COOKING MADE EASY

  ### Poha Chevdo Recipe **Ingredients:** - 2 cups nylon poha (thin flattened rice) - 2 tablespoons oil - 1/2 cup peanuts - 6-8 green chillies chopped (adjust to taste) - 10-12 curry leaves - 1/2 teaspoon salt (adjust to taste) - 1/4 teaspoon turmeric powder (haldi) - 1/4 teaspoon red chilli powder (optional) --- **Instructions:** 1. **Roast the Poha:**      Spread the nylon poha on a large plate or tray. Dry roast it on medium-low heat in a wide pan or tava for 4-5 minutes, stirring continuously, until it becomes crisp. Remove and keep aside. 2. **Prepare the Tempering:**      Heat oil in a pan over medium heat. Add the peanuts and fry until they turn golden and crisp. Remove half the peanuts and keep aside for garnishing. 3. **Add Chillies and Curry Leaves:**      In the same oil, add green chopped chillies and curry leaves. Fry for a few seconds until fragrant and crisp. Be careful not to burn the chillies. 4. **Add Spi...

  The recipe as per the below link is a must try ... https://m.youtube.com/watch?v=nkb1fJ8fVvo&pp=ygUdS2FiaXRhIGtpdGNoZW4gbWFzYWxhIGJhaW5nYW4%3D

  ### Ingredients: #### For the Mutton Marinade: - 500 grams mutton (bone-in pieces preferred) - 1/2 cup yogurt (curd) - 2 tbsp ginger-garlic paste - 1 tsp red chili powder,cumin powder,coriander powder,pepper powder,biryani masala powder - 1/2 tsp turmeric powder - 1 tsp garam masala powder - Salt to taste - Juice of half a lemon - Fresh coriander leaves, chopped (optional) #### For the Rice: - 2 cups basmati rice - 4 cups water - 2-3 green cardamoms - 4-5 cloves - 1 bay leaf - 1 small cinnamon stick - Salt to taste #### For Cooking: - 3 tbsp ghee or oil - 2 large onions, thinly sliced - 2 medium tomatoes, chopped - 2-3 green chilies, slit (optional) - 1/2 cup fresh coriander leaves, chopped - 1/2 cup fresh mint leaves, chopped - 1/2 tsp saffron strands soaked in 2 tbsp warm milk (optional) - Fried onions for garnish (optional) - Water or stock as needed --- ### Instructions: #### Step 1: Marinate the Mutton 1. In a large bowl, combine the mutton pieces with yogurt, ginger-garlic ...

250 g parwal (pointed gourd), washed and cut in halves 2 medium potatoes, peeled and cut into chunks 2 tbsp oil 1 medium onion, finely sliced Salt to taste ¼ tsp turmeric powder ½ tsp red chilli powder Instructions 1. Prep the vegetables Wash and slit the parwal in halves (or quarters if large). Remove the seeds. Peel and cut the potatoes into medium chunks. 2. Heat the oil In a pan or kadai, heat 2 tbsp oil over medium heat. 3. Fry the potatoes Add the potato chunks and a pinch of salt. Fry for 5–6 minutes, stirring occasionally, until light golden. Remove and set aside. 4. Cook the onions In the same oil, add the sliced onion. Sauté until golden brown. 5. Add spices Add turmeric powder, red chilli powder, and a little salt. Mix well. 6. Cook the parwal Add the parwal to the pan. Mix well so the spices coat the parwal. Cover and cook on medium heat for 8–10 minutes, stirring occasionally. 7. Combine Add the fried potatoes back to the pan. Mix gently. 8. Final cook Cook uncovered for 3...

  Sharbati Whole Wheat Flour (Atta): 2 cups  Salt: To taste Carom Seeds (Ajwain): 1 teaspoon White Sesame Seeds (Tal): 1 tablespoon Turmeric Powder (Haldi): ½ teaspoon Chili Powder: 1 to 1.5 teaspoons (adjust to your heat preference)Coriander-Cumin Powder (Dhana Jeera Powder 1 tablespoon Oil (for the dough/Moyan): 2 tablespoons Lukewarm Water: As needed to knead the dough, Oil: For deep frying 👩‍🍳 Step-by-Step Instructions 1. Mix Dry Ingredients In a large mixing bowl, add 2 cups of Sharbati Atta.Add the salt, ajwain (rub it between your palms slightly before adding to release flavor), white sesame seeds, haldi, chili powder, and dhana jeera powder.Mix all the dry spices evenly into the flour. 2. Knead the Dough (Medium Texture)Pour 2 tablespoons of oil into the spiced flour mix. Rub the oil into the flour with your fingertips until it feels like coarse breadcrumbs.Gradually add lukewarm water a little at a time and begin kneading.Important: Keep kneading until you get a smo...

  Gujarati Dhokla / Khaman Recipe 🛒 Ingredients For the Batter Chana Dal: 1 cup  Rice: 1 cup (standard ratio) Moong Dal (Mug Dal): ½ cup (standard ratio) Curd (Yogurt): 3 tablespoons Spices: Ginger (Adu), Green chilies (Marcha), and Turmeric (Haldi) to taste Leavening: 1 teaspoon Eno fruit salt + a splash of water Seasoning: Salt to taste For the Vaghar (Tempering)Oil: 2–3 tablespoons Mustard Seeds (Rye): 1 teaspoon Fenugreek Seeds (Methi): ¼ teaspoon Green Chilies (Leela Marcha): 2-3, slit Curry Leaves: A sprig Garnish: Fresh Coriander (Kothmir), finely chopped 👩‍🍳 Step-by-Step Instructions 1. Night: Preparation Wash and soak the chana dal, rice, and moong dal together in plenty of water overnight. 2.  Morning: Blending & Fermentation Drain the water from the soaked mix.Grind into a smooth, thick batter using a little water if needed.Add 3 spoons of curd and salt. Mix thoroughly.Blend in the crushed ginger (adu), green chilies (marcha), and turmeric (haldi).Cover ...