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Ingredient
Top 5 dishes made from Cooking Oil: Any
1 . Rajasthani- Jodhpuri Malai Mogar (Dal-Sabji) 💁🏻♀️
Rajasthani- Jodhpuri Malai Mogar (Dal-Sabji) 💁🏻♀️
A very traditional dish from the land of Rajasthan...
Mostly, popular in the districts of Jodhpur, Jaisalmer, etc.
And, the recipe varies also internally from one region to the other...!!!
Immensely delectable & flavourful yet easy to prepare with not much extravaganza at all !!!
Try this out for sure 👍🏻
Ingredient
2 tbsps
Cooking Oil: Any
2 tbsps
Ghee
1 tbsp
Ginger-Garlic Paste
1/4 tsp
Methi/Fenugreek Seeds
1/2 tsp
Fennel/Saunf Seeds
1/2 tsp
Cumin Seeds
1/2 tsp
Hing/Asafoetida
3-4
Cloves
1
Bay Leaf
3-4
Green Cardamoms
1-2
Dry Red Chillies
1 tsp
Coriander Powder
1/2 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
1/2 tsp
Garam Masala Powder
1 tbsp
Fresh Lemon Juice: Optional
1/2-1 Cup
Water (RT)
Cooking instructions
* Step 1
Heat up a frying pan over the medium flame: Add in the admixture of both the cooking oil & ghee
* Step 2
Once heated up: Add in the tempering spices to it & sauté until it releases its aromatic & once it starts spluttering, add in the Hing, Red Chilli & Turmeric Powders & sauté for a minute
* Step 3
Add in the soaked & puffed up moong dal to it- Give it all a really good mix until nicely combined- Add in about 1/2-1/3 Cup of Water (RT), if you like it a bit more juicy add in altogether 1 Cup Water
* Step 4
This is the good time to add in the rest all other dry spices to it, mix it all well enough until nicely combined & properly incorporated
* Step 5
Reduce the flame to low-medium, cover it with a lid- Allow it to cook until it’s about 90% done...The Dal need be well cooked for sure but just not mushy or diluted as in various other Dal Recipes
* Step 6
Ensure, not to over cook the same...Once done, turn off the flame flame & prior to that- Don’t forget to add in the chopped coriander leaves, a dollop of desi ghee & garam masala
* Step 7
Garnish: With Fresh Cream, well whisked on top of it...Serve it piping hot with hot Roti/Chapatis, Rice or similar...
* Step 8
It’s authentically & traditionally relished & enjoyed the most with the traditional Rajasthani delicacy: Saffron Rice 🍛
Note: if there is a photo you can click to enlarge it
2 . Maggi Calzones: Mexican Style
Maggi Calzones: Mexican Style
This Maggi Recipe...traversed through the Mexico 🇲🇽....& landed to India 🇮🇳
Ingredient
1/8 Cup
Hung Curd
1/2 tsp
Mixed Herbs
1/2 Cup
Red Chilli Flakes
1/2 tsp
Cumin Seeds
1/4 tsp
Oregano
1 tbsp
Maggi Hot & Sweet Ketchup
1/4 Cup
Fresh Green Peas
1/4 Cup
Capsicum: Finely Chopped
1/2 Cup
Tomatoes: Finely Chopped
2 tbsps
Cooking Oil: Any
2 tbsps
Butter
1.5 Cups
Maida/All-purpose flour
3 tbsps
Cooking Oil/Ghee
1 tsp
Salt
1/4-1/3 Cup
Water (RT): To knead the dough
Cooking instructions
* Step 1
First up: With the measured ingredients for the dough- Knead the Maida dough, cover & set aside
* Step 2
Heat up a frying pan/saucepan: Add in sufficient water to parboil the Maggi noodles, once about 75% cooked, strain & wash it with cold running water to stop further cooking process immediately
* Step 3
Spread well the same on a large plate/dish to get dried up as much is possible, apply a tbsp of cooking Oil so that it doesn’t stick to each other- Set aside
* Step 4
Get rest other ingredients readily available & handy for the following cooking processes...
* Step 5
Heat up a frying pan over the medium flame: Add in the oil & butter both together- Add in the chopped veggies, one by one- Sauté until translucent & quite softened
* Step 6
Add in the dry & ground spices followed by the tempering ones...the sauces & the cheese...mix everything well together until nicely combined
* Step 7
Now, mix the cooked Maggi at this point and give everything a really good mix until nicely combined and well incorporated- Set aside
* Step 8
Getting back to the resting dough now: Knead it again for another 2 mins time & then make a big sized dough-balls out of its entirety
* Step 9
Try to roll it out in an elongated manner preferably, if not round/oval- Take 2 tbsps of the prepared Maggi stuffings to it, fold it into a half moon shape- tuck the edges by applying a little water on one side of it
* Step 10
Then, with the help of a steel fork- Give some designs to its edges...I’ve made it in an oblong shapes, you can make it round, square, rectangle, triangle- Anything, as per your own choice
* Step 11
Now heat up another frying pan over the medium flame: Add sufficient oil for shallow frying- once heated, reduce the flame, allow it to cool down a bit & then, drop in the raw calzones to it for shallow frying
* Step 12
Over the low flame: Fry its each sides quite patiently & carefully, until mediocre golden brown- This is to be repeated to its both sides...
* Step 13
Once done: Transfer it to a separate plate/dish, lined with the kitchen towels or tissues- to soak its excess oil, before serving it piping hot with your favourite dips or chutneys, my personal choice is the Maggi HOT & SWEET KETCHUP itself...
* Step 14
So, without any further ado- simply grab’em....&.... ENJOY..
Note: if there is a photo you can click to enlarge it
3 . Methi Masoor ki Dal
Methi Masoor ki Dal
This one’s easy, simple, quick and absolutely flavourful with the finest aroma of the fresh Methi leaves, Coriander Leaves, topped with some butter & savoured with the Red Lentils- which’s itself quite flavoured, however simple way you may prepare it...!!!
I simply love it
Ingredient
2 tsp or To Taste
Salt
1/2 tsp or To Taste
Sugar
2 Cups
Water (RT): To boil the Dal
1/2-1 Cup
Water (RT): For Later Use/As Required
1 tsp
Cumin Seeds
1 tsp
Mustard Seeds
1 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
1.5-2 tbsps
Butter
2-3 tbsps
Cooking Oil: Any
1/4 tsp
Hing/Asafoetida
1/2 tbsp
Fresh Lemon Juice
1/4 Cup
Fresh Green Peas: Optional
Cooking instructions
* Step 1
Wash, Clean & Boil the Dal with some salt & turmeric powder & measured water- Once done, muddle it a bit with a muddler- Set Aside...Keep rest other ingredients handy, readily available...Wash, Clean & Assort the Methi Leaves
* Step 2
In a large heavy bottomed pan: Add in the oil, heat up over the medium flame- Goes in the tempering spices, when starts spluttering & releasing fine aroma, add in the chopped onions, sauté until translucent
* Step 3
Add to it, the garlic & ginger- Sauté until the raw smell goes off- Add in the chopped tomatoes & salt, keep stirring gently but continuously, ensuring it doesn’t stick to the bottom of the pan
* Step 4
Add in some more water to sauté until nicely cooked, add in the Methi Leaves- keep sautéing until well blended & nicely combined
* Step 5
Goes in the boiled dal to it now & mix everything well together until nicely combined & well incorporated- Adjust the required consistency of the dal by adding some more water (if at all needed)
* Step 6
Cover the lid of the pan, lower the flame & cook until well cooked altogether- Finish it up with some freshly chopped coriander leaves, butter & roasted/bhuna masala powder & the lemon juice
* Step 7
Give it all a really good mix finally...Turn off the flame: Let it sit on the oven for about next 10-12 mins time before serving it piping hot with steamed rice or roti/chapati, etc.
* Step 8
ENJOY THE DAY’S MEAL
Note: if there is a photo you can click to enlarge it
4 . Stir Fried Mushrooms Matar Masala M3
Stir Fried Mushrooms Matar Masala M3
The most delectable one & easy to prep up!
Ingredient
1/2 Cup
Green Peas Preboiled
1/2 Cup
Cauliflower Preboiled
to taste
Salt
to taste
Sugar
1 tsp
Cumin Seeds
1 inch
Cinnamon Stick
3-4
Green Cardamoms
3-4
Cloves
2 tbsps
Ginger-Garlic Paste
1 tsp
Garam Masala Powder
1 tsp
Coriander Powder
1 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
2-3 tbsp
Ghee
2 tbsp
Cooking Oil (Any)
1 tbsp
Butter
1 tsp
coriander leaves
1 slice
lemon wedges
1-2 Cups
Water (Room Temperature)
Cooking instructions
* Step 1
Heat up a frying pan over the medium flame: Add in the tempering spices, one by one- Sauté until it releases its fine aroma- Add in the chopped onions, sauté until translucent
* Step 2
Add in the Ginger-Garlic Paste, sauté until the raw smell goes off- Add in the chopped tomatoes, salt & sugar- sauté until a bit mushy
* Step 3
Add in the rest other dry ground spices, one by one & sauté, until nicely combined- Add in the water now & allow it to cook for another 2-3 mins time
* Step 4
Goes in the halved mushrooms into the same now- Put the flame on high at this point until the mushrooms start releasing its water- keep stirring continuously but gently (mushrooms are very soft & tends to get broken very easily)
* Step 5
Now, give all a good mix altogether, keeping the flame on medium-high at this point, allow it to cook for another 8-10 mins time until the mushrooms are well cooked & incorporated into the gravy- Cover the lid of the pan
* Step 6
Once done: Add in the Garam Masala Powder, a bit more roasted Bhuna Masala Powder & a dollop of butter- Finely Chopped Fresh Coriander Leaves- A final good mix...
* Step 7
Turn off the flame & let it sit on the hot oven for about 10 mins time more.Dish out on the serving platter- Serve Hot, with Jeera Rice/Peas Pulao/Fried Rice, Roti/Naan/Kulcha/Chapati, or similar.ENJOY YOUR MEAL
Note: if there is a photo you can click to enlarge it
5 . Shrimps French Beans Stir Fry in the Oysters Sauce
Shrimps French Beans Stir Fry in the Oysters Sauce
Authentic Chinese Style
Very easy, quick to prepare & absolutely delectable in the taste & a complete meal in itself...
Well, at least for me it’s so
#GA4
#WK18
#FrenchBeans
#Fish
Ingredient
250 gms
French Beans
100-150 gms
Shrimps
1.5 tbsp
Oysters Sauce
1 tbsp
Soy Sauce
1 tbsp
Red Chilli Sauce
1 tsp
Red Chilli Flakes
1/4 Cup
Water (RT)
1.5 tbsps
Sesame Oil
1.5 tbsps
Cooking Oil (Any)
2 tbsps
Sesame Seeds
Cooking instructions
* Step 1
In a Saucepan: Parboil the cleaned & washed green beans- Strain & set aside... Coat some salt, cornflour & an egg white (optional), rub nicely & set aside
* Step 2
In a frying pan: Heat up some cooking oil over the medium flame & lightly sauté the prawns & transfer to a dish
* Step 3
Now, in the same oil: gently sauté the parboiled French Beans, add some salt, sesame seeds, the oysters & soy sauce...Stir fry, for a couple of minutes, pour some water to it
* Step 4
Cook for another 2 mins time...Now, add into it the mixture of Cornflour & water to thicken the gravy a bit, add in the sesame oil at this point & give it all a really good mix
* Step 5
Turn off the flame: Allow it to rest on the hot oven for about 2-3 mins time & then, dish out & serve hot... garnish it with a sprinkle of sesame seeds
* Step 6
ENJOY 😋💁🏻♀️
Note: if there is a photo you can click to enlarge it
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