Masoor Dal Tadka- Akkha Masoor Dal Tadka Recipe

Do you want to learn How to make the tastiest and perfect Instant Masoor Dal Tadka at your Home? If yes, then you must read this post. 

In this post, you will see an easy and step-by-step recipe to make the tastiest Masoor Dal Tadka at your Home without any mistakes or difficulty.

So, without wasting any time, let’s start this Masoor Dal Tadka Recipe

Preparation Time- 30 minutes

Serving- 6

Ingredients List:

• Masoor Dal- 1 cup
• Onion- 2
• Tomatoes- 2
• Ginger Garlic paste- 1 tsp
• Cumin seeds- 1 tsp
• Hing- 1 tsp
• Salt- 1 tsp (as per taste)
• Turmeric Powder- 1/2 tsp (as per taste)
• Coriander Powder- 1 tsp (as per taste)
• Garam Masala Powder- 1 tsp (as per taste)
• Red Chilli powder- 1/2 tsp (as per taste)
• Meat Masala- 1 tsp
• Kashmiri Lal Mirch Powder- 1 tsp
• Cooking oil- 3 tbsp
• Kasuri Methi- 1 tsp
• Ghee- 1 tbsp
• Water- 3 cups

Method:

• First, soak the black lentils for 15 minutes. 
• Now add 3 tbsp oil to the cooker. 
• Add cumin. Crackle. Add 1 tsp asafetida. 
• Keep the flame of the gas slow. Add 2 chopped onions. 
• Cook for 5 to 7 minutes until pink. 
• Then add 2 chopped tomatoes. Cook for 5 minutes. 
• Add salt, turmeric powder, garam masala, red chilli powder, meat masala, Kashmiri red chilli powder. 
• Mix the spices well on low flame. Add a little water. 
• Now add 1 cup of soaked lentils to it.
• Fry the lentils for 2 to 3 minutes. 
• Now add 2.5 cups of water to it. 
• Close the lid of the cooker and put the whistle. 
• Heat the flame of the gas and cook the lentils till 5 whistles. 
• Now turn off the flame of the gas and serve the lentils. 
• If the lentils are thick, you can add a little boiled water to it. 
• Serve the lentils with kasuri methi and 1 teaspoon ghee. 
• Our black lentils are ready.
• Serve with Rice, Chapati or as it is.

 Caramel pudding- WeikField Caramel Pudding Mix- Quick & Easy Pudding Recipe

Ingredients List:

• Weikfield Caramel Pudding Mix- 1 box
• Milk- 500 ml
• Sugar- 2 tbsp (as per need)
• Almonds (For Serving)- 4 (Optional)

Method:

• Firstly, boil 500 ml of Milk and empty the caramel pudding.
• Let it cook for 3 mins.
• Stir Continuously.
• Coat the base of a mould of your choice or with the caramel topping.
• Refrigerate for 2-3 hours.
• Garnish with Some chopped Almonds.

Kurkure Aloo Fry Recipe- Aloo Bhujiya Recipe

Ingredients List:

• Mustard Oil- 4 tbsp
• Cumin Seeds- 1 tsp
• Dry Red Chili- 1
• Hing- 1 pinch
• Potato(peeled, washed and chopped)-4
• Salt-3/4 tsp or as per taste
• Turmeric powder-1/ 2 tsp
• Garam Masala- 1/2 tsp
• Red chili- a pinch

Method:

• Add sufficient oil in a thick bottom pan, let the pan heat properly.
• Put few cumin seeds in the hot oil to check the temperature.
• Once the oil is heated properly, reduce the flame to medium and add cumin seeds and fry it for few seconds.
• Add dry red chili.
• Add potato and fry it for 2 minutes on medium-high flame.
• Add turmeric powder, mix it well, fry it for 2 minutes, keep the flame on medium-high.
• Add salt to taste, Garam Masala and red chili powder mix it and fry it till its turns crispy.
• Increase the flame to high and fry it for another minute, keep stirring.
• Turn off the flame, set the fried potatoes to the sides of the pan and leave it for 2-3 minutes.
• Take it out on the kitchen towel to extract extra oil from it.
• Kurkure aloo fry is ready to serve, serve it with poori or paratha.

Tricolor Coconut Balls- Coconut Laddu- Independence Day Special Recipe

 Tricolor Coconut Balls- Coconut Laddu- Independence Day Special Recipe

Ingredients List-

• Grated Coconut- 3 Cups
• Sugar- 1/2cup
• Ghee- 1/2cup
• Milk- 1cup
• Milk Powder- 2tsp (Optional)
• Food Color- Green and Orange (1pinch)

Method-

• Turn on the gas, then Put 1/2 cup ghee in a pan or pot.
• Add 3 cups of desiccated/grated coconut.
• Keep the flame slow.
• Roast the coconut for 2 minutes.
• Add 1 cup Milk the mix it.
• Add 2 tsp Milk Powder.
• Mix for 1 minute.
• Put Sugar-1/2 Cup in mixture.
• Roast for 5-6 Minutes.
• As soon as the mixture starts leaving the pan.
• Turn off the flame.
• Let the mixture cool for 10 minutes at room temperature.
• Now give it the shape of a round laddu..
• Divide the mixture into 3 parts, 
• Add green food color in 1 part and orange in the other, third will be white.
• Now make tricolor laddus.

 How to Make Maggi In Electric Kettle- Maggi Recipe In Kettle

Maggi is the easiest and yummy recipe. Which we can easily make by staying in the hostel. The best pot to make Maggi is the electric kettle. Maggi noddle is a great base for a quick delicious meal. You can also make this and enjoy with your family.

Ingredients List:

• Maggi- 1 Packet
• Maggi Masala (included in maggi)
• Water- 1.5cup

Method:

• Add 1.5 cups Water.
• Switch On and boil it.
• Now add 1 packet Maggi and Maggi Masala.
• Boil it.
• Continue monitoring it by opening the lid from time to time.
• Remove extra water and serve you Maggi with broth, vegetables or as desired.

Suggestions:

• You can also include your favorite vegetables, salt, two tablespoons of oil, and garam masala once the Maggi softens.
• Use a large spoon so that the hands do not burn.
  
  

Lauki Chana Dal Recipe | Ghiya Chana Dal Recipe | लौकी चना दाल | bina tamatar ke ghiye chane ki dal

 

Lauki Chana Dal Recipe | Ghiya Chana Dal Recipe | लौकी चना दाल 

Lauki Chana Dal is a simple and Healthy Recipe. The Edition of Chana Dal Enhances the Test and Max It Healthier Without Increasing the Cooking Time.

Lauki Chana Dal Recipe | Ghiya Chana Dal Recipe | लौकी चना दाल | Bina Tamatar ke Ghiye Chane ki dal

Preparation Time- 20 mins

Serving- 4

Ingredients List-

• Lauki- 300 grams
• Chana Dal- 1/2 cup
• Salt- 1/2 tsp
• Turmeric- 1/2tsp
• Water- 2cups
• Cooking oil- 2tbsp
• Cumin seeds- 1/2tsp
• Hing- 1pinch
• Amchur powder- 1/2tsp
• onion- 1/2 cup.
• garam masala- 1/2 tsp
• Dhaniya powder- 1/2 tsp
• Salt to taste 
• Red chili powder- 1/2 tsp
• Kashmiri Lal Mirch powder- 1/2 tsp
• water- 1 cup.

Method-

• Cook Lauki/bottle gourd and lentils in a cooker with turmeric, salt and 2 cups of water for 2-3 whistles (Flame- medium to high)
• Put 2 teaspoons of oil in a pan or wok, add cumin seeds and asafoetida (Flame medium)
• Saute and then add onions.
• Roast until the color changes
• Add amchur powder, coriander powder, salt, red chili and Kashmiri Lal Mirch (Flame-Medium)
• After roasting, put boiled Lauki in the pan and put it.
• Add 1 cup of water, Close the lid and cook for 10 minutes (medium to high)
• Adjust consistency of water according to your taste.
• Turn off the flame. Open the lid and taste the curry for the salt. If required, add more at this stage.
• If the cooked curry has a lot of gravy, cook it again for 2-3 minutes or until you get the desired consistency. Put the prepared gourd chana dal vegetable in a serving bowl and garnish with chopped coriander leaves.

Pahadi Aloo Ke Gutke | Aloo Ke Gutke Uttarakhand Style (Aloo Gutuk)

 Pahadi Aloo Ke Gutke | Aloo Ke Gutke Uttarakhand Style (Aloo Gutuk)

Preparation Time- 20 Minutes

Serving- 5

Ingredients:

• Potato- 8 (medium Size)
• Water- 2 cups
• Mustard oil- 3 Tbsp
• Laiya/Jakhiya- 1 tsp
• Red Chilies- 4-5
• Coriander- 1 tsp
• Coriander leaves
• Green Chili-4
• Garlic Cloves- 4-5
• Turmeric Powder- 1 tsp
• Red Chili Powder- 1 tsp
• Garam Masala- 1tsp
• Salt- 1tsp

Method:

• Boil 8 Medium Size Potato with 2 cups of Water for 2 whistles only. Remove from heat (let the steam escape naturally).
• Wash and chop the potatoes.
• Remove the potatoes from hot water, peel and cut them into large pieces.
• Put 3 tablespoons of mustard oil in a pan.
• Add 4-5 red Chillies and 1 teaspoon coriander to the hot oil.
• Add 1 tsp of Laiya/Jakhiya (Pahadi masala).
• Now crush coriander leaves, garlic and green chili.
• Add this crushed paste (coriander, garlic, chili) to the hot oil.
• Now add garam masala, turmeric and red chili powder.
• After rotating, add boiled potatoes to the oil.
• Ensures that the spices don't burn when you toss the potatoes over high heat.
• Once the potatoes are coated with seasoning, add salt and stir gently. 
• Cover and cook over medium to high heat to four the potatoes from the bottom. 
• This should take about 10 minutes.
• Add fresh coriander and serve hot!

Serving Suggestions:

Enjoy it with tea, paratha and Pahadi raita.

Rajma Recipe | Punjabi Rajma Masala | Rajma Without Tomato | Rajma with Tips and Tricks

 Rajma Recipe | Punjabi Rajma Masala | Rajma Without Tomato | Rajma with Tips and Tricks

Preparation Time- 30 mins

Serving- 4-5

Ingredients:

• Rajma(Red kidney beans)- 250 Grams
• Water- 1 Litre
• Mustard Oil- 2 tbsp
• Cumin Seeds- 1 tbsp
• Hing- a Pinch
• Onion- 1
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Kashmiri Lal Mirch Powder- 1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Black pepper powder-1/4 tsp
• Garam masala powder-1/2 tsp
• Salt- To Taste

Method:

• Boil Rajma and Soak it for 2 hours and then boil it for 4 whistles in a pressure cooker on medium flame.
• You can Separate the water from boiled rajma (keep the boiled rajma water for further use).
• Heat a pan, add cooking oil and let the oil heat properly.
• Add hing and cumin seeds into the hot oil, fry it for few seconds.
• Add chopped onion and fry it for a minute on medium flame.
• Mix all the spices in a bowl with 1 teaspoon of water.
• Add cumin powder, coriander powder and black pepper powder,lal mirch and salt. mix it properly.
• Cover it and cook it for a minute on low flame, keep stirring in between.
• Add some boiled mashed rajma to make a paste.
• Fry the masala paste till oil is separated from the masala.
• Now, Increase the flame to high.
• Add all Rajma and Add 1/2 cup of water and stir it. Cook for 10 minutes.
• Turn Off the Flame and Ready to serve with plain steam rice, pulao or jeera rice.

Healthy Namkeen Recipe- How to Make Healthy Chivda Namkeen

 Healthy Namkeen Recipe- How to Make Healthy namkeen- Chivda Namkeen

Preparation Time- 10 Minutes

Serving- 10

Ingredients-

• Chivda/Flattened Rice- 2 cups
• Peanuts- 3 tbsp
• Dry Fruits- 3 tbsp
• Salt- 1 tsp (as per taste)
• Turmeric- 1tsp (as per taste)
• Garam Masala-1 tsp (as per taste)
• Chaat Masala- 1 tsp (as per taste)
• Ghee- 1 tbsp
• Jeera (Cumin Seeds)- 1 tsp
• Asafoetida (Hing)- 1 pinch
• Red Chili- 1 tsp (as per taste)

Method:

• Will put 1 tbsp ghee in pan.
• Roast the dry fruits for 2 to 3 minutes (Almonds, cashews, raisins, makhanas, seeds)
• Take out the dry fruits in another vessel and then roast the peanuts in the remaining ghee.
• Roast the peanuts for 2 to 3 minutes and then keep it with dry fruits.
• Add 1 teaspoon of cumin seeds to the remaining ghee of the pan and then allow it to crackle.
• Add asafoetida, then add poha/flattened rice and roast it. 
• After roasting for 5 minutes, add roasted dry fruits of peanuts to it.
• Remember that if you take the flame of gas throughout the process, keep it medium.
• Add all the spices and roast for 2 minutes, then turn off the flame of the gas and let it cool.
• You can store it in an airtight container for more than a month.