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Recipes Potato Salad

Recipes Potato Salad

Recipes Potato Salad Citrus and spice: Potato salad recipes

Recipes Potato Salad: one a Nepalese dish singing with tangy spices, the other a riot of smoky tomato and citrus

Recipes Potato Salad
Recipes Potato Salad Image Credit :


The starting point for most of my dishes are vegetables that are in season. Truth be told, there are one or two vegetables, which makes me wonder how many more ways they can be seen in a new light (not that I don’t believe it, but sorry, asparagus), but not potatoes. Some people call “humble” spuds, I think the most versatile of vegetables, ever-surprising and malleable.

It comes not only from the next to a different variety – from waxy to flour, from walnuts to creamy, from dry to butter, and so on – but also how much can be done with each type of potato. Even zooming in on a world, as I do today with potato salad, only opens up new worlds of possibility, texture, and taste.

Nepali Potato Salad (pictured above) : Recipes Potato Salad

Everyone who loves potato salad thinks their version is the best, so thank Chaya’s friend Neha for sharing her favorite Nepali version, which celebrates tangy tamarind and fresh coriander, and my team with it Lets play. If possible, start with tamarind from a block, as the home-made puree is much more balanced (tangy, but less acidic) than many prepared. It actually works well as a standalone dish, served with some yogurt, but it only goes with grilled meat, fish and even aubergine.

Prep 10 min
Cook 30 min
Serves 4

For the chilli pickle
4 green chillies (35g), thinly sliced on an angle
3 tbsp cider vinegar
¼ tsp caster sugar

For the potatoes : Recipes Potato Salad
1kg large desiree potatoes, peeled, cut into quarters lengthways, then each quarter cut in half widthways
200g ghee
1 large onion
(330g), peeled and thinly sliced
7g curry leaves (about 5 stems)
7 garlic cloves (40g), peeled and thinly sliced
80g coriander, 2½-3 tbsp (10g) leaves picked and kept aside to garnish, the rest roughly chopped

For the spice mix
1 tbsp black mustard seeds
1 tsp nigella seeds
80g sesame seeds
, plus 20g extra, toasted, to serve
1 tsp ground turmeric
80g tamarind from a block
, soaked in 100ml boiling water and sieved to collect about 120g puree

In a small, non-reactive bowl, mix the chili with vinegar, a quarter teaspoon of salt and sugar, and set the pickle aside (if you wish, do it up to a day ahead).

Put two and a half liters of water and three tablespoons of salt in a large saucepan and set over high heat. To bring to a boil, add potatoes and cook for 20 minutes, drain until tender but not cracked.

Meanwhile, melt ghee in a large saucepan over a medium-high heat, then add onion, curry leaves, garlic and chopped coriander, and fry, stirring regularly for 15 minutes, until the onion becomes soft and Start to caramelize lightly. .

In a food processor or small bowl of mortar, grind mustard, nigella and sesame, add turmeric with turmeric to the pan and fry for a minute. Stir in the tamarind paste, take out the pan from heat, then shake the potatoes until well wrapped in the spiced onion mixture and set aside for five minutes to absorb the flavor.

Transfer the potatoes to a large platter, or on individual plates, scatter the pickled peppers, add sesame and reserved coriander on top and serve hot or at room temperature.

Recipes Potato Salad with charred tomato and orange salsa

Veg Tandoori Momos Recipe

Recipes Potato Salad with charred tomato and orange salsa.

The salsa with these potatoes is inspired by sikil p’ak, a Mayan paste made from toasted pumpkin seeds, charred tomatoes and chillies, orange and cumin. Any excess pumpkin seeds will keep in an airtight jar for two weeks to Recipes Potato Salad.

Prep 15 min
Cook 40 min
Serves 2

800g baby new potatoes, unpeeled and cut into 2cm pieces
2 tbsp olive oil, plus extra to serve
2 tsp lime juice
3 spring onions
, trimmed and finely sliced (40g)

For the spicy, sticky seeds for Recipes Potato Salad
100g pumpkin seeds
1 tbsp olive oil
2 tsp ground cumin
2 tbsp maple syrup

For the charred salsa
500g datterini or cherry tomatoes
3 large red chillies
3 tbsp olive oil
1 tsp orange zest
3 tbsp orange juice
1 tsp ground cumin
2 tsp maple syrup

Heat the oven to 180C (160C fan) / 350F / gas. Mix all the ingredients for the seeds with a quarter teaspoon of salt, stirring for 16, every now and again, with greaseproof paper and bake spread on a tray. Minutes, until well toasted and caramelised. Remove and set aside to cool.

Turn on the oven at the highest grill setting. Place the tomatoes and peppers on a medium tray, grill near the top of the oven for 16 minutes, until the spots turn well black, then drain and set aside to cool. Now close the grill.

Pour potatoes into a large saucepan, cover with cold water and bring to a boil. Add plenty of salt, reduce the heat to medium and boil for about eight minutes, until the potatoes are cooked but not fall. Dry well, then return the potatoes to the pan and add one-eighth of the oil, lemon juice and a teaspoon of salt.

Cook foxtail millet

Coarsely chop the charli peppers (remove the seeds and back, if you prefer less heat) and tomatoes to a salsa consistency, then tip in a bowl and stir in all remaining salsa ingredients and one half teaspoon salt .

Turn on the oven at the highest grill setting. Add half the salsa to the potato pan and stir to combine. Tip the other half on an oven tray, spread and grill for eight minutes, until it starts to brown on top.

To serve, place the potatoes on a cord and spoon the grilled salsa over the top. Scatter a few onions of spring onion and pumpkin (you don’t need all of them, so keep any leftover water for snacking), finish with a drizzle of olive oil and a sprinkle of sea salt, and Serve hot.

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Bread Pizza Recipe on Tawa Pan in 15 minute

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Veg Tandoori Momos Recipe

Veg Tandoori Momos Recipe | Vegetarian Tandoori Momos

Tandoori Momos Recipe is a road feature in North and North East India. These Tandoori Momos Recipe do not require any consistency as they are full of flavor and are a complete snack in themselves. Tandoori Momos Recipe, a delicious amazing recipe for treating your family members.

These vegetarian tandoori momos are dumplings filled with vegetable and cheese. Gather each one in the Tandoori Marinade and cook under intense heat for the heavenly charcoal smokeiness we all know and love.

Tandoori Momos Recipe
Tandoori Momos Recipe Image credit Cookpad

My Tandoori Momos Recipe passion

Every year, ask me what I want for my birthday and you will get the same response every time. It is not an expensive pair of shoes and is not a perfume, it is definitely not a designer handbag or clothes. I really don’t care about those things. What I really want is my own Tandoor.


 4 person      35 Minute
  2. 1 Cup All Purpose Flour
  3. 1/4 Tsp Salt
  4. 1 Tsp Oil
  5. 1/2 Cup Water
  7. 2 Tsp Oil
  8. 1 tbsp Garlic cloves finely chopped
  9. 1/2 cup Onion finely chopped
  10. 2 cups Cabbage grated
  11. 1 Cup Carrot grated
  12. 1 tsp Black Pepper powder
  13. 1/2 Tsp Salt
  14. 1 Tbsp Coriander finely chopped
  16. 1/4 cup Thick Curd
  17. 1/2 Tsp Ginger garlic paste
  18. 1/2 Tsp Black Pepper
  19. 1 Tsp Red Chilli powder
  20. 1/2 Tsp Coriander powder
  21. 1/2 Tsp Cumin powder
  22. 1/2 Tsp Chaat Masala
  23. 1 Tbsp Besan
  24. to taste Salt



  2. In a large mixing bowl take all purpose flour,salt,oil and mix everything well.

  3. Add water to dry mixture and start kneading dough,make a smooth and soft dough and rest it for 30 minutes on kitchen counter.


  5. Heat oil in a pan,add garlic cloves and stir for a while.

  6. Now add onions and saute until it turns translucent.

  7. Add cabbage,carrot,salt and black pepper.Mix well

  8. Cover and cook until soft and done.

  9. Momos stuffing is ready.Allow to cool completely.

  10. For assembling:-

  11. After 30 minutes, take the prepared momos dough and knead well again for a minute.

  12. Take a grape-sized piece of dough and roll it out, 3 inches in diameter.

  13. Take about 2 tsp cooled filling and place into the middle of the dough.

  14. Use your fingers to pull the dough together and pleat one side to the other, using your fingers to seal.

  15. Repeat this process for all the dumplings.

  16. Heat a steamer and arrange the momos in the tray without touching each other.

  17. Steam for about 8-10 minutes or until cooked.

  18. Take them out of the steamer and allow them to cool.


  20. In a large bowl take curd.

  21. Add ginger garlic paste,chilli powder, coriander powder,cumin powder,chaat masala,salt,black pepper powder,Besan and oil.

  22. Mix well making sure all the spices are combined well.

  23. Place the cold momos in prepared marination and rest for 1 hour.

  24. Preheat Tandoor at 200*c for 10 minutes.

  25. Lined the baking tray with parchment paper and keep aside.

  26. Arrange the marinated momos in the baking tray.

  27. Place them in the Tandoor for 10 minutes or until charred in places.

  28. Finally, serve tandoori momos sprinkled with chaat masala,dip of your choice.

  29. Note:-You may add paneer to the stuffing.You can fry momos before marination.


But why Tandoori Momos Recipe?

The idea of ​​having a raging-hot pit of fiery coal in my kitchen makes me weak on my knees. Install a beautiful granite countertop and leave just enough room for a cavernous drop in a heat-proof cylinder.

Pop in a clay Tandoor and drive me crazy with the abundance of dishes.

What can you cook in Tandoor?

What can you not cook in the Tandoor? I offer homemade naan with fresh edges, chewy edges and chewy riddles, kebabs of all shapes and sizes, and the best cooked potato life!


Cook Also:

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Tawa Pulao Recipe 230
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Matar Pulao Recipe

Matar Pulao Recipe | Peas Pulao | Matar Pulao (Easy One Pot)

With Matar Pulao Recipe video and step by step photo – this delicious pea casserole is simple and easy to prepare variety of casserole made in a pot. Vegetarian and gluten free.

matar pulao recipe, peas pulao recipe
Matar Pulao Recipe

It is a pea pea casserole scented and has sweet tones due to peas. This casserole can be made with fresh or frozen peas.

Check Matar Pulao Recipe

Frozen peas lose their taste and flavor from time to time and hence their taste does not fall into this casserole.

I like to use fresh peas to make this casserole or for other green pea dishes.

This casserole is often made in Punjabi houses. I also make it at home regularly and this recipe I learned from my milk.

As a variation, some people also add potatoes to this casserole. After cooking, the rice grains should separate and the pulp should not appear in the peas.

I usually force the green pea casserole to cook, but you can cook the casserole in a pot. If cooking in a vessel, the amount of water should be increased slightly. The details of the recipe and step by step pics are given below.

You can serve green pea casserole with curd or onion tomato raita, onion rings, kachori, papad and pickle.

.Tawa Pulao Recipe 230

How to make Matar Pulao Recipe

1. Wash 1 cup of heaps basmati rice till the water is clear. Soak the rice for 30 minutes. Drain and keep aside.

soaked rice

2. Heat 2 to 3 tablespoons oil or ghee in a pressure cooker or in a pot. Add the following spices – 1 inch cinnamon, 1 black cardamom, 1 or 2 green cardamom, 2 to 3 cloves, 1 to 2 single strand mace, 1 medium bay leaf and 1 teaspoon cumin seeds. Suck until the spices leave their aroma and become fragrant.

spices for matar pulao

3. Then add ½ cup finely chopped onions.

sliced onions in the pressure cooker

4. stir. Fry the onion till it becomes golden or caramelized. Do not burn the onion as it will add bitter taste to the casserole.

sauteing onions for matar pulao
Matar Pulao Recipe

5. Add ¾ cup of green peas.

adding matar to pressure cooker

6. Stir well and saute for a minute.

sauteing matar for matar pulao

7. Now add the drained rice and stir gently.

adding rice to pressure cooker

8. Saute for a minute.

sauteing matar pulao mixture

9. Then add 1.75 cups water.

water for cooking matar pulao

10. Season with salt. Stir well.

adding salt for matar pulao

Cooking peas pulao


Cook the cover and pressure on medium to high heat for 10 to 12 minutes for 2 whistles.

If the pea casserole is to be cooked in a pot or pan, add 2 to 2.5 cups of water. Cover the pot tightly with a lid and cook the rice until all the water is absorbed and the rice grains are cooked. Also, check while cooking rice. If all the water has been absorbed and the rice grains are not fully cooked, just add a few more tablespoons of water. Cover and cook the rice for a few minutes.

cooking matar pulao

12.Automatically sort the pressure and then open the lid of the cooker. Whisk the rice gently and serve the pea casserole with tomato onion raita or boondi raita.

Matar Pulao Recipe
Image Credit

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Tawa Pulao Recipe 230

Tawa Pulao Recipe | how to make Tawa Pulao

Tawa Pulao Recipe is a popular Mumbai rice and vegetable pav bhaji masala and other spices and herbs together. It is a popular and delicious rice recipe.

Tawa Pulao Recipe as the name suggests is made on tawa / tawa – a flat concave shaped pan used in Indian cooking to make flatlets, as well as for shallow frying.

Roadside vendors use a huge tava and they make pav bhaji, masala pav, tawa paneer masala and tawa pulao on this huge tava. For home cooks, this Tawa Pulao Recipe can be made in a frying pan or even in a pan (pan).

You need to steam or cook the vegetables beforehand. Usually, I do not make such a spicy version, but you can spice up casserole according to your taste by increasing the amount of red chili powder.

To make this casserole you will need Pav Bhaji Masala. Typically, the pav bhaji masala and Indian brands I have used are MDH, Evergreen and Badshah. I feel all right.

Tava casserole goes best with curd, raita or onion-lemon salad. Also keep roasted papad and lemon or mango pickle on the side.

Tawa casserole is simple and extremely easy to make. Tawa pulav is a roadside fare in the streets of Mumbai. The tava casserole is quickly heated on the tava and prepared with boiled rice, vegetables and some spices for Tawa Pulao Recipe.

Ingredients of Tawa Pulao Recipe:

• 3 cup Steamed Basmati Rice
• 1 cup chopped Onion
• 1 cup finely chopped Tomato
• ½ cup chopped Capsicum
• ¼ cup chopped and boiled Carrot
• ¼ cup boiled Green Peas
• 1 tsp Ginger-Garlic Paste
• ½ tsp Green Chili Paste
• 1 tsp Pav Bhaji Masala/Garam Masala
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• 4-5 Cashew Nuts
• Whole Dry Spices (1 clove, 1 bay leaf, and 1 cinnamon stick)
• 1-2 whole Dry Red Chili
• Pinch of Hing/Asafoetida
• Salt
• 1-2 tbsp Butter
• 1 tsp Lemon Juice
• Chopped Coriander Leaves

Cook foxtail millet

How to make Tawa Pulao Recipe

1. First cook 1 cup basmati rice in 4 cups of water, in which some salt and 2 to 3 drops of oil is added. The rice should be cooked well and the grains should be separated.

cooking rice for tawa pulao recipe

2. Drain rice in a colander. Please read the recipe description above for cooking rice. Allow the rice to cool completely before adding it to the vegetable.

drain rice - making tawa pulao recipe

3. Melt 1 tablespoons butter in a pan and they spoon cumin seeds until they turn brown.

saute cumin - making tawa pulao recipe

4. Add chopped onion (1 medium onion – 50 grams) and saute until translucent.

add onions - making tawa pulao recipe

5.Add ginger garlic paste (g inch ginger + 2-3 garlic), which is made into a mortar-paste or 1 tsp ginger garlic paste.

Their raw aroma becomes even steppier. Fry the ginger-garlic paste well. Otherwise, the raw aroma feels even later and may not go well with some people.

6. Mix 2 large chopped tomatoes (150 g tomatoes) and 1 medium chopped green bell pepper (capsicum).

adding tomatoes - making tawa pulao recipe
Tawa Pulao Recipe

7. Add 2 tsp pav bhaji masala, 1/4 tsp red chilli powder and 1/4 spoon turmeric powder.

adding masala and spices to tawa pulao

8. Stir and suck until you see the butter leaving the side of the pan. About 6 to 7 minutes on low heat. Even though the bell peppers have a slight crunch, they taste good.

add veggies - making tawa pulao recipe

9. Chopped boiled vegetables – add 1/2 cups of peas, 1 small to medium chopped carrot, 1 medium potato and salt as needed. You can also add French beans and cauliflower.

add rice - preparing tawa pulao recipe
Image credit

10. Stir and then add dry cooked rice.

mix tawa pulao gently

11. Stir and mix gently and evenly.

garnish tawa pulao

12. Garnish the griddle with chopped coriander leaves and drip it with a few drops (1/2 tsp) spoons of lemon juice. Serve Tava Casserole with onion-lemon salad or curd or onion tomato raita with roasted papad and pickle.

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Cook foxtail millet

Cook foxtail millet

How To Cook foxtail millet ? | What is foxtail millet ?


How does foxtail millet stack up against rice?

Cook foxtail millet, is more fibrous and has more mineral content than rice. It can also be difficult to taste. The first time I cooked foxtail millet, I did it the same way I do basic rice – boiled in plain water, unsalted, served with lentils and vegetables. This is not at all true for me. After a few tests, I started going for some hacks that make this nutritious cereal seed very tasty:

  • Millet salted as boiling
  • Stir with vegetables and spices
  • Its accompaniments are seen cutting the portion size of millet – remember that millet is more full than rice… a little goes a
  • long way.
  • Ghee!

This article takes steps to help you cook foxtail millet in its simplest form. Once you have mastered the basics, feel free to experiment (and share!) With millet recipes.


Ingredients to Cook foxtail millet-

  • Foxtail Millet – 1 Cup
  • Water – 2.5 cups for boiling + more for washing / soaking
  • salt to taste
  • Ghee – 1 teaspoon (optional)

Equipment to Cook foxtail millet:

  • Thick bottom pan to boil millet
  • Fine mesh sieve to remove water while washing millet. I do not use a sieve while washing rice but I feel the need for it.
  • The foxtail millet seeds are small and, without any sieve, I end up washing a few arms.

1. Wash the millet before Cook foxtail millet

[Do this at least an hour before planning to Cook foxtail millet] Take a cup of foxtail millet in a pan. Take 3-4 cups of water in a pan. Turn your fingers into the water and wash deeply while shaking the foxtail millet. You will see that the water become dirty and muddy.

Drain out this water using a fine mesh strainer. Put the millet seeds back into the stem.

Once again fill the pan with water. Repeat the wash-rinse-drain routine a few times until the water is clear.

Be careful: Washing of millet (at least in India) works more than washing of rice. It will take 5-6 cycles to clear the water.

Cook foxtail millet
Cook foxtail millet  Image Source

2. Soak the millet

Soak foxtail millet in 3 cups of water for at least an hour.

Using fine mesh strainer, carefully pour soaking water.

Cook foxtail millet
Cook foxtail millet  Image Source

3. Boil the millet

In a thick bottomed pan with a lid, place washed and soaked millet with 2.5 cups of water and a quarter teaspoon of salt (adjusted for taste).

Cook foxtail millet
Cook foxtail millet  Image Source

Boil water on high heat.

Set the heat to low and simmer.

During the first 5-6 minutes of low-heat simmering, alternate between keeping the pan covered and open – cover the lid until the boiling millet water bubbles arise and there is a danger of exiting the pan. .

When this happens, close the lid and allow the bubbling water to drain.

Cook foxtail millet
Cook foxtail millet  Image Source

Add some ghee to the cooking millet and give the pan a gentle whirlpool. Cover and cook on low heat until all the water evaporates and the millet is done.

The total cooking time is ~ 15 minutes.

You will know that your millet is cooked through when the seeds soften and swell up (1 cup of dry foxtail millet would give> 3 cups of cooked foxtail millet) and the closed pan emits gentle rustling-crackling sounds (this indicates that the water has dried up).

4. Stand and fluff

Allow the boiled millet to rest for 7-8 minutes with the lid on the pan.

Open the pan and fluff the millet with a spoon or fork. Do not use heavy hands while doing this – we want the garland of millet to maintain shape.

Cook foxtail millet Boiled, To Be Fluffed
Cook foxtail millet  Image Source

Cover the pan again and let it rest for another 5 minutes.

The fox millet is ready for service. If you like, add some extra ghee over the cooked millet.

Serve millet with chutney, curry , dal, and pickle.

Or set aside boiled millet for stir-fry with vegetables.

Cook foxtail millet
Cook foxtail millet  Image Source


What is foxtail millet ?

foxtail millet hindi – Kangani

Where is Foxtel millet in India?

farming. In India, foxtail millet is still an important crop in its arid and semi-arid regions. In South India, it has been a staple diet among the people for a long time since the Sangam period.

The most popular Indian millet is Pearl millet which is called Bajra in Hindi and the second most widely grown millet in India is Foxtel millet in hindi, called Kangni or Kakum in Hindi. Other popular millets are Sorghum, called Jowar and Finger millet which is called Ragi or Nachni in Hindi.

Cook foxtail millet – It is an ongoing vocabulary of gluten-rich and gluten-free, in English and Hindi. The main source of carbohydrate is in every dish. Today, the most commonly used grains are wheat and rice in various forms. In North Indian cuisine, Indian breads are staples with wheat, while in South India rice is staple cereal with curries and other dishes. Rice and wheat are also popular in other dishes. For example, rice is a major benefit in Southeast Asian cuisine, catechu made with wheat is a staple in North African cuisine, with lots of pasta and pizza with wheat or rice in Italy and many European countries and continental rotis. Is made with Bread is usually made from wheat flour.

Cook foxtail millet
Cook foxtail millet Image Source


Wheat and rice may be among the most popular cereals, but millet (in millet), foxtail millet (cornice), sorghum (jowar), finger millet (ragi, etc.), are among the grains available today. .

Whole millet and millet flour are naturally gluten-free and are a good substitute for rice and wheat in most dishes. With increasing gluten sensitivity, there is increasing awareness of different types of millet as a healthier option.

Since millet is known by their local names in most regions, I wanted to make a list of different types of millet, at least in Hindi and English for reference. The most popular Indian millet is Pearl millet which is called millet in Hindi and the second most widely grown millet in India is Foxtail millet, which is called Kangni or Kakum in Hindi. Other popular millets are Sorghum, called Jowar and Finger millet which is called Ragi or Nachni in Hindi.

With a few variations, millet can easily replace wheat and rice in most dishes such as stir-fry, flatbread, pudding, pancakes, and even cookies! If you have a millet that you are thinking how to use or if you have a favorite millet recipe, just send me an email and I would love to connect with healthy millet recipes.

Hope you find this list helpful. This is a continuous list and I will be grateful for suggestions for changes and additions to this list! Also, if you are looking at a particular recipe and filling an unfamiliar masala, check out the list of masala names in Hindi and English!

What is foxtail millet?

Foxtail millet is a small seed (~ 1 mm in diameter), whose color is light yellow. From afar, a bowl for yellow mustard seeds may be near the fox tail.

Foxtail millet cooks quickly and is easily digested. It is usually eaten as a rice substitute.

Cook foxtail millet
Cook foxtail millet




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Low Calorie Oats Idli By Expert 361

Low Calorie Oats Idli Recipe

Recipe by:                     Home App
Recipe:                          2
Preparation Time:         15 minutes
Cook Time:                   25 minutes
Total Cook Time:          40 minutes
Difficulty Level:             Medium

Low Calorie Oats Idli
Image Credit NDTV FOOD

About Low Calorie Oats Idli Recipe:

Low Calorie and Healthy Idli is made with oats and grated carrots. Ideal for those who are calorie conscious. Oats rich in minerals, vitamins and protein give this dish a high nutritional value without compromising its delicious taste. This low calorie oats idli recipe, easy to make and instant, is ideal for a good breakfast or brunch at home.

Low calorie oats idli content

  • 2 cups oats
  • 1/2 liter curd (slightly sour)
  • 1 tbsp mustard seeds
  • 1 tbsp urad dal
  • 1/2 tablespoon Chana Dal
  • 1/2 tbsp oil
  • 2 tsp green chillies, finely chopped
  • 1 cup Carrot, grated
  • 2 tbsp coriander, finely chopped
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons salt
  • A pinch of salt

Anti-aging Foods after 40 Every One’s Need

How to make low calorie oats idli

1. On a grater, fry the oats till they turn light brown and then grind the oats in a grinder.
2. Put oil, mustard seeds, urad dal, chana dal in a pan and let the mustard splutter and let the dal turn golden.
3. For this, add chopped chillies, coriander and grated carrots.
4. Add turmeric powder and fry for a minute.
5. Add this seasoning to a mixture of powdered oats and add curd to it to make a batter like the consistency of idli batter.
6. You can add as much yogurt as possible for consistency, but do not add water to the batter.

7. Grease the idli steamer plates with oil and pour the solution into each area of ​​the steamer.
8. Keep the idli for 15 minutes.
9. Note: To know if the idli is cooked or not, wipe the idli with a knife and check if the batter is sticking with the knife.
10. Remove idli and serve it with onion chutney.

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Lentil and Charred Broccoli Chaat expert Recipe 360

Lentil and Charred Broccoli Chaat Recipe

  • Chef:                      Home App Food
  • Recipe Servings:   4
  • Cook Time:           
  • Total Cook Time:   
  • Difficulty Level:       Easy
Lentil and Charred Broccoli Chaat
Image Credit NDTV FOOD

Lentil and Charred Broccoli Chaat Recipe:

Roasted / Charged Broccoli is sprinkled with lentils, beans, potatoes and fenugreek sprouts, with a delicious mix of dressing.

Ingredients Of Lentil And Charred Broccoli Chaat

  • 1 Cup masoor dal (cooked)
  • 30-40 Gram black beans (cooked)
  • 8 broccoli florets
  • Few drops Tabasco sauce
  • 1/2 a sweet lime/mosambi cut into segments
  • 100 Gram papaya (diced)
  • 2-3 potatoes (cooked)
  • 1 Cup methi sprouts

Masala Corn Recipe


  • For the Chaat Dressing:
  • 1/2 tsp chaat masala
  • 1/2 tsp amchur (raw mango) powder
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 20 Ml honey
  • 30-35 Gram onions, chopped

How to Make Lentil and Charred Broccoli Chaat

1. Cut and trim broccoli florets.
2.Season with salt, pepper and olive oil and put on a grill until.
3. Usually you can fry in the oven for 15 minutes or so.
4. Mix all the dressing ingredients together to mix well.
5. Add all the ingredients for licking in a bowl.
6. Pour into dressing and toss together.
7. Serve some fenugreek sprouts and spicy

Key Ingredients: masoor dal (cooked), black beans (cooked), broccoli florets, Tabasco sauce, a sweet lime/mosambi cut into segments, papaya (diced), potatoes (cooked), methi sprouts, chaat masala, amchur (raw mango) powder, olive oil, balsamic vinegar, honey.


See Also:

Veg Manchurian
Dal Tadka Restaurant Style
Tomato Rice 10 min
Bread Pizza Recipe on Tawa Pan in 15 minute
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Bread Pizza Recipe on Tawa Pan in 15 minute

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Recipe bran whole wheat muffins

Bran Whole Wheat Muffins Recipe


Bran Whole Wheat Muffins
Image Credit NDTV FOOD
  • Chef:                                     Home App Food
  • Recipe Servings:                   4
  • Prep Time:                             
  • Cook Time:                             
  • Total Cook Time:                     
  • Difficulty Level:                         Medium

Ingredients Of Bran Whole Wheat Muffins

  • For the Muffins:
  • 1 1/2 cups wheat bran cereal
  • 1 cup non fat milk
  • 1/2 cup apple sauce
  • 1 egg
  • 2/3 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour ( maida)
  • 1/2 cup whole wheat flour (atta)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • A few sprinkles of dark chocolate chips or raisins per muffin.
  • For one cup Apple Sauce:
  • 4 apples – deskinned and cut
  • Juice of 2 lemons
  • 1 tsp brown sugar
  • Pinch of Cinnamon

Tomato Rice 10 min

How to make Bran Whole Wheat Muffins

For Muffins:

1. Turn the oven to 375 degrees F (190 degrees C).
2. Use oil muffin cups or paper muffin liners.
3. Cook apple sauce by mixing it with lime juice, brown sugar and cinnamon. it can be stored in an airtight box for up to a week.
4. Mix wheat bran and milk together, and let stand for 10 minutes.
5. In a large bowl, mix apples, eggs, brown sugar and vanilla together. Beat in the bran mixture. Mix all purpose flour, whole wheat flour, baking soda, baking powder and salt together. Stir in the bran mixture until just mixed. Add chocolate chips.
6. Pour into the muffin cup.
7. Preheat oven for 15 to 20 minutes or until the edges are brown and set on top.
For Apple Sauce:
1. Put apples and water in a saucepan. Cover and bring to a boil.
2.Boil on low heat, stirring occasionally, 20 minutes. Stir in sugar and cook until dissolved. Add cinnamon.
3. Store in a jar and refrigerate.
5. You can substitute apple sauce for butter in many baking dishes.


Main Ingredients of Bran Whole Wheat Muffins: For Muffins:, 1 1/2 cups wheat bran cereal, 1 cup non-fat milk, 1/2 cup apple sauce, 1 egg, 2/3 cup brown sugar, 1/2 tsp vanilla extract, 1 / 2 cups all-purpose flour (maida), 1/2 cup whole wheat flour (atta), 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, some sprinkles of dark chocolate chips or raisins for muffins . One cup apple sauce: 4 apples – sour cream and chopped, 2 lemon juice, 1 teaspoon brown sugar, cinnamon.


See also:

Dal Tadka Restaurant Style
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Dal Tadka Restaurant Style

About Dal Tadka Restaurant Style

Dal Tadka Restaurant Style is one of the most popular dal dishes served in Indian restaurants. Basically, dal tadka is cooked dal which is poured in oil or ghee with fried spices and herbs.

I must admit that I just like Dal Tadka Restaurant Style which is served in restaurants while we hardly eat.

So I try to recreate the magic of the restaurant in most meals made at my home. The restaurant-style taste here comes from smoking lentils using red-hot charcoal.

Trust me, this simple method of smoking makes lentils so tasty and delicious. In Hindi language we also call this smoking

Technique as Dhungar.

This Dal Tadka Restaurant Style recipe is more than the North Indian style recipe.

What does dal tadka mean?

Dal is the Hindi word for dal.
Tadka or chunk is the Hindi word for tempering and is a commonly employed cooking technique in Indian cuisine.
The tempering method consists of spices and herbs fried in oil. The fries of spices and herbs release their essential oils, aroma and taste in hot oil. A mixture of fried spices, herbs, oil is added to the prepared lentils or cooked rice or boiled vegetables and it greatly changes the taste, aroma and taste of the dish. Tadka food is a part of Indian cooking and we use this method when making dal, vegetable dishes or chutney.

Pulses gone

Tuvar Dal – Generally Dal is made with Tadka Tuvar Dal or Arhar Dal which is also known as split pigeon pea lentil. In this post, I have shared a recipe of Dal made with Tuvar Dal.
Moong Dal – Even moong dal can be used to make recipes. Many times I make this recipe with both Tuvar Dal and Moong Dal. This recipe can also be made with a mixture of lentil lentils (red lentils) and pigeon pea lentils. If you want to use moong dal then you can refer this post

Best Dal Tadka Restaurant Style Tips

Preparation: Firstly, cook the lentils and then temper them just before serving. You can also cook lentils first and keep them in the fridge. Before heating the lentils and then temper it. serve immediately. However, for the best taste, always make the lentils fresh. It not only tastes good, but is also a healthy option.
Type of dal: You can make it with any yellow dal (split dal). I sometimes make it with Tuvar Dal (Split Pigeon Pea Dal) and Masoor Dal (Split Pink Dal) and sometimes only with Tuvar Dal.
Tomatoes: I have added tomatoes to dal tempering and it gives a nice touch to dal. If you do not have tomatoes, then add 1 teaspoon of lemon juice from the do when the lentils are cooked.
Tadka: You can apply Tadka to spices or herbs in ghee or oil. I have used sunflower oil in the recipe but ghee (clarified butter) also gives a good taste.
Dhungar Method: In the step by step photos below, I have depicted the charcoal smoking method as it gives the lentils a really nice smoky taste. If you do not keep charcoal then you can easily skip this method.
Consistency: The consistency of dal tadka is neither thick nor thin but medium. But if you want, you can choose the consistency of a slightly thick or thin lentil.
Soaking lentils: You can soak lentils for 30 to 40 minutes before cooking them. This helps in fast cooking of lentils and a recommended step.

The tempering brings a lot of flavor and aroma to the dal and in this way Dal Tadka Restaurant Style is beautifully paired with steamed rice or cumin rice (cumin flavored tart).

Dal Tadka Restaurant Style can be served with roti and chapati and boiled basmati rice or cumin rice. Many times I taste dal tadka with a smokey burnt aroma of blazing charcoal.

How to make Dal Tadka Restaurant Style

1. Rinse the lentils and add them to the pressure cooker. The picture below only shows Tuvar (arhar dal or split pigeon pea dal). You can also cook lentils in a pot. Soak the lentils for an hour or two before cooking them in a pot. Cooking the lentils in a pot will take longer to cook in the pressure cooker. The recipe for lentils in the pot is mentioned in the notes section of the recipe card below.

Dal Tadka Restaurant Style
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2. In the lentils, add chopped onions, tomatoes, green chillies, ginger

Dal Tadka Restaurant Style
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3. Add 2.5 cups of water. If cooking in a vessel, about 4 to 4.5 cups of water can be added

4. Add turmeric powder and asafoetida (asafoetida).

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5. Stir well.

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6. Cook the lentils for about 7 to 8 whistles or more until they become soft and creamy. Mash the lentils with a wire whisk or spoon and keep aside. If the lentils are thick then add some water. Approximately thickness cup to 1 cup water (depending on the thickness of the lentils) to achieve moderate consistency. Boil the lentils for 3 to 4 minutes. The consistency of lentils in the picture below.

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7. After reaching the desired consistency, add low-fat cream (optional), garam masala powder, chopped coriander and salt. Turn off the heat

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8. Mix well so that everything is evenly combined. Check the salt before applying tempering. If less add salt.

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9. Final consistency of lentils.


10. Put oil or ghee or butter in a small pan. Add cumin seeds first and grind them coarsely. Cumin seeds should be fried and not raw, but do not burn them.

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11. Now add red chili, asafoetida and chopped garlic. Allow garlic to turn brown and red chili color.

dal tadka restaurant style
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12. Finally add kasoori methi and red chili powder. Stir and turn off the stove. Fry the tempering material on low heat, so that you do not burn them.

Dal Tadka Recipe 15 min

dal tadka restaurant style
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13. Add whole tempering to the lentils with oil / ghee.

dal tadka restaurant style
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14. You can mix dal with tempering or add Dal Tadka Restaurant Style recipe with tempering over it. Garnish with coriander leaves. Serve it with boiled basmati rice, cumin rice or with roti or paratha or chapati or naan.

dal tadka restaurant style recipe
Image Source

Lentils are a staple in Indian cuisine. There are many varieties of lentil dishes in India. Each region, each state has its own delicious cuisine Dal Tadka Restaurant Style.

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Tomato Rice 10 min

Tomato Rice

Tomato Rice | Quick & Easy – Dhaba Style !

How to make Tomato Rice – Tomato rice is a very easy and tasty recipe. Prepared by cooking rice in a tomato spice.
Serve with Dhaba Style Raita !!


 PREP              TIME10 minutes
 COOK             TIME15 minutes
 TOTAL             TIME25 minutes
 SERVINGS      4

Material of Tomato Rice

  • Oil – 4 tbsp
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Cinnamon – 2 inch
  • Cloves – 4
  • Onion – 1 cup finely chopped
  • Ginger garlic paste – 3 tablespoons
  • Tomatoes – 2 cups chopped
  • Green chili – 2
  • Chopped coriander – 1/2 cup
  • Curry leaves – 20
  • Turmeric Powder – 1/2 teaspoon
  • Red chili powder – 1 teaspoon
  • Kashmiri Red Chilli Powder – 1Tsp
  • Black pepper powder – 1 teaspoon
  • Coriander Powder – 1 teaspoon
  • Cumin powder – 2 teaspoons
  • Soaked rice – 2 cups
  • Water (3 cups
  • Salt – 2.5 tsp

Dal Tadka Recipe 15 min

Instruction Tomato Rice Recipe

  • Heat the oil in a pressure cooker on low heat
  • Add mustard
  • Mustard seeds start melting, add fenugreek seeds and fry for a few seconds
  • Add onion and sauce for a few minutes.
  • Mix cinnamon and cloves, mix with onion and shake until onion becomes translucent.
  • Add ginger and garlic paste, green chillies and curry leaves. Saute till the raw aroma disappears.
  • Add coriander leaves and ginger fora in minutes.
  • Finally add tomatoes and mix well.
  • Add turmeric powder, red chilli powder, Kashmiri red chilli powder, black pepper powder coriander powder, cumin powder and mix well.
  • Cook until tomatoes are soft and leave oil.
  • Add soaked rice and mix.
  • Add water and salt.
  • Let the pressure cook and pressure cooker depress by themselves for 1 whistle.
  • Fluff and rice mixture.
Tomato Rice
Image Credit