Heat 1 tblspn, oil and cook jeera for 3 minutes, do not allow to brown. This will soften the seeds and bring out the flavour. Add the dhal and the rice and stir gently. Add water to cover and cook on light heat until tender. This is an excellent dish for ..

This Mag Ni Dal Ki Khichdi tastes simply awesome ! I love this irresistibly seasoned yellow gram dal rice for a meal with brinjal fry ! Try this Mag Ni Dal Ki Khichdi and let me know if you like it !

1. Wash the moong dal thrice. Peel and cut the onions and potatoes into small cubes and wash once and place the items in a vessel along witlp the turmeric, salt and four cups of water. Cook till soft. 2: Grind the coconut, chillies, ginger-garlic and cinnamon ..

Wash the rice and lentils together, drain them into a sieve and then set aside. Melt the ghee in a medium-sized saucepan, add the onions, onion seeds, mustard seeds and curry leaves and fry for 2 minutes. Lower the heat and add the remaining spices. Next, add ..

1. Rinse the rice and masoor dhal well and leave them in a bowl of water to soak. 2. Heat the oil in a medium-sized heavy-based saucepan and fry the curry leaves and mustard and onion seeds with the onion for about 2 minutes. 3. Lower the heat and add the ..

Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty

Quick sour dill pickle: Place cucumbers quartered in 4 pieces. Place them in a clean jar. Add all other ingredients. Mix and allow to stand for 48 hours at room temperature. Store them in refrigerator from now on. Dill flavored mung dal: Boil the dal for 30 ..

1. Wash and soak moong dal for whole night. 2. Grind the dal and other spices to fine paste except Eno. 3. Keep it for 5 minutes. 4. Then add Eno and mix gently. 5. Steam them in mini idli stand for 8 to 10 minutes 6. Check by putting tooth pick in the idlis ..

1. Soak the green moong dal overnight. 2. Rinse. Remove husks by rubbing with fingers. Grind in a mixer to a fine paste. Add enough water gradually. Mix hing. 3. Now add cumin seeds, ginger, salt and coriander leaves and mix the batter well. 4. Heat a non ..

1. Soak the moong dal in water for 2 hours. Drain. 2. Grind with the fresh curds and green chillies. 3. Add the gram flour, asafoetida, coriander, sugar, lemon juice and salt and mix well. 4. Grease balana leaves lightly. 5. Spread 1 tablespoon of the mixture ..

1. Grind drained dal fine, either in a stone grinder or mixie. 2. Use minimal water. 3. Chop all veggies into chunks. 4. Chop green chilles very fine. 5. Mix all ingredients into dal. 6. Beat with hand to blend well. To make pancakes: 1. Add 2-3 tbsp water ..

Mash boiled potato. Grind chillies. Soak moong dal overnight and grind to a fine paste. Mix potatoes, cabbage, chilli paste, salt, turmeric and moong dal paste and keep for an hour. Make small balls, flatten them and shallow

Taste this incredibly tasty Moong Daal Kosambari salad, a compulsory entry to almost all the festivals, occasions etc. Chew in the proteins and enjoy the cooling effect the salad gives to your

1. Soak the gram for 4-5 hours. Grind to a very fine paste. 2. Melt fat in a karai (fry-pan) and add ground gram. Fry to a slight brown colour over a very slow fire. 3. Boil milk separately with sugar. 4. When gram starts browning add milk. 5. Keep on ..

Sprouted moong dal curry is healthy, nutricious and a real treat to

This Sambaar is a very good combination for idly, dosa and chapatti and puri. The same method can be done with masoor dal also. You can add any vegetables of your choice too like carrot, beans,

1. Soak dal for 3-4 hours only. Do not soak for a longer period. 2. Strain. Grind with 1 cup water to a smooth batter. Add about 1/2 cup water to get a pouring consistency. 3. Add 1/2 tsp salt and 1/2 tsp chilli powder. Keep aside. 4. Prepare the paneer by ..

1. Soak the moong dal for 3 to 4 hours. Drain. 2. Add the green chillies and blend in a mixer with very little water. 3. Add the asafoetida and soda bi-carb and mix well. 4. Heat a non-stick sandwich toaster and spread 1 teaspoon of the mixture in each ..

1. Roast gram on hot griddle till it starts to brown. 2. Grind green chillies and turmeric. 3. Boil gram with ground chillies and turmeric; when cooked, add salt. 4. Grind together coconut, cumin and onion to a very fine paste. 5. Add to gram and add ..

The delicious Indian dessert of the Moong dal halwa made easy for you. This popular dessert is lentil paste cooked with sugar and milk. The perfect recipe to a great dessert, just right for the special party you were planning for the

1. Soak the moong dal for 2 hours. Drain. 2. Add the green chillies and a little water and grind in a mixer. 3. Add the gram flour, curds, asafoetida and salt. 4. When you want to serve, add the fruit salt and mix well. 5. Pour the mixture into two thalis of ..

1. Sieve flour with salt. 2. Rub in fat. 3. Beat the curds with a little water and add to flour. 4. Add soda bicarbonate dissolved in a little water. 5. Make a smooth dough and keep aside. 6. Soak gram overnight. 7. Chop green chillies, ginger and coriander ..

1. Clean, wash and soak the gram for 12 hours. 2. Remove husk as much as possible. 3. Grind coarsely. Add chopped chillies, ginger, coconut, coriander, cumin, pepper and salt. Mix well. 4. Rub on in gram flour and add to mixture. 5. Fry this mixture in the ..

1. Wash and soak gram in double the quantity of water for one hour. 2. Cook till soft. 3. Pick and wash spinach. Add to gram and cook for 10 to 15 minutes. Add salt, turmeric and chilli powder. Remove from fire. 4. Heat oil. Fry asafoetida and pour over dal. ..

Soak dal in water for 2 hours. Drain and grind coarsely with very little water. Heat ghee and add the ground dal. Stir constantly till it is golden in colour. Add khoya and continue stirring till mixture is blended and golden. Check sugar. Add drained ..

1. Soak the moong dal in water for 3 to 4 hours. Then wash it very well. 2. Blend the soaked dal in a blender with the green chillies and a little water. 3. Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well. 4. ..

1. Wash and soak gram overnight and grind it coarsely. 2. Chop ginger and coriander leaves; grate coconut. 3. Heat fat, add the gram and cook. Add grated coconut, coriander and cumin powder, asafoetida, ginger, coriander leaves, turmeric, chilli powder and ..

Fry dal with ghee unti dal turns light brown. Take a vessel pour water and heat it. Bring water to boil, add dal, cook until dal become soft. Add jaggery powder and grated dry coconut, mix well. Add cardmom pwd and fried raisins,cashews and almond. Serve

MAKING 1)In a saucepan, add moong dal and water. Bring it to a boil. 2)Add the salt, turmeric, ginger and garlic and cook for 30 minutes on medium heat. 3)Add tomato and garam masala and cook for 10 minutes. 4)Take a small frying pan and heat ghee in it, add ..

1. Soak the moong dal in water for 3 to 4 hours. Then wash it very well. 2. Blend the soaked dal in a blender with the green chillies and a little water. 3. Add the fenugreek leaves, gram flour (besan), asafoetida, soda bi-carbonate, sugar and salt and mix ..

Wash the fenugreek leaves and set aside. Cook the moong dhaal in lightly salted boiling water until it is soft. Drain and set aside. Heat the oil in a heavy-based saucepan, add the onions, onions seeds and curry leaves and stir-fry until the onions are golden ..

GETTING READY 1) Soak dal overnight. MAKING 2) Take wok and heat oil. Add onions and fry until they change color. 3) In another wok, heat oil and add ginger and chillies. Cook for 2 minutes. 4) Add dal, turmeric and water. Cook until dal is almost cooked. ..

Bengali fish curry with aubergines, potatoes and moong dal is a dish that compliemnts bengali cuisine. It is one the most popular bengali sea food recipe after bengali steamed fish with mastard masala. Bengali fish curry with aubergines, potatoes and moong ..

Soak the moong in water. Boil six cups of water and put in the moong. When it is nearly cooked, add all the other ingredients, and continue cooking on a moderate fire, till the moong is quite

This Liquid Moong Dhal is a filling complement to your main dishes which may be rice or Indian breads. Just try this flavorful bean preparation for you next meal. Your suggestions for this Liquid Moong Dhal are

Combine rice and moong dal. Clean, wash and soak in three cups of water for eight to ten minutes. Drain water and keep aside.In a pressure cooker combine the washed rice and dal, grated carrot, chopped spinach, turmeric powder and salt along with three cups ..

Wash and clean Bombay duck and cut into two-inch pieces. Shallow fry till crisp and mix with paste for patio along with sesame seed oil. Carefully remove centre veins of banana leaves and soften by holding about six inches above a fire. Place them one on top ..

Fada khichdi is a cooked lentil and bulger wheat preparation that is made with vegetables and can be served as a full meal. Pressure cooked and flavored with cumin, chilies, ginger, cinnamon , cloves and asafoetida, the fada khichdi is heavy and filling.This ..

Wash rice and dal. If pigeon peas are used, soak for half an hour, or half boil. Place all ingredients except butter in a pan and add water coming upto one inch above level of rice and dal. Bring to boil and simmer on low heat, with pan half covered. Cook ..

Wash 1 cup Rice & half cup Moong Dal together, drain water & keep aside. Heat 3 tbs oil in a shallow pan. Add cumin seeds, cinnamon sticks, cloves, bay leaves, onions, green chillies & turmeric powder. Saute until onions turn brownish. Add this to Rice. ..

Wash rice and dal and soak for twenty minutes. If prawns are large, cut in half. Blanch prawns and reserve water. Heat ghee in a pan and fry onions and whole spices, till onions are brown. Add one cup water and simmer till onions turn mushy and water has ..

My family loves this Khichdi Recipe .Khichdi is a unique Indian dish. It is also known as khichdee ,khichadi ,khichuri, and khichadi. Khichdi is an Indian dish that contains a combination of rice and lentils .It is generally eaten during illness period as it ..

Wash rice and dal and soak for twenty minutes. Cut paneer into medium-sized pieces. Heat ghee in a pan and fry onions and whole spices, if used, till onions are brown. Add one cup water and simmer till onions turn mushy and Water has evaporated. Add dal, ..

Dal is healthy, so try this delicious recipe for

1. Peel the doodhi and cut it into small pieces. Bring about 850 ml / 1 1/2 pints of salted water to the boil and drop in the doodhi. Boil for about 5 minutes. Drain the water and set the doodhi aside. 2. Wash and pick over the moong dhal for any stones, etc. ..

Ven pongal is a popular south Indian food. Ven pongal is a spicy version of pongal. If you love spicy food, learn how to cook ven pongal through this recipe video of ven pongal. Try it. You will love this tasty ven

Green Mung Beans are packed with proteins and are an excellent source of valuable nutrients. This curry is a great combination with

GETTING READY 1)In a wok, heat ghee to smoking point. MAKING 2)In a wok, heat 1 tablespoon ghee on low heat, and fry onion, mustard and asafoetida for 1 minute. 3)Add next 5 items and mix nicely. Now add the dal, cover and cook on medium heat for 10 minutes ..

the blend of spinach & moong beans had always been good to taste. & this is here for you in form of

Pesarattu or pisharattu is a kind of dosa. This is also known as Pesarattu dosa. Pesarattu dosa is a south Indian breakfast. This is very popular in Andra Pradesh. In telugu pesarattu dosa is known as pesar pappu. This Pesarattu dosa is prepared with whole ..

Wash rice and all dais separately. Half boil pigeon peas and gram. Soak rice and remaining dais for twenty minutes. Heat ghee in a pan and fry onions and whole spices till onions are brown. Add half a cup water and simmer till onions are mushy and water has ..

1. Fry the chopped onions, carraway seeds, pepper, cinnamon, cloves and bay leaves in two serving spoons of ghee and when lightly done add the washed rice and dal, turmeric and salt. Cover with sufficient water so that the grains are completely cooked. When ..

Wash Bombay duck well and cut in half. Rub with oil and ground spices and fry lightly. Keep aside. Wash and half cook pigeon peas and Bengal gram together. Wash and soak rice and other dais. Heat oil and saute onions and whole garam masala till onions are ..

Wash rice and dais and soak for twenty minutes. Heat ghee in a pan and fry onions and whole spices till onions are brown. Add half cup water and simmer till onions are mushy and water has evaporated. Add ground spices and saute for 3-4 minutes. Add dais and ..

Wash rice and all dais separately. Half boil pigeon peas, gram, black beans and field beans. Soak rice and remaining dais for twenty minutes. Heat ghee in a pan and fry onions and whole spices till onions are brown. Add dais and rice, saute for 3-4 minutes, ..

1 Heat the oil. Add the cumin and aniseed and let them brown lightly. 2 Add the onions and fry light brown. 3 Add the ginger and garlic and fry the whole mixture golden brown. 4 Add the rice and dal along with the water in which it was soaked and the ..

Wash and soak green grams dal for 5-6 hours. Wash and beat and remove the skin. Remove the skin by beating the dal and removing water. Add the squeezed dal and green chili and grind to paste. Add salt and just churn and pour the batter in the greased thali. ..

1. Soak Moong Dal for 2 1/2 hrs. 2. Dry palak leaves after washing and cut them in medium size. Keep this aside. 3. Chop onion {not very fine). 4. In a mixer, take Moong Dal, ginger, chilli and grind it. 5. Don't add more water while grinding, otherwise the ..

Ranjani Shakar shares a crisp and flavorful sprouted moong and carrot salad recipe.

This is the first step towards making delicious snack, dal

Lean the best way of serving dal

Prepare the herbs for dal

Dal Roundels has a Exciting taste.The Garam Masala and Tomatoes Ketchup gives the Dal Roundels Diverse taste. must catch

A classic Indian dish, the Dal fry recipe is a highly nutritious delicacy that goes with any of the Indian breads. Simple and great tasting is all that can be said about this excellent dish.

The tadka dal is an essential part of the staple Indian diet. The answer to a healthy and wholesome diet this lentil soup is best enjoyed with steaming hot

Pressure cook dal along with salt, turmeric, ginger and slit green chillies until soft. Whisk it to make a smooth paste. Transfer to a pot. Add diced tomatoes and cook till tomatoes are soft. (You can add the tomatoes in the pressure cooker, but I prefer to ..

Stir fry the drained dal in ghee gently till it is pink. Add 1 cup water and cook till very soft. Add jaggery, nuts, copra, drained raisins and cardamom powder. When blended, add the coconut milk. Do not simmer too much after this addition. Boil only once ..

GETTING READY 1)Clean and wash the dal. MAKING 2)In a deep saucepan, add dal and water, turmeric and salt. Cover and cook it on medium heat for 30 minutes. 3)In a bowl, add wheat flour and salt. Mix water and make soft dough. 4)Divide the dough into 8 ..

Wash the moong dal twice and place in a vessel along with 4 cups of water. Wash the potato cubes and add them to the dal along with the salt and turmeric powder. Wash the tamarind leaves well and chop them finely and cook along with the dal on medium heat. ..

Soak the dals together for an hour and strain. Heat the oil in a pressure cooker. Add the mustard and cumin seeds and when they pop, add the curry leaves and hing. Stir in the ginger paste and the minced green chili along with turmeric. Add the tomatoes and ..

1. Cook the dal in 3 teacups of water. 2. Heat the oil, add the onion and cumin seeds and fry for 2 minutes. 3. Add the cooked dal, the spinach, amchur powder, tomato, turmeric powder, paste and salt and boil for 5

Wash and soak chana dal in enough water for 4 hours. After 4 hours rinse toor dal and moong dal and mix with chana dal in pressure cooker. Add hing, turmeric, tomatoes, green chillies, ginger, mix well. Cover and pressure cook until 4 whistles. For tempering ..

Wash all the five dals and cook them in salted boiling water or in pressure cooker. Dal should be quite thick. Heal oil in a pan and fry onion till light brown. Add ground masala and cook for five minutes, sprinkling water if necessary. When ghee comes on ..

For Chutney : 1. Take a blender jar, put curd and green chillies and salt and blend it into a fine paste. 2. Heat a small pan, put mustard seeds, a pinch of hing and curry leaves and saute them. 3. Mix it with the paste. Your chutney is ready. For Dosa : 1. ..

This Dal Bati recipe is one that you could try the next time you decide to have a barbecue. Hot Spicy dal served with roasted whole wheat dough, this is absolutely delicious and yes, healthy as I decided to use the grill instead of deep frying them.

Dal pinni is an indian lentil preparation made with split yellow lentils and split bengal gram. The daal pinni is best served with rice or rotis and is cooked with water along with flavoring spices like red chilies, cloves, coriander, poppy seeds, mustard and ..

1 Mix and wash thoroughly all Dals (lentils). Soak for 15 minutes. Cook slowly in medium heat until half done. 2 Heat ½ of ghee and fry onions. Add all of the spices until onions are fried until light golden brown. 3 Add the onion and mixture to Dals ..

Bitter gourd contains a hypoGlycemic or insulin like property also known as plant insulin which is highly beneficial in lowering the blood sugar

Dal bati is a lentil soup with baked whole wheat flaky round bread that are very tasty and healthy.Lentil are high in proteins. They are often mixed with other foods in India. Dal is a mixture of 5 different types of

Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to ..

Machher Matha Diye Mug Daal (Lentil with Fish Head) is a very popular Bengali recipe, which is served mainly on festive days or in any family get-together. The recipe tastes best with the fish head of Rohu fish. As for the lentil, use small sized split moong ..

Dhal Sag has a lovely taste. Dhal Sag gets its taste from lentils mixed with spinach. Dhal Sag is inspired by many food joints around the

Lentil curry is a delicious tasty moong dal that is nicely flavoured with the curry powder, kasuri methi cumin, mustard and garlic. This Lentil curry tastes best when served over the hot cooked rice or with the chapati. Try out the spicy Indian dal and enjoy!

This Khaman tastes incredible ! Try out this irresistibly seasoned moong and urad dal steamed cake for breakfast or a snack with spicy coriander dip ! Your suggestions for this Khaman are welcome

This daal is part of lunch or dinner menus in every Pakistani house. It is simple, easy and delicious to make.

Simple Indian dal

Mix the onion, chopped chile, parsley or watercress leaves, and lemon juice together. Stir the mixture into the dal and serve

Wash dal, drain and dry in a kitchen towel. Heat oil in a non-stick frying pan over moderate heat and add mustard seeds. When they start spluttering, add dal and red chillies. Fry stirring continuously for 1-2 minutes till dal turns golden brown. Remove from ..

Wash green beans and trim ends. Slice finely into rounds of about 1/4 inch. In a cup or small bowl, mix the yogurt with the green chili or cayenne, parsley, salt, sugar, dry mustard, cumin, and lemon juice. Add 3 tablespoons water and mix well. Heat the oil ..

Wash the green beans and trim the ends. Slice into fine rounds, 1/8 to 1/4 inch thick. When all the beans are chopped, set aside in a bowl. Put the ginger in the blender with 3 tablespoons of water and blend at high speed until it is a smooth paste. Heat the ..

Dry roast all the ingredients (except the turmeric and salt) in a pan until lightly coloured. Grind everything to a fine powder. Store in an air-tight container. Serve with hot rice and with little oil or

Put spinach in a pan with dal, salt, onion, chillies, ginger and 1 cup water. Cook covered till dal is soft. Remove chillies and throw away. Beat contents of pan with egg whisk till smooth. When slightly cool, sprinkle wheat flour on top and stir well. In a ..

1. Soak the green moong dal for 4-5 hours in water. 2. Then take the moong dal and add very little of water and grind this together with green chillies and hing and salt. 3. Take a thali. 4. Spread that moong dal batter on the thali. 5. Put this thali in a ..

1. Soak moong dal for 4 hours. Grind to a fine paste. Add chopped coriander leaves and green chillies. Add salt. 2. Heat oil. Make small balls with the moong dal paste. Fry on a slow fire. 3. When the pakodas are golden brown, take them out and dip them in ..

Wash dal and place in a pan with water to cover by one inch. Add green chillies and turmeric powder and bring to boil. Skim and simmer till done. Mash or puree dal. Add remaining ingredients except seasoning and simmer for ten minutes. Heat ghee in a small ..

soak green gram in water for 30-45 min.In a salad bowl, mix the grated carrots, soaked moong dal (after straining excess water), coconut, curry leaves, coriander leaves, salt, lime juice. Fry the seasonings (mustard, urad dal(black gram), green ..

this is a healthy food forparties having low fat loved by each age

The badam araitha keerai kootu is a cooked lentil preparation from south india that is made with three lentils and spinach. Cooked together with almond paste and spices like green chilies, asafoetida and turmeric. Served hot it goes best with rice or

Boil sprouted moong and channa for 1 whislte and keep aside. In a pan add oil when it is hot,add mustard seeds and allow to splutter. Then add jeera seeds,urad dal and fry for sec. Now add onion and fry till it becomes brown colour. Add green chillies,tomato ..

In a cooker add oil,when it is hot put mustard seeds allow to splutter. Then add dry red chillies,channa dal green chillies and fry for a sec. Thne add washed and drained rice,moongdal and fry for a while. Now add salt 3 1/2 cup water and allow bubbles to ..

Soak all dal together in water for 4 hours or until soft and drain excess water Grind coarsely with the remaining ingredients (not fine paste and do not add water) Shape the mixture into small balls, oval shape or oblong Arange them in idli stand or cooker ..

Pongal is a traditional South-Indian Dish made with Rice and Moong Dal and then mixed with some roasted cashews, finely chopped ginger, green chillies and freshly ground black peppercorns. Pongal is of two types. The Sweet Pongal and Salt Pongal. Both are ..

For Curry : 1. Add all ingredients and put it on steam for 30 minutes. For Chaat : 1. Crush the papdi into small pieces. 2. Make a tadka of moth, moong, black and green channa. Add masala to it. 3. Put 4-5 drops of lemon and garam masala. For Kofta: 1. Grind ..

Cut the onions, tomato and beetroot into small pieces. and keep aside. Heat oil in a tava, allow the curry leaves to splutter. Add the onions first, when golden brown tomato and then beetroot. Grind chillies, pepper, rice and cumin seeds in the mixie and ..

This is done in almost all north indian

GETTING READY 1. In a bowl add dal and soak in water for whole night. 2. Drain out dal from water the next day and keep aside. MAKING 3. In a skillet heat 1 tablespoon ghee and toss in mustard and asafoetida. 4. When seeds stop spluttering, add dal and saute ..

Lemon rice or lime rice is a popular south Indian food. This video recipe for lemon rice is very simple and easy. Lemon rice is primarily eaten during breakfast. Lemon rice goes well with seafood and vegetables. Try this tasty lemon rice. You will be thankful ..

Cabbage Saute is a very simple, light dish. Healthy and tasty, quick dish. Try it and

Hot Kachori is north indian delicious dish made from flour moong dal garam masala. Specially great for holiday marriage party and

For dhan-saak 1. Mix the dals and wash them. 2. Cut the vegetables into big pieces. 3. Mix the dals and vegetables, add 7 teacups of water and cook in a pressure cooker. 4. Sieve this mixture. If it is very thick, add a little water. 5. Heat the ghee in a ..

Mix half ground spices with prawns and keep aside for half an hour. Heat half ghee and oil in a patio, or broad-based pan. Add remaining ground spices, and chopped ingredients. Fry well. Heat remaining ghee and oil in a frying pan and fry prawns. Add them to ..

To prepare the pulisu (gravy): N a kadai, heat the sesame oil. Add the seasoning (thalikara kari vadagam) and allow it to crackle. Add the onion, the ginger-garlic paste and the and green chilli paste. Saute for around five minutes. Mix in the tomato paste ..

Are you looking for simple way to make Coconut Rice dish? This recipe video of Coconut Rice will show you how to make it in five minutes. Coconut Rice can be eaten during breakfast or lunch. You must try this Coconut Rice. You will be thankful for this ..

Kachori is a super dish from Indian cuisine and it is very popular in India. This dish is very easy to prepare and Kachori can be a treat to your taste buds. Watch how Bhavana prepares Kachori in this step by step

Heat oil in a pan. Add mustard seeds. When they splutter add green chillies, red chillies and ginger. Saute for about 5 seconds on a medium heat. Now add the curry leaves and saute for another 5 seconds. Now add 2 cups of water and salt to it. Check the ..

This Handvoh is a lovely dish ! I love this savory lentil cake from Kathiyawad for breakfast or for a snack ! Try this with coriander chutney and your joy will know no bounds ! Feel free to share your views about this Handvoh with me

This dish goes well with Kanji or Porridge which then makes it a complete

Mix fenugreek leaves with half tsp salt and leave for twenty minutes. Squeeze out water to remove bitterness from leaves. Rub ginger and garlic paste into meat pieces, place in a pan, add salt and water to cover. Bring to boil and lower heat. Simmer till meat ..

An authentic Punjabi Dahi Bhalle recipe for you. Lentil dumpling soaked in yoghurt sauce is a favorite Indian dish that has come to be a favorite with all ages. The lentil makes it a high protein food that you could enjoy on any occasion.

Soak chana dal and mung dal separately. Peel and chop potatoes. Cook chana dal in salted boiling water. After 5 minutes add mung dal 2 minutes later add potatoes. Cook till every thing is tender. Do not over cook. Strain. Mash dals and potatoes; add flour, ..

Soak 50 gms each of Hesaru beLe' and Kadale' beLe' separately for one hour. Grate the coconut to provide one handful of turi (grated material). Drain the water from hesaru beLe' and kadale' beLe'. Peel one cucumber and cut it into small pieces of the size of ..

Mix fenugreek leaves with half tsp salt and leave for twenty minutes. Squeeze out water to remove bitterness from leaves. Wash dais well and mix with meat and chopped ingredients for dal mixture and meat. Put into a pan with water to cover by one inch. Bring ..

Put the ginger in blender with 3 tablespoons of water and blend until smooth (about one minute). Peel the carrots and slice them into rounds about 1/8 inch thick. Heat the oil in a 10-12-inch skillet over medium heat. When very hot, add the mustard and ..

Halve the onion rings and separate. Heat the oil in a heavy-bottomed 10-12-inch skillet over medium heat. When hot, add the halved onion rings and fry them for about 5 minutes until they are dark brown but not burned. Remove with a slotted spoon and spread on ..

Take Handvo flour mix in a big bowl(if using rice and daal then wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside. Grind to a paste) Add all ingredients except Vegetabe, ENO and tempering ingredients and mix everything very well ..

Mix all the ingredients for meatballs and keep covered in a bowl. Mix all the ingredients for the stuffing in another bowl. Preparing the koftas takes a little time, so you might as well make yourself comfortable. If you have a table and chair in your ..