Yellow Bowl Recipes

Tag: main course

• Raw Banana Curry!

  Posted at 6:36 am by Yellow Bowl Recipes

  Jan 3rd

  

  Raw banana curry is an Indian main course dish which is made of raw banana slices and spices. Let’s proceed to the recipe.

  PREPARATION TIME: 15 MINUTES
  COOKING TIME: 25 MINUTES
  SERVING: 2
  COURSE: MAIN COURSE
  CUISINE: INDIAN

  INGREDIENTS

  Raw bananas (kachhe kele): 3
  Mustard oil (sarso tel): 4 tablespoons
  Brown mustard seeds (rai): 1/4 teaspoon
  Cumin seeds (jeera): 1/4 teaspoon
  Asafoetida (heeng): 1 pinch
  Red chili powder (lal mirch powder): 1 tablespoon
  Turmeric powder (haldi powder): 1 teaspoon
  Coriander seeds powder (dhaniya powder): 1.5 tablespoons
  Garam masala powder: 1/2 teaspoon
  Green chilies (hari mirch): 2 (small)
  Garlic cloves (lahsun ki kali): 4
  Ginger (adrak): 1 inch
  Gram flour (besan): 2 teaspoons
  Ginger garlic paste (adrak lahsun paste): 1 teaspoon
  Onion (pyaz): 1 large (roughly chopped)
  Salt (namak): according to your taste
  Coriander leaves (dhaniya patti): for garnishing
  Water (paani): for cooking

  RECIPE

  1. First, peel banana skin and wash. Now chop them into thick slices and keep aside.
  2. In a blender, take green chilies, garlic cloves, ginger, and 1 teaspoon water. Make a smooth paste.
  3. Now take banana slices and marinate them with prepared paste, gram flour, 1 tablespoon mustard oil, 1/4 tablespoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 tablespoon coriander seeds powder, 1/4 teaspoon salt, and keep aside for 15 minutes.
  4. After 15 minutes, put a karahi on medium flame and heat remaining mustard oil.
  5. While using mustard oil, you should remember that heat it until the smoke starts coming out of the oil, otherwise it will taste raw. When smoke coming out, add marinated banana slices one by one and fry from both the sides till they turn golden brown.
  6. Transfer them on a kitchen paper and keep aside.
  7. Now in remaining oil add brown mustard seeds, cumin seeds, asafoetida, and let them splutter.
  8. Now add chopped onion and ginger-garlic paste. Saute them till onion turns golden brown.
  9. In a bowl take 3/4 tablespoon red chili powder, 3/4 teaspoon turmeric powder, 1 tablespoon coriander seeds powder, 1/2 teaspoon garam masala powder, and 1.5 tablespoons water. Make a thick paste and add to karahi.
  10. Cook on simmer flame till oil has started coming out. Now add fried banana slices and slightly mix them. Cover and cook for 2-3 minutes.
  11. After 2-3 minutes, remove cover, add 1/2 cup of water, add salt according to your taste. Remember curry should neither too watery nor too thick. You can add water according to you.
  12. Slightly mix, cover and cook for 7-8 minutes on simmer flame again. Occasionally stir. After 7-8 minutes open the cover and stir again.
  13. Turn off the flame and garnish with chopped coriander leaves.
  14. Serve with roti or paratha.
  15. Raw banana curry 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 main course

• Malai Kofta Curry!

  Posted at 10:12 am by Yellow Bowl Recipes

  Nov 20th

  

  Malai kofta curry is an Indian main course dish which is made of paneer -potato kofta, and onion-tomato gravy. Let’s proceed to the recipe.

  PREPARATION TIME: 30 MINUTES
  COOKING TIME: 30 MINUTES
  SERVING: 5
  COURSE: MAIN COURSE
  CUISINE: INDIAN

  INGREDIENTS

  FOR KOFTA

  Paneer (Indian cottage cheese): 250 grams
  Boiled potatoes: 2 medium sized
  Salt: 1/2 teaspoon
  Black pepper powder: 1/2 teaspoon
  Bread crumbs: For coating
  Maida (All purpose flour): 2 tablespoons
  Corn flour: 1 teaspoon
  Water: 1/4 cup
  Oil: for deep frying

  FOR CURRY

  Oil: 3 tablespoons
  Jeera (Cumin seeds): 1/2 tablespoon
  Heeng (Asafoetida): 2 pinches
  Badi ilaychi (Black cardamom) : 2
  Choti ilaychi (Green cardamom): 2
  Laung (Cloves): 4
  Kali mirch (Black pepper): 4
  Dalchini (Cinnamon stick): 1 inch
  Khada dhaniya (Coriander seeds): 1 teaspoon
  Sookhi laal mirch (Dried red chillies): 2
  Lahsun (Garlic cloves): 7-8
  Adrak (Ginger): 2 inches
  Pyaz (Onion): 3 medium sized
  Hari mirchi (Green chilies): 2
  Tamatar (Tomatoes): 3 medium sized
  Kasuri methi: 1 teaspoon
  Haldi powder (Turmeric powder): 1/2 teaspoon
  Dhaniya powder (Coriander powder): 1 tablespoon
  Laal mirch powder (Red chilli powder): 1/2 teaspoon
  Garam masala powder: 1/4 teaspoon
  Fresh cream: 1.5 tablespoons
  Namak (Salt): according to your taste
  Water: for cooking

  METHOD

  FOR KOFTA

  1. In a large bowl, take boiled potatoes. Peel and mash them. Now crumble Indian cottage cheese and mix with mashed potatoes.
  2. Add salt, black pepper powder, and mix again. Make small balls from the dough and keep aside.
  3. In a bowl take all purpose flour and corn flour. Add sufficient water to make a paste. Paste should not be too thick nor too thin.
  4. Now first coat a ball with the paste after that coat it with bread crumbs and keep aside. Repeat this process and prepare all the balls.
  5. Put a pan on medium flame, pour it with oil, and heat. When oil gets enough hot to deep fry the balls, put one by one all the balls and fry them till they turn golden brown.
  6. Transfer them to kitchen tissue on a plate and keep them aside.
  7. Koftas are ready!

  

  

  FOR CURRY

  1. Put a karahi on medium flame and heat.
  2. Add black cardamom, green cardamom, cloves, black pepper, cinnamon stick, coriander seeds, and dry red chilies.
  3. Dry roast all the spices for 2-3 minutes and turn off the flame. Transfer spices to a mixer jar, blend them to make a powder, and keep aside. Now put that karahi on medium flame and heat 1 tablespoon oil.
  4. Add 2 roughly chopped onions, 3 roughly chopped tomatoes, 2 inches of ginger, 2 green chilies, and 7-8 garlic cloves. Saute them for 4-5 minutes and turn off the flame. Let them cool for sometime and transfer to a mixer jar.
  5. Blend them, make a smooth paste, and keep aside.
  6. Again put that karahi on medium flame and heat 2 tablespoons oil. Add asafoetida, 1/2 teaspoon kasuri methi, and saute.
  7. Add 1 finely chopped onion and saute till it turns golden brown. Add that onion-tomato paste and cook it well for 7-8 minutes. Now add turmeric powder, coriander powder, red chili powder, prepared dry spices powder, 1/2 cup water, and mix well.
  8. Cover and cook for 7-8 minutes and stir occasionally. Open the cover, add 1.5 cup of water, salt according to your taste, and mix again.
  9. Let the water boil for sometime. Now add koftas and carefully mix them. Put the flame on simmer, cover the karahi, and cook for 4-5 minutes.
  10. Now open the cover, add fresh cream, garam masala powder, 1/2 teaspoon kasuri methi, and mix them slightly. Cook for 2 minutes on simmer flame, and turn off the flame. Serve with roti or naan.
  11. Malai kofta 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 main course

• 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

• 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

• Drumstick Curry!

  Posted at 7:59 am by Yellow Bowl Recipes

  Jun 12th

  

  Drumstick curry is a North Indian main course dish which is made of onion gravy and spices. Let’s proceed to the recipe.

  PREPARATION TIME: 10 MINUTES
  COOKING TIME: 25 MINUTES
  SERVING: 4
  CUISINE: NORTH INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  Cooking oil: 2 tablespoons
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 2 pinches
  Drumsticks: 8-9 (medium)
  Onion: 2 large
  Ginger: 2 inches
  Garlic: 8-9 cloves
  Cinnamon stick: 1 inch
  Turmeric powder: 1/2 teaspoon
  Red chili powder: 1/2 teaspoon
  Garam masala powder: 1/2 teaspoon
  Coriander powder: 1 teaspoon
  Water: 250 ml
  Salt: according to your taste
  Fresh coriander leaves: 1 tablespoon (for garnishing)

  RECIPE

  1. Rinse drumsticks with water, peel and chop them into 3-4 inches pieces long.
  2. Put a pan on medium flame and heat 1 tablespoon oil.
  3. Add drumsticks pieces and sprinkle 1/4 teaspoon salt on the. Now saute them till drumsticks turn golden brown. After this transfer them to a plate and keep aside.
  4. Now in leftover oil add 1 roughly chopped onion, garlic cloves, ginger, and cinnamon stick. Saute them for 5 minutes and transfer them to a blender.
  5. Blend them to a smooth paste and keep aside.
  6. Add 1 tablespoon oil and heat. Add cumin seeds, asafoetida, and let them splutter. Add 1 finely chopped onion and saute them till they turn translucent.
  7. Now add that smooth paste and saute for 5 minutes on simmer flame. Add turmeric powder, red chili powder, garam masala powder, coriander powder and mix well.
  8. Cover and cook for 7-8 minutes on simmer flame. Now open the cover, add water, and salt. Stir and let the water boil on medium flame.
  9. Now add fried drumsticks and mix again. Cover and cook on simmer flame and stir occasionally. Cook till gravy turns thick.
  10. Open the cover and stir again. Turn off the flame and garnish with chopped coriander leaves.
  11. Serve warm with roti or rice.
  12. Drumstick curry 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, north indian recipes

• Aloo Tadka!

  Posted at 9:18 am by Yellow Bowl Recipes

  May 26th

  

  Aloo tadka is a main course dish which is made of boiled potatoes and dry spices. Let’s proceed to the recipe.

  PREPARATION TIME: 10 MINUTES
  COOKING TIME: 20 MINUTES
  SERVING: 4
  COURSE: MAIN COURSE
  CUISINE: NORTH INDIAN

  INGREDIENTS

  Boiled potatoes: 5 (medium)
  Oil: 2 teaspoons
  Cumin seeds (jeera): 1/4 teaspoon
  Onion seeds (kalonji): 1/4 teaspoon
  Fenugreek seeds (methi): 1/4 teaspoon
  Fennel seeds (saunf): 1/4 teaspoon
  Onion: 1 large (sliced)
  Dry red chilies: 4
  Turmeric powder: 3/4 teaspoon
  Salt: according to the taste
  Dry mango powder (amchoor): 1/2 teaspoon
  Fresh coriander leaves: 2 tablespoons (chopped)

  RECIPE

  1. Take boiled potatoes in a large bowl and peel them. Chop them into medium sized pieces and keep aside.
  2. Put a pan on medium flame and heat oil. Add cumin seeds, onion seeds, fenugreek seeds, fennel seeds, dry red chili, and let them splutter.
  3. Add sliced onion and saute till they turn translucent.
  4. Add turmeric powder and mix. Now add chopped potatoes and gently stir. Add salt, dry mango powder, and again stir gently. Turn off the flame and garnish with chopped coriander leaves.
  5. Serve hot with roti or paratha.
  6. Aloo tadka 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, north indian recipes

• Lauki Kofta Curry!

  Posted at 4:06 am by Yellow Bowl Recipes

  May 15th

  

  Lauki kofta curry is a delicious main course dish which is made of bottle gourd balls and tomato gravy. Let’s proceed to the recipe.

  PREPARATION TIME: 30 MINUTES
  COOKING TIME: 25 MINUTES
  SERVING: 4
  CUISINE: NORTH INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  For Kofta

  Bottle gourd (lauki): 2 cups (grated)
  Gram flour (besan): 4 tablespoons
  Carom seeds (ajwain): 1/4 teaspoon
  Garam masala powder: 1/2 teaspoon
  Red chili powder: 1/2 teaspoon
  Salt: according to the taste
  Corn flour: 1 tablespoon
  Bread crumbs: 1 cup
  Water: 1/2 cup
  Oil: for deep frying kofta

  For Gravy

  Oil: 2 teaspoons
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 1/4 teaspoon
  Green chilies: 3 (chopped)
  Garlic cloves: 5-6
  Ginger: 1 inch
  Ginger-garlic paste: 1 teaspoon
  Onion: 2 large
  Tomato: 2 large
  Turmeric powder: 1/2 teaspoon
  Garam masala powder: 1/2 teaspoon
  Red chili powder: 1/2 teaspoon
  Coriander powder: 1/2 teaspoon
  Salt: according to the taste
  Water: 1 cup
  Coriander leaves: 1 tablespoon (chopped)

  RECIPE

  1. First, rinse and peel bottle gourd. Grate it and squeeze all the juice. Keep that juice and squeezed bottle gourd in two different bowls and keep aside.
  2. Now take that squeezed bottle gourd and add garam masala powder, red chili powder, and salt. Rub carom seeds with the help of your palms, add, and mix them well.
  3. Now with the help of your palms make small round shaped balls and keep it on a plate.
  4. In a bowl add corn flour and water according to the ingredients and mix. Now dip every ball in corn flour paste and coat it with bread crumbs and place on a plate.
  5. Now put a pan on medium flame and heat oil. Add all the coated balls in hot oil and deep fry it on medium flame till they turn golden brown. Drain and place them on tissue paper and keep aside. Koftas are ready!
  6. In a blender take 1 roughly chopped large tomato, 1 roughly chopped large onion, 5-6 garlic cloves, 1 inch ginger, 2 tablespoons water, and blend them to a smooth paste.
  7. Now put a pan on medium flame and heat 2 teaspoons oil. Add cumin seeds and let them splutter.
  8. Add chopped green chilies, asafoetida, ginger-garlic paste and saute them for 30 seconds.
  9. Now add 1 finely chopped large onion and suate them till they turn translucent. Add that paste and saute again for 3-4 minutes. Now add 1 finely chopped large tomato, turmeric powder, garam masala powder, red chili powder, coriander powder, and that bottle gourd juice. Mix and cook them on simmer flame till oil has started coming out from sides.
  10. Add 1 cup water and salt. Mix and boil for 4-5 minutes. Turn off the flame and add prepared koftas and gently mix them. Garnish with chopped coriander leaves and serve hot with roti or naan.
  11. Lauki kofta curry 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, north indian recipes

• Sattu Paratha!

  Posted at 5:41 am by Yellow Bowl Recipes

  May 14th

  

  Sattu paratha is Bihar’s famous dish which is made of sattu stuffing and wheat flour. Sattu flour is made of roasted gram. Let’s proceed to this recipe.

  PREPARATION TIME: 30 MINUTES
  COOKING TIME: 10 MINUTES
  SERVING: 6 PARATHAS
  CUISINE: BIHAR (INDIAN)
  COURSE: MAIN COURSE

  INGREDIENTS

  For Stuffing

  Sattu flour: 2 cups
  Garlic cloves: 6-7 (finely chopped)
  Ginger: 1 inch (finely chopped)
  Green chilies: 2 (finely chopped)
  Onion: 1 medium (finely chopped)
  Mustard oil: 2 tablespoons
  Lemon juice: 1 tablespoon
  Carom seeds (ajwain): 1/2 teaspoon
  Red chili pickle: 1 tablespoon (mashed)
  Salt: according to your taste
  Coriander leaves: 2 tablespoons (chopped)

  For Dough

  Wheat flour: 4 cups
  Oil: 1 tablespoon
  Water: for kneading dough

  Clarified butter (ghee): for shallow fry

  RECIPE

  1. In a large bowl, take wheat flour and oil. Mix them, knead a smooth dough with water, cover, and keep aside.
  2. In another bowl, take sattu flour, finely chopped garlic cloves, ginger, green chilies, onion, mustard oil, lemon juice, mashed red chili pickle, salt, and coriander leaves according to the ingredients. Now with the help of your palms, rub carom seeds and add in stuffing. Mix all the ingredients and add 2 tablespoons water. Stuffing is ready.
  3. Now put a non stick tava on medium flame and heat.
  4. Take a small ball from dough and roll it. Now sprinkle some flour on floor and with the help of a rolling pin make a small roti. Place 2 tablespoons stuffing in the center, get all the edges, and make a bundle. Close the top and seal it. With the help of your palms press and flatten.
  5. Again sprinkle wheat flour and with the help of a rolling pin, roll it.
     Put that stuffed paratha on hot tava and cook on simmer flame.
  6. Flip it to another side after 1 minute. Brush ghee on both the sides. With the help of spatula press the paratha and cook till it turns golden and crispy from both the sides.
  7. Serve hot with curd.
  8. Sattu paratha is ready!

  Rubbing carom seeds with the palm increases its flavor.

  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, north indian recipes, paratha

• Aloo Masala-e-magic!

  Posted at 4:54 am by Yellow Bowl Recipes

  Apr 29th

  

  This dish is my experiment. You can have this with roti or paratha. Let’s proceed to this healthy and tasty recipe.

  PREPARATION TIME: 20 MINUTES
  SERVING: 5
  CUISINE: INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  Potato: 6 medium (boiled)
  Oil: 1 tablespoon
  Cumin seeds: 1/4 teaspoon
  Asafoetida: 2 pinches
  Curry leaves: 5-6
  Ginger-garlic paste: 1 teaspoon
  Onion: 1 large (sliced)
  Green chilies: 2 (chopped)
  Tomato: 1 large (finely chopped)
  Red chili powder: 1/2 teaspoon
  Turmeric powder: 1/2 teaspoon
  Maggi masala powder: 1 teaspoon
  Garam masala powder: 1/4 teaspoon
  Coriander powder: 1/2 teaspoon
  Salt: according to your taste
  Chopped coriander leaves: for garnishing

  RECIPE

  1. First, take boiled potatoes in a bowl. Peel and chop them in medium size.
  2. Put a pan on medium flame and heat oil. Add cumin seeds, asafoetida, curry leaves, and let them splutter.
  3. Add ginger-garlic paste, green chilies, and saute. Now add sliced onion and saute them till they turn translucent.
  4. Add chopped tomato, red chili powder, turmeric powder, maggi masala powder, garam masala powder, coriander powder, and 1 tablespoon of water. Mix and cook them till oil has started coming out.
  5. Add chopped potatoes and salt. Mix slightly and cover for 5 minutes on simmer flame.
  6. Open cover and mix again slightly. Turn off the flame and garnish with chopped coriander leaves.
  7. Serve with roti or paratha.
  8. Aloo masala-e-magic 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

• Mix Veg!

  Posted at 6:00 am by Yellow Bowl Recipes

  Apr 25th

  

  Mix veg is a type of sabji which is made of so many veggies. I have made it diet friendly. Let’s proceed to the recipe.

  PREPARATION TIME: 40 MINUTES
  SERVING: 4
  CUISINE: INDIAN
  COURSE: MAIN COURSE

  INGREDIENTS

  Olive oil: 1 tablespoon
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 1/4 teaspoon
  Green chilies: 2 (chopped)
  Curry leaves: 6-7
  Ginger-garlic paste: 1 teaspoon
  Onion: 1 large (finely chopped)
  Button mushroom: 100 grams
  Red bell pepper: 1 large (dicey chopped)
  Yellow bell pepper: 1 large (dicey chopped)
  Cauliflower head: 50 grams (chopped)
  Fresh green peas: 50 grams
  French beans: 50 grams (chopped)
  Tomato: 1 large (finely chopped)
  Red chili powder: 1/2 teaspoon
  Garam masala powder: 1 teaspoon
  Turmeric powder: 1/2 teaspoon
  Coriander powder: 1 teaspoon
  Salt: according to the taste
  Chopped coriander leaves: For garnishing

  You can add more veggies like: broccoli, carrot, zucchini etc.

  RECIPE

  1. Take red bell pepper, yellow bell pepper, cauliflower head, french beans, fresh green peas in a bowl according to the ingredients, rinse them with water, and keep aside.
  2. Take button mushrooms in a large bowl and wash carefully. Remove extra stick from mushroom and wash again. Peel upper thin layer and chop in two parts.
  3. Put a pan on medium flame and heat oil. Add cumin seeds, asafoetida, and let them splutter.
  4. Add chopped green chilies, curry leaves, and fry them.
  5. Now add chopped onion and saute them till they turn translucent. Add all chopped veggies with mushroom which are mentioned above and saute for 6-7 minutes on simmer flame.
  6. Add chopped tomatoes, red chili powder, garam masala powder, turmeric powder, coriander powder, and salt. Mix them well, cover, and cook for 10 minutes on simmer flame.
  7. Turn off the flame and garnish it with chopped coriander leaves.
  8. Serve it with roti or paratha.
  9. Mix veg 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 diet food, food, main course

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