Breakfast · Indian

Aamras Puri | Recipe No. 113

In India everyone is crazy about mangoes. First thing which comes to our mind during mango season is Aamras.

Basically Aamras is a mango juice which is prepared by grinding mango pulp with sugar and milk. Other ingredients are also added like saffron, cardamom, dried ginger to give some flavor to Aamras. It is very popular in some parts of India like Maharashtra, Gujarat and Rajasthan. There are different types of mangoes available in India. Alphonso and Kesar mangoes are highly recommended for making Aamras.

Aamras is served basically with plain rice. But in Gujarat Aamras Puri is very popular dish which is prepared in every Gujarati household. In this recipe chilled Aamras is served with piping hot Puris.

Other Mango Recipes on my Blog – 

  1. Mango and Melon Smoothie | Recipe No. 102
  2. MANGO YOGURT – Recipe No. 8

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Ingredients –

Aamras (Mango Juice)

  1. Mango – 1 Kg
  2. Milk – 1 Cup
  3. Sugar – ¾ Cup (Quantity of sugar depends on the sweetness of mango)
  4. Water – ½ Cup

Puri

  1. Wheat Flour – 2 Cups
  2. Salt – Pinch
  3. Water – ¾ Cup or as required to knead tight dough
  4. Oil – 1 Tsp. + For Deep Frying Puris

Instructions

Puri

  • Take a mixing bowl and add in wheat flour, salt and water and knead tight dough.
  • Apply oil on dough and cover it and keep it aside for 15 minutes.

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  • After 15 minutes, knead dough once again and divide it into small flattened balls.
  • Take a ball at a time and roll it with the help of rolling pin.
  • Roll all balls like this and then deep fry them.
  • Puris are ready.

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Aamras (Mango Juice)

  • Peel skin of mangoes and cut them into small pieces.
  • Add mango pieces in the grinder jar along with milk, sugar and water and grind them. (Consistency of Aamras should not be too runny as mango juice tastes the best when it is of thick consistency)

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  • Mango Juice is ready. Serve it with Hot Puris

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Stay Happy!

Stay Healthy!

Surbhi

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Indian · Street Food · Tiffin Recipe

Veg Tawa Pulao | Veg Pulao | Recipe No. 112

Veg Tawa Pulao is a quick, easy and delicious rice recipe which is a popular Mumbai street food. As the name suggests this pulao is prepared on tawa. Street vendors have huge tawa on which they prepare it but at home it can be prepared in frying pans or woks. In this recipe, rice is cooked first and then seasoned with spices and vegetables. You can have this pulao with any kind of raita, onion salad and even roasted papad goes very well with it. Its best part is that it can be a quick filling meal recipe and you can even make this pulao for lunch box.

Other Popular Street Food Recipes – 

  1. Masala Pav || Mumbai Street Food || Masala Pav Sandwich – Recipe No. 51
  2. Pav Bhaji | Popular Street Food of India | How to make Pav Bhaji at Home in a Easy Way – Recipe No. 57
  3. Aloo Matar Sandwich | Masala Sandwich | Bombay Masala Sandwich | Recipe No. 80

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Serving – 5

Ingredients –

  1. Chopped Tomatoes – ½ Cup
  2. Chopped Onion – ½ Cup
  3. Chopped Capsicum – ½ Cup
  4. Chopped Boiled Potato – 1 Cup
  5. Green Peas – ½ Cup
  6. Boiled Rice – 3 Cups
  7. Butter – 4 Tbsp.
  8. Cumin Seeds – ½ Tbsp.
  9. Red Chilli and Garlic Paste – 2 Tbsp.
  10. Red Chilli Powder – 1 Tbsp.
  11. Coriander Powder – ½ Tbsp.
  12. Turmeric Powder – ½ Tsp.
  13. Pav Bhaji Masala – 1 ½ Tbsp.
  14. Salt to Taste
  15. Coriander Leaves for Garnishing
  16. Onion Slices for Garnishing

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Instructions –

  • Heat butter in a pan and add in cumin seeds. (If you have big tawa then you can make this pulao on it also)
  • When cumin seeds crackle, add in garlic and red chilli paste and sauté it for few minutes. (Just grind 5-6 garlic cloves and 4-5 soaked whole red chilli with little water to make paste)
  • Now add chopped onions, chopped capsicum and chopped tomatoes and cook all vegetables for 5 minutes.

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  • Add in red chilli powder, coriander powder, turmeric powder, pav bhaji masala and salt.
  • Add ½ cup of water and cook all vegetables and spices and mash them with the help of potato masher.

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  • Now add green peas and boiled rice and mix well.
  • Add in boiled chopped potatoes and again mix well.

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  • Garnish Veg Pulao with butter, coriander leaves and onion slices and serve it hot.

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Stay Healthy!

Surbhi

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Indian

Palak Paneer | Recipe No. 108

Palak Paneer is basically an Indian Curry in which paneer (cottage cheese) cubes are cooked with spinach curry. Palak Paneer is one of the most popular North Indian Dishes which can be easily found in every Indian Restaurant especially dhabas.

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This recipe of Palak Paneer is my mom’s recipe. I have prepared this recipe by blanching spinach as it will give nice green color to the recipe. It can be prepared without blanching spinach also. But I will recommend blanching for this particular recipe.

This recipe of Palak Paneer goes perfect with hot chapattis, naan, tandoori rotis and even rice also.

Other Indian Curry Recipes on my blog

  1. Malai Kofta | Restaurant Style Malai Kofta in Red Gravy | Recipe No. 75
  2. LAUKI (BOTTLE GOURD) KOFTA CURRY – Recipe No. 32
  3. BUTTER PANEER MASALA/RESTAURANT STYLE – Recipe No. 29
  4. HYDERABADI ALOO – Recipe No. 23
  5. CHOLLE MASALA – Recipe No. 14

Serving – Will serve 4 people

Ingredients –

  1. Palak (Spinach) – 250 Gms.
  2. Paneer (Cottage Cheese) – 150 Gms.
  3. Medium Sized Tomatoes – 3 Nos.
  4. Medium Sized Onions – 3 Nos.
  5. Garlic Cloves – 3-4 Nos.
  6. Green Chilli – 2 Nos.
  7. Asafoetida – Pinch
  8. Fennel Seeds – ½ Tsp.
  9. Cumin Seeds – ½ Tsp.
  10. Red Chilli Powder – 1 ½ Tbsp.
  11. Coriander Powder – 1 Tbsp.
  12. Turmeric Powder – ½ Tsp.
  13. Salt to Taste
  14. Garam Masala – ½ Tbsp.
  15. Oil – 4 Tbsp.

Instructions –

  • Boil water in a pan and add spinach leaves in it and blanch it.
  • Allow blanched spinach leaves to cool down completely and blend it to a fine puree.

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  • Grind tomatoes, onions, garlic and green chillies to a fine paste.

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  • Cut paneer into small cubes and deep fry them until its color changes to golden brown.

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  • Heat oil in a wok and add in asafoetida, fennel seeds and cumin seeds.
  • When seeds crackle add in grounded paste prepared in step 3 and allow it to cook.
  • When oil leaves the sides of the wok, add in red chilli powder, coriander powder, turmeric powder, salt and garam masala.
  • Add ½ cup of water and allow all spices to cook.
  • Add in spinach puree and mix it with spices properly and allow it to cook.
  • When one boil comes add in deep fried paneer cubes and give a quick mix and switch off the flame.

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  • Palak Paneer is ready to be served with hot chapattis.

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Please try this recipe and share your feedback in comment box. Share this recipe with your friends and relatives.

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Surbhi

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Indian · Tiffin Recipe

Masala Bhindi | Restaurant Style Bhindi ki Subzi | Recipe no. 96

This is very delicious bhindi masala recipe which I have tried for the first time and it came out to be very tasty. Bored of eating the same type of bhindi Sabzi everyday so decided to do some invention and made this recipe. It is very easy to make recipe which requires very few ingredients.

Bhindi is a favorite vegetable of everyone especially kids so try to make different types of it and let your kids enjoy their favorite veggie with different taste. Just take care if you are making it for kids then adjust the quantity of spices and green chillies accordingly. You can serve masala bhindi with chapatti or rice. You can have this during lunch or dinner and even it is perfect tiffin recipe.

For all recipes visit – RECIPE INDEX

Step – by – Step Video of Masala Bhindi Recipe (Share and Subscribe)

Serving – Will serve to 4 people

Ingredients –

  1. Bhindi (Lady Finger) – 250 Gms.
  2. Onion – 4 Medium Size
  3. Green Chilli – 2 Nos.
  4. Oil – 5 Tbsp.
  5. Asafoetida – Pinch
  6. Mustard Seeds – ½ Tsp.
  7. Cumin Seeds – ½ Tsp.
  8. Fennel Seeds – ½ Tsp.
  9. Red Chilli Powder – 4 Tsp.
  10. Salt to Taste
  11. Turmeric Powder – ½ Tsp.
  12. Coriander Powder – 2 Tsp.

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Instructions –

  1. Wash bhindi with water and dry them on a large plate with kitchen towel.
  2. Remove head and tail of each bhindi.
  3. Slit each bhindi vertically without cutting it into two halves.
  4. Chop each bhindi into 2 inch pieces.
  5. Add roughly chopped onions in a grinder jar and add in roughly chopped green chillies and make a fine paste.
  6. Heat 3 tbsp. of oil in a pan
  7. Add in chopped bhindi and salt and cover it with a lid.
  8. Sauté it until the rawness of bhindi goes and it turns soft. Transfer cooked bhindi to a plate.
  9. Add 2 tbsp of oil in remaining oil and add in asafoetida, mustard seeds, cumin seeds and fennel seeds.
  10. On crackling of seeds add prepared onion and green chilli paste and sauté it for 5 minutes.
  11. Add in red chilli powder, turmeric powder and coriander powder (Salt is already there in bhindi if needed can be added at the end).
  12. Mix all spices and cook masala for 5 minutes.
  13. Add in cooked bhindi and mix it with masala and finally cook it for few more minutes.
  14. Switch off the flame and serve.

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Please try this recipe and share your feedback with me.

Happy Cookin!

Stay Happy!

Stay Healthy!

Love

Surbhi

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