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Bajra Lauki Chilla

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Bajra Lauki Chilla Ingredients: Bajra atta - 2 cup Lauki / Doodhi (grated) - 1.5 cup Ginger - 1 inch Garlic cloves - 10-12 Green chili - 4 Turmeric powder - 1/2 tsp Kashmiri red chilli powder - 1 tsp Salt - 1 tsp or as per taste White sesame seeds - 5 tsp Lemon juice - 4 tsp Hing - 1/2 tsp Green coriander (finely chopped) - 1 cup Mustard seeds - 1 tsp Method: 1. Add chopped ginger, garlic cloves, green chilies in a blender and grind them coarsely 2. Add bajra atta, grated lauki in a mixing bowl. Add lauki immediately after grating or it will turn black 3. Mix nicely 4. Add turmeric powder, red chili powder, salt, ginger chili paste, 2 tsp white sesame seeds, lemon juice 5. Add water as per required and make a nice batter 6. Add hing, green coriander and mix 7. Make sure the batter is neither too thick nor too watery 8. Heat tawa and add 2 tsp oil 9. Lower the heat and add 1/4 tsp mustard seeds and 1/4 tsp sesame seeds 10. Over them add 2 ladles of batter and spread it 11. Spread it acc...
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Beetroot Daliya Upma – Nutritious & Colorful Indian Breakfast

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Beetroot Daliya 🥣 Ingredients 🌾 Daliya (Broken Wheat) – 1 cup 🌷 Beetroot (finely chopped) – 1 cup 🧅 Onion (finely chopped) – 1 cup 🥕 Carrot (finely chopped) – ½ cup 🌿 Green Peas – ½ cup 🫑 Capsicum (finely chopped) – ½ cup 🌱 French Beans (finely chopped) – ½ cup 🧂 Salt – 1 tsp or as per taste 🌰 Mustard Seeds – 1 tsp 🍃 Curry Leaves – 2 sprigs 🌶️ Green Chilies (finely chopped) – 1 tsp 🛢️ Oil – 2 tbsp 🍋 Lime Juice – 2 tbsp 🌿 Coriander Leaves – for garnishing 🥣 Step-by-Step Method for Beetroot Daliya Upma 🔸 1. Roast the Daliya In a pressure cooker, dry roast the daliya on medium flame. Roast until it changes color slightly and a nutty aroma starts coming out. 🔸 2. Cook the Daliya Add 2 cups of water and ¾ tsp salt to the roasted daliya. Close the lid and pressure cook for 3 whistles . Allow the pressure to release naturally . 🔸 3. Prepare the Tempering Heat oil in a kadhai . Add mustard seeds , curry leaves , and gre...
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Foxtail Millet Uttapam – Easy, Healthy & Gluten-Free Breakfast Recipe

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Foxtail Millet Uttapam 📝 Ingredients 🌾 Foxtail Millet – 1 cup 🌿 Urad Dal – ½ cup 🌰 Methi Seeds (Fenugreek Seeds) – 1 tbsp 🥗 For Topping 🧅 Onion (finely chopped) – ½ cup 🫑 Capsicum (finely chopped) – ½ cup 🥕 Carrot (grated) – ½ cup 🌶️ Green Chili (finely chopped) – 1 tbsp 🫚 Ginger (grated) – 2 tbsp 🍳 For Cooking 🧈 Ghee / Oil – as required 🧂 Salt – as required 👩‍🍳 Method – How to Make Foxtail Millet Uttapam 🫗 Wash the foxtail millet, urad dal, and methi seeds 2–3 times until the water runs clear. 💦 Soak them together for 6–8 hours or overnight. 🌀 Drain the water and grind the soaked ingredients with a little water and salt to make a smooth batter . 🥣 Transfer the batter to a bowl. 🤲 Mix well using your hands — this helps to kickstart fermentation . 🕯️ Cover and keep in a warm place for 6–8 hours or overnight to ferment. 🌾 Once fermented, your Foxtail Millet Batter is ready! 🥄 Stir the batter well and add a l...
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Nutritious Shalgam ke Kabab | Vegan & Gluten-Free Recipe

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Shalgam Ke Kebab  📝 Ingredients: 🥔 Turnips / Shalgam – 500 grams 🧅 Onion (thinly sliced) – 1/2 cup 🌰 Bhuna Chana (Roasted Bengal Gram Dal, powdered) – 2 tbsp 🧂 Salt – 1 tsp 🌶️ Red Chilli Powder – 1/2 tsp 🍛 Garam Masala Powder – 1/2 tsp 🛢️ Oil – for frying Method:  🌀 Prepare the Bhuna Chana Powder Grind the bhuna chana (roasted Bengal gram dal) into a fine powder using a dry grinder. Set aside. 🧽 Prep and Cook the Turnips Peel, wash, and cut each turnip into four pieces. Add the turnip pieces to a pot of water and bring to a boil. Boil until the turnips are soft and fully cooked. Drain the water completely. Wrap 2–3 turnip pieces at a time in a muslin or cheesecloth , and squeeze out all excess water . 🧅 Fry the Onions Heat 2–3 tbsp of oil or ghee in a pan. Add the thinly sliced onions and fry until golden brown. Remove the onions with a slotted spoon and drain on paper towels . 🌀 Grind and Mix t...
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व्रत स्पेशल शकरकंदी टिक्की / कटलेट | Vrat Special Sweet Potato Cutlet / Tikki

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Vrat Special Sweet Potato Cutlet 📝 Ingredients for Sweet Potato Fasting Recipe 🍠🌿 🍠 Sweet Potato (medium-sized) – 4 🫚 Ginger (grated) – 1 tsp 🌶️ Green Chilies (finely chopped) – 1/2 tsp 🌾 Water Chestnut Flour / Buckwheat Flour / Amaranth Flour – 2 tbsp 🍋 Amchur Powder – 1/2 tsp 🍋 Lemon Juice – 1 tsp 🌿 Cumin Powder – 1 tsp 🌶️ Red Chili Powder – 1/2 tsp 🌿 Fresh Coriander (finely chopped) – 2 tbsp 🧂 Rock Salt (Sendha Namak) – 1 tsp or to taste 🛢️ Oil – for frying Method: 🍠 Boil the Sweet Potatoes Wash the sweet potatoes thoroughly and place them in a pressure cooker . Add enough water to fully cover the sweet potatoes and 1/4 tsp salt . Pressure cook on medium heat for 3–4 whistles . Allow the pressure to release naturally , then remove the sweet potatoes and let them cool . 🥣 Mash and Prepare the Mixture Once cooled, peel the sweet potatoes. Use a potato masher to mash them well in a large mixing bowl. ...
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Moong Dal Dahi Vada Recipe | Healthy & Protein-Rich Indian Snack

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Moong Dal Dahi Vada 📝 Ingredients : 🌾 Moong Dal – 3/4 cup 🥣 Yogurt (Curd) – 3 cups 🧂 Salt – 1.5 tsp 🍬 Sugar – 2 tsp 🌿 Roasted Cumin Powder – 1 tsp 🌶️ Red Chili Powder – 1/2 tsp 🍯 Tamarind Chutney – 1/4 cup 🌱 Green Chutney – 2 tbsp 🍃 Coriander Leaves (chopped) – 1 tbsp 🛢️ Oil – for frying vadas 👩‍🍳 Method to Make Moong Dal Dahi Vada 🔹 Step 1: Prep the Moong Dal Clean and wash moong dal 3–4 times. Soak the dal in enough water for 4 hours . 🔹 Step 2: Make the Batter Drain the soaked dal and add it to a blender with 1–2 ice cubes (this helps keep the batter fluffy). Grind into a smooth, thick paste without adding water (or very minimal if needed). Transfer the dal paste to a bowl and whisk it thoroughly for a few minutes until the batter becomes light and airy . You can test it by dropping a bit of batter in water—if it floats, it’s ready. 🔹 Step 3: Fry the Vadas Heat oil in a kadhai on medium heat. We...
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Instant Rabdi

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Instant Rabdi Ingredients: Ghee - 1 tsp Green Cardamom - 1 pod Milk - 500 ml Saffron - 6-7 strands Paneer / Chhena (Homemade) - 1.5 cup Condensed milk - 1/2 cup Sogar (optional) - 2 tbsp Rose essence (optional) - 1/8 tsp Method: 1. Heat ghee in a pan on medium flame 2. Add crushed cardamom pod once the ghee is slightly hot 3. Turn the flame to low and fry the cardamom for 30 seconds 4. Add milk and bring to a simmer 5. Add saffron in a bowl    6. Add 2 tbsp of hot milk from the pan in the saffron bowl 7. give it a nice mix and add it to the pan with milk 8. Continue to cook the milk for about 15-20 minutes on low flame or until the milk is reduced to half   9. Gently stir to incorporate the cream (malai) on the top, back into the milk 10. Repeat this as and when the cream forms 11. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom 12. Once the milk has reduced by almost half, add grated paneer and condensed milk 13. Stir to combi...
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