Poha Recipe: How to Make Poha

Poha or rice flakes are one of the most popular, healthy and tasty dishes which is served in the breakfast with tea on the side. Poha is very common in Maharashtra state more than any northern state of the country. Let’s learn how to make Poha

Poha Recipe: How to Make Poha
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Poha recipe is prepared with flattened rice and onion masala. It is light and flavorful dish perfect for "in-a-hurry-breakfast." Poha recipe is super easy to make; I cook it like almost once in every week. So, let's see how to make poha.
Recipe type: Breakfast
Cuisine: South Indian
  • Ingredients
  • 2 cups Poha (washed and drained)
  • 1 medium onion chopped
  • 1 large potato diced
  • 2 green chilies chopped
  • 5-6 curry leaves
  • 1 tbsp mustard seeds
  • 2 tbsp edible oil
  • Salt as required
  • 1 tsp red chili powder
  • ½ turmeric powder
  • Handful of peanuts
  • half lemon
  • Chopped Coriander leaves
  1. How to Make Poha:
  2. Take a kadhai or a pan and turn on the flame to high. Add some edible oil and let it get warm.
  3. Now, throw in some mustard seeds, peanuts, green chilies and curry leaves to it and let them all splutter. Mix everything well.
  4. It's time to add all the masalas (salt, red chili powder, turmeric powder) and mix it all well. Sprinkle some water; you might need it here, as you do not want to burn the masala.
  5. Here, add the washed and drained poha and mix it all properly for a minute. (Remember, if you do not want the poha to get all clumsy, you can always wash and drain it right before the masala is preparing)
  6. The best part is poha do not need to much cooking time from you. You can turn off the gas couple of minutes later only.
  7. Squeeze a lemon and garnish some fresh coriander leaves onto it.
  8. Dish it out as it is. Poha goes perfectly with ginger tea.
  9. Your Poha Recipe is now ready. Serve it hot.
Nutrition Information
Serving size: 2 Calories: 270


Dal Makhani Recipe: How to Make Dal Makhani

Dal Makhani is one of the top dishes on the list, most popular in the North Indian cuisine. It is derived from Punjabi culture and loved by every north Indian in the world. We do not require second thoughts on the menu, ever. It is without a doubt the most preferred dish for us.

Dal Makhani Recipe: How to Make Dal Makhani
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Dal Makhani recipe is made of whole black lentil and kidney beans, with the tempering of onion-tomatoes, ginger, and garlic masala, later drizzled with cream and garnished with coriander leaves. Everyone has different dal makhani recipe in their cookbooks. The recipe that today I am sharing here is what I got from my mother. The key is to cook it mild spicy and creamy in taste. So, let's look at the ingredients needed and learn how to make Dal Makhani.
Recipe type: Main
Cuisine: North Indian
  • We need the following ingredients for Dal Makhani Recipe:
  • ¾th cup Whole black lentil
  • ¼th cup Kidney beans
  • 3 tbsp Edible oil
  • 2 tbsp Butter
  • 4 tbsp fresh Cream
  • 1 large chopped onion
  • 2 large diced tomatoes
  • 1 tbsp ginger-garlic chopped
  • 1 bay leaf
  • Salt per taste
  • 1 tsp Red chili powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • 1 tsp Garam masala powder
  • Crushed kasuri methi
  • Chopped Coriander leaves
  1. Dal Makhani Recipe:
  2. First of all, soak black lentil and kidney beans for overnight in 4-5 cups of water.
  3. Next day, take the soaked dal and beans into a pressure cooker and add some salt, chopped ginger-garlic, 1 bay leaf. Give it about 4-5 whistles, depending on the quality of the lentil and beans.
  4. Now, in another pan, add some edible oil or ghee (choice is yours here, oil is better though) let it heat for a couple of seconds.
  5. Add the chopped onion and toss well. Put some salt and stir again well, this will allow onions to get a subtle brown color faster.
  6. Now, throw in diced tomatoes and mix everything well. Try to squish the tomatoes as much as you can. Add all the masala (salt, red chili powder, turmeric powder, coriander powder) and give it a proper mix.
  7. Keep on adding little amount of water if needed.
  8. Now, to make dal makhani recipe more creamy and smooth in texture, try to mash the lentil and beans with the ladle.
  9. Take some dal into the ladle and put it into the pan and stir well. Now take this tempering into the cooker and mix everything very nice.
  10. Let it boil for 5-10 minutes and add fresh cream and kasuri methi. Turn off the heat and garnish with chopped coriander leaves.
  11. Serve it hot with Tandoori Roti and Naan on the sides.
Nutrition Information
Serving size: 4 Calories: 330


Malai Kofta Recipe: How to Make Malai Kofta

Malai kofta recipe is known for being a heaven on a plate for Vegetarians in the world. Malai kofta is a dish you leave you craving for more and more. Malai kofta recipe is prepared with creamy cottage cheese, and mashed boiled potatoes and crushed cashews and almonds stuffed in it served in an onion-tomato puree that is cooked till perfection of smoothness.

Malai Kofta Recipe: How to Make Malai Kofta
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Malai kofta recipe is famous for its creamy kick and rich, flavorful blend of paneer, cream, and spicy Indian masalas. Let's learn how to make malai kofta the easiest way.
Recipe type: Main
Cuisine: North Indian
  • 500gms grated Paneer
  • 3-4 Boiled and grated Potatoes
  • Ginger garlic paste
  • Edible Oil ( for cooking and frying purpose)
  • Whole spices: 2-3 cardamom pods,
  • 2 bay leaves
  • Maida or all purpose flour
  • Masalas: Salt as per taste
  • Red chili powder
  • Turmeric powder
  • Coriander powder
  • Degi mirch powder
  • Aamchur powder
  • ½ cup Yogurt
  • Fresh Coriander leaves
  • Kasuri Methi
  • 8-10 cashews and almonds
  1. To make malai kofta, first of all, you require getting a couple of things to check off our list before the cooking part starts. So, get onion and tomato chopped off roughly and later grind them separately to a fine puree form. Remember, you do not need to add water while blending them, they already got there own water which them to get blend in quickly.
  2. Secondly, you also need to grind cashews and almonds and roughly. Now, this part is tricky; we don't need to churn them to powder form, just enough to break them into smaller pieces.
  3. Thirdly, take grated paneer and grated potatoes into a big bowl and bind them together with the following ingredients: salt, red chili powder, coriander powder, Aamchur powder, chopped coriander leaves, maida and a hint of kasuri methi. Once everything is blended, keep it aside.
  4. Next step is to make the balls with dry fruits filling in them. You know the drill, take a little amount of oil on your palm, and a right amount of mixture, then make it into balls and dust it with some maida which helps it to bind better.
  5. Once the koftas are ready, put on a kadai and add oil into it for deep frying the koftas. Add 2-4 balls at a time and let them get a beautiful brown color. Put the fried koftas on a tissue or absorbent paper.
  6. Now the cooking part starts.
  7. Take a kadhai and turn on the heat. Add a generous amount of oil here and let it get hot. Add cardamom pods and bay leaves and stir for 1 minute.
  8. Put in the onion paste and stir well. Remember, onion paste will take more time to get brown than the regular chopped onions, so patience is required here.
  9. Once onions start to appear darkish in color or little brown, add the ginger-garlic paste and mix well till all the raw smell of the paste goes away.
  10. Now add in all the powdered masalas( salt, red chili, turmeric, coriander and degi mirch powder) and mix everything well.
  11. At this point, you have to be a little quick in add spices, too much delay in adding ingredients might lead to onions burned out.
  12. Do not add water here and keep on mixing it well. Now add tomato puree and mix properly.
  13. Allow it cook for next 5-10minutes properly. Tomatoes will take a bit longer to cook.
  14. Now, add beaten yogurt in the kadai and mingle everything thoroughly. Now give it another 10 minutes to cook well.
  15. Once you're satisfied with the consistency which can be modified with adding some water as well.
  16. Garnish some palm-crushed kasuri methi onto it and chopped coriander leaves.
  17. In the malai kofta recipe, it is advised to add the fried balls right before you are ready to serve the dish.
  18. Dish out malai kofta and serve it with some fulkas or tandoori roti and salad on the side.
Nutrition Information
Serving size: 4 Calories: 800