#imli rice

[suchananewsblog]

Lemon Rice And More: 7 Quick Rice Recipes Ready Under 30 Minutes

Whenever we’re unsure about what to cook dinner, rice is one meals that at all times pops into our minds. The humble grain isn’t just straightforward to organize but in addition extraordinarily versatile. You can have it with dal, get pleasure from it with flavours like tomato or tamarind, and even make pulao or biryani with it. Rice can be extraordinarily fast to make as you’ll be able to put…

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#easy rice recipes #imli rice #lemon rice #rice recipe #rice recipe video #rice recipes #rice recipes in under 30 minutes #rice recipes south indian #tomato rice #tomato rice recipe

[sushmasingh1]

How Ayurveda Can Help Treat Dengue: Everything You Need to Know!

Dengue is a potentially fatal disease that, unfortunately, is highly prevalent. Especially during certain seasons, there’s a considerable risk of encountering dengue-causing mosquitoes. Hence, it puts individuals and their families at risk of contracting the disease. This article aims to raise awareness about what to do if you contract dengue. Here, you can dispel myths and get guidance on the right action. Moreover, Arham Living, an Ayurvedic clinic in Navi Mumbai, tries to shed light on Ayurveda’s role in treating dengue.

What is Dengue?

Dengue is a viral illness transmitted primarily by the Aedes mosquito. It presents many symptoms, including high fever, nausea, and vomiting. It also includes headaches, hair loss, skin rashes, bleeding, weakness, and body pain. When someone develops a fever during dengue season, it is crucial to undergo a complete “fever profile” blood test to identify the cause. The fever may be because of dengue, malaria, typhoid, or another viral infection.

Symptoms of Dengue

Dengue typically manifests with high fever, nausea, vomiting, acidity, headaches, hair loss, skin rashes, bleeding (especially in severe cases), weakness, and body pain. Recognizing these signs, especially during dengue season, is essential for early diagnosis and prompt treatment.

Causes of Dengue

Dengue is caused by the dengue virus, primarily transmitted through the bite of Aedes mosquitoes. When these infected mosquitoes bite a person, they transmit the virus into the bloodstream, leading to dengue infection. The virus has different serotypes, increasing the risk of multiple dengue infections in a person’s lifetime. Preventive measures like mosquito control and bite prevention are essential to reduce the spread of the disease.

What are the limitations of conventional medicine in treating dengue?

In allopathy, there is no specific treatment available for dengue. When patients seek medical attention, allopathic doctors can only offer supportive care, often resulting in hospitalization.

What is the Role of Ayurveda in Dengue Treatment?

Contrary to misconceptions involving remedies like papaya leaf, Ayurveda offers effective treatments for dengue. Genuine Ayurvedic doctors with expertise can cure dengue within six days or less. Ayurvedic dengue treatment does not rely on unconventional methods but follows principles rooted in ancient wisdom.

Ayurvedic Diet for Dengue Patients

Diet plays a critical role in dengue recovery, but misinformation often leads patients wrong. Dengue patients should avoid sour, spicy, and fermented foods. Foods like citrus fruits, Amchur powder, Imli powder, Lemon, Pineapple, Kiwi, Dragon fruit, berries, papayas, and tomatoes are strictly prohibited. Additionally, foods like Idli, Dosa, Dhokla, alcohol, bread, curd, and curd-based items should be avoided.

A dengue patient’s diet should primarily consist of rice, dal, soupy khichadi, boiled vegetables (excluding tomatoes), and vegetable or clear soup without black pepper. The approved fruits include watermelon, pomegranate, grapes, apples (without the outer layer), and pears. Ayurvedic medication is complemented by substantial use of cow’s ghee and overnight soaked fennel seeds for optimal results.

Conclusion

Dengue is a severe illness, but Ayurveda offers a promising solution for its treatment. If you or a loved one contracts dengue, it’s crucial to consult a knowledgeable Ayurvedic practitioner. At Arham Living, you can get remarkableAyurveda Treatment For Dengue. This clinic provides hope and healing to patients during these challenging times. Remember, early detection and the proper treatment can make all the difference in your journey to recovery.

Source : https://arhamliving.com/dengue-what-to-do-now-treat-dengue-with-ayurveda/

#ayurveda #arhamliving #ayurvedictreatment

[kaisehuakaisehoga]

Bina Imli Ke Sambar Kaise Banega: Swadisth Aur Aasan Recipe!

Subtitle: Aapki Pasand Ke Anusar Bina Imli Ke Sambar Banaye!

Namaskar Dosto! Aaj hum baat karenge ek bahut hi swadisth aur aasan recipe ke bare mein, jiska naam hai "Bina Imli Ke Sambar." Yeh ek aisa sambar hai jo imli (tamarind) ke bina bhi banaya ja sakta hai. Is recipe ko banane ke liye, hum aapko step-by-step tarike se samjhayenge, jisse aap isse aasani se bana sakenge. To chaliye shuru karte hai!

Bina Imli Ke Sambar Banane Ki Recipe:

Saman:

1 katori tur dal

1 pyaaz, barik kata hua

1 tamatar, barik kata hua

1 hari mirch, barik kata hua

1/2 katori tamatar ka ras

1/2 katori hari dhaniya, barik kata hua

1/2 katori curry patta

1/2 katori hari haldi

1/2 katori lal mirch powder

Namak swad anusar

Vidhi:

Sabse pehle, ek bartan mein tur dal ko achhe se dho kar saaf paani mein bhigo dein. Fir ise cooker mein dal kar 3 se 4 seetiyan lein takriban 15 se 20 minute tak. Jab dal ache se gal jaye aur mashyam ho jaye, tab gas band kar dein.

Ek kadhai mein tel garam karein aur usmein pyaaz, tamatar, hari mirch aur curry patta daal kar milayein. Ise halka bhura hone tak pakayein.

Ab ismein hari haldi, lal mirch powder aur namak daal kar acche se milayein. Thoda sa paani daal kar masale ko bhunayein.

Jab masale ka sahi aroma aane lage, uske baad ismein tamatar ka ras aur mashyam dal daal kar acche se milayein.

Ab ismein bhigoyi hui tur dal daal kar aadhe ghante tak dhimi aanch par pakayein. Sambar mein aap thoda sa paani bhi daal sakte hai agar aapko woh consistency pasand ho.

Jab sambar garma garam ho jaye, uske upar hari dhaniya daal kar garnish karein. Sambar taiyar hai, ise garama-garam serve karein!

Frequently Asked Questions (FAQs):

Q1:Kya main Bina Imli Ke Sambar mein kuch aur masale daal sakta hu?

A: Haan, aap apne swad anusar aur apne pasand ke masale bhi sambar mein daal sakte hai. Jaise ki hing (asafoetida), dhania (coriander) powder, jeera (cumin) powder, ya garam masala.

Q2:Sambar ko kis tarah serve karna chahiye?

A: Aap sambar ko steamed rice, idli, dosa, ya vada ke saath serve kar sakte hai. Sambar ke sath thoda sa ghee aur papad bhi add karke serve karne se swad aur badh jata hai.

Q3:Main sambar mein aur kuch tadka dena chahta hu. Kya karu?

A:Tadka dene ke liye, ek chhota sa kadhai lein aur usmein tel garam karein. Tel garam hone par usmein 1/2 chammach rai (mustard seeds), 1/2 chammach jeera (cumin seeds), 1-2 sukhi lal mirch aur curry patta daal kar tadka taiyar karein. Tadka ko sambar par daalein aur turant serve karein.

Yeh thi hamari aasan Bina Imli Ke Sambar ki recipe. Isse aap ghar par banakar apne parivar aur dosto ko khilayein aur unhe swadisht bhojan ka anubhav dilayein. Aap is sambar mein apne pasand ke sabziyo ko bhi add kar sakte hai, jaise ki bhindi, aloo, ya gobi. Toh abhi se kitchen mein utriye aur Bina Imli Ke Sambar ka maza lijiye!

Dhanyavaad aur swasth rahiye!

[boombayway]

Make Spicy Imli Dosa Using Boombay's Tamarind + Spice Dip & Spread

Ingredients:

1 tablespoon of Boombay's Tamarind + Spice Dip & Spread ¼ cup of Dosa batter, homemade or store bought 2 teaspoon of Fat of choice (Butter, Ghee or Sesame Oil)

Method

Heat a non-stick or cast iron skillet.

Take a spoonful of dosa batter and spread it in circular motion on the pan.

Sprinkle some butter, ghee or oil around the dosa.

Once the dosa is cooked and cripy, spread ½ tablespoon of Boombay’s Tamarind + Spice Dip & Spread on it.

Enjoy our Tamarind + Spice Dip & Spread also as a sauce on the side for extra flavour.

#SpicyImliDosa #Boombay #Tamarind+SpiceDip&Spread

[bitensip]

Patra Recipe – A yummy Gujarati Snack

INGREDIENTS  

For patra

12-15 Medium sized colocasia leaves (patra)

2 tbsp Oil

1 tsp Mustard seeds

2 tsp Sesame seeds

Pinch of asafoetida

5-8 Curry leaves

For gram flour mixture

2 ½ cups Gram flour (besan)

1 cup Rice flour

2 tbsp Jowar flour

1 tsp Ginger green chili paste

½ tsp Turmeric powder

1 tsp Garam masala

1 tsp Red chili powder

½ tsp Asafoetida

¾ cup Grated Jaggery

3 tbsp Tamarind (imli water)

Salt to taste

For Garnishing

2 tbsp Scraped coconut

2 tbsp Finely chopped coriander

#healthy eating #vegan #recipes #vegetables #nutrition #food #gujarati food #snack food

[buybuy63]

#Online delivery groceries near greater noida

[omyindian]

Lip-smacking Delicious / Famous Foods of Karnataka that One Must Try

With a variety of cuisines, fusions, and styles, food has united different religions and nations. Food connects people from all over the world and reveals much about the community. If I discuss South India, people from another region consider Idli and Dosa the only dishes. But this blog will clear out all the myths and introduce you to some delicious and famous traditional food of Karnataka, a state in Southwest India. Let's check all of them out:

1) Delectable Dosas Karnataka well-known & conventional food theculinarypeace & themagicsaucepan Starting with authentic food of South India, we have Mysore Masala Dosa and Neer Dosa in the 1st place of our mouth-watering list of Karnataka famous food. The Dosas are produced of rice, the staple food of Karnataka. The dish is most accessible of all and can be prepared in few minutes. The Dosas are actually ready with the rice batter and are pan-fried. Neer Dosa is a water dosa that happens without any stuffing. Coconut chutney is something that makes it tempting. On the other hand, Mysore Masala Dosa is another delicacy from Karnataka with a unique filling of potato, lentils, fenugreek, curry leaves, and pan-fried ghee. The difference that makes Mysore Masala Dosa different from other Dosas is applying the exceptional paste on dosa made of fried onions, tomatoes, red chilies, and coconut. Don't you think it's the best combination ever on this planet?

2) Bisi Bele Bath Karnataka famous & traditional theculinarypeace This is the perfect dish that reflects the taste of Karnataka. As earlier mentioned, rice is the staple food of Karnataka; the dish is made of rice, spices and vegetables, daal, and ghee. The plate has mixed nutmeg flavors, asafetida [Heeng], curry leaves, and tamarind pulp [Imli] You can serve it with chutney, potato chips, salad, boondi, papad. Bisi Bele Bath is the most famous dish of Karnataka that lies under the Udupi cuisine. This is what heaven on Earth is called.

3) Dharwad Peda Karnataka famous & traditional thebetterindia Desserts complete your meal, and we can not skip it. So here comes the traditional sweet of Karnataka that is acquired from the city name Dharwad. The Dharwad Peda from Karnataka has been given a GI tag. The dish includes Dharwadi buffalo milk, sugar, and cardamom for flavor. You can make this with the milk you take for daily use. Less is more; the same goes with this dish. The simplest ingredients bring wonder to your table.

4) Kori Gassi Karnataka famous & traditional geekrobocook This one is for the non-vegetarians. Yes, not all South Indians are vegan. Being the most popular and traditional dish made of chicken, this is highly recommended for all chicken lovers. The dish has the strong flavor of coconut milk and kori gassi masala paste made of roasted spice and tamarind. In southern parts, kori means chicken, and gassi means curry. The paste makes this dish divine.

5) Ragi Mudde karnataka - kudlarecipes Ragi is another staff of life of Karnataka and is used in various dishes. This is the healthiest of all the mentioned dishes. And is made of ragi [flour] and water. You will find it in a ball shape. These are generally served with green vegetables with sprouted grams and meat. The spices are added to enhance your taste buds. You can not search for any other healthier dish than ragi mudde in entire South India.

6) Mysore Pak karnataka famous - archanaskitchen This is the sweet delicacy from the city of Mysore that is made from desi ghee, sugar, gram flour, cardamom. It has a creamy, buttery texture that tastes splendid. The name itself holds the essence of royalty. The dish is so famous that you can easily find it away from Karnataka and Mysore, especially Mumbai. What do you think? Is this an open challenge to Kaju Katli?

7) Mangalorean Biryani traditional food. We know how Hyderabadi, Lucknawi, Bengali biryani is famous for their appetizing flavors. Still, you have to include one more name to your list, and that is Mangalorean biryani from the South. The subtle taste of caramelized onion and tender chicken will win your heart. The dish is highly enjoyed by the Muslim community of the coastal area in Karnataka. The preparation is the same as Dum biryani but has coconut milk that makes it different from other forms.

8) Chiroti karnataka - digin Chiroti are served in Maharashtra and Karnataka. In North India, we call it pheni. This is an authentic South Indian dish made of semolina [sooji] and powdered sugar. These are occasionally made and served in a different style. It is crushed on the top of almond milk. Chiros are specially made for marriage and other feasts. You can not miss this milky, sweet dish.

9) Kane Rava Fry karnataka special swiggy Karnataka is the state located near the coastal area where the majority consumes seafood. Some of the main foods of Karnataka is Kane Rava Fry. The dish is affiliated with Mangalorean cuisine and has a different making procedure. Kane Rava Fry is a fried ladyfish coated with a thick layer of Rava [sooji] It gives exact South Indian flavor when fried in coconut oil. Ginger-garlic paste in the fish is like a cherry on the cake. And you can even add lemon for the extraordinary delicious taste.

10) Allugedda staple food of twitter After listing out so lots of non-veg dishes, this one is for all the vegans who want to try different dishes made of vegetables. Allugedde is made of mashed potatoes, onion, and black grams. It is a side dish served around with dosa and rice. You can prepare it according to your preference. This is slightly like Aloo Tikki but is not deep or shallow fried. These were some inviting, luscious, moreish dishes from Karnataka that you must try once in your life. Let us know which attracted you one of the most and if you are from South India, let us know which one is your favorite.

#MYSORE PAK #FOOD OF KARNATAKA #KARNATAKA #CHICKEN DISH #DOSA

[peanutchaat]

CHAAT DE PEANUT

Salty, spicy, tangy, crunchy, and ridiculously easy to make... This Peanut Chaat is the simplest cold appetizer to make, taking only 10 minutes to prepare. It goes well with a cup of chai or a cold beer!

This is one of my all-time favorite chaats! It takes regular 'ol peanuts and infuses them with spicy, tangy Indian flavors for a quick snack. It's the simplest to make and only requires a little dicing prep with the vegetables before it's ready to go!

Some people even call it a peanut chaat salad because it's generally healthy and can even be used as a weight-loss snack. The fat in the peanuts keeps you full and satisfied.

There will be no frying, chutney making, or use of processed foods with this. Peanut Chaat is a simple and flavorful dish that is ideal for serving as a snack or appetizer at a party.

This vibrant, colorful appetizer takes only 10-15 minutes to prepare! Peanut chaat, also known as chakna in India, is sometimes served as a snack in bars.

Peanuts contain 19 vitamins and minerals, many of which are beneficial to the heart. Peanuts have 8 grams of protein per ounce! Because peanuts are so nutritious, we never use other nuts for chaat in my house. Chaat, for example, would never contain pistachios or walnuts.

In its most basic form, peanut chaat is a simple mixture of unsalted, raw peanuts, diced vegetables, a few spices, and lemon juice. In India, there are several versions that are served street-style.

WHAT EXACTLY IS INDIAN CHAAT?

"Chaat" refers to an entire category of Indian snacks and is a popular street food in South Asia. They're the most popular vegetarian starter at any Indian restaurant. It hits every flavor and texture profile that makes it craveable: sweet, spicy, tangy, salty, and crunchy.

haat is essentially a quick snack that you can make at any time using ingredients you already have in your pantry. Typically, family and friends gather around a tablescape of various chaats and a cup of freshly brewed chai to gossip. "Let's talk over chaat," as the saying goes.

Samosa Chaat, Papdi Chaat, Sev Puri Chaat, Fruit Chaat, Peanut Chaat, Aloo Tikki Chaat, Gol Gappa or Pani Puri, Raj Kachori, Bhel Puri, Dahi Vada... the list is endless.

AN EXECUTION FORMULA FOR ALL CHAATS

To make any type of snack, there is a basic formula for all chaat, which consists of five layers. In India, there are numerous regional variations with different names, but the majority of combinations remain more or less the same.

THE FOUNDATION. Chaat's base is typically something crispy or crunchy, or it focuses on a single ingredient such as peanuts, fruits, or fried potatoes. Samosa, gol gappa, matri, crispy rice puffs, thicker sevs, papdi, and other carb-heavy dishes work well as a base.

THE SEASONINGS. The best part about chaat is when all of the sweet, spicy, and tangy chutneys and sauces combine at the bottom! Tangy imli (tamarind) chutney, cilantro-mint chutney, dahi, and lemon juice are common sauces.

THE SPICES. To enhance the flavors of chaat, a few aromatic masalas are always added. Chaat masala is without a doubt the most important masala blend for any chaat dish, providing a healthy dose of umami. Other notable ingredients include roasted cumin, kala namak, and red chili pepper.

THE CRUNCHIES. A crunch is required to balance out the sauces. Sev (deep-fried chickpea flour noodles), potato chips, peanuts, roasted chana (chickpeas), and namkeens are some popular crunchies (savory snacks).

THE HIGHLIGHTS. Toppings are typically a mix of raw fruits and vegetables that can be mixed and matched depending on what is available. Red onions, tomatoes, chilis, cilantro, mint, pomegranates, roasted potatoes, chickpeas, and avocado are popular toppings. Fruits like watermelon and apples aren't allowed unless you're making fruit chaat.

#Peanut #Peanut Chaat #Indian Street Food #Indian Snacks

[ammakithaali]

Lauki Chawala ke aate ka naye tarike ka nasta, you should try it's very tasty and yummy Ingredients सामाग्री Bottle gourd लौकी - 300gm Rice flour चावल का आटा - 200gm Semolina सूजी - 1 Tbsp Maida मैदा - 1 tsp Cumin seeds जीरा - 1 tsp Chopped green chilly कटी हुई हरी मिर्च - 2 Chopped onion कटे हुए प्याज - 1 Some coriander leaves कुछ हरी धनिया पत्ती Salt नमक- 1 tsp Water पानी - 1/2 cup Chatni चटनी के लिए सामाग्री Oil तेल - 2 tsp Onion प्याज - 1 (small) Garlic लहसुन - 5 Green chilly हरी मिर्च - 2 Tomato टमाटर - 2 Grated coconut कद्दूकस नारियल - 1 Tbsp Red chilly powder लाल मिर्च पाउडर - 1/2 tsp Salt नमक- 1 tsp Imli pulp इमली पल्प - 1 tbsp Tadka तड़का Oil तेल - 2 tsp Mustard seeds सरसो दाना - 1 tsp Some curry leaves कुछ करी पत्ता Dry red chilly सुखी लाल मिर्च - 2 Full and detail recipe on- YouTube channel Amma Ki Thaali or search on YouTube Amma Ki Thaali पूरी रेसिपी देखने के लिए हमारे यूट्यूब चैनल अम्मा की थाली पर विजिट करे Full Written Recipe https://www.ammakithaali.com Full Recipe - www.facebook.com/ammakithali YouTube- www.youtube.com/c/ammakithaali Instagram - www.instagram.com/ammakithaali #food #streetfood #instagood #facebook #desifood #indiafood #wow #Foodie #lovefood #quickfood #ammakithali #ammakithaali #instafood #recipe #tasty #foodindia #nasta #breakfast #sweet #aktfoodz #indiancuisine #reelitfeelit https://www.instagram.com/p/CUKCvlwAVzs/?utm_medium=tumblr

#food #streetfood #instagood #facebook #desifood #indiafood #wow #foodie #lovefood #quickfood #ammakithali #ammakithaali #instafood #recipe #tasty #foodindia #nasta #breakfast #sweet #aktfoodz #indiancuisine #reelitfeelit

[sweettanya8]

#Food Potatoes & Shimla Mirch Sour. Bhujia I have made it with curd to keep gravy in it and also have used Tatar powder & Ginger Imli sauce to give it a sour taste. You can eat it with chappati as well as boiled rice. https://www.instagram.com/p/CNK8XiOB_P9/?igshid=sjnc2pc5oe9i

#food

[boombayway]

Make Spicy Imli Dosa Using Boombay's Tamarind + Spice Dip & Spread

A staple meal in South India, the thin and crispy Dosa is made from a 100% plant-based, fermented batter consisting of rice and urad dal (black gram). The two ingredients are ground together in a fine, smooth batter with a dash of salt and then fermented.

#MakeSpicyImliDosa #Boombay #Tamarind+SpiceDip&Spread

[nehalneeta]

Ragda Patis Recipe

Ragda Patis Recipe

INGREDIENTS 2 cup Dried white peas(Chole) 2 Potato 2 Tomato 2 Onion 2 Tea spoon Green chili paste 1/2 Tea spoon Garam Masala powder 1 Tea spoon Mustard seed 1 Tea spoon Coriander powder 1/2 Tea spoon Red chili powder Little bit hing powder 2 Tablespoon oil Salt to taste, Lemon Juice, Sugar (Jaggery) ****************** For Garnishing Sweet Imli ki Chutney Garlic Red Chutney Green Coriander Chutney Finely chopped onion *********************** Ingredients for Patis 6 Boiled potato 1 Cup Green peas. 1 Tablespoon green chili paste 2 Teaspoon Lemon Juice 1 Tablespoon Green coriander 1/2 cup Bread Crumps Salt to taste Oil / Ghee for Patis Fry METHOD For Ragda , Soak Dried white peas in water for 2-3 hours. Use pressure cooker to cook  till it get soft and not smooshed. Chop tomatoes and onion . Heat 2-3 tbsps of oil and add the onion.Fry till it turns light brown. Then add Green chili paste ,Turmeric Powder,Hing ,Garam Masala powder ,Coriander powder , Salt & Tomato Puree and cook it for 2-3 minutes. Mix this with boiled white pease and water for about 2-3 cups and let it boil. Add Lemon Juice, salt and Sugar to taste. For Patis, Boil pototoes and peel skin. Cook Green peas and then mash it with Pototoes . I cook green peas in eiether pressure cooker for 4-5 minutes or microwave in a plastic bag, with 2-3 tbs. water, for 5 minutes. Add green chili paste,Lemon Juice ,Green coriander ,Bread Crumbs & Salt. Now make round flat patis from this mixture . Put some oil on Tawa pan on high flame and let it cook on both side (brown color)Garnishing Keep patis in serving dish . Add ragda on patis. Then add imli ki chutny,green chutney , red Garlic chutney, chopped onion and fresh green chopped coriander.

Related Gujarati Recipe

Khasta  Namkin

Mukari

Dal  Dhokla

Aloo  Poha

Rava  - Maida Dosa

Aloo  Paneer

Green  Garlic Aromised Parotha

Tiranga  Sandwich

Mix  Dal Handvo

Rava-Besan/Rice  Flour Dosa

Khandvi

Idli  Chat/Idli Dahi Wada

Fruit  Veggie chaat

Dhokla

Khandvi

Wheat  Flour Chakli

Rice  flour chakli

Left  Over Rotli (Chewda)

Sev  upma

Muthias

Low  calorie pav bhaji

Navratri  Spl -Kele ke kofte

Navratri  Spl - Aloo chatpata

Kachori

#cooking #recipe #ragda patis

[english-speaking-club-of-bern]

6th May, Return of the Curry Night

Come and enjoy a selection of delicious and warming curries along with a selection of beers to cool the flames! This event was postponed from March

The menu is confirmed:

Curry with Basmati rice - 14 CHF: Thai Red Chicken Curry Indian Chick Pea Curry Imli Chutney

Special accompanying beers: Lion Strong (8.8%!!) Lion Stout Lion Lager Kingfisher Tiger Singha Cobra

[punitproteins]

Special Rajasthani Moong Dal Kachori

We all enjoy kachori, but we also believe it is one of the more challenging snack recipes to create. To put it another way, if you follow the basic and essential instructions when making this dish, you should be fine. First and foremost, the flour. To get that crispy and flaky texture, it is always made with fresh fine maida or all-purpose flour. While many people might debate about the health risks, that is how it is created. You can use wheat or atta flour, but the taste and crispiness will be different.

 Punit Proteins offers top quality Split moong dal in Vadodara. Place your order in wholesale quantities today and get them delivered to your place.

 For Stuffing:

●     ½ cup moong dal

●     water

●     1 tsp ghee / clarified butter

●     1 tsp crushed fennel

●     1 tsp cumin

●     pinch hing

●     ¼ tsp turmeric

●     1 tsp chilli

●     1 coriander powder

●     1 tsp garam masala

●     1 tsp aamchur

●     ¼ ginger powder

●     ½ tsp salt

●     ¼ cup besan

 For Kachori:

●     2½ cup maida

●     ½ tsp salt

●     3 tbsp ghee / clarified butter (hot)

●     water (for kneading)

 Punit Proteins is an excellent supplier of the best Indian grains and pulses in Gujarat, India.

Instructions to make stuffing:

To begin, soak ½ cups     moong dal for 2 hours in a basin.

Drain the water and     place the mixture in a mixing jar.

To make a coarse paste,     pulse and ground the ingredients together. Set aside for now.

Take 1 tsp ghee in a     heated pan, add 1 teaspoon of fennel as well as cumin, and a pinch of hing     in the mixture

Sauté over low heat     until the spices are fragrant.

¼ teaspoon turmeric, 1     teaspoon chilli, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1     teaspoon aamchur, ¼ teaspoon ginger powder, and ½ teaspoon salt

Sauté until the spices     become fragrant.

¼ cup besan should now     be added and roasted on a low flame until the besan becomes aromatic.

add moong dal that has     been coarsely ground

Cook for 5 minutes, or     until the moong dal is evenly distributed.

The stuffing for the     moong dal is ready. Allow cooling completely before serving.

Punit Proteins is the most popular supplier of Wada kolam rice in Vadodara, Gujarat.

Instructions to make khasta kachori:

To begin, combine 2½ cup     maida and ½ teaspoon salt in a large mixing dish.

3 tbsp melted ghee, well combined

Crumble the flour and stir it in, ensuring sure it's wet.

Now add the water and begin kneading the dough.

Knead in enough water to make a smooth, soft dough.

Oil the dough, cover it and let it rest for 30 minutes.

After 30 minutes,slightly knead the dough.

Using your fingers, pinch a little ball of dough and tuck it in.

Using oil, lightly  lubricate the surface and roll it out.

fill with a little ball   of cooked moong dal.

Begin pleating and tying  a tight knot.

Now roll the dough out  carefully to get a uniform thickness.

Drop into the hot oil  while maintaining a low flame.

Do not touch the kachori until they begin to float on their own. It’ll take only 3 to 4 minutes.

Flip carefully and cook both sides on low heat.

Fry the kachori until  they are golden brown and crunchy.

Drain the kachori over kitchen paper, ensuring that any excess oil is removed.

Finally, serve with imli  chutney and moong dal kachori.

#Split moong dal in Vadodara #best Indian grains and pulses in Gujarat #Wada kolam rice in Vadodara