#ready to eat jeera rice

[indianfood12]

Suhana Jeera Rice 50g Cuppa: Instant & Delicious Ready-to-Eat Meal

[kingdomfoods]

Ready To Eat Dalmakhani- Kingdom Foods

Dal Makhani is a creamy lentil dish originating in the Punjab region of North India. It's a popular dish enjoyed by people all over the world and is known for its rich flavor and smooth texture.

Dal Makhani dish

Here are some key aspects of Dal Makhani:

Main ingredients: The base of Dal Makhani is typically made with whole black gram (urad dal) and kidney beans (rajma).

Flavor profile: The dish is known for its rich and creamy taste, achieved through slow cooking, the use of butter (makhani translates to "buttery" in Hindi), and aromatic spices like cumin, coriander, and garam masala.

Serving suggestions: Dal Makhani is traditionally served with rice (plain or flavored like Jeera rice), Indian flatbreads like Naan, Tandoori Roti, or Paratha. It can also be enjoyed on its own as a hearty and satisfying meal.

Tips for enjoying Dal Makhani:

Pair it with complementary dishes: Dal Makhani is traditionally served with rice (plain or flavored like Jeera rice), Indian flatbreads like Naan, Tandoori Roti, or Paratha.

Adjust the spice level: Dal Makhani can be mild or spicy depending on the recipe and your preference. Many recipes allow for adjusting the spice level by adding more or less chili powder.

Garnish for extra flavor: Consider garnishing your Dal Makhani with fresh cilantro, chopped onions, or a dollop of cream for an extra touch of flavor and texture

If you're looking to try Dal Makhani, there are many resources available online and in cookbooks to help you make it at home. You can also find ready-made options in most Indian grocery stores or online retailers, or enjoy it at an Indian restaurant.

[indian250foods]

Buy Suhana Ready-To-Eat Food Cuppa Range Online at Suhana Masala

Explore the Suhana ready-to-eat delights designed for your busy lifestyle, offering a burst of authentic Indian flavors in every cup. From classic to inventive, our ready-to-eat food range offers a great assortment of flavors that cater to your taste buds. Discover the taste of convenience today with our ready-to-eat instant poha mix, upma mix, misal mix, jeera rice, etc! For more details visit https://suhana.com/product-category/suhana-cuppa/ 

[mohitvatra]

Leftover Rice 3 Recipes In Hindi

This is simply one of the simplest and easiest recipes to use up leftover rice from the previous day. These leftover dishes make a perfect meal and can be easily served for breakfast, lunch, dinner and lunch boxes.

Most of these varieties of rice can be served without any special side dish, Leftover Rice 3 Recipes In Hindi it can also be served with a plain dal or spicy gravy curry if you wish.

Rice dishes are one of the staple foods especially for South Indians. But whenever you make some basic dal rice or any curry rice combo meal. So some rice is left and the leftover rice is a big problem.

Because no one likes to eat leftover rice and getting rid of these leftover rice is always a big headache. But through this recipe blog, you can easily solve this problem and prepare very tasty and enjoyable dishes from leftover rice.

Most of the questions come in the mind of all of us. What to prepare for breakfast and how do I dispose of this leftover rice? Apart from this, there is always a demand for something tasty, healthy and having all the essential nutrients.

This blog is the answer to this complex problem. In this it not only solves the problem of eliminating leftover rice but also explains how to use it and produce delicious and nutritious rice recipes.

The first is a simple lemon rice which is spicy, full of flavor and more importantly the lemon is bitter. The second most popular is the jeera rice version which is probably one of the go to rice versions for many North Indians. The last type is the most popular lunch box version. It is tomato rice and is prepared with its spicy pungent spices and tomatoes. Which looks delicious to eat.

furthermore, i would like to add some additional tips, suggestions and recommendations for 3 Leftover Rice 3 Recipes In Hindi. Firstly, for this blog, I have exclusively used Basmati rice which makes it more attractive.

But it is not mandatory that you have to take only Basmati rice, you can make it with any rice as per your choice. For another lemon rice version, you can also add grated raw mango to make it mango rice.

Additionally, try adding spicy spices to this lemon rice which will make the rice taste even more delicious and the lemon will enhance the flavor of the spices. Finally, if you are ready for it later. So keep in mind that never cook in microwave. Because lemon rice made in the microwave may become hard after being stored.

Finally, I would like to share 3 leftover rice recipes blog with you all to showcase my other related rice recipes collection. It mainly includes my other related dishes like masala rice, schezwan fried rice, manchurian fried rice, veg fried rice, veg pulao, biryani rice, soya fried rice recipes. Apart from this, I will also keep sharing my other recipes with you.

Through this blog I will tell you how to make 3 types of rice. Then you will never throw away the leftover rice from the night. And everyone in the house will be happy and enjoy the delicious rice.

For more information visit the link: https://cookingkhajana.in/leftover-rice-3-recipes-in-hindi/

[creativesplashpune]

Suhana- The Tastemakers By Creative Splash

The perfect blend of spices, a dash of delightful flavour, and loads of goodness- all packed in one box- only at Suhana! Suhana has the title of being one of the most loved brands in India as they supply foodies with irresistible spices that add flavour to food and life! 

Creative Splash agreed to make the recipe for generating eye-catching content for Suhana. We spilt the beans and came up with fun and catchy ideas. Suhana filled our basket with their new range of ‘Cuppa’ instant food mixes. We had many products on the table and that also gave us a spacious cooktop to make yummy videos!

What happened ahead of that? Let’s see-

The Challenge-

Suhana is a big name in the food industry. The Cuppa range was making its grand entrance in the ready-to-eat food industry and we had to make sure that all the eyes were glued to it. In minimal time, we had to take maximum efforts. The main challenge was to introduce the products in less than 10 seconds for the Cuppa range and make the videos in a crisp timeline, so as to cater for the target audience. Suhana introduced the line with a colourful scheme. Right from finding colours that would complement each other, the queue was quite long.

The Provision-

Fun and colourful power-packed videos!

Okay, that was just a compressed version of what we meant but to extract our ideas from the file, we mixed and played with 3D and lots of motion graphics. The line of products had a range that included instant Poha, Jeera rice, Dal Tadka, Dal Khichadi, a great Veg Kadai Mix, and much more. We built some scenarios, gave it a mini storyline, made 3D models of Suhana’s star cast, and got the show running.

Innovative, catchy, fun? What could it be? A medley of stop-motion video and little motion graphics adorning it! Yes! A playful theme was already set by the ingredients that danced their way onto the kitchen top. We made them appear one by one using stop motion and we also added some VFX- especially minimal motion graphics to make it even more joyful. For eg- To exaggerate the process of mixing, we added circular hand-drawn elements that orbited along with the ladle. The ingredients were already colourful and we pepped them up even more by dressing them in lens and light flares. The Suhana Veg Kadhai Mix video played through a splash of visual treatments, fun elements and ultimately, lovely taste!

The Cuppa range was fit in short promotional videos, and we decided to use 2D, 3D and motion graphics to make the most out of it. These videos ran for 10-20 seconds while sticking to the motive- maximum outcome in minimum time. The Cuppa range and the videos had one common point- they were made for people having less time on sleeves. A quick recipe and a quicker video struck the chords of the audiences’ hearts!

For every product, we had a direction: for example-

For this film, we made a series of perfect pairings of friends and gossiping, movies and popcorn, and so on. The final slide revealed the match of Jeera Rice and Dal Tadka. What we did here was the usage of motion graphics and 2D animation to bind the script together. In 18 seconds, we wanted to demonstrate the connection between each of the elements in correspondence with the other and then, in the end, we presented an amazing mix of Dal Tadka and Jeera rice in the form of Suhana’s Cuppa range. The colour palette for this video was bright and lively so as to keep up with the tone of the video. The yellow colour indicates creativity and optimism while the purple one drives enthusiasm.

With a run-time of 9 seconds, we made a cool 3D video for Suhana’s Jeera Rice! Keeping the timeline to a single-digit number, we showed how the process is as simple as it looks and it actually takes the least amount of time! The scene opened with the 3D model of the product popping in and as the lid opened, the tastemaker paved its way out. We wanted to get the perfect blend of 2D and 3D for making the water flow smoothly. And thus, to make it realistic, we rooted for water simulation. We extensively used 2D particular as well. The lid then sat back on the bowl and the dish was ready. Using such apt graphics, we proved that the process of making Cuppa was very easy and a great choice.

Here, we created a scene that would be extremely relatable- thereby increasing connection with the frame. The happy trip turned not-so-happy when the car crashed and indeed, that stole a lot of time and energy. Starting with that note, we established the need of having something instant and easy. We put in the limelight Suhana’s products like Dal Khichadi and Masala Dal Khichadi. 3D models of the Cuppa bowls were designed and colour schemes of the background and elements were set in contrasting yet attractive tones.

The Outcome-

Suhana ran their campaign using these videos. The Cuppa range was new in the market and we gave Suhana what they wanted- excitement! The videos ran for a short span of time but communicated the purpose, and attracted the crowd. Suhana could reach its target audience with our videos. They used the videos on their website and social media and that helped them gain more engagement and promising sales!

[bhuvanavishwanath]

Capsicum / Bell Pepper Curry

The name only sounding like yummy what if we eat then , come lets have quick look on the recipe 👀

This Bell Pepper Curry goes well with paratha, Dal rice, Jeera rice and which ever u wish ...

Ingredients :

Onion - 2 chopped

Capsicum - diced cut

Tomatoes - 2 chopped

Ginger - 1/2 inch crushed

Garlic - 2 crushed

Turmeric powder - 1/2 tsp

Pav baji masala - 1 tsp

Red chilly powder - 1 tsp

Salt - for taste

Oil - adequate amount

Water - adequate amount

Coriander leaves - garnish

Seasoning :

Jeera - 1 tsp

Crushed ginger

Crushed garlic

Methods :

Heat oil in a kadai , add some jeera , crushed garlic and ginger ...

Now add chopped veggies and saute till it gets mushy....

Now add some salt and boil the veggies..

Now add pav baji masala and mix gently...

Further add all the spice powder and mix well ..

Now add some water and keep it in sim till the oil gets separate..

Finally squeeze lime and garnish with chopped coriander leaves....

Yummy Capsicum/ Bell pepper curry is ready to serve ...

Pictorial Representation :

Hope u all liked my recipe.... Do try this recipe and make ur day more delicious 😋..

Do hit like and share ur comments..

With LOL , Stay Tuned

Bhuvana Vishwanath

[homecookingshow]

Mushroom pakora Ingredients Mushroom - 100 gm Onion - 1 no Garlic Ginger Green chili Coriander leaves Mint leaves Turmeric powder - 1 tsp Asafoetida powder Chili powder - 1 tsp Cumin powder - 1/2 tsp Salt Rice flour - 2 tsp Besan flour - 5 tsp Water Method: 1. Take a bowl and add these ingredients - 100 gm mushroom, 1 Sliced onion, chopped garlic, ginger, green chili, coriander leaves, mint leaves. 2. Add these spices - Turmeric powder, asafoetida powder (hing), 1 tsp chili powder, 1/2 cumin powder and salt. 3. Add 2 tsp rice flour, 4 to 5 tsp besan flour. Pour little water and mix all the ingredients together. 4. If the consistency is too watery or not coated well means, add more besan flour and water. 5. Heat oil and deep fry the pakoras. Hot and crispy mushroom pakora is ready to taste! Shahi Mushroom Ingredients Ghee - 3 tsp Bay leaf - 1 no. Cumin seeds - 1/2 tsp Few cloves of Garlic Piece of Ginger Green chili - 1 no. Onion - 2 nos grated Tomato puree Salt to taste Turmeric powder - 1/2 tsp Kashmiri Chili powder - 2 tsp Cumin powder - 1 tsp Water Mushroom - 500 gms Shahi Masala powder - 1 tsp Sugar - 1 tsp Juice of 1/2 lemon Few chopped Coriander leaves For Shahi Masala powder Coriander seeds - 2 tsp Peppercorns - 1 tsp Cumin seeds - 1 tsp Shahi Jeera - 1 tsp Black Cardamom - 2 nos Green Cardamom - 2 nos Piece of Cinnamon Few Clove Piece of Mace/Javitri For Cashew paste Few Cashewnuts Water Method: For Shahi Masala powder: 1.Take coriander seeds, pepper corns, cumin seeds, shahi jeera, black cardamom, green cardamom, cinnamon sticks, clove, mace/javitri and dry roast all these together. Turn off the stove, after 2 to 3 minutes & cool the mixture. Grind to fine powder. Shahi Masala powder is ready keep aside. 2. Grind cashew nuts by adding water to a paste. Keep aside. 3. Take a sauce pan add ghee, bay leaf, cumin seeds, roughly pound garlic, green chili & ginger. Then add onion & saute it. 4. After onion turns brown add tomato puree, salt, turmeric powder, kashmiri chili powder, cumin powder and water. Close the lid and cook till raw smell goes off. 5. Take an another pan add ghee and mushrooms. Stir fry it. 6. Add cashew nut paste, shahi masala powder and sugar in to the tomato puree mixture. Mix it well together. 7. Add fried mushrooms to the mixture and mix it well. Cook for 5 minutes. 8. Finally add lemon juice and garnish it with coriander leaves. 9. Shahi Mushroom is ready to serve with chapati, roti or rice Stuffed Mushrooms Ingredients Mushroom - 200 gms Bread Crumbs - 1/2 cup Cheddar Cheese - 1/4 cup Italian Seasoning - 2 tsp Butter Pepper Salt Method 1. In a bowl, add finely chopped mushroom stalks, bread crumbs, grated cheddar cheese, and Italian seasoning 2. Mix everything well and keep this aside. This is your stuffing for the mushrooms 3. Heat a pan with butter and saute the mushroom heads 4. Sprinkle some salt over and flip the mushrooms and saute it 5. Cool the mushroom heads and fill it with the stuffing. 6. Heat a pan with butter and saute the stuffed mushroom heads 7. Close and cook till the cheese melts. 8. Stuffed mushrooms are ready to be served hot. You can eat it as it is or with any dip of your choice. by HomeCookingShow

[fiveelementfoodfromheaven]

Healthy recipes you can prepare from Thooyamalli Rice | Five Element Food from Heaven | Best Online Organic Store

The name of the traditional rice variety from Tamil Nadu known as "Thooyamalli" refers to a jasmine flower that has just bloomed. Rice with a pearly appearance. It is pleasant and nutritious, and it is pest-resistant, and doesn't require pesticides. It's time we should take a U-turn and return to our old native rice varieties.

Try out our recipes to lead a healthier lifestyle by restoring the use of our nutrient-rich local rice type

Thooyamalli Manga Sadham

Ingredients

Rice-1 cup

Water-4 cups

Raw Mango-1 (Medium sized)

Onion-1 cup(chopped)

Groundnut-2 tbsp.

Oil-To cook

Salt-To taste

Green Chilly-2

Mustard seeds-1/4 tsps.

Split Urad Dal-1/4 tsps.

Gram Dal-1/2 tsps.

Curry leaves

Procedure

Wash and soak the rice for an hour. In an open pot add four cups of water and heat it. In the meantime, rinse the rice well and drain the water. When the water boils add the rice. Add a few drops of oil as we are making raw mango rice. Cook on low flame for 20 minutes. Use a holed plate and drain the excess water. The thooyamalli rice is cooked and ready. Wash and peel the raw mango. Grate it using a grater and set it aside. Dry roast groundnuts and peel the skin after cooling. Add oil to a pan and temper with mustard seeds, urad dhal, gram dhal, and curry leaves. When tempering is done add chopped green chilly and shallots and saute well. When shallots turn golden brown add the grated mango and saute till the raw smell vanishes (The mixture will turn non-sticky). Cool it and add the groundnuts, and salt and mix it with rice.

Thooyamalli Jeera rice

 Ingredients

1 bay leaf

2-inch cinnamon piece

4 cloves

4 green cardamoms

2 teaspoon jeera

Procedure

Heat 2 tablespoon ghee or oil in a pot or cooker, add 1 bay leaf, 2 inches of the cinnamon piece, 4 cloves, 4 green cardamoms, 2 teaspoons of jeera, thinly sliced onion, and one deseeded green chilli. Saute it on a medium to low flame until the jeera gets roasted well and begins to smell good. Add drained thooyamalli rice and fry it for 2 to 3 mins on high flame. Add water, if making in a pot pour 3 cups of water and if in a pressure cooker pour 2½ cups of water and add salt according to your taste. Cover it and pressure cook it on high flame for 1 whistle. If cooking in a pot, cover and cook it on low heat until the water gets absorbed and the jeera rice is fully cooked.

Serve it with your favorite curry or dal.

Rice is healthy. We know this. So is eating a healthy, well-balanced diet.

Now you could enjoy some popular dishes people eat, rice, and stay on track with the latest in nutrition with the help of Five Element “Food from Heaven”.

[digimarketingexpert]

Instant Pot Vegan Dal Makhani- Healthier Dal Makhani

The healthier, vegan, and gluten-free Instant Pot Vegan Dal Makhani is a great alternative to the conventional Dal Makhani. Dal Makhani is a vegan black lentil dal curry made with black lentils dal makhani. This simple one-pot dal goes well with Jeera rice or parathas.

"Rich and buttery" are two words that come to mind when someone discusses Dal Makhani. Dal makhani is an authentic Indian comfort meal that the entire family can enjoy. It's quick and simple to cook thanks to the instant pot dal makhani. This dal curry is ideal for cool days, days when you need a pick-me-up, or simply days when you want to eat something wonderful. 

Dal refers to both the ingredient–pulses such as black lentil dal, split peas, chickpeas (chana), kidney beans, and more–and the meal in India. Please see my Restaurant-Style Dal Tadka blog entry for additional information on dal and the many pulses used in dal.

There are dals for regular use and dals for special occasions, and Dal Makhani fits squarely into the latter category. It's quite rich and decadent, and it's probably my favourite dal.

Vegan Dal Makhani is a North Indian dal that originated in modern-day India and Pakistan's Punjab area. It was formally "created" in the mid-twentieth century by well-known chef and restaurateur Kundan Lal Gujral, but its origins date back further.

(1) whole urad dal is used to make Dal Makhani (also known as black gram). They're the seeds of Vigna mungo, a leguminous plant with a thin black shell and a white seed inside.

The pulses (lentils and beans) are cooked for several hours, or even overnight, with spices, aromatics, and tomatoes. The thick, viscous texture comes from the slow boiling. It also has a lot of butter and cream in it. It's traditionally cooked in a tandoor (clay) oven or in large pots over massive wood flames, which gives it a smokey flavour.

Tips for cooking Instant Pot Dal Makhani

Soaking: 

Soaking any form of dried whole beans or dried peas overnight or for 8 to 9 hours is usually beneficial. Soaking beans reduces the amount of phytic acid in the beans, which causes indigestion and gas, making them more digestible. Soaking the beans also speeds up the cooking process.

Rinsing

Rinse the soaked beans in the water a couple of times before cooking. The beans should next be cooked in freshwater after draining all of the water. This also lowers phytic acid levels.

Freshness of Lentils

Fresh beans and legumes should be used. Beans that are too old or have reached the end of their shelf life may take a long time to cook and may not cook thoroughly enough to achieve a melt-in-your-mouth feel. Beans that aren't fully cooked can also cause stomach problems.

Tomatoes

Tomatoes play a significant role in this dish. You could also use canned tomatoes or tomato puree (1 cup). Choose sweet and ripe tomatoes for fresh tomatoes. Do not use tomatoes that are extremely sour or tart.

Cooking a proper dal makhani dish can be a time-consuming task. If you want a delicious Indian-style dal makhani but don't have time to prepare it, don't panic. Haldiram's is always there to assist you. The grocery shop sells instant pot dal makhani, which you can eat at any time of day without having to spend a lot of time in the kitchen. Haldiram's has opened a store in the United States for those who do not live in India but want to sample authentic Indian cuisine. You can now get ready to eat foods from Haldiram's UK website or a nearby store in the UK. Now you can get vegan dal makhani that is ready to eat and experience the real taste!

[indianfood12]

Suhana Jeera Rice 50g Cuppa: Instant & Delicious Ready-to-Eat Meal

Savor the taste of India with Suhana Jeera Rice 50g Cuppa! Instant, flavorful & convenient. Perfect for busy mornings or a light snack. Order yours today!

[vinodcookware]

Traditional recipes that your mother would love you to know

You grew up eating your mom’s delicious food which is always made with extra love and care. And you still crave for her home cooked meals even when you are well into adulthood. Now is probably the right time to impress her with your culinary skills. This Mother’s Day, spoil your mom with these traditional recipes that are bound to impress her and create a memory that she will cherish forever.

Gajar ka Halwa

Ingredients: 7-8 medium-sized carrots (grated), 4 cups of milk, 4 tbsp ghee, 10-12 tbsp sugar, and cardamom powder.

Method:

Add grated carrots in a heavy kadai or a wok. Pour in the milk and heat the mixture on medium flame while continuously stirring.

Cook the mixture till the milk is considerably reduced. Now add ghee and stir.

Add cardamom powder and continue to simmer on low to medium flame till the mixture thickens and the milk completely dries out.

Serve it hot.

Chole Bhature

Ingredients: 1 cup boiled chickpeas, 1 medium-sized onion, 2 medium-sized tomatoes, 1 green chili, 4 to 5 medium-sized garlic cloves, and 1-inch ginger – chopped, various whole and dry spices.

Method:

Blend the chopped vegetables into a fine paste using a blender.

Heat 3 tbsp oil in a pan. Add 1 tsp cumin seeds, 1 tej patta, 2-inch cinnamon stick, 2 to 3 cloves, 2 green cardamoms, and 2 to 3 black peppercorns.

Pour in the paste and sauté for ~8mins.

Add ½ tsp turmeric powder, ¼ tsp red chili powder, 1 tsp coriander powder, 1 pinch asafoetida, and 1 tsp amchur powder. Mix well and sauté for ~2mins.

Now add the chickpeas, pour 1 to 1.5 cups of water and add salt to taste. Mix well and simmer the mixture for ~7 to 10 mins till the gravy thickens a little. Stir occasionally. Chole is ready to be served with some hot bhature and chopped onions.

Kheer

Ingredients: 1/4 cup basmati rice (soaked), 1-liter whole milk, saffron strands, sugar, and ¼ tsp cardamom powder.

Method:

Pour milk into a saucepan and boil it on a low-medium flame. Stir at intervals to ensure that the milk does not burn.

Drain all the water from the soaked rice. Now add the rice to the boiling milk. Mix well and simmer on low-medium flame. Cook until the rice is half cooked.

Add 5-6 tbsp sugar, some saffron strands and continue to cook the mixture. Stir at intervals. Simmer till the rice is almost cooked and add ¼ tsp cardamom powder.

Add cut dry fruits like almonds, and pistachios and continue to boil till the rice is completely cooked. You will notice that the rice kheer has now thickened. Serve it hot.

Tadka Dal

Ingredients: 1 cup soaked tuvar dal, chopped veggies – ½ cup onions, 1 cup tomatoes, 2 – 3 green chilies, 1 tsp ginger.

Ingredients:

In a pressure cooker, add the dal and chopped vegetables. Pour 4.5 cups of water, some turmeric powder, and 1 pinch of asafoetida, and pressure cook the mixture for ~8 whistles.

Mash the cooked dal and add ½ tsp garam masala powder, 2 tbsp chopped coriander leaves, and salt as per paste. Mix well to combine uniformly.

Next is the tadka – heat 3 tbsp ghee in a small pan, add cumin seeds, asafoetida, 5-6 garlic cloves (chopped), 2-3 red chilies, 1 tsp kasuri methi. Pour the tempered ingredients into the cooked dal.

Serve it hot with the jeera rice.

Do let us know which recipe your mom liked the most in the comment section below. We know that it’s the effort that is going to touch her heart, no matter the taste! Because she is a mother after all!

[groovypeachbiscuitvoid]

TFH™ Outlat / caterts and Academy "is uncertain. Eat dessert first.” 🍴🍛😋 Yummy veg kadhi Pakoda Daily home food restaurant style 3 hrs .. Yield: 6 people Happy Delhi day :)! Soybean paneer Kadhi Pakoda Daily home food and flovorful made with kadhi . It is a Md Sadik Kha's festival dish home I. got the recipe and tried ...... INGREDIENTS . Marinate: . Only 4 people . Soybean 100, grm . Paneer, 250 grm . Kadhi banane ke liye Besan 100 grm . Dahi 500 Grm . Fortune oil - 80 grm . Salt - test ke anusar . Salt according to test . Jeera 2 - tbsp shop . Onions 2 pics . Red chilli powder 3 tbsp . Turmeric powder 1 tblsp . Garlic paste - 50 Grm . Green chilli 10 pice ****** Pakoda banane ke liye soybean ko blonde kar le paneer ko bhi acche se blonde kar len onions Bhari Bhari chopping Kalyan 3+4 hari mirch Barik Barik chopping kar len ½ tblsp ajwain dalen ab besan ko ek bol Mein Merinet Karen ismein Hamara chopping Kiya hua all samagri Dal den Namak Swad anusar Salt according to test .... Ab Ek Kadhai mein Main 200 gram oil dalen Garam hone Tak vate Karen ab usmein pakode dalen pakode fry hone ke bad ====== . Ab Hamen apni kadhi Pakoda par Tadka lagana hai Ek Tadka Pan mein Main 100 grm oil Tadka Pan mein dalen aur Garam hone Tak vate Karen ab ismein ½ tblsp methi dana ½ tblsp Saboot coriander aur ½ tblsp jeera Ek ½ Kata Hua onions chopping Kiya hua 4 Lal mirch dalen aur se 20 piece Kadi Patta Hamare kadhi Pakoda per Ladka dalen :::::::::::::::::::::::::::;::::::::::::::::: Lijiye Hamari soybean paneer kadhi Pakoda ready hai Isko aap aap rice ke sath chapati ke sath aur Tandoori Roti ke sath Sarv Karen yakin maniye aapko bahut testi Lagegi #chefmohdsadikkha #chef_mohd_sadik_kha #T.F.H #food #foodporn #foodie #instafood #vegetarian #food #Malai #Soybean #soybeanpaneerkadhipakoda #instaeat #foodstagram #yummyfood #foodlovers #amazingfood #foodforlife #tasty #foodpictures #foodlover #delicious #foodstyle #foodpic #foodie #foodpics #eat #Kadipakoda #tandoori#foodtime #foodgasm #foodday (at Kadampuzha) https://www.instagram.com/p/CUttQNNFCOt/?utm_medium=tumblr

[curutquit]

Corn pulao. .pulao, methi pulao, kashmiri pulao, capsicum pulao, tomato pulao, paneer pulao, dill pulao and pudina pulao recipe. in addition do visit my other recipes collection with this sweet corn pulao recipe Learn how to make Corn Pulao a delicious recipe by Ruchi Bharani. A perfect idea for quick and easy meal is tasty and tummy filling Pulao. Corn pulao recipe with step by step photos - spiced and tasty pulao made with corn kernels.

Simple, flavorful and delicious sweet corn pulao that is kids friendly. This corn pulao can be made in a jiffy anytime and also goes well in school or. Corn Pulao is a modern Indian dish which is liked by a lot of people and is prepared as a part of main course.

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, corn pulao. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Corn pulao is one of the most favored of current trending meals on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Corn pulao is something which I've loved my entire life. They are fine and they look fantastic.

.pulao, methi pulao, kashmiri pulao, capsicum pulao, tomato pulao, paneer pulao, dill pulao and pudina pulao recipe. in addition do visit my other recipes collection with this sweet corn pulao recipe Learn how to make Corn Pulao a delicious recipe by Ruchi Bharani. A perfect idea for quick and easy meal is tasty and tummy filling Pulao. Corn pulao recipe with step by step photos - spiced and tasty pulao made with corn kernels.

To get started with this particular recipe, we must prepare a few ingredients. You can have corn pulao using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Corn pulao:

{Make ready 1 glass of rice.

{Make ready 1 and 1/2 of glass water.

{Take 1 cup of boiled corn.

{Take 2 of onions.

{Make ready 2 of tomato.

{Get 1 of tej pata.

{Take 1 spoon of namak.

{Make ready 1/4 spoon of lal mirch powder.

{Get 1/4 spoon of dania powder.

{Take 1/2 teaspoon of garam masala.

{Make ready of Tomato and kheere  slices for presentation and salad.

Corn Pulao is made during festivals and parties in a lot of North Indian households. Corn Pulao Recipe is a mixture of fresh vegetables and sweet corn is very tasty and good for health and is a very easy recipe to make in winter. It gets ready and ready quickly for eating hot sweet corn. Corn Pulao is an easy and delicious Rice dish which you can make for your everyday meals or for house parties.

Instructions to make Corn pulao:

Soak rice in water for 10-15 min..

In the meantime chop the onions and grind the tomato and green chillies in the grinder..

Take a cooker and add two karchi oil and add jeera.

Stir for 1 min and now add the chopped onions..

Stir till they are brown and now add grinded tomato mash..

Cook till they becomes thick..

Add all the masalae and stir well.

Add boiled corn..

Add water and add the rice..

Close the cooker and make full whistle a and the on low flame cook for 6-8 min and close the gas.

Now open the cooker when the rice are cooked and whistle vanishes..

Present them as shown.Your corn pulao are ready to serve.HAPPY COOKING.

Serve it with A raita of your choice and roasted papad. Corn Pulao is a typical Indian dish generally had during dinner. This simple dish is made with rice tossed along with with your favorite veggies and lots of corn. Corn Pulao is garnished with coriander. Corn Pulao is a nutritious and easy to make Indian rice dish which is not the usual peas pulao!

So that's going to wrap this up with this exceptional food corn pulao recipe. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

[juilojio753]

Keema Pulao / Keema Biryani.

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, keema pulao / keema biryani. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Keema Pulao / Keema Biryani is one of the most popular of current trending foods on earth. It's simple, it's quick, it tastes delicious. It is appreciated by millions daily. Keema Pulao / Keema Biryani is something that I've loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook keema pulao / keema biryani using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Keema Pulao / Keema Biryani:

{Prepare 250 Grams of Keema / Minced meat.

{Make ready 250 Grams of Rice Jeera Rice White Rice Biryani / / White.

{Get 2 of onions Medium (Minced).

{Get 3 of Green Chillies (Chopped).

{Prepare 2 of tomatoes Medium.

{Take 1 Tablespoon of Ginger paste.

{Take 1 Tablespoon of Garlic paste.

{Get (crushed) 3 pods of Cardamom.

{Take 3 of Cloves.

{Get 1 of Cinnamon (1 inch size).

{Make ready 5 of pepper Whole (crushed).

{Get 1 Teaspoon of Cumin powder.

{Get 3 Tablespoons of masala Meat.

{Get 2 Tablespoons of Cooking oil.

{Prepare 1 Tablespoon of Ghee.

{Prepare To Taste of Salt.

{Take 1/2 Cup of Frozen vegetables (optional).

{Get 1/2 Bunch of Coriander leaves chopped.

{Take 3 Sprigs of Mint leaves (chopped).

{Make ready 1 Pinch of Turmeric powder.

Steps to make Keema Pulao / Keema Biryani:

Wash the rice and soak in water for about 20 min. Place a vessel with water and a little salt on stove and bring to boil. Drain the soaked rice and add to vessel and cook till just done. (Warning: Do not overcook!).

Add keema to another vessel with a bit of salt and wash lightly (removes germs and stuff). Drain the keema with help of a strainer and run it under running water and rinse lightly. Set aside..

In a non stick vessel, heat the cooking oil and ghee. Add the whole spices (cardamom, cinnamon, cloves) and leave for 10 sec to flavor the oil. Scrape it out of the vessel..

Add the ginger garlic paste and saute well. Once the raw smell of ginger garlic is gone, add the minced onions and chopped green chillies and saute till onions are transparent in color..

Add the keema (minced meat) to the pot and saute well. Add in a generous pinch of turmeric powder and mix well. Cook for 5 min with a lid on. The meat color should be browned well in contrast to its pinkish-red uncooked form..

Add in the masala powders and salt (Cumin powder and meat masala, I added a little bit of chilli powder at this stage, however, this is optional and maybe adjusted according to your spiciness level). Stir well..

Once the masala starts giving out oil (and you know it's cooked), add in the tomatoes and mix well. Cook again for 5 min with lid on till tomatoes turn mushy..

At this stage add the pre-cooked frozen vegetables and the mint and coriander leaves. Stir well..

Lower the flame, and add in the cooked rice to the keema mixture and mix well, so that the masala coats the rice real well. Cover and cook for additional 2 min. Turn off the heat..

Eat! :)Serve with your favorite chutney or raita or yoghurt. At our home this is usually served with a tomato chutney.

So that is going to wrap it up for this special food keema pulao / keema biryani recipe. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!