CRISPY KANTOLA FRY /SINDHI STYLE KANTOLA FRY Among many monsoon treats, one seasonal veggie is kantola. They are also known as teasel gourd or Indian gourd. Kantola season starts with the onset of monsoon and lasts for about 3-4 months. In northern parts of India they’re available in abundance but they do not grow abundantly in South
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PEPPER PRAWNS MASALA FRY Eating prawns not only tickles your taste buds but they also are healthy for your body. Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to develop a healthy immune system. Eating prawns helps build strong
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TOOR MASOOR DAL FRY BY DISHA LAHORI INGREDIENTS Toor dal – ½ cup Masoor dal OR moong dal– ¼ cup Onion finely chopped – 1 big Curry leaves – 1 sprig Green chilli – 1 Tomato puree – 3 Oil – 1 tbsp Butter – 1 tbsp Methi dana – ½ tsp Mustard seeds –
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QUICK OIL FREE CHICKEN FRY A food rich in protein, chicken can help with weight management and reduce the risk of heart disease. Chicken contains the amino acid tryptophan, which has been linked to higher levels of serotonin (the “feel good” hormone) in our brains. Chicken has a lot of nutritional value that makes it a noteworthy
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EASY STIR FRIED PEPPER CHICKEN Chicken is a lean meat with high nutritional value, and eating it regularly will help you stay healthy. Protein supply. Chicken has a very high protein content, which plays a very important role in sustaining our muscles. … Weight-loss. … Healthy bones. … Stress reliever. … Immunity boost. INGREDIENTS Boneless chicken – 500 grms [ preferably
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PANEER STIR FRIED IN PEANUT GREEN MASALA BY DISHA LAHORI Paneer is popular and a good source of high-quality protein. Apart from protein , paneer is packed with other healthy nutrients like calcium, B12 and iron. For vegetarians, paneer is the major source of protein, Yes. It is good to eat paneer every day, provided the intake is moderate.
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EGG MASALA FRY RECIPE BY DISHA LAHORI One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. This eggs recipe is a simple recipe which can be a protein booster in
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ANDHRA STYLE BRINJAL FRY IN GREEN MASALA / VANAKAYA KOTHIMEERA KHARAM BY KUSUM UMASHANKAR INGREDIENTS 500 gms Baby Brinjals OR any type 1 Cup tightly packed Fresh Coriander small Piece of Ginger 2 tsp jeera 5 to 7 Green Chillies or as per taste 1/2 tsp Turmeric Powder 3 or 4 tbsp Oil A few curry leaves Salt to Taste METHOD Grind the
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TENDLI FRY – TINDORA FRY – TONDLI FRY – IVY GOURD FRY – KUNDRU FRY By KUSUM UMASHANKAR INGREDIENTS Tender tondli – 250 grms salt oil – 2 or 3 tbsp chilli pwdr – 1 tsp or as per taste chaat masala – 1/4 tsp METHOD Take tender tondli ,cut both the ends and make
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SINDHI STYLE ALOO FRY BY DISHA LAHORI Potatoes are the most versatile and easiest to cook vegetable. Sindhi-style potato fries. It is fried crispy potatoes seasoned with spices. Potatoes are cooked this way in every sindhi household. It can be teamed up with dal-rice, khichdi and sweet semiya/vermicelli etc. INGREDIENTS 2 big Potatoes 1/2 tsp Turmeric
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CRISPY SQUID FRY / CALAMARI FRY Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common Calamari is loaded with nutrients but it’s usually served fried, which adds tons of fat and calories. Squid meat
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SINDHI RICE FLOUR FRYUMS / KACHRI by Bhavna Gangvani INGREDIENTS Rice flour – 1/2 kgSabudana flour – 125 grmsWater – 2 litreFitkari /alum – 1 tspPapad khar – 1 tbspJeera – 1 1/2 tspSalt- 11/2 tsp [ add less salt ,else after drying it will become salty ] NOTE – PAPAD KHAR – is an
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LADIES FINGER PEANUT FRY / OKRA PEANUT FRY / PEANUT BHINDI FRY / MOONGPHALI BHINDI INGREDIENTS Ladies finger – 250 grms Oil – 1 tbsp Chilli pwdr – 1 ½ tsp or as taste Coriander pwdr – 1 tsp Jeera pwdr – ½ tsp Turmeric – ½ tsp Sugar – ½ tsp Roasted sesame peanut
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STIR FRIED PEPPER CHICKEN [ Instant recipe ] INGREDIENTS Boneless chicken – 250 gms Turmeric – 1/8 tsp Ginger garlic paste – ½ tsp Onion sliced – 1 Green chilli – 1 slit Oil /olive oil – 1 tbsp Curry leaves – few Turmeric – ¼ tsp Freshly ground pepper pwdr – 1 or 1
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MUTTON FRY INGREDIENTS Boneless mutton – ½ kg Curd – 1 tbsp [ optional ] Ginger garlic paste – 1 ½ tbsp Red chilli pwder – 1 ½ or 2 tsp or as per taste Turmeric – ½ tsp Garam masala pwdr – 1 tsp Coriander powder – 1 tsp Chaat masala – ½ tsp
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TINDA STIR FRIED WITH CHANA DAL INGREDIENTS PREPARATION METHOD Heat oil ,add mustard seeds and let it crackle . Add onion + green chilli + curry leaves . Fry till translucent . Add soaked chana dal and mix well . Add little water,cover and cook till it is half cooked . Open the lid ,add
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CABBAGE MASALA FRY [ Chettinad style ] INGREDIENTS Finely chopped cabbage – 250 gms Onion chopped – 1 Curry leaves – few Tomato chopped – 1 Oil – 1 tbsp Mustard seeds – ½ tsp Red chilli – 3 or 4 or as per taste Coriander seeds – ½ tbsp Fennel seeds – ½ tsp
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IDLI FINGER FRIES / IDLI FRY / CRISPY IDLI FRY INGREDIENTS Leftover idlis – 4 Molgapodi as required Oil to deep fry PREPARATION Make idlis following this recipe – VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI Refrigerate the leftover idlis . Min 1 hr or overnight .[ To avoid too much absorption of oil in deep fried
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POTATO PEPPER FRY INGREDIENTS Boiled potatoes – 4 Oil – 1 tbsp Mustard seeds – ½ tsp Fennel seeds – 1 tsp Curry leaves –
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SIMPLE POTATO / ALOO FRY INGREDIENTS Potato – 3 Onion – 1 big sliced thinly Oil – ½ tbsp or more Curry leaves – few Red chilli pwdr – 2 tsp or as
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MASALA FISH FRY INGREDIENTS Fish – 300 gms Onion – 1 Tomato – 1 Ginger garlic paste – 1 tsp Red chilli pwdr – 1 ½ tsp Turmeric pwdr –
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EASY CHICKEN FRY INGREDIENTS Chicken with bones – 500 gms Red
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SIMPLE BHINDI FRY / LADIES FINGER FRY INGREDIENTS Ladies finger – 15 nos Oil – ½ tbsp. Chilli
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INSTANT PRAWNS FRY RECIPE INGREDIENTS Prawns cleaned – 1 cup Onion chopped – 1 Ginger garlic paste – 1 tsp Turmeric
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RIDGE GOURD SAMBAR / TURAI SAMBAR / PEERKANGAI SAMBAR RECIPE Peerkangai Sambar , ridge gourd sambar, turai sambar, beerakaya sambhar is easy sambar made with ridge gourd or peerkangai which makes good side dish with rice OR southindian breakfast items . Ridge gourd is also effective in balancing your blood sugar levels. It is also considered wonderful
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IXORA FLOWER CHUTNEY The flowers, leaves, roots, and the stem are used to treat various ailments in the Indian traditional system of medicine, the Ayurveda, and in various folk medicines, in traditional Indian medicine the fusion of juice leaves and the fruit of Ixora coccinea is used to care for dysentery, ulcers and gonorrhea. Acts as
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BLUE RICE RECIPE Japanese rice hails from Thailand. Japanese rice is shorter and rounder It’s a short-grained, starchy white rice that sticks to itself when boiled/steamed and becomes gooey/stretchy It is sweeter flavor and a stickier texture. Japanese rice has a unique flavor that is different from other types of rice. Japanese rice is sweeter than
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CABBAGE SABJI IN COOKER BACHELOR RECIPE INGREDIENTS METHOD Heat oil in a cooker and crackle the jeera. Add onion + green chilli and stir fry till translucent . Add ginger garlic paste and stir fry till raw smell leaves. Add tomato + sugar + salt and cook till oil separates. Add the masala pwdrs and
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SPINACH EGG SAVOURY CAKE / NAMKEEN CAKE RECIPE BY DISHA LAHORI INGREDIENTS METHOD Heat oil in a pan and fry the onions till translucent . Add spinach and stir fry till the leaves shrink completely . Add garlic and give a stir. Off the flame . Take the eggs in a bowl and add milk
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GREEN MOONG GHIYA RECIPE INGREDIENTS METHOD Soak the green whole moong dal overnight. Peel and chop the gourd into small cubes. Heat oil in a cooker and crackle the jeera . Add onions and stir fry till golden brown . Add garlic paste and stir fry till raw smell leaves. Add tomato puree + salt
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RIDGE GOURD CHICKEN KHEEMA / TORI ,TURAI CHICKEN KHEEMA INGREDIENTS METHOD Peel and chop the gourd into small cubes. Heat oil in a cooker and stir fry the onions till golden brown . Add ginger garlic paste and stir fry till raw smell leaves. Add tomato puree + salt and stir fry till oil separates.
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EGG SCRAMBLED WITH SPINACH / PALAK ANDA BURJI INGREDIENTS METHOD Beat the eggs with the milk /water and keep aside . Heat oil in a pan . Crackle jera. Add onion + green chilli and stir fry till translucent . Add the chopped leaves + salt and mix well. Stir fry for 3 to 4
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SPRING ONION MOONG DAL KI SABJI INGREDIENTS METHOD Wash and soak the dal for minimum 1 hour or more. Heat oil in a pan and crackle the jeera . Add the onion and stir fry till translucent . Lower the flame and add the masala pwdr + sugar. Stir fry for few seconds. Add the
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MALABAR SPINACH SAMBAR RECIPE Malabar spinach is high in vitamin A, vitamin C, iron, and calcium. It is a rich source of soluble fibre and hence good for treating constipation. It has a high amount of protein for a plant and is also a good source of magnesium, phosphorus, and potassium. Another good reason to
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BASALE SOPPU THAMBLI RECIPE / MALABAR SPINACH CURD CURRY RECIPE Tambli is unique to the state of Karnataka especially Udupi – Mangalore & Malnad region. Tambli word is derived from ‘Tampu’ refers to cool and ‘huli’ refers as sour. Tampu Huli became Tambuli. This dish is cool to our body, and Tambli’s are good for digestion too. Good amount of curd is
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SOUTHINDIAN STYLE MORINGA SCRAMBLED EGG / EGG BHURJI WITH DRUMSTICK LEAVES INGREDIENTS METHOD Beat the eggs with the milk and keep aside . Heat oil in a pan . Add onion + green chilli + curry leaves and stir fry till translucent . Add the chopped moringa leaves + salt and mix well. Stir fry
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MAHARASHTRIAN STYLE CHIVAL CHA ZUNKA RECIPE / CHIWALI CHA ZUNKA / CHIUCHYA BHAJICHA ZUNKA BY DISHA LAHORI INGREDIENTS METHOD Heat oil in a pan and crackle the jeera . Add garlic and stir fry till light pink . Add onions and fry till translucent . Add the leaves and give a mix. Add red chilli pwdr +
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QUICK MUTTON RECIPE INGREDIENTS METHOD Clean , cut , wash , rinse the mutton .Drain the excess water . Take all the ingredients as shown in the video and pressure cook upto 5 whistles till the mutton is cooked. No need to add water . Heat oil in a pan and add onion + curry
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MORINGA LEAVES DAL RECIPE / MURUNGAI KEERAI PARUPPU INGREDIENTS PREPARATION METHOD Heat oil in a pan and crackle mustard seeds . Add red chilli + garlic + onion and stir fry till pink . Add the leaves and mix well . Add salt and stir cook for 6 to 7 mins. Add sambar pwdr and
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SINDHI STYLE DRUMSTICK FLOWERS MALAI SABJI BY DISHA LAHORI HOW TO USE THESE FLOWERS – These flowers are very delicate, and when one goes to buy these from the market, you will get very few bloomed flowers, most of them are buds. Along with these you shall find broken thin stems. These stems have to be
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KERALA STYLE RAVA UPMA / UPPUMAVU BY DISHA LAHORI Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina. The difference between Mumbai upma and south indian upma is
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WHEAT FLAKES UPMA / WHEAT POHA RECIPE INGREDIENTS METHOD Take the flakes in a strainer, wash it well and drain the excess water. Cover and keep it in the same strainer till use . Heat oil + ghee in a pan, add mustard seeds + urad dal + jeera and let it crackle. Add onions
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SUKHI ALOO KI SABJI / DRY ALOO SABJI INGREDIENTS METHOD Take all masalas in a bowl add 6 tbsp water and mix well . Heat a pan with oil . Add the masala mixture and mix well. Taste the masala and adjust any ingredients as needed. Cook on medium flame till oil separates . Add
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MOMS CHOLE RECIPE WITHOUT GARAM MASALA BY DISHA LAHORI INGREDIENTS Kabuli chana – ½ cup Chana dal – ¼ cup Fresh coriander leaves – 1 ½ cup Green chilli – 6 or as per taste Garlic – 15 Turmeric – ¼ tsp Coriander pwdr – 2 tsp Red chilli pwdr – 1 tsp or as
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RIDGE GOURD PEEL THECHA | BEST OUT OF WASTE RECIPE | TURAI KE CHILKE KI CHUTNEY | SHIRALYACHYA SAALACHI CHUTNEY BY DISHA LAHORI The nutritive peels of the humble Ridge gourd or soft gourd can be used to make a quick, lip smacking spicy chutney Thecha or kharda is an authentic maharashtrian recipe of dry
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SHREDDED BONELESS MUTTON RECIPE / PULLED LAMB / Shredded Mutton With Caramelized Onions is a delicious recipe which gets its flavour from slow cooked mutton pieces and combined with a sweet caramelised onions. INGREDIENTS PREPARATION METHOD Heat oil in a pan and add in the onions. Cook till the onions are completely caramelized it may
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NARAYAN DAS LADOO / COCONUT RAVA MODAK / NAIVEDYA PRASAD FOR GANESH CHATHURTI / RAGHAVDAS LADOO BY DISHA LAHORI Special soft and delicious ladoo from Maharashtra, Raghavdas Ladoos are prepared with coconut + semolina with sugar syrup INGREDIENTS PREPARATION Heat 1 tbsp ghee in a pan . Add the rava and stir fry for 2
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SOYA CHUNKS COOKED WITH FRESH RAJMA BEANS/ FRESH RAJMA BEANS SOYA CHUNKS SABJI INGREDIENTS METHOD Soak the soya chumks in hot water for 5 mins. Wash and rinse well .Strain and keep aside till use Heat oil in a cooker and crackle the jeera. Add onion + curry leaves + green chilli and stir fry
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ANDHRA STYLE BHINDI CHUTNEY BY KUSUM UMASHANKAR INGREDIENTS METHOD Wash and wipe the ladies finger. Chop into 1 inch size. Heat oil in a thick bottomed pan on low flame , fry chana dal. Now add coriander seeds and fry till golden . Lastly add red chillis and give a mix . Remove and keep
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