CHETTINAD CHANA MASALA INGREDIENTS White kabuli chana /chick peas – 200 gms Oil – 1 tbsp Bay leaves – 1 Finely chopped shallots – 8 to 10 nos OR 1 onion Curry leaves – few Ginger garlic paste – 1 tsp Tomato chopped – 1 big Salt to taste FOR GRINDING Green cardamom – 1
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SOUTH INDIAN DAL CURRY INGREDIENTS PREPARATION METHOD Take the soaked dal + enough water + onion+ tomato + brinjal + green chilli + asafeotioda + garlic + turmeric pwdr in a cooker and pressure cook upto 3 whistles .[ you can also cook it in a open pan ] Once the pressure releases open it
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CRISPY CHIROTE / FLOWER CHIROTE Made by – SHWETA GALINDE Chiroti is a delicacy predominantly served in Karnataka and Maharashtra. It is also famous in parts of Telangana state. Specially in the districts of Nalgonda. Here it is known by the name Pheni/Peni. It is served as a dessert on special occasions such as a
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EGGLESS WHOLE WHEAT BRAN CAKE INGREDIENTS Whole wheat flour- 1/2 cup + 2 tbsp wheat flour bran – 1/2 cup brown sugar – 6 tbsp baking pwdr – 1/2 tsp baking soda – 1/4 tsp oil – 2 1/2 tbsp or 40 ml curd at room temperature – 6 tbsp water – 6 tbsp
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RAJGIRA / AMARANTH LEAVES STIR FRY INGREDIENTS Rajgira leaves – 1 bunch Onion finely chopped – 1 big Garlic crushed – 2 [optional ] Green chilli – 3 or as per taste Freshly grated coconut – ¼ cup for garnishing Jeera – ½ tsp Mustard seeds – ½ tsp Oil – 1 tbsp Salt as
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CHETTINAD CHICKEN CURRY / CHETTINADU KOZHI KULAMBU / CHICKEN CURRY MADE WITH FRESHLY GROUND SPICES / CHICKEN CHETTINAD / CHETTINAD CHICKEN GRAVY ) INGREDIENTS FOR GRINDING PREPARATION METHOD Heat oil in a pan ,add the bay leaves . Add the shallots and fry till brown . Add ginger garlic paste and fry till raw smell
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YAM / SURAN CUTLET INGREDIENTS Yam – 300 or 400 gms [we need 2 cup of mashed yam ] Boiled and mashed potato – 1 cup Besan – 2 tbsp Ginger garlic green chilli paste – 1 tbsp Jeera pwdr – 1/2 tsp Chilli pwdr – 1/2 tsp Turmeric – little Chaat masala pwdr –
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DAL MAKHANI / MAA KI DAL INGREDIENTS PREPARATION METHOD Heat oil + butter in a pan. Add jeera + bayleaf and let
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EASY GAVAR / CLUSTER BEANS KI SABJI INGREDIENTS Cluster beans – 250 grms Onion – 1 finely chopped Tomato – 1 finely chopped Red chilli pwdr – 1 tsp Turmeric pwdr – ¼ tsp Coriander pwdr – 2 tsp Garlic crudhed – 1 tsp [ optional ] Jeera – 1 tsp Oil – 1 tbsp
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SIMPLE PANEER STIR FRY IN CHINESE SAUCE INGREDIENTS METHOD Heat oil in a pan . Add the onions and saute till translucent. Add capsicum and stir fry till half cooked. [it should be crunchy and not soft] Add tomato and fry for sometime .[ should not become mushy ] Add red chilli pwdr + coriander
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VEGETABLE MASALA OATS / OATS VEG MASALA KHICHDI INGREDIENTS METHOD Dry roast the oast for few seconds till hot to avoid stickiness .[optional ] Heat 2 teaspoon oil in pan , add cumin seeds let it sizzle. Add finely chopped green chilies, + curry leaves + ginger + onion to it, sauté till translucent .
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KHOYA KAJU GRAVY /CASHEW GRAVY /KAJU MASALA CURRY Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health. Kaju gives a lot of energy and also keeps you satiated for
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AFLATOON MITHAI Made by Shweta Galinde INGREDIENTS Rava – 1/2 cup Milk pwdr – 1/2 cup Sugar – 1/2 cup Ghee of good quality – 1/2 cup khoya /mava – 200 gm Milk – 1 cup Thinly sliced pista – 1/4 cup Thinly sliced almonds – 1/4 cup Thinly sliced cashew – 1/4 cup Greased
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SIZZLERS RECIPE Recipe courtesy Rashmi Mahajan and Krupa Savla Sizzler is an open-roasted, grilled or shallow fried piece of meat/ chicken/ fish / vegetable patty, served with french fries, shredded cabbage, tomatoes, carrots, french beans etc . It is served on a metal or stone hot plate, kept on a wooden base. The word “sizzler”
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EASY PEANUT CHUTNEY Recipe courtesy – Sumitra INGREDIENTS PREPARATION METHOD Grind roasted skinless peanuts + garlic + red chillies + tamarind + salt . Add 1/2 cup warm water and grind it to a smooth paste. Add water as per the consistency ,you want – thick or thin or medium . Now in a pan
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MIXED DRY FRUITS CHIKKI / BRITTLES By Shweta Galinde INGREDIENTS Dry fruits – 1 cup [ badam / cashew / pista ] Sugar – 3/4 cup Ghee – 1 tsp Rose essence – few drops *** instead of rose essence ,we can use cardamom pwdr . PREPARATION Slice the dry fruits from the middle into
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BADAM BURFI / KATLI Recipe by Manoj Soni Made by Shweta Galinde INGREDIENTS 👉2 cups almonds👉6 cup hot water👉2 cup sugar👉1 cup water👉2 tbsp ghee METHOD👉In a large bowl soak almonds in hot water for an hour. 👉Peel the skin from badam and keep aside. 👉Pat dry the badam making sure there is no moisture
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EGGLESS BESAN BREAD OMELETTE /TOAST INGREDIENTS Bread slices – 6 Besan – 1 cup Finely chopped onion – 1 small Finely chopped coriander leaves – 1/4 cup Turmeric pwdr – a generous pinch Ginger garlic paste – 1 tsp Finely chopped green chilli – 1 or as per taste Salt to taste Oil or ghee
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POHA CHIVDA INGREDIENTS Thin poha – 3 cup Oil – 2 tbsp Mustard seeds – 1 tsp Fennel seeds – 1 tsp [ optional ] Jeera – 1 tsp Green chilli chopped – 2 Curry leaves – few Garlic crushed with skin – 3 [optional ] Peanuts – 1/4 cup or more Roasted gram dal
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DUDHI /LAUKI / BOTTLE GOURD KORMA INGREDIENTS Dudhi / bottle gourd small cubes – 3 – 4 cup [ small size gourd ] 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
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DADPE POHE Dadpe Pohe Recipe is a delicious Maharashtrian evening snack recipe made with flattened rice. The poha or flattened rice is not cooked in this recipe, instead is mixed with raw onions, tomato, grated carrot and turns soft with the juices released from the veggies. The poha is then finished with a flavourful tadka
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NARAYAN SHEERA / BANANA SHEERA / PRASAD SHEERA Recipe courtesy – Shweta Galinde INGREDIENTS Rava – 1 cup Sugar – 1 cup Ghee – 1 cup Dry fruits – 1/2 cup [ cashew /badam/kismis/ Milk – 2 1/2 cup Fresh Banana – 1 [ not over riped or black ] Cardamom pwdr – 1/2 tsp
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HEALTHY EGG SALAD Egg salad can be high in fat, cholesterol and calories but with a few simple tweaks you can make light and delicious versions of this comfort food classic. Egg salad is a classic sandwich stuffer, but with gobs of mayo mixed in, it can be high in fat, cholesterol and calories. METHOD for more recipes click on the names
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AGRE KA PETHA / ANGOORI PETHA / WINTER MELON CANDY By Shweta Galinde INGREDIENTS : Petha Fruit [white pumpkin ] – 1 kg [ ripen ] Sugar – 600 gms Alum pwdr [ fitkari ]- 1 tsp Few drops of any food colour Also we can use any food essence of our choice METHOD Remove
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EASY CHOLE MASALA INGREDIENTS White chick peas – 200 gms Onion – 1 big Tomato – 2 big Oil – 2 tbsp Ginger garlic paste – 2 tsp Few whole garam masala Everest chole or chana masala – 2 tsp Red chilli pwdr – 1 tsp Turmeric pwdr – 1/4 tsp Coriander pwder – 1tsp
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MILLETS IDLI AND DOSA INGREDIENTS Jowar – 1/4 cup Ragi – 1/4 cup Bajra – 1/4 cup Idli rice – 1/4 cup Whole skinless urad dal – 1/4 cup Methi seeds – 1 tsp Poha – a fistful PREPARATION Clean ,wash ,rinse and soak the millets and rice together for 6 to 7 hrs .
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BAJRA IDLI RECIPE WITHOUT RICE Kambu idli / Bajra idli is soft, spongy and lightly grey in color (color from pearl millet) that is super delish to taste and super healthy as well. Like most millets, bajra is a nutrient-dense source of protein, carbs, vitamins, minerals, and beneficial plant chemicals. FOR MORE RECIPES CLICK ON THE NAMES
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INSTANT SAMBAR WITHOUT DAL AND VEGETABLES RECIPE FOR MORE RECIPES CLICK ON THE NAMES BELOW:- YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens WHAT TO COOK FOR BREAKFAST ? – https://maryzkitchen.com/what-to-cook-for-breakfast/ CAKE RECIPES – https://maryzkitchen.com/?S=cake VEG RECIPES – https://maryzkitchen.com/?S=Veg COOKING TIPS – https://maryzkitchen.com/?s=cooking+tips TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken TIPS FOR
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ALOO POORI INGREDIENTS Mashed potato – 1 cup Wheat flour – 2 cup Fine rava /sooji – 1 tsp Oil / ghee – 1 tsp for kneading [ optional ] Water as required to knead . Salt to taste Chilli pwdr – 1/2 tsp Turmeric pwdr – 1/4 tsp Finely chopped coriander leaves / kasoori
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DUDHI CURRY /GRAVY INGREDIENTS Dudhi – a medium size Tomato – 2 big Potato – 1 small Onion – 1 Panch phoron masala – 1 1/2 tsp [methi dana , kalonji ,jeera, rai and saunf in equal parts] Oil – 1 or 2 tbsp Curry leaves – few Ginger garlic paste – 1 tsp Red chilli
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LEHSUNI GAVAR INGREDIENTS Tender gavar /cluster beans – 250 or 300 gms Jeera – 1 tsp Crushed or grated garlic – 2 tbsp [more or less as per taste ] Oil – 1 tbsp Finely chopped /crushed green chilli – 2 or 3 or as per taste Asafoetida – a generous pinch Turmeric pwdr –
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BAKERS EGGLESS VANILLA SPONGE CAKE RECIPE COURTESY – SHWETA GALINDE INGREDIENTS Maida – 1 1/4 cup Baking pwdr – 1 tsp Baking soda – 1/2 tsp Sugar pwdr – 1 tbsp Condensed milk – 200gms Butter room temperature – 1/4 cup Vanilla essence – 2 tsp Drinking soda / plain water / milk – 1/2
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MUTTON MASALA INGREDIENTS Mutton – 600 gms Curd – 1/2 cup Lemon juice – 1 tbsp Big onion – 2 Ginger garlic paste – 1 1/2 tbsp Oil – 3 or 4 tbsp or less Red chilli pwdr – 1 tsp or as per taste Turmeric – 1/2 tsp Coriander pwdr – 3 tsp Jeera
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BEETROOT GALOUTI KEBAB RECIPE Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. for more recipes click on the names below :- What to cook for breakfast
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EGGLESS TRICOLOUR COCONUT CAKE for more recipes click on the names below :- What to cook for breakfast ?– 500 recipes Cake recipes – 50 cake recipes + 40 tips on baking -baking in cooker /pan /kadai Idli recipes – 42 tips + 27 different idli recipes Veg recipes– 160 + recipes Cooking tips – 200
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WHITE CHOCOLATE POPSICLES INGREDIENTS Vanilla sponge cake or any leftover cake crumbled – 2 or 2 1/2 cup White chocolate compound bits – 1/2 cup Fresh cream – 3 or 4 tbsp White compound chocolate bits – 1 1/2 cup Oil / butter – 2 tsp Sprinklers or any decorative items as required Lollipop sticks
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WHITE CHOCOLATE CAKESICLES Unlike a cake pop, which is made by rolling a cake and frosting combo into a ball (or another shape) then dipping it in chocolate or candy melts, a cakesicle is created by painting the chocolate into a popsicle mold, then filling the hardened candy shell with the cake/frosting mixture. Cakesicles are a fun
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BREAD OMELETTE INGREDIENTS Bread slices – 3 or 4 Egg – 2 Finely chopped onion – 1 small Finely chopped coriander leaves – 2 tbsp Green chilli finely chopped -1 Oil + butter – 2 tsp Grated cheese as required [optional ] Chilli flakes or Oregano or chaat masala as required while serving Sauce to
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HOMEMADE APPLE JUICE INGREDIENTS Apple – 3 Sugar – 5 or 6 tbsp METHOD Clean ,wash rinse and wipe the apples . Remove the seeds . Chop it into small cubes . **Smaller the size ,lesser the cooking time. Boil the apples with water upto the apple level+ sugar for 15 mins till they become
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INSTANT NYLON KHAMAN / DHOKLA RECIPE for more recipes click on the names below :- What to cook for breakfast ?– 500 recipes Cake recipes – 50 cake 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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EGGLESS CHURROS A churro is a fried-dough pastry—predominantly choux—based snack. Churros are traditional in Spain and Portugal, where they originated, as well as in the Philippines and Ibero-America. INGREDIENTS Maida – 3/4 cup Baking pwdr – 1/8 tsp [optional ] Water – 1 cup Salt – 1/4 tsp Sugar / brown sugar – 1tbsp Olive
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SINDHI ARBI TUK / KACHALU BY DISHA LAHORI INGREDIENTS PREPARATION METHOD Heat oil for deep frying. Sprinkle some salt over the cooked arbi and slide it into hot oil on medium flame . Fry till the colour changes a bit and the arbi is cooked from inside . Fry all the arbis. Remove on a
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CHICKEN REZALA INGREDIENTS Chicken with bones 600 gms Curd – 1 cup Ginger garlic paste – 2 tsp Cashew – 1/4 cup Khus khus / poppy seeds – 2 tbsp Green chilli – 5 or 6 or as per taste Onion – 3 small Ginger garlic paste – 1 tbsp Oil + ghee – 2
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CARAMEL CINNAMON NANKHATAI INGREDIENTS [ 1 cup 200 ml ] Wheat flour – 1/2 cup Maida – 1/4 cup Fine rava – 2 tbsp Brown sugar – 4 1/2 or 5 tbsp Ghee – 5 or 5 1/2 tsp Cinnamon pwdr – 1/2 tsp or 3/4 tsp Baking soda – a pinch Baking tray greased
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GREEN CHAULAI WITH MOONG DAL SABJI /AMARANTH LEAVES WITH MOONG DAL INGREDIENTS Green chawli leaves – 1 bunch Moong dal – 1/4 cup Onion finely chopped – 1 big Garlic crushed – 2 Green chilli – 3 or as per taste Freshly grated coconut – ¼ cup for garnishing Jeera – ½ tsp Mustard seeds
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BEETROOT PARATHA INGREDIENTS Wheat flour – 2 or 2 1/2 cup Grated beetroot – 1 cup Finely chopped coriander leaves – 1/4 cup Green chilli ginger garlic paste– 1 tsp Chaat masala – 1/2 tsp Besan – 1 tbsp [optional] Jeera pwdr – 1/2 tsp Garam masala pwdr – 1/4 tsp Salt to taste Oil
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NANKHATAI WITH OIL Recipe courtesy Namrata H Udhani INGREDIENTS Maida – 1 cup Wheat flour – 1/2 cup Sugar pwdr – 6 or 7 tbsp Oil without any flavour /smell /colour – 1/2 cup Cardamom pwdr – 1 tsp Baking soda – a pinch [optional ] METHOD Take oil + sugar pwdr in a mixing
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SABUDANA MOTICHOOR LADOO You can call it sabudana kesari / sheera/halwa with less ghee.Just given a shape of ladoo which resembles motichoor ladoo . Made by Shweta Galinde INGREDIENTS Sabudana – 1 cup [mini size] Sugar – 1/2 cup Saffron – few strands Cardamom pwdr – 1/8 tsp Ghee – 2 tbsp Broken cashew –
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EGGLESS OATS RAISINS COOKIES INGREDIENTS Oats – 3/4 cup Maida / APF – 6 tbsp Sugar – 3 tbsp Brown sugar – 3 tbsp Butter at room temperature -1/4 cup Vanilla essence – 1/2 tsp Cinnamon pwdr – 1/2 or 3/4 tsp Black raisins /chocolate chips – 1/4 tsp Baking soda – 1/4 tsp Baking
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