KERALA OLAN RECIPE INGREDIENTS Ash gourd – 1 cup chopped Red cowpeas (Thattapayir) – 1/4 cup Green Chillies – 2 slitted Thin coconut milk – 1 cup Thick Coconut milk – 1/2 OR 3/4 cup Curry leaves – few Coconut Oil – 2 tsp Salt – to taste METHOD FOR MORE RECIPES CLICK ON THE
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GREEN WHOLE MOONG DAL DHOKLA INGREDIENTS • Whole green gram -1/2 cup • Green chilli paste – 1/2 tsp Water 1 cup to grind • Sooji – 1 tbsp • Besan – 1 tbsp Turmeric pwdr 1/4 tsp • Sugar pwdr – 4 tsp • Lemon juice – 1 tbsp • Salt to taste •
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EGGLESS NUTELLA SPONGE CAKE INGREDIENTS Condensed milk – ½ cup Oil – ¼ cup Sugar pwdr – ¼ cup Maida – 1 cup Baking pwdr – 1 tsp Baking soda – ¼ tsp Milk – ½ cup Nutella – 2 or 3 tbsp PREPARATION Sieve together maida + baking soda + baking powder twice .
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ASHGOURD / WHITE PUMPKIN / PETHA DOSA INGREDIENTS Idli rice or any rice – 1 cup Urad dal – 1 tbsp [ optional ] Red chilli – 2 or 3 or as per taste Freshly grated coconut – 1/2 cup Ash gourd without seeds – 1 ½ cup Salt Oil or ghee as required PREPARATION
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AUTHENTIC FRIED MODAK / TALNICHE MODAK RECIPE BY SONALI N GHOLAPModak can be made in various ways. You can make flavorful Steamed wheat flour Modak on any festive or special occasion. Modak is a special delicacy from Maharashtra you can make it anytime. Offer it as a bhog/ Prasad to Lord Ganesha.Modak is the favourite
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CUSTARD POWDER NANKHATAI INGREDIENTS Maida – ½ cup Custard pwdr vanilla flavour – 2 tbsp Sugar – pwdr – 5 tbsp Ghee – 4 tbsp or 4 1/2 tbsp or as required Vanilla essence – 2 or 3 drops only METHOD Sieve together maida + custard pwdr. Cream together ghee and sugar till pale and
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WATERMELON DOSA INGREDIENTS Idli rice or any rice – 1 cup Urad dal – 1 tbsp Methi seeds – ¼ tsp Poha – ¼ cup Freshly grated coconut – ½ cup Water melon without seeds – 1 ½ cup Salt Oil or ghee as required PREPARATION Clean ,wash ,rinse and soak the rice + dal
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NARALI BHAAT RECIPE / SWEET JAGGERY COCONUT RICE Narali Bhat means sweet coconut rice is a traditional Maharashtrian recipe,made on the occasion of Narali pournima means Rakshabandhan fastival. BY SHWETA GALINDE INGREDIENTS Rice of good quality – ½ cup Cardamom – 1 Clove – 2 Cinnamon – tiny piece Ghee – 2 tsp Saffron soaked
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CABBAGE GRAVY IN SOUTHINDIAN STYLE / CABBAGE GRAVY INGREDIENTS INGREDIENTS Cabbage chopped – 3 or 4 cup Onion chopped – 1 Cumin seeds – 1 tsp Curry leaves – few Ginger garlic paste – 2 tsp Tomato chopped – 1 Chilli pwdr – 1 tsp or as per taste Coriander pwdr – 1 tsp Turmeric
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THALIPEETH DOSA / SPICY ONION DOSA / PATHRODE DOSE / SANNA POLO /UPPU HULI DOSE / SPICY VEG DOSA /SPICY CABBAGE DOSA [ NO NEED OF FERMENTATION ] INGREDIENTS Idli rice or any rice – 2 cup Methi seeds – ½ tsp Urad dal – 2 tbsp Coriander seeds – 2 tbsp Jeera – 2
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JHATPAT PANEER MASALA INGREDIENTS Onion – 1 Tomato – 2 small Ginger garlic paste – 1 tsp Kashmiri red chilli pwdr – 1 tsp [ for colour ] Red chilli pwdr – ½ tsp or as per taste Coriander pwdr – 1 tsp Kitchen king masala pwdr – 1 tsp OR 1/2 tsp garam masala
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HOW TO STEAM IDLIS USING CLOTH WHY USE CLOTH FOR STEAMING ? Idli batter is not solid or liquid. It is colloidal. If you pour this batter into idly mould without holes, and cook, it becomes a steam cooked rice cake, and not Idli. If the Idli mould has big holes then the water in
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SOOJI CAKE RECIPE Recipe By – Priya INGREDIENTS METHOD Take sooji and maida in a mixing bowl and keep aside. Take sugar in mixie jar and blend into pwdr . Now add curd and blend well . Add oil and blend . Add ¼ milk and blend well . Add this wet mixture into the
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KHEEMA PAV INGREDIENTS Mutton kheema – 750 gms Few whole garam masala [clove /cinnamon /cardamom /bayleaf ] Onion – 2 big thinly sliced Ginger garlic paste 2 ttbsp Green chilli chopped – 2 or 3 Tomato – 2 chopped Red chilli pwdr – 2 tsp or as per taste Coriander pwdr – 1 tbsp Garam
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Ladies finger Puli kuzhalambu recipe,Vendakkai puli kuzhambu, Ladies finger tamarind gravy INGREDIENTS okra/vendakkai /ladies finger /bhindi garlic onion tomato shredded coconut Other Ingredients sesame oil/oil mustard seeds urad dal fenugreek seeds 2 dried red chillies curry leaves lime size tamarind soaked in 1 cup of hot water turmeric chilli powder coriander powder sambar powder jaggery
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LEFTOVER PAV BHAJI DUM BIRYANI INGREDIENTS Leftover pav bhaji – 3 cup [ bhaji should not be very thick ] Basmati rice of good quality – 250 gms Finely chopped coriander leaves and mint leaves – 1 cup Lemon juice – 1 tbsp Whole garam masala – few [ star anise ,cinnamon ,clove ,cardamom ,black
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LADIES FINGER SAMBAR INGREDIENTS Tuvar dal / toor dal – 1/2 cup Chopped onion – 1 Chopped tomato-1 Turmeric pwdr – 1/4 tsp Salt as per taste Fresh and tender ladies finger – 12 or 15 chopped PREPARATION Pressure cook all the above ingredients , except the ladies finger .[3 – 4 whistle]. Blend or
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BUTTERMILK DOSA INGREDIENTS Idli rice – 2 cup Poha / rice flakes – ½ cup Fenugreek seeds – 1 tsp Sour butter milk – 3 or 3 ½ cup Cooking soda – ¼ tsp or a generous pinch [ is a must as we are not fermenting the batter ] Salt to taste Oil or
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EGGLESS TOPO MAP CAKE Topo map cake layered cake from Malaysia resembling topographic map .The layers from the cake gives a look of a topographic map, hence the name. We can also call it wave love cake . We can also make with other color combo of your choice. INGREDIENTS Maida / APF – 1
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SAGO IDLI / SABUDANA IDLI / KUSHBOO IDLI / SPONGY IDLI / MALLIGE IDLI /SPONGY IDLI INGREDIENTS PREPARATION Clean ,wash and rinse the rice and sago together ,soak for 6 to 8 hrs. Clean and wash the urad dal and soak for 4 hrs separately. ** Once it is soaked ,refrigerate it for sometime [1
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CHAPATI AND POORI DOUGH IN 1 MINUTE /MIXIE DOUGH /HOW TO MAKE ROTI DOUGH IN MIXIE INGREDIENTS Wheat flour – 1 cup Water – ½ cup Salt to taste Oil – 1 tsp [ optional ] Mixie METHOD Take a big mixie jar . First add flour . [ always flour first ] Then add
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MAHARASHTRIAN SPECIAL PURANCHE DINDHE / DIND RECIPE BY SHWETA GALINDE INGREDIENTS FOR COVERING PREPARATION OF PURAN /STUFFING . Clean ,wash ,rinse and soak the chana dal overnight or min 3 to 4 hrs. Next day pressure cook it with 1 cup water + 1 tsp oil . Pressure cook upto 3 or 4 whistles till
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MOTICHOOR KHEER / SWEET BOONDI KHEER INGREDIENTS Ladoo – 2 or as needed chilled milk – 200 ml cardamom pwdr – a pinch finely chopped dry fruits – 1tbsp few saffron strands soaked in milk for colour [ optional ] METHOD FOR MORE RECIPES CLICK ON THE NAMES BELOW:- YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens DIET PLAN
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STREETSIDE TOMATO CHUTNEY FOR IDLI AND DOSA INGREDIENTS tomato – 3 onion – 1 red chilli – 2 or 3 sambar pwdr – 1 tsp garlic – 2 jaggery – tiny piece [optional ] salt to taste water – 1 1/2 or 2 cup oil – 2 tsp mustard seeds – 1/2 tsp curry leaves
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EGGLESS DATE AND WALNUT CHOCOLATE CAKE INGREDIENTS Soft dates – 18 nos OR 1 CUP chopped dates Hot Milk – 1 cup Sugar – ¾ cup Oil – ¼ cup Curd – ¼ cup at room temperature Maida – 1 cup Unsweetened cocoa pwdr – 1 tbsp Baking soda – 1 tsp Chopped walnut –
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EGGLESS WHOLE WHEAT FLOUR CHOCOLATE CAKE Made by Sonu Shoree Recipe courtesy Tasty and Delicious INGREDIENTS: 1/4 cup refined Oil [ no smell ] 1/2 cup Fresh Curd Room tempt 1 cup Powdered sugar 1 1/2 cup Wheat flour 1/4 cup Cocoa powder 1 tsp Baking powder 1/2 tsp Baking soda 1 tsp Vanilla essence 1
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METHI BISCUITS / MASKA CHASKA / KRACKJACK BISCUIT / NO BAKING SODA AND NO BAKING PWDR BISCUITS /EGGLESS BISCUITS Recipe by Shweta Galinde INGREDIENTS Maida – 1 cup Unsalted butter – ½ cup Sugar powdered – ¼ cup Kasoori methi – 1 tbsp Fennel seeds –1 tbsp A pinch of salt Milk – 1 tbsp
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RASAM WITH HOMEMADE RASAM POWDER BY SUMITRA INGREDIENTS FOR INSTANT RASAM PWDR 5 tablespoon black pepper 3 tablespoon Jeera 2 teaspoon Dania seeds ½ tsp of methi seeds 1 red chilli. PREPARATION Grind these to a fine powder. [ No need to roast ] This is the rasam powder. Can be stored up to a
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MOONG DAL SPROUTS TIKKI / CUTLET INGREDIENTS Moong dal sprouts – 2 cup Mashed potato – ¼ cup [ optional ] Besan – 2 tbsp for binding Thinly sliced palak – 1 cup [ optional ] Ginger garlic green chilli paste – 1 tbsp Oil – 1 tsp Finely chopped coriander leaves – 2 or
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BEETROOT HALWA Recipe by Sumithra INGREDIENTS Beetroot – ½ kg Ghee – 2 tbsp Milk – 200 ml Sugar – 150 gms or 200 gms or as per taste Cardamom pwdr – ½ tsp Cashew + badam + raisins chopped – 2 or 3 tbsp ***Quantity of sugar depends on the sweetness of beetroot also
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MOTICHOOR LADOO PARATHAS /SWEET BOONDI PARATHAS / BOONDI LADOO PARATHA INGREDIENTS PREPARATION Mix wheat flour + salt + oil + water and make a soft dough and keep aside for sometime. Ladoos should be at room temperature . METHOD Divide the dough into equal balls.Size little bigger than the ladoos Roll the dough into small
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TANGY FISH CURRY SOUTHINDIAN STYLE [ WITHOUT COCONUT ] INGREDIENTS Any fish – 300 gms Onion – 1 chopped Tomato – 2 chopped Green chilli – 2 slit Chilli pwdr – 2 tsp or as per taste Coriander pwdr – 3 tsp Turmeric pwdr – ½ tsp Ginger garlic paste – 1 tsp Tamarind –
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MIXIE IDLI DOSA BATTER INGREDIENTS idli rice or any rice – 3 cup whole urad dal – 1 cup Murmura or Poha – 1 cup methi seeds – 1 tsp [ optional ] METHOD NOTES FOR MORE RECIPES CLICK ON THE NAMES BELOW :- For more tips ,tricks,videos, recipe , amazing kitchen Appliances like our
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AUTHENTIC PUNJABI CHOLE INGREDIENTS Chickpeas /kabuli chana – 2 cup Onion – 2 finely chopped Tomato – 2 pureed Tea leaves bag – 2 or 3 OR 3 tsp tea leaves tied in a muslin cloth Oil – 1 or 2 tbsp Bay leaf – 2 Clove – 4 Green cardamom – 3 Jeera –
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NO ONION NO GARLIC CHOLE / JAIN CHOLE BY MOHINI LAHORI INGREDIENTS 11/2 cup – kabuli Chana 1 cup – coriander leaves… 2 – green chillies 1 tbsp – jeera 1.5 tsp – Ajwain 1 tsp – haldi 1 tsp – garam masala 1 tsp – aamchur powder 1.5 tsp – black pepper powder 1
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LOTUS STEM WITH POTATO CURRY / SEYAL BHEE PATATA RECIPE BY DISHA LAHORI Edible lotus root is known for its crunchy texture and slightly sweet taste. It is a versatile vegetable.. It is more commonly known as kamal kakri in India, and is a woody, edible root that can grow as long as four ft . It
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HEALTHY OATS VEGETABLE SOUP /OATMEAL SOUP INGREDIENTS Oats of any types – ½ cup Finely chopped veges – 1 cup [ green peas /carrot /sweetcorn etc ] Tiny piece of cinnamon Bay leaf – 1 Clove – 1 Onion thinly sliced – 1 small Garlic finely chopped – 1 tsp Salt to taste Pepper pwdr
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CHICKEN RESHMI KEBAB / MURG MALAI KEBAB WITHOUT OVEN INGREDIENT PREPARATION METHOD – 1 WITH SKEWER Soak the wooden skewers in water for sometime . Thread the chicken pieces through it. Drizzle some oil on a hot nonstick pan. Now place the skewers on the pan and fry by turning on all sides. Towards the
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HANDVO RECIPE Handvo is a tempered healthy savory cake made with mix lentils, rice and vegetablesHandvo is a famous Gujarati dish which is a very healthy and a one pot meal. It is full of proteins and vegetables. Traditionally handvo is made in handvo pot /cooker. INGREDIENTS PREPARATION Clean ,wash ,rinse and soak the dal
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KACCHI MUTTON DUM BIRYANI / HYDERABADI DUM BIRYANI WHAT IS KACCHI BIRYANI? Kacchi means ‘raw’ – When the meat is added raw to the biryani pot, then it is referred to as Kacchi Biryani whereas Pakki is when the completely or partially cooked meat is added to the biryani pot and
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TANGY PRAWNS CURRY [ WITHOUT COCONUT ] INGREDIENTS . Prawns – 250 gms [ 20 nos] Onion – 1 Tomato – 2 Green chilli – 1 or 2 slit Chilli pwdr – 2 tsp or as per taste Coriander pwdr – 3 tsp Garam masala – ¼
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GRATED RAW MANGO GARLIC PICKLE / POTLI ACHAR [ SINDHI RECIPE ] Recipe by MOHINI LAHORI This is a traditional Sindhi recipe , used to be made by Sindhis in past ,now days we just store in jars instead of potlis.This is an easy recipe with less oil .the pickle made are tied up in
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CHEESE FONDUE Fondue is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish in the 1930s, and was popularized in North America in the 1960s. Since the
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EASY FEATHER LIGHT DHOKLA [KHAMAN ] Khaman dhokla is a spongy Gujarati snack made with besan, spices, lemon juice & a leavening agent. , Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented
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BREAD EGG MASALA METHOD FOR MORE RECIPES CLICK ON THE NAMES BELOW :- What to cook for breakfast ?– 500 recipes Cake recipes – 80 baking recipes + 40 tips on baking – baking in cooker /pan /kadai Idli recipes – 42 tips + 27 different idli recipes Veg recipes– 160 + recipes Cooking tips
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CHURI ROTI / SWEET JAGGERY CRUMBLED ROTI METHOD FOR MORE RECIPES CLICK ON THE NAMES BELOW :- What to cook for breakfast ?– 500 recipes Cake recipes – 80 baking recipes + 40 tips on baking – baking in cooker /pan /kadai Idli recipes – 42 tips + 27 different idli recipes Veg recipes– 160
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CORIANDER GARLIC FISH FRY RECIPE METHOD FOR MORE RECIPES CLICK ON THE NAMES BELOW :- What to cook for breakfast ?– 500 recipes Cake recipes – 80 baking recipes + 40 tips on baking – baking in cooker /pan /kadai Idli recipes – 42 tips + 27 different idli recipes Veg recipes– 160 + recipes
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TOMATO IDLI UPMA METHOD FOR MORE RECIPES CLICK ON THE NAMES BELOW :- What to cook for breakfast ?– 500 recipes Cake recipes – 80 baking recipes + 40 tips on baking – baking in cooker /pan /kadai Idli recipes – 42 tips + 27 different idli recipes Veg recipes– 160 + recipes Cooking tips
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CORIANDER GARLIC CHICKEN FRY METHOD FOR MORE RECIPES CLICK ON THE NAMES BELOW :- What to cook for breakfast ?– 500 recipes Cake recipes – 80 baking recipes + 40 tips on baking – baking in cooker /pan /kadai Idli recipes – 42 tips + 27 different idli recipes Veg recipes– 160 + recipes Cooking
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Simple bottle gourd / dudhi dal METHOD FOR MORE RECIPES CLICK ON THE NAMES BELOW :- What to cook for breakfast ?– 500 recipes Cake recipes – 80 baking recipes + 40 tips on baking – baking in cooker /pan /kadai Idli recipes – 42 tips + 27 different idli recipes Veg recipes– 160 +
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