Oats pakoda | pakoda | oats Oats fritters | Oats ki pakodi

Oats pakoda | pakoda | oats | oats fritters | Oats ki pakodi

Oats Pakoda is delightful and solid dish since it contains expansive measure of sound supplements.

Pakoda's are one of the road sustenances from India and these are broiled wastes more often than not delighted in amid cool,rainy day or at lunch time. Pakoda are made with at least one veggies (Onion,Spinach, Eggplant, Potato, Beetroot Pakoda, chillies et cetera) and incidentally made with chicken, fish and bread. 

I cherish oats in any shape and today I am utilizing Oats in pakoda. Oats gives an additional crunchiness to pakoda and making pakoda's bit of more beneficial version.I love crunchy surface of pakoda so included less water and flour(if you like the delicate pakoda's at that point include smidgen more water and flour to the amounts given).

Oats has turned into a typical fixing at home utilized as a part of each other shape nowadays. I have been adding them to all the choclate or milk  shakes to make it sound. 

After every one of the desserts that were made with oats, all at home requested for a flavorful, so me and mother thought of this yummy Oats pakoda. 

It ended up being a fresh, delectable and solid lunch time nibble 

Ingredients: 

• 1 glass oats 
• 1/2 glass rice flour 
• 1 bunch slashed coriander clears out 
• 1 inch finely chopped,peeled ginger 
• 7 cloves garlic 
• 2 squeezes salt 
• 1/2 glass gram flour (besan) 
• 2 slashed onion 
• 6 slashed green bean stew 
• 1 bunch curry clears out 
• 2 teaspoon margarine 
• 1 glass refined oil 

Method: 

• Soak  the oats for 1 hour in warm/boiling water. Drain excess water and exchange to a vast bowl. Include gram flour, rice flour, onions, coriander leaves, salt, green chillies, curry leaves, ginger, garlic and butter. 

• Blend or mix  well until the point when a thick hitter is framed. Warmth oil in a griddle over medium fire. Drop little segments of the player and sear until brilliant dark colored and firm. Remove and drain overabundance oil. 

Serve pakodas as a evening snacks with tea or Coffee i like coffee more over tea that too Cold coffee and coffee is good for health and it makes your pakodas to get easily digest.

Chaat | Katori chaat | Katori chola chaat | Papdi chaat | Chana Chola chaat | Katori chola chana chaat

Chaat | Katori chaat | Katori chola chaat | Papdi chaat | Chana Chola chaat | Katori chola chana chaat

"For all the sustenance sweethearts, enjoy this basic, elegant and sound chickpeas chaat formula, served remarkably. Solid Chick Peas finished with a few onions, tomatoes and sauces served in a bowl made of something you can eat, is the best of what one could want for. In the event that you long for delicious nourishment, if its all the same to you having something heated sometimes, we are certain you can't miss this. Add a few turns to this by including some lemon or talk masala on the best while eating, and you'll need to eat this over and over.

 An appetizer or snack for a party, try katori chaat recipe or tokri chaat!!  ‘Katori or tokri’ refers to a bowl or canopies that are filled with potatoes and chutneys and ‘chaat’ is the term used for savory Indian street snacks. No doubt making the fried version of katoris seem like a daunting task but the end product is Delicious. These crunchy savory bowls or shells will make your taste buds watery.

Ingredients Needed: 

For the Katoris 

• All purpose flour/Maida – 1 and 1/2 cup
• Salt to taste 
• Ajwain – 1 tsp 
• Amul  butter – 1 tbsp 
• Oil for deep frying 
• Little Katoris for the shape 

Instructions to make the Katoris :

• In a wide bowl, take the flour, salt, ajwain and  butter (Amul butter). Crumble  well. Add water gradually and work to a solid mixture. 
• Residue well and take off thin. Utilizing a katori, press out the rounds. Oil the katoris that you need shape on. Press the cut circles on the katoris, Prick with fork everywhere throughout the katoris, so it doesn't puff up. 
• Warmth a kadai with oil, tenderly drop the katoris into the hot oil. Cook on low fire till the katoris turn fresh. Evacuate on kitchen towels, Then again broil for a second time, so that the katoris wind up firm. 
• Drain  and store in an air container. 

         For Stuffing :

• Dark colored Chana – 1 cup
• Salt to taste 
• Red Chili powder 
• Roasted Cumin powder 
• Turmeric powder 
• Oil 

Heat a pan with oil, add the boiled chana, all the spices, cook till all the spices are incorporated to the channa.

For Green chutney :

• Coriander leaves bunch 
• Mint leaves bunch 
• Green Chillies 
• Lemon Juice 
• Salt to taste 

Pound every one of the Ingredients together, include lemon juice.

For assembling  the Katori Chat :

• Browned Katoris 
• Green Chutney 
• Sweet Chutney 
• Spiced Kala Chana 
• Onions 
• Sweet Curds 
• Coriander clears out 
• Sev 
• Boondi 

Assemble  the fried  katoris on a plate, include the spiced chana, onions, chutneys, top with sev and boondi, serve immediately.

Shahi paneer | how to make shahi paneer | Restaurant style Shahi paneer | Paneer ki Sabzi

Shahi paneer | how to make shahi paneer | Restaurant style Shahi paneer | Paneer ki Sabzi

The "Shahi" term really signifies "Illustrious". As the name recommends , Shahi Paneer is a rich and stunning sauce of Paneer simmer  in smooth saffron sauce. This dish is popular to the point that it generally makes it to the menu of unique events and festivities. This sauce can be known as a lord of the veggie lover Indian dishes and is the most favored one by the vegans.


Shahi paneer is just means an imperial dish made of paneer. It is essentially 3D squares of curds cooked in a fiery sauce of onion, tomatoes, and cream.However, no measure of portrayal can catch the essence of this delicacy when it's served steaming with spread naan!

Approve, so you're prepared to make it for yourself. Incredible! It's an ideal opportunity to accumulate the fixings, however before we start, it's vital to comprehend that the shahi paneer's prevalence all through the Indian subcontinent, is generally because of the utilization of flavors. The mystery fixing that makes this dish really shahi (imperial) is cashew nuts!

Ingredients:- 

For Masala Paste- 

• 4 nos, medium estimated onions, cut 
• 1 nos, extensive tomato, cleaved 
• 3 nos, cloves 
• 3 nos, green cardamom 
• 1 inch, cinnamon stick 
• 1 tsp, shah jeera (dark cumin) 
• ¾ inch, ginger piece 
• 4 to 5 nos, garlic cloves 
• 5 to 6 nos, dark pepper corns 
• ½ sharp edge of mace 
• Liberal squeeze of nutmeg powder 
• 3 tbsps, almonds, whitened and peeled 
• 2 tbsps, cashew 
• 1 tbsp, oil 

For sauce : 

• 500 gms, paneer (curds), cut in medium measured blocks 
• 1 nos, sound leaf 
• ½ tsp, cardamom powder 
• ½ tsp, garam masala powder 
• ¼ container, cream 
• ½ container, yogurt 
• ½ tsp, turmeric powder 
• 1 tsp, Kashmiri red stew powder 
• 1 tsp, coriander powder 
• 3 tbsps, tomato puree 
• 1 tsp, sugar 
• 2 tbsps, oil 
• 2 tbsps, ghee 
• Salt according to taste 
• Scarcely any drops of kewra substance 
• Liberal squeeze of saffron + 3 tbsp of warm drain 
• 2tbsps, oil 
• 2 tbsps, ghee

Method :- 

Soak the saffron warm milk and keep it aside.

For Masala paste 

• In a Pan, warm one tbsp. of oil. 
• Include dark cumin, cloves, cardamom, cinnamon, dark pepper corn and sear for few moments. 
• Include onions and sauté high warmth for 2 mins. 
• Include cleaved tomato, garlic, ginger, almonds and cashew. Saute for another 2 mins. 
• Include mace and nutmeg powder, blend well. Cover and cook till the tomatoes get delicate and all the water goes away. The masala ought to be cooked with the end goal that the onions, ginger and garlic should free their crude scent and onion turns light dark colored. 
• Cool it totally and afterward mix it to a fine paste. Include yogurt and mix it for another 15 secs so the yogurt additionally mixes well with the paste. This will abstain from turning sour of yogurt and furthermore will get mixed well with masalas.

For Gravy :

• In another container, warm ghee and oil together. 
• Include straight leaf, sear for few moments. 
• Diminish the warmth, include Masala paste  and blend. Increment the warmth and sauté the masala for 3 to 4 mins. 
• Include tomato puree, red bean stew powder, coriander powder, turmeric, salt and blend well. 
• Include some warm water, blend and stew till the oil begins drifting on the best. 
• Include paneer solid shapes, cream, garam masala powder, cardamom powder, kewra embodiment, sugar and saffron 
• Soaked milk . Change the consistency of the gravy  as required and cook for another 5 to 6 mins. 
• Dispense and topping with cream, coriander leaves and few saffron strands. 
• Appreciate hot with naan, paratha or pulao of your decision.

Appe | How to make Appe |Appe Recipe |Appam | South snack |Rava Appam

Appe | Appam | Sooji Appe | Rava Appe |Rava Appam

Appam (likewise called paniyaram or appe) is a well known South Indian breakfast formula. Consider them cushy flapjack balls. They are generally made with aged rice hitter, similar to that for dosas or idlis. In any case, much the same as we utilize semolina to make moment idlis, moment appams are made with fine semolina (rava or suji). 

The formula is quick(it scarcely takes 20 mins to make around 15 appe) and it is anything but difficult to shroud vegetables in these little tidbit balls, making them a major hit with moms as well! 

This formula is for straightforward sooji appe with only five fixings — semolina, yogurt, salt, curry leaves and a little oil. You can include ground cauliflower, cabbage, peppers and carrots to make them more advantageous and all the more filling. 

They run well with any hot chutney or tomato ketchup. 

Planning Time :20 mins   Cook Time :15 mins     Add up to Time :35 mins 

simple paniyaram formula | moment appe formula | moment rava kuzhi paniyaram 

Course: Breakfast       Food: south indian   Servings:20 pieces 

INGREDIENTS: (1 container = 250 ML) 

• 1 container rava/semolina/sooji 
• ¾ container curd/yogurt 
• salt to taste 
• ½ container water 
• 2 tsp oil 
• 1 inch ginger ground 
• 1 green bean stew finely cleaved 
• ½ onion finely cleaved 
• 5 curry leaves cleaved 
• 2 tbsp coriander leaves finely cleaved 
• Pinch baking soda

Instructions : 

• Right off the bat, in a substantial blending dish join 1 container rava, ¾ glass curd and ½ tsp salt. 
• Blend well to form a paste  without framing any lumps. 
• Additionally include ½ glass water or as required. 
• Blend well to shape thick hitter. keep aside. 
• In a kadai warm 2 tsp oil and saute 1 inch ginger, 1 green bean stew and ½ onion. 
• Saute for a moment or till onions shrink marginally. 
• Exchange the broiled onions into arranged rava player. 
• Likewise include 5 curry leaves, 2 tbsp coriander leaves and consolidate well. 
• Rest for 20 minutes or untill rava retains water. 
• Besides include a squeeze heating pop just before getting ready appe and consolidate well. 
• Warm paniyaram skillet/guliyappa dish/appe container, include few drops of oil inside the gaps. 
• Presently fill the gaps with a tbsp of sooji player in each. 
• Cover and stew for a moment or untill appe gets cooked somewhat. 
• Once the base turns brilliant, flip it over to the opposite side utilizing a spoon. 
• Simmer  further and cook on low heat until it turns golden brown. 
• At long last, serve moment rava paniyaram with tomato chutney or coconut chutney.

Best Recipe for Paneer Butter Masala | Paneer Butter Masala | Paneer ki Sabzi

Paneer Butter Masala Recipe | how to cook Paneer Butter Masala | Paneer Butter Masala kaise Banaye| 

Paneer Butter masala is a standout amongst the most well known paneer formula crosswise over India simply like palak paneer, paneer lababdar, kadai paneer, paneer chole. It is constantly served in every single Indian eatery. What I don't care for about these eatery sauces is the additional shading. Heaps of colorants will be added to get that slight orange tone in makhani sauce. I totally despise utilizing colorants while cooking. I do utilize them when they are completely needed.But that is an irregularity. When influencing paneer sauces to like paneer butter masala at home we can without much of a stretch get that shading by utilizing pleasant red ready firm tomatoes. Likewise utilize great quality kashmiri red bean stew powder. the energetic red makhani sauce gets that pleasant orange shading once the cream is included.

Panner Butter  masala formula eatery style-Soft paneer 3D squares tenderly stewed in energetic gently spiced onion tomato sauce 

Course: Side Dish

Cooking: Indian
Servings: 4

INGREDIENTS (1 cup=250 ml) 

For tomato puree: 

• 3 large tomatoes ripe and red 
• 1  big onion 
• 6-7 entire cashews 

For paneer butter  masala sauce :

• 4 tablespoons Butter
• 1 bay leaf/tej patta 
• 1 teaspoon crushed ginger-garlic 
• 1 teaspoon kashmiri red bean stew powder 
• 1 teaspoon garam masala powder 
• 1/4 teaspoon turmeric powder 
• Salt to taste 
• 1/2 teaspoon sugar 
• 200 grams paneer cubed and somewhat toasted 
• 3 tablespoons new cream 
• 1 teaspoon crushed  kasuri methi 
• optional garnish
• All the more new cream 
• chopped cilantro leaves
• Ginger julienne

Instructions :

• For preparing tomato puree 
• Blanch the tomatoes, onions and cashews in boiling water for 2-3 minutes. peel and de seed the tomatoes. 
• Exchange to blender jug and make an exceptionally smooth puree. 
• To get ready paneer butter masala sauce 
• Warmth 4 tablespoons spread in a thick container. 
• Include tej patta and saute well. Include cardamom units and saute. 
• Include smashed ginger garlic and saute till crude notice clears out. 
• Include the tomato puree and blend well. Let cook for 2-3 minutes 
• Include bean stew powder, turmeric powder and salt. Blend well and cook till the tomato puree leaves fat from sides. This may take around 10 minutes. Cover and cook in medium fire. 
• Meanwhile toast the paneer shapes with some ghee 
• Once the tomato puree is very much cooked, include 1 container water and sugar. Blend well and cook for 10 more minutes till the sauce thickens. 
• Include crisp cream and mix well. 
• Include the paneer shapes and hurl tenderly. Stew for 2-3 minutes 
• Include squashed kasuri methi, ginger julienne if utilizing and blend well. Serve paneer butter masala with naan, kulcha

Baati Chokha| how to make Bati chokha| Baati chokha Receipe| Litti Chokha|

BAATI CHOKHA | LITTI CHOKHA 

Litti chokha or Batti chokha or Bhauri is a standout amongst the most mainstream dishes of Bihar and Uttar Pradesh. The prepared entire wheat balls are loaded down with tasty sattu or simmered gram flour filling and I am certain you will begin to look all starry eyed at it from the primary chomp itself. Sattu likewise called Makuni or Roasted Gram Flour is the primary element of Bihari Litti Recipe. It is exceptionally flexible as you can make sattu paratha, sattu kachori and even sattu sharbat. The customary style of cooking litti is heating it in conventional fuel, i.e. dried Cow Dung (nearby name : goitha) yet since it's unrealistic to take after that procedure due to our city life. So in this post, I will share Litti Chokha Recipe and how to make litti in the microwave and on the gas oven.

Ingredients: 

Oven temp: 400 F-200 C

2 mugs entire wheat flour

1/4 glass ghee

1 tsp salt cool water to blend oil for profound browning

For the filling:

1 glass sattu (powdered simmered gram)

2 tablespoon oil

1 teaspoon cumin seeds

1/8 teaspoon asafoetida

3/4 teaspoon garam masala

3/4 teaspoon bean stew powder

2 tablespoon powdered fennel seeds

2 teaspoon powdered coriander seeds

2 teaspoon salt

1/2 teaspoon powdered amchoor (dried mango powder)

Preparation: 

1. Combine the filling fixings and keep aside.

2. Make the batter.

3. Blend in the flour, salt, ghee and enough water to make a firm mixture.

4. Cover and leave to rest for no less than 15-20 minutes.

5. Make around 20 smooth balls from the batter.

6. Move into 1/4" thick adjusts. Squeeze edge all around and wet.

7. Place a wad of the filling in the inside, and unite the wet edges, covering the filling totally.

8. Press together to seal. Move between palms to make it smooth.

9. Prepare in a pre-warmed broiler for 10 minutes, at that point bring down the stove temperature and heat another 20-25 minutes, till dark colored and cooked through.

Baigan Ka Bharta| CHOKHA|

Baigan Ka Bhartaa 

Fixings 

• 1 substantial estimated (750 grams) brinjal (baingan/eggplant) 
• 1/2 tsp oil for lubing 
• 1 tbsp ghee 
• 1 tsp cumin seeds (jeera) 
• 1/2 container cut onions 
• 1/2 tsp ground ginger (adrak) 
• 1 tsp ground garlic (lehsun) 
• 1 tsp finely cleaved green chillies 
• 1/2 container finely hacked tomatoes 
• 1/2 tsp turmeric powder (haldi) 
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder 
• 1/2 tsp garam masala 
• salt to taste 
• 2 tbsp cleaved coriander (dhania) for the trimming

Technique 

1.Grease the brinjal with oil and meal it over an open fire till it is cooked. 

2.Cool and peel the skin. Squash the mash completely and keep aside. 

3.Heat the ghee in a container and include the cumin seeds. 

4. When they pop include the onions and sauté till they turn brilliant darker. 

5.Add the ginger, garlic and green chillies and sauté for a couple of more seconds. 

6. Include the tomatoes, turmeric powder, coriander-cumin seeds powder and cook till the blend leaves oil. 

7.Add the squashed brinjal, punjabi garam masala and salt, blend well and cook for 3-4 minutes. 

8.Serve hot decorated with coriander.