Krispy Poori

Bhindi onion fry|okra onion fry|ladyfinger and pyaz ki sukhi sabji By seema priyadarshani Bhindi Fry Prep time  10min Cook  time 15min Total time  25min Cusine:   Indian Dish:    Side dish Ingredients : 250gm Bhindi ( Okra ) 2medium sized Onion finely chopped  2/3 chopped Green chilli  1tbs Fenugreek seed ( methi ) 1tbs Turmeric powder 1/2tbs Redchilli powder  1and1/2tbs Amchur powder Salt to taste 2and1/2tbs Oil  Method :       Take bhindi wash it and cut it into long slices. Keep aside        Take onoin wash, peel and chopped it.        Heat heavy bottom kadai or pan.        Now add oil to it.        When oil is hot add fenugreek seed, and chopped green chilli.        Saute it and then add sliced bhindi .       Stir it and then add turmeric powder, Redchilli powder.       Now cover the lid and let them simmer for two to three  minutes on low medium flame.      Add sliced onion,, stir and then add salt to taste.      Cover the

 Pumpkin  Ki Sabji |khonde ki sabji                                   Prep time:15min Cook time:10min Total time:25min  Cusine:Indian Dish:     Side dish Author:Seema priyadarshani Ingredients : 1. 250gm pumpkin 2. Two tablespoons panch phoran 3. Half tablespoon asafoetida 4. Red chilli. 5. Salt to taste 6. One and a half tablespoon vegetable oil Method: 1. Cut pumpkin into small pieces, wash it and keep it aside. 2. Heat oil in a heavy bottom kadhai. Add asafoetida, red chilli and panch phoran. 3. Stir for two-three times and add all the vegetables and salt .stir ocasionally. 4. Cover and let it simmer for about ten minutes. 5. After ten minutes the sabji is ready. 6. Serve it with paratha or roti.                         Note:        1.       If half ripe pumpkin is used sabji will be delicious   2.          Hing is must  in this sabji Now chalte chalte :                                                Drink

Gajar aur cheese ka healthy pratha. Carrot cheese paratha. i                         Carrot and cheese paratha  Prep time:10min Cook time:10min  Total time:20min Dish: Main Cusine :Indian Author: Seema priyadarshani Ingredients: 1cup.    Grated carrot 1cup.    Wheat flour 1cup.    Maida(all purpose flour) 1cup.    Cheese 1tbs.     Ajwaian 1tbs.     Kalongi 3tbs.     Oil[for moyan] 1cup.    Oil [for paratha] Salt to taste Method: 1.   Take wheat flour and all purpose flour [maida] 2.   Mix them 3.   Now add 3tbs oil in maida and wheat flour mixture. 4.   Now add grated cheese to the mixture. 5.   1tbs ajwain and 1tbs kalongi is also added to the mixture. 6.    Add grated carrot to the mixture and Salt to taste. 7.   Now knead them into a smooth dough and keep aside for 15 minutes. 8.   After fifteen minutes take the dough and make small balls of equal size. 9.   Roll the balls with the help of rolling pin into small puri or parath

Besan ki sabji             By Seema Priyadarshani                        Prep time 20min Cook time 35min Total time 45min Course   Sabji Cuisine  Indian Ingredients :  1. 250gm besan  2. 2 Chopped onion (medium size)  3. 2 red chilli pod   4. Salt to taste   5. 2 Bay leaves   6. 1/4 tsp Asofoelida ( hing)   7. 1cup chopped Coriander leaves  To Make Paste  1. Garlic ( one tablespoons)   2. Ginger (one tablespoons)  3. Garam Masala (two cardmon, three cloves two ,small stick cinnamon)  4. Haldi ( one tablespoons)  5. Dhania powder ( one tablespoons)   6. Cumin (jeera) powder (one tablespoons)   7. Black pepper powder ( half tablespoons)   8. Onion- two medium sized onion  9. Red chilli powder     Method : 1. Take 250gm besan in a bowl. 2.  Add salt, haldi powder,  garam masala         powder( one tablespoons), in it and       knead it in a dough.  3. Divide it into small pieces and roll it in a cylinde

Suji Spongy Rasgulla           By Seema Priyadarshani                                           Prep time:10min Cook time:15min Total time:25min Dish : Dessert Cusine : Indian Video : Ingredients : 1. Ghee - two tablespoons(butter) 2. Suji - one and a half cup 3. Milk - four or five cups 4. Sugar - two cups 5. Cardamon powder - one tablespoon 6. Dryfruits of your choice(I have taken almond, cashew, raisin) 7. Oil for frying Method : 1.   Take milk in a pan and heat it. Add ghee and two tablespoons sugar to the milk. 2.   Fry suji in a heavy bottom  kadai for few minutes so that raw aroma is gone. 3.   Add milk in suji keeping the flame at medium. 4.   Stir continously so that suji and milk binds together in a smooth dough keep it aside. 5.    Take a pan. Add sugar and two cups of water to make sugar syrup(chasni). Boil till sugar dissolved ( indicator- water changes colour). 6.     Now make small balls of desired size like rasgulla with the