Category: Tiffin recipe

स्वादिष्ट मूंग दाल का हलवा – Instant Moong Dal Sheera– How to make Rajasthani Moong dal halwa

Ingredients –

  • Unsalted butter (Ghee) – 1 cup
  • Split yellow Moong dal – 1/2 cup
  • Sugar –1 1/2 cup (as per your taste)
  • Cardamom powder – 1/2 tsp.
  • Mawa (Khoya) –  ½ cup
  • Chopped Dry fruits (as per your taste)- 1/2 cup
  • Saffron strands – 3-4 (for garnishing) Optional

Method-

  1. Wash Moong dal thoroughly and soak in 2 cups of water for at least 4 hours.
  2. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
  3. Heat ghee on a non-stick pan on medium heat, once ghee is melted, add grinded moong dal paste to it.
  4. Cook it on medium to low heat and stir continuously  to avoid the formation of lumps.
  5. Let it cook until the mixture turns golden brown and it becomes of a granular consistency.
  6. Add khoya (Mawa) and mix well.
  7. Keep stirring continuously, cook  for 5-6 minutes till  it becomes a little brown in color.
  8. Add 3 cups of water, sugar, cardamom powder into the  other pan on medium heat.
  9. Mix and Let it boil, once syrup boiled turn off the heat.
  10. Add all sugar syrup into the pan, little at a time.
  11. The syrup will splatter as you are adding.
  12. Stir for a few minutes, till the halwa starts to leave the sides of the pan.
  13. Add chopped dry fruits (as per your choice) and mix.
  14. Turn off the heat, Moong Dal halwa is ready,
  15. Garnish it with chopped dry fruits and saffron strands, etc.

Spicy Honey Cauliflower (Gobhi)- Sweet and Spicy Starter– Party- Party Recipe–Dry Manchurian

Ingredients –

  • Green chilly slice
  • Cauliflower florets – 2 cups
  • Sugar – 1/2 tsp

For batter –

  • Corn flour / Cornstarch – 1/2 cup
  • All purpose flour (maida) – 1/2 cup
  • Black pepper – 1/2 tsp
  • Salt as needed
  • Soya sauce – 1 tbsp.
  • Red chili sauce – 2 tbsp.
  • Tomato sauce – 2 tbsp.
  • Honey – 2 tbsp.
  • Vinegar –1 tbsp.
  • Ginger – Garlic paste – 1 tbsp.
  • Chopped garlic – 1 tbsp.
  • Chopped spring onions white and greens – 1/2 cup
  • Vegetable oil  for deep frying

For the garnish –

White Sesame seeds – 1 tbsp.

Method –

  1. Add Corn flour, Maida, black pepper and Salt into a bowl.
  2. Pour water to make a thick batter consistency.
  3. Add the Cauliflower florets and coat them in the batter well.
  4. Heat vegetable oil in a kadhai / pan on medium heat.
  5. When the vegetable oil turns hot, drop the batter coated Cauliflower florets in the hot oil.
  6. Fry them until the Cauliflower florets turn crispy and golden in color.
  7. Drain them to a kitchen towel.
  8. Heat a vegetable oil into the other pan on medium heat.
  9. Add chopped garlic and fry for 1-2 minutes.
  10. Add spring onions and sauté for few minutes.
  11. Add tomato sauce, soya sauce, vinegar, and salt to taste.
  12. Mix well and cook for few minutes.
  13. Add chilly paste, Honey and little water, mix well.
  14. Add the fried Cauliflower florets ,toss gently.
  15. Cook on a high heat for 1 to 2 minutes.
  16. Sprinkle  White Sesame seeds and mix.
  17. Turn off the heat.
  18. Serve immediately garnished with spring onion.

Aloo Capsicum Fry–(खटी मीठी आलू शिमलामिर्च)- Dry Potato Capsicum –Aloo Shimla Mirch

Ingredients –

◾Boiled, Peeled and Chopped Potato – 4 medium size
◾Chopped Capsicum (cube size) – 1 medium size
◾Chopped Onions – 1/2 cup.
◾Ginger – Garlic paste – 1 tbsp.
◾Salt to taste
◾Vegetable oil / Butter – 2 tbsp.
◾A pinch of Turmeric powder
◾Whole Cumin seeds – 1 tsp.
◾Rad Chili powder / Chopped green chili (as per your taste)
◾Sugar – 1/2 tsp.(optional)
◾Garam masala – 1/2 tsp.
◾Dry Mango powder (Amchur powder) – 1/2 tsp
◾Whole Coriander seeds and Whole Fennel seeds (Saunf) – 1 tbsp. (Roasted and Grind)
◾Chopped Coriander leaves – 1/2 cup.

Method –

1.Heat Vegetable Oil into the pan on medium heat.
2. Add cumin seeds, fry for few seconds.
3. Add chopped onions, cook till they turn soft and tender.
4. Add potatoes, Ginger – Garlic paste, fry till they start turning light brown and crisp.
5. Add salt, Garam masala, Turmeric powder, Red chili powder, mix well and cook for 1-2 minutes.
6. Add Capsicum and mix well.
7.Cover and cook for 1-2 minutes.
8. Add the coarsely ground powder, sugar and mix them well.
9. Let it cook on medium heat for about 1-2 minutes.
10. Once the curry is ready, turn off the heat, transfer it to a serving bowl and garnish with coriander leaves.
11. Serve with Roties or paratha. Enjoy !!!

Rava / Semolina / Suji Ki Roti (सूजी की रोटी ) –Suji Ki Chapati / Fulka–Breakfast / Healthy / Sajjige Roti / Tiffin

Ingredients –

  • Sooji (Rava or semolina) – 1 cup
  • Water – 2 cups
  • Vegetable Oil – 1 tsp.
  • A pinch of Kalonji / Fennel Seeds (optional)
  • Salt to taste
  • Rice or Wheat flour for dusting

Method –

  1. Add water into the pan on medium heat, let it boil.
  2. When it start boil add salt to taste, vegetable oil, Kalonji and Sooji to the water while continuously stirring to avoid lumps.
  3. When the water and sooji are well mix, switch off the heat, cover and let it rest till cool.
  4. When sooji dough cools down but a little more than warm, knead it like dough with lightly oiled hands.
  5. If dough is sticking on your palm you can grease your palm with oil or water.
  6. Divide into equally portions and roll them into chapati shaped with the use of Rice flour or wheat Flour for dusting.
  7. Heat the Tawa or Pan on medium heat.
  8. Cook the rotis on a tava on one side for about 2 minutes or wait for the small air bubbles.
  9. Flip and cook other side for another 2-3 minutes.
  10. Take it out, Increase the heat and allow the roti to puff directly on the heat.
  11. Remove and do the same process for reaming dough.
  12. Serve with any kind of vegetable curry, Dal and Pickles.

Stuffed Brinjal Curry (बैगन की सब्जी) – How To Make Dry Baingan – Andhra Style – Gutti Vankaya Fry

Ingredients –

  • Brinjal (Baingan) / Eggplant – 4 medium size
  • Salt to taste
  • Vegetable oil / Mustard oil – 2 tbsp.
  • Sesame seeds – 1 tbsp.
  • Whole roasted coriander seeds – 1 tbsp.
  • Whole cumin seeds – 1 tbsp.
  • A pinch of Turmeric powder
  • Roasted Peanuts (roasted and remove the skin) – 2 tbsp.
  • Lemon juice or tamarind – 1 tbsp.
  • Dry / Fresh coconut – 1 tbsp.
  • Curry leaves – 1 sprig (optional )
  • Chopped tomatoes – 1 cup
  • Chopped finely onions – 1 cup
  • Whole Kashmiri Red chili (as per your taste)
  • Finely chopped Coriander leaves
  • Cinnamon stick – 1 inch
  • Green cardamom – 2
  • A pinch of asafetida

Method –

  1. Heat a pan on low heat.
  2. Roast dry coconut until slightly golden.
  3. Keep stirring time to time.
  4. Add whole cumin seeds, sesame seeds and sauté it.
  5. Cook  for 2 minutes then let it cool down.
  6. Later transfer it into the blender along with roasted cumin seeds and roasted coriander seeds.
  7. Make a fine powder.
  8. Stuffing powder is ready.
  9. Add lemon juice and salt to taste into the stuffing powder.
  10. Keep it aside.
  11. Slit cut the brinjals halfway into four.
  12. Stuff the brinjals with the ground stuffing powder.
  13. Heat  mustard oil into the other pan on medium heat.
  14. Add chopped onions, cook till they turns soft and tender.
  15. Add curry leaves (optional).
  16. Add chopped tomatoes, cinnamon stick, salt to taste, turmeric powder, green cardamom and  garam masala.
  17. Mix well, cover and cook for till tomatoes turn mushy.
  18. Add a  pinch of asafetida and mix.
  19. Now Place the stuffed brinjal into the pan..
  20. Add the remaining ground paste to it and cook covered in low heat .
  21. After few minutes turn the brinjals carefully and cook again on low or medium heat until brinjals are soft.
  22. Once the curry is ready, transfer it to a serving bowl and garnish with coriander leaves.
  23. This delicious main dish recipe goes well with roti and steamed rice.

Crispy Egg Pokora (अंडा पकोड़ा)– Egg Bonda– How To Make Fried Boiled Egg Pakora– Egg Bajji

Ingredients –

  • Boiled Egg and Remove the shells – 4 to 5
  • Black pepper powder – 1/2 tsp.
  • Besan/ Gram flour – 1 cup
  • Rice flour – 2 tbsp.
  • Ajwin / carom seeds – 1/2 tsp.
  • Salt to taste
  • Garam masala – 1 tbsp.
  • Vegetable oil for deep frying
  • Ginger garlic paste – 1 tbsp.
  • Red chili powder (as per your taste)
  • Turmeric powder – 1/3 tsp.

Method –

  1. Slice eggs with help of knife and set aside.
  2. Add all the ingredients into the bowl.
  3. Add enough water and make batter.
  4. Heat enough vegetable oil into the pan/kadhai.
  5. Add each egg slice to the batter, flip it gently in the batter.
  6. Make sure the egg is coated well with batter.
  7. Drop it gently in hot oil and fry.
  8. After few minutes flip it to the other side and fry until golden on both sides.
  9. Drain them on a kitchen tissue.
  10. Repeat the same for rest of the batter.
  11. Egg Pakora / Egg Bonda is ready to serve . Enjoy !!!

Suji / Semolina Potato Patties (सूजी आलू के चटपटा पेटिस )–How To Make Pockets –Breakfast Veggie Patis

Ingredients –

  • Suji / Semolina – 1 cup.
  • Boiled and Mashed Potatoes –2 medium size
  • Tamarind Sauce / Chutney- 2 tbsp.
  • Chopped medium size Onions – 1.
  • Ginger- Garlic paste – 1 tbsp.
  • Red Chilli powder / Chopped green chili – 1 tsp (as per your taste).
  • Turmeric Powder -1/ 2 tsp.
  • Salt to taste
  • Whole Cumin seeds – 1/ 2 tsp.
  • Garam masala -1 tsp.
  • Green Peas – 1/2 cup.
  • Chopped Carrot – 1/2 cup.
  • Vegetable Oil / Butter.

Method –

  1. Heat vegetable oil into the pan on medium heat.
  2. Add whole cumin seeds.
  3. Add chopped onion and sauté for 1-2 minutes.
  4. Add chopped carrot, garlic ginger paste and salt.
  5. Cook for 2-3 minutes.
  6. After 2-3 minutes add green peas, garam masala, red chilli powder and  turmeric powder.
  7. Cook for 1-2 min.
  8. Add mashed potatoes and mix well.
  9. Cook for 1-2 min on medium heat.
  10. Turn off the heat.
  11. Add chopped coriander leaves and tamarind sauce.
  12. Mix well and let it cool down.
  13. Add salt and 1/2 tsp vegetable oil into the suji / semolina and mix well.
  14. Add little water and mix well.
  15. Cover and keep it aside for 10 – 15 min.
  16. After 15 minutes mix well again.
  17. Divide the dough into small lemon sized equal portions.
  18. Take each dough ball, on the rolling board.
  19. Roll the dough into small circular shaped disc.
  20. Keep stuffing into the center and fold it.
  21. Repeat the same for rest of the dough.
  22. Heat vegetable oil into the pan/ kadhai on medium heat.
  23. Shallow fry until it turns crispy and golden in color.
  24. Drain them to a kitchen towel.
  25. Suji / Semolina Potato Patties are ready to serve… Enjoy !!!

     

M&M’s Chikki (बस 5 मिनट्स में बनाये चिक्की )- Gems Chikki For Kids- Bars- Brittle

Ingredients –

  • M&M’s (as per your choice) – 1 pack
  • Sugar – 1 cup

Method –

  1. Take a tray, cover with  aluminum foil.
  2. Spread the gems over the aluminum foil and keep aside.
  3. Heat a pan on medium heat.
  4. Add 1 cup sugar and little water.
  5. Keep stirring until dissolved.
  6. Cook until it turns light golden color.
  7. Turn off the heat.
  8. Pour it over the tray of gems.
  9. Keep it in fridge and let it cool down completely.
  10. Break them into pieces and store them in an air tight container.
  11. M&M’s chocolate chikki is ready.

Ghee Rice/ Neychoru –South Indian Recipe–How To Make Ghee Rice- Kids

Ingredients –

  • Basmati rice (Wash and soak rice for 20 minutes.) – 1 cup
  • Ghee / Butter –  1 tbsp.
  • Bay leaves – 1-2
  • Clove – 2-3
  • Green cardamom – 1-2
  • Star anise – 1
  • Onions (cut into length wise) – 1/2 cup

For garnishing – Fried onions, chopped coriander

Method –

  1. Heat a pan on medium heat and ghee to a pan.
  2. Add Bay leaf, Clove, Green cardamom, Star anise, and fry for a min.
  3. Add cashew, raisin and fry till lightly golden in color.
  4. Add onions (cut into length wise) fry for 1-2 minutes.
  5. Add drained rice and fry for for  minutes.
  6. Add 1.75 cup water, salt as per your taste,
  7. If you want you can add sliced chilly.
  8. Mix well, cover and let it boil.
  9. Cook until all water has evaporated.
  10. You can check once or twice while the rice is cooking.
  11. Open the lid and fluff up.
  12. Ghee Rice is ready.
  13. Garnish with fried onions, chopped coriander leaves and serve..

Spicy Schezwan Cauliflower(Gobhi) Recipe- Indo Chinese Cauliflower–Cauliflower in Schezwan Sauce

Ingredients –

  • Dry whole red chilly – 10 – 12
  • Cauliflower florets – 2 cups
  • Whole garlic cloves – 9-10
  • Sugar – 1/2 tsp

For batter –

  • Corn flour / Corn starch – 1/2 cup
  • All purpose flour (maida) – 1/2 cup
  • Black pepper – 1/2 tsp
  • Salt as needed
  • Soya sauce – 1 tbsp.
  • Tomato sauce – 2 tbsp.
  • Vinegar –1 tbsp.
  • Chopped onion – 1/2 cup
  • Chopped garlic – 1 tbsp.
  • Chopped spring onions white and greens – 1/2 cup
  • Green capsicum (cut into lengthwise)- 1 cup
  • Vegetable oil  for deep frying

for the garnish –

Chopped spring onion

Method –

  1. Soak the red chilies in hot water for 30 minutes.
  2. After 30 minutes remove the steam from the chilies and put into the mixer jar.
  3. Add whole garlic and sugar into the mixer jar.
  4. Blind them will with 2 tbsp (tablespoon) of water to a smooth paste.
  5. Chilly paste is ready.
  6. Add corn flour, maida, black pepper and salt into a bowl.
  7. Pour water to make a thick batter consistency.
  8. Add the cauliflower florets and coat them in the batter well.
  9. Heat vegetable oil in a kadhai on medium heat.
  10. When the oil turns hot, drop the batter coated cauliflower florets in the hot oil.
  11. Fry them until the cauliflower florets turn crispy and golden in color.
  12. Drain them to a kitchen towel.
  13. Heat a vegetable oil into the other pan on medium heat.
  14. Add chopped onion and chopped garlic and fry for 1-2 minutes.
  15. Add green capsicum and spring onions and sauté for few minutes.
  16. Add tomato sauce, soya sauce, vinegar, and salt to taste.
  17. Mix well and cook for few minutes.
  18. Add chilly paste and little water, mix well.
  19. Add little water to corn flour (1 tsp), make a paste and mix well.
  20. Cook for few minutes.
  21. Add the fried cauliflower florets ,toss gently.
  22. Cook on a high heat for 1 to 2 minutes.
  23. Serve immediately garnished with spring onion.