Aloo Chutney Wala Recipe

Aloo Chutney Wala

Aloo Chutney Wala:

Learn how to prepare Aloo Chutney Wala delicious recipe. Here is the recipe for Ingredients and Method below link. 

                                     
                                   Aloo Chutney Wala

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Kachri Ki Chutney

My stay in Haryana wasn't worthless.

Kachri Ki Chutney is a spicy Haryanvi Chutney.

Kachri is a wild variety of cucumber. This is an ultimate chutney for any chat !

#KachriChutney #Haryanvi #HomeMade

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how to cook kacchi haldi ka halwa

Kachhi Haldi ka halwa

Kachhi Haldi ka halwa Recipe:

Kachhi Haldi ka halwa (raw turmeric halwa) is special dessert but has remedial value in it. Natural turmeric has great health benefits. It is the home-based sweet recipe to give your relatives to keep them well.

Ingredients:

• Raw Turmeric, peeled and ground – 100 gm
• Jaggery – 100 gm
• Whole Wheat flour – 75 gm
• Ghee – 75 gm
• Milk – 200 ml
• Mixed Dry fruits – 1 tablespoon

 How to make Kachhi Haldi ka halwa at home

1. Take a thick bottomed pan and warmth little ghee in it and roast wheat flour until golden brown for 5-7 mins.
2. Now, pour in ghee and roast turmeric on medium flame till the raw taste disappears, do it for approximately for 10 minutes.
3. Ghee will become independent from the turmeric and now, it's for the time to feature flour and mix well.

To Be Continued>>> Kachhi Haldi ka halwa Sweet Recipe

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how to make punjabi urad dal pinni recipe

urad-dal-pinni-recipe

Punjabi dal pinni recipe can be ready with various styles. We have previously ready pinni with flax seeds, wheat flour and dry fruits. Today we are making delicious urad dal pinni recipe and mawa.

Ingredients:-

• Urad dal – ¾ cup (one hundred fifty grams)
• Sugar – 1.Five cup (300 grams)
• Mawa – ¾ cup (a hundred and fifty grams)
• Ghee – 1 cup (225 grams)
• Cardamom powder – 2 tsp

How to make Urad Dal Pinni:-

1. Clean the urad, wash thoroughly and soak in water for two hours.
2. Drain out the excess water and area the soaked combination jar, together with little water and grind the dal coarsely.
3. Heat some ghee in the pan and keep 50 grams for later use to roast the dry end result and gum raisins.
4. When the ghee melts, upload semolina into it, observed via floor urad dal.
5. Stir continuously and roast the dal on medium flame.
6. When the dal is roasted properly, there's exchange in coloration.
7. The dal receives golden brown in shade, ghee starts isolating from it and you get to smell correct aroma.
8. Dal is roasted nicely, flip off the flame and take out the dal in a plate.

To Be Continued>>> Urad dal pinni recipe

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how to prepare aloo kurkure snack recipe

Aloo Kurkure Snacks

Aloo Kurkure Recipe is a Haryana Vegetarian Snack Food Recipes that is very simple to prepare however very delicious as a night snack. Surprise your young people with Aloo Kurkure even as they return from faculty.

Ingredients

• Boiled, peeled and mashed potatoes – 1 cup
• Chopped mint leaves (phudina) – half of cup
• Finely chopped inexperienced chillies – half tbsp
• Roasted cumin seeds (jeera) powder – half of tsp
• Lemon juice – 1/2 tsp
• Salt to flavor
• Undeniable flour (maida) – 1/three cup
• Overwhelmed rice (poha) , coarsely ground – 1/three cup
• Oil for deep-frying

Aloo Kurkure Recipe Procedure:

1. Take a deep mixing bowl and upload potatoes, mint leaves, inexperienced chillies, cumin seeds powder, lemon juice and salt and blend well.
2. Now, make spherical balls or any form that your kids love and preserve it apart.
3. Take a bowl and upload simple flour with a touch water to make a thick and clean paste

Continue Reading>>> Aloo Kurkure Recipe

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baingan ka bhurth veg recipes

Baingan ka Bhurth

Baingan ka Bhurth Recipe:

Baingan ka Bhurth Recipe is a famous Punjabi dish that pairs fantastically with simple rotis /parathas. Baingan ka Bhurth comes to be my least preferred dish growing up. It becomes infrequently made at domestic.

Baingan ka Bhurth Recipe Ingredients:

• Onions- 2 Medium (finely chopped)
• Ginger- 1 Inch Piece
• Garlic- 4 Cloves
• Green Chillies-2 (chopped)
• Tomatoes- 2 Medium (finely chopped)
• Green Peas- 1/4 Cup
• Mustard Seeds- half of tsp
• Cumin Seeds- half of tsp
• Turmeric Powder- 1/4 Tsp

Baingan ka Bhurth Recipe Method:

1. Pound ginger and garlic together in a mortar and preserve apart.
2. Heat the three tbsp of oil in a pan. When the seeds start crackling add in green chilies, chopped onions and pounded ginger and garlic.
3. Once the onions flip brown add in chopped tomatoes, inexperienced peas along with turmeric, crimson chilies, and salt and coriander powder. Let the mixture cook dinner on a medium flame until the spices are cooked and the mixture starts off evolved leaving oil from the sides.

To be continued>>> Baingan ka Bhurth Recipe

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how to make hara dhania cholia veg recipe

Hara Dhania Cholia Veg Recipe

Hara Dhania Cholia Veg Recipe:

Then I remembered this easy veg recipe that I had at a chum’s residence. I loved it because it has very little spice and that lets in the flavor of the channa to dominate the dish. Since she is from Haryana, choliya it was for Haryana.

Hara Dhania Cholia Veg Recipe Ingredients:

• Shelled green chickpeas : 3 cups
• Oil (Mustard / Vegetable): 2 - 3 tspn
• Cumin seed: half of tsp
• Ginger, finely chopped: half of tsp
• Green chilles, finely chopped: 2 - 3 (or as in line with flavor)
• Coriander powder: 1 - 1 half of tsp
• Turmeric powder: 1/four tsp (Optional)
• Juice of half of a lemon (or extra)
• Chopped coriander
• Salt: To taste

Hara Dhania Cholia Veg Recipe Method:

1. Boil the chickpeas in round 4 cups of water. If you are using the strain cooker, it'll take 5 mins on low flame after the first whistle. 
2. Heat oil in a pan / kadai
3. Add the cumin seeds. When they begin to splutter, upload the ginger and green chillies. Lower the flame
4. When the chillies begin to change colour, add the coriander powder and turmeric powder. You may additionally blend the spices in a few teaspoons of water to save you burning. Stir on low warmness for a few seconds.

Continue Reading: Hara Dhania Cholia Veg Recipe

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