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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:

Matar Pulao Recipe
Tawa Pulao Recipe 230
Cook foxtail millet
Lentil and Charred Broccoli Chaat expert Recipe 360
11 Best Healthy Snacks Recipes
Recipe bran whole wheat muffins
Bread Pizza Recipe on Tawa Pan in 15 minute
Tomato Rice 10 min

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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

More rice recipes

Tawa Pulao Recipe 230
Cook foxtail millet
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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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Schezwan Fried Rice Recipe

Schezwan Fried Rice

Schezwan Fried Rice Recipe

Szechwan Fried Rice is a popular and spicy rice dish of Indo-Chinese cuisine. It enjoys its unique pungent and spicy flavor in addition to Shehzwan sauce.

Veg Schezwan Fried Rice is a rice mixture consisting of vegetables such as bell peppers, carrots, French beans and spring onion, which is tossed with soy sauce and Skeezwan aus and gives it a spicy and distinctly chic garlic flavor.

Schezwan Fried Rice is a quick and easy recipe, especially if you are using a store bought Schezwan Sauce. It is spicy and peppery and it is really tasty and also looks quite colorful due to the addition of lots of vegetables.

Schezwan Fried Rice
image by vegrecipesofindia

Origin of the dish

Indo-Chinese cuisine is considered a form of Chinese spice and cooking technique suited to Indian tastes. It is believed to have its origins in the small population of China that came to Kolkata nearly two centuries ago and created a unique combination of Indian and Chinese cuisine.

Veg Schezwan Fried Rice which may have started as a street food in Kolkata city is now available as street food in most of the countries of the country and has gained wide acceptance. It now forms a part of the menu in many small and large Indian restaurants and chains .

To suggest

Due to the inclusion of fresh vegetables, this dish has good nutritional value and is a complete meal in itself. But you can also serve this rice with Indo-Chinese side dishes like:


Recipe Info

Servings: 4

Category: Main Course

Cuisine: Indian

Total Time

Prep Time

Cook Time

Nutrition (per serving)

Calories: 300

Fat: 8g

Carbohydrates: 50g

Protein: 7g

Ingredients For Veg Schezwan Fried Rice Recipe

  • 1.5 Cups Basmati Rice
  • 1/4 Cup chopped Cabbage
  • 1/4 Cup chopped Carrots
  • 1/4 Cup chopped Green Beans
  • 1/2 Cup chopped Capsicum (Bell Pepper), green or colored
  • 3 Spring Onions
  • 3-4 Garlic Cloves
  • 2 Tablespoon Schezwan Sauce
  • 1 Teaspoon Soy Sauce
  • 1/2 Teaspoon Chilli Vinegar
  • 1/4 Teaspoon Black Pepper Powder, or as per taste
  • 1 Teaspoon Salt, or as per taste
  • 2 Tablespoon Oil

Step by step instructions for veg shejwan fried rice recipe

  • Heat 4.5 cups of water in a pot and add 1/2 teaspoon of oil to it.
  • Add washed rice to the pan and cook for 15 minutes on medium flame without a lid.
  • Do not cook the rice completely, it should be strong to cut. Then remove the water from the rice and allow them to cool.
  • Heat 2 tablespoons oil in a pan and add minced garlic. Fry for a few seconds.
  • Then add chopped spring onion white, cabbage, carrots, green beans and bell peppers.
  • Cook the vegetables on high heat for 2-3 minutes. Stir constantly to make sure they are evenly baked.
  • Add Szechwan sauce, soy sauce and vinegar to the vegetables and mix well.
  • Now pour the cooked rice into the pan and mix them with the vegetables and sauces.
  • Season the rice with salt and pepper.
  • Cook for 2 minutes, stirring occasionally. After 2 minute cooking shooking its ready to serve.
  • Veg shejwan fried rice is ready. Garnish with spring onion greens and serve them hot.

see also:

Veg Fried Rice Recipe
Aloo Poha Recipe
Masala Corn Recipe
Street Style Maggi Noodles Recipe

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Veg Fried Rice Recipe

veg fried rice

Veg Fried Rice Recipe

Veg Fried Rice is made with fried rice as well as finely chopped vegetables and sugar sauce. Fried rice is a definite feature in most Indo-Chinese cuisine.

It is not only very easy to make, but it is also loaded with many healthy vegetables. It is usually served with an Indo-Chinese side dish such as veg manchurian or gobi manchurian.

To make Veg Fried Rice at home, follow the detailed step by step step recipe below.

Recipe Info

Servings: 3

Category: Main Course

Cuisine: Indian

Total Time

Prep Time

Cook Time

Nutrition (per serving)

Calories: 146

Fat: 5g

Carbohydrates: 21g

Protein: 3g

Ingredients For Veg Fried Rice Recipe

  • 1 Cup Rice (Long Grained)
  • 1/2 Cup Spring Onion Whites, chopped
  • 1/4 Cup Carrots, finely chopped
  • 1/4 Cup Cabbage, shredded
  • 1/4 Cup Capsicum/ Bell Peppers (Green/ Red/ Yellow)
  • 1/4 Cup Matar/ Peas
  • 1/2 Tablespoon Garlic, minced (3-4 cloves)
  • 1/2 Tablespoon Ginger, minced
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Chilli Vinegar
  • 1/2 Teaspoon Black Pepper Powder
  • 1/2 Teaspoon Red Chilli Powder (optional)
  • 1 Teaspoon Salt, or to taste
  • 2 Tablespoons

Step by step instructions for veg fried rice recipe

  • Soak 1 cup of rice in water for 15-20 minutes.
  • Boil rice in about 2 cups of water with 1 tsp oil and 1 tsp salt. Cook in an open container without covering them. Rice should not be eaten much.
  • Once cooked, spread the rice out to separate the grains and allow them to cool. You can run them gently in cold water to stop the cooking shooking process.
  • Heat the oil in the pan and fry the minced garlic and ginger.
  • Add spring onions, carrots, cabbage, capsicum and peas and fry on high heat for 3-4 minutes. Stir and stir the vegetables continuously. Vegetables must be cooked, but still maintain their crispness,so start cooking shooking.
  • Mix soy sauce, vinegar with salt, pepper and red chili powder. Be careful when adding salt, as soy sauce contains salt.
  • Now add cooked rice and mix the rice well with the sauce and vegetables.
  • Vegetable fried rice is ready. Garnish it with some fresh coriander leaves and serve hot.
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Aloo Poha Recipe

Aloo Poha Recipe | Kanda Batata Poha | Potato Poha


Aloo Poha or Kanda Batata Poha is a tasty, simple and lightly spiced breakfast made with poha (flattened rice flakes) with onions (kanda) and aloo (batata).

Aloo Poha is extremely popular as a snack in the western Indian states of Maharashtra, Gujarat, the Malwa region of Madhya Pradesh, Chhattisgarh and parts of Rajasthan.

It can be made in many varieties and flavors like onion, potato, tomato, bread, peas, other vegetables etc.

Kanda Batta Poha is a variety of Poha due to its origin in Maharashtra and is made by mixing onions and potatoes in Poha. This delicious, healthy and light dish can be made very quickly. It is a good breakfast option if you have a busy schedule or are looking for less oily breakfast dishes.

Aloo Poha is an easily digested food and being rich in carbohydrates provides sufficient energy. Poha is also a good source of dietary iron. This dish is beneficial for pregnant women and children due to its iron content. Poha is also low in gluten.

To make Aloo Poha or Kanda Batata Poha at home, follow a detailed step by step recipe with the photos below.

Recipe Info

Servings: 4

Category: Snacks

Cuisine: Indian

Total Time

Prep Time

Cook Time

Nutrition (per serving)

Calories: 148

Fat: 6g

Carbohydrates: 24g

Protein: 3g

Ingredients For Aloo Poha or Kanda Batata Poha Recipe

  • 2 Cups Poha (Flattened Rice), thick variety
  • 1 Large Potato
  • 1 Large Onion
  • 2 Green Chilies
  • 4-5 Curry Leaves
  • 1/2 Cup Groundnuts
  • 1 Teaspoon Rai (Black Mustard Seeds)
  • 1/4 Teaspoon Haldi (Turmeric Powder)
  • 1/2 Teaspoon Red Chilli Powder
  • 1 Teaspoon Salt, or to taste
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Chaat Masala
  • 1 Teaspoon Lemon Juice
  • 1 Tablespoon Oil

Step instructions with photos for Aloo Poha or Kanda Batata Poha Recipe

  • Wash 2 cups of poha thoroughly. Then drain all the water and leave it to dry for 5-10 minutes.Kanda Batata Poha Recipe Step By Step Instructions 5
  • After 10 minutes, add 1/2 teaspoon red chili powder and 1 teaspoon salt.Kanda Batata Poha Recipe Step By Step Instructions 6
  • Lightly mix the spices with a fork or with your hand, separating them in the process as the poha sticks together. Do not use too much force otherwise the poha will become meaty.Aloo Poha
  • Fry peanuts in a pan. Be careful not to burn them. You can also fry peanuts in a microwave oven. Keep roasted peanuts aside.Kanda Batata Poha Recipe Step By Step Instructions 1
  • Heat oil in a pan and add dried potato cubes.Kanda Batata Poha Recipe Step By Step Instructions 2
  • Stir them until crisp and golden brown.Kanda Batata Poha Recipe Step By Step Instructions 3
  • Place the potatoes on an absorbent paper and keep them aside.Kanda Batata Poha Recipe Step By Step Instructions 4
  • Now heat a little more oil in the same pan. Add rye (mustard seeds) and wait until they start crackling.Poha Recipe Instructions
  • When the Rai/mustard seeds have stopped crackling, add Curry Leaves (Curry Leaves) & Green Chillies. Saute for 1/2 minute.Kanda Batata Poha Recipe Step By Step Instructions 9
  • When the rye / mustard seeds have stopped chopping, add curry leaves (curry leaves) and green chillies. Saute for 1/2 minute.Kanda Batata Poha Recipe Step By Step Instructions 10
  • Now add finely chopped onion and fry for 1 minute till the onion becomes soft and golden brown.Kanda Batata Poha Recipe Step By Step Instructions 11
  • Add sugar, turmeric (turmeric powder), chaat masala and salt.Kanda Batata Poha Recipe Step By Step Instructions 12
  • Then add fried pieces of potatoes and roasted peanuts.Kanda Batata Poha Recipe Step By Step Instructions 13
  • Now add the poha (mixed with spices) in the pan. Add light to coat the poha in the masala. Again, do not apply too much force while mixing.Kanda Batata Poha Recipe Step By Step Instructions 14
  • Steam the pohe for 2-3 minutes on low heat or low heat. After this remove from heat but do not open the lid for another 3-4 minutes.Kanda Batata Poha Recipe Step By Step Instructions 15
  • Kanda Batata Poha is ready. Serve it hot. You can also add some spicy salty mixture or bhujia sev for some extra crunch and flavor.Aloo Poha | Kanda Batata Poha Recipe Step By Step Instructions
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Masala Corn Recipe

bhel puri recipe/

Masala Corn Recipe | Spicy Buttered Sweet Corn

Masala Corn Snack is a healthy, quick and easy to prepare. It is made from boiled sweet corn kernels by mixing butter, lemon juice and some spices.

The snack is liked by children as well as elders and is also healthier and nutritious than fast food and cookies. If you want to reduce calories even more then you can reduce the amount of butter or not add at all.

Masala Corn is a very popular snack in India and is served in stalls around the streets and eateries in various parts of the country. This snack is also a good way to satisfy the craving of night-time meals.

Masala corn is usually prepared by removing kernels from fresh corn on the corn. However, this is a slightly more time-consuming process, so I have used frozen corn kernels in this recipe, which are available for sale at almost all grocery stores.

To make Masala Corn at home, follow the detailed step by step recipe with the pictures below.



Recipe Info

Servings: 2

Category: Snacks

Cuisine: Indian

Total Time

Prep Time

Cook Time

Nutrition (per serving)

Calories: 105

Fat: 5g

Carbohydrates: 16g

Protein: 3g

Ingredients For Masala Corn Recipe

  • 1 Cup Sweet Corn Kernels
  • 2 Teaspoon Butter
  • 1/4 Teaspoon Chaat Masala
  • 1/4 Teaspoon Red Chili Powder
  • 1/4 Tea Spoon Black Pepper Powder
  • 1/2 Teaspoon Salt or as per taste
  • 4-5 Sprigs of Coriander Leaves
  • 2 Teaspoon Lemon Juice

Step by step instructions with photos for the masala corn recipe

  • Grind the corn kernels in water. If you are using fresh corn on the cob, separate the kernels from the corn so that you get about 1 cup of kernels. Boil the corn kernels for 6-7 minutes or until softened. You can also microwave them for 2-3 minutes.Masala Corn Recipe Step By Step Instructions 3
  • Dry the corn water. Then melt some butter in a pan.Masala Corn Recipe Step By Step Instructions 4
  • Add boiled corn kernels to the pan and cook for 2-3 minutes until the butter melts.Masala Corn Recipe Step By Step Instructions 5
  • Transfer the corn to the butter in a butter bowl and add the red chili powder, black pepper powder, chaat masala and salt to the corn.Masala Corn Recipe Step By Step Instructions 6
  • Add some finely chopped coriander and sprinkle some lemon juice. Mix all ingredients well.Masala Corn Recipe Step By Step Instructions 7
  • Masala Corn is ready. Serve it when hot. You can also prepare this recipe in advance and heat it a little while serving.Masala Corn
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Bhel Puri Recipe | Mumbai Bhel Puri

bhel puri

Bhel Puri Recipe | Mumbai Bhel Puri


Bhel puri is a popular Indian salty snack made with puffed rice, with vegetables and tangy chutney.

It is a quick and easy snack to prepare at home and is also often served in paper cones at roadside stalls. Bhelpuri is also available in most Indian joints and is served as a tangy and crunchy snack for lime.

Bhel Puri has a strong connection with the city of Mumbai and is a major snack on Mumbai beaches such as Chowpatty and Juhu.

Commonly used material

  • Vegetables used to prepare bhel puri may vary in different regions, but it mostly consists of boiled potatoes, dried onions and tomatoes. Some people also like to add diced cucumber and sprouts.
  • Another essential ingredient of BHEL is sev, salted crunchy noodles made with gram flour. Sew is mixed in BHEL and is also used for garnishing.
  • Apart from this you can add various other ingredients like Roasted Peanuts, Papdi (thin crunchy wafers), Mixed Namkeen etc. in BHEL for more flavor and crispness.
  • The mixture is then marinated with salt, chilli and chaat masala.
  • The dish is prepared by mixing tamarind chutney and coriander chutney, which binds the ingredients together and gives a delicious and spicy taste to BHEL.

Quick change

If you don’t have home-made tamarind and green chutney and are craving for a delicious savory snack, you can try this quick bhel puri recipe, which is made with tomato ketchup and spicy mix namkeen.

serving suggestion
Serve BHEL immediately after preparation, otherwise it will be smoky. If preparing guests, prepare all dry ingredients and wet ingredients separately and then mix them before serving so that the bhel remains crispy.

To make bhel puri at home follow the detailed step by step recipe with the pictures below.


Recipe Info

Servings: 4

Category: Snacks

Cuisine: Indian

Total Time

Prep Time

Cook Time

Nutrition (per serving)

Calories: 131

Fat: 3g

Carbohydrates: 26g

Protein: 3g

Ingredients For Bhel Puri Recipe

  • 2 Cups Puffed Rice (Murmura/Mamra)
  • 5-6 Paapdi (Crunchy Salty Wafers)
  • 1 Tablespoon Roasted Peanuts
  • 1/2 Cup Sev (think crunchy noodles made from Gram Flour)
  • 1/2 Cup Onions
  • 1/2 Cup Boiled Potatoes
  • 1/2 Cup Tomato
  • 1 Green Chilli
  • 2 Tablespoons Fresh Coriander Leaves (Dhania)
  • 1/2 Tablespoon Lemon Juice
  • 2 Teaspoons Tamarind Chutney (Imli Chutney)
  • 2 Teaspoons Green Coriander Chutney
  • 1 Teaspoon Salt, or to taste
  • 1/2 Teaspoon Red Chilli Powder
  • 1 Teaspoon Chaat Masala

Step by step instructions with photos for bhel puri recipe

  • Take the puffed rice in a large bowl. Add salted papdi, roasted peanuts and 5-6 pieces of sev. You can also add mixed namkeen, boondi or roasted chana dal.bhel puri
  • Add boiled potato, diced tomatoes, finely diced onion and fresh cut pieces of green chilli into the bowl.Bhel Puri Recipe Step By Step Instructions 2
  • Add red chilli powder, chaat masala powder and salt to the bowl.Bhel Puri Recipe Step By Step Instructions 3
  • Mix tamarind chutney (tamarind chutney) and green coriander chutney with fresh lemon juice and mix everything well.Bhel Puri Recipe Step By Step Instructions 4
  • BHEL is all set. Garnish it with fresh and chopped coriander leaves (hara coriander) before serving.Bhel Puri Recipe Step By Step Instructions