How To Make The Malai Kofta Recipe

Malai Kofta Recipe: Malai Kofta, as the name suggests, it would be a majestic dishes, which would be made with less spices and any royal festival or good spot.

Mali Kofta's curry is very thick and prepared with lots of cashew nuts. If there is a ban on your house, then do not forget to make Mali Kofta. It does not take much time to make it. So let's make Malai Kofta.

Ingredients For Making Malai Kofta Recipe:

For kofta

200 gms of paneer will be found in the Indian market if you are out of India

3 Tsp Cornflour

3 Number garlic

1/4 Tsp Baking Powder

1/4 Tsp salt

3 Tsp Raisins

2 cup oil depending on the depth of your frying utensil

2 Tbsp grinds it if the paneer is hard. Paneer found in India does not weaken. There is a bit of hard work in the US

For Gravy-

1 Tsp Khas Khas

3 Inch Ginger

1/4 Tsp Garam Masala

4 Number Big Cardamom

10 number almonds

2 Number Green Chillies

4 Number Onions Medium - 3 Inches

3 Number of tomatoes medium - 3 inches

1/2 cup clog

3/2 cup water

3 Number fast address

3/4 cup cream or cream that came out of the mud

3/4 Tsp Salt

50 gms of cashew nuts

6 Tbsp Oil

How To Make The Malai Kofta Recipe

Peel the potatoes after peeling and mash them and put salt in it according to your taste.

Now combine all the ingredients together for Kofta and make paste.

Now mix boiled slices and make small balls, put the prepared ingredients inside and close them.

Now prepare the finished balls until golden brown in hot oil and keep one edge.

Now grate the onion, ginger, garlic and poppy seeds and fry them in the frying pan, add 3 spoonfuls of oil or ghee till it becomes brown.

Now add tomato puree and spice powder, sugar, peanut and fry for a while.

Now the gravy will start to be slightly thicker. If gravy is thickened then put cream in it.

Add a little water and let the gravy boil and then put the koftas in it. Now your Malai Kofta is ready to feed the guests

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How to Make The Veg Momos Recipe

The recipe for Momos is from Tibet. The food is very tasty, so Momos is very much like in India, the use of oil in making momos is very rare, and this food is cooked steam. Therefore, Momo is a quick-digestible and nutritious food. Present Momos recipe for today.

Ingredients For Making Veg Momos recipe:

• 2 cups flour
• 2 tbsp oil (oil)
• 1 tbsp ginger garlic paste
• Water required to bathe
• Half teaspoon oil
• Half teaspoon salt
• 3 medium sized finely chopped onions
• Half cup finely chopped French beans (French beans)
• Half a teaspoon black pepper
• ½ teaspoon garam masala
• 200 gms cauliflower
• 1 cup chopped green onion
• ¼ cup chopped capsicum (capsicum)
• 1 teaspoon vinegar
• 1 teaspoon soya sauce
• According to salt taste (salt)

How to Make The Veg Momos Recipe

Remove the dough in a vessel and filter it. Now add water and soften it. Now cover the dough for 1 hour so that the dough should be set and set.

Now prepare stuff for stuffing.

Heat oil in Kdahi Add the ginger, garlic, onion and green pepper fry slightly bit. Now put all the chopped vegetables. This salt, cayenne pepper, black pepper, vinegar, soy sauce and mixed green coriander. Let it fry for 2 minutes while roasting.

Now make small dough of flour. Thin bell about the loai Fill the stuffing in the belly whole and turn it off, turning it around. Fill all the Momos with filling it.

You can cook it in a wax making pot of wax to cook Momos. If you do not have the pot if you take a Bgona (pot) take and burn a plate fitted above the seating area. Now put water in boiling water to boil. Now put a forged plate above it. Now keep Momos made over the plate. Now cover it with a plate above it. After 10-15 minutes see your Momos will be ready.

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How To Make The Rava Upma Recipe

Rava Upma Recipe is a famous, popular and popular breakfast dish from South India, which is a very nutritious and healthy recipe made from semolina. It is popular and popular in Rava Upma Maharashtra too. It is easy to make it easy to make this wage analogy. Umaama is made and eaten in many different ways in different states of India, Indians also make this easy Vegetable Upma as evening snack food.

Ingredients For Rava Upma Recipe:

• 1 Cup Roasted Suji/ Semolina
• 1/2 Cup Peanuts
• 2.5 Cups of Water
• 1 Onion, finely chopped
• 1-2 Green Chillies, finely chopped
• 1 Teaspoon Lemon Juice
• 1 Teaspoon Chana Dal (optional)
• 5-6 Curry Leaves
• 1 Teaspoon Urad Dal (optional)
• 1 Teaspoon Salt
• 1 Teaspoon Rai / Mustard Seeds

How to make the Rava Upma recipe:

Heat oil in a pan and add 1 teaspoon mustard to it. When the mustard seeds are cracking, add 1 teaspoon gram dal and urad dal.

After this, add 1/2 cup of groundnut oil and fry it. Chana dal and urad dal will also be frozen with peanuts. Then put 5-6 curry leaves in the embroidery.

Cut 1-2 green chilies finely and put them in oil. Along with this, 1 finely chopped onion roasted till it becomes light brown.

Put 2.5 teaspoons of salt and 1 tbsp lemon juice in the embroidery and boil it. After that slow down the flame and add roasted semolina. Mix this mixture thoroughly until the water is dry.

When the semolina has completely absorbed the water, stop the flame and let it cook for 5 minutes. Rava Upma is ready. Serve hot with hot or coconut chutney.

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How to make the Besan Ki Barfi recipe in 15 minutes

Every occasion, whether it is a marriage or a worship or a festival or a festival, all the celebrations are celebrated. No occasion can be accomplished without sweets.

There is a lot of diversity in Indian sweets just like Indian food. Where chhanna-based sweets are prevalent in eastern India, but lost in North India like Barfi, Laddoo, Kheer, Halwa etc. are very popular.

Let us read that the famous sweet of North India - the recipe of Besan Ki Barfi, which is very popular on every festival day by the children and children, it is not bad for 6 to 7 days, so you have special occasions. You can prepare it for a few days in advance.

Ingredients:

• Besan - 2 cups (250 gms)
• Sugar - Filled up to 1 cup top (250 grams)
• Country Ghee - 1 Cup (200gm)
• Milk - 2 tablespoons
• Cashews - 2 tablespoons
• Pistachios - 1 tablespoon
• Small cardamom - 4

How to make the Besan Ki Barfi recipe:

• Heat a ghee in a nanstick or pan.
• Keep the gram flour low in the filter, and turn off the gas when it is well-brown brown color.
• Now add a pan and heat it, add sugar to it and boil it to make its 2 teaspoon syrup
• When the syrup starts to thicken out, leave the spoon in a spoon and put it in a plate and if it is cool, make a wire between the thumb and finger, if the wire is made in the syrup then the syrup is ready.
• Now mix the flour with Besan and Khova Mila and stop the gas.
• Add coconut powder and cardamom also add finely chopped nuts.
• Take a plate and apply ghee and mix it with a gram flour and spread it.
• When the mixture is cooled and set, then cut it into the barfi shape.
• Delicious gram flour barfish is prepared in the airtight container, eat it yourself and also feed the guests.

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Hyderabadi Kheer Recipe

Hyderabadi Kheer Recipe is a very famous recipe from Hyderabad. Also known as the Mughlai Khan Pan This kheer is made with a gourd. Therefore, its test is also dazzling. Usually, Hyderabad is famous for a variety of dishes. Several types of sweets and non-veg tastes and choices are made in Hyderabad. One of them is Hyderabadi Kheer.

Normally when referring to Hyderabad, all the people mention Chicken Biryani, Mutton Biryani or Haleem, and I want to tell you that Hyderabad is also for many Sweets It is very popular such as double ka Mittha, cream bun, and Kheer are also very popular cities for sweets.

Ingredients:

• Milk - 2 liters
• Sugar - 400 grams
• Gourd - 1 medium sized (grated)
• Almond - 7-8
• Cashews - 8-12
• Chironji - 4 tbsp
• A little green

How to Cook Hyderabadi Kheer Recipe 

First, heat 2 liters of milk, remove cardamom seeds, you only use seeds, remove cardamom seeds of 10-12 cardamoms.

Now put the grated gourd in milk and cook it for 20 minutes, then add a little green color to it.

After 20 minutes the gourd has almost cooked, then put dry fruits in it and let it cook for 10-15 minutes again, now it has been stuck 80%, then add 400 grams of sugar in it.

Now let it cook for 10 minutes so that the sugar dissolves and it can be cooked well, then take the delicious Hyderabadi kheer ready, decorate it with dried fruits.

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Kadhai Paneer Recipe

Kadhai Paneer is a very popular dish for paneer, Indian and Punjabi food. Traditional Indian spices are fry in ghee and made with cheese, capsicum, tomatoes and onions. It is served with bread, naan, kolkata and parathas. Due to its wonderful taste, it is also used in the menu of important occasions such as wedding-wedding itself. Learn how to make Kadhai Paneer in a very easy manner with this recipe in minutes.

Ingredients:

• 150 Gram cottage cheese
• 3 capsicum
• 3 tomatoes
• 3 onions
• 1 tsp Sweet Tomato Chutney
• 2 episodes
• 3 long
• 1 green chilli
• 2 dry red chillies
• 2 "Inch Cinnamon
• 6 pieces of garlic
• 2 "Inch Ginger
• 1 teaspoon coriander leaves (for decoration)
• 2 teaspoons fresh cream
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 4 pinch hot masala
• 1/2 teaspoon salt
• 1 tsp Coriander Powder
• 1/3 teaspoon roasted cumin powder
• 4.5 teaspoon oil

How to make the Kadai Paneer recipe:

For Kadai Paneer, cut the cottage cheese into a cube. The cube should not be too large or too small. It would be best to cut a cube of cottage cheese according to a byte.

You can also chop capsicum for Kadai Paneer in square shape. Or cut it in a slightly longer shape like me.

It will be good to remove the peel before cutting the tomatoes. Many times people cut off the tomatoes peel without leaving it. It bites from time to peeling account. Since tomato gravy is to be made, cut it finely.

To make Kadai Paneer gravy, take a fine paste of garlic and ginger. If you already have a ginger-garlic paste then it is a good thing or else mix them both by grating.

This is the most important step to make Kadai Paneer. Because once the gravy becomes good then the Kadai Paneer will become good on its own.

To make the gravy, first pour oil in a pan and heat it. Tempering cumin seeds in hot oil.

Immediately after this, add grated garlic and ginger. Now roast the gas flame for about a minute. Take care not to burn garlic and ginger.

So we have put ginger, cumin and garlic. Now add finely chopped tomatoes. Sharpen the flame of gas. Fry till tomatoes and ginger for about two minutes.

Now add one spoon coriander powder, red chili powder and salt. And then fry it for a minute.

After roasting, cover for one minute. By covering the spices, their scent will be settled in the gravy.

Now remove the lid and fasten the flame of the gas. Run spices on high flame and add chopped capsicum.

After adding capsicum for one minute, add cheese to the gravy. Paneer and gravy also run well for about a minute. The gravy should look around the cheese.

Now the turn is to give a wonderful flavor to the Kadai Paneer. For this add one spoon of garam masala and Kasoori Methi in Kadai Paneer and add it. Cook it for about one minute and stop the gas.

Take your Kadai Paneer ready. Serve it by decorating green coriander leaves.

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Punjabi Chole Chana Masala Recipe

Punjabi Chole Chana Masala, a flavorful chana curry from Punjabi food is prominent in all Over the India. A spyce and enticing curry is set up from white chickpeas (kabuli chana), tomatoes, onion and essential Indian flavors and best delighted in with bhatura (southern style puffed Indian bread) as night nibble or supper. In this formula, channa are overflowed with tea powder to get obscure shading and fresh chhole masala powder is set up to get eatery style season. Figure out how to make this  Punjabi Chole Chana Masala at your home with this simple step-by-step recipe.

Ingredients:

• 1 small bay leaf
• 1 tbsp coriander seeds
• 1 tsp cumin/ jeera
• ½ tsp fennel seeds/ saunf
• 3 to 4 cloves / laung
• 1 small cinnamon / dalchini
• 1 small black cardamom
• few pepper corn
• other ingredients
• 1 cup kabuli chana/ chickpeas
• Pinch of soda
• 2 dark tea bag or 1 tsp tea powder(optional, to get dark chole)
• 1.5 tbsp oil or as needed
• 1 small piece of cinnamon (optional)
• 1 to 2 cloves (optional)
• 1 small bay leaf (optional)
• 1 green cardamon (optional
• 1 tsp ginger garlic paste or grated ginger
• 1 cup onions finely chopped or cup processed
• 1 cup chopped ripe tomatoes
• salt as needed
• turmeric a pinch optional
• generous pinch red chili powder (adjust just for the color)
• ¼ to ½ tsp amchur powder (adjust to suit your taste)
• ½ cup water (adjust as needed)

How to make the Punjabi Chole Chana Masala recipe

• Heat oil in a pan or kadhai. add ginger-garlic paste and saute till their raw aroma goes away

• then add chopped onions and saute till the onions turn translucent or light brown.

• add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala

• then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder & garam masala powder (optional).

• stir the dry masala and then add slit green chilies

• add the cooked chole. stir well.

• add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also add water instead.

• stir and cover the chana.

• simmer Chole masala on a low to medium flame. you can also cook without the lid

• the chole masala gravy will thicken and reduce. mash a few chana. this will help thicken the chana masala gravy.

• simmer till you get the consistency you prefer. the chana masala consistency is not thin, but medium consistency or dry.

• in case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. stir the gravy well.

• garnish chole masala with coriander leaves ginger julienne.

• serve the Punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes, and lime.

• this chole masala gravy also tastes good with steamed rice or jeera rice.

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