Saturday, 6 May 2017

Lauki Raita Recipe

Lauki Raita Recipe | Bottle Gourd Raita

Quick and Easy Lauki Raita Recipe.


Ingredients
  • 250 gm Chopped Bottle Gourd.

  • 75 gm Curd.

  • 1 tbsp Finely Chopped Green Chilli and Garlic

  • some curry leaves

  • 1 tsp Mustard Seeds.

  • 1 tbsp Split Mustard Seeds.

  • ½ tsp Turmeric Powder.

  • ½ tsp Red Chilli Powder.

  • Salt according to taste
  • .
  • 2 tbsp Oil.

  • Some Coriander Leaves for Garnishing.
Instructions
  1. First of all heat some water in pan then add little salt and bottle gourd in it and cook till bottle gourd gets soft, when bottle gourd becomes soft drain the water and keep bottle gourd aside
  2. Now heat oil in a nonstick pan, when oil gets little hot add mustard seeds,curry leaves and wait till it crackle, now add green chilli and garlic and cook it little, make sure that they don’t get burnt.
  3. Now add boiled bottle gourd along with split mustard seeds, salt, red chilli powder and turmeric powder, cook all the spices for little time.
  4. When all the spices get cooked nicely turn the heat off and let it cool for few minutes, when it gets cool add curd and mix well, delicious lauki raita is ready, garnish it with some coriander leaves and serve with roti, paratha or any other breads you like.

Easy Remedy to clean up "burnt utensils"

Easy Remedy to clean up "burnt utensils".....

In the house we can clean these utensils easily and in less time
Put a spoon baking soda in burnt dishes. 1. Baking Soda. Then put two spoons of lemon juice and two cup warm water. Clean up with scrubber of steel. Your burn dishes will absolutely shine.
2. Lemon juice take a raw lemon and rub it in a burned part. Then enter the three cup hot water in it. Clean the stain stain now with brush. These will be very easily clean.
3. Make Salt and water boil in the pot. Boil It 4 minutes. Then clean the stain with the washing wire or brush.
The tomato juice is quite impressive to clean up the tomato juice. Heat tomato juice and water in burnt pot. Cleaned up it now.

Friday, 28 October 2016

Healthy veg upama

Healthy veg upama



I love vegetarian food, upma is one of my favorite dish. In this 

recipe I used pure ghee (clarified butter).  This gives better test and

 flavor. My kids love and they like to take morning snacks.

Ingredients:

Semolina (roasted)1cup,mix vegetable(capsicum, carrot, 

potatoes)1/2 cup

Green chili-2

Some curry leaves

Onion-1 medium size(roughly chopped)

Tomatoes-1 thinely chopped
Coriander leaves,
Salt to taste
½ tea spoon sugar
TEMPERING-

curry leaves , mustard  seed ,red chili-1 or 2,ghee

 First put some ghee in a pan, add onion vegetable cook 3-4  minutes 
 after that add chopped tomatoes ,fry it ,when tomatoes will be
 cooked add water, and boil it,5-6 minutes, add salt ,semolina,    sugar 
 and cover it…garnish it with coriander leaves.

   

 

Monday, 2 May 2016

BHINDI MASALA

BHINDI  MASALA
BY
ZEBA TASNIM
Ladies finger or bhindi is a staple in Indian cuisine and a much loved vegetable in our home.My most favorite form of bhindi is in an easy dry saute made with less oil, minimal ingredients,healthy and addictive.
TASNIM  KITCHEN

Ingredients

  • Bhindi - 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1" pieces
  • Onions - 1, large, finely sliced
  • Tomato - 1, finely chopped
  • Asafoetida - 1/4 tsp
  • Ginger green chili paste - 1 tsp
  • Sugar - 1/4 - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chili powder - 1 tsp
  • Coriander powder - 3/4 tsp
  • Garam Masala powder - pinch
  • Kasuri methi - 1/2 tsp
  • Lemon juice - 1/2 tbsp
  • Salt to taste
  • Cooking oil - 2 tbsps
  • Coriander leaves - for garnish (optional)
  • Method

    1. Heat 1/2 tbsp oil in a cooking vessel, add the bhindi and saute on low to medium flame for 12-15 mts. Remove from the vessel and keep aside.
    2. In the same vessel, add the remaining oil. Once hot, asafoetida, sliced onions and saute for 4 mts. Add the ginger green chili paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder and kasuri methi and mix.
    3. Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
    4. Add the okra and sugar and mix well. Cook without lid for 15 mts. Add salt to taste, garam masala powder and lemon juice and mix. Turn off heat.
    5. Remove onto a serving bowl and garnish with coriander leaves. Serve warm with rice or rotis.


ALU KA BHARTA/CHOKHA

ALU KA BHARTA/CHOKHA
Aloo Bharta is an Indian style flavored mashed potatoes recipe, specially served in several parts of India. Delicious aloo bharta is a great option to serve with  Indian rotis or khichdi .Preparation time: 5 minutes
ZEBA TASNIM

Cooking time: 10-15 minutes
Makes 4 servings

Ingredients:

  • 4-6 medium size potatoes
  • 1 onion thinly chopped
  • 4-5 cloves garlic minced
  • 1/2 tsp cumin seeds
  • 2 tbsp oil
  • Fresh coriander leaves chopped
  • 1 tbsp dried red chilli flakes
  • Salt to taste
  • How to make Alu Ka Bharta:

    1. Boil the potatoes, peel and mash in a big bowl.
    2. Heat the oil in a pan and add cumin seeds and red chilli flakes.
    3. Allow the seeds to splutter and add  garlic and chopped onion.
    4. Saute for few seconds until onion turns soft.
    5. Add mashed potatoes, salt, 
    6. Mix all the ingredients very well and cook on medium high flame for about 5-6 minutes.
    7. Finally garnish with thinly chopped coriander leaves and serve hot with Indian chapatis and khichidi.

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