type here...
Home Blog Page 6

Bhedailota Pakora Recipe|stink vine Pakora Recipe

By
Barasha's Kitchen
-
0
Bhedailota Pakora

Assamese Bhedailota Pakora is a traditional and popular delicacy from the state of Assam in northeastern India. The dish is known for its unique and bold flavors, and its crispy texture.

One of the reasons why Assamese Bhedailota Pakora is so popular is that it is a delicious and unique dish that is not commonly found in other parts of India. The dish is known for its bold and distinct flavors, which are a result of the use of traditional Assamese herbs. The dish is also known for its crispy texture, which is a result of the deep-frying process.

In addition to being a delicious and healthy dish, Assamese Bhedailota Pakora also has a lot of cultural and historical significance. The dish is believed to have originated in the state of Assam and has been enjoyed by generations of Assamese people. The dish is also considered to be a delicacy and is often served if someone suffers from stomach problems.

Overall, Assamese Bhedailota Pakora is a delicious and unique delicacy that is a must-try for anyone looking to experience the flavors of Assam. Its bold and distinct flavors, combined with its crispy texture make it a dish that is sure to be enjoyed by all. Whether you are looking for a dish to serve as an appetizer or a snack, Assamese Bhedailota Pakora is sure to be a crowd-pleaser.

How to make Bhedailota Pakora or Stink vine Pakora

  • In a bowl, add 1 cup chopped stink vine, 20 curry leaves, 1 chopped onion, 2 chopped chillies, salt, 1 cup gram flour, ½ tsp turmeric powder, ½ tsp cumin powder, water and mix well forming a moist mixture
  • Heat oil in a pan.
  • Drop small portions of the mixture into the oil after flattening a bit. Do not touch until they firm up a bit.
  • Stir occasionally frying on medium flame
  • fry until the pakora turns crisp.
Print
Bhedailota Pakora

Bhedailota Pakora|stink vine Pakora

  • Author: admin
  • Prep Time: 10 MINUTES
  • Cook Time: 20 MINUTES
  • Total Time: 30 minutes
  • Cuisine: ASSAMESE
  • Diet: Vegetarian
Print
Scale

Ingredients

  • 1 Onion, chopped
  • 2 chilies, chopped
  • 1 cup Stink vine, chopped
  • 20 curry leaves
  • 1 cup gram flour/besan
  • salt
  • ½ tsp turmeric powder
  • ½ tsp cumin/jeera powder
  • water

Instructions

  1. In a bowl, add chopped stink vine, curry leaves, onion, chopped chillies, salt, gram flour, turmeric powder, cumin powder, water and mix well forming a moist mixture
  2. Heat oil in a pan.
  3. Drop small portions of the mixture into the oil after flattening a bit. Do not touch until they firm up a bit.
  4. Stir occasionally frying on medium flame
  5. fry until the pakora turns crisp.

Keywords: Pakoda

Easy Tomato Rice Recipe

By
Barasha's Kitchen
-
0
Tomato Rice

Easy Tomato rice is a simple, flavorful and delicious rice recipe made with tomatoes, rice, curry leaves and spices. it is not a traditional dish so each home has its own way of making it. This mildly spicy tomato rice cooks quickly because precooked rice or leftover rice is used in it. Tomato rice can be served with curd or raita.

About Tomatoes

The tomato (Solanum Lycopersicum) is originated in western South America and Central America. Usually red when ripe, tomatoes can also come in a variety of colors, including yellow, orange, green, and purple. There are several subspecies of tomatoes of different shapes and sizes. Tomatoes are consumed in various ways, raw or cooked, in many recipes, sauces, salads and drinks. Although tomatoes are fruits – botanically classified as berries – they are commonly used as a vegetable ingredient or side dish.

tomato PNG12583

Health Benefits of Tomatoes

The tomato, commonly seen in a vegetable basket, is rich in many unusual qualities. It not only enhances the taste of food but also contains many beneficial elements like Vitamin-A, Vitamin-C, vitamin K, potassium and folate found inside it. Fresh tomatoes are low in carbs. The carb content mainly consists of simple sugars and insoluble fiber. These fruits are mostly made up of water.

Consumption of tomatoes and tomato-based products improved skin health and a lower risk of heart disease and cancer.

Vitamin C found inside tomatoes can prove beneficial for the eyes. Eye diseases can be avoided by eating tomatoes.

Lycopene found in tomatoes is a red carotenoid. It has antioxidant, anti-inflammatory and anticancer properties. Which works as an anti-proliferative and pro-apoptotic against prostate cancer. Tomato works effectively on tumor cells due to its anti-proliferative properties.

How to make Easy Tomato Rice

  1. Heat 3 tsps oil in a pan, add ¾ tsp mustard seeds, 8-10 curry leaves, 2 chopped onions, 1 tsp chopped garlic, 2 chopped chillies and saute for 5 minutes.
  2. Now, add ½ tsp turmeric powder,½ tsp cumin powder, ½ tsp red chilli powder and stir.
  3. Add 1 cup tomato puree, salt and saute for 5-7 minutes.
  4. Add 1 cup cooked rice, stir and mix uniformly.
  5. Add 1 tsp tomato sauce and stir.
Print
Tomato Rice

Easy Tomato Rice

  • Author: admin
  • Prep Time: 7minutes
  • Cook Time: 15 minutes
  • Total Time: 22 minutes
  • Cuisine: Indian
Print
Scale

Ingredients

  • 2 Onions, chopped
  • 1 tsp chopped garlic
  • 2 green chillies, chopped
  • ¾ tsp mustard seeds
  • 8–10 curry leaves
  • 1 cup tomato puree
  • 1 cup cooked rice
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp red chilli powder
  • salt
  • 3 tsps oil
  • 1 tsp tomato sauce

Instructions

  1. Heat oil in a pan, add mustard seeds, curry leaves, chopped onion, chopped garlic, chopped chillies and saute for 5 minutes.
  2. Now, add turmeric powder, cumin powder, red chilli powder and stir.
  3. Add tomato puree, salt and saute for 5-7 minutes.
  4. Add cooked rice, stir and mix uniformly.
  5. Add 1 tsp tomato sauce and stir.

Nutrition

  • Calories: 310.6
  • Sugar: 9.7 g
  • Sodium: 783.0 mg
  • Fat: 11.6 g
  • Saturated Fat: 1.2 g
  • Unsaturated Fat: 6.9 g
  • Trans Fat: 2.6 g
  • Carbohydrates: 45.6 g
  • Fiber: 4.5 g
  • Protein: 6.5 g
  • Cholesterol: 0.0 mg

Soya Chunks with Pumpkin Recipe

By
Barasha's Kitchen
-
0
Soya Chunks with Pumpkin

Soya Chunks with Pumpkin is a healthy and delicious dish that is enjoyed by vegetarians and vegans alike. The dish is made by combining soya chunks, also known as textured vegetable protein (TVP), with pumpkin and a variety of spices and seasonings. The result is a flavorful and satisfying dish that is high in protein and packed with nutrients.

Soya chunks are a great source of plant-based protein, making them a popular choice for vegetarians and vegans. They are made from soybeans that have been defatted and dehydrated, and can be rehydrated and used in a variety of dishes. They are a good source of essential amino acids and have a meaty texture that makes them a great meat substitute.

The key ingredients in Soya Chunks with Pumpkin include soya chunks, pumpkin, and a variety of spices and seasonings. The soya chunks are typically rehydrated before being cooked with the pumpkin and other ingredients. The pumpkin provides a nice sweetness and a creamy texture to the dish, while the spices give it a bold and savory flavor.

Soya Chunks with Pumpkin can be served over rice, noodles, or quinoa, making it a perfect dish for a complete meal. It can also be served with a side of steamed vegetables or a simple salad. This dish is perfect for vegetarians and vegans and can be enjoyed as a main dish or side dish.

This dish is also quite versatile, it can be made with different types of seasonings, such as Indian, Chinese or Mexican spices, and can be made in a variety of ways, such as stir-frying, sautéing, or even baking. It’s also a good way to add some vegetables to a meat-free meal, making it a balanced and nutritious dish.

How to make Soya Chunks with Pumpkin

  • Heat oil in a Kadai or Pan, add dry chillies, curry leaves, sliced onion, ginger garlic paste and saute till golden brown.
  • Add turmeric powder, cumin powder and saute for a minute.
  • Add the soaked soya chunks, salt and stir for 3-5 minutes
  • Now add chopped pumpkin, chopped potato and stir for 3 minutes.
  • Add 1½  cups water and mix, cover and cook.
  • Add garam masala and take the Kadai or Pan off the heat.
  • Serve with rice or roti.

In conclusion, Soya Chunks with Pumpkin is a healthy and delicious dish that is enjoyed by vegetarians and vegans alike. The dish is made by combining soya chunks, also known as textured vegetable protein (TVP), with pumpkin and a variety of spices and seasonings. The result is a flavorful and satisfying dish that is high in protein and packed with nutrients. It’s also versatile, easy to make and can be enjoyed as a main dish or side dish.

Print
Soya Chunks with Pumpkin

Soya Chunks with Pumpkin

  • Author: admin
  • Prep Time: 20 MINUTES
  • Cook Time: 25 MINUTES
  • Total Time: 45 minutes
  • Cuisine: ASSAMESE
  • Diet: Vegetarian
Print
Scale

Ingredients

  • 2 tsp oil
  • 2 dry chillies
  • 10 curry leaves
  • 1 onion, sliced
  • 2 tsp ginger garlic paste
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • 2 cups soaked soya chunks
  • salt
  • Pumpkin, chopped
  • 1 big potato, chopped
  • ½ tsp garam masala
  • 1½ glass water

Instructions

  1. Heat oil in a Kadai or Pan, add dry chillies, curry leaves, sliced onion, ginger garlic paste and saute till golden brown.
  2. Add turmeric powder, cumin powder and saute for a minute.
  3. Add the soaked soya chunks, salt and stir for 3-5 minutes
  4. Now add chopped pumpkin, chopped potato and stir for 3 minutes.
  5. Add 1½  cups water and mix, cover and cook.
  6. Add garam masala and take the Kadai or Pan off the heat.
  7. Serve with rice or roti.

Nutrition

  • Serving Size: 5
  • Calories: 135
  • Sugar: 1.9g
  • Sodium: 60mg
  • Fat: 2.9g
  • Saturated Fat: 0.5g
  • Carbohydrates: 16.9g
  • Fiber: 2.3g
  • Protein: 10.8g
  • Cholesterol: 23mg

Keywords: soya chunks

Shakarpara Recipe| Khurma Recipe

By
Barasha's Kitchen
-
0
Shakarpara/Khurma

Shakarpara or Khurma is a sugar-coated fried Indian sweet snack used with all-purpose flour. They can be kept in an airtight container for a month. It has different names at different places in India. Diwali or any Indian festival cannot be complete without traditional sweets.

How to make Shakarpara

  1. In a large bowl take 2 cups maida and add 2 teaspoons ghee.
  2. Crumble and mix well.
  3. Add water and kneed the smooth tight dough. cover and rest for 10 minutes.
  4. Roll the dough on a flat surface, to a circle of ½ centimeter thickness.
  5. With the help of a knife cut the dough into small pieces.
  6. Heat enough oil in a deep fry pan, fry them in batches, on a medium flame until they turn golden brown.
  7. prepare sugar syrup adding 2 cups sugar and 1 cup water in a Kadai or saucepan. Bring to a boil and keep stirring. Check for sugar consistency between-finger(want 1 string).
  8. Put all khurma into the sugar syrup and mix quickly, coating each and every one of them with the syrup.
  9. Take out and allow to cool on a plate.
  10. Serve with tea.

Print
Shakarpara/Khurma

Shakarpara|Khurma

  • Author: admin
  • Prep Time: 25 MINS
  • Cook Time: 20 MINS
  • Total Time: 45 minutes
  • Category: Sweets
  • Cuisine: Indian
Print
Scale

Ingredients

  • 2 cups maida/all-purpose flour
  • 2 teaspoons ghee
  • 1 cup of sugar
  • water
  • oil for deep frying

Instructions

  1. In a large bowl take 2 cups maida and add 2 tsp ghee.
  2. Crumble and mix well.
  3. Add water and kneed the smooth tight dough. cover and rest for 10 minutes.
  4. Roll the dough on a flat surface, to a circle of ½ centimeter thickness.
  5. With the help of a knife cut the dough into small pieces.
  6. Heat enough oil in a deep fry pan, fry them in batches, on a medium flame until they turn golden brown.
  7. prepare sugar syrup adding 2 cups sugar and 1 cup water in a Kadai or saucepan. Bring to a boil and keep stirring. Check for sugar consistency between-finger(want 1 string).
  8. Put all khurma into the sugar syrup and mix quickly, coating each and every one of them with the syrup.
  9. Take out and allow to cool on a plate.
  10. Serve with tea.

Nutrition

  • Serving Size: 8
  • Calories: 273
  • Sugar: 26g
  • Sodium: 0mg
  • Fat: 7.9g
  • Saturated Fat: 1.5g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 3mg

Keywords: Shakarpara

Banana Stem with Whole Green Gram Beans Recipe

By
Barasha's Kitchen
-
0
Banana Stem

Banana stem is a rich source of dietary fiber, which can aid in digestion and weight management. It is also a good source of vitamins and minerals, such as potassium and vitamin C. In addition, the stem contains antioxidants and other compounds that have been shown to have anti-inflammatory and anti-cancer properties.

Bananas are a staple fruit in many households around the world, but did you know that the stem of the banana plant is also edible and nutritious? In this article, we will explore the benefits of banana stem and how it can be used in a delicious and healthy dish: banana stem with whole green gram beans.

To prepare the banana stem for cooking, it should be peeled and the fibrous strands removed. It can then be sliced or diced and used in a variety of dishes. One popular dish is banana stem with whole green gram beans. This dish is commonly made in South India and is a tasty and healthy way to enjoy banana stems.

To make the dish, first, you can pressure cook the green gram beans until they are fully cooked. Next, add the sliced banana stem, salt, and turmeric powder to the cooker and continue to cook for a few more minutes. Once the banana stem is cooked, add in some grated coconut, and stir it well. Lastly, add a tempering of mustard seeds, urad dal, and curry leaves, and stir until the ingredients are well combined.

Serve this dish with rice, and it makes a perfect lunch or dinner.

In conclusion, banana stem is not only a nutritious and delicious ingredient, but it is also a sustainable one as it is often discarded in the process of harvesting bananas. By incorporating banana stem into your cooking, you can not only enjoy its health benefits but also reduce food waste. Give banana stem with whole green gram beans a try, and you will be surprised by how delicious and satisfying it is.

How to make Banana Stem with Whole Green Gram Beans

  • Chopped the Banana stem.
  • Heat oil in a pan, add fennel seeds, dry chillies, curry leaves, sliced onion, ginger garlic paste and saute till golden brown.
  • Add turmeric powder, potatoes, whole moong beans, cumin powder and saute for a minute.
  • Add the chopped Banana Stem, salt and stir for 5-7 minutes
  • Add 3 cups water and mix, cover and cook.
  • Add garam masala,  coriander leaves and take the pan off the heat.
  • Serve with rice or roti.
Print
Banana Stem

Banana Stem

  • Author: admin9
Print
Scale

Ingredients

  • Banana stem, chopped
  • 2 cups Whole Moong Beans/Whole Green Gram Beans
  • 2 tbsps oil
  • 1 tsp cumin seeds
  • 2 big potatoes, chopped
  •  2 dry chillies
  • 1 onion, sliced
  • 10 curry leaves
  • 1 tsp ginger garlic paste
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  •  salt to taste
  • ½ tsp garam masala powder

Instructions

  1. Chopped the Banana stem.
  2. Heat oil in a pan, add fennel seeds, dry chillies, curry leaves, sliced onion, ginger garlic paste and saute till golden brown.
  3. Add turmeric powder, potatoes, whole moong beans, cumin powder and saute for a minute.
  4. Add the chopped Banana Stem, salt and stir for 5-7 minutes
  5. Add 3 cups water and mix, cover and cook.
  6. Add garam masala,  coriander leaves and take the pan off the heat.
  7. Serve with rice or roti.

Eggless Marble Cake Recipe

By
Barasha's Kitchen
-
0
MARBLE CAKE

Eggless vanilla chocolate marble cake is a delicious and elegant dessert that combines the best of both worlds – the rich, smooth flavor of chocolate and the light, creamy taste of vanilla. This classic cake is perfect for vegetarians or people who are allergic to eggs.

Making an eggless vanilla chocolate marble cake is not as difficult as it may seem. The basic recipe calls for flour, sugar, butter or oil, vanilla extract, cocoa powder, and milk or plant-based milk. Instead of eggs, most eggless vanilla chocolate marble cake recipes use ingredients such as yogurt, vinegar, and baking powder to provide the necessary lift and structure to the cake.

First, you will need to prepare the vanilla batter by mixing together the flour, sugar, butter or oil, vanilla extract, yogurt, and vinegar. In a separate bowl, prepare the chocolate batter by mixing together the cocoa powder, and milk or plant-based milk. Once both batters are ready, you can begin the marbling process.

To marble the cake, pour both the vanilla and chocolate batter into the prepared cake pan and swirl them together with a knife or a spatula. The key is to not over-mix the batter, as you want to maintain the contrast between the vanilla and chocolate layers. Once the batter is in the pan, bake the cake in a preheated oven for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.

When the cake is done, take it out of the oven and let it cool. Once it is cool, you can frost it with your favorite frosting. Some popular choices include cream cheese frosting, chocolate buttercream frosting, or a simple glaze made from powdered sugar and milk or plant-based milk. You can also garnish it with fresh berries or chocolate shavings for a beautiful presentation.

This eggless vanilla chocolate marble cake is a perfect balance of flavors and textures that will please everyone’s taste buds. The vanilla and chocolate layers complement each other perfectly, making every bite a delicious experience. This cake is perfect for any occasion, whether you’re hosting a dinner party, celebrating a birthday, or just want to treat yourself to something sweet.

Overall, eggless vanilla chocolate marble cake is a classic and delicious dessert that is perfect for vegetarians, vegans or people who are allergic to eggs. With its rich flavors, elegant appearance, and easy-to-follow recipe, it’s a treat that everyone will love. So, gather the ingredients, preheat your oven and get ready to bake a delicious and beautiful eggless vanilla chocolate marble cake!

How to make Eggless Marble Cake

  • Take a round baking tin, grease the entire surface of the pan with oil.
  • In a large bowl, add oil, yogurt, powdered sugar, vanilla essence and mix well using a wired whisk until smooth.
  • Now add maida, baking soda, baking powder, milk, vinegar and mix until it turns a little smooth.
  • Transfer half the amount of the batter to another bowl and add cocoa powder, milk to it and mix well.
  • Take both vanilla and chocolate batter and pour a small-small
  • Amount of them on each other in the cake tin, alternatively.
  • Use an aluminum cooker, remove the cooker ring and whistle.
  • Place a stand in the cooker and place the cake container over it. Close the lid and cook it for 5 minutes over a high flame and then 45-50 minutes over a low flame.
  • Check the cake with a toothpick or knife.
Print
MARBLE CAKE

Marble Cake

  • Author: admin
  • Prep Time: 15 MINUTES
  • Cook Time: 40-45 MINUTES
  • Total Time: 44 minute
Print
Scale

Ingredients

  • ½ cup oil
  • 1 cup yogurt/curd
  • 1 cup powdered sugar
  • 1 tsp vanilla essence
  • 2½ cups maida or all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1 cup milk
  • 2 tsps vinegar
  • 2 tsp cocoa powder

Instructions

  1. Take a round baking tin, grease the entire surface of the pan with oil.
  2. In a large bowl, add oil, yogurt, powdered sugar, vanilla essence and mix well using a wired whisk until smooth.
  3. Now add maida, baking soda, baking powder, milk, vinegar and mix until it turns a little smooth.
  4. Transfer half amount of the batter to another bowl and add cocoa powder, milk to it and mix well.
  5. Take both vanilla and chocolate batter and pour a small-small
  6. amount of them on each other in the cake tin, alternatively.
  7. Use an aluminum cooker, remove the cooker ring and whistle.
  8. Place a stand in cooker and place the cake container over it. Close the lid and cook it for 5 minutes over a high flame and then 45-50 minutes over a low flame.
  9. Check the cake with a toothpick or knife.

 

Nutrition

  • Serving Size: 12
  • Calories: 223.3
  • Sugar: 12.3 g
  • Sodium: 23.1 mg
  • Fat: 9.5 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 31.0 g
  • Fiber: 1.0 g
  • Protein: 4.4 g
  • Cholesterol: 1.7 mg

Keywords: Eggless cake

Paneer gravy with Pumpkin Seeds Recipe

By
Barasha's Kitchen
-
0
paneer gravy with pumpkin seeds

Paneer gravy with Pumpkin Seeds is a very creamy and rich dish. This dish is very common among Assamese people. Assamese people make fish curry also with pumpkin seeds.

Health Benefits of Pumpkin seeds

pumpkin seeds 1489510 1280

Pumpkin seeds have healthy fats that help in weight loss. These seeds are heart friendly also. Pumpkin seeds consist of monounsaturated fatty acids that help to increase good cholesterol and lower the bad cholesterol in the blood.

How to make Paneer gravy with Pumpkin Seeds

  • Take a blender jar and add 1 cup soaked pumpkin seeds and 1 cup milk and blend to a fine paste.
  • Cut the 300g Paneer into cubes.
  • Heat 3 tsp oil in a pan add paneer cubes and saute till golden. Remove fried Paneer cubes to a plate.
  • In the same pan, add 1 tsp cumin seeds, 1 dry chilli, 1tsp ginger garlic Paste and ½ cup onion paste, ½ tsp sugar and saute till golden brown.
  • Add ½ tsp turmeric powder, 1 tsp cumin powder, salt and saute for a minute.
  • Add the ground paste and stir for 1-2 minutes. Add 1 cup water and mix, bring to a boil.
  • Add fried Paneer cubes and stir it.
  •  Add ½ tsp garam masala, mix and take the pan off the heat.
Print
paneer gravy with pumpkin seeds

Paneer gravy with Pumpkin Seeds

  • Author: admin
  • Prep Time: 15 MINUTES
  • Cook Time: 20 MINUTES
  • Total Time: 35 minutes
  • Cuisine: INDIAN
Print
Scale

Ingredients

  • 1 cup pumpkin seeds
  • 1 cup milk
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 dry chili
  • ½ cup onion paste
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon  cumin powder
  • salt to taste
  • ¼ teaspoon sugar
  • 300g paneer
  • ½ teaspoon garam masala powder

Instructions

  1. Take a blender jar and add 1 cup soaked pumpkin seeds and 1 cup milk and blend to a fine paste.
  2. Cut 300g Paneer in cubes.
  3. Heat oil in a pan add paneer cube and saute till golden. Remove the Paneer cubes to a plate.
  4. In the same pan, add cumin seeds, dry chilli, ginger garlic paste and onion paste and saute till golden brown.
  5. Add turmeric powder, cumin powder, garam masala powder, salt, sugar and saute for a minute.
  6. Add the ground paste and stir for 1-2 minutes. Add 1 cup water and mix, bring to a boil.
  7.  Add garam masala, mix and take the pan off the heat.

 

 

Nutrition

  • Serving Size: 4
  • Calories: 356.6
  • Sugar: 5.3 g
  • Sodium: 36.5 mg
  • Fat: 25.8 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 17.6 g
  • Fiber: 0.9 g
  • Protein: 14.9 g
  • Cholesterol: 8.8 mg

Keywords: Paneer

Parwal fish curry | Fish Curry with Pointed Gourd Recipe

By
Barasha's Kitchen
-
0
fish curry with pointed gourd

Parwal fish curry is a traditional dish from the Indian subcontinent that is enjoyed by many people for its delicious taste and nutritional benefits. The dish is made by cooking fish in a flavorful curry sauce made from a variety of spices and herbs.

The main ingredient in this dish is parwal, also known as pointed gourd, which is a type of vegetable that is commonly used in Indian cuisine. The fish used in this dish can vary, but common choices include catfish, tilapia, or pomfret. The fish is first marinated in a mixture of yogurt and spices, which helps to infuse it with flavor and tenderize the meat.

The curry sauce is made by sautéing onions, ginger, and garlic in oil until they are soft and fragrant. A variety of spices, including cumin, coriander, and turmeric, are then added to the pan and cooked until they release their aromas. Tomatoes and parwal are then added to the pan and cooked until they are soft. Finally, the marinated fish is added to the pan and cooked until it is cooked through.

One of the reasons why parwal fish curry is so popular is that it is a healthy dish. Parwal is a good source of vitamins and minerals, including vitamin C, potassium, and iron. Fish is also a great source of protein and omega-3 fatty acids, which are important for maintaining a healthy heart and brain.

To serve, parwal fish curry is typically garnished with fresh cilantro and served with rice or roti. It can also be enjoyed with naan or other Indian breads.

In conclusion, parwal fish curry is a delicious and healthy dish that is enjoyed by many people in the Indian subcontinent. Its unique flavor and nutritional benefits make it a great choice for a family dinner or a special occasion. So, next time you are looking for a new recipe to try, consider giving parwal fish curry a try. You won’t be disappointed!

How to make Fish curry with Pointed Gourd

  • Slit the Pointed Gourds and take out the seeds and chop them.
  • Take a blender jar and add the chopped Pointed Gourds and 1 cup water and blend to a fine paste.
  • Heat oil in a Kadai, add cumin seeds, dry chilli, chopped onion, ginger garlic paste and saute till golden brown.
  •  Add turmeric powder, cumin powder, salt, coriander powder and saute for a minute.
  • Add the ground paste and stir for 5 minutes.
  • Add yogurt and mix.
  • Add 1 glass of water and mix.
  • Add fried fish pieces, bring to a boil and take the Kadai off the heat.
  • Serve with rice.
Print
fish curry with pointed gourd

Fish Curry with Pointed Gourd

  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 20 MINS
  • Total Time: 40 minutes
  • Cuisine: Indian
Print
Scale

Ingredients

  • 5 Pointed Gourds
  • 3 tbsps oil
  • 1 tsp cumin seeds
  • 3 bay leaves
  •  2 dry chillies
  • 1 onion, chopped
  • 1 tsp ginger garlic paste
  • ¾ tsp cumin powder
  • ¾ tsp turmeric powder
  •  salt to taste
  • 1 tsp coriander powder
  •  1 cup yogurt
  •  5 pieces of fried fish

Instructions

  1. Slit the Pointed Gourds and take out the seeds and chop them.
  2. Take a blender jar and add the chopped Pointed Gourds and 1 cup water and blend to a fine paste.
  3. Heat oil in a Kadai, add cumin seeds, dry chilli, chopped onion, ginger garlic paste and saute till golden brown.
  4.  Add turmeric powder, cumin powder, salt, coriander powder and saute for a minute.
  5. Add the ground paste and stir for 5 minutes.
  6. Add yogurt and mix.
  7. Add 1 glass of water and mix.
  8. Add fried fish pieces, bring to boil and take the Kadai off the heat.
  9. Serve with rice.

Nutrition

  • Serving Size: 5

Keywords: fish

Oats and Banana Pancakes Recipe

By
Barasha's Kitchen
-
0
Oats and banana pancakes

Oats and Banana Pancakes is a very easy and healthy recipe for breakfast for lazy people. It is simple yet delicious.

How to make Oats and Banana Pancakes

  • In a blender, add oats, bananas, salt, yogurt, milk, oil, baking powder.
  • Allow blending until the mixture is as smooth as you want it.
  • make smooth flowing consistency batter.
  • Heat a non-stick pan and pour a ladleful of prepared pancake batter.
  • Simmer and cook until bubbles appear on the surface.
  • Flip over the pancake and simmer for 1 minute.
  • Serve pancakes with a drizzle of honey and cherry.

Print
Oats and banana pancakes

Oats and Banana Pancakes

  • Author: admin
  • Prep Time: 5 MINS
  • Cook Time: 20 MINS
  • Total Time: 30 minutes
Print
Scale

Ingredients

  • 2 cups oats
  • 2 ripe bananas
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 cup yogurt
  • 3/4 cup milk
  • 1/4 cup oil
  • Honey and cherry for serving

Instructions

  1.  In a blender, add oats, bananas, salt, yogurt, milk, oil, baking powder.
  2. Allow blending until the mixture is as smooth as you want it.
  3. Make smooth flowing consistency batter.
  4. Heat a non-stick pan and pour a ladleful of prepared pancake batter.
  5. Simmer and cook until bubbles appear on the surface.
  6. Flip over the pancake and simmer for 1 minute
  7. Serve pancakes with a drizzle of honey and cherry.

Nutrition

  • Serving Size: 3
  • Calories: 380.1
  • Sugar: 13.1 g
  • Sodium: 328.7 mg
  • Fat: 19.2 g
  • Saturated Fat: 3.0 g
  • Carbohydrates: 44.5 g
  • Fiber: 5.2 g
  • Protein: 10.2 g
  • Cholesterol: 10.3 mg

Keywords: Oats Pancake

White Sauce Pasta Recipe| Cheesy White Sauce Macaroni | Creamy White Sauce Pasta

By
Barasha's Kitchen
-
2
Cheesy white sauce pasta

White Sauce Pasta is an easy and very tasty recipe. This is one of my favorite pasta because it simple yet delicious. There are mainly 2 pasta recipes popular in India, one is red sauce pasta and the other is white sauce pasta. Especially, white sauce pasta is very much liked by the children because of its cheesiness and creaminess. White sauce is also known as bechamel sauce which is made using all-purpose flour, butter, milk, herbs, etc. this sauce is used in various recipes. If you looking for an easy pasta recipe for dinner then this recipe is for you. you can easily make this at home

How to make white sauce pasta

  • Firstly, bring 6 cups of water to boil in a pot along with salt.
  • Once the water comes to a boil, add 2 cups of pasta and cook for 7-10 minutes or until they become a little soft.
  • Drain off pasta and keep aside.
  • Heat 2 teaspoons butter in a pan and add chopped onion and capsicum. 
  • Stir and cook until veggies are little cooked. Turn off the flame and transfer them to a bowl or plate.
  •  To prepare the white sauce for pasta, heat 2 teaspoons butter in the same pan and add 2 tablespoons maida or all-purpose flour. Stir continuously and cook for a minute.
  • Now add 2 cups milk and stirring continuously with a whisk and cook for 3 minutes.
  • Reduce the flame to low and 2 cups add grated cheese and stir.
  • Add ½ teaspoon crushed black pepper and 1 teaspoon mixed herbs and mix well.
  • Add sauteed onion and capsicum and mix. Turn off the flame.
  • Add boiled macaroni pasta and mix well with the sauce.
  • Serve hot.
Print
Cheesy white sauce pasta

White Sauce Pasta

★★★★★ 5 from 1 reviews
  • Author: admin
  • Prep Time: 15 MINUTES
  • Cook Time: 30 MINUTES
  • Total Time: 45 minutes
  • Category: Pasta
  • Cuisine: ITALIAN
Print
Scale

Ingredients

  •  2 cups macaroni pasta
  • 6 cups water
  • 2 onions, chopped
  • 1 capsicum, chopped
  • 4 teaspoons butter
  • 2 tablespoons maida/all purpose flour
  • salt as needed
  • 2 cups milk
  • 2 cups grated cheese
  • 1 teaspoon Italian mixed herbs
  • ½ teaspoon black pepper, crushed

Instructions

  1. Firstly, bring 6 cups of water to boil in a pot along with salt.
  2. Once the water comes to a boil, add 2 cups of pasta and cook for 7-10 minutes or until they become a little soft.
  3. Drain off pasta and keep aside.
  4. Heat 2 teaspoons butter in a pan and add chopped onion and capsicum.
  5. Stir and cook until veggies are little cooked. Turn off the flame and transfer them to a bowl or plate.
  6.  To prepare the white sauce for pasta, heat 2 teaspoons butter in the same pan and
  7. Add 2 tablespoons maida or all-purpose flour. Stir continuously and cook for a minute on low flame.
  8. Now add 2 cups milk and stirring continuously with a whisk and cook for 3 minutes.
  9. Reduce the flame to low and 2 cups add grated cheese and salt, stir continuously.
  10. Add ½ teaspoon crushed black pepper and 1 teaspoon mixed herbs and mix well.
  11. mix continuously until the sauce turns smooth and creamy.
  12. Add sauteed onion and capsicum and mix well. Turn off the flame.
  13. Add boiled macaroni pasta and mix well with the sauce.
  14. Serve hot.

Notes

  1.   You can use any kind of Pasta.
  2.   You can add garlic in pasta if you like.
  3.   For more creaminess, you can also use fresh cream.
  4.   Add any kind of cheese which you like. 
  5.   Add any vegetables

Nutrition

  • Serving Size: 3
  • Calories: 724
  • Sugar: 13.8g
  • Sodium: 654mg
  • Fat: 34.6g
  • Saturated Fat: 21.3g
  • Carbohydrates: 69.8g
  • Fiber: 4.3g
  • Protein: 34.3g
  • Cholesterol: 106mg

Keywords: WHITE SAUCE PASTA

1...567Page 6 of 7
Barasha\'s Kitchen

POPULAR POSTS

POPULAR CATEGORY

© Barasha's Kitchen
0
    0
    Your Cart
    Your cart is emptyReturn to Shop
    Continue Shopping