The moment you say Jalebi , you can't help but think about the juicy dessert which gives a 'heaven-like' experience to your tast...

What do split Moong dal and Split Urad dal have in common...Yeah, you got it they are both split. So I thought why not combine them both and let them be happy. I was trying to play matchmaker to the dals(lentils). Not that there's anything wrong with being Split or Single. The result was amazing, you get one Zayekedar Dal. Ingredients : 3/4 cup Split Moong Dal (with the green husk/Chilka) 3/4 cup Split Urad Dal (with the black husk/Chilka) 1 red onion finely chopped 1 large tomato chopped 2-3 cloves of garlic finely chopped 1" piece of ginger chopped 1 Jalapeno pepper chopped 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp cumin-cilantro powder 1/2 tsp cumin seeds pinch of asafoetida (hing) salt to taste Oil **You could use 2-3 small green chillies slit lengthwise instead of Jalapeno pepper. Preparation : Wash the lentils/dal and add 3-4 cups of water , turmeric powder, chopped ginger and salt. Pressure cook until cooked. Heat oil in a thick bottomed pan/kadai . Add the cumin seeds, when they splutter add hing(asafoetida). Immediately add the chopped onion and garlic. Saute till they are golden brown. Add the chopped tomatoes and Pepper.Fry for about 3-4 minutes until the oil leaves the masala(or until the tomatoes are well blended). Add red chilli powder, cumin-cilantro powder. Mix well. Add the boiled dal . Bring it to a boil and let it simmer on slow flame for 2-3 minutes . Your Zayekedar dal is ready to serve. Serve with rice or any Indian bread of your choice. Garnish it with fresh Cilantro leaves and serve it along with a lemon/lime wedge. ****This dal does have a tendency to thicken, so add more water depending on whether you are going to serve with Rice or Indian bread.

Zaykedar Bharwan Mirch (Stuffed Indian chilies) I was thrilled to see these gorgeous long green chilies at our local Indian store. I immediately thought about my next recipe for the blog. After a l…

It feels good to be back in action after a nice break. So to restart the cooking saga, i made this Fruit salad with condensed milk - a recip...

Jaljeera Recipe | How to Make Jaljeera - I always prepare Jaljeera powder at home and make this Indian recipe for cooler in no time.

My Mom introduced me to Muthiya . I tried it once and then till date i have tried variety of muthiyas. This methi muthiya is one of them....

Jal Jeera is a North Indian summer drink made of mint,coriander, roasted cumin powder and other spices. It's refreshing and is served as an appetizer drink.

mini jangiri recipe with urad dal

Jigarthanda is a refreshing and cooling drink popular in Madurai slowing gaining its popularity all over Tamil Nadu. Jigarthanda is a natural body coolant ideal to beat the summer. Learn to make authentic Madurai Jigarthanda Recipe with step by step pictures and video.

Hi All.. This post comes after a brief hiatus and as i restart the flow of recipes I thought ki kuch meetha ho jaye . And so this recipe ...

easy namak pare recipe | namak para recipe | spicy diamond cuts recipe

Jangri is a crispy & soft, delicious delight made by doodling coloured & flavoured urad dal batter in oil and dunking it in sugar syrup. Jangri is a traditional & popular sweet in South India and commonly made during Diwali & special occasions. Jangri also called Jangiri is a favourite sweet of many & worth the effort & time for its taste.

Hi all, It has been quite some time now since I posted a recipe. To be honest, the passionate cook in me, as if has taken a back seat and...

Poori is an integral part of an Indian household. Be it a festival, pooja or any other special occasion , poori has a huge fan following. I...

Saturdays for us is a 'Sprout Day ' or a 'Green Veggie Day' for us as me and my MIL make all possible things which my hubb...

Its the first day of April and seems Summer is in full form. Not only the appetite is sluggish but also the sheer sight of the sad veggies...

Jain Nasshta Recipes, Jain Snack Recipes : Non Fried Dahi Vada, Stuffed Chillas, Appam, Cabbage and Paneer Rolls, Cheesy Cornflakes, Chana Dal Seekh Kebab, Capsicum Rings.

carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle | with 18 amazing images. carrot pickle recipe is actually a instant gajar ka achar which is a North Indian carrot pickle. Here we have got you a delicious and a very simple carrot pickle recipe that is popular in Gujarat and North India. Pickles and achar are essential part of Indian meals. instant gajar ka achar have strength to enhance your simplest meals and make them flavorful. Pickle in a minute? Believe it or not, this yummy instant carrot pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy carrot pickle which can be prepared and relished in a jiffy. instant gajar ka achar is super quick and easy to make. Even an amateur cook cannot go wrong with this recipe. All you need to do is combine carrot, kalonji, split fenugreek seed and mustard seed, asafoetida, chili powder, turmeric powder and salt. Further, heat some mustard oil and pour over the carrot mixture. Mix well and your carrot pickle is ready to be relished! Make sure you use Indian or red carrot to prepare this pickle! To make the perfect instant gajar ka achar firstly buy the perfect carrot. Carrot should be firm, smooth, relatively straight and bright in color. Avoid carrots that are excessively cracked or bruised. You can serve the instant carrot pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Gajar ka achar goes really well with theplas, parathas and low cal rotis. Enjoy carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle with detailed step by step recipe photos and video below.

Sunday evenings often make me feel twitchy as ‘ after every Sunday, there is a Monday’ :-) . But many a times feelings like ‘boredom’ can b...

Hi all, It has been quite some time now since I posted a recipe. To be honest, the passionate cook in me, as if has taken a back seat and...

Meetho rotla is a thick flatbread made with coarse bajra flour. It may appear a bit complicated dish, but it is super simple to make.

Saturdays for us is a 'Sprout Day ' or a 'Green Veggie Day' for us as me and my MIL make all possible things which my hubb...

Homemade preserves are an integral part of every Indian household. Ever wondered your kitchen without the pickle jars the sheer sight of wh...

jolada rotti recipe| jowar roti recipe| jowar bhakri recipe

It seems this time Rain God is in no mood to appear.The clouds also as if have just seen 'Lagaan' and keep on playing hide and seek ...

I love eggplants in any form. During winter, we get the big variety which is ideal for a simple 'Begun Pora' or more elaborate 'Baigan ka Bharta'. However, these little cuties are best to cook whole in pure Indian style like this 'Andhra Style Brinjal Curry'. I just love to enjoy the soft mushy little eggplants coated with masalas with my roti or rice and whenever I found some, ( it is not a very regular in our local market, we usually get the bigger one) I just jump onto them. Now, I love 'stuffed veggies' too. So as an obvious choice, I made a delicious filling of peanuts, sesame seeds, garlic and coriander leaves, cut the eggplants to a deep cross, stuffed them and pan fried these purple beauties with a splash of water. Enjoyed the mouthwatering stuffed eggplants with my plain rice. I am putting this dish on 'Healthy' category, since very less oil is used, and it contains peanuts and sesame seeds. Ingredients Small Eggplants - 7-8 Sesame seeds - 1/4 cup Peanuts - 1/2 cup Brown sugar - 1 tbsp Minced garlic - 1 heaped tbsp Chopped coriander leaves - 2 tbsp Turmeric - a pinch Paprika - 1/2 tsp Black salt - as per taste Olive oil - 2 tsp Wash the eggplants and trim the stem if necessary. Make a deep cross incision in each incision but keep them intact at the base. Smear some salt and turmeric and keep aside for 15 minutes. To make a filling, in a dry pan, toast the peanuts and sesame seeds till golden. Remove from heat and let it cool. In the grinder, grind the peanuts and sesame seeds together. Mix it with minced garlic, chopped cilantro, black salt, turmeric, brown sugar and paprika. Add 1-2 tbsp of water to bind them together. This is your filling. Use a spoon to stuff the filling into the cut portion of each eggplant. Make sure, the filling reaches through each cut. Squeeze the eggplant carefully to make the filling stick inside and reaches all corners. In a flat non-stick pan, add 1-2 tsp of olive oil and swirl to make a thin coat on the pan. When the oil is hot, add a pinch of hing and let it sizzle. Slide the stuffed eggplants carefully into the pan in a single layer. Fry them for 3 to 4 minutes turning frequently. . Add 1/4 cup of water and lower the heat. Cover the pan with a heavy lid. Don't panic, if the filling is oozing out. Cook for 15-20 minutes, till the eggplants are cooked and water evaporated completely. There will be filling in the pan, crsip them and turn the eggplants carefully to make a coat of the residual filling. Remove from heat and serve warm with some fresh cilantro on the top.

It feels good to be back..For the past so many weeks, life was busy like never before.Apart from filling home with joy and happiness, fes...

The search for the perfect Atta cake indulgence is now over! Presenting to you a recipe for Atta Jaggery cake that is super easy to make and will take... | dessert, curd, cake, milk, recipe

jackfruit seeds stir fry recipe

Jackfruit payasam is one of the most delicious and flavorful payasam one can have ever have. With Jackfruit, jaggery and coconut milk as main ingredients, this is one of the richest payasam recipes I have made.