Yellow Bowl Recipes

Homemade Cuisines
  • Contact

    • Besan Shimla Mirch!

      Posted at 6:05 am by Yellow Bowl Recipes
      Jul 17th

      Besan shimla mirch is an Indian main course dish which is made of capsicum and gram flour. Let’s proceed to the recipe.

      PREPARATION TIME: 5 MINUTES
      COOKING TIME: 15 MINUTES
      SERVING: 4
      COURSE: MAIN COURSE
      CUISINE: INDIAN

      INGREDIENTS

      Capsicum: 4 medium (chopped)
      Oil: 2 teaspoons
      Gram flour: 3 teaspoons
      Fennel seeds (saunf): 1/4 teaspoon
      Cumin seeds (jeera): 1/4 teaspoon
      Turmeric powder: 1/2 teaspoon
      Cumin seeds powder: 1/2 teaspoon
      Dry mango powder: 1/2 teaspoon
      Salt: according to the taste

      RECIPE

      1. Put a pan on medium flame and heat. Add gram flour and roast till it turns golden brown. Transfer it to a plate, again put that pan on medium flame, and heat oil.
      2. Add fennel seeds, cumin seeds, and let them splutter.
      3. Add chopped capsicum and saute. Add turmeric powder, cumin seeds powder, dry mango powder, and salt.
      4. Mix them again and saute till capsicum gets cooked. Add roasted gram flour and mix again.
      5. Cook the whole recipe without cover. Saute for 5 minutes on simmer flame. Turn the flame on high and saute continuously till 1 minute to make gram flour crispy.
      6. Turn off the flame and serve with roti or paratha.
      7. Beasn shimla mirch is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged food, main course

    • Salt And Pepper Popcorn!

      Posted at 10:40 am by Yellow Bowl Recipes
      Jul 15th

      Popcorn is a famous snack with is made of maize. Today I have tried salt and pepper popcorn. Let’s proceed to the recipe.

      COOKING TIME: 10 MINUTES
      SERVING: 4
      CUISINE: WORLD
      COURSE: SNACKS

      INGREDIENTS

      Maize (makai): 200 grams
      Butter: 2 tablespoons
      Black pepper: 1/2 teaspoon
      Chaat masala powder: 1 teaspoon
      Salt: according to your taste

      RECIPE

      1. Put a pressure cooker on medium flame and heat butter.
      2. Add black pepper, salt, chaat masala powder, and mix.
      3. Now add maize and mix again.
      4. Cover the cooker with lid but remove whistle.
      5. Now let them crackle on medium flame. After some time turn off the flame and open the lid.
      6. Serve with tea or coffee.
      7. Salt and pepper popcorn is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged food, snacks

    • Soya Chilli!

      Posted at 2:26 pm by Yellow Bowl Recipes
      Jul 11th

      Soya chili is an Indo Chinese dish which is made of soya chunks and different type of sauces. Let’s proceed to the recipe.

      PREPARATION TIME: 10 MINUTES
      COOKING TIME: 25 MINUTES
      SERVING: 4
      COURSE: SNACKS
      CUISINE: INDO CHINESE

      INGREDIENTS

      Soya chunks: 1.5 cups
      Water: 5 cups
      Onions: 2 medium (dicey chopped)
      Capsicums: 2 medium (dicey chopped)
      Green chilies: 4 slit
      Chopped ginger: 1/2 teaspoon
      Chopped garlic: 1/2 teaspoon
      Curd: 2 tablespoons
      Red chili powder: 1/2 teaspoon
      Garam masala powder: 1/2 teaspoon
      Ginger-garlic paste: 1/2 teaspoon
      Corn flour: 2 tablespoons
      Tomato sauce: 1 teaspoon
      Green chili sauce: 1 teaspoon
      Red chili sauce: 1 teaspoon
      Soy sauce: 1 teaspoon
      Vinegar: 1 teaspoon
      Oil: for frying

      RECIPE

      1. Put a pan on medium flame, pour it with water, and boil. Add soya chunks and boil for 10 minutes. After 10 minutes, turn off the flame, remove soya chunks from water, let them cool, with the help of your palms, press them and remove extra water and keep aside.
      2. Now in a large bowl, take curd, red chili powder, garam masala powder, ginger-garlic paste, and salt. Mix them well, add soya chunks in it, and again mix. Now sprinkle 1 tablespoon corn flour and coat them well.
      3. In parallel, put a karahi on medium flame and heat oil to fry coated soya chunks. Now add soya chunks in hot oil and fry till they turn golden brown and crispy.
      4. Transfer them to a plate and turn off the flame. Again put a pan on medium flame and heat 3 teaspoons oil.
      5. Add chopped ginger, chopped garlic, slit green chilies, and saute them.
      6. Now add dicey chopped onion and capsicum. Saute till onion turns translucent and capsicum gets cooked.
      7. Add tomato sauce, green chili sauce, red chili sauce, soy sauce, vinegar, salt, and mix again.
      8. In a bowl, add 1 tablespoon corn flour and 1/2 cup of water. Mix them well, add to the pan, and mix all the ingredients.
      9. Add fried soya chunks and mix again. Turn off the flame and serve hot.
      10. Soya chili is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged chinese, food, indian snacks

    • Bhel!

      Posted at 5:31 am by Yellow Bowl Recipes
      Jul 8th

      Bhel is a mixture of spicy, tangy, sweet taste of edibles. It is a famous Indian street food and tea time snack. Let’s proceed to the recipe.

      PREPARATION TIME: 15 MINUTES
      SERVING: 2
      COURSE: SNACKS, STREET FOOD
      CUISINE: INDIAN

      INGREDIENTS

      Puffed rice: 1.5 cups
      Onion: 1 medium (finely chopped)
      Tomato: 1 medium (finely chopped)
      Green chilies: 4 (chopped)
      Masala peanuts: 1/4 cup
      Tomato sauce: 1 teaspoon
      Mint-coriander chutney: 2 teaspoons
      Tamarind chutney: 1 teaspoon
      Lemon juice: 1 teaspoon
      Chaat masala powder: 1 teaspoon
      Salt : according to your taste
      Puri or papdi: 4 (broken in pieces)
      Barik sev: 1 tablespoon
      Coriander leaves: 2 teaspoons (chopped)

      You can add boiled chopped potatoes and boiled sprouts.
      Mint-coriander chutney: https://yellowbowlrecipes.com/2018/12/31/3-types-of-sauces/

      RECIPE

      1. In a large bowl take puffed rice.
      2. Add onion, tomato, green chilies, masala peanuts, tomato sauce, mint-coriander chutney, tamarind chutney, lemon juice, chaat masala powder, and salt according to the ingredients.
      3. Mix them well.
      4. Now garnish with puri or papdi, barik sev, and chopped coriander leaves according to the ingredients.
      5. Serve quickly otherwise puffed rice will be soggy.
      6. Bhel is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged food, indian snacks, street food

    • Masala for Veg Kolhapuri

      Posted at 6:10 am by Yellow Bowl Recipes
      Jul 4th

      This masala is made of dry spices which is used for veg kolhapuri. Veg kolhapuri is Indian main course dish which is served with roti or naan. Let’s proceed.

      PREPARATION TIME: 10 MINUTES
      COURSE: SPICES
      CUISINE: INDIAN

      INGREDIENTS

      Sesame seeds: 2 tablespoons
      Poppy seeds: 2 tablespoons
      Coriander seeds: 2 tablespoons
      Cumin seeds: 1 tablespoon
      Cinnamon stick: 2 inches
      Cloves: 5
      Cardamom: 4
      Dry red chilies: 6
      Desiccated coconut: 3 tablespoons

      RECIPE

      1. Put a pan on medium flame and heat.
      2. Add all ingredients and dry roast them.
      3. Cool them completely and transfer to a blender.
      4. Blend them into a fine powder and store in a jar.
      5. Masala for veg kolhapuri is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged food, Spices

    • Onion Bhajiya (Fritters)!

      Posted at 5:08 am by Yellow Bowl Recipes
      Jul 1st

      Bhajiyas are most famous tea time Indian snack. There are many type of bhajiyas like: Potato, cheese, corn, chili, onion, Paneer, Moong daal, chicken, Gobi and many more. Today I have tried onion bhajiya. Let’s proceed to the recipe.

      PREPARATION TIME: 10 MINUTES
      COOKING TIME: 25 MINUTES
      SERVING: 5
      COURSE: SNACKS
      CUISINE: INDIAN

      INGREDIENTS

      Onion: 3 medium (thinly sliced)
      Gram flour: 2 cups
      Carom seeds: 1/4 tablespoon
      Green chilies: 4 (chopped)
      Cumin seeds powder: 1/2 tablespoon
      Chaat masala powder: 1/2 tablespoon
      Water: as required
      Salt: according to your taste
      Fresh coriander leaves: 1/2 cup
      Refined oil: for deep frying

      RECIPE

      1. First, take thinly sliced onions in a large bowl. Add green chilies, coriander leaves, salt, cumin seeds powder, chaat masala powder, and carom seeds.
      2. Mix all the ingredients well, cover, and leave them for 15 minutes.
      3. After 15 minutes, add gram flour and water as required. Again mix them well. Remember, batter should not be too watery or too thick.
      4. Now put a karahi on medium flame and heat oil.
      5. Carefully put small-small sections in hot oil and deep fry them from both the sides till they turn golden brown.
      6. Now transfer them to a kitchen paper and serve hot with tomato sauce.
      7. Onion bhajiya is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged food, indian snacks

    • Vrat Recipe!

      Posted at 1:21 pm by Yellow Bowl Recipes
      Jun 26th

      Today I have tried a very tasty and filling fasting recipe which is made of potatoes. Let’s proceed to the recipe.

      PREPARATION TIME: 10 MINUTES
      COOKING TIME: 10 MINUTES
      SERVING: 2
      COURSE: FASTING
      CUISINE: INDIAN

      INGREDIENTS

      Potatoes: 2 large
      Clarified butter: 1 teaspoon
      Cumin seeds: 1/4 teaspoon
      Green chilies: 2 (chopped)
      Tomato: 1 medium (finely chopped)
      Black pepper powder: 1/4 teaspoon
      Rock salt: according to your taste
      Chopped coriander leaves: 1 teaspoon (for garnishing)

      RECIPE

      1. First, peel the potatoes and grate them. Soak them in water for 5 minutes. After 5 minutes, drain water. Now with the help of your palms press grated potatoes, remove extra water, and keep them aside.
      2. Put a pan on medium flame and heat clarified butter.
      3. Add cumin seeds, green chilies, and let them splutter.
      4. Now add grated potatoes and saute them for 3-4 minutes. Add chopped tomatoes, salt, cover the pan, and stir occasionally.
      5. When tomato gets mushy, remove the cover. Add black pepper and mix well.
      6. Turn off the flame and garnish with chopped coriander leaves.
      7. Serve hot with curd.
      8. Vrat recipe is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged fasting recipes, food

    • Dal Makhani!

      Posted at 1:58 pm by Yellow Bowl Recipes
      Jun 24th

      Dal makhani is a famous Indian main course dish which is made of black gram and kidney beans. Let’s proceed to the recipe.

      PREPARATION TIME: 9 HOURS
      COOKING TIME: 1 HOUR
      SERVING: 5
      COURSE: MAIN
      CUISINE: PUNJABI (INDIAN)

      INGREDIENTS

      Black gram (sabut urad dal): 150 grams
      kidney beans (rajma): 50 grams
      Water: for cooking
      Fresh cream: 4 tablespoons
      Butter: 1 tablespoon
      Oil: 1 tablespoon
      Cumin seeds: 1/2 teaspoon
      Asafoetida: 2 pinches
      Ginger-garlic paste: 2 teaspoons
      Green chilies: 4 (chopped)
      Onions: 2 medium (finely chopped)
      Tomatoes: 2 medium (finely chopped)
      Curry leaves: 7-8
      Cloves (laung): 4
      Green cardamoms (hari elachi): 3
      Black cardamoms (badi elaichi) : 1
      Cinnamon stick (dalchini): 1 inch
      Bay leaf (tez patta): 1
      Nutmeg (jaiphal) powder: 1/2 teaspoon
      Red chilli powder: 1/2 teaspoon
      Turmeric powder: 1/2 teaspoon
      Coriander powder: 1/2 teaspoon
      Garam masala powder: 1/2 teaspoon
      Dry fenugreek leaves (kasuri methi): 1/2 teaspoon (crushed)
      Salt: according to your taste

      Rinse black gram and kidney beans with fresh water. Soak in enough water for 9 hours.

      RECIPE

      1. First, drain water from soaked black grams and kidney beans. Rinse them couple of times with fresh water.
      2. Take them in a pressure cooker, add turmeric powder and 1 teaspoon salt. Add 2 tablespoons fresh cream and 750 ml of water. Stir them well, cover the lid, and put the pressure cooker on high flame.
      3. Let them cook for 12-13 whistles and turn off the flame. Let the steam release by itself. Open the lid, check if kidney beans and black gram cooked or not. If not, then add some more water and cook till 5-6 whistles.
      4. Now put a karahi on medium flame and add cloves, green cardamoms, black cardamoms, and cinnamon stick. Dry roast them for 2-3 minutes and turn off the flame.
      5. Transfer them to a blender, blend it to a powder, and keep aside.
      6. Again put that karahi on medium flame and heat oil and butter. Add bay leaf, cumin seeds, asafoetida, curry leaves, and let them splutter.
      7. Now add finely chopped onion, chopped green chilies, and ginger garlic paste. Saute till onions turn translucent. Now add finely chopped tomatoes, red chilli powder, coriander powder, nutmeg powder, prepared dry spices powder, and 2 tablespoons of water.
      8. Mix, cover, and cook on medium flame. medium flame. Stir occasionally and cook till oil has started coming out from sides. Add boiled kidney beans and black gram. Stir well and add some water if required.
      9. Remember, dal makhani should not be too watery or too dry. Cook on medium flame for 7-8 minutes. Now add remaining fresh cream, garam masala, salt (less than your taste because salt has already added in pressure cooker) and kasuri methi.
      10. Mix them well and cook for 2 minutes. After this, turn off the flame and serve it hot with rice or naan.
      11. Dal makhani is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged food, main course

    • Milk Powder Rabri Ice-Cream!

      Posted at 6:42 am by Yellow Bowl Recipes
      Jun 20th

      Ice-creams are very famous and everyone’s favorite dessert. Today I have tried rabdi ice-cream, which is made of milk powder and condensed milk. Let’s proceed to this recipe.

      PREPARATION TIME: 40 MINUTES
      SERVING: 5
      CUISINE: WORLD
      COURSE: DESSERTS

      INGREDIENTS

      Milk powder: 400 grams
      Condensed milk: 300 grams
      Water: 1 liter
      Cardamom powder: 1/2 teaspoon

      RECIPE

      1. Put a large thick bottomed pan on medium flame, pour water in it, and boil.
      2. After that, add milk powder and continuously stir to make it lumps free.
      3. Add condensed milk and stir again.
      4. After some time you’ll see the cream floating on top, with the help of a spatula gently move the cream. Bring it to the edges and repeat this process continuously.
      5. Add cardamom powder, mix and stir milk occasionally. Cook till milk gets thicken.
      6. When the milk gets reduced 1/3 of it’s original quantity, turn off the flame. Scrap off the cream layer and add to the thickened milk. Rabri is ready!
      7. Now let it cool completely. After that pour prepared rabri in ice-cream mold and place it in freezer to set.
      8. After few hours take out ice-cream from freezer, cut it in pieces and serve chill.
      9. Milk powder rabri ice-cream is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged desserts, food

    • Sevai Kheer!

      Posted at 9:15 am by Yellow Bowl Recipes
      Jun 18th

      Sevai kheer is a famous Indian dessert, this is also known as sevaiyan kheer or vermicelli kheer. This is made of vermicelli, milk, and sugar. Let’s proceed to the recipe.

      PREPARATION TIME: 5 MINUTES
      COOKING TIME: 20 MINUTES
      SERVING: 4
      CUISINE: NORTH INDIAN
      COURSE: DESSERTS

      INGREDIENTS

      Vermicelli strands (sevai): 1 cup (broken)
      Clarified butter (ghee): 1 tablespoon
      Milk: 1 liter
      Sugar: according to your taste
      Almonds: 5-6 (sliced)
      Cashews: 5-6 (chopped)
      Cardamom powder: 1/2 teaspoon

      You can add more dried fruits like: raisins, non-salted pistachios etc.

      RECIPE

      1. Put a karahi on medium flame and heat clarified butter.
      2. Add broken vermicelli and continuously roast it till strands turn golden brown.
      3. Now put the flame on simmer and add milk slowly in karahi.
      4. Stir continuously so milk and vermicelli does not stick to the bottom of the karahi.
      5. Let the milk boil and after this add sugar according to your taste.
      6. Mix well till sugar dissolves. Now add cardamom powder and stir till milk thicken and vermicelli gets cooked.
      7. Turn off the flame, add sliced almonds, and chopped cashews.
      8. Serve it warm or chilled. You can garnish it with dried rose petals.
      9. Sevai kheer is ready!

      THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

      Posted in food | Tagged desserts, food
      • ← Older posts

    • Categories

    • Abhilasha Mishra

      • Yellow Bowl Recipes

    • Yellow Bowl Recipes

      Yellow Bowl Recipes
    • Follow Yellow Bowl Recipes on WordPress.com

    • Follow Us

      • Instagram
      • Twitter

    • Recent Posts

      • Besan Shimla Mirch!
      • Salt And Pepper Popcorn!
      • Soya Chilli!
      • Bhel!
      • Masala for Veg Kolhapuri

    • Recent Comments

      Bhel! | Yellow Bowl… on 3 Types Of Sauces!
      Yellow Bowl Recipes on Dal Makhani!
      cookwithreena on Dal Makhani!
      Rajgira poori! | Yel… on Jeera Aalu! (Dry)
      Chickpea Chaat! | Ye… on 3 Types Of Sauces!

    • Top Posts & Pages

      • Rava Idli!
      • Diet Friendly Poha!

    • Translate

    • Community

    • Follow Us

WordPress.com.

Yellow Bowl Recipes
WordPress.com.
Cancel