My Kitchen : HARA DHANIA (CORIANDER) KI CHUTNEY (8th Serv)

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Friends,

I am presenting herewith the 2nd recipe in the category of CHUTNEY. I think all of you would like it!!

Things required: (for 1/2 Cup Chutney)

1. A bunch of Fresh Coriander (Dhania) Leaves (Medium)
2. 1/2 Lime
3. 1 Green Chili
4. 1 tsp Cummin Powder
5. 1/2 tsp Black Pepper Powder
6. 1-2 Garlic Clove
7. 1/4 tsp Salt

How to do it? (Preparation):

Wash the coriander leaves thoroughly, discarding roots and coarse lower stems and any wilted or discolored leaves. Wash the green chili and chop it up roughly. Chop the garlic roughly. Wash the lime and clinch out the juice, about 1 tsp.

Method:

Put all elements together in the electric blender and give them a rapid rotating till thoroughly blended. Chill and serve it. Taste it...n... comment it!!

Special Tips: "HARA DHANIA (CORIANDER) KI CHUTNEY" to prepare delicious recipe

1. To make a delicious coriander chutney, use fresh and vibrant coriander leaves for the best flavor and color.

2. Add a hint of roasted cumin powder to your coriander chutney for a delightful earthy aroma and depth of flavor.

3. Achieve the perfect balance of tanginess and heat by adjusting the quantity of lemon juice and green chilies to suit your taste preferences in your coriander chutney.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)

MyKitchen : DAHI & PUDINA KI CHUTNEY (7th Serv)

Source Image: http://images.google.co.in

Friends,

Not working on blogger for so many days due to routine work...

Now, presenting herewith, PUDINA CHUTNEY which increases your taste at DINNER...

Things Required: (for 1 Cup Chutney)

1. A Small bunch fresh mint leaves
2. 1/4 tsp Red Chili Powder
3. 1/2 tsp Sugar
4. 1/4 tsp Salt
5. 1/2 Cup Creamy Curd
6. 1/2 tsp Cumin Powder

How to do it? (Preparation):

Wash the mint thoroughly, discarding any drooped or discolored leaves, clean the leaves off the roots.

Method:

Put all the elements in electric blender and give them a rapid rotating till throughly blended. Tingle before serving.

Now, Pudina Chutney is ready to serve...taste it...comment it!!!

Top 3 Questions and Answers on "Special Tips to prepare Dahi and Pudina Chutney"

1. Question: What is the key to achieving the perfect texture for Dahi Chutney?

Answer: The key to achieving the perfect texture for Dahi Chutney is to use well-drained yogurt and blend it until it's smooth and creamy.

2. Question: How can you enhance the flavor of Pudina Chutney?

Answer: To enhance the flavor of Pudina Chutney, add a pinch of roasted cumin powder and a dash of lemon juice for a delightful tangy twist.

3. Question: What is a handy tip for preserving the freshness of these chutneys?

Answer: To keep Dahi and Pudina Chutney fresh, store them in airtight containers in the refrigerator, and they will stay good for up to a week.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)

My Kitchen : SPINACH (PALAK) and SAAG (6th Serv)

Source Image: http://images.google.co.in

Dear Friends,

Yesterday, I have prepared spinach (PALAK & SAAG) !!!

Experiment (as a routine) done on my hubby...he could not told anything about it.... after he had finished his dinner.... he just replied "A-ONE"

....feels pleasure and good...coz I am struggling from 1hr to prepare this one.

Yes, preparations are....not so easy.....but HAPPY END always GOOD and PLEASANT !!!
Once your relatives (particularly your hubby) give good comments....you got VICTORY (feelings & inspirations)....which has no limit at all...

So, prepare it.....taste it....and of course....give your opinions.....

Things required: (for 3-4 persons)

1. Spinach (PALAK) - 1 Kg
2. Coriander Leaves - 250 gms
3. Creamy Curd - 1/2 CUP
4. Coriander Powder - 1/2 tsp
5. Salt - 1/2 tsp
6. Oil - 2 tbsp
7. Red Chillies (Dried) - 2 to 3
8. Cummin Seeds - 1 tsp
9. Mustard Seeds - 1 tsp

How to do? (Preparation):

First wash spinach (palak) nicely and drain it. Cut spinach and coriander leaves into pieces. Take creamy curd and move it rhythmically till it comes smooth and combined into one.

Method:

Put the coriander leaves and spinach (palak) together into a bigger pan or kadhai, without using any sort of oil. Arrange it on a low heat, so as they will gradually start to lose strength and discharge their moisture. Move it very slightly, and cook it till the leaves are sensitive.

Mix it in the coriander powder and salt, and move it very slightly over high heat till it reaches nearly dry stage. Put it into the creamy curd which had already done in preparation.

Take another pan, heat the oil (burning it if using mustard oil). Put red chillies and cook it on high heat till they are getting plump and in black colored. Get down the heat, and add the cummin and mustard seeds. Cover it till the spitting out (TADKA NOISE). Put all the contents of the pan into the spinach (palak), and move it slightly till it get well mixed.

Taste it....!!!

Wait for your hubby's comments....(no doubt it would be "A ONE" !!!)

Top 3 Questions and Answers on "Spinach (Palak) and Saag Recipe"

1. How do I make a delicious spinach (palak) and saag recipe?

Answer: To make a delicious spinach (palak) and saag recipe, start by blanching the spinach leaves, then blend them with cooked mustard greens (sarson) and spices to create a flavorful saag.

2. What are some variations of spinach (palak) and saag recipes?

Answer: Some popular variations of spinach (palak) and saag recipes include adding paneer (cottage cheese) for palak paneer or using different combinations of greens like fenugreek leaves (methi) and radish greens (mooli ke patte) for a unique twist.

3. Can I make a vegan version of spinach (palak) and saag?

Answer: Yes, you can make a vegan version of spinach (palak) and saag by substituting dairy products with plant-based alternatives like tofu or cashew cream and using oil instead of ghee for a dairy-free and vegan-friendly dish.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)

My Kitchen : CARROT SALAD (5th Serv)

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Dear Friends,

It's my 5th serving to all of you...!!! .... Take a test with DINNER......!!!

Normally we have taken all SALAD recepies at DINNER time. Can you think...How our Home Dinner party graceful and tasteful....

Take a chance of it!!!!

Things required: (for 4-5 persons)

1. Carrots medium sized - 3 to 4
2. Mustard Seeds - 1 tsp
3. Lime - 1/2
4. Salt - 1/2 tsp
5. Bland Oil - 1 tbsp

How to do it? (Preparation):

First wash the Carrots nicely and scratch it. Grate coarsely and pass in a bowl with salt. Clinch out the juice from the lime, only 1-2 tsp.

Method:

First heat the oil in a small kadhai or in frying pan (non-stick utensils preferred, if used) add the mustard seeds in kadhai or in frying pan and cover it fully till the spitting out subsides. Pour all scraped out carrots in kadhai or frying pan.

Now, just I put some additions for making RAITA:

shaking up with 1 cup creamy curd, beaten it till smooth (gravy), into the salted carrot. Again, repeat above Method (i.e. "Heat the oil in a small kadhai or in frying pan, add the mustard seeds in kadhai or in frying pan and cover it fully till the spitting out subsides" only) with mustard seeds (which is called BAGHAR) as above and omit the lime juice.

Top 3 Questions and Answers on "Carrot Salad"

1. How can you make a delicious carrot salad?

Answer: You can make a delicious carrot salad by julienning fresh carrots, mixing them with a tangy vinaigrette, and adding your favorite toppings like raisins and chopped nuts.

2. What are the health benefits of eating carrot salad?

Answer: Eating carrot salad can provide numerous health benefits, including improved vision due to its high beta-carotene content, enhanced skin health, and a boost in immune function thanks to its rich vitamin C content.

3. Are there any creative variations of carrot salad to try?

Answer: Yes, you can experiment with variations of carrot salad, such as adding ingredients like grated apples and yogurt for a sweet twist, or incorporating spices like cumin and coriander for a savory and exotic flavor profile.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)

My Kitchen : GOBHI (CABBAGE) & KAJU VEG (4th Serv)

Image Source: http://images.google.co.in

Dear Friends....it's my 4th Serv for all of you !!!...take a test of it !!!

Things required: (for 3-4 persons)

1. Cabbage Half (around 500 gms)
2. Green Chillies - 2
3. Oil - 1 tbsp
4. Mustard Seeds - 1/2 tsp
5. Sprig Curry Leaves
6. Cashew Nuts (Broken) 1/2 Cup
7. Coconut Powder - 2 tsp
8. Urad Dal - 1 tsp
9. Salt - 1 tsp

How to do? (Preparation):

Remove the outer part of cabbage and cut it into small pieces. Cut the onion into small pieces. Wash the green chillies and finely cut it. Take washed curry leaves and clean them off the base.

Method:

Take the Kadhai on the gas, heat the oil in a kadhai, make burning it if mustard oil is used. Get down the heat, put it in the mustard seeds and cover it till the spitting out. Mix it in the urad dal and fry for a minute or up to the reddish colour occurred. Add it the onion, green chillies and cashew nuts. Again cover and cook it for 5 minutes till the onion gets soft and semitransparent. Add the curry leaves and fry it for a 10-20 seconds more.

Mix the cabbage, coconut powder, if you are going to use it, and salt, and put away together till the cabbage begins to sweat. Cover, and cook it on low heat for not more than 3 minutes.

Top 3 Questions and Answers on "Cobhi (Cabbage) and Kaju Veg Recipe"

1. Question: How do you prepare a delicious Gobhi (Cabbage) and Kaju (Cashew) Veg Recipe?

Answer: To make this delightful dish, sauté thinly sliced cabbage and roasted cashews with a blend of aromatic spices, creating a savory and crunchy delight.

2. Question: What are some key tips for enhancing the flavor of Gobhi (Cabbage) and Kaju (Cashew) Veg Recipe?

Answer: To elevate the taste, ensure you use fresh cabbage, toast the cashews until golden, and balance the spices with a touch of sweetness from jaggery or honey.

3. Question: Can I make Gobhi (Cabbage) and Kaju (Cashew) Veg Recipe ahead of time for meal prep?

Answer: Yes, you can prepare the cabbage and cashew mixture in advance and store it in an airtight container; simply reheat and garnish with fresh herbs before serving for a quick and convenient meal.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)

My Kitchen : VEG KARELA (3rd Serv)

Image source: http://images.google.co.in

Dear Friends....

Serving SWEET (???) KARELA for all of you!!!

Diabetic people must test it (before cooking - they should test only Karela Juice or medium cooked Karela veg without MASALA)!!!...n... for others...it is to be proved a strength!!!

Things required: (for 2-3 persons)

1. Karela 1/2 Kg
2. 1/2 tsp + 1/2 tsp Salt
3. Large Onion - 1
4. Medium Tomato - 1
5. Oil - 2 tbsp
6. Cummin Seeds - 1 tsp
7. Coriander Powder - 1 tsp

How to do it? (Preparation):

First wash the Karela, cut it into round shapes and soak them with 1/2 tbsp salt. Rinse off the well and drain it. Do small cuts of onion. Wash and make small pieces of tomato (if using).

Method:

Heat the oil. Bring down the heat, put cummin seeds, as they (cummin seeds) reach to golden & fragrant add the onion. Move it very slightly over high heat till the onion is reach to golden colour.

Get down the heat, add Karela and move slightly to mix. Sprinkle a little amount of spice powder and mix it well. If you are using tomato, add it or if not 1/2 cup of water, move slightly again, cover and cook it till the Karela is crispy. Check for salt and add it if needed.

Top 3 Questions and Answer on "Veg Karela"

1. Question: What are the health benefits of consuming veg karela (bitter gourd)?

Answer: Veg karela is rich in vitamins and minerals, known for its potential to help regulate blood sugar levels, improve digestion, and boost immunity.

2. Question: How can I reduce the bitterness of veg karela when cooking it?

Answer: To reduce the bitterness of veg karela, you can soak it in salted water for a while before cooking, or try stuffing and shallow-frying it with spices to balance the flavor.

3. Question: What are some popular dishes made with veg karela?

Answer: Some popular dishes made with veg karela include Karela Sabzi (bitter gourd curry), Stuffed Karela, and Karela Chips, each offering a unique taste and preparation method.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)

My Kitchen : BAINGAN MASALA (2nd Serv)

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Dear Friends!!!It's my 2nd Serving to all of you !!! Have you test MASALEDAR BRINJAL / BAINGAN ever ? See the following preparation & method....try it at home and send your opinions ...

Things required: (for 3-4 persons)

1. 1/2 Kg Small BRINJALS
2. Fennel Powder 1 tsp
3. Cummin Powder 1/2 1tsp
4. Coriander Powder 1 tsp
5. Turmeric Powder 1/2 tsp
6. Garam Masala Powder 1/2 tsp
7. Aamchur 1/2 tsp
8. Salt 1 tsp
9. Oil 3 tbsp
   

How to do it ? (Preparation for MASALEDAR BAINGAN)

First wash the Brinjals and leaving on the steams. Make 2 slices from the base almost up to the bow, in the shape of a cross, being careful to keep the sections connected.

Method:

Mix the spice powder and salt in a small bowl. Wipe a little of this masala inside every brinjal. To do the same, hold the brinjal so as to separate the sections slightly. Using the handle of teaspoon, adumbrate the masala into the chaps between the sections so that all the inner surfaces are slandered with it.

Heat the oil in a large enough kadhai, burning it if using mustard oil. Add the brinjals and shake-fry on high heat for a couple of minutes. Get down the heat, cover and cook for 15-20 minutes, turning from time to time, till the brinjals are tender. You have to remove them 2-3 time from the kadhai, as they get ready.

Have a fun with BRINJALS !!! Send your opinions to boost my experiences....

Top 3 Questions and Answers on "Baingan Masala"

1. Question: How do you make a flavorful Baingan Masala?

Answer: To make a flavorful Baingan Masala, start by frying eggplant slices until they're golden brown, then sauté them with a blend of spices, tomatoes, and onions for a delicious and aromatic dish.

2. Question: What are some variations of Baingan Masala?

Answer: Baingan Masala can be prepared in various ways, with some popular variations including Baingan Bharta, stuffed Baingan Masala, and Baingan Curry, each offering a unique twist to this classic Indian dish.

3. Question: What are the key ingredients that give Baingan Masala its distinct flavor?

Answer: The distinct flavor of Baingan Masala comes from a combination of spices such as cumin, coriander, turmeric, and garam masala, along with garlic, ginger, and fresh cilantro, creating a rich and aromatic taste profile.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)

My Kitchen : Dum Aloo (1st Serv)

Image Source: http://images.google.co.in

Dear Friends,

It's my first article on this BLOGLAND. I would like to share my KITCHEN EXPERIENCE with all of you!!!

Life is meant for enjoyment!!! and prior to anything else.... Cooking is my hobby and happiness...and serving it to my hubby is my pleasure...here I am serving you my delicious recepies for you...Taste it!!!

Things Required: (for 3-4 persons)

1. 12 small potatoes (near about HALF Kg)
   
2. Curd ONE & HALF tbsp
3. Ginger-Garlic Paste 1 tsp
4. Turmeric Powder HALF tsp
5. Coriander Powder 1 tsp
6. Red Chili Powder HALF tsp
7. Black Paper Powder HALF tsp
8. Garam Masala Powder HALF tsp
9. Oil 2 tbsp
10. Cummin Seeds HALF tsp
11. Salt 1 tsp
    

How to prepare DUM ALOO

First wash and peel the potatoes. If you have large sized potatoes cut them into equal sized pieces.

Take CURD in a large bowl and beat it till smooth and blended, add spice powder and ginger-garlic paste. Blend it well. Prick up the potatoes with fork, and add them to the curd-spice mixture, spoon up the mixture over them so that the potatoes are well coated.

Method:

First Heat the oil in a pan, burning it if using mustard oil. Add the Cummins seeds and fry it for a while till it gets golden and fragrant.

Add the potatoes, and any extra curd mixture remaining in the bowl, cook it on high heat, stirring all the time till the masala dries and the oil separates.

Add HALF cup water and salt. Turn the heat to low, cover it tightly and cook till the potatoes are tender.

Top 3 Questions and Answers on the "Dum Aloo Recipe"

1. Question: What are the key ingredients for making Dum Aloo?

Answer: The key ingredients for making Dum Aloo include baby potatoes, yogurt, spices like cumin, coriander, and garam masala, as well as tomatoes and cream for a rich and flavorful gravy.

2. Question: How is Dum Aloo traditionally cooked?

Answer: Dum Aloo is traditionally cooked by parboiling baby potatoes, then frying them until they are golden brown before simmering them in a spicy yogurt and tomato-based gravy on low heat, allowing the flavors to meld together through the "dum" or slow-cooking process.

3. Question: What are some popular variations of Dum Aloo?

Answer: Popular variations of Dum Aloo include Kashmiri Dum Aloo, which features a vibrant red gravy with the addition of dry ginger and fennel seeds, and Punjabi Dum Aloo, known for its creamy and rich tomato-based gravy.

Test it-n-enjoy!!!

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