Cuisine: Indian

Fasting Dosa

Fasting Dosa

  Fasting is very common in India. In Navratri, Mahashivratri and in Ganesh Chaturthi or any other Pooja are a very common occasion for fasting. In fasting generally, we can eat fruits and fruit juices. But it is very common only fruits and juices not available […]

Corn Palak

Corn Palak

Corn Palak is the best combination in curry. As we know spinach is highly nutritious and contains iron. It helps to give immunity and power. Corn is a Cereal Grain. Corn kernels contain calories, vitamins, fiber, and carbohydrates. This recipe is a variation of Palak Paneer […]

Kala Chana Curry

Kala Chana Curry

Kala Chana

Kala Chana is also naming as black chana masala, black chickpea curry, etc.

It is cuisine from India. It’s a different type of variety of chickpea or Bengal gram black in color. The seeds are small in size.

It contains high sources of Protein. It is low in Fat, rich in Fibre and contains Minerals and Vitamins. And many more health benefits.

Kala Chana Masala can go with rice, roti. It is a simply delicious and healthy recipe.  A step by step photos is included in this recipe. It is easy to make and flavorful with Indian spices. It can easily make at home with easily available ingredients at home.

Print Recipe
Kala Chana Curry
Kala Chana recipe - Easy, spicy and healthy Kala chana recipe.
Kala Chana
Course Main Course
Cuisine Indian, North Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
Ingredients
Course Main Course
Cuisine Indian, North Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
Ingredients
Kala Chana
Instructions
Soaking Chickpea and Pressure cooking
  1. Rinse Black chickpea in water 2-3 times.
  2. Then add water as required and soak overnight.
  3. After this add soaked chickpea in a pressure cooker. And pressure cook to 3-4 whistles or till soft and cooked.
    Pressure cook
Cooking Kala Chana
  1. In a big saucepan, heat oil on medium-high speed.
  2. Add cumin seeds, ginger-garlic paste, a pinch of asafetida and saute.
  3. Then add chopped green chili, chopped onion and saute until translucent.
  4. Now add chopped tomatoes, mix well and cooked until becoming soft.
    cooking Kala Chana
  5. The oil starts leaving sides then add red chili powder, turmeric powder, garam masala, salt and saute for 1 minute.
  6. Add pressure cooked and drained Kala Chana and mix well. Cover and cook for 1-2 minutes.
    cooking Kala Chana
  7. Now add drained water. Also, add additional water as per required and simmer.
    cooking Kala Chana
  8. Kala Chana is ready to serve. Sprinkle chopped coriander and serve hot with rice and roti.
Recipe Notes

You can make directly in a pressure cooker. Pressure cook till 5-6 whistles after adding soaked Kala Chana.

Lauki Thalipeeth

Lauki Thalipeeth

Lauki Thalipeeth is a delicious Maharashtrian recipe. Step by step photo will help you to understand recipe easily. It is made with bottle gourd incorporate with flours and spices. Bottle gourd – It contains a high amount of water and a rich source of Vitamin C, K, […]

Palak Paratha/Spinach Paratha

Palak Paratha/Spinach Paratha

Palak Paratha is very healthy and delicious recipe. It is made with palak (spinach) puree and some spices combine with the wheat flour. Palak (spinach) contains a large amount of Iron and also has Calcium content. It is a good source of Vitamin B, Vitamin E, […]

Mawa Gulab Jamun

Mawa Gulab Jamun

Mawa Gulab Jamun
Mawa Gulab Jamun

Mawa Gulab Jamun is an Indian sweet which is made from milk solids such as Mawa or milk powder. Mava is made from full-fat milk.

For Mava full-fat milk have to cook on low flame until become thick. And from this Mawa we can make different dishes.

Gulab Jamun is prepared for the festive season like an Indian wedding, Diwali, get-together, Parties, etc. This is a popular sweet dish in India, Pakistan, Nepal, Myanmar, Bangladesh, etc. It is also called Indian Doughnuts. It is made up of different varieties.

Step by step photographs will help you to understand recipe easily.

Print Recipe
Mawa Gulab Jamun
Mawa Gulab Jamun recipe - Indian sweet, the combination of mawa and flours with cardamom flavor.
Mawa Gulab Jamun
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
For Sugar Syrup
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
For Sugar Syrup
Mawa Gulab Jamun
Instructions
Making Sugar Syrup
  1. Add sugar and water in a pot.
  2. Heat the sugar and water mixture in low flame, stirring occasionally.
  3. If sugar completely dissolves in water then add cardamom powder, saffron and switch off the flame.
  4. Make sure sugar syrup should not boil more and does not form the string.
Making Gulab Jamun
  1. In a mixing bowl add grated mawa , all-purpose flour, and semolina.
  2. Combine all flour, semolina, and mawa together.
  3. Now add milk little by little as per requirement and make a soft dough.
  4. Don't knead so much. Just combine and make a dough.
  5. Make 14-15 small equal balls. Make sure it should not have cracked and it should be soft.
Frying Mawa Gulab Jamun
  1. Heat oil or ghee in a Kadhai in medium flame.
  2. Oil should be hot enough. Check and add small ball in a oil if it coming up gently then it ready to fry.
  3. Then add 4-5 jamuns and fry them all the sides by stirring oil and turning them at low flame.
  4. Fry them till becoming golden brown.
  5. Drain and remove from kadhai in a plate or in a paper napkin.
  6. Fry all gulab jamuns and keep it aside.
  7. If it becomes warm or after 4-5 minutes add in sugar syrup. Sugar syrup should be warm enough so that jamuns can absorb the syrup and become juicy. Mix them gently in a syrup.
  8. Allow soaking for 1 hour.
  9. Mawa Gulab Jamun is ready to serve. Enjoy soft, juicy Mawa Gulab Jamun with sugar syrup.
Recipe Notes

To enhance flavor garnish it with some dried fruits such as almonds, pistachios.


Mawa Gujiya

Mawa Gujiya

Mawa Gujiya is an Indian Sweet. It is made from wheat flour, all purpose flour or semolina and stuffed with Mawa. This is an Indian sweet dumpling. A piece of dough filled with Mawa and that is deep fried in oil or baked. Mawa Gujiya specially […]

Sabudana Khichdi/Sago Khichdi

Sabudana Khichdi/Sago Khichdi

Sabudana khichdi is generally we eat in fasting. It eats during fasting like Navratra, Mahashivratri, Chaturthi, etc. in Indian Pooja. Simple and light seasoned with spices. Sago is made from tapioca/cassava plant. Sago has high calorific value due to the presence of starch and fat. […]

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Baigan Masala
Baigan Masala

Baigan masala curry is more popular Indian main course recipe. Most of the time in festival, wedding, Puja or some guest are coming in the home then we generally prefer to cook Baigan masala curry.

This recipe I have written because it’s so easy to make that anyone can prepare and so much tasty. I have learned this recipe from one of my friend which I usually went to her home for lunch. Suggesting, picking small, green, heavy brinjals. Avoid picking lightweight brinjals because it contains seeds which are not tastier. Follow the step by step procedure which you will help in better taste. This is simple steps where we do not to do any stuffing which is a very lengthy process.

Print Recipe
Eggplant Masala Curry/Brinjal Masala/Baigan Masala
Brinjal masala recipe - Do not worry about stuffing, no more extra masala. Ingredients which is available easily in the home.
Baigan Masala
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
For Paste
For Gravy
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
For Paste
For Gravy
Baigan Masala
Instructions
Paste
  1. In the grinder jar, add garlic cloves, ginger, dried red chili, onion, tomato, coriander seeds, cumin seeds, desiccated coconut and make a smooth paste. Keep it aside.
Shallow Frying
  1. Firstly, rinse the brinjals and cut it the in halves and then again another half in"+" direction. Soak in water.
  2. Heat 1 tablespoon oil in a saucepan. When oil turns hot, add these brinjals in it.
  3. Stir in medium-high flame. Simmer until half cooked. And remove it from the saucepan, keep it aside.
Gravy
  1. In the same saucepan add 2 tablespoon oil and add bay leaf, mustard seeds let them sizzle. Add asafetida and stir.
  2. Now add onion-tomato paste which we made earlier. Sauté till 5-6 minutes.
  3. Now, all add dry spices, red chili powder, turmeric powder, salt, garam masala and stir well.
  4. Now, all add dry spices, red chili powder, turmeric powder, salt, garam masala and stir well.
  5. If we found masala separating from oil and we can see oil spots then add fried brinjals.
  6. Now mix them gently and add 1 cup water, or as per required, cover it. Simmer for 5-6 minutes.
  7. Stir occasionally to avoid burning of masala.
  8. Cover it and cook till cooked completely. Stir in between if needed add more water.
  9. Now switch off the flame and sprinkle some chopped coriander.
  10. Masala Baigan is ready to serve. Enjoy with chapatti or rice.
Recipe Notes
  1. Do not overcooked brinjals for better taste.
  2. You can add peanut powder for a thicker gravy.
  3. You can add 1/2 cup of curd for masala curd brinjals.
Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha is made from flavored cauliflower and vegetables stuffed with wheat dough. Cauliflower paratha is the popular North Indian dish which makes for breakfast. Print Recipe Gobhi Paratha Gobhi paratha recipe – best recipe with few ingredients. paratha, and curd mouth-watering recipe. Course Breakfast […]