COOKING MADE EASY

General Knowledge: Green moong dal  a traditional ingredient in Indian cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green moong dal is best cooked with assertive flavorings. How much protein is in moong dal Chilka? A 100 g serving of cooked moong dal can provide you with about 6 g protein. It also contains some amounts of vitamin E, C, and K.   Recipe of  Split Green Moong ( Chilka Moong Dal) Khichdi. A very quick and easy recipe  made in pressure cooker. Soak Chilka moong dal in water for approx 4 hours. Soak Rice for 1 hour. Wash these well. Add some Oil or Ghee in the pressure cooker and once heated add some cumin seeds. Once it starts to crackle add chopped or sliced onions (optional),Bay leaves, Hing (asafetida), cinnamon stick,  Turmeric powder (haldi), red chilli powder, pinch of garam masala(o...

Veg Spaghetti Method: Boil Spaghetti and let it cool down for around 10 mins once cooked. Add oil and once it's heated add some chopped ginger garlic onions and green chillies. After the onions turn light, Add tomatoes and capsicum. Cook well for about 5 minutes and add the remaining ingredients mentioned above and saute well. Then add the Spaghetti , mix well and cover it with a lid and cook it for about 10 minutes on low flame. You can garnish with some grated mozzarella cheese before serving. You can add vegetables of your choice to this recipe. For the chicken lovers below is the recipe of chicken spaghetti 👇👇👇👇👇👇 CHICKEN  Spaghetti  : Marinate chicken Pcs in corn-flour soysauce pepper salt ginger-garlic paste & fry it & add it in the spaghetti while cooking it with the vegetables that'll include chopped garlic, chopped ginger,chopped onions, carrot, green chillies, spring onions, green capsicum and saute veggies in soysauce vinegar green and red chilli ...

VAGHARELA BHAAT is a very quick and easy to cook, gujarati dish which is usually made from leftover plain rice. It has many variations to it and below is my version of this yummy rice. RECIPE: In a cooking pan heat oil, as oil starts heating add Mustard Seeds (Rai) & Cumin seeds, after these starts spluttering , add hing, chopped onions, curry leaves, chopped green chilies, ginger-garlic paste...cook till the onions turn translucent. Add Red chili powder, coriander powder, turmeric, garam masala powder or biryani masala powder (optional) , salt and sauté for a minute. Add Cooked Rice and mix well till all the spices coat properly to rice. Squeeze some lime juice ( optional ).Garnish with coriander leaves. Serve hot with chilled raita or plain curd and pickle. You can also add some dried lasan (garlic) chutney masala powder along with the spices, while cooking for a more flavorful  taste.   

Description: Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent. It is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter. (Source :WIKIPEDIA) Recipe: Wash and Peel (Orange or Red) Carrots as per preference. I always Prefer the Orange Australian Carrots as they are sweet and of very good quality. Grate the carrots well and then start by cooking it by adding  some ghee, w hen heated, add the cardamom seeds and grated carrots and mix well....

  Recipe: STEP 1: Soak 2 cups Rice, 1 cup chana dal and 1 cup toor dal over night. Next morning Wash them well and grind it to a thick crunchy Batter in a grinder adding very little water while grinding. Add few drops oil and 3 Spoons Curd and leave it for 6 to 7 hours for fermentation. Always ensure to close the lid tightly so the batter ferments well, not allowing any air to go in and PS: Fermentation happens quicker in summers... STEP 2: Add some salt, ginger chilli paste, dried fenugreek ( kasuri methi), turmeric powder, red chilly powder, grated bottle gourd ( lauki in hindi) ,chopped curry leaves & mix well and add a tadka(tempering) of asofetida , til (sesame seeds) , mustard seeds, methi seeds, red kashmiri chilli in oil and add it into the batter and mix immediately. Leave aside this prepared handvo batter for half an hour and then start to cook it. Frying: Add some oil  in a nonstick pan and add to it some asofetida , til (sesame seeds) , mustard seeds, methi ...

DESCRIPTION: Fried rice  is a dish of  cooked rice  that has been  stir-fried  in a  wok  or a  frying pan  and is usually mixed with other ingredients such as  eggs ,  vegetables ,  seafood , or  meat . It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of  East Asian ,  Southeast Asian  and certain  South Asian cuisines , as well as a staple  national dish  of  Indonesia . As a homemade dish, fried rice is typically made with ingredients  left over from other dishes , leading to countless variations. Fried rice is a common  street food  in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential ...

  Kheema Kebabs are prepared in many countries and have lots of variations to it & here is the recipe of parsi style kheema kebabs which we parsi people are a huge fan of and love having them with the famous parsi dish dhansak and rice.  Recipe : Wash  (400 gms)Minced Meat well in water and ooze out all the water from it and then marinate it with 2 medium size boiled mash potatoes ,fried onion slices, chopped mint leaves, chopped green chillies, chopped coriander leaves, lemon juice, salt as per taste, chilli powder, turmeric powder, cumin powder, coriander powder, pepper powder, 1 tsp ginger garlic paste, garam masala powder (optional), chicken masala powder,1 beaten egg and breadcrumb and mix well and leave aside for half an hour till the spices are all well marinated in the minced meat. Make ball shape and Coat them with semolina and beaten eggs(optional) and deep fry in oil.  It can be enjoyed as it is or can also be eaten by making a grilled s...

  A very simple and quick to prepare recipe that kids will love to eat and so will adults equally enjoy it. Spread some butter ,on a slice of white bread and add some chopped green capsicum, mozzarella cheese (grated),salt ,pepper powder, oregano and chilli flakes & on another slice of bread add some butter and make a sandwhich and put it in the griller. Cut it immediately once grilled and serve it with ketchup or it can be enjoyed as it is. You can add olives or corn as well if you prefer it.

  One of my ALL TIME favorite recipe of Parsi style fried prawns ,that I learnt from my dad :) STEP 1) Clean prawns well after deveining them and leave few shells on(if preferred). STEP 2) Marinate them with salt, turmeric powder, red chilli powder, garam masala (optional),pepper powder, coriander cumin powder. To this add a paste of chopped garlic , cumin seeds and green chillies. This paste is best made using the traditional Indian mortar and pestle (instead of crushing it in the mixer/ grinder), as this gives out more flavor to the prawns. Add few drops of oil and mix well and leave it aside for 3 hours approximately.  (Below is a Picture of how exactly the prawns looks after marination) STEP 3) Fry them in oil in a non stick pan and add some water in order to enjoy the gravy texture formed on it else it will tend to become dry and less flavorful if slight water is not added. Cover it with lid and flip them after 5 to 10 minutes, and remember to not cook them on very high f...

DESCRIPTION: Khandvi, also known as Patuli, Dahivadi or Suralichi Vadi, is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt.  RECIPE:  STEP 1 :Take 200 gm Besan ( gram flour) in a bowl and add 1 cup curd & 2 cups water and mix it slightly and add pinch of turmeric powder and salt as per taste , then mix the batter well and ensure there are no lumps.  STEP 2: Add the Batter in a pan and mix till the batter becomes thick from  liquidy state. (NO OIL IS REQUIRED) STEP 3:  Remove it from heat and spead the batter i mmediately  in a flat surface and cut it in vertical order ,after its cooled down and roll it. TEMPERING : Heat oil, add few mustard seeds, curry leaves,  green chillies and pour it on the khandvi and  garnish with coriander leaves an d grated coconut(optional). The below pictures are taken from the y...

DESCRIPTION: Sabudana (T apioca pearls)  vada , also called 'sabu vada', is a traditional deep fried  fritter  from  Maharashtra ,  India . It is often served with spicy green  chutney   along with hot  chai  (Tea)  and is best eaten fresh.  In other parts of the country, Sabudana vada are eaten  when fasting. It's usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats.  Sabudana vadas are crunchy and melt in the mouth. RECIPE : Soak sabudana overnight in a little water, just enough to cover the sabudana. Drain any excess water from the sabudana.Add boiled mashed potatoes , grated ginger, green chilies (chopped) , red chilly powder, cumin powder , chopped coriander leaves and squeeze some lemon and add salt as per taste. Mix it well and form it in a ball shape and deep fry it in hot oil. You can also flatten them a bit, and fry these flattened pieces in the smoky hot...