*🍚 RECIPE OF THE DAY: PANEER BIRYANI + RAITA*
*🛒 Ingredients*
*For Paneer Marinade*
• Paneer – 250 g
• Thick curd – ½ cup
• Ginger-garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Turmeric – ¼ tsp
• Garam masala – ½ tsp
• Biryani masala – 1 tsp
• Salt – as needed
*For Biryani*
• Basmati rice – 1½ cups
• Onion – 2, sliced
• Tomato – 1, chopped
• Green chilli – 1–2
• Ginger-garlic paste – 1 tsp
• Biryani masala – 1 tsp
• Garam masala – ½ tsp
• Mint & coriander – ¼ cup each
• Saffron milk – optional
• Oil/ghee – 2 tbsp
• Whole spices – bay leaf, cinnamon, cloves & cardamom
• Salt & water – as required
*👩🍳 How to Make*
1. *Marinate*: Mix paneer with all marinade ingredients. Rest 15–20 minutes.
2. *Cook Rice*: Boil basmati rice with salt and whole spices until 80% cooked. Drain.
3. *Make Masala:* Sauté onion in oil/ghee until golden. Add ginger-garlic paste, tomato, chilli and spices. Cook until soft.
4. *Add Paneer:* Add marinated paneer and cook for 4–5 minutes.
5. *Layer:* Add rice over the paneer. Top with mint, coriander and saffron milk.
6. *Dum Cook:* Cover and cook on low heat for 10–12 minutes. Gently mix.
*🥣 Raita*
Curd + cucumber + onion + roasted cumin powder + salt + coriander. Mix and serve chilled.
*🍽️ Serve hot with chilled raita!*
*🛒 Ingredients*
*For Paneer Marinade*
• Paneer – 250 g
• Thick curd – ½ cup
• Ginger-garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Turmeric – ¼ tsp
• Garam masala – ½ tsp
• Biryani masala – 1 tsp
• Salt – as needed
*For Biryani*
• Basmati rice – 1½ cups
• Onion – 2, sliced
• Tomato – 1, chopped
• Green chilli – 1–2
• Ginger-garlic paste – 1 tsp
• Biryani masala – 1 tsp
• Garam masala – ½ tsp
• Mint & coriander – ¼ cup each
• Saffron milk – optional
• Oil/ghee – 2 tbsp
• Whole spices – bay leaf, cinnamon, cloves & cardamom
• Salt & water – as required
*👩🍳 How to Make*
1. *Marinate*: Mix paneer with all marinade ingredients. Rest 15–20 minutes.
2. *Cook Rice*: Boil basmati rice with salt and whole spices until 80% cooked. Drain.
3. *Make Masala:* Sauté onion in oil/ghee until golden. Add ginger-garlic paste, tomato, chilli and spices. Cook until soft.
4. *Add Paneer:* Add marinated paneer and cook for 4–5 minutes.
5. *Layer:* Add rice over the paneer. Top with mint, coriander and saffron milk.
6. *Dum Cook:* Cover and cook on low heat for 10–12 minutes. Gently mix.
*🥣 Raita*
Curd + cucumber + onion + roasted cumin powder + salt + coriander. Mix and serve chilled.
*🍽️ Serve hot with chilled raita!*
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*5-MINUTE RECIPE OF THE DAY: LEFTOVER MOONG DAL CHILLA*
Turn leftover moong dal into a quick, crispy and delicious chilla with simple ingredients!
*🛒 Ingredients*
• 1-day-old cooked moong dal – 1 cup
• Besan – ½ cup
• Onion – 1 small, finely chopped
• Green chilli – 1, chopped
• Coriander – 2 tbsp, chopped
• Red chilli powder – ½ tsp
• Cumin – ½ tsp
• Salt – as needed
• Oil – for cooking
*👩🍳 How to Make*
1. *Prepare Batter:* Mix refrigerated leftover moong dal, besan, onion, green chilli, coriander and spices. Add a little water if needed.
2. *Heat the Pan*: Heat a non-stick pan and lightly grease with oil.
3. *Make Chilla*: Pour the batter and spread into a thin circle.
4. *Cook*: Cook both sides until golden and crispy.
5. *Serve*: Serve hot with green chutney or ketchup.
⭐ *Special Tip*: Use 1-day-old refrigerated moong dal for the best texture. If the batter is too thick, add a little water; if too thin, add extra besan.
Turn leftover moong dal into a quick, crispy and delicious chilla with simple ingredients!
*🛒 Ingredients*
• 1-day-old cooked moong dal – 1 cup
• Besan – ½ cup
• Onion – 1 small, finely chopped
• Green chilli – 1, chopped
• Coriander – 2 tbsp, chopped
• Red chilli powder – ½ tsp
• Cumin – ½ tsp
• Salt – as needed
• Oil – for cooking
*👩🍳 How to Make*
1. *Prepare Batter:* Mix refrigerated leftover moong dal, besan, onion, green chilli, coriander and spices. Add a little water if needed.
2. *Heat the Pan*: Heat a non-stick pan and lightly grease with oil.
3. *Make Chilla*: Pour the batter and spread into a thin circle.
4. *Cook*: Cook both sides until golden and crispy.
5. *Serve*: Serve hot with green chutney or ketchup.
⭐ *Special Tip*: Use 1-day-old refrigerated moong dal for the best texture. If the batter is too thick, add a little water; if too thin, add extra besan.
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*🥣 MOONG DAL KHICHDI*
A comforting, nutritious and easy one-pot meal. Perfect for a light and satisfying lunch or dinner!
*🛒 Ingredients – Serves 2–3*
• Rice – ½ cup
• Yellow moong dal – ½ cup
• Carrot – ½ cup, chopped
• Peas – ¼ cup
• Tomato – 1, chopped
• Onion – 1 small, chopped
• Ginger – 1 tsp, grated
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Salt – as needed
• Ghee – 1 tsp
• Water – 3½–4 cups
*👩🍳 How to Make*
*1. Wash & Soak*
Wash the rice and moong dal well and soak them for 10–15 minutes.
*2. Sauté*
Heat ghee in a pressure cooker. Add cumin seeds, ginger and onion. Sauté for 1–2 minutes.
*3. Add Vegetables*
Add tomato, carrot and peas. Cook for 2 minutes.
*4. Add Dal & Rice*
Add the soaked rice and moong dal along with turmeric and salt. Mix well.
*5. Pressure Cook*
Add water, close the cooker and cook for 3–4 whistles on medium heat.
*6. Serve*
Let the pressure release naturally. Mix well and serve hot with curd or a side of fresh salad.
A comforting, nutritious and easy one-pot meal. Perfect for a light and satisfying lunch or dinner!
*🛒 Ingredients – Serves 2–3*
• Rice – ½ cup
• Yellow moong dal – ½ cup
• Carrot – ½ cup, chopped
• Peas – ¼ cup
• Tomato – 1, chopped
• Onion – 1 small, chopped
• Ginger – 1 tsp, grated
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Salt – as needed
• Ghee – 1 tsp
• Water – 3½–4 cups
*👩🍳 How to Make*
*1. Wash & Soak*
Wash the rice and moong dal well and soak them for 10–15 minutes.
*2. Sauté*
Heat ghee in a pressure cooker. Add cumin seeds, ginger and onion. Sauté for 1–2 minutes.
*3. Add Vegetables*
Add tomato, carrot and peas. Cook for 2 minutes.
*4. Add Dal & Rice*
Add the soaked rice and moong dal along with turmeric and salt. Mix well.
*5. Pressure Cook*
Add water, close the cooker and cook for 3–4 whistles on medium heat.
*6. Serve*
Let the pressure release naturally. Mix well and serve hot with curd or a side of fresh salad.
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*🧈 BUN MAKKHAN*
A simple, buttery and delicious Indian bakery-style snack
*🛒 Ingredients – 2 Servings*
• Fresh milk buns – 2
• Butter/Desi makkhan – 3–4 tbsp
• Powdered sugar – 1–2 tsp, optional
• Cardamom powder – a pinch, optional
*👩🍳 HOW TO MAKE*
*1. Slice the Buns*
Cut the buns horizontally, keeping them joined on one side.
*2. Add Butter/makkhan*
Generously spread softened butter inside the buns.
*3. Add Sweetness*
Sprinkle powdered sugar and a little cardamom powder if desired.
*4. Toast*
Lightly toast the buns on a pan until warm and slightly crisp.
*5. Serve*
Serve immediately with hot tea or coffee.
A simple, buttery and delicious Indian bakery-style snack
*🛒 Ingredients – 2 Servings*
• Fresh milk buns – 2
• Butter/Desi makkhan – 3–4 tbsp
• Powdered sugar – 1–2 tsp, optional
• Cardamom powder – a pinch, optional
*👩🍳 HOW TO MAKE*
*1. Slice the Buns*
Cut the buns horizontally, keeping them joined on one side.
*2. Add Butter/makkhan*
Generously spread softened butter inside the buns.
*3. Add Sweetness*
Sprinkle powdered sugar and a little cardamom powder if desired.
*4. Toast*
Lightly toast the buns on a pan until warm and slightly crisp.
*5. Serve*
Serve immediately with hot tea or coffee.
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*🥕 BAKED VEGETABLE CUTLETS*
Crispy on the outside, soft and flavorful inside—these are a lighter alternative to deep-fried snacks and perfect for tea-time!
*🛒 Ingredients – 8–10 Cutlets*
• Potato – 2 medium, boiled and mashed
• Carrot – ½ cup, finely chopped
• Green peas – ½ cup, boiled
• Capsicum – ¼ cup, finely chopped
• Onion – 1 small, finely chopped
• Green chilli – 1, finely chopped
• Coriander – 2 tbsp, chopped
• Ginger – 1 tsp, grated
• Red chilli powder – ½ tsp
• Garam masala – ½ tsp
• Chaat masala – ½ tsp
• Salt – as needed
• Bread crumbs – ½ cup
• Cornflour – 2 tbsp
• Water – as required
• Oil – 1–2 tsp for brushing
*👩🍳 HOW TO MAKE*
*1. Prepare the Vegetable Mixture*
In a bowl, combine mashed potatoes, carrot, peas, capsicum, onion, green chilli, coriander and ginger.
*2. Add the Spices*
Add red chilli powder, garam masala, chaat masala and salt. Mix everything well.
*3. Shape the Cutlets*
Add a little bread crumbs to the mixture if needed. Take small portions and shape them into round or oval cutlets.
*4. Prepare the Coating*
Mix cornflour with a little water to make a thin slurry. Dip each cutlet lightly into the slurry and coat with bread crumbs.
*5. Bake the Cutlets*
Place the cutlets on a greased baking tray. Brush or spray a little oil over them. Bake at 200°C for about 20–25 minutes, flipping halfway through, until golden and crisp.
*6. Serve Hot*
Serve the baked vegetable cutlets with green chutney or tomato ketchup.
*Tip*: For extra crispiness, preheat the oven properly before baking.
Crispy on the outside, soft and flavorful inside—these are a lighter alternative to deep-fried snacks and perfect for tea-time!
*🛒 Ingredients – 8–10 Cutlets*
• Potato – 2 medium, boiled and mashed
• Carrot – ½ cup, finely chopped
• Green peas – ½ cup, boiled
• Capsicum – ¼ cup, finely chopped
• Onion – 1 small, finely chopped
• Green chilli – 1, finely chopped
• Coriander – 2 tbsp, chopped
• Ginger – 1 tsp, grated
• Red chilli powder – ½ tsp
• Garam masala – ½ tsp
• Chaat masala – ½ tsp
• Salt – as needed
• Bread crumbs – ½ cup
• Cornflour – 2 tbsp
• Water – as required
• Oil – 1–2 tsp for brushing
*👩🍳 HOW TO MAKE*
*1. Prepare the Vegetable Mixture*
In a bowl, combine mashed potatoes, carrot, peas, capsicum, onion, green chilli, coriander and ginger.
*2. Add the Spices*
Add red chilli powder, garam masala, chaat masala and salt. Mix everything well.
*3. Shape the Cutlets*
Add a little bread crumbs to the mixture if needed. Take small portions and shape them into round or oval cutlets.
*4. Prepare the Coating*
Mix cornflour with a little water to make a thin slurry. Dip each cutlet lightly into the slurry and coat with bread crumbs.
*5. Bake the Cutlets*
Place the cutlets on a greased baking tray. Brush or spray a little oil over them. Bake at 200°C for about 20–25 minutes, flipping halfway through, until golden and crisp.
*6. Serve Hot*
Serve the baked vegetable cutlets with green chutney or tomato ketchup.
*Tip*: For extra crispiness, preheat the oven properly before baking.
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*🥗💪 Healthy Recipe of the Day: Chickpea Protein Salad 🌱✨*
A fresh, crunchy, and protein-rich salad made with chickpeas, colorful vegetables, and a zesty lemon dressing—perfect for a healthy lunch, light dinner, or post-workout meal! 😋
*🛒 Ingredients 🥣*
• 🫘 1 cup boiled chickpeas
• 🥒 1 medium cucumber, chopped
• 🍅 1 medium tomato, chopped
• 🧅 ½ small onion, finely chopped
• 🌽 ½ cup sweet corn
• 🌿 2 tbsp fresh coriander, chopped
• 🍋 1 tbsp lemon juice
• 🧂 ½ tsp black salt
• 🌶️ ¼ tsp black pepper powder
• 🌱 ½ tsp roasted cumin powder
• 🫒 1 tsp olive oil
• 🥗 Pomegranate seeds, optional
*👩🍳 Instructions 🍽️*
*Step 1:* 🫘 Add chickpeas to a large mixing bowl.
*Step 2:* 🥒 Add cucumber, tomato, onion, sweet corn, and fresh coriander.
*Step 3:* 🍋 Add lemon juice, black salt, black pepper, and roasted cumin powder.
*Step 4:*🫒 Drizzle with olive oil and gently mix everything together.
*Step 5:* 🌱 Add pomegranate seeds for extra freshness, color, and crunch.
*Step 6:* 🥗 Serve immediately and enjoy this fresh, protein-packe
A fresh, crunchy, and protein-rich salad made with chickpeas, colorful vegetables, and a zesty lemon dressing—perfect for a healthy lunch, light dinner, or post-workout meal! 😋
*🛒 Ingredients 🥣*
• 🫘 1 cup boiled chickpeas
• 🥒 1 medium cucumber, chopped
• 🍅 1 medium tomato, chopped
• 🧅 ½ small onion, finely chopped
• 🌽 ½ cup sweet corn
• 🌿 2 tbsp fresh coriander, chopped
• 🍋 1 tbsp lemon juice
• 🧂 ½ tsp black salt
• 🌶️ ¼ tsp black pepper powder
• 🌱 ½ tsp roasted cumin powder
• 🫒 1 tsp olive oil
• 🥗 Pomegranate seeds, optional
*👩🍳 Instructions 🍽️*
*Step 1:* 🫘 Add chickpeas to a large mixing bowl.
*Step 2:* 🥒 Add cucumber, tomato, onion, sweet corn, and fresh coriander.
*Step 3:* 🍋 Add lemon juice, black salt, black pepper, and roasted cumin powder.
*Step 4:*🫒 Drizzle with olive oil and gently mix everything together.
*Step 5:* 🌱 Add pomegranate seeds for extra freshness, color, and crunch.
*Step 6:* 🥗 Serve immediately and enjoy this fresh, protein-packe
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🥣 *RAJASTHANI KADHI*
Tangy, mildly spicy & aromatic traditional Rajasthani kadhi. 😋
🛒 *INGREDIENTS – Serves 3–4*
*For Kadhi*
• Sour curd – 2 cups
• Besan – 3 tbsp
• Water – 3½ cups
• Turmeric – ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Salt – as needed
• Grated ginger – 1 tsp
*For Tempering*
• Mustard oil – 1 tbsp
• Cumin seeds – 1 tsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Asafoetida – a pinch
• Dried red chillies – 2
• Curry leaves – 8–10
*Optional: Pakodas*
• Besan – 1 cup
• Onion – 1 small, chopped
• Green chilli – 1, chopped
• Ajwain – ½ tsp
• Red chilli powder – ½ tsp
• Salt & water – as needed
👩🍳 *METHOD*
1️⃣ *Prepare Kadhi*
Whisk curd & besan until smooth. Add water, spices, salt & ginger.
2️⃣ *Cook*
Bring to a gentle boil, stirring continuously. Simmer for 20–25 mins.
3️⃣ *Temper*
Heat mustard oil. Add all tempering ingredients. Pour into kadhi & mix.
🍚 *PLAIN KADHI*
Serve hot with steamed rice, jeera rice or chapati.
🥣 *WITH PAKODAS*
1️⃣ Batter – Mix all ingredients into a thick batter.
2️⃣ Cook – Pan-cook or air-fry small portions until golden.
3️⃣ Add – Add pakodas to kadhi & simmer for 5–7 mins.
4️⃣ Serve – Enjoy hot with rice or chapati.
Tangy, mildly spicy & aromatic traditional Rajasthani kadhi. 😋
🛒 *INGREDIENTS – Serves 3–4*
*For Kadhi*
• Sour curd – 2 cups
• Besan – 3 tbsp
• Water – 3½ cups
• Turmeric – ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Salt – as needed
• Grated ginger – 1 tsp
*For Tempering*
• Mustard oil – 1 tbsp
• Cumin seeds – 1 tsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Asafoetida – a pinch
• Dried red chillies – 2
• Curry leaves – 8–10
*Optional: Pakodas*
• Besan – 1 cup
• Onion – 1 small, chopped
• Green chilli – 1, chopped
• Ajwain – ½ tsp
• Red chilli powder – ½ tsp
• Salt & water – as needed
👩🍳 *METHOD*
1️⃣ *Prepare Kadhi*
Whisk curd & besan until smooth. Add water, spices, salt & ginger.
2️⃣ *Cook*
Bring to a gentle boil, stirring continuously. Simmer for 20–25 mins.
3️⃣ *Temper*
Heat mustard oil. Add all tempering ingredients. Pour into kadhi & mix.
🍚 *PLAIN KADHI*
Serve hot with steamed rice, jeera rice or chapati.
🥣 *WITH PAKODAS*
1️⃣ Batter – Mix all ingredients into a thick batter.
2️⃣ Cook – Pan-cook or air-fry small portions until golden.
3️⃣ Add – Add pakodas to kadhi & simmer for 5–7 mins.
4️⃣ Serve – Enjoy hot with rice or chapati.
❤1🥰1👏1
Forwarded from GREAT DEALS
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The Indus Valley Stainless Steel Idli Maker/Momo Maker/Multi Kadai/Steamer Set|Large, 5 Plates, 2 Idli|2 Dhokla|1 Steamer|29Cm/11.3 Inch, 4.2Ltr, 2.5Kg|3-Layer Thick Bottom|Induction Friendly
M.R.P.: ₹3,849
Deal Price: ₹1856 excl. GST
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The Indus Valley Stainless Steel Idli Maker/Momo Maker/Multi Kadai/Steamer Set|Large, 5 Plates, 2 Idli|2 Dhokla|1 Steamer|29Cm/11.3 Inch, 4.2Ltr, 2.5Kg|3-Layer Thick Bottom|Induction Friendly
M.R.P
Deal Price: ₹1856 excl. GST
₹1949 incl. GST
You Save: ₹1900 (49%)
Inclusive of all taxes
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❤1
*🥘 RECIPE OF THE DAY: MALAI PYAZ*
A creamy, rich and flavorful North Indian curry.
*🛒 Ingredients – 3–4 Servings*
• Onion – 4 medium, sliced
• Fresh cream (malai) – ½ cup
• Curd – ½ cup, whisked
• Cashews – 10–12, soaked
• Ginger-garlic paste – 1 tsp
• Green chilli – 1, finely chopped
• Oil – 2 tbsp
• Cumin seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Garam masala – ½ tsp
• Kasuri methi – ½ tsp
• Salt – as needed
• Water – as required
• Coriander – for garnish
*👩🍳 HOW TO MAKE*
*1. Prepare the Cashew Paste*
Blend the soaked cashews with a little water into a smooth paste.
*2. Sauté the Onions*
Heat oil in a pan and add cumin seeds. Add sliced onions and cook until soft and lightly golden.
*3. Add Aromatics & Spices*
Add ginger-garlic paste and green chilli. Sauté for a minute, then add turmeric, red chilli powder and coriander powder.
*4. Prepare the Gravy*
Lower the heat and add whisked curd while stirring continuously. Cook for 2–3 minutes, then add the cashew paste and mix well.
*5. Add Malai*
Add fresh cream and a little water to adjust the consistency. Cook on low heat for 4–5 minutes.
*6. Finish & Serve*
Add garam masala and kasuri methi. Garnish with fresh coriander and serve hot with roti, naan or paratha.
A creamy, rich and flavorful North Indian curry.
*🛒 Ingredients – 3–4 Servings*
• Onion – 4 medium, sliced
• Fresh cream (malai) – ½ cup
• Curd – ½ cup, whisked
• Cashews – 10–12, soaked
• Ginger-garlic paste – 1 tsp
• Green chilli – 1, finely chopped
• Oil – 2 tbsp
• Cumin seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Garam masala – ½ tsp
• Kasuri methi – ½ tsp
• Salt – as needed
• Water – as required
• Coriander – for garnish
*👩🍳 HOW TO MAKE*
*1. Prepare the Cashew Paste*
Blend the soaked cashews with a little water into a smooth paste.
*2. Sauté the Onions*
Heat oil in a pan and add cumin seeds. Add sliced onions and cook until soft and lightly golden.
*3. Add Aromatics & Spices*
Add ginger-garlic paste and green chilli. Sauté for a minute, then add turmeric, red chilli powder and coriander powder.
*4. Prepare the Gravy*
Lower the heat and add whisked curd while stirring continuously. Cook for 2–3 minutes, then add the cashew paste and mix well.
*5. Add Malai*
Add fresh cream and a little water to adjust the consistency. Cook on low heat for 4–5 minutes.
*6. Finish & Serve*
Add garam masala and kasuri methi. Garnish with fresh coriander and serve hot with roti, naan or paratha.
❤2
Forwarded from GREAT DEALS
At what time of the day do you want us to post Great Discount deals on Weekends
Anonymous Poll
47%
Early Mornings- 7AM to 9AM
20%
Mid Afternoon- 12PM to 2PM
20%
Evenings- 4PM- 8PM
13%
Any other time
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*SUJI VADA – CRISPY & INSTANT*
Crispy on the outside and soft inside, these instant suji vadas are a delicious tea-time snack made without soaking dal.
*Ingredients – 10–12 Vadas*
• Suji (semolina) – 1 cup
• Curd – ½ cup
• Rice flour – 2 tbsp
• Onion – 1 small, finely chopped
• Green chilli – 1–2, finely chopped
• Ginger – 1 tsp, grated
• Coriander – 2 tbsp, chopped
• Cumin seeds – ½ tsp
• Baking soda – ¼ tsp
• Salt – as needed
• Water – as required
• Oil – for deep frying
*HOW TO MAKE*
*1. Prepare the Batter*
Mix suji, curd, rice flour, onion, green chilli, ginger, coriander, cumin seeds and salt. Add water gradually to make a thick, soft batter. Rest for 10–15 minutes.
*2. Add Baking Soda*
Add baking soda just before frying and mix gently. If the batter has thickened too much, add a little water.
*3. Shape the Vadas*
Wet your hands, take a small portion of batter and shape it into a small vada. Make a hole in the centre if desired.
*4. Fry the Vadas*
Heat oil on medium flame and carefully drop the vadas into the hot oil. Fry until golden brown and crispy from all sides.
*5. Serve Hot*
Drain on a paper towel and serve hot with green chutney, coconut chutney or tomato ketchup.
Crispy on the outside and soft inside, these instant suji vadas are a delicious tea-time snack made without soaking dal.
*Ingredients – 10–12 Vadas*
• Suji (semolina) – 1 cup
• Curd – ½ cup
• Rice flour – 2 tbsp
• Onion – 1 small, finely chopped
• Green chilli – 1–2, finely chopped
• Ginger – 1 tsp, grated
• Coriander – 2 tbsp, chopped
• Cumin seeds – ½ tsp
• Baking soda – ¼ tsp
• Salt – as needed
• Water – as required
• Oil – for deep frying
*HOW TO MAKE*
*1. Prepare the Batter*
Mix suji, curd, rice flour, onion, green chilli, ginger, coriander, cumin seeds and salt. Add water gradually to make a thick, soft batter. Rest for 10–15 minutes.
*2. Add Baking Soda*
Add baking soda just before frying and mix gently. If the batter has thickened too much, add a little water.
*3. Shape the Vadas*
Wet your hands, take a small portion of batter and shape it into a small vada. Make a hole in the centre if desired.
*4. Fry the Vadas*
Heat oil on medium flame and carefully drop the vadas into the hot oil. Fry until golden brown and crispy from all sides.
*5. Serve Hot*
Drain on a paper towel and serve hot with green chutney, coconut chutney or tomato ketchup.
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🌸🙏 *FOOD RECIPES — NAVRATRI SPECIAL* 🙏🌸
🥣✨ *CREAMY MAKHANA KHEER* ✨🥣
🌼 Celebrate Navratri with this delicious, creamy and vrat-friendly dessert! 😍💛 Made with makhana, milk and dry fruits, this sweet treat is perfect for your festive fasting. 🌸🪔
📝 *INGREDIENTS:*
➡️ 2 cups makhana (fox nuts) 🌰
➡️ 500 ml full-fat milk 🥛
➡️ 3–4 tbsp sugar (as per taste) 🍚
➡️ 8–10 almonds, chopped 🌰
➡️ 5–6 cashews, chopped 🥜
➡️ 1 tbsp raisins 🍇
➡️ 3–4 cardamom pods, powdered 🌿
➡️ A few strands of saffron (optional) 💛
➡️ 1 tsp ghee 🧈
👩🍳 *METHOD:*
*Step 1:* Heat ghee in a pan and roast the makhana on low flame until crispy. 🌰
*Step 2:* Let them cool slightly, then crush half of the makhana coarsely for a creamy texture.
*Step 3:* Boil milk in a kadai, then simmer for 5–7 minutes, stirring occasionally. 🥛
*Step 4:* Add the roasted makhana and cook on low flame for 10–15 minutes until soft and the milk thickens.
*Step 5:* Add sugar, chopped almonds, cashews, raisins, cardamom powder and saffron. Mix well. 😋
*Step 6:* Cook for another 3–5 minutes, stirring continuously. Turn off the flame and let the kheer cool slightly.
*Step 7:* Garnish with extra dry fruits and serve warm or chilled! 🥣✨
💡 *PRO TIP:* Crush some makhana before adding it to make your kheer extra thick and creamy! 😍
❤️ *Enjoy this festive sweetness with your family!* 🙏✨
🥣✨ *CREAMY MAKHANA KHEER* ✨🥣
🌼 Celebrate Navratri with this delicious, creamy and vrat-friendly dessert! 😍💛 Made with makhana, milk and dry fruits, this sweet treat is perfect for your festive fasting. 🌸🪔
📝 *INGREDIENTS:*
➡️ 2 cups makhana (fox nuts) 🌰
➡️ 500 ml full-fat milk 🥛
➡️ 3–4 tbsp sugar (as per taste) 🍚
➡️ 8–10 almonds, chopped 🌰
➡️ 5–6 cashews, chopped 🥜
➡️ 1 tbsp raisins 🍇
➡️ 3–4 cardamom pods, powdered 🌿
➡️ A few strands of saffron (optional) 💛
➡️ 1 tsp ghee 🧈
👩🍳 *METHOD:*
*Step 1:* Heat ghee in a pan and roast the makhana on low flame until crispy. 🌰
*Step 2:* Let them cool slightly, then crush half of the makhana coarsely for a creamy texture.
*Step 3:* Boil milk in a kadai, then simmer for 5–7 minutes, stirring occasionally. 🥛
*Step 4:* Add the roasted makhana and cook on low flame for 10–15 minutes until soft and the milk thickens.
*Step 5:* Add sugar, chopped almonds, cashews, raisins, cardamom powder and saffron. Mix well. 😋
*Step 6:* Cook for another 3–5 minutes, stirring continuously. Turn off the flame and let the kheer cool slightly.
*Step 7:* Garnish with extra dry fruits and serve warm or chilled! 🥣✨
💡 *PRO TIP:* Crush some makhana before adding it to make your kheer extra thick and creamy! 😍
❤️ *Enjoy this festive sweetness with your family!* 🙏✨
❤1
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🌸🙏 *HEALTHY RECIPES — NAVRATRI SPECIAL* 🙏🌸
🥔✨ *HEALTHY SABUDANA KHICHDI* ✨🥔
🌿 Craving something delicious and filling this Navratri? 😍
Try this tasty Sabudana Khichdi made with tapioca pearls, peanuts and potatoes! 💚 A classic fasting favourite that's easy to prepare and perfect for your festive meals. 🌸
📝 *INGREDIENTS:*
➡️ 1 cup sabudana (tapioca pearls) 🤍
➡️ 1 medium potato, chopped 🥔
➡️ ¼ cup roasted peanuts, coarsely crushed 🥜
➡️ 1 green chilli, chopped (optional) 🌶️
➡️ 1 tsp ghee 🧈
➡️ ½ tsp cumin seeds 🌿
➡️ Sendha namak (rock salt), to taste 🧂
➡️ ½ tsp lemon juice (optional) 🍋
➡️ Fresh coriander, chopped 🌿
👩🍳 *METHOD:*
*Step 1:* Wash the sabudana and soak it in enough water for 4–6 hours, or as needed until soft. Drain any excess water well.
*Step 2:* Mix the soaked sabudana with crushed roasted peanuts and rock salt.
*Step 3:* Heat ghee in a pan and add cumin seeds and chopped green chilli. 🌶️
*Step 4:* Add chopped potatoes and cook until soft and lightly golden. 🥔
*Step 5:* Add the sabudana mixture and gently stir to combine.
*Step 6:* Cook on low flame for 3–5 minutes, stirring gently, until the sabudana pearls turn translucent.
*Step 7:* Turn off the flame. Add lemon juice and fresh coriander, then serve warm! 😋💚
💚 *HEALTHY TIPS:*
✅ Peanuts provide plant-based protein and healthy fats.
✅ Sabudana provides carbohydrates for energy.
✅ Use a moderate amount of ghee for a lighter preparation.
✅ Add fresh curd on the side if it suits your fasting rules.
🌸 Celebrate Navratri with a delicious homemade meal! 🙏💚
❤️ *Eat Healthy, Stay Happy & Keep Glowing!* ✨
🥔✨ *HEALTHY SABUDANA KHICHDI* ✨🥔
🌿 Craving something delicious and filling this Navratri? 😍
Try this tasty Sabudana Khichdi made with tapioca pearls, peanuts and potatoes! 💚 A classic fasting favourite that's easy to prepare and perfect for your festive meals. 🌸
📝 *INGREDIENTS:*
➡️ 1 cup sabudana (tapioca pearls) 🤍
➡️ 1 medium potato, chopped 🥔
➡️ ¼ cup roasted peanuts, coarsely crushed 🥜
➡️ 1 green chilli, chopped (optional) 🌶️
➡️ 1 tsp ghee 🧈
➡️ ½ tsp cumin seeds 🌿
➡️ Sendha namak (rock salt), to taste 🧂
➡️ ½ tsp lemon juice (optional) 🍋
➡️ Fresh coriander, chopped 🌿
👩🍳 *METHOD:*
*Step 1:* Wash the sabudana and soak it in enough water for 4–6 hours, or as needed until soft. Drain any excess water well.
*Step 2:* Mix the soaked sabudana with crushed roasted peanuts and rock salt.
*Step 3:* Heat ghee in a pan and add cumin seeds and chopped green chilli. 🌶️
*Step 4:* Add chopped potatoes and cook until soft and lightly golden. 🥔
*Step 5:* Add the sabudana mixture and gently stir to combine.
*Step 6:* Cook on low flame for 3–5 minutes, stirring gently, until the sabudana pearls turn translucent.
*Step 7:* Turn off the flame. Add lemon juice and fresh coriander, then serve warm! 😋💚
💚 *HEALTHY TIPS:*
✅ Peanuts provide plant-based protein and healthy fats.
✅ Sabudana provides carbohydrates for energy.
✅ Use a moderate amount of ghee for a lighter preparation.
✅ Add fresh curd on the side if it suits your fasting rules.
🌸 Celebrate Navratri with a delicious homemade meal! 🙏💚
❤️ *Eat Healthy, Stay Happy & Keep Glowing!* ✨
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🌸🙏 *5-MIN BITES — NAVRATRI SPECIAL* 🙏🌸
*5-MINUTE CRISPY MASALA MAKHANA*
😋 Craving something crunchy while fasting this Navratri?
Try these super-quick Masala Makhana! 💚 Light, crispy and full of flavour, they're perfect for your evening snack cravings. 🌸
📝 *INGREDIENTS:*
➡️ 2 cups makhana 🌰
➡️ 1 tsp ghee 🧈
➡️ ¼ tsp black pepper powder 🌶️
➡️ Sendha namak, to taste 🧂
➡️ ¼ tsp roasted cumin powder 🌿
👩🍳 *METHOD:*
*Step 1:* Heat ghee in a pan on low flame. 🧈
*Step 2:* Add makhana and roast for 3–4 minutes, stirring continuously.
*Step 3:* Sprinkle sendha namak, black pepper and roasted cumin powder.
*Step 4:* Mix well for 30 seconds and switch off the flame.
*Step 5:* Let them cool slightly and enjoy your crunchy Navratri snack! 😍💚
💡 *QUICK TIP:* Store leftover makhana in an airtight container to keep them crunchy.
*Tap ❤️ for more such recipe!*
*5-MINUTE CRISPY MASALA MAKHANA*
😋 Craving something crunchy while fasting this Navratri?
Try these super-quick Masala Makhana! 💚 Light, crispy and full of flavour, they're perfect for your evening snack cravings. 🌸
📝 *INGREDIENTS:*
➡️ 2 cups makhana 🌰
➡️ 1 tsp ghee 🧈
➡️ ¼ tsp black pepper powder 🌶️
➡️ Sendha namak, to taste 🧂
➡️ ¼ tsp roasted cumin powder 🌿
👩🍳 *METHOD:*
*Step 1:* Heat ghee in a pan on low flame. 🧈
*Step 2:* Add makhana and roast for 3–4 minutes, stirring continuously.
*Step 3:* Sprinkle sendha namak, black pepper and roasted cumin powder.
*Step 4:* Mix well for 30 seconds and switch off the flame.
*Step 5:* Let them cool slightly and enjoy your crunchy Navratri snack! 😍💚
💡 *QUICK TIP:* Store leftover makhana in an airtight container to keep them crunchy.
*Tap ❤️ for more such recipe!*
❤3
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