How to make Bathua ka Paratha

Welcome to my kitchen, today we will make Bathua Ka Paratha.

Bathua ka saag or the Chenopodium Leaves is a winter special leafy vegetable. bathua leaves are commonly consumed in northern parts of India and are easily available during winters. Bathua Ka Saag contains protein, Vitamin A, calcium, phosphorus, and potassium. Bathua Ka Paratha is a winter special recipe prepared using this nutritious leafy vegetable. it is too nutritious in winter. it is very easy to make, so let's go and see how to make bathua ke parathe.

Ingredients for Paratha

• 200 grams bathua
• ⅓ cup water for cooking bathua leaves
• 1 large potato it is optional
• 2 cups whole wheat flour
• ½ teaspoon ajwain (carom seeds)
• ½ teaspoon cumin seeds or cumin powder
• 1 to 2 green chilies, chopped
• 1 pinch asafoetida (hing)
• Salt or add as required
• ½ tablespoon oil
• oil or ghee for roasting, as required                      

First we will cook Bathua Leaves.

Step 1:- First pluck the leaves from the stems of bathua greens. you will need about 200 grams of bathua leaves

Step 2:- Wash the leaves very well. drain all the water.

Step 3:- Now boil bathua leaves with 1/4 cup water.

Step 4:- Cover it with a lid and cook the leaves on a low flame till the leaves have softened and wilted.

Step 5:- When the leaves are wilted and soft, switch off the flame and keep the pan aside.

Step 6:- If you want to add potatoes, then cut them in small cubes and boil with the bathua leaves.

Now we will ready dough for paratha

Step 1:-In a large bowl, take 2 cups whole wheat flour, ½ teaspoon ajwain seeds, ½ teaspoon cumin seeds or cumin powder, a pinch of asafetida (hing) and salt according to as required.

mix very well.

Step 2:-Remove the Bathua leaves from water and squeezes it well. and add them to the flour.

Step 3:- Add chopped 1 to 2 green chilies and ½ tablespoon oil.

Step 4:-mix very well first and begin to knead. add water gradually till it forms a dough.  and make a smooth dough

Step 5:- If you have used potatoes also, then you won't need to add any water while kneading the dough. the moisture from the bathua leaves and potatoes will be enough to bind the dough. let the dough rest for 20 minutes.

Making Method of Bathua Paratha

Step 1:- Now make small to medium-sized balls from the dough. give it a round shape like a ball and press it between your palms and do flatten.

Step 2:-Take 1/2 cup dry wheat flour on a small plate. Take flatten disc and coat it with dry wheat flour and roll it out into a diameter of 8 -9 inches with the help of a rolling board.

Step 3:-Spread few drops of oil over one-half portion using a spoon or brush. and fold it into a half-circle. Again, spread few drops of oil over it and fold into a triangle.

Step 4:-Again coat it with dry wheat flour and roll it out into a diameter of 8 -9 inches with the help of a rolling board. and give a triangle shape.

Step 5:-Heat a Tawa and place the paratha. cook on a medium to high flame.

Step 6:-Flip when the paratha is ¼th cooked. spread some oil or ghee on the paratha.

Step 7:-Flip again when the second side is ½ cooked. spread ghee or oil on this side too.

Step 8:-Flip a couple of times and cook till the parathas are evenly roasted.

Paratha is ready to serve. enjoy hot paratha with raita and pickle

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How to make Gajak

Welcome to my kitchen, today we will make Gajak.

Gajak is a quite famous North Indian recipe which is best enjoyed during the winters. This wholesome and healthy recipe is traditionally cooked on Makar Sankranti. Makar Sankranti is one of the most auspicious days of the year and is celebrated with much fanfare across India.

Gajak is essentially a blend of sesame seeds, peanuts, and jaggery cooked in sugar syrup.

It is tasty to eat, the more it is beneficial for health. You can make it and store it in an airtight container, and enjoy it in the whole winter. let's go and see how to make Gajak.

Ingredients for Gajak

• 1 cup - sesame seeds
• 3/4 cup - soft, sticky jaggery
• 1 tbsp - Ghee
• 1 tsp - oil for greasing to the pan.
• 1/4 tsp - cardamom powder

Making method of Gajak

Step 1. Grease a rectangular tray with ghee and keep aside.

Step 2. In a large heavy-bottomed kadhai, dry roast sesame seeds on low heat till they turn brown. and keep aside

Step 3. Heat the same large heavy-bottomed pan or Kadai in low flame. and melt jaggery over low heat.

Step 4. Cook on medium heat till it turns thick. Add Ghee, cardamom, stir gently till smooth.

Step 5. Add sesame seeds, mix well and then transfer to the ghee coated tray. Level with a large flat spatula and cut into pieces while still warm.

Step 6. Cool it completely, before storing it in airtight containers.

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How to make Medu Vada

Welcome to my kitchen, today we will make Medu Vada.

Medu Vada is a South Indian dish. Mostly it is served for Breakfast or Snack. You can make it easily at home. vada is crispy deep-fried savory food made of lentils. it is made by soaking and grinding urad dal to the batter. it too tasty to eat. you can eat it with sambar or coconut chutney. so let's go and make Medu Vada

Ingredients for Medu Vada

• 2 cups urad dal (husked & split black gram)
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns, crushed 
• 1 or 2 sprig curry leaves, chopped
• 1 medium onion, finely chopped (optional)
• 2 or 3 green chilies, chopped
• 1 tablespoon finely chopped ginger
• Half cup chopped coconut pieces, optional
• Few sprigs of coriander leaves, chopped (optional)
• Salt according to taste
• Oil for deep frying
• Some water if needed to grind the batter

First we will make the batter for Medu Vada

Step 1. Soak 2-3 cup urad dal for overnight.

Step 2. Now separate the water from the soaked urad dal. and make a smooth paste in the grinder jar. you can add 2 to 3 tablespoon water or as required of water. make sure that not to make the batter very thin. add water if required.

Step 3. If the batter becomes watery, then for instant relief, you can add some semolina or urad dal flour.  otherwise, also you could add some semolina to the batter.

Step 4. Take out the batter in a big pot.

Step 5. Into the batter, add 1 medium size onion finely chopped, 1 or 2 sprigs of curry leaves chopped and 2 to 3 tablespoons of chopped coriander leaves

Step 6. Now add 2 or 3 finely chopped green chilies, 1 tablespoon finely chopped ginger and ⅓ cup chopped fresh coconut pieces  it is optional if you don't want to add then you can skip.

Step 7. Now add 1 teaspoon cumin seeds, 1 teaspoon crushed black peppercorns and salt according to taste.

Step 8. Mix well all ingredients, spices, and salt. you do not have to ferment the batter. you can use it right away.

Now  We will Fry the  Medu Vada

Step 1. Take a bowl of water. apply some water from the bowl on both your hands.

Step 2. Take some batter in your right hand from the bowl. give it a round shape.

Step 3. With your thumb make a hole in the  center of the ball of batter.

Step 4. In a Kadai heat oil. keep the flame to medium. once the oil becomes hot, slid the medu vada into the hot oil.

Step 5. When the medu vada are slightly golden  on one side then gently turn over with a slotted spoon and continue to fry.

Step 6. Fry all the medu vada till crisp and golden. the oil should be not very hot, otherwise, vada will not cook properly. you want the vada to be cooked from inside, fry vada in low flame.

Step 7. once the medu vada is crisp and golden, then remove with a slotted spoon draining the extra oil. fry the rest of vadas in the same manner.

Step 8. Keep fried medu vada on tissue paper to remove extra oil.

Medu vada  is ready to serve. enjoy hot or warm medu vada with sambar and coconut chutney.

How to make Sambar

Welcome to my kitchen, today we will make Sambar.

A flavorful and delicious South Indian Sambar recipe prepared using chana dal toor or arhar dal along with several veggies. which is eat for soft and fluffy idlis, vadas and dosas. sambar can also be eaten with plain or jeera rice as well. it is served for all the meals including breakfast, lunch, and dinner. Sambar is not only healthy and nutritious but also taste delicious. so let's go and see how to make Samber.

Ingredients for Sambar

• ¾ cum toor dal or arhar dal (split pigeon peas)
• 1 to 2 tablespoon tamarind paste
• ¼ cup coriander leaves
• ¼ teaspoon turmeric powder
• Salt according to taste

Vegetable for Sambar

• 10-12 small onion or 1 medium onion sliced
• 1-2 drumsticks
• 2-3 Ladies finger
• 3-4 cube red pumpkin pieces
• 1 green chili slit
• 1-2 tomato chopped

Ingredients for Sambar powder

• 1 tablespoon coriander seeds
• 1 tablespoon chana dal
• 1 teaspoon urad dal
• ½ teaspoon cumin seed
• ½ teaspoon fenugreek seeds (methi dana)
• 4-5 red chilis

Ingredients for Tempering of Sambar 

• 2-3 teaspoon ghee or oil
• 1sprig curry leaves
• ½ teaspoon cumin seeds
• 1 Pinch fenugreek seeds
• 2-3 Pinch asafetida
• 1 red chili is broken

First we will Make Sambar Powder

Step 1. For the make the sambar powder. dry roast red chilies, urad dal, and chana dal until golden and crisp. add coriander seeds and fry till become a nice aroma. transfer the mixture in the plate

Step 2. Now methi seeds and roast. then add cumin, fry for a minute.

Step 3. Mix all mixture .make all mixture convert to powder. cool these and powder.

Sambar the powder is ready, you can use readymade powder of Sambar.

Now we will cook dal for Sambar

Step 1. Wash toor dal or arhar dal 3-4 times

Step 2. Transfer the dal into a pressure cooker, pour 2 cups water in the pressure cooker, and salt and turmeric powder and cook 3-4 whistle on medium heat.  

Step 3. The dal needs to be cooked till smooth.

Cook vegetables for Sambar

Step 1:- In the meantime dal is cooking. wash all the veggies.  scrape the drumsticks lightly and wash. peel and chop the vegetables. chop them to 2-inch pieces.

Step 2:-Take 1 to 1.5 cups chopped vegetables in a pan or pot. also add 6 to 7 small onions or 1 small to medium onion (thickly sliced) and 1 small to medium tomato. ¼ teaspoon turmeric powder, ¼ teaspoon Kashmiri red chili powder and salt as per taste.  if you don't want to add Kashmiri red chili powder then it can be skipped.

add 1.5 to 2 cups of water and stir.

Step 3:- Cook vegetables on a medium-low to medium flame. in between do check when the vegetables are cooking.

Step 4:- Cook till the vegetables are almost cook done. ensure that you don’t overcook the vegetables

Step 5:-once the vegetables are almost cooked, then add the tamarind pulp and 2 tablespoons sambar powder. mix well.

Step 6:- Add the dal. mix again very well.

Step 7:-simmer on a medium-low flame till it comes to a boil.

you will see a frothy layer on top when the sambar begins boiling. at this stage switch off the flame. cover and keep aside.

Now Last  we will be tempering for sambar

Step 1:- In a small pan or tadka pan, heat 2 tablespoons oil. add ½ teaspoon mustard seeds.

Step 2:- When the mustard seeds will crackle.

Step 3:- Then add 1 to 2 dry red chilies. and

immediately add 10 to 12 curry leaves, 5 to 6 methi seeds and 2 pinches of asafoetida (hing).

Step 4:-Fry them till the red chilies change color and curry leaves become crisp.

Step 5:-Immediately add this tempering mixture in the hot sambar.

cover the pan with its lid for 4 to 5 minutes, so that the aroma and flavors from the tempering mixture gets infused with the sambar.

Sambar is ready to serve. you can garnish it with a few coriander leaves if you prefer.  you can eat hot sambar with steamed rice, idli, dosa, medu vada or uttapam.

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How to make Masala Dosa

How to make Masala Dosa

Welcome to my kitchen, today we will make Masala Dosa. it is a South Indian dish. but at present, it's a favorite breakfast to all.

Dosa is made by soaking and grinding lentils and rice batter. this ground batter is then fermented overnight to give the dosa its characteristic soft and crispy texture.  This is made by stuffing lightly cooked potatoes, onions, green chilies, and spices. this crispy Dosa recipe is often served with coconut chutney or green chutney and Sambhar. so let's go and see. how to make.

Ingredients for a batter of Masala Dosa

• ½ Cup urad dal (skinned black gram)
• 1 tablespoon chana dal (Split chickpeas)
• 1and half cup of rice
• ½ cup parboiled rice or idli/dosa rice
• 4 tablespoon poha
• ½ teaspoon fenugreek seeds or methi
• Salt as required.

Ingredients for potato masala

• 3-4 medium-sized boiled potatoes finely chopped or crumbled
• 2 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 tablespoon chana dal, soaked in ¼ cup hot water for 30 minutes
• 1teaspoon urad dal
• 1 pinch asafetida (hing)
• ¾ teaspoon ginger (grated or paste)
• 2 medium size onions thinly sliced
• 8-10 curry leaves
• 2-3 green chili (finely chopped or cut into the long slide)
• 1teaspoon turmeric powder
• Salt as required,
• 2 tablespoon coriander leaves finely chopped.

Making method of masala dosa batter

Step 1:- Wash rice, urad dal and chana dal separately in 2 bowls until the water runs clear. and mix to methi seeds in urad dal

Step 2:- Soak them  separately for at least 6-8 hours in an ample amount of water.

Step 3:- Wash poha  and  soak 30 mins  before grinding the batter.

Step 4:- Once the rice and urad dal are soaked well, grind them separately in a mixer, till the mixture gets a smooth consistency.

Step 5:- Take the batter of both the ingredients in a bigger container and add salt to it. Allow it to ferment overnight.

Making method of  Potato Mixture for dosa.

Step 1:- Take Chopped  Boil potatoes

Step 2:- Heat a pan with oil. add cumin, mustard, chana dal, and urad dal until.  and roast it till become the dal turns golden.

Step 3:- Add hing, turmeric powder, and chopped ginger. fry until its raw smell goes away.

Step 4:- Then add onion, curry leaves, and chilies.

Step 5:- Fry until the onion turns lightly golden.

Step 6:- Now add crumble potatoes and  salt along with 2 tablespoon of water. and mix well

Step 7:- Fry for 2 to 3 min. add coriander leaves. and keep aside.

Making method of Masala Dosa

Step 1:- Now take a dosa Tawa and heat it on low-medium flame.

Step 2:- Drizzle few drops of oil and grease your Tawa. When the Tawa is hot, pour and spread the batter of urad dal and rice evenly into a circular motion.

Step 3:- If you are unable to spread the batter, it means the batter is too thick.

Step 4:- You can make it thick or thin to suit your taste.

Step 5:- Spread ¼ teaspoon soft butter around the edges.

Step 6:- Within few minutes, you can see the edges leave the pan. flip and cook just 2 min.

Step 7:- Flip it back and cook until the base turns golden.

Step 8:- Keep potato mixture in the one-half side of the dosa. and fold it or roll it

Step 9:- Make sure the Tawa is hot enough and  not over hot otherwise it will burn the dosa.

Serve hot Masala Dosa with coconut chutney and sambhar.

How to make Paneer Kolhapuri

Welcome to my kitchen, today we will make Paneer Kolhapuri.

Making Paneer Kolhapuri is a very easy process. Paneer Kolhapuri's gravy increases its taste. you can eat it at lunch or dinner!, Kolhapuri recipe is not very spicy. but it's taste is too good. Paneer Kolhapuri Recipe is a Maharashtrian recipe that uses authentic Kolhapuri Masala to make the gravy with cashew nuts, onions, ginger garlic paste, and tomatoes. so let's go and makes Paneer Kolhapuri

Ingredients To Paneer Kolhapuri

• 250 gram - paneer cubes
• 1large – onion finely chopped
• 2 – tomatoes finely chopped
• 1/2 tsp - ginger - garlic paste
• 1/4 tsp - cumin seeds
• 1/2 tsp- coriander seeds
• 4 tsp - dry coconut
• 6 - whole black pepper
• 1/2 tsp -fennel seeds
• 1 tsp - sesame seeds
• 1 - cardamom
• 2 - cloves
• 6 - cashew nuts
• 1/2 tsp - red chili powder
• 1/2 tsp - coriander powder
• 1 tbsp - oil
• Coriander leaves - few

Step by Step, methods are here for Paneer Kolhapuri

Step 1:- Heat the Kadai and Dry roast the 4-5 black pepper, 1tsp coriander, 4 tbsp dry coconut, 1tsp sesame seeds, 1-2 cardamom, 1/2 tsp fennel, and 2-3 cloves and till the coconut turns brown. Lastly, add 8-10 cashew nuts and switch off the gas flame.

Step 2:- Grind this into a fine paste, adding a little water. and keep aside

Step 3:- In the same Kadai,  heat 2 tbsp oil in a pan, add the cumin seeds. When the cumin seeds crackle, add  chopped onions, 1 tsp turmeric powder, and 1tsp red chili powder and fry till the onion is golden brown.

Step 4:- After few seconds, add the finely chopped tomato, Now add salt according to your taste. when tomato will be soft add ginger garlic pest fry the masala over low heat till it starts to release the oil.

Step 6:- Now add the 1tbsp ground masala. 1 and a half coriander powder. Mix well and cook for 5-6 minutes.

Step 7:- Add paneer cube in the mixture and cook for 2 to 3 minutes on medium heat.

Step 8:- If the mixture has thick then you can add water. according to gravy’s thickness.

Step 9:- Garnish with some coriander leaves while serving. You can eat it with roti or rice

How to make Hyderabadi Zafrani Pulao

Welcome to my kitchen, today we will make Hyderabadi Zafrani Pulao

Hydrabadi Zafrani Pulao is a delicious Indian recipe. it is a rich and exotic rice recipe, perfect for a dinner party.|Saffron rice is made with basmati rice along with dry fruits. Zafrani Pulao or Sweet Saffron Pulao is a Delicious dish made using rice, saffron, sugar and dry fruits and is served especially during festival time. it is tasty to eat. you can make it easily at home. so let's go and make Hyderabadi Zafrani Pulao

  

Ingredients To Hyderabadi Zafrani Pulao

• Basmati rice – 1.5 cup
• Saffron milk – 1/2 cup
• Ghee – 2 tbsp
• Almonds – 1/4 cup
• Cashews -1/4 cup
• Raisins -1/4 cup
• Cardamon – 3
• Cinnamon- 3
• Bay leaf – 1
• Cumin seeds -1 tsp
• Onions – 2
• Cumin powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Water- 3.5 cup
• Curd – 2 tbsp

Before start to make Pulao, just add a generous pinch of saffron in milk and keep aside.

Step by Step, methods are here for Hyderabadi Zafrani Pulao

Step 1:- Heat 2 tbsp of ghee in a Kadai. and fry almonds, cashews, and raisins.

Step 2:- Fry light brown and transfer it to a plate, keep aside.

Step 3:- In the same Kadai, add the spices( 2-3 cardamon, 1 cinnamon,1-2 bay leaf) and 1/2 tsp cumin seeds. and fry for a few seconds.

Step 4:- Now add finely sliced onions, saute until it turns into golden brown color. Step 5:- Now add 1tsp  cumin powder, 1/4 tsp turmeric powder and salt according to taste. fry for a few minutes.

Step 6:- Add coriander leaves and mixes well.

Step 7:- Now add the fried almonds, cashews and raisins and saute well.

Step 8:- Also add curd and mix well for few minutes.

Step 9:- Now add 2.5 cup water and once it starts boiling, add 1.5 cup basmati rice and close the lid.

Step 10:- Close the lid and leave it in simmer for 10 minutes.

Step 11:- Open the lid and once the rice is almost cooked, add1/2 cup saffron mixed with milk and leave it in simmer for another 5 minutes.

Step 12:- Now open the lid and mix gently

Hyderabadi Zafrani Pulao is ready to serve. hot Pulao you can eat with your favorite paneer sabji and raita.

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