Homemade Festive Matar Paneer Recipe: Unforgettable Taste of Traditional Matar Paneer

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BREAKFAST RECIPES

Perfect Omelet Tikki: A Quick and Easy Recipe for Yolk Lovers!

Perfect Omelet Tikki:for Yolk Lovers!

Are you yearning for a scrumptious Omelet Tikki with the perfect runny yolk? Look no further – this simple and unique recipe is tailored for a delightful culinary experience.

Ingredients:

  • 1 egg

Instructions:

Step 1: Crack and Place

Gently crack the egg onto a preheated tawa or frying pan, ensuring a slow release to preserve the yolk's integrity.

Step 2: Salt to taste

Gently sprinkle salt to taste over the egg

Step 3: Low Heat Magic

Let the Omelet Tikki cook on low heat, ensuring a gradual process that results in the perfection of a runny yolk.

Step 4: Flip with Care

As the edges set, delicately flip the Omelet Tikki, ensuring the yolk remains intact for a satisfying burst of flavor.

Step 5: Cook to Your Liking

Continue cooking until the egg white is fully set, and the yolk reaches your desired consistency – whether slightly runny or perfectly firm.

Step 6: Presentation Matters

Slide your perfectly cooked Omelet Tikki onto a plate, relishing the moment of a flawlessly runny yolk within this effortlessly delicious tikki.

Savor the magic of this quick and delightful Omelet Tikki, where the key lies in the slow cooking process, ensuring a perfect, uncrushed yolk experience. Elevate your breakfast game with this easy-to-make culinary delight!

Arhar Dal Paratha Recipe

Arhar Dal Paratha Recipe

Sure! Here's a recipe for arhar dal paratha using leftover dal and wheat flour. This recipe is a great way to repurpose leftover dal and create a delicious and nutritious meal. I'll also include some tips and tricks to help you make the parathas even better.

Ingredients:

  • 1 cup leftover arhar dal (cooked and mashed)
  • 2 cups whole wheat flour
  • 1 small onion, finely chopped (optional)
  • 2 green chilies, finely chopped (optional)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (optional)
  • 1/2 teaspoon cumin powder
  • Salt to taste
  • Ghee or oil for cooking the parathas
  • Water (as needed)

Instructions:

  1. In a mixing bowl, combine the leftover arhar dal, whole wheat flour, chopped onion (if using), chopped green chilies (if using), turmeric powder, red chili powder (if using), cumin powder, and salt. Mix everything well.
  2. Gradually add water to the mixture and knead it into a soft and smooth dough. The amount of water required may vary depending on the consistency of the dal. Add water little by little until you achieve the right dough consistency.
  3. Once the dough is ready, cover it and let it rest for about 15-20 minutes. This will make it easier to roll out the parathas.
  4. After resting, divide the dough into small portions and roll each portion into a ball.
  5. Dust a rolling surface with some flour and roll out each dough ball into a circular shape, similar to a chapati or roti.
  6. Heat a tawa or a griddle over medium heat. Place a rolled paratha on the tawa and cook it for about a minute or until you see bubbles forming on the surface.
  7. Flip the paratha and spread some ghee or oil on top. Press down lightly with a spatula and cook for another minute.
  8. Flip it again, and this time, spread some ghee or oil on the other side. Press down lightly with a spatula and cook until both sides are golden brown and crispy.
  9. Remove the paratha from the tawa and repeat the process for the remaining dough portions.

Your arhar dal parathas are now ready to be served! They can be enjoyed with a side of yogurt, pickle, or any chutney of your choice.

Tips and Tricks:

  • If the leftover dal is too watery, strain it to remove excess moisture before using it in the dough.
  • Adjust the spices according to your taste preferences. You can add more or less chili powder and green chilies depending on the level of spiciness you prefer.
  • Adding finely chopped onions and green chilies enhances the flavor of the parathas, but you can omit them if you prefer.
  • Make sure to roll the parathas evenly, not too thick or too thin, for even cooking.
  • Use ghee or oil generously while cooking the parathas to make them crispy and flavorful.
  • Serve the parathas hot for the best taste and texture.

Enjoy your homemade arhar dal parathas!

Poha recipe with tips and tricks

Poha is a popular Indian breakfast dish made with flattened rice, spices, and vegetables. It's quick, easy to make, and delicious. Here's a recipe for making Poha, along with some tips and tricks to help you make the perfect dish.

Ingredients:

  • 2 cups Poha (flattened rice)
  • 1 small onion, chopped
  • 1 small potato, diced
  • 1/4 cup peanuts
  • 1/4 cup fresh coriander leaves
  • 2-3 green chilies, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Namkeen Mixture(optional)
  • 1 tbsp oil

Instructions:

  1. Rinse the Poha in water until it softens, then drain off the water and set aside.
  2. In a pan, heat the oil over medium heat. Add the mustard seeds and let them splutter, then add cumin seeds and sauté for 10-15 seconds.
  3. Add chopped onions, diced potatoes, and green chilies, and sauté until onions turn translucent and the potatoes are soft.
  4. Add peanuts, salt, and turmeric powder, and sauté for another 1-2 minutes.
  5. Add the drained Poha to the pan and mix well, making sure everything is evenly coated with the spices.
  6. Cook for another 2-3 minutes until everything is heated through.
  7. Turn off the heat, add chopped coriander leaves, and mix well.
  8. Serve hot with lemon wedges and green chutney.

Tips and Tricks:

  • Rinse the Poha properly to soften it, but be careful not to over-soak it as it can turn mushy.
  • Use fresh vegetables like onions, potatoes, and green chilies for the best taste.
  • Adjust the spice level according to your taste by adding more or less green chilies.
  • Make sure the spices are evenly distributed throughout the Poha by mixing it well.
  • Use a non-stick pan to prevent the Poha from sticking to the bottom of the pan.
  • Add lemon juice and green chutney for extra flavor.
  • Serve the Poha garnished with namkeen immediately after preparing it for the best taste and texture.

Suji Chila Recipe

Suji chila, also known as semolina pancake, is a healthy and delicious breakfast option that is easy to make. Here's a recipe for suji chila along with some tips and tricks to help you make perfect chilas every time.

Ingredients:

  • 2 cup suji (semolina)
  • 1/4 cup curd
  • Two and half cup water
  • 1 tsp cumin seeds
  • Salt to taste
  • Oil for cooking

Instructions:

  1. In a mixing bowl, add suji, curd, and water. Mix well to make a batter of medium consistency. Grind this mixture in mixture grinder.
  2. Check the consistency of the batter. If it is too thick, add some more water to it.
  3. Add cumin seeds and salt to the batter. Mix well.
  4. Heat a non-stick pan or iron tawa and add a few drops of oil to it. Spread it evenly on the pan.
  5. Pour a ladle full of batter on the pan and spread it evenly in a circular motion. Make sure the batter is spread thin.
  6. Drizzle a few drops of oil around the edges of the chila and let it cook on medium heat.
  7. Once the edges start turning brown, flip the chila and cook it on the other side as well.
  8. Once the chila is cooked on both sides, transfer it to a plate.
  9. Repeat the process with the remaining batter to make more chilas.

Tips and Tricks:

  • Make sure the batter is of medium consistency. If it is too thick, the chila will not spread easily on the pan.
  • To make the chila more nutritious, you can add grated vegetables like beetroot, zucchini, or broccoli.
  • While cooking the chila, keep the flame on medium heat. This will ensure that the chila is cooked evenly and doesn't burn.
  • To make the chila more flavorful, you can add some chopped coriander leaves and onion to the batter.
  • Serve the chilas hot with some chutney or ketchup.

With these tips and tricks, you can make perfect suji chilas every time. Enjoy your healthy and delicious breakfast!

Masoor Dal Stuffed Paratha Recipe:

Ingredients:

  • 1 cup whole wheat flour
  • Salt to taste
  • Water for kneading dough
  • 1/2 cup cooked and mashed masoor dal (red lentils)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • Salt to taste
  • Oil for cooking

Instructions:

  1. In a bowl, mix together the whole wheat flour and salt. Add enough water to form a soft dough. Knead the dough for a few minutes until smooth. Cover the dough and let it rest for 20 minutes.
  2. In another bowl, mix together the mashed masoor dal, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
  3. Divide the dough into equal-sized balls. Take one ball of dough and roll it out into a small circle. Place a spoonful of the masoor dal mixture in the center of the circle.
  4. Bring the edges of the dough together to cover the dal mixture completely. Flatten the dough and roll it out into a paratha.
  5. Heat a tawa or a flat pan over medium heat. Place the paratha on the tawa and cook for a minute. Flip the paratha and cook the other side for a minute.
  6. Brush some oil on both sides of the paratha and cook until golden brown.
  7. Repeat with the remaining dough balls and masoor dal mixture.
  8. Serve hot with yogurt, pickle, or chutney.

Enjoy your delicious Masoor Dal Stuffed Paratha!

Additional Tips:

  • Make sure to soak the masoor dal for at least 30 minutes before grinding it to make the stuffing.
  • Do not add too much water to the stuffing, as it may make it difficult to stuff the paratha.
  • If the paratha is sticking to the rolling pin, dust it with flour.
  • Cook the paratha on medium-high heat to ensure it cooks evenly and doesn't burn.
  • You can add chopped coriander leaves to the stuffing for extra flavor.
  • Serve the paratha hot with a dollop of butter or ghee for a richer taste.
  • You can also use leftover dal at home to make such parathas using this method.

Sabudana Khichdi

Sabudana khichdi is a popular Indian dish made with tapioca pearls, potatoes, and peanuts. It is commonly eaten during religious fasts, but it can be enjoyed as a breakfast or snack any time of the day. Here's a simple recipe for homemade sabudana khichdi:

Ingredients:

  • 1 cup sabudana (tapioca pearls)
  • 2 medium-sized potatoes, peeled and chopped into small cubes
  • 1/2 cup roasted peanuts, coarsely ground
  • 1 tsp cumin seeds
  • 1 tsp ginger, finely chopped
  • 2 green chilies, finely chopped
  • 2 tbsp ghee or oil
  • Salt, to taste
  • Lemon juice, to taste
  • Coriander leaves, chopped, for garnishing

Instructions:

  1. Rinse the sabudana thoroughly in a fine-mesh strainer until the water runs clear. Soak the sabudana in enough water to cover it for 4-5 hours or overnight.
  2. Drain the water from the sabudana and spread it out on a clean, dry cloth. Cover it with another cloth and let it sit for a few hours until the pearls are dry.
  3. In a pan, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
  4. Add the chopped ginger and green chilies and sauté for a minute.
  5. Add the chopped potatoes and salt, and cook for 7-8 minutes until the potatoes are tender.
  6. Add the sabudana and ground peanuts and mix well. Cook for another 5-7 minutes, stirring frequently, until the sabudana becomes translucent and soft.
  7. Squeeze some lemon juice over the khichdi and garnish with chopped coriander leaves.

Tips and Tricks:

  1. Use good quality, fresh sabudana for best results.
  2. Soak the sabudana for the right amount of time. Soaking it for too long can make it mushy, while not soaking it enough can make it hard and chewy.
  3. Use a non-stick pan or a heavy-bottomed pan to prevent the khichdi from sticking to the bottom.
  4. Roast the peanuts beforehand and then coarsely grind them. This adds a nice crunch to the khichdi.
  5. Adjust the quantity of green chilies and lemon juice according to your taste preference.
  6. You can also add some curry leaves or cumin powder for extra flavor.

Enjoy your homemade sabudana khichdi!

Egg Peas Recipe.

Preparation of egg peas recipe.

 Sure, here is a simple recipe for making egg and peas:
  • Beat the eggs in a bowl and set them aside.
  • Heat the oil in a frying pan over medium heat.
  • Add the chopped onion and minced garlic to the pan and sauté for 2-3 minutes until the onion becomes translucent.
  • Add the cumin powder and coriander powder to the pan and sauté for another minute until the spices become fragrant.
  • Add the peas to the pan and cook for 2-3 minutes until they become tender.
  • Pour the beaten eggs into the pan and stir gently until the eggs are cooked through and scrambled.
  • Season the egg and peas mixture with salt and pepper to taste.
  • Garnish with fresh coriander leaves if desired.
  • Serve hot with bread, rice, or any other side dish of your choice. Enjoy your delicious egg and peas dish!

    • Salty Vermicelli Recipe.

    Preparation of salty vermicelli

    Ingredients:
    1. 200 grams of vermicelli
    2. 2 tablespoons of oil
    3. 1 onion, finely chopped
    4. 2 green chilies, chopped
    5. 1/2 teaspoon of cumin seeds
    6. 1/2 teaspoon of turmeric powder
    7. 1/2 teaspoon of red chili powder
    8. Salt to taste
    9. Water

      10. Instructions:
      1. Soak the vermicelli in water for 10-15 minutes, until it becomes soft. Drain the water and keep the vermicelli aside.
      2. Heat the oil in a pan on medium heat.
      3. Add cumin seeds to the pan and let them sizzle for a few seconds.
      4. Add chopped onions and green chilies to the pan and sauté until the onions turn translucent.
      5. Add turmeric powder, red chili powder, and salt to the pan and mix well.
      6. Add the soaked vermicelli to the pan and mix well.
      7. Add a little water to the pan and cover it with a lid. Let it cook on low heat for 5-7 minutes or until the vermicelli is cooked through.
      8. Once the vermicelli is cooked, remove the lid and let any excess water evaporate.
      9. Serve the salty vermicelli hot with your choice of chutney or pickle.
        10. Enjoy your delicious and flavorful salty vermicelli!
        Salty Vermicelli Recipe.

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