Sprouted Moong Salad | How to make Sprouted Moong Salad

Ingredients of Sprouts Moong Salad:-

• 1 cup of sprouted moong dal
• 1 medium size onion, finely chopped
• 1 medium size tomato, finely chopped
• 1 green chilli - finely chopped (optional)
• 1 teaspoon chaat masala
• 1 teaspoon lemon juice or as required
• 1 tablespoon coriander leaves, finely chopped
• rock salt or black salt as required
• water for boiling

Instructions:-

Boiling Sprouts Moong:-

1. Firstly, rinse 1 cup of sprouts moong in water.
2. Then boil them till the sprouts are completely cooked.
3. You can even keep it half cooked if you want a crunchy taste.
4. Then strain the cooked sprouts.

Making Sprouts Moong Salad:-

1. Take 1 cup of steamed or boiled moong sprouts in a bowl.
2. Add finely chopped onion and tomato.
3. then add finely chopped green chili and chaat masala. Mix well.
4. finally, season with salt and pour 1 teaspoon lemon juice or as required. mix well making sure everything is well combined.
5. Garnish the salad with coriander leaves.
6. Serve sprouts salad immediately.

Sweet Corn Soup | How to make Sweet Corn Soup

Ingredients of Sweet Corn Soup:-

For Corn Paste:-

• ½ cup sweet corn
• ½ cup water

For Soup:-

• 3 tsp olive oil
• 1 tbsp ginger-garlic, finely chopped
• 1 green chili, finely chopped
• 4 tbsp spring onion, chopped
• ½ cup sweet corn
• ¼ cup potato, finely chopped
• ¼ cup carrot, finely chopped
• ¼ cup beans, finely chopped
• 3 cup water
• ¾ tsp salt
• 1 tsp black pepper or add as per taste
• 1 tsp vinegar
• 3/4 teaspoon soy sauce,
• 1 teaspoon sugar, or to taste

For Corn Flour Slurry:-

• 4 tsp cornstarch(corn flour)
• ½ cup water

Instructions:-

1. In a blender, add ½ cup sweet corn and ½ cup water.  Blend to a smooth paste and set it aside.
2. Heat a large pot on medium heat. Once its hot, add oil to it and then add the chopped ginger, garlic, and green chili.
3. Saute the garlic and ginger for 30 seconds and then add the onion, carrots, potato and green beans.
4. Also, add the remaining ½ cup of sweet corn along with the sweet corn paste that we had prepared earlier.
5. Cover the pot with a lid and let the veggies cook on medium heat for 6-8 minutes.
6. Then add 3 cups of water. 
7. Add black pepper and salt.
8. Also add the vinegar, soy sauce, and sugar and mix to combine.
9. Dissolve 4 teaspoons of cornstarch in ½ cup water. Mix well and then add to the pot.
10. Stir and let the soup come to a boil. Lower the heat and let it simmer for 2-3 more minutes.
11. You can garnish the soup with some chopped celery or spring onions greens and serve hot!

Bhindi Masala Recipe | How to make Bhindi Masala Recipe

Ingredients of Bhindi Masala:-

• 500 grams bhindi (ladyfinger), chopped into rounds
• 4 tablespoon oil, divided
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 medium onion, chopped
• 2 green chili, chopped, or more to taste
• 2 medium tomatoes, chopped
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• ½ teaspoon turmeric powder
• 1 teaspoon amchur powder (dry mango powder)
• ½ teaspoon red chili powder, or add to taste
• 1 teaspoon salt, or add to taste
• 1 tbsp coriander leaves, chopped (optional)

How to make Bhindi Masala Recipe:-

1. Wash the bhindi and wipe each one nicely.
2. Remove the base and stalk while chopping the bhindi. Cut into small pieces.
3. Heat 2 tbsp oil in a Kadai (wok) or pan.
4. Add the bhindi and fry for 8-10 minutes until slightly crisp.
5. Remove the bhindi in a plate.
6. Add the 2 tbsp oil in the same pan.
7. Add cumin seeds and let them crackle for a few seconds.
8. Add onions and fry till they become translucent.
9. Then add the ginger-garlic paste and green chili and cook for 1 more minute.
10. Add chopped tomatoes and saute till the tomatoes become soft and mushy.
11. Then add all the spices - coriander powder,garam masala, turmeric powder, amchur powder, red chili powder, and salt.
12. Mix well and saute for a few seconds.
13. Add the cooked bhindi and mix well.
14. Cover the pan and cook for 8-10 minutes on low heat.
15. Remove the cover and Set heat to low-medium and cook for 5 minutes without covering the pan.
16. Then switch off the flame and add chopped coriander leaves. Mix again.
17. Serve bhindi masala with rotis/paratha/naan.

Samosa Recipe | How to Make Samosa Recipe

Ingredients of Samosa:-

For Dough:-

• 2 cups or 250 grams plain flour(maida)
• 1 tsp carom seeds(ajwain)
• ½ tsp salt
• 4 tbsp oil
• ½ cup water or as required

For Stuffing:-

• 4 medium potatoes, boiled & mashed
• 1 tsp cumin seeds(jeera)
• 1 tsp coriander seeds, crushed
• ½ tsp fennel seeds(saunf)
• 1 tsp ginger, finely chopped
• 2 green chili, finely chopped
• ½ cup peas(matar)
• ½ tsp red chili powder
• ½ tsp coriander powder
• ½ tsp garam masala
• ½ tsp aamchur (dry mango powder)
• ¾ tsp salt  or to taste
• pinch asafoetida(hing)
• 2 tbsp oil
• 2 tbsp coriander leaves, finely chopped

Other Ingredients:-

• water, for sealing
• oil, for deep frying

Instructions:-

For Kneading Samosa Dough:-

1. Start by making the samosa dough. In a large bowl, add flour, ajwain (carom seeds), salt and mix well.
2. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. 
3. Begin to knead the dough. Add some more water and knead to a smooth and soft dough.
4. Cover and keep aside for 15-20 minutes
5. Cover the dough with a moist cloth and let it rest for 40 minutes. While the dough is resting, start working on the filling.

Making the Potato Filling:-

1. First, boil the potatoes and peel them. You can boil the potatoes in a pressure cooker or steamer.
2. Chop and then mash the potatoes with a  masher. Set aside.
3.  Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds, and crushed coriander seeds.
4. Let the seeds sizzle for few seconds and then add the chopped ginger, green chili, and hing. Cook for 1 minute.
5. Add the boiled & mashed potatoes and green peas to the pan. Mix everything together
6. Add the coriander powder, garam masala, amchur, red chili powder, and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.

Rolling, Stuffing  & Fry the Samosa:-

1. Once the dough has rested, give it a quick knead. Then divide the dough into equal parts of around 58-60 grams each.
2. Start working on a piece of dough, 
3. Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
4. Take one part and apply water on the straight edge/side. 
5. Now bring the two ends of the straight edge together and pinch them to form a cone. 
6. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa.
7. Now again apply water all around the circumference of the cone as you have to seal it.  Then pinch the edges and seal the samosa.
8. Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. 
9. Now heat oil in a wok (Kadai) on low heat. Drop the shaped samosas into the oil.
10. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.
11. Don't overcrowd the Kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
12. Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
13. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

Gulab Jamun Recipe | How to make Gulab Jamun Recipe

Ingredients of Gulab Jamun:-

For Gulab Jamun:-

• 1 cup or 200 grams khoya (mawa or dried evaporated milk solids)
• ¾ cup or 100 grams grated paneer (cottage cheese)
• 3 tbsp all purpose flour (maida)
• 2 tbsp sooji (rava or semolina)
• ½ tsp cardamom powder
• 1 tbsp milk or add as required
• ¼ tsp baking powder
• 1 tbsp ghee or oil for greasing
• oil for deep frying the gulab jamun
• 1 tbsp chopped pistachios, for garnish

For Sugar Syrup:-

• 2 cup or 300 grams sugar
• 2 cup water
• 1 tbsp rose water
• ½ tsp Cardamom Powder

Instructions:-

Making Gulab Jamun Balls:-

1. Take khoya in a bowl. Mash it very well. There should be no lumps. 
2. Add paneer, sooji, maida, baking powder and cardamom powder to the mashed khoya. Mix well. There should be no lumps in the mixture.
3. Add milk and knead all of them together to make a smooth and soft dough.  If the mixture dry, then add a few teaspoons of milk. 
4. Cover it and keep aside for 30 minutes.
5. Make small balls greasing ghee to hands. Make sure there are no cracks on balls else there are chances to break the gulab jamun while frying.
6. Cover the balls and keep aside.

Making Sugar Syrup for Gulab Jamun:-

1. Firstly, in a wide pan add sugar.
2. Further to that add water and get to a boil.
3. Simmer till the sugar syrup turns slightly sticky.
4. Now add rose water and cardamom powder.
5. Cover and keep aside.

Frying Gulab Jamun:- 

1. While the sugar syrup is cooking, heat oil on medium flame.  When the ghee is moderately hot, then gently place the gulab jamun in the oil.
2. Once they start to have tiny golden spots, keep on rotating them in the oil so that the gulab jamun are evenly browned.
3. Remove the gulab jamun.

Making Gulab Jamun:-

1. Then place the hot gulab jamun in the sugar syrup. Continue frying the gulab jamun this way in batches.
2. When all the gulab jamun are placed in the sugar syrup, then keep the whole pan on a low flame for 1-2 minutes till the gulab jamun becomes soft.
3. Heating helps the gulab jamun to absorb the syrup and become soft. Don't overcook as then the gulab jamun can break.
4. Cover the lid and rest for 2-3 hours.
5. Garnish the gulab jamun with pistachios.
6. Serve gulab jamun warm or You can also chill the gulab jamun and serve them cold. 

Chana Dal Recipe | How to make Chana Dal Recipe

Ingredients of Chana Dal:-

For Pressure Cooking:-

• 1 cup chana dal (chickpea lentil)
• 3 cups of water
• ¼ tsp turmeric powder

For tempering:-

• ½ cup or 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, chopped
• 2 tbsp ginger-garlic, finely chopped
• 2 green chili - chopped
• ¾ tsp cumin seeds
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala powder
• ½ tsp dry mango powder (amchur powder)
• 1 tsp kasoori methi (dry fenugreek leaves)
• 2 tbsp oil
• a pinch of asafoetida (hing)
• 2 tsp salt or according to taste
• 2 tbsp coriander leaves (cilantro)

Instructions:-

Pressure Cooking of Chana Dal:-

1. Rinse the chana dal in running water. Soak the dal in 2 cups of water for 1 hour.
2. Drain it and then add them in a pressure cooker in 3 cups of water with turmeric powder and stir well.
3. On a high flame, pressure cooks the dal for 7-8 whistles, till the dal is softened and well cooked. Keep aside.

Making Chana Dal:-

1. Take a pan on medium flame, heat the oil and add some cumin seeds. 
2. Add finely chopped onions. Stir and saute the onions on a medium flame often till they become light golden.
3. Add the ginger-garlic paste and chopped green chili. Stir for a minute. 
4. Now add the tomatoes and Stir again.
5. Then add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder, coriander powder and salt.
6. Saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
7. Add the kasoori methi and stir.
8. Then add the cooked chana dal, Stir and simmer the dal for 6-8 minutes till you get medium consistency of the dal. The chana dal is neither thick nor thin.
9. Then switch off the flame.
10. Garnish with chopped coriander leaves.
11. Serve the chana dal with basmati rice or rotis.

Onion Paratha Recipe | How to make Onion Paratha Recipe

Ingredients of Onion Paratha Recipe:-

For Dough:-

• 2 cups whole wheat flour
• ¼ tsp salt
• 1 tsp oil or ghee
• 1 cup water, or as required

For Stuffing:-

• 1 cup or 2 medium onion, finely chopped
• 1 tsp green chili, finely chopped
• ¼ tsp red chili powder or as required
• ¼ tsp garam masala
• ½ tsp carom seeds
• ½ tsp aamchur / dry mango powder
• 1 tsp salt or as required
• 2 tbsp Coriander leaves, finely chopped
• oil or ghee for frying the parathas

Instructions:-

For Kneading Dough:-

1. Mix the flour with the salt. Add the ghee and some water.
2. Begin to knead the dough. Add some more water and knead to a smooth and soft dough.
3. Cover and keep aside for 15-20 minutes.

Making Onion Paratha Filling:-

1. Chop the onions and green chilies.
2. Add carom seeds, red chili, garam masala, aamchur, salt and coriander leaves.
3. Mix them together and keep aside.

Making Onion Paratha:-

1. Make medium sized balls from the dough.
2. Take a ball and roll into a 3-4 inch diameter disc on a dusted board.
3. Add the mixture in the center.
4. Bring together all the edges of the dough. Join them in the center and press downwards.
5. Sprinkle some more flour and roll into a paratha of about 6-8 inches in diameter.
6. Fry the paratha on a hot griddle about 1-2 tsp of ghee or oil on both sides till the paratha is evenly cooked and browned.
7. Serve hot onion paratha with some yogurt or pickle or sauce.