If You want to make Paneer Butter Masala Recipe, Tomato rasam recipe, veg biryani recipe, chole recipe, idli recipe, dosa recipe at home?, here you can get all details how to make, about Ingredients, and process at GIforU. Let strat find below all details about recipes.
Ingredients for Paneer Butter Masala:-
Preheat the pan on the gas, put 1 teaspoon of butter in the pan, add cumin powder, coriander powder, turmeric powder and fry lightly after the butter melts. Add tomato, green chili, ginger paste to the roasted spices, also add red chili powder and Kasoori methi.
Fry the spices till the butter starts separating. Add cream, garam masala, a little green coriander and salt to the roasted spices. Put half a cup of water in the gravy and cook while stirring until the gravy starts boiling again.
When the gravy starts boiling, add the paneer pieces and mix, and cover the vegetable and let it cook for 3-4 minutes on a low flame. Open the vegetable after 3-4 minutes. Add the remaining butter to the vegetable and mix.
Paneer butter masala sabzi is ready, take out the paneer butter masala sabzi in a bowl, serve the paneer butter masala sabzi with chapati paranthas, naan or rice and eat.
Tomato rasam is made very quickly and it is very easy to make, tomato is the main ingredient in making tomato rasam. Some people like sour more, they make tomato rasam by adding tamarind paste, some people make tomato rasam by putting lentil stock, there are many ways to make tomato rasam, let us make tomato rasam like this.
Ingredients for Tomato Rasam Recipe:
Check tomatoes after 6 minutes. Tomatoes have become soft. Cool the tomatoes slightly. After this, put them in a mixer jar with green coriander and grind them finely. Put oil in a pan and heat it. Add mustard seeds and asafoetida to the hot oil and let the mustard seeds crackle. When the mustard seeds crackle, add the remaining curry leaves to it. Then, add tomato paste and 2 to 3 cups of water and mix it. Also, add salt and rasam powder. Cook the rasam for 2 to 3 minutes after boiling.
Ingredients for Vegetable Dum Biryani:-
Till the rice is ready by boiling, fry the vegetables on the other side, put oil in the pan and heat it, peel the potatoes first on a high flame and cut them lengthwise, fry them until they turn light brown. Add cabbage and carrots and fry for 1-2 minutes on a high flame. Add the capsicum also in the oil and fry it for 1 minute and take out (all the vegetables we have to keep crunchy, do not fry for a long time and soften them).
When the rice is ready, sieve it in a sieve, water will come out from the rice in the pot, lift the rice sieve from the water vessel and place it on another pot so that it cools quickly, the rice leaves from the cardamom peel Remove and let the rice cool down.
Fry vegetables and fry oil in the pan, fry the spices and prepare them. Fry cumin seeds in hot oil, add ginger paste and green chilies and fry a little. Add turmeric powder and coriander powder, fry the spices a little. Cut the tomatoes into small spices and fry the tomatoes till they get mashed. Add salt, red chili and coarsely ground garam masala (2 long peppercorns, half-inch cinnamon slit, peeled small cardamom and coarsely ground) and fry the spices. Now add curd to the masala and fry it a little.
Ingredients for Matar Chole Recipe:-
Make a fine paste of tomatoes, green chilies, and ginger with the help of the Mixi. Put oil in the pan and heat it. Put cumin seeds in hot oil. After the cumin seeds turn light brown, add turmeric powder, coriander powder and fry the spices lightly. After this, add tomato paste and red chili powder and fry the spices with a spoon until oil appears on top of the spices.
After 5 minutes, when oil comes over the spices, add salt, boiled peas and mix it well. Put the water chickpeas as thick or thin as possible. Add garam masala and mix.
To make dal rice idli, prepare the mixture by soaking and grinding the dal rice, and also need to ferment that mixture, the idli will become spongy only when the mixture is well fermented, so, first of all, we should prepare the mixture We have to pay full attention to doing this and for this, we will have to plan in advance, if we want to make idli on Sunday, then those living in the hot state will be Saturn Ing the morning only pulses would need to be soaked, but the morning of Friday, those living in the cold soak the lentils.
Ingredients for Dal Idli Recipe:-
Make Dal Idli Recipe:
2 small glasses of water in a pressure cooker (500 ml water) and put on the gas to keep warm. Take out the idli stand, clean it, apply oil in the idli mines, and smooth it. Fill an equal mixture in Idli stand mines with a spoon, fill all the food and put them in Idli stand. To cook idli, place the stand in the cooker. Close the lid of the cooker, do not whistle the lid. Let the idli cook for 9-10 minutes on high flame. Turn off the gas, the idlis are cooked.
Process of Idli Chat Recipe-:
To make idli chaat, put it in two idli plates, apply 4-5 cuts with a knife if you have green coriander chutney, sweet chutney, curd, chaat masala, roasted cumin, small Sev, and pomegranate seeds. That too, take the idli flavors and idli chaat.
Ingredients for Masala Dosa Recipe:-
To prepare the mixture for dosa
Take out the water from the soaked lentils and after adding less water, grind the urad dal Methi in a big pot and take it out in a big vessel, using the same amount of water, grind it a little thicker, mix both and so thick the solution is ready. Make sure that it should not fall as a sharp edge when dropped with a spoon.
Make Dosa Recipe:-
Stir the mixture with a spoon, if it looks too thick then add some water (the mixture should be a little thinner than the pakoras solution). Keep the nonstick Tava or heavy iron griddle on the fire, when the Tawa is hot, make the fire medium, then wipe the Tawa with the help of Thick wet cloth, applying a little oil on the pan first. (Tawa is only greasy, no oil visible).
Fill one tablespoon of the mixture and put it in the center of the pan and spread the spoon in a circular shape, making it 12-14 inches in diameter. Put a little oil around the couple with a spoon. Bake the dosa on medium and high flame, when the top surface starts to look brown then the bottom surface becomes brown, now spread 1 or 2 tablespoon potato masala, on top of the dosa and lift the dosa from the edge with the help of a spatula. Fold it, lift it from the pan and keep it in a plate. Masala dosa is ready.
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Tags:- Chole recipe, dosa recipe, idli recipe, mater chole recipe, paneer butter masala recipe, rasam recipe, Tomato rasam recipe, veg biryani recipe.
How to Prepare Paneer Butter Masala Recipe at Home?
Paneer butter masala made with rich gravy of cream is a special dish of paneer that you can make when a party or special guest arrives. You can make it in many ways. The taste of Paneer Butter Masala made in the following easy way is absolutely restaurant style Paneer Butter Masala and it takes very little time to make it too.
- Paneer - 250 grams
- Tomatoes - 3 medium size
- Green Chili - 1-2
- Ginger - 1-inch piece
- Cream - half cup
- Butter - 2 tbsp
- Coriander leaves - 2 tbsp
- Red chili powder - 1/4 teaspoon
- Turmeric Powder - 1/4 tsp
- Coriander Powder - 1 tsp
- Kasuri Methi - 1 teaspoon
- Salt - 3/4 tsp (as per taste)
- Garam Masala - 1/4 teaspoon
- Cumin powder - half a teaspoon
How to Make Paneer Butter Masala Recipe?
Wash and dry the tomatoes, green chilies, and ginger. Cut tomatoes into large pieces, put them in jars, remove the stems of green chilies, cut them into big pieces and put them in jars, peel the ginger and cut it into large pieces and put it in the jar, and grind it into a fine paste.Preheat the pan on the gas, put 1 teaspoon of butter in the pan, add cumin powder, coriander powder, turmeric powder and fry lightly after the butter melts. Add tomato, green chili, ginger paste to the roasted spices, also add red chili powder and Kasoori methi.
Fry the spices till the butter starts separating. Add cream, garam masala, a little green coriander and salt to the roasted spices. Put half a cup of water in the gravy and cook while stirring until the gravy starts boiling again.
When the gravy starts boiling, add the paneer pieces and mix, and cover the vegetable and let it cook for 3-4 minutes on a low flame. Open the vegetable after 3-4 minutes. Add the remaining butter to the vegetable and mix.
Paneer butter masala sabzi is ready, take out the paneer butter masala sabzi in a bowl, serve the paneer butter masala sabzi with chapati paranthas, naan or rice and eat.
Tomato Rasam Recipe:-
Tomato Rasam Recipe is very liked in South India, it can also be drunk like tomato rasam soup and can be eaten like rice with tomato rasam recipe.
Ingredients for Tomato Rasam Recipe:
- Tomatoes - 4-5
- Green chili - 1
- Ginger - 1 inch
- Curry Leaves - 10 to 12
- Coriander - 2 tbsp
- Oil or Ghee - 1 tbsp
- Rasam powder - 1 tsp
- Salt - 3/4 tsp or as per taste
- Rye - 1/2 tsp
- Asafoetida - 1 to 2 pinches
How To Make Tomato Rasam Recipe Indian Style?
Wash tomatoes and cut one tomato into 8 pieces. Cut green chilies and ginger into big pieces too. Heat a pan. Put tomatoes, ginger and green chilies in the pan and add a little water. Add some curry leaves along with it. Cover them and boil for 4 to 5 minutes.Check tomatoes after 6 minutes. Tomatoes have become soft. Cool the tomatoes slightly. After this, put them in a mixer jar with green coriander and grind them finely. Put oil in a pan and heat it. Add mustard seeds and asafoetida to the hot oil and let the mustard seeds crackle. When the mustard seeds crackle, add the remaining curry leaves to it. Then, add tomato paste and 2 to 3 cups of water and mix it. Also, add salt and rasam powder. Cook the rasam for 2 to 3 minutes after boiling.
Vegetable Biryani Recipe:
Vegetable Biryani is the Mogulai recipe, Basmati rice, indigenous ghee, curd or cream, green vegetables, nuts and a lot of spices, tastes so good after adding a little flame, which the world is crazy about.
- Basmati rice - 1 cup
- Desi Ghee - 1/4 cup
- Oil - 1/4 cup
- Curd - 1/4 cup
- Cumin seeds - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Ginger - 1-inch piece grated
- Green chili - cut into 2 lengths
- Coriander Powder - 1 tsp
- Red chili powder - 1/4 tsp
- Salt - as per taste (1.5 tsp)
- Saffron - 20-25 threads
- Cashew - 2 tbsp
- Raisins - 1 tbsp
- Cinnamon - 1.5 inch,
- Black pepper - 7-8,
- Large cardamom - 2,
- Nutmeg - 2 pinches crushed,
- Bay leaf - 1,
- Long - 5-6,
- Green cardamom - 3.
- green vegetables -
- Cauliflower chopped - 1 cup
- Coriander leaves - 2 tablespoons finely chopped
- Capsicum - 1 (cut into 1-inch pieces)
- Carrot - 1 (cut into 1.5 inch thin slices),
- French beans - 10 (cut into 1-inch pieces)
- Potatoes - 2
- Tomatoes - 2
- Mint - 10 - 12 leaves.
How to Make Veg Biryani Recipe at Home In English?
First, boil rice and prepare it. Clean the rice, wash and soak it in water for 20 minutes, then remove the excess water and remove it. Put 5 cups of water in a vessel and keep it to boil, peel 1 teaspoon, 1-inch cinnamon, large cardamom and put 3-4 long ones in it. When the water comes to a boil, put the rice in the water and cook 80 percent because of the rice has to be cooked later, the rice will be cooked completely in it.Till the rice is ready by boiling, fry the vegetables on the other side, put oil in the pan and heat it, peel the potatoes first on a high flame and cut them lengthwise, fry them until they turn light brown. Add cabbage and carrots and fry for 1-2 minutes on a high flame. Add the capsicum also in the oil and fry it for 1 minute and take out (all the vegetables we have to keep crunchy, do not fry for a long time and soften them).
When the rice is ready, sieve it in a sieve, water will come out from the rice in the pot, lift the rice sieve from the water vessel and place it on another pot so that it cools quickly, the rice leaves from the cardamom peel Remove and let the rice cool down.
Fry vegetables and fry oil in the pan, fry the spices and prepare them. Fry cumin seeds in hot oil, add ginger paste and green chilies and fry a little. Add turmeric powder and coriander powder, fry the spices a little. Cut the tomatoes into small spices and fry the tomatoes till they get mashed. Add salt, red chili and coarsely ground garam masala (2 long peppercorns, half-inch cinnamon slit, peeled small cardamom and coarsely ground) and fry the spices. Now add curd to the masala and fry it a little.
Beat the Biryani Recipe:
Take a big and heavy bottomed vessel, put 1 teaspoon of ghee in the bottom, and put half the rice and spread a layer of rice at the bottom of the pot, now put the prepared vegetable on top of the rice and spread it evenly to cover the rice. Now, put the remaining rice on the vegetable and keep it in a uniform layer, put cashew nuts and raisins on the rice, chopped green coriander and mint leaves by hand, pour 4 tablespoons Gla Gu pan around. Put the saffron in 2 tablespoons of water beforehand.Matar Chole Recipe:-
Most of the chickpeas are made from Kabuli grams. But if you make peas chickpeas, their taste is slightly different and very tasty, so let us make peas chickpeas today.
- Dried Peas - 1.5 cups (200 grams)
- Tomatoes - 3
- Green Chili - 1 to 2
- Ginger - 1-inch long piece
- Turmeric Powder - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Asafoetida - 1 to 2 pinches
- Baking soda -
- Salt - 1 tsp or as per taste
- Coriander Powder - 1 tsp
- Red chili powder - less than 1/4 teaspoon
- Garam Masala - less than 1/4 teaspoon
- Coriander - 1 to 2 tbsp (finely chopped)
- Oil - 1 to 2 tbsp
How to Make Matar Chole Recipe?
Soak dried peas in water for 8 to 10 hours. Put the soaked peas in the cooker. Add 1 to 1.5 cups of water, baking soda, and half salt and mix it well. Close the cooker and boil the peas till 1 the whistle comes in the cooker. Let the pressure of the cooker expire on its own. After this, remove the peas from the cooker.Make a fine paste of tomatoes, green chilies, and ginger with the help of the Mixi. Put oil in the pan and heat it. Put cumin seeds in hot oil. After the cumin seeds turn light brown, add turmeric powder, coriander powder and fry the spices lightly. After this, add tomato paste and red chili powder and fry the spices with a spoon until oil appears on top of the spices.
After 5 minutes, when oil comes over the spices, add salt, boiled peas and mix it well. Put the water chickpeas as thick or thin as possible. Add garam masala and mix.
Dal Idli Recipe at Home
Idli dal is made from rice and if it is too early, soaked lentils and rice in advance, ground and not fermented, then Rava is also made with semolina. Instant Idli can be made instantly with Rava or semolina, but the taste and the aroma that is in the rice idli made from dal is in the Rava idli. If the idli is stirring with hot steam, you will think of idli only after leaving all the work. They are so dumplings that even a small child of eight months can eat them.
Ingredients for Dal Idli Recipe:-
- Rice - 3 cups
- Urad Dhuli Dal - 1 cup
- Baking soda - 1/2 tsp
- Salt - as per taste
- Oil - to lubricate idli stand
Process - How to Make Dal Idli Recipe at Home In English?
Clean the urad dal and rice, wash and soak them in water separately for 4 hours or overnight. Remove the excess water from the urad dal and grind it finely using less water, also remove the excess water from the rice and using less water, grind it a little thicker, mix both, and prepare a thick batter It should not fall as a sharp edge when dropped from. To ferment the mixture, add salt and baking soda as per taste, cover it and keep it in a warm place for 12-14 hours.Make Dal Idli Recipe:
2 small glasses of water in a pressure cooker (500 ml water) and put on the gas to keep warm. Take out the idli stand, clean it, apply oil in the idli mines, and smooth it. Fill an equal mixture in Idli stand mines with a spoon, fill all the food and put them in Idli stand. To cook idli, place the stand in the cooker. Close the lid of the cooker, do not whistle the lid. Let the idli cook for 9-10 minutes on high flame. Turn off the gas, the idlis are cooked.
Process of Idli Chat Recipe-:
To make idli chaat, put it in two idli plates, apply 4-5 cuts with a knife if you have green coriander chutney, sweet chutney, curd, chaat masala, roasted cumin, small Sev, and pomegranate seeds. That too, take the idli flavors and idli chaat.
Masala Dosa Recipe
Masala Dosa is very tasty, easy to make in less oil, but is a food rich in carbohydrates and protein. In almost all the cities, dosa is found in South Indian restaurants with its traditional taste and aroma. Dosas are made in many ways, such as plain dosa, masala dosa, paper dosa, and paneer dosa.Ingredients for Masala Dosa Recipe:-
To prepare the mixture for dosa
- Rice - 3 cups
- Urad Dhuli Dal - 1 cup
- Methi seeds - a small spoon
- Baking soda - 3/4 teaspoon
- Salt - as per taste or a small spoon
- Oil - to roast dosa
- Potatoes - 400 grams (6-7 medium size)
- Peas - a small bowl (peeled green grains)
- Oil - 2 tbsp
- Rye - 1 tsp
- Turmeric - 1/4 teaspoon
- Coriander Powder - 1 tsp
- Green chili - 2-3 (finely chopped)
- Ginger - 1 1/2 inch long piece (grated)
- Salt - As per taste (3/4 tsp)
- Mango powder - one fourth teaspoon
- Red chili - less than a quarter teaspoon
- Coriander leaves - 2 tbsp (finely chopped)
How to Make Masala Dosa Recipe at Home?
Clean urad dal and fenugreek, wash and soak it in water for 4 hours or overnight. Clean the rice, wash and soak it in the same bowl for the same amount of time.
Making Masala for Dosa Recipe:-
Boil the potatoes, cool them, peel them and break them into fine pieces. Preheat oil in a pan, add mustard seeds to hot oil, add turmeric powder and coriander powder, add green chilies, ginger and fry for 1 minute, add peas and 2 tablespoons of water, cover and cook until peas are soft. Give Add potato, salt, mango powder, red chili powder, and roast it for 2 minutes in this spice. Turn off the fire and add green coriander. Masala is ready for the couple.Make Dosa Recipe:-
Stir the mixture with a spoon, if it looks too thick then add some water (the mixture should be a little thinner than the pakoras solution). Keep the nonstick Tava or heavy iron griddle on the fire, when the Tawa is hot, make the fire medium, then wipe the Tawa with the help of Thick wet cloth, applying a little oil on the pan first. (Tawa is only greasy, no oil visible).
Fill one tablespoon of the mixture and put it in the center of the pan and spread the spoon in a circular shape, making it 12-14 inches in diameter. Put a little oil around the couple with a spoon. Bake the dosa on medium and high flame, when the top surface starts to look brown then the bottom surface becomes brown, now spread 1 or 2 tablespoon potato masala, on top of the dosa and lift the dosa from the edge with the help of a spatula. Fold it, lift it from the pan and keep it in a plate. Masala dosa is ready.
Note:- Hope You Like These Blogs Stay Tune With Us @ General Information for You (GIForU) For More Updates...Don’t Forget to Share This Post With Your Friends And Family On Social Networking Sites...
Read a Blog:- Quick Light Dinner Recipes Vegetarian Indian
Tags:- Chole recipe, dosa recipe, idli recipe, mater chole recipe, paneer butter masala recipe, rasam recipe, Tomato rasam recipe, veg biryani recipe.
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