Hara Bara Kabab | Hara Bhara Kabab | Green Spinach Kabab | Vegetable Kabab

HaraBara Kabab is a classic Indian delicious appetizer which is very common all over India. This is very simple easy recipe that can be made at home and has all the goodness of green leafy vegetables. It is usually made using spinach, green peas, capsicum, some people add spring onion greens, and green gram as well. Basically it is a mixture of so many green vegetables and foods. Many varieties of harabara kabab that can be made by doing a mix and match with your green veggies. You can also add cabbage, paneer and other things as well. This is a simple basic version of harabara kabab.

Ingredients

1. Spinach leaves – 1/2 cup (blanched and finely chopped) 
2. Fenugreek leaves – 1/2 cup (blanched and finely chopped)
3. French Beans – ¼ cup (finely chopped)
4. Capsicum – ½ cup (finely chopped)
5. Fresh Green Peas – ½ cup
6. Ginger – 1 teaspoon (finely chopped)
7. Green Chilies – 2 (finely chopped)
8. Coriander leaves – 1 tablespoon (finely chopped)
9. Mint leaves – 8 to 10 (finely chopped)
10. Boiled Potato – 1 (peeled and mashed)
11. Bread crumbs – 1 tablespoon
12. Turmeric powder – ¼ teaspoon
13. Garam Masala Powder – ¼ teaspoon
14. Corn starch – 2 tablespoons
15. Cumin– ½ teaspoon
16. Chat Masala Powder – 1 teaspoon
17. Salt as per taste.
18. Cooking Oil
19. Few Cashewnuts (for kabab topping)

Note - It is important that you squeeze out all the water from your blanched spinach and fenugreek leaves.

Direction

1. In a wok, add 1 tablespoon of cooking oil.
2. When the oil is hot enough, add ½ teaspoon of cumin and add 1 tablespoon of finely chopped ginger.
3. Sauté them for few seconds
4. Add 2 green chilies finely chopped. If you want more spicy then you can add more.
5. Add my finely chopped capsicum and finely chopped French beans. Capsicum and French beans contains moisture so it is important that they are added first and sauté it for a minute.
6. Add my green peas, finely chopped blanched spinach leaves and fenugreek leaves.
7. Add some finely chopped mint leaves to give you a good flavour.
8. Add two tablespoons of fresh coriander leaves and add a little bit of salt to taste.
9. Add ¼ teaspoon of turmeric powder to enhance the colour of food and mix them well
10. The trick to make a perfect Hara Bara Kabab is to keep cooking and spreading the green vegetables all over the wok on the sides. This way it will remove the moisture from them. Not minimizing the moisture then it will become sticky when you add binding to this, such as corn starch or all-purpose flour. Keep spreading and cooking them for some time.
11. When they have less moisture and have become dry, take them out and put it in a blender. Don’t want to blend them right away when they are hot. You must allow them to cool and then you can blend them.
12. Grinded the mixture to a nice coarse paste and add it into a mixing bowl.
13. To this mixture, add the binding. Don’t add too much of binding agents. Otherwise, it will lose all its greenish look of harabara kabab.
14. Add the potato which has been boiled, one tablespoon of bread crumbs, two tablespoons of corn starch, one teaspoon of chat masala powder, add ¼ teaspoon of garam masala powder. Don’t add too much of garam masala powder otherwise it will not be good.
15. Mix them all well. 
16. Next step, make small flat patties from this mixture and coat them with bread crumbs for crispiness.
17. Take a small portion of the mixture and make a small ball.
18. Add a cashewnuts on the top of the ball and roll it in the bread crumbs. Ensure that it is nicely coated with bread crumbs.
19. Gently press the mixture ball and flatten it to ensure that it will not come out of the kabab while frying it.
20. When the harabara kababs are ready to be fried, add cooking oil in a pan for frying. Don’t add too much of oil because it is not required to be deep fried. Deep frying them can make them to break off or disintegrate when it is submerged completely in the oil. So just add enough oil so that the kababs will float and not completely submerge in the oil.
21. Let the oil heat for some time on a low flame. You can also shallow fry your harabara kabab.
22. Add the kababs and it doesn’t take a very long time to fry.
23. If you see light brown in colour then they are ready, flip them once and they will be done.
24. It will be crispy outside and soft inside. You can eat these kababs with either tomato or chili based chutney.

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Cabbage Green Gram Fry | Cabbage Stir Fry | Green Gram Fry | Spicy Cabbage Green Gram Fry

Cabbage stir fry is a simple vegetarian dish which will not only nourish your body but also it is a healthy & protein enriched side dish.

It is an easy to prepare vegan recipe which will be liked by both kids and adults. Steamed rice with cabbage stir fry is a common combo often served at every Indian home. Cabbage fry can also be used as a filling for something like grilled sandwich. You can also have it with phulka, roti or naans. You can add boiled green gram to our cabbage stir fry for additional taste and volume to this side dish.

Ingredients

1. Cabbage – 2 cups (grated)
2. Green gram – 1 cup (boiled)
3. Cooking oil – 3 teaspoons
4. Mustard seeds – ½  teaspoon
5. Cumin Seeds – ½ teaspoon
6. A pinch of asafoetida/hing
7. Onion – 1 big (sliced)
8. Green chilies – 4 (sliced)
9. Ginger garlic paste – 1 teaspoon
10. Some curry leaves
11. Coconut – 2 tablespoons (grated)
12. Salt to taste
13. Red chilli powder – ½ teaspoon
14. Turmeric powder – ¼ teaspoon
15. Coriander powder – 1 teaspoon
16. Tomato – 1 (chopped)
17. Garam masala powder – ¼ teaspoon
18. Some chopped coriander leaves 
19. Water

Direction / Method

1. In a pan, pour some oil and let it heat for some time.
2. When the oil is hot enough, add mustard seeds.
3. When the mustard seeds start to crackle, add cumin seeds and a pinch of asafoetida.
4. Add chopped onions, green chillies and ginger garlic paste. Fry them until the onions become light brown in colour.
5. When the onions are fried and light brown in colour, add curry leaves, grated coconut, turmeric, red chilli powder and coriander powder.
6. Mix them well and fry them for a minute or two.
7. Next, add the grated cabbage, some salt and mix them well again.
8. Add some water and mix them again.
9. Cook for a minute by closing the lid.
10. After a minute, add the boiled green gram, chopped tomato and garam masala powder. Mix everything well
11. Cook for about 4 to 5 minutes on a low flame, 
12. Open the lid and check if the cabbage is cooked nice and soft.
13. Lastly, add some coriander leaves and give them a final mix.

Green gram and cabbage fry is ready to be served. :-)

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Pepper Chicken Dry | Chicken Kali Mirch

Pepper Chicken Dry which is also called as Chicken Kali Mirch or Mirchi Chicken Dry Roast is perfect for winter and very easy to make. It has a special sharp taste and aroma which you do not get from other chicken recipes as pepper is the main ingredient which is used to bring the mild heat to this dish.

It has a wonderful colour, flavour and can be quite spicy! This is a dry preparation, you can use this as a starter.

Ingredients

1. Chicken (with bones) - 300 gm (You need 300 grams of chicken. Make sure your chicken is washed)
2. Corn starch – 2 tablespoons
3. Onion – 1 big (You need one big Onion, finely chopped)
4. Ginger- 1 teaspoon (You need 1 teaspoon of finely chopped ginger)
5. Garlic – 1 teaspoon (You need 1 teaspoon of finely chopped garlic)
6. Some Curry leaves
7. Pepper powder – 1 teaspoon
8. Coarsely ground pepper – ½ teaspoon
9. Coriander powder – 1 teaspoon
10. Garam masala powder – ¼ teaspoon
11. Green chilli paste – ½ teaspoon (You can substitute this with red chilli powder. I like to use green chilli paste because it gives greenish look to your chicken and goes well with your pepper chicken)
12. Coconut powder – 1 tablespoon
13. Oil for deep fry
14. Salt to taste
15. Coriander leaves
16. Green chilies – 5 to 6 (for garnishing. We will be frying the green chilies) 

Directions

1. Marinate the chicken.
2. Add the chicken in a bowl.
3. Add ½ teaspoon of coarsely ground pepper, green chili paste, garam masala powder, coriander powder, corn starch. Adding corn starch ensures that the juices in the chicken stays inside when fried in oil by giving a nice coating.
4. Add a little bit of salt. Don’t add too much of salt because the chicken will have a good amount of salt in them.
5. Mix them well and marinate for at least 1 hour.
6. After an hour, fry the marinated chicken.
7. In a pan, pour some oil for deep fry.
8. When the oil is hot enough, add the marinated chicken and fry them till they are brown in color.
9. When the chicken is brown in color, take them out and transfer them to a serving plate.
10. Keep them side. If you don’t want to deep fry your chicken in oil then there is another version where chicken is steamed in water without corn starch but using same spices which were used to marinate the chicken. If the chicken is steamed, it will become soft and tender and you don’t get the crispiness.
11. Now fry the green chilies for garnishing.
12. Use the same pan which was used to deep fry the chicken by emptying the oil in it and then add in my green chilies. Fry them lightly using the left over hot oil which is in the pan to shallow fry the green chilies. Moreover, if you add too much of oil then the green chilies will sputter a lot.
13. Time to pan fry the deep fried chicken with pepper.
14. In the same pan, add some oil for shallow fry. 
15. When the oil is heat enough, add finely chopped ginger, finely chopped garlic and saute them for few seconds
16. Add finely chopped onions, little bit of salt, curry leaves and saute them for a minute until the onions are light brown in color.
17. Now add fried chicken and mix them well.
18. Add coconut powder, 1 teaspoon of pepper powder. Mix them and fry them for 1 min on a low flame.
19. Finally add coriander leaves and give them all a very good mix.
20. Turn off the flame and add fried green chilies for garnishing.

Pepper Chicken Dry is ready to be served. :-)

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Semiya Payasam | Payasam | Kheer | Vermicelli Payasam

In this post, we will prepare a quickest sweet dish that can be prepared in just 20 minutes and also liked by everyone. It is called as Semiya Payasam also called as vermicelli payasam or kheer. Anyone can prepare this common traditional sweet dish recipe on any occasion and it is one of the easiest payasam recipe which is creamy and delicious.

It is a classic Indian dessert prepared with roasted vermicelli, milk and nuts. This recipe is called as payasam in south India and it is called as Kheer in north India. Today we will learn how to prepare semiya payasam following this easy recipe. 

Ingredients

1. Semiya – 1 cup
2. Butter or Ghee – 1 tablespoon
3. Cashewnuts – ¼ cup
4. Raisins – ¼ cup
5. Cardamom – 4 to 5
6. Sugar – 1 cup
7. Milk – 4 cups
8. Saffron a pinch (soaked in the 1 tablespoon of milk)

Method/Direction

1. First, roast the dry fruits.
2. Add the butter into the hot pan and heat for some time until it melts.
3. Add the cashewnuts and sauté them till they are lightly coloured.
4. Add raisins and sauté them for few seconds until they start to fluff up.
5. When cashewnuts are golden brown in colour and raisins are fluffed up, transfer them to a bowl and keep them aside.
6. In the same pan, add semiya and fry them till they are light brown in colour.
7. When they are light brown in colour, transfer them to a bowl
8. Next, prepare the kheer or payasam for the semiya.
9. Again in the same pan, add milk and let it boil.
10. When the milk is boiling, add sugar and stir it for a minute.
11. Add fried semiya and let it cook for 10 mins on a low flame.
12. Stir it every now and then. Keep cooking till the semiyas are soft and nice.
13. When the semiyas are soft, add the soaked saffron and cook for another 1 minute.
14. Finally, add fried dry fruits and crushed cardamoms.
15. Switch off the flame and the semiya payasam is ready to be served. 

It is best served when it is chilled. This recipe can be prepared using a microwave as well. There are many varieties of payasams or kheers that can be made using different ingredients.

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Stuffed Mirchi Bhajia | Mirchi Bhajia | Bajji

Stuffed Bajji Mirchi also called as Bhajia or Bhajia Mirchi is one of the popular evening snack in India, and it is a special Gujarathi snack.

Ingredients

1. Bajji Mirchi – 6 to 7 (slit into half)
2. Gram Flour – 1 cup
3. Rice Flour – 1 tablespoon
4. Cooked and peeled potatoes – 2
5. Onion finely chopped – 1 Large
6. A pinch of cooking soda
7. Carom seeds – 1 teaspoon
8. Cashewnuts – ¼ cup
9. Cumin powder -1/2 teaspoon
10. Garam masala – ¼ teaspoon
11. Chat masala – ½  teaspoon
12. Some coriander leaves for garnishing
13. Lemon juice – 1 tablespoon
14. Ghee – 1 tablespoon
15. Salt to taste
16. Cooking oil for deep frying
17. Some water for preparing the batter

Directions

1. First fry the cashewnuts. Fried cashewnuts give’s nice taste and crunchiness to your bajji.
2. Add ghee on a hot pan and add the cashewnuts.
3. Fry the cashewnuts until they become brown in colour.
4. Keep the fried cashewnuts aside.
5. Add cooking oil into the same pan for deep frying mirchi bhajias. Let the oil heat on low flame.
6. In the meantime, prepare the masala stuffing for the mirchi bhajias.
7. In a mixing bowl, add boiled potatoes and mash them completely and ensure that there no chunks.
8. Add cumin powder, garam masala powder, chat masala powder, some coriander leaves, fried cashewnuts and some salt to taste. 
9. Mix them all and be ready with your masala stuffing.
10. Put the masala stuffing inside the mirchi bhajias.
11. Prepare the batter for deep frying the mirchi bhajias
12. In a mixing bowl, add gram flour, rice flour, a pinch of cooking soda, some carom seeds and some salt to taste. By the way adding rice flour gives crispiness to your bajjias. 
13. Mix them all and add some water to prepare the batter and the batter should not be too thick or too thin in consistency.
14. When the batter is ready, take a stuffed mirchi and dip it in the batter. 
15. If the cooking oil is hot enough, put the mirchi bhajia into the pan and fry them until they are golden brown in colour. 
16. Flip them around every now and them to ensure that they are not over burnt.
17. When the stuffed mirchi bhajias are golden brown in color, transfer them to a serving plate.
18. Alright, the stuffed mirchi bhajias are ready to be served.
19. For garnishing, use tomato sauce or green chutney and some finely chopped onion or lemon juice. You can also use some coriander leaves.

Enjoy this wonderful recipe.

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Stuffed Ladies Finger | Stuffed Bindi | Stuffed Lady Finger | Masala Lady Finger

Stuffed ladies finger or stuffed bindi is an awesome side dish which is very easy to make and very tasty as well.

Ingredients

1. Lady fingers (cleaned, chopped and half slit) – 250 grams

2. Some onion bulbs

3. Gram flour – 3 tablespoon

4. Cumin seeds -1/2 teaspoon

5. AmChur powder – ½ teaspoon

6. Turmeric powder – 1/3 teaspoon

7. Red chilli powder – ½ teaspoon

8. Garam masala powder – ½ teaspoon

9. Coriander powder – 1 teaspoon

10. Sambar powder – 1 teaspoon

11. Salt to taste

12. Ginger Garlic paste – 1 teaspoon

13. Green chilli chopped – 2 to 3

14. Cooking oil – 3 tablespoons

15. Lime juice – 1 teaspoon

16. Coriander leaves for garnishing

Directions/Method

1. First prepare dry spice for stuffing. 

2. In a mixing bowl and add gram flour, garam masala powder, turmeric powder, red chilli powder, coriander powder, sambar powder, amchur powder, ginger garlic paste, and some salt to taste.

3. Mix them well to make a thick paste by adding some water.

4. Stuff the ladies fingers with prepared masala and keep them aside.

5. Next, pure some oil on a pan and let it heat.

6. When the oil is hot enough, add cumin seeds and green chillies, fry them for few seconds on a low flame.

7. Add the stuffed lady fingers one by one.

8. Cover the half pan to ensure that the moisture doesn’t stick inside the stuffed ladies finger. Cook them on low flame for 5 minutes.

9. After 5 minutes, stir them and add the onion bulbs. Cover it again and cook for 4 minutes.

10. When the ladies finger are dull green in colour then it means that they are cooked.

11. Fry them for another 30 seconds on high flame for crispiness.

12. Sprinkle lime juice for taste and add some coriander leaves for garnishing.

13. The stuffed ladies fingers are ready to be served.

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Chicken Biryani (Hyderbadi Style | Restaurant Style)

Enjoy this delicious chicken biryani made in Hyderbadi style

Ingredients

1. Chicken – ¼ kg (You can use either chicken legs, chicken breasts or cut them into small pieces the way you like)
2. Fried Onions – 2 to 3 large
3. Basmati Rice – ¼ kg
4. Curd – ½ cup
5. Coriander leaves – 1 cup (finely chopped)
6. Mint Leaves – ½ cup (finely chopped)
7. Green Chilies – 2 to 3 (finely chopped)

Whole Spices

o Cinnamon Sticks (Chekke in Kannada) – 3
o Cloves (Lavanga in Kannada) – 8
o Bay leafs (Biryani Ele in Kannada) – 3
o Star Anise (Anasi Hovvu in Kannada) - 1
o Biryani Phool (Dagad Phool) (Lichen or Stone Flower in English) (Kalu Huvvu in Kannada) - Few
o Black Peppercorns – ½ teaspoon
o Caravay seeds (Shahi Jeera) – ½ teaspoon
o Nutmeg (Jakayi in Kannada) – 1/8 piece
o Mace – Few Strands
o Green Cardamom – 3
o Kapok bods( marati moggu) - 2

8. Salt as per taste
9. Ginger Garlic Paste – 2 tablespoons
10. Red Chili Powder – 1 ½ tablespoons
11. Coriander Powder – 1 ½ tablespoons
12. Cumin Powder – ½ teaspoon
13. Turmeric Powder – ¼ teasoon
14. Lemon Juice – 1 tablespoon
15. Saffron color (Kesari)
16. Cooking oil – 4 to 5 teaspoon
17. Butter (Ghee) – 1 tablespoon
18. Rose water (for flavouring)
19. Khevra water (for flavouring)

Directions

1. First, we are going to prepare the whole spices powder.
2. Now instead of adding the whole spices as it is, these days, people make powder of whole spices and use it for marinating the chicken.
3. So let’s prepare the whole spices powder.
4. We have 2 Cinnamon Sticks, 6 Cloves, 2 BayLeafs, 1 Star Anise, few Lichen / Stone Flower, few Black Peppercorns, ¼ teaspoon of Caravay Seeds, Nutmeg, Mace and two Green Cardamom, and two Kapok Buds (Marati Moggu).
5. We will add all the whole spices in a mixer and blend them all together to make powder.
6. Ok. Our Whole spices powder is ready.
7. Next, we are going to marinate the chicken. Ensure that the chicken is washed and cleaned. I’ve chicken in a bowl.
8. We will add whole spices powder that we prepared.
9. Add 1 ½ tablespoons of red chili powder.
10. Add 1 ½ tablespoons of coriander powder.
11. Add ½ teaspoon of cumin powder.
12. Add ¼ teaspoon of turmeric powder.
13. Add 2 tablespoons of ginger garlic paste.
14. Add ½ cup of curd.
15. Add Coriander leaves – ½ cup (finely chopped), Mint Leaves – ¼ cup (finely chopped) and Green Chilies – 2 to 3 (finely chopped)
16. Add 1 tablespoon of lemon juice.
17. Add salt as per taste.
18. Add 3 to 4 teaspoons of cooking oil.
19. Mix them all well, it is best to marinate your chicken for 3 to 4 hours.

20. Next, we are going to cook the rice.
21. The best time to cook the rice is after one hour you started marinating the chicken because it is recommended that you soak the rice for at least one hour in the water. We are using basmati rice because it gives you nice flavour and texture.
22. After one hour, we will cook the rice. Add 1/3 of water in a vessel and heat the water until it becomes hot.
23. When the water is hot, add soaked rice.
24. Now I am going add little bit of salt.
25. Add 1 teaspoon of cooking oil.
26. Now we will add whole spices again to the rice. But this time we are not going to use the whole spices powder. Instead we are going to use the raw spices so that the rice absorbs all the flavour from it.
27. Now I’m going to use muslin cloth and add few black pepper corns, one inch of cinamom stick, one green cardamom, two cloves. I’m going to tie a knot for muslin cloth and dip into the water and stir the rice.
28. The other whole spices like caravay seeds and bay leaf, I’ll add them directly into the water.
29. So I’ll add ¼ teaspoon of caravay seeds which is Shahi Jeera.
30. Add one bayleaf
31. Optionally, you can add a little bit of coriander leaves and mint leaves.
32. Stir the rice and we will close the vessel and cook the rice 70%
 Only.
33. Since the rice was soaked in the water for an hour, it will take a very less time to cook the rice.
34. And one more thing when the rice cooked 60%, take out the tied muslin cloth.


35. In the meantime, we will cook the marinated chicken in a biryani vessel.
36. Now you need to make sure that all chicken pieces are touching the pan to ensure that the chicken pieces are cooked well.
37. Spread some fried onions on top of it.

38. Now the rice is 70% cooked, switch off the flame.
39. Take a big strainer and strain out water. But don’t strain out all the water. Allow some water to come with rice. So that the biryani remains the moisture. Spread the cooked rice on top of the chicken.
40. Now add some chopped coriander leaves and mint leaves.
41. Add fried onions.
42. Now when you are doing this, the rice will be getting cooked a little more because of the hot water.
43. So when you add the second layer of the rice, it will be 75% cooked.
44. We will add the second layer of rice. Again we will add some chopped coriander leaves and mint leaves. Also add some fried onions.
45. You have to be quick when you are doing this, because you don’t want the rick to be over cooked in the hot water.
46. Now, we will also add 2 teaspoon of ghee which is optional. We will add the ghee across the corner of vessel.
47. Optionally, you can add a little bit of rose water and khevra water to give more flavour. These two things will give nice flavour to your biryani. We will add them across the corner of vessel.
48. To give texture and color, we will also add saffron color which is soaked in hot milk. Again we will spread it across.


49. Now we will put the lid upside down and put the chapatti dough on the corner of the lid and spread them evenly. This is done to ensure that all the flavours and steam remain inside the vessel. This is called as dum.
50. We will turn the lid upside down and press it gently. If you want to put some weight on top of the lid, you can do so.

51. Now we will cook the biryani for 5 minutes of high flame and then for 10 minutes on low flame.
52. Take out the vessel and put it on a pan for another 20 minutes on a low flame. This will ensure that you will not over-burn your chicken.
53. When you see steam coming out then it means that the biryani is ready.
54. After a total of 35 minutes, turn off the flame and don’t open the lid yet. Just wait for 5 minutes and then open the lid.
55. To check if chicken is cooked then use a spatula, give a scoop from the corner of the vessel and not from the center of the vessel. So you can see that the biryani is cooked.
56. Alright, your chicken biryani is ready to be served. You can serve it with raitha and garnish it with mint leaves.

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Ragi Malt | Ragi Sari | Ambali | Healthy Food for Babies | Finger Millet

Ragi Malt is the most healthies food for your babies and it is called ambali in Tamil and ragi sari in Kannada. We can make sweet ragi malt or salt, whatever is your wish. Ragi sari is given as the first food for babies after 6 months of birth, as it is good time to start this recipe. Ragi Malt is a combination of Ragi, Wheat, Rice, Cashewnuts, Almonds, Black pepper corns and Jeera (Cumin Seeds).

Ingredients

1. Ragi -  250 grams
2. Wheat – 250 grams
3. Rice – 250 grams
4. Cashewnuts – 50 grams
5. Almonds – 50 
6. Black Pepper Corns – 10 seeds
7. Cumin Seeds (Jeera) – 1 teaspoon

Before start doing the recipe, wash, soak and dry ragi, wheat and rice for 5 to 6 hours. It is better if you sun dry them. Let’s see how we can prepare ragi malt.

Method / Directions

1. In a pan, add Ragi.
2. Sauté them for 4 to 5 minutes until it changes it colour.
3. Add the ragi into a mixing bowl.
4. Next, add Wheat into the pan.
5. Sauté them for 4 to 5 minutes until it changes it colour.
6. Add them into the same mixing bowl.
7. Add Rice into the pan.
8. Sauté them for 3 to 4 minutes until it changes it colour.
9. Add them into the mixing bowl.
10. Add Cashewnuts into the pan.
11. Sauté them for 2 to 3 minutes until it changes it colour.
12. Add them into the mixing bowl.
13. Add Almonds into the pan.
14. Sauté them for 1 to 2 minutes until it changes it colour.
15. Add them into the mixing bowl.
16. Add Black Pepper Corns into the pan.
17. Sauté them for few seconds.
18. Add them into the mixing bowl.
19. Finally, we will add Cumin Seeds into the pan.
20. Sauté them for few seconds.
21. Add them into the mixing bowl.
22. Alright, I’ve everything in the mixing bowl and blend them all together.
23. Now using a fine mesh strainer, we will strain the ragi malt mixture and now we have fine powder.
24. We can store this ragi malt mixture in an air-tight container for later use.

Now let me show you how you can prepare the ragi malt recipe.

1. Just add 1 tablespoon of ragi malt in a small pan.
2. Add some water and mix it well to make a thick consistent batter. If your batter becomes too thin, you can always add another tablespoon of ragi malt.
3. Depending upon what your baby likes, you can either add salt or sugar as per taste.
4. Mix it well.
5. I’ll also add little bit of milk and a drop of Ghee, mix it well.
6. Alright, your ragi malt is ready. This is the healthiest food for your baby after 6 months of birth. 

Do prepare this recipe by yourself.

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Kadai Paneer Dry

Kadai Paneer is one of the most popular paneer recipe along with other paneer recipes and it could be made dry, semi dry or gravy version. But in this video, I’m going show you dry version of Kadai Paneer. The reason why this recipe is called as kadai paneer because it is completely prepared in a kadai which is an Indian cookware similar to a Chinese wok. But if you have a kadai or wok then you can prepare the same dish in a pan.

Ingredients

1. Paneer Cubes – 250 grams
2. Cooking Oil – 2 tablespoons
3. Ginger Garlic Paste – 1 teaspoon
4. Tomatoes – 5 to 6 (Small sized, finely chopped)
5. Dry red chillies – 5 to 6
6. Coriander Seeds – 1 ½ tablespoons
7. Capsicum – 1 cup (Julienne)
8. Green Chilies – 1 to 2 (sliced, diagonally)
9. Salt as per taste
10. Garam Masala Powder (Whole Spice Powder)– ½ teaspoon
11. Kasturi Methi (Fenugreek Leaves Dry)– 1 ½ teaspoon
12. Ginger – ¾ inch (julienne)
13. Coriander Leaves – ½ cup (finely chopped)

Method / Directions

1. In a Kadai add two tablespoons of oil. 
2. Add 1 teaspoon of ginger garlic paste. If you have don’t have ginger garlic paste then you can simply add a ¾ inch of finely chopped ginger and 6 to 7 finely chopped garlic.
3. Sauté them till the raw smell disappears.
4. Add 5 to 6 small sized finely chopped tomatoes. 
5. On a low flame, sauté the tomatoes till they become soft.
6. In the meantime, prepare the coriander seeds and dry red chilli powder. In a small pan, add 5 to 6 dry red chillies and 1 ½ tablespoons of coriander seeds. Lightly roast them for a minute or two. 
7. Transfer them into a mixer and make a rough powder. This restaurant style kadai paneer recipe gets its flavours from freshly pounded coriander seeds and dry red chilies. Adding freshly pounded spices do make a lot of difference to the food that we cook.
8. After 8-10 minutes, add this spices powder to the tomatoes. 
9. Mix everything well until the entire mixture becomes like a paste and starts to leave oil.
10. Add 1 cup of capsicum juliennes and 1 to 2 chopped green chilies. The capsicum can also be diced, but making juliennes means faster cooking.
11. Mix everything and sauté them for about 8-10 minutes again till the capsicums are half cooked.
12. When the mixture starts to look dry, you can sprinkle some water.
13. Add salt as per taste and add ½ teaspoon of garam masala powder. 
14. Mix them well with the rest of the masala.
15. Now it is time to add the paneer which is cut into cubes. 
16. Give them nice mix with the masala and cook them for 2 to 3 minutes in the masala.
17. Finally, add 1 ½ teaspoon of kasturi methi, ¾ inch of ginger julienne and ½ cup of chopped coriander leaves. 
18. Mix and sauté them for 2-3 minutes.

Now your kadai paneer dry is ready and you can serve it hot with rotis or naans.

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Egg Masala Fry

Egg Masala fry is basically frying boiled eggs with hot and spicy masala. This recipe tastes awesome as a starter or as a side dish. It is best to eat it with rice or chapattis, rotis or bread. It can be made in so many ways. Here is my version of doing egg masala fry. 

Ingredients

1. Boiled Eggs – 4 (each diced into 4 pieces)
2. Onion (Big) – 1 (finely chopped)
3. Mustard seeds – ¼ teaspoon
4. Black Pepper Powder – ½ teaspoon
5. Garam Masala Powder – ½ teaspoon
6. Coriander Powder – 1 teaspoon
7. Red Chili Powder – 1 teaspoon
8. Turmeric Powder – ½ teaspoon
9. Ginger Garlic Paste – 1 teaspoon
10. Lemon Juice – 1 teaspoon
11. Tomato – 1 (finely chopped)
12. Green chilli – 3 (cross cut)
13. Cooking Oil for shallow fry
14. Curry leaves – 1 spring
15. Coriander Leaves – Few (Chopped) 
16. Salt as per taste

Method / Directions

1. Heat a pan and add some cooking oil. 
2. When the oil is hot enough, add ¼ teaspoon of mustard seeds.
3. When the mustard seeds starts to crackle, add green chilies.
4. Add curry leaves
5. Sauté them for few seconds.
6. Add 1 teaspoon of ginger garlic paste and mix it well.
7. Add finely chopped onion.
8. Sauté on a medium flame for about 5 minutes until the onions become golden brown in color.
9. Add finely chopped tomato and sauté again for about 2 minutes.
10. Add salt as per taste.
11. Add 1 teaspoon of red chili powder.
12. Add 1 teaspoon of coriander powder.
13. Add ½ teaspoon of turmeric powder.
14. Add ½ teaspoon of garam masala powder.
15. Mix well and sauté them all for about a minute.
16. Add 1 teaspoon of lemon juice, mix well and sauté again for a minute.
17. Add diced boiled eggs.
18. Sprinkle ½ teaspoon of black pepper powder.
19. Add chopped coriander leaves.
20. Mix everything well and sauté them for 2 minutes.

Alright, the delicious egg masala fry is ready and now you can transfer them on a serving plate.

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Chivda / Poha Chivda / Avalakki / Namkeen Chivda

Chivda is called by many names such as poha chivda, namkeen chivda, avalakki and other names. It is basically a spicy mixture or appetizer and there are many variations of making chivda. This recipe makes use of thick poha or avalakki (flattened rice), dry fruits and spices.

Ingredients

1. Poha / Avalakki (Flattened Rice) - 4 cups
2. Cooking oil for deep frying
3. Mustard seeds – ½  teaspoon
4. A pinch of hing (asafoetida)
5. Garlic cloves – 10 to 12
6. Groundnuts - ½ cup
7. Roasted gram dal – ½ cup
8. Fresh Hyacinth Beans – ½ cup
9. Dry Coconut slices - ½ cup
10. Cashew nuts - 15 to 20
11. Some Curry Leaves
12. Turmeric powder - 1/2 teaspoon
13. Red Chilli powder - 1 teaspoon 
14. Salt as per taste

Method / Directions

1. First we are going to fry all the dry ingredients for Chivda.
2. I’m going to add cooking oil into the pan and let the oil heat for some time on a medium flame.
3. Now we will use a fine mesh strainer to fry the ingredients or otherwise you will be hunting for everything in the oil.
4. When the oil is hot enough now, add the poha into the strainer and then into the hot oil.
5. Fry them until they remain their colour. Make sure they don’t lose their colour.
6. Remove the strainer from oil and strain out all the oil.
7. Move the fried poha into a mixing bowl.
8. Next, we will fry groundnuts. Certain ingredients take a longer time to fry or fry instantly. You need to accordingly adjust the time.
9. Fry the groundnuts till it changes it colour. Strain out all the oil and add them into the mixing bowl with chivda.
10. Next, fry cashew nuts and they fry very quickly. Strain out all the oil and add them into the same mixing bowl.
11. Next, fry dry coconut slices. When they are fried, add them into the mixing bowl.
12. Next, fry roasted gram dal and it may take a longer time to fry. When they making crackling noise, it means it is ready. Add them into the mixing bowl.
13. Finally, fry fresh hyacinth beans. This will take some time. When they are fried, add them into the mixing bowl.
14. All the fried ingredients that we need has been added into a mixing bowl.
15. Use the same pan and empty all the oil from the pan. Add 1 tablespoon of oil. Heat the pan on a medium flame.
16. When the oil is hot enough, add mustard seeds.
17. When the mustard seeds starts to crackle, add a pinch of hing which is asafoetida.
18. Add crushed garlic cloves and sauté them for a minute on a low flame.
19. Add curry leaves and sauté them again for a minute.
20. Add turmeric powder, red chilli powder and salt as per taste.
21. Mix it well.
22. Add fried ingredients into the pan and mix everything well. 
23. Give them a good mix and few tosses as well to ensure fried ingredients and spices are mixed very well. Let the pan be on low heat for another 2 minutes when you are mixing them well.
24. Alright, the chivda is ready to be served.

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How to set Yogurt or Curd

In this article, we will see how to make homemade curd or yogurt. Curd or yogurt is a thing which will be available all time in all Indian houses and used at any time of a day with all type of recipes.

You can prepare so many dishes with yogurt or curd if you know how to set curd. It is very easy to prepare in your home itself. So you don’t have to buy it from the store every time.

Ingredients

1. ¼ litter milk
2. Yogurt / Curd – 1 tablespoon

If you are doing this for the first time then you need to have curd / yogurt either purchased from the store or preserved from any past recipes you made. So you need 1 tablespoon of yogurt to set 1 little milk for yogurt.

Directions

1. Pour the milk in a deep pan.
2. Boil on a medium flame for 4 to 5 minutes or until the standard boiling point of milk. 
3. When the milk is boiled, switch off the flame.
4. Let the milk cool down for a while.
5. Now I’m going to use earthenware pot to set the yogurt. Since this pot is made with clay and it is very pores, the yogurt stays thick. If you don’t have an earthenware pot like this then you can use any container that you have.
6. Pour the lukewarm milk into the pot.
7. Just add little yogurt and mix it well until the yogurt is evenly spread.
8. Cover with a lid and keep aside in a warm place for 6 to 8 hours or till the curds set. 
9. Alright, you can see that the yogurt is set now.
10. You can refrigerate the yogurt and use it as required.

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Babycorn 65

I love babycorn 65. It is very easy to prepare, very crunchy inside and crispy outside. It is one of those starters, that’ll eaten by people within few seconds. You can call them as Babycorn fry or Babycorn 65. Kids will love it. Do try them... I’m sure you will enjoy this crispy recipe with a cup of tea... or any sauce of your choice.

Ingredients

1. Baby corns (sliced into half) – 12 to 15
2. Coriander leaves – 1 bunch (finely chopped)
3. Curry leaves – 2 springs
4. Green chili - 1 (finely chopped, for batter)
5. Green chilies – 6 ( sliced into half for tempering / flavouring)
6. Ginger - 1 small piece (finely chopped)
7. Garlic – 6 to 8 cloves
8. Salt as per taste
9. Garam Masala Powder – ½ teaspoon
10. Kashmiri Red Chili Powder – 1 teaspoon (You can use any red chili powder. But to give more colour, we are using Kashmiri red chili powder instead of an artificial food colour).
11. Rice Flour – ¼ cup
12. All-purpose Flour – 1 tablespoon
13. Corn Flour – 1 tablespoon
14. Lemon Juice – 1 teaspoon
15. Curd – 1 Tablespoon
16. Cooking oil for deep frying.

Direction

1. First, boil the babycorns by adding some water into a pan.
2. When the water is boiling, add a pinch of salt and then I’m going to add the sliced babycorns into hot water and I’ll boil them for two to three minutes.
3. When the babycorns are boiled, keep them aside.
4. Next, prepare the batter for frying the babycorns. 
5. Add coriander leaves, curry leaves, one green chili (finely chopped), ginger (finely chopped) and garlic. If you want more spiciness, you can add more of green chilies.
6. Blend them together and make into a rough grounded paste.
7. Add the paste to a mixing bowl, add garam masala powder, add ½ teaspoon Kashmiri red chili powder. You can always adjust your spice level. Again, you can use any red chili powder. But to give more colour, we are going to use Kashmiri red chili powder because I don’t like to add food colour.
8. Add rice flour, add all-purpose flour, add salt as per taste and mix them all.
9. Add lemon juice, add 1 tablespoon of curd and mix all ingredients to make it a nice thick smooth batter. 
10. You may have to add little bit of water as well because the batter shouldn’t be neither too thin nor thick. 
11. Drop all the babycorn pieces into the batter. 
12. Pour cooking oil on a pan and heat it on a medium flame.
13. When the oil is hot enough, add the babycorn mixed with batter into the hot oil.
14. Fry them for at least two to three minutes until they are brown colour.  Don’t try to flip them around as soon you put them into the hot oil, because they masala batter may come off.
15. The fried babycorns are ready. Keep them aside.
16. Pour 1 tablespoon of oil on a pan and heat it on a medium flame.
17. To give more flavouring to you babycorn 65, temper the babycorn 65 recipe. 
18. Now add fresh green chilies which have been sliced into half and sauté them for a minute.
19. Add curry leaves and sauté it for a minute
20. In the meantime, prepare the thickener.
21. Add corn flour in a cup and mix it with some water. 
22. Add the corn flour thickener into the pan.
23. Now to give colour to your food, you can add red colour. But instead of adding an artificial colour, we can add red chili powder. So I’m going to add ½ teaspoon Kashmiri red chili powder which gives more colour than any other red chili powder. 
24. Mix it well for a minute.
25. Now add your fried babycorns into the pan and give them few tosses.
26. Transfer them on a serving plate and add few chopped coriander leaves for garnishing.

BabyCorn 65 is ready. Enjoy this crispy and crunchy recipe.

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Paneer Chilli

Paneer Chili recipe is one of my favorite Indo-Chinese recipe. Hot and spicy chili paneer is delicious delight anytime. Whether served as starter or served as side dish with Chinese fried rice or schezwan fried rice, it’s definitely going to leave your taste buds wanting for more.

Here is my version of making this famous Indo-Chinese recipe at home with no MSG which is Mono Sodium Glutamate or Chinese Salt. So the taste will be not like the one that you get in restaurants. But nevertheless they are healthier and nutritious.

Ingredients

• Paneer – 200 grams (Cut into cubes)
• Onion (chopped into small cubes)
• Yellow Capsicum (chopped into small cubes)
• Red Capsicum (chopped into small triangles).You can use any color for capsicum
• Corn flour – ¾ cup (for batter)
• Corn flour – 1 teaspoon (for thickener)
• All-purpose flour – 1 teaspoon
• Tomato sauce – ¼ cup
• Cooking oil for deep frying and preparing the gravy.
• Vinegar – 1 teaspoon
• Soy Sauce – 1 teaspoon 
• Red / Green Chili Sauce – 1 teaspoon
• Fresh Green Chilies – 4 to 5 (cross cut)
• Ginger Garlic Paste – ¼ teaspoon
• Ginger – 1 small piece (Finely chopped)
• Garlic Cloves – 2 to 3 (Finely chopped)
• Salt as per taste.
• Black Pepper powder – ½ teaspoon
• Sesame Seeds (for garnishing)
• Spring onion (chopped) {For garnishing}

Direction/method

1. First, marinate the paneer cubes.
2. Add paneer cubes into a mixing bowl.
3. Add ginger garlic paste, little bit of salt and 1/4 teaspoon of black pepper powder.
4. Sprinkle some all-purpose flour so that marinate binds completely.
5. Mix it well and keep them aside for 10 to 15 minutes.
6. Next, prepare the batter for paneer cubes to deep fry them.
7. Add corn flour and some water in a mixing bowl. Make a thick smooth batter and ensure that there are no lumps.
8. Pour cooking oil into a pan to deep fry our paneer cubes and heat it on a medium flame.
9. When the oil is hot enough, dip the paneer cubes in the batter and add them into the hot oil for deep frying until they are golden brown in color. If you like to shallow fry the paneer, you can do so to make it a healthy dish.
10. When they are golden brown in color, take them out and keep aside.
11. Now prepare the gravy sauce for our fried paneer.
12. On the same pan, pour the 2 to 3 tablespoon of cooking oil
13. Add finely chopped ginger, finely chopped garlic, chopped onion cubes and green chilies and fry them slightly.
14. Now add yellow and red capsicum, and fry them for a minute until they are crunchy.
15. In the meantime, prepare the thickener.
16. Add 1 teaspoon of cornflour and add some water in a cup. Mix it well.
17. Add the corn flour thickener into the pan.
18. Add Tomato sauce, soy sauce, vinegar and red or green chili sauce.
19. Add ¼ teaspoon of black pepper powder and little bit of salt.
20. Mix all ingredients and let them fry for a minute.
21. Turn the flame off because you don’t want to add your fried paneer cubes right away because it may become soft. Wait for 5 minutes for the gravy to cool down and then add your fried paneer cubes into the pan.
22. Mix them well with the gravy and your paneer chili is ready.

Serve it hot and immediately and for garnishing, you can add sesame seeds & spring onions. Do try this recipe by yourself.

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Veg Paneer Momos

Momos is one of the popular Tibetan recipe and preparing Momos takes a good amount of time. But momos is also a popular street food in north India and it is also served as one of the usual dish in all Chinese restaurants of India. Momos can be made with various stuffings and the sauce served with the momos will usually be hot and spicy. When I made these momos, I had to serve them with a spicy sauce. So I prepared a spicy Momos Chutney. Here is the link for Momos Chutney. For the momos filling, we are going to do vegetable and paneer filing balanced in taste and lightly spiced, so that it accompanies the spicy & hot sauce very well. So in this article, we are going to prepare a steamed momos instead of fried ones.

I hope you’ll like this recipe and do try this recipe.

Ingredients

• All purpose flour – 200 Grams
• Butter – 2 small cubes
• Ginger Garlic Paste – 1 Tablespoon
• Onion – ½ Cup (finely chopped)
• Green Beans– ½ cup (finely chopped)
• Carrot – ½ Cup (finely grated)
• Paneer – ½ Cup (cut into small cubes) {can be replaced by anything)
• Black pepper powder – 1 Teaspoon
• Red chilli powder – ¼ Teaspoon
• Cooking oil – 1 Teaspoon
• Coriander leaves (finely chopped)
• Salt as per taste
• Water

Method / Direction

1. Prepare the dough first, for our momos.
2. Add all purpose flour and salt as per taste into a mixing bowl.
3. Mix them well together.
4. Add little water at a time and mix it to prepare a medium dough.
5. If the dough is little soft, add some more of all-purpose flour to make it a medium dough.
6. Apply oil all over the dough and give it a light beat.
7. Cover the dough with a paper towel and leave it for 15 to 20 minutes.
8. In the meantime, prepare the stuffing for our momos.
9. On a hot pan on a medium flame, add a small cube of butter.
10. When the butter is melted, add paneer cubes. Adding paneer cubes is totally optional. But you can substitute paneer with something else as well.
11. Shallow fry the paneer cubes for two minutes.
12. Whey they turn golden brown in colour, we will take them out and keep them aside.
13. On the same pan, add another small cube of butter.
14. When the butter is melted, add finely chopped onions and sauté it for a minute.
15. Add chopped green beans and grated carrots
16. Give them a good stir and cook them for two minutes on a medium flame.
17. Now add ginger garlic paste and mix it well.
18. Again sauté them for a minute or two.
19. We will now add black pepper powder, red chili powder and salt as per taste.
20. Mix everything well.
21. Now we will add our fried paneer cubes and finely chopped coriander leaves.
22. Mix all the ingredients.
23. Ok. Our momos stuffing is ready.
24. After 20 minutes, remove the paper towel from dough, and give one last beat.
25. Divide the dough into smaller balls.
26. Take a small dough ball and roll it until it becomes flattened and thinner.
27. Add the stuffing in the centre of the dough
28. Start folding the dough from the edges to make it look like momos.
29. When the momos are ready and the next step is to steam them in a pressure cooker.
30. But first, grease the steamer base. The steamer that I’m using is used to prepare idlis. But you can use steamer of your choice.
31. Place the momos on the steamer and place the steamer in the pressure cooker.
32. I’ve already have boiled water on medium high heat in the pressure cooker. 
33. Cover the pressure cooker with lid and cook it for 15 minutes.
34. It is important that you should not use whistle of the pressure cooker.
35. After 15 minutes, let’s check the momos. Ok our momos are ready.
36. Carefully remove the steamer from the pressure cooker.
37. Place the momos on a serving plate.

Alright, so you can serve your momos with the hot spicy sauce you have.

Momos Chutney Link - http://myyummyrecipes1981.blogspot.com/2015/06/momos-chutney-tomato-red-chili-chutney.html

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