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Top 5 dishes made from zeera seeds
1 . Rajasthan Govind Gatta Curry
Rajasthan Govind Gatta Curry
It is a famous Rajsthani recipe that will give everyone a glimpse of Rajasthan's tradition. People of our country make this recipe on special occasion like festivals or any parties. However, one can enjoy this spicy and mouth melting gram flour dumplings whenever you wish.
Ingredient
1 cup
gram flour/besan
1 tbsp
oil
1/4 tsp
salt
1 tsp
chilli powder
1/2 tsp
turmeric powder
1/2 tsp
garam masala
1 tsp
zeera seeds
2 tsp
kasuri methi
1/2 cup
yogurt
1 pinch
hing powder
1/2 cup
grated mawa (dried milk)
10-12
raisins
1 tbsp
cashew chopped
1 1/2 cup
fresh curd
1/2 cup
onion-ginger-garlic paste
1
bay leaf
1 tsp
coriander powder
As needed
water as required
As needed
Grated paneer for garnishing
Cooking instructions
* Step 1
Take another mixing bowl, and add all the stuffing ingredients to it.
Mix well.
* Step 2
Take a large mixing bowl, and add all the dough ingredients to it.
Mix well. Knead the mixture into a soft dough.
Cover the dough and keep aside.
* Step 3
Apply a little oil on your hands, and make 6-8 balls out of dough.
* Step 4
Take 1 dough ball in your hands, and press it to make a flat circle of about 3 inches diameter.
Put 2 tsp of stuffing mixture on the flat circle, and bind the dough into a ball again.
* Step 5
Do the same with all the remaining dough balls.
* Step 6
Heat a large pan, and add enough water to it for boiling dough balls.
Once the water starts to boil, add the dough balls.
* Step 7
Boil the dough balls till they become light in weight and start floating on the boiling water surface.
* Step 8
Take out the dough balls from the water.
* Step 9
Heat a nonstick pan, and add oil to it for frying the dough balls. When the oil is hot, add dough balls and fry them till they turn golden brown.
* Step 10
To the remaining oil(2 tbsp) add bay leaf, zeera, and hing powder.
When they start spluttering, add onion-ginger-garlic paste and cook until oil leaves the sides.
* Step 11
Now add chilli powder, coriander powder, turmeric powder, garam masala powder along with 1 cup of water. Here you can use the same water which you used for boiling.
* Step 12
Cook for another 5 minutes. Now add fresh curd to it, and stir consistently until it begins boiling.
* Step 13
Add fried dough balls, and salt according to your taste. Let it boil covered on low medium heat for 5 mins.
* Step 14
Switch off the flame and garnish with grated paneer.
Note: if there is a photo you can click to enlarge it
2 . Stuffed Karela(Bitter Gourd)
Stuffed Karela(Bitter Gourd)
#Breakfast
Ingredient
200 gm
fresh Karela (9 pcs)
3 tsp
mustard seeds
1 tsp
zeera seeds
10 pods
garlic crushed
2 tsp
chopped Onion
1 tbsp
chopped tomatoes
1/3 tsp
turmeric powder
1/2 tsp
salt
1 pinch
hing
2 tsp
mustard oil
Cooking instructions
* Step 1
In a pressure cooker take 1cup of water and washed Karela. Add a pinch of turmeric powder and salt.
Mix well and cook for 1 whistle. Let it cool.
* Step 2
Open the half cooked Karelas with a knife giving chirs. You can remove or keep the Karela seeds. I kept for a kurkure taste.
* Step 3
Soak the mustard and zeera seeds in lukewarm water. To make the mustard paste take all the ingredientes except hing and oil in blender with little water.
* Step 4
In a wok heat oil, add hing when the oil is hot. Now add the blended mustard paste and cook in low medium flame till the water dried.
* Step 5
Cool down and use the cooked paste with a spoon and rub on inner and outer covering of Karela.
* Step 6
Put the Stuffing and shallow fry in medium flame till the colour of Karela changed.
* Step 7
Yummy and tasty stuffed Karela with cooked mustard paste ready to serve with Roti in breakfast.
Thanks 🙂
* Step 8
Notes:
You can store the cooked mustard paste for further use in Lauki Curry, Pickle, in Bhindi, small Brinjal and Tori stuffing.
* Step 9
Stuffing
Note: if there is a photo you can click to enlarge it
3 . Pav Bhaji
Pav Bhaji
#Anniversary
By Madhumita Mishra
Ingredient
8 pieces
Pav
1 cup
Cauliflower florets cut
1/2 cup
Green peas
2 tsp
ginger garlic paste
1 tsp
turmeric powder
1/2 tsp
red chilli powder
1 tsp
zeera seeds
1/3 tsp
hing powder
2 tbsp
Pav Bhaji masala
1 tsp
lemon juice
1/2 tsp
rock salt
leaves
Chopped coriander
2 tbsp
cooking oil
to taste
Salt
Cooking instructions
* Step 1
Fry both sides of Pav with melted butter
* Step 2
Take all the vegetables will 2 cup of water, turmeric powder and salt in a pressur cooker and cook for 2 whistle. Let the pressure release
* Step 3
Heat oil in a wok....add zeera seeds and let it splutter...... then cook onion and hing powder till translucent.... add ginger-garlic paste... cook for a minute.....mix chopped tomato, cut green chilli, red chilli powder, salt as you need and cook till the oil is separated.
* Step 4
Now add Pav Bhaji masala powder and cook for 2 minutes. Put the boiled veggies of cooker, mix well with masala in wok and mash with a masher. Adjust the water as per your requirement
* Step 5
Boil for 5 minutes..... switch off the flame....add lemon juice and rock salt and garnish with chopped coriander leaves as well as with butter.Pav bhabi is ready to serve
Note: if there is a photo you can click to enlarge it
4 . Chutney bomb tikki with spicy creamy coconut sauce
Chutney bomb tikki with spicy creamy coconut sauce
#kitchendivas.
#fusionweek
#post1
Chutney bombs like tikki is an indian appetizers snacks and starter.made with a south indian fusion of coconut sauce....with a different texture can have with a chutney too enjoy thia delicious tikkies with creamy sauce...
Ingredient
1/2 cup
Washed and soaked and drained
1/2 cup
grated paneer
1/2 tsp
zeera seeds
1/2 tsp
red chilli powder
1/2 tsp
garam masala powder
To taste
Salt
1/2 cup
Grated coconut
1/2 cup
peanut (badam)
1/2 cup
Washed coriander leaves
1/2 inch
ginger
1 tsp
lemon juice
As required
Oil for deep frying
1/2 cup
cream
1 tbsp
coconut grated
1/2 tsp
amount of pistachios
2 tbsp
oil
slices
Finely cut the veg
1
capsicum
1
onion
1
tomatoes
As required
cheese
Cooking instructions
* Step 1
For tikki,in a mixing bowl combine together the mashed potatoes,soaked and drained poha,paneer,salt,cumin seeds,and garam masala,and red chilli powder,and corn flour.mixed the ingredients and knead it like a smooth dough and keep aside.
* Step 2
Mix all the ingredients given for filling,coriander leaves chopped,coconut grated,ginger,garlic,green chillies,peanut,lemon juice,and salt.grind them in a paste.and keep ready for filling. Meanwhile take wheat or all purpose flour with half the amount of water and make a batter and keep aside.
* Step 3
Now make a round shape ball out of the dough by applying little bit of water on a palm.make a dip in a center and fill the chutney in the centre and cover from all the edges be care full while making balls it's very soft.and dip the balls in a flour batter and fry ina hot sufficient oil in a pan. Fry till golden brown in a medium flame. Switch off the flame when done and take out from the pan and keep aside.
* Step 4
Now for making sauce combined tomatoes,red chillies,garlic,pistachios,some coconut grated,and kaju,grind then in a fine puree.now heat oil in a pan a splutter mustard seeds,now add the puree saute for a while,add salt and stir for a min,then add the cream nicely and cook for next 10 min in a low flame can add a little bit of water if needed.
* Step 5
Finely cut the slices of capsicum,tomatoes,and onions,and roast them in heat,put the slices of cheese as well over the tikkies and serve with sauce.
* Step 6
Tikkies is ready to serve with sauce
Note: if there is a photo you can click to enlarge it
5 . Moong tomato mini kachori
Moong tomato mini kachori
#deepfried
Delicious kachori made with the stuffing of tomato and moong mixed spices best to have with tea and to be served hot.i made with a little variation bt adding tomatoes and garlic leaves turns out to be more yummy in flavour the stuffing inside.
Ingredient
2 tsp
oil
1 bunch
garlic leaves
1 tsp
turmeric powder
1 tsp
garam masala powder
Pinch
hing powder
Pinch
chat masala powder
to taste
Salt
1 tsp
zeera seeds
1 tsp
Ginger
For
For kachori
200 gms
wheat flour
100 gms
besan flour
1 tsp
azwain
2 tsp
suji
As needed
Water for mixing dough
As required
Oil for deep frying
Cooking instructions
* Step 1
Combine the ingredients given for kachori in a bowl,and make a smooth and soft dough adding azwain,and mixing properly with a spoon.
* Step 2
Make smooth dough and rest it for 20 mins.
* Step 3
Next,for stuffing, soaked the moong dal for 30 min.and grinder into a fine paste.mix all the ingredients given for stuffing. Like moong paste,grinded ginger,garlic leaves,green chillies,and blended tomato puree,mix turmeric powder,red chilli powder and garam masala powder,chat masala powder and salt mix with a spoon.
* Step 4
Heat 2 tsp oil in a pan and splutter the zeera seeds,add pinch hing.
* Step 5
Next,fry the stuffing mixed bowl. And stir for a min.covwr with a lid.and cook for 5 to 7 mins in a low flame. Add a bit water to avoid sticky ness.
* Step 6
Make a ball out of the dough,and roll a small mini shape circle for kachori.Fill the stuffing in a shape and cover the stuff from all side.
* Step 7
Make a kachori mini shape and keep aside till the oil is heat.
* Step 8
Heat the sufficient oil in a kadhai,and fry the prepared kachori and fry till it's turns golden brown stirring continuously to avoid burning make sure the kachori is fried well.
* Step 9
Take out from the kadhai and pour in plate.
* Step 10
Serve hot with tea garnish it with onion and garlic leaves
Note: if there is a photo you can click to enlarge it
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