Aloo Chop, How To Make Aloo Chop
Aloo Chop
Aloo Chop Recipe:
Aloo Chop is used as a snack and is popular mostly in Bihar, Orissa, Kolkata etc. In Kolkata it is called as tele bhaja and potpourri in Orrisa. It is made of mashed potatoes and spices. People mostly eat aloo chop with murhi (puffed rice) which is also called as kurmura or mamra. It is my Mom’s favourite. I thought of sharing this aloo chop recipe with you. I hope you will love it.
- Heat one tablespoon oil in a pan.
- Add one teaspoon ginger-garlic paste.
- Then add boiled mashed potatoes.
- Add turmeric powder, garam masala and salt.
- Remove the pan from heat and add 2tablespoon roasted jeera-dhania(corrainder seeds and cumin) powder to it.
- Add chopped green chillies to the mixture.
- Take besan(gram flour) in another bowel. Add ajwain, salt and slowly add water to make thick batter.
- Heat oil in frying pan.
- Make round balls of potatoes mixture and press in between slightly by your palm to make aloo chops.
- Dip aloo chops in batter and put in frying pan.
Fry aloo chops on medium heat and serve it hot with murhi(kurmura) or chutney.
Methi Ka Paratha Recipe | How To Make Methi Paratha
Methi Paratha
Methi Paratha Recipe is made almost everywhere in India. Most of them use it as a breakfast as Methi parathas are easy to prepare and Methi (Fenugreek) has many benefits. It is used for lowering blood sugar levels in type II diabetics. It reduces risk of heart disease. It is good for digestion. Methi is good for skin and hair also. It reduces marks on skin that’s the reason it is used as natural face packs. Most important Methi is very good for women. Presence of diosgenin in Methi helps in increase of breast milk production in lactating women and it is helpful in many other ways.
People in India use both methi seeds and leaves in their diet. Fenugreek seeds are used in dal type tadkas whereas leaves are used in food with combination of aloo, coconut, corn, moong, chicken, brinjal, etc. Leaves are also used in curries. Dried methi leaves are called kasuri methi and used mostly in curries which gives a different flavor to the dish.
As we know Methi is very beneficial to our health so please note down the recipe below.
Methi Paratha Recipe:
- Pluck 2 cup Methi leaves, wash it properly in water 2-3 times.
- Chopp the leaves and take it in a large bowel to make a dough for parathas.
- Add 2 cups wheat flour to it.
- Add salt as per your taste.
- Add 2 chopped green chillies. You can add extra chillies if you want it more spicy.
- Mix it properly and add water as required to make a soft dough like roti.
- Divide the dough into 2 round shapes like balls to make 2 thick big parathas. You can divide it to 4 parts if you want thin parathas.
- Take half cup wheat flour in a plate for dusting
- Now take one portion of round shape dough and place it on rolling pan, dust it with wheat flour, press gently and roll it to round shape parathas.
- Heat a pan and after 2 mins once the pan is heated place paratha on it.
- Check if the paratha is slightly cooked from one side and if colour changes slightly. Its time to Flip the paratha. Turn it on other side and let it cook.
- After 1 min apply ghee or oil on the paratha and flip it again.
- Now apply ghee or oil on other side of Methi paratha. Let it cook properly from both the sides till it becomes crispy and slight brown spots appear on it.
Remove it from the tava or pan and place it in serving dish. Your crispy Methi Parathas are ready.
Banana Malpua Recipe, How To Make Malpua
Banana Malpuas
Banana Malpua Recipe:
Malpua is very popular dessert. It is prepared in Odisha, Rajasthan, Maharashtra, Bihar, Uttar Pradesh and Bengal. It is mostly prepared during festive season. Malpua is very popular in odisha and is served to lord Jagannath of Puri. Malpua is also prepared during holy month of Ramadan. There is a tradition of eating malpuas with mutton curry in Maithil homes of Bihar during Holi.
Malpua in Nepal is known as Marpa. It is made with use of ripe bananas, fennel seeds, black pepper, milk and sugar in the batter. Malpuas are made in different styles and of different types. You can make malpuas with banana, pineapple, rabri, etc. It can be made with wheat flour and it can also be made of all purpose flour(maida). People also use rice flour to prepare the batter. You can use sugar at the start in the batter or you can also first fry malpuas and then dip it into sugar syrup. I remember the malpua recipe which my mother in law shared with me was using sugar syrup and fried malpuas were dipped into it. I will share that style of malpua recipe soon.
First learn how to make yummy banana malpuas which is my favourite mostly prepared during holi festival and is made with wheat flour, banana, milk, sugar and cardamon. Try this malpua recipe, mostly kids love it.
Directions
- Take wheat flour in a bowel.
- Add 3/4 th banana to it.
- Add sugar, cardamon powder.
- Add milk slowly and mix so that the mixture does not become so thin. Use milk how much you require to make thick batter which is easily pourable.
- Now heat a pan on medium flame and put oil in it.
- Once oil is ready put mixture by spoon to it slowly to make round shape malpuas.
- Put one or two malpuas at time only so that you can cook properly.
- Fry it on medium flame.
Tasty malpuas are ready to be served.
Kolhapuri Egg Curry, How To Make Kolhapuri Egg Curry
Kolhapuri Egg Curry
Kolhapuri Egg Curry:
Boil 8 Eggs
Now it’s time to prepare kolhapuri masala.
For Kolhapuri Masala:
Take 1 teaspoon poppy seed
1 teaspoon cumin seeds (jeera)
1 teaspoon coriander seeds (dhaniya)
1 teaspoon sesame seeds (til)
2 teaspoon grated coconut
3-4 Dry chilies
Piece of cinnamon
Half bay leaf
Roast all ingredients and grind it to a masala. If require add little water and grind it to a smooth paste.
For Kolhapuri Curry:
Heat oil in a pan.
Add 1/4 teaspoon cumin seeds.
Once cumin seeds crack add chopped onions and fry till onion becomes soft light brown in color.
Now add chopped tomatoes and cook till tomatoes become soft.
Now add ginger-garlic paste and stir.
Once turmeric powder and salt.
Now put grinded masala to it and mix.
Add water, stir and let it cook.
By the mean time heat 1 tablespoon oil in other pan put 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilly powder.
Add boiled eggs and just fry it for 1 min from all the sides just to give a different color to egg.
Switch off the flame and add eggs to the curry and let it cook for more 5-10 mins on medium flame.
Kolhapuri Egg Curry is ready to be served. Serve it with rice or chapaties.
Crispy Bhindi Masala Recipe Without Onion And Garlic
Crispy Bhindi Masala
This Crispy Bhindi Masala recipe is spicy and chatpata and can be served with chapaties or dal rice or as a starter.
- Wash bhindies and wipe it to make dry
- Cut the bhindies ( ladies finger).
- Add 1/2 teaspoon dhaniya(coriander) powder, 1/2 teaspoon mirchi(chilly) powder, 1/2 teaspoon amchur powder, 1/2 teaspoon besan, 1/4 teaspoon garam masala mix it and keep aside.
- Heat 2 tablespoon oil in a pan.
- Add jeera(cumin seeds).
- Once jeera ( cumin) starts cracking add masala coated bhindies in it and give it a stir.
- Cook bhindies till it turns crisp. Keep stirring in between so that bhindies won’t burn.
- Once bhindies turn crispy add salt as your taste.
- Cook for few more seconds.
- Crispy bhindi masala is ready to be served.
Makhana Kheer, How To Make Makhana Kheer
Makhana Kheer
Makhana Kheer Recipe:
Dry roast 2 cups makkhana.
Once makhana is slightly cooled crush it with your fingers or grind it roughly. Makhana should be just crushed.
Now boil 1/2 litre milk for 5 mins and then add crushed makhanas in it and give it a stir.
Add sugar as per your taste and keep stirring.
Add almond and pistachios in the kheer.
Now add 5-6 cardamon powder and soaked saffron( kesar) in the kheer and stir.
Let the kheer cook for more 5-10 mins till it becomes little thick and gets beautiful color. Switch off the flame and have makhana kheer cold or hot as you like.
Summer Special Raw Mango Rice Recipe
Raw Mango Rice
How To Make Raw Mango Rice:
- Heat oil in a pan.
- Add mustard seeds.
- Once mustard seeds splutter add curry leaves and green chillies.
- Add 1 tablespoon chana dal, 1/2 teaspoon urad dal and stir.
- Now add turmeric powder, chopped ginger and saute ginger for a minute.
- Add peanuts and stir. You can also add broken cashews.
- Put salt in it.
- Once peanuts and cashews are fried add grated raw mango and stir.
- Now add cooked rice to the mixture and mix properly. Stir and fry for more 2 minutes. Raw mango rice is ready to be served.
Shahi Paneer, How To Make Shahi Paneer
Shahi Paneer
Shahi Paneer Recipe:
Heat oil in pan.
Put pinch of cumin seeds and when it starts cracking put half cinnamon stick, 10 green cardamon, 5-6 cloves, 5-6 black pepper.
Now add 2 small size onions cut into cubes, saute for 2 mins.
Put 10-15 cashews in it and stir.
Now add 4-5 tomatoes, little salt and stir. Salt helps tomatoes to cook faster.
Let it cook for sometime till tomatoes are soft and mashable.
Add 1 tablespoon ginger-garlic paste and cook for more time till rawness of ginger-garlic goes.
Now it’s time to add your spices. Put 1 tablespoon coriander powder, 1/2 tablespoon red chill powder, 1 teaspoon garam masala and mix. Switch off the flame and allow the mixture to cool down.
Now once the mixture cools down grind it or blend it.
Now heat 1 tablespoon butter and 1 tablespoon oil in a pan.
Put some green chillies slits and chopped ginger. Saute for a minute and add the grinded gravy of shahi panner and stir.
Add 250 gms of panner ( cottage cheese) cut into cubes to the gravy.
Put half cup cream into it and mix.
Add salt as per taste.
Crush and put 1 teaspoon kasuri methi into the panner gravy and let it cook for more 5 mins.
Put 1/2 tablespoon honey to the shahi paneer gravy.
Allow it to cook for more 1 min Shahi Panner is ready. You can also garnish it with fresh chopped coriander leaves ( optional).