Category Archives: Food Recipes

Kadhi pakode ki recipe

For making besan pakora for Kadhi, ensure they are soft. Else it will spoil you Kadhi flavor too.

Ingredients:

  1. Besan (1/2 cup)
  2. chopped onion (1)
  3. Salt as per taste
  4. Eno (1/4 packet) or baking soda (pinch of 1/4 tbsp )
  5. water
  6. oil for frying
  7. Spices as per taste (Red chilli, garam masala, kasuri methi)

pakors

Steps to follow:

  1. Mix 1/2 cup besan, chopped onion, eno or baking soda (to add softness) ,salt, red chilli and other spices in a bowl.
  2. Add water in small quantities and make very thick batter. Keep  on stirring to avoid lumps.
  3. Heat oil in a pan on medium flame. Once hot, start adding small patches using spoon to oil. let it be for 2min, then turn them upside down.
  4. Once done, take them in a plate having tissue. soak oil as much possible and then add it to Kadhi made.

Punjabi Kadhi ki recipe..my style !!

Hello friends, so i am back with my new recipe..Punjabi kadhi with pakora. All the kadhi preparing ways are similar, but only difference is in their taste of spices. You can serve it with Rice or chapati both. Enjoy the delicious and lip smacking Kadhi prepared with my recipe. One imp thing, Kadhi gets it flavor only when left to get thicker over low flame. So do not hurry up cooking it, else it will lack flavors.

Preparation Time: 20 minutes
Cooking Time: 1hr
Serves: 4 servings

Ingredients for Kadhi:

  1. 1 Cup sour curd
  2. 1/2 cup besan (gram flour)
  3. onion
  4. Turmeric powder (1/4 tbsp)
  5. water ( as required)
  6. salt as per taste

 

Steps to follow:

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  1. Beat curd and 1/4 cup besan in a bowl with hand beater or blender.
  2. Add 1½ cups water, turmeric powder ,onion and salt. Blend all ingredients until smooth batter is ready. Ensure that there are no lumps.
  3. Now take a pan, heat it up. Pour this solution to it.
  4. Cook on medium flame for approx. 10-15 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, keep on adding water in small qunatities & again stir. Again cook more for 3-4 minutes. It should have pouring consistency. You will it boiling.
  5. Now reduce the flame to low and and keep Kadhi for 30 mins approx. This will help it to get thick.
  6. Meanwhile prepare pakora for kadhi.
  7. Also now we can prepare Tadka for Kadhi. Heat 1 tablespoon oil in a small pan on low flame. When oil is medium hot , add zeera (1/4 tbsp), kadhi patta(wash it nicely,6-7) , chopped onion (1) , Rai (10-11), lal mirch(1/4 tbsp) ,adrak lehsun paste (1/2 tbsp), heeng(1/4 tbsp)
  8. Sorte it well. once done, remove the pan and immediately pour it over prepared kadhi.
  9. Now you can stir it well and add Pakora too.

Enjoi amazing tasty Kadhi with rice 🙂

Please share your feedback and comments !!

 

Sirke wale pyaaz.. dhaba style recipe!!

Hello friends,

I am back again with yet new and authentic dhaba style recipe of Sirke wale pyaaz, which are even called as Pickled Onion.If you are not aware of what  it means,let me tell you “Sirka” means vinegar and “pyaaz” is onions. Together it means pickled onions. Whenever i visit any fine dine restaurant, i start my main course with sirke wale pyaaz only. These onions go well with maximum punjabi dishes like daal makhani, paneer butter masala and so on.Every Punjabi, reading this, will understand what i am saying.

Follow the step by step guide below and learn an easy way of making Vinegar Onion recipe or Sirke wala pyaaz recipe at home.

Ingredients:

  1. 1kg small or pearl onion (easily available in shops)
  2. 1 tbsp white Non synthetic fruit vinegar /apple cider
  3. 1 cup water
  4. 1 small beetroot (chakundar)
  5. 1 tbsp salt (level it , dont full to much)
  6. 1 tbsp sugar (same level it..not too much)
  7. 1 elaichi (for essence /flavor)

Prep time : 20 mins

Recipe:

  1. Peel and rinse the onions properly.
  2. Using the knife, make a cross on onions but not slice them full (see images)
  3. place all the onions in a glass jar or ceramic jar . (Vinegar can react with steal utensils)
  4. Take a beetroot.peel it and slice it into small pieces (suitable for eating).
  5. Take a pan, add 1cup water. Boil it and add above cut beetroot pieces.
  6. Add 1tbsp each of salt and sugar. Stir it well. close the lid and let water boil for 5mins. take pan off the gas and let it cool. Don’t remove the lid else full flavor and essence will evaporate.
  7. Add the vinegar to your bottle or jar of onions, such that its only half filled. Not more. The Pickled onion taste better with vinegar + water combination. so make sure you don’t add more vinegar.
  8. close the lid of bottle & shake it.
  9. Now check if pan water is at room temperature (ie not too hot), pour it in the bottle. Let the beetroot pieces be added too. If you dont wanna eat beetroot with pickled onion, you can remove it from water before).
  10. let the onion + beetroot sit in the vinegar-water solution for 12-15 hours in refrigerator.
  11. Now its ready. Shake it well, when you use it.

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Can be enjoyed for couple of week if stored in a airtight container in fridge.Please try it at home and share your experiences or pics below 🙂

Do share it with your friends on social media too !!

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Don’t Die with Dieting….instead try DIET KITCHEN !!

Blogging is about giving more than it is about getting.

Diet Kitchen as the name suggests, serves the healthy and nutritious food, which is best of their kind. It’s an outlet in Gurgaon whose website display all the calorie and fat content, so the customer can carefully choose what they want to consume.

Generally, when we are hungry we crave for junk food like pizza, pasta, burgers, but never thought all this can be prepared and eaten in healthy way too!! They make nutritionally balanced meals, calculated to the core, which are just perfect for every person.

We recently got to order few food items from Diet Kitchen & everything was lip smacking.

Let me first say that food was delivered on time and was still hot (5/5). So in home deliveries this is first requirement which is superbly fulfilled by Diet Kitchen Team. Wraps, Pizza and Pasta were packaged and sealed nicely with no leakage. It was easy to handle and open. The packaging (5/5) impressed me as everything was nicely placed in the box, which had some paper napkins, sauces and disposable cutlery.

The food ordering process is straight forward and simple.  As a vegetarian i have become accustomed to a limited choice but this is certainly not the case with the Diet Kitchen. You can choose from their vast choice of sandwiches/burgers/pasta/pizza and many more meal options according to your own dietary requirements and preferences. They serve both Veg and Non veg options.

I shared my order with my parents. Generally, we don’t eat outside or ready meals, so i was skeptical about how good the food would taste, i feared they my parents will not like it, but was soooo happy when my father said I just loved the Pizza. Everything were delicious & lip smacking!!

We ordered the Potato Gainer Wrap, features a stuffed portion of Potatoes, green chilli, capsicum,onion ,sauces, wrapped with a hexagonal fold inside a flour tortilla and grilled. It was lip smacking & healthy too. There’s nothing new here in the way of ingredients but there’s some novelty in the combination. Next we tried Grilled Paneer Soya Veg pizza, which had no cheese and a very thin base crust. It was loaded with paneer, soya chunks & all gourmet exotic vegetables like bell pepper, onion, capsicum & other veggies. Cheese missing went unnoticed as it was scrumptious. Penne Mushroom Mix Sauce Pasta” served with 2 small brown breads. It was full of wheat pasta and mushrooms. It was too yummy & delicious. None of the ingredients got overwhelmed by the others.

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As per the quality and quantity of food (serves2), I think the prices are justified. This place is healthy destination for all food lovers, who can eat whatever they want in a healthy way. Highly Recommended!!

 

 

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Sooji Bread Style..healthy Breakfast !!

Here i am with the quick, simple and yet healthy breakfast recipe.As we all know Sooji is a balanced food. Its also called Rava, like Rava Idli/dosa. It gives great energy, and is vital for  important body functions. Sooji Is also good for diabetic people or those who wish to lose weight, since sooji or semolina is made from durum wheat (hard variety) and not the usual soft wheat which is used in bread making.Sooji is often used for making pastas, porridge or upma.Its counted in Healthy staple foods, but when taken in limited amount.

Today we will discuss Sooji Bread recipe.Its my Mother-inlaw’s recipe and she taught me to cook it.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4 servings

Ingredients:

  1. Bread
  2. 1 cup Sooji/ Rava
  3. 1/2 cup Milk (basically Malai)
  4. 1/4 cup finely chopped Capsicum
  5. 1 large Onion, finely chopped
  6. 1 large Tomato, finely chopped
  7. 1 Green Chilly, finely chopped
  8. 1/4 cup finely chopped Coriander Leaves
  9. 1 teaspoon Oil, for shallow frying
  10. Salt to Taste
  11. 1/4 tbsp Black Pepper

Method/Direction:

  1. Take sooji , 1/2 cup milk & salt (as per taste) in a bowl.
  2. Mix well using spoon by gradually adding water until batter has thick yet equal consistency
  3. Keep it asidehttps://wordpress.com/post/creativeme1807.wordpress.com/855 for next 15 mins.
  4. Now again stir the batter after 15mins, and add onion, capsicum, tomato, green chillies, coriander leaves in the batter. (if your batter gets very milky, add malai or yoghurt to get back the consistency)
  5. Mix well and again check for consistency. (Rava/Sooji absorbs water as time goes by and batter becomes thick) If required, add extra water or 1-2 tbsp milk and mix well to make sure that it has equal consistency.
  6. Heat non-stick tawa over medium flame. Add few drops of oil on the surface of tawa and spread it evenly using halved potato. This process helps the batter to easily spread over tawa.
  7. Now take a bread piece, spread this batter on one side of it. Place the bread on tawa now.
  8. Drizzle 1-teaspoon oil around the edge.Tawa should be on medium flame.
  9. Cook until color of bread with batter changes from white to off-white and turns light brown for approx. 1-2 minutes.
  10. Now flip it gently and cook another side of the bread. If you want, you can apply batter on other side of bread also, after placing the first side on tawa. Cook it properly then.

sooji-bread-collage

Now our dish is ready.Place the bread on the plate. You can garnish it with chili flakes and oregano also. Serve it hot with Sause or Chutneys.Gives you a Pizzaaaa feeling !!

Please try and share your views 🙂 Have a good healthy start of the day !!

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Jackfruit Recipe or Kathal ki subji

Blogging is about giving more than it is about getting.

Hello friends…I was exploring yesterday to learn new recipes that use fruits in innovative way to create delicious and healthy dishes.  The one I’ve got for you today is going to use JACKFRUIT. In hindi we call it as Kathal. The jackfruit is a fruit that is native to South and Southeast Asia and is apparently quite popular in the tropical locations where it grows.  It has a really distinct flavor.

Jackfruit is enormous and prickly on the outside. When unripe (green), it is remarkably similar in texture to chicken, making jackfruit an excellent vegetarian substitute for meat. Jackfruit is said to be the largest tree borne fruit in the world. The best part of the fruit is that even its seeds have a high nutritional value.

Best part to cook Jackfruit or kathal, is to first select it. Jackfruit can also be purchased frozen, dried, or canned. But it’s always best to buy fresh ones form Vegetable market. You can ask the seller to cut open the green color or yet not ripe Kathal, which is white or pale yellow color from inside. As the fruit ripens, it will turn orange and wont be much stingy.

PS: Also many people consider Kathari instead of Kathal. Kathari is small in size wrt to outer diameter of Kathal.

Storage: Jackfruits turn brown and deteriorate quickly after ripening. Hence it is always advisable to wrap it in a plastic bag and keep it in refrigerator. Use it fresh as soon as possible to avoid any kind of spoilage.

Why to eat Jackfruit ?  Jackfruit contains many vitamins and minerals, and offers numerous health benefits. It can be helpful in curing cancer, ulcers and indigestion. It’s a very good source of potassium and good source of vitamin A, C, and certain B vitamins, and minerals like calcium, zinc, and phosphorous.

Ingredients

  • 750 gm of Jackfruit (after sliced into small pieces)
  • 6-7 tsp. olive oil
  • 3 onion, chopped
  • 2 tomato mashed
  • ¼ tbsp. ginger garlic paste
  • ½ tsp. ground cumin (sabut zeera)
  • ½ tsp. Garam Masala
  • ½ tbsp. Dhaniya Powder
  • ½ tsp. chili powder

kathal-subji

Recipe:

  • Get the Jackfruit cut open from vegetable seller into small pieces as shown. Ele you can buy it full and cut it at home, by applying oil to you hand and knife, as it is very stingy.
  • Once you get it cut, remove the seeds, and can store it in polythene in refrigerator. It os much nutritional value and can be boiled to add into Salads or sauces.
  • Wash the remaining jackfruit in running water & remove the core.Keep it aside for some time for water to drain out completely.
  • Place the pan on high flame with 6-7 tbsp of oil. Add the jackfruit , which were kept aside. Stir & fry till its color changes to yellow brownish. Once done remove it from pan leaving behind access oil
  • Chop the onions (big/small depending on your taste). Saute them in this pan (having oil) over medium heat for about 5-6 minutes or until translucent, then add the garlic garlic paste and saute a minute more.
  • Add mashed tomatoes to it and again let it saute for 7-10 mins.
  • Once the thick paste is ready, add the fried jackfruit to it. Cover the pan and let the pan be on low flame for 10 mins so Jackfruit absorbs the taste
  • Check it , if jackfruit is soft now. If not add lil water (1/2 cup) and again place the lid. Continue keeping the pan on low flame, until Jackfruit is cooked and absorbed max of curry.

Now your dish is ready to be served with Roti or poori.

Keep enjoying the taste of life.

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Besan gatte ki sabji

This dish is a famous Rajasthani dish. It is prepared in form of curry. It can be prepare din many ways. I am mentioning punjabi way to make it & to serve 5 people , so enjoi 🙂

Ingredients:

For Gatte:

  1. Besan powder – 250 gm
  2. Oil- 1 tbsp
  3. Kasoori methi – 1/4 tbsp
  4. Salt – as per taste
  5. Curd – 2 tbsp

For Curry:

  1. Ghee – 3 tbsp
  2. Onion- 4
  3. tomato -4
  4. spices – as per taste
  5. ginger garlic paste- 1/2 tbsp
  6. Dhaniya( fresh leaves) – 4-5

Preparation:

  1. Mix Besan with kasoori methi, salt (1/2 tbsp),oil(1/2 tbsp), curd(2 tbsp).
  2. Knead it well with water to make the dough. ensure its not hard, if it becomes, add more curd and some oil
  3. Boil a pan full of water (5-6 cups). Meanwhile prepare long rolls of this besan dough as shown
  4. Once water is boiled, put these sticks into it. Do not stir, else rolls will break. Let them settle down and after 10-12 mins, they will start coming up.
  5. Remove the pan now and take these rolls out with a spoon into plate.
  6. After it cools down, break these besan rolls into small pieces
  7. Do not throw this water. It will be used for Curry preparation
  8. Now grind onion and tomatoes in a grinder separately.
  9. Place 3 tbsp ghee in a pan. Once hot, add grinded onion . Keep on stirring till it turns pinkish brown.
  10. Now add Tomotoes grinded to it. Keep on stirring for atleast 10 mins, so both of them leave there water and are roasted (bhuna) well
  11. Now add besan roll pieces into it and stir well. Keep it for 5 more mins
  12. Now add water you left in pan after boiling rolls. Again stir till it becomes Red colored curry.

Your dish is ready. Serve it with parantha or roti and Enjoy !!collage-2017-02-08


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