Tamatar Khajur Ki Chatni Recipe


Raisins  : – 3 tea spoon

Salt   : – as per taste

Sugar   : – ¼ cup

Green chilies  : – 1 (chopped)

Jaggery   : – ¾ cup

Tomatoes   : – 5-6 medium

Oil   : – 1 tea spoon

Mustard seeds  : – ¼ tea spoon

Dates   : – ¼ kg

Cumin seeds   : – ½ tea spoon (roasted/powdered)

Method pr preparation

  1. In a normal pot clean the potatoes and split it properly.
  2. Then de-seed the dates and the chop the dates properly
  3. In a pan keep some oil on a normal pan, include the mustard seeds. Once the seed starts popping, include the tomatoes, greed chili and salt. Mix at properly.
  4. Then with the ½ cup of water include the dates in the above mixture
  5. Keep it on a gas till the tomatoes are mashed. Add the jaggery and sugar as well. If you want, you can also some more water. Keep it on the gas till the jaggery gets properly dissolve in it.
  6. Now you can serve it hot with chapattis.

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Arhar Ki Dal Recipe


Masoor Dal ( Lentil, Split Red)  :-  1 cup

Turmeric Powder ( Haldi) :-  ½ tsp

Cumin Seed Powder (Jeera)  :-   1 tsp

Green Chilli ( Hari Mirch)  :-   2 Nos

Dry Red Chily ( Saboot Lal Mirch) :-    2 Nos

Ginger pieces chopped :- 1 tsp

Bay Leaf  :- 2 Nos

Spices Mixture ( fenugreek seeds, onion seeds,

cuminseeds, aniseeds and mustard seeds)  :-  10 gms


Sugar  :-   1 tsp

Salt to taste

Method Of Preparation:

1)    Wash dal properly and transfer it in a sauteuse.

2)    Add sugar, salt and turmeric and keep it over a medium flame.

3)    Add half portion of ginger to dal along with cumin seed powder

4)    Once the dal is thick and cooked, remove it from fire.

5)    On other side, heat ghee in a pan and then add the spices mixture ( fenugreek seeds, onion seeds, cumin seeds, aniseeds and mustard seeds)

6)    Mix well the spices mixture in pan

7)    When you hear the crackling of cumin seeds, add the left portion of ginger along with bay leaf and Dry Red Chily. Fry the mixture for around 2 mins

8)    Pour this mixture over dal and mix it thoroughly

9)    Dal is ready to serve hot.


Makai Ki Roti Recipe


3 bunches sarson, chopped
1 bunch spinach, chopped
2 tomatoes, chopped
1 bunch bathua (Amaranthus leaves)
4 onions, chopped
2 teaspoon makai flour
3 green chillies, chopped
1 teaspoon garlic, minced
2 tablespoon curd
1 inch piece Ginger
Salt to taste
2 tablespoon pure ghee
½ teaspoon Hing powder

How to make Makai Ki Roti

  • Remove stems of greens and wash them thoroughly.
  • Chop sarson, spinach and bathua finely and pressure-cook them for about half-an-hour. When cool, grind coarsely alongwith green chillies.
  • Heat oil in a pan. Add onion and sauté till golden brown.
  • Add garlic, ginger and stir-fry for two minutes.
  • Add chopped tomatoes and cook till tender.
  • Add coarsely ground sarson paste, salt and cook for 15-20 minutes.
  • Add makai flour diluted in two tbsp curd. Cook for another 5-10 minutes.
  • Serve with tempering of ghee and hing powder.


Besan Ki Roti Recipe


2 cups Gram Flour (Besan)

2 cups Whole Wheat Flour (Atta)

Butter / ghee for serving

How to make Besan Ki Roti

  • Mix the flours together and gradually add enough water to make pliable dough.
  • Divide it into ten portions and flatten them out using rolling pin.
  • Pre-heat the griddle and cook the rotis on each side.
  • Butter the besan roti generously and serve hot with lentils, vegetables or curries

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Pyaz Ki Kachori Recipe


For the dough
2 cups Maida (Plain Flour)
½  teaspoon Salt
¼  cup melted Ghee
For filling
2 cups finely chopped Onions
2 tablespoon Besan (Bengal Gram Flour)
2 teaspoon Dhania Powder (Coriander)
1 teaspoon Kalonji (Nigella Seeds)
2 teaspoon Saunf (Fennel Seeds)
2 Bay Leaves
3 tablespoon Chopped Coriander
½  teaspoon finely chopped Green Chillies
2 teaspoon Chilli Powder
1 teaspoon Garam Masala
2 tablespoon Oil
Salt to taste
Other Ingredients
Oil for frying

How to make Pyaz Ki Kachori

  • First of all to prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 – 7 minutes.
  • Then divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
  • Now for the onion filling heat oil in a pan.
  • Then add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
  • Then add the besan, coriander powder, chilli powder, garam masala and salt and sauté for 2-3 minutes.
  • Then add the chopped coriander and mix well.
  • Now remove the bay leaves.
  • Then allow the mixture to cool completely.
  • Then divide into 12 equal parts and keep aside.
  • Now to make kachoris roll out each portion of the dough into a 2 inch diameter circle.
  • Then place one portion of the filling in the centre of the rolled dough.
  • Then surround the filling with the dough by slowly streching it over the filling.
  • Then seal the ends tightly and remove excess dough.
  • Then roll each filled portion into a 2 ½ inch diameter circle taking care to ensure that the filling does not spill out.
  • Then gently press the centre of the kachori with your thumb.
  • Now repeat with the remaining dough and filling.
  • Then deep fry the kachoris in hot oil over a slow flame till golden brown.
  • Then the kachoris should puff up like puris.
  • These kachoris take a long time to be cooked in the inside too.
  • Finally serve hot with tamarind chutney and hari chutney.

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Makai Ki Roti recipe

6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
salt to taste
1/4 cup whole wheat up flour
How to make makai ki roti :
  • Mix cornmeal, whole-wheat up flour and salt.
  • Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
  • Divide the prepared dough into eight to ten equal portions.
  • Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
  • Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
  • Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
  • Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
  • Spray the cooked rotis with grease and serve hot with sarson ka saag.

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