LUNCH RECIPES

Tasty Potato-Fenugreek Recipe

Introduction:
Indulge in the simplicity of this flavorful potato and fenugreek recipe, perfect for those moments when you crave something delicious and quick to tantalize your taste buds.

Ingredients:

• 1/2 table spoon Oil
• 1 tsp red chilli powder
• 1 tsp turmaric powder
• A pinch of hing
• Salt to taste
• 1 chopped red chili
• 2 Peeled and diced potatoes
• 2 cup Fenugreek leaves
• Pan for covering
• Serve with paratha

Instructions:

1. Starting with a Sizzle:
   Heat a small amount of oil in a pan.
2. Seasoning with hing:
   Sprinkle hing in hot oil
3. Add red chilli and turmeric powder:
   Now, add red chilli and turmeric powder
4. Spicing it Up:
   Add 1 chopped red chili for an extra kick.
5. Add salt to taste:
   Add salt according to your taste.
6. Introducing Potatoes:
   Toss in the peeled and diced potatoes.
7. Embracing Fenugreek Leaves:
   Add fenugreek leaves to the mix and blend well.
8. Covering for Infusion:
   Cover the pan and let the ingredients to cook for 5 time minutes.
9. Reveal and Check:
   Uncover the pan and check the softness of the potatoes. If needed, give them some more time to soften.
10. Perfect Pairing with Paratha:
    Finally, serve this delightful recipe with paratha.

Conclusion:

In just 10 minutes, this simple yet flavorful potato-fenugreek recipe comes together effortlessly. Revel in the vibrant goodness of this dish, perfectly complemented when served with warm paratha.

Matar Baingan Bharta is a popular Indian dish made with eggplant and green peas. Here is a recipe for making it in a non-stick pan without roasting, along with some tips and tricks: Ingredients:

• 2 medium-sized eggplants (baingan), cut into small pieces
• 1 cup green peas (matar), fresh or frozen
• 1 onion, chopped
• 1-2 chopped green chilies
• 1 cup chopped tomato
• 1 tsp grated ginger
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala powder (optional)
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves, chopped for garnishing

Instructions:

1. Heat the oil in a non-stick pan over medium heat.
2. Add chopped onion, green chili, and ginger. Saute until the onions turn golden brown.
3. Add chopped tomato, red chili powder, and salt to taste. Mix the mixture well.
4. Now add some water and cover the pan with a lid for 2-3 minutes.
5. After 2-3 minutes, add 1 cup green peas and chopped eggplant (baingan) pieces to the mixture and mix well.
6. Cover the pan with the lid and cook the contents for about 15-20 minutes over medium flame.
7. After 15-20 minutes, open the pan and gently mash the mixture.
8. Add fresh coriander leaves.
9. Add garam masala powder and mix well.
10. Now your Matar Baingan Bharta (Matar Eggplant Mash) is ready to serve.
11. Garnish your Matar Baingan Bharta (Matar Eggplant Mash) with fresh coriander leaves and serve hot with roti or rice.

Tips and Tricks:

• You can use frozen eggplant instead of fresh eggplant, but it may release more water during cooking.
• Make sure to cut the eggplant into small pieces to ensure even cooking.
• You can also add other vegetables to the dish for more flavor and texture.
• If you don't have a non-stick pan, you can use a regular pan, but make sure to add enough oil to prevent the vegetables from sticking to the pan.
• It is perfect diet for diabetic and heart patients as baingan is good for such patients if a little bit of oil is used in cooking.

Here is a homemade naan recipe that you can make on a pan/tawa, along with some tips and tricks to help you get perfect results:

Ingredients:

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup plain yogurt
• 3/4 cup warm water
• 2 tbsp melted butter or ghee
• Optional: garlic, herbs, or other flavorings to taste

Directions:

1. In a mixing bowl, combine the flour, yeast, salt, and sugar.
2. Add the yogurt and warm water, and mix until the dough comes together.
3. Knead the dough for 5-10 minutes, until it becomes smooth and elastic. Cover and let it rest for 10 minutes.
4. Preheat a non-stick pan or tawa on medium-high heat.
5. Divide the dough into 6-8 equal portions and roll each portion into a ball.
6. On a floured surface, roll out each ball into a flat oval shape.
7. Place the naan onto the preheated pan/tawa, sprinkle few drops of water then cover it with a lid for 20-25 seconds until bubbles start to form on the surface.
8. Flip the naan over and cook for 1 minute, until both sides are golden brown and slightly charred.
9. Brush the top of each naan with melted butter or ghee and sprinkle with any desired flavorings.
10. Flip the naan again so that the buttered side is down, and cook for 1-2 minutes until bubbles start to form on the surface.
11. Flip the naan over once more and cook for an additional few seconds on both sides.
12. Remove the naan from the pan/tawa and brush with additional melted butter or ghee, if desired. Serve hot with chole.

Tips and Tricks:

• Use warm water, not hot water, to activate the yeast. If the water is too hot, it can kill the yeast and prevent the dough from rising.
• Knead the dough well to develop gluten, which will give the naan its chewy texture.
• Let the dough rest before rolling it out. This allows the gluten to relax, making the dough easier to roll and preventing it from shrinking back as you roll.
• Make sure your pan/tawa is well-heated before you start cooking the naan. If it's not hot enough, the naan will be soggy and won't develop a nice char.
• Brush the naan with melted butter or ghee while it's still hot to help it stay soft and moist.
• Experiment with different flavourings like garlic, herbs, or even cheese to add extra flavour to your naan.

Shahi Matar Makhana Curry

Shahi Matar Makhana Curry is a rich and delicious Indian curry made with green peas and fox nuts (also known as makhana) in a creamy tomato-based sauce. Here is a recipe for Shahi Matar Makhana Curry with tips and tricks to help you make a perfect dish.

Ingredients:

• 1 cup fox nuts (makhana)
• 1 cup green peas (fresh or frozen)
• 2 tbsp oil or ghee
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ginger paste
• 1 tsp cumin seeds
• 2 green cardamoms
• 1 black cardamom
• 1-inch cinnamon stick
• 2-3 cloves
• 1 bay leaf
• 1 cup tomato puree
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp garam masala powder
• Salt to taste
• 1/4 cup heavy cream or cashew cream
• Chopped cilantro for garnish

Instructions:

1. Heat a dry pan over medium heat and add the fox nuts. Roast them for 4-5 minutes or until they become crisp. Remove them from the pan and keep them aside.
2. Heat oil or ghee in a pan over medium heat. Add the cumin seeds, green cardamoms, black cardamom, cinnamon stick, cloves, and bay leaf. Fry them for a few seconds until they become fragrant.
3. Add the chopped onion, garlic, and ginger paste. Saute them until the onions become soft and translucent.
4. Add the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Mix them well and let the sauce cook for 5-6 minutes or until the oil separates from the sauce.
5. Add the green peas and roasted fox nuts to the sauce. Mix them well and let them cook for 5-6 minutes.
6. Add the heavy cream or cashew cream and garam masala powder. Mix them well and let the curry cook for another 2-3 minutes.
7. Garnish with chopped cilantro and serve hot with rice or naan.

Tips and Tricks:

1. Roasting the fox nuts before adding them to the curry gives them a crispy texture and enhances their flavor.
2. Use fresh green peas if possible for the best taste, but frozen peas also work well.
3. Use a good quality tomato puree to make the sauce.
4. Adjust the spice level according to your taste by adding more or less red chili powder.
5. If you want to make the curry vegan, use cashew cream instead of heavy cream.
6. You can add other vegetables like carrots, potatoes, or cauliflower to the curry if you want to make it more nutritious.

Preparation of dal makhani

Dal makhani is a popular vegetarian dish from the Indian subcontinent made with black lentils, kidney beans, cream, and spices. Here is a recipe for making dal makhani: Ingredients:
7. 1 cup black lentils (whole urad dal)
8. 1/4 cup red kidney beans (rajma)
9. 4 cups water
10. 2 tablespoons ghee or butter
11. 1 medium onion, finely chopped
12. 1 tablespoon ginger-garlic paste
13. Two large tomatoes
14. 2 green chilies, slit
15. 2 teaspoons coriander powder
16. 1 teaspoon cumin powder
17. 1 teaspoon garam masala
18. 1 teaspoon red chili powder
19. 1 teaspoon turmeric powder
20. 1 teaspoon salt, or to taste
21. 1/2 cup cream
22. 1/4 cup chopped cilantro (coriander leaves)

Instructions:

1. Wash the black lentils and red kidney beans in running water and soak them in enough water overnight or for at least 6 hours.
2. Drain the water from the lentils and beans and transfer them to a pressure cooker. Add 4 cups of water and pressure cook for 10-12 whistles or until the lentils and beans are completely cooked and soft.
3. Once the pressure settles down, open the cooker and mash the lentils and beans with the back of a spoon or a ladle.
4. Heat ghee or butter in a large pot over medium heat. Add the chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and green chilies and sauté for a minute.
6. Add tomato puree.
7. Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and salt. Stir well and cook for a minute.
8. Add the mashed lentils and beans to the pot and mix well with the spices.
9. Add cream and mix well. Cook for 5-10 minutes or until the dal makhani thickens to your desired consistency.
10. Garnish with chopped cilantro and serve hot with naan or rice.
Enjoy your delicious homemade dal makhani!

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Masala Paneer Recipe.

Preparation of masala paneer Masala paneer is a delicious Indian dish made with paneer (a type of Indian cheese) and a spicy masala sauce. Here's a recipe to make it: Ingredients:
11. 250g paneer,cubed
12. 2 tablespoons oil
13. 1 teaspoon cumin seeds
14. 1 onion, finely chopped
15. 1 teaspoon ginger paste
16. 1 teaspoon garlic paste
17. 2 tomatoes, pureed
18. 1 teaspoon red chili powder
19. 1 teaspoon coriander powder
20. 1/2 teaspoon cumin powder
21. 1/2 teaspoon garam masala
22. Salt to taste
23. 1/4 cup water
24. Fresh coriander leaves, chopped for garnish

Instructions:

1. Heat the oil in a non-stick pan and add the cumin seeds.When they start to splutter, add the chopped onion and sauté until translucent.
2. Add the ginger and garlic paste and sauté for a minute.
3. Add the pureed tomatoes and cook for 2-3 minutes until the tomato mixture thickens.
4. Add the red chili powder, coriander powder, cumin powder, garam masala, and salt, and mix well. Cook for 1-2 minutes until the spices are well combined.
5. Add 1/4 cup of water and mix well. Cook for 1-2 minutes.
6. Add the paneer cubes and mix gently. Cook for 2-3 minutes, stirring occasionally, until the paneer is heated through and coated with the masala sauce.
7. Garnish with chopped coriander leaves and serve hot with roti or rice. Enjoy your delicious masala paneer!



An Easy Recipe for Surmai Fish Pakora

Ingredients:

• 500g Surmai fish, boneless and cut into bite-sized pieces
• 1 cup gram flour (besan)
• 2 tbsp rice flour
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt, to taste
• Water, as needed
• Oil, for deep frying

Instructions:

1. In a large mixing bowl, combine the gram flour, rice flour, red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala powder, and salt.
2. Gradually add water to the bowl, stirring continuously, until you get a smooth, thick batter. The batter should be thick enough to coat the fish pieces.
3. Add the fish pieces to the batter, and mix well to ensure that each piece is coated with the batter.
4. Heat the oil in a deep frying pan over medium-high heat.
5. Once the oil is hot, carefully drop the fish pieces into the oil, one by one, and fry until they turn golden brown and crispy. Fry in batches, if necessary, to avoid overcrowding the pan.
6. Remove the fish pakoras from the oil using a slotted spoon, and drain on a paper towel to remove excess oil.
7. Serve the Surmai fish pakoras hot with your favorite dipping sauce.

Special Tips:

• Make sure that the batter is thick enough to coat the fish pieces properly, but not too thick that it becomes difficult to fry.
• Heat the oil to the right temperature before frying. The oil should be hot enough to sizzle when you drop a small amount of batter into it.
• Fry the pakoras in small batches to prevent them from sticking together and to ensure that they cook evenly.

Enjoy your delicious Surmai fish pakoras!



Easy recipe of kutu ke pakora at home with special tips and tricks

Ingredients:

• 1 cup buckwheat flour (kuttu ka atta)
• 1/4 cup potato, boiled
• 1 green chili, chopped
• 1/2 tsp cumin powder
• Salt to taste
• Water as needed
• Oil for frying

Instructions:

1. In a mixing bowl, combine buckwheat flour, boiled potato, green chili, cumin powder, and salt. Mix well.
2. Gradually add water and mix the ingredients until a smooth and thick batter is formed. The consistency should be such that it coats the back of a spoon easily.
3. Heat oil in a deep frying pan over medium heat.
4. Using a spoon, drop small portions of the batter into the hot oil. Fry until golden brown on both sides. Make sure to turn the pakoras occasionally to ensure they cook evenly.
5. Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
6. Serve hot with chutney or yogurt dip.

Tips and Tricks:

• Make sure the batter is not too thin, as it will cause the pakoras to become flat and soggy.
• Do not overcrowd the pan while frying the pakoras. This will lower the temperature of the oil and result in unevenly cooked pakoras.
• If you are making pakoras for a normal day and want your pakoras crispier, you can add a pinch of baking soda to the batter.
• If you are making pakoras for a fasting day, make sure that all the ingredients used are allowed during the fast.

Enjoy your homemade kutu ke pakoras!



Thandai recipe

Thandai recipe Thandai is a traditional Indian drink that is often served during the festival of Holi. It is a refreshing, flavorful, and aromatic drink that is made with a mixture of nuts, spices, and milk. Here is a simple recipe for Thandai:

Ingredients:

8. 1 cup whole milk
9. 1/2 cup heavy cream
10. 1/2 cup sugar (adjust to taste)
11. 1/2 cup almonds, soaked and peeled
12. 1/4 cup cashews, soaked
13. 1 tbsp melon seeds, soaked
14. 1 tbsp poppy seeds, soaked
15. 1/2 tsp fennel seeds
16. 1/2 tsp cardamom powder
17. 1/2 tsp rose water
18. a pinch of saffron strands
19. ice cubes
20. water, as needed

Instructions:

1. Soak the almonds, cashews, melon seeds, and poppy seeds in water for 4-5 hours or overnight. Drain the water and set aside.
2. In a blender, grind the soaked nuts and seeds to a smooth paste, adding a little water if needed.
3. In a large mixing bowl, whisk together the milk, cream, and sugar until the sugar has dissolved.
4. Add the nut paste to the milk mixture and whisk well to combine.
5. Add the fennel seeds, cardamom powder, rose water, and saffron strands and mix well.
6. Chill the Thandai mixture in the refrigerator for at least 2 hours or overnight.
7. Before serving, stir the Thandai mixture well and pour it into glasses filled with ice cubes.
8. Garnish with a sprinkle of chopped nuts, if desired.
Enjoy your homemade Thandai!