Indian quick and easy recipes

Ragi Nachni Porridge(7 + months babies)

Posted on Updated on


Ragi(Finger Millet) or Nachni is one of the immune boosting super-foods for babies and growing children.Feeding babies with ragi porridge helps to improve overall immunity and growth. Ragi is good filling food for babies.It’s a good source of iron and contains good quantity of calcium and amino acid. It benefits your babies with good healthy skin and hair.
Homemade ragi powder is one of the vital nutritious foods given to most of the babies from sixth month onwards. Instead of store bought powders, it is best suggested to prepare at home.
Ragi Porridge is an easy and healthy breakfast porridge for kids. Ragi and jaggery together make a sweet and delicious porridge.

Make sure that you consult a pediatrician before including ragi in the diet of your baby.

Preparation Time : 0 mins
Cooking time : 10 mins

Ingredients

0.25 cup (2 tbsp)Ragi Flour
1 cup Water
1 tbsp Jaggery

Directions || To prepare Ragi Porridge

Dry roast the ragi in a medium flame, until the nice aroma comes out. It would take 5 – 6 minutes.
Add jaggery powder and mix well. Cook until the jaggery powder melts down completely and mix with the
ragi.
Add a cup of water and cook until the ragi turns into a thick consistency.
Keep stirring in between to avoid forming lumps.
Garnish the ragi porridge with chopped nuts and dates (optional)

This entry was posted in Baby recipes, Indian quick and easy recipes and tagged , , , , , , , , , , .

Masala Khichdi | Khandeshi Masala Bhaath

Posted on Updated on


Khandeshi Masala Khichadi is a one -pot comfort meal traditionally a maharashtrian dish.
Masala Khichdi is a spicy variation of simple khichdi with heavenly flavors.This khicidi is simple to cook and very easily done in pressure cooker. It can be served with papad but it tastes divine when served traditionally with Marathi pickles like ‘Teecha’. So do try this recipe and please share me your feedback.

Preparation time : 10 minutes
Cooking time :15 mins
Serves : 4

Ingredients

2 tbsp Oil
1 cup Rice
1/4 cup Tur dal
1 tsp Mustard seeds
few curry leaves
1 cup Peanuts
1 medium Onion finely chopped
2~3 Green chillies chopped
1 Tomato finely chopped
1/4 tsp Turmeric powder
1 tsp khandeshi masala/curry powder
1 tsp Red chili powder
3 cups Water
Salt to taste
Coriander leaves

Directions || How to make Khandeshi Masala khicidi

Mix rice and toor dal ,wash them well with water and soak them for 15-30 minutes,
Heat up oil in a pressure cooker.
Add mustard seeds and let them pop up.
Add curry leaves and peanuts. Stir well and fry for about a minute.
Once peanuts are fried well ,add onion, green chillies and fry until onion turns light golden.
Add tomato, khandeshi masala(curry powder), red chili powder and turmeric powder.
Mix well and fry for about 2 minutes.
Now add soaked rice and dal.
Mix well and add water and sprinkle few coriander leaves, salt to taste. Mix well.
Close the lid and cook on medium heat until 3 whistles.
Masala khichadi is already.
Serve with lots of ghee and coriander leaves.
You can serve masala khichaadi with papad or pickle too.

This entry was posted in Healthy recipes, Indian quick and easy recipes, Maharashtrian recipes, Main course, Main course, marathi recipes, rice recipes and tagged , , , , , , , , , .

Paneer Cutlets/Paneer Patties

Posted on Updated on


Paneer cutlet recipe, easy to prepare crisp cutlets made with cottage cheese (paneer) ,potatoes and corn mixed with spices,coated in breadcrumbs and shallow fried.
They are a very popular Indian snack dish that can also be served as an appetizer.
Elders as well as kids will surely love this recipe that is made using paneer and potatoes and can be served as after school snacks.
Watch this step by step recipe and do leave me your valuable feedback.

prep time 20 minutes
cook time 20 minutes
serves 4

Ingredients

200 grams paneer OR 1.75 cups grated or crumbled paneer
3 small OR 1 cup potatoes
1 cup boiled corn
2 green chilies, chopped
2 tsp ginger-garlic paste
1 teaspoon garam masala powder
1 teaspoon red chili powder (lal mirch powder)
1 teaspoon cumin powder (jeera powder)
1 cup rice flour or corn starch
2 tablespoons chopped coriander leaves
1 tsp lemon juice
1 cup breadcrumbs
oil for pan frying

Directions || how to make paneer cutlet

In a bowl, add crumbled paneer,boiled potato and boiled corn.
Next add all the spice – red chili powder,cumin powder and garam masala , green chillies and chopped coriander.
Add 3 to 4 tablespoons rice flour and salt as required. instead of rice flour, you can also use corn starch.
Squeeze some lemon juice and mix everything very well. do check the taste and if required add more salt.
Take a portion of the mixture and shape in to patties.
Next in a plate take some breadcrumbs, place the paneer cutlet on the breadcrumbs coat well.
Make all cutlets this way and coat them with breadcrumbs.keep aside.

frying paneer cutlets:

heat 3 tablespoons oil in a pan or tawa. keep the flame to medium-low or medium and place the paneer cutlets.
when the base is golden, flip gently without breaking them.
fry the second side too without golden. flip a couple of times till the paneer cutlets are crisp and golden.
place fried paneer cutlets on kitchen paper towels to remove excess oil.
serve paneer cutlet hot with any sauce or chutney or dip.

This entry was posted in appetizers, Breakfast, Indian quick and easy recipes, kids recipes, Snacks and tagged , , , , , , , , .

Carrot(Gajar) Halwa Barfi

Posted on Updated on


Gajar halwa is one of the delicious dessert of India which is prepared from carrot and milk.
You can add khoya to it , to give it a nice creamy texture. You can enjoy this sweet dish in multiple ways one of it is Barfi. This barfi is very simple recipe – easy, quick and tasty made up of gajar ka halwa. So either you want to entertain your guests or excite your kids , try this Barfi at home.

preparation time 15 minutes
cooking time 20 minutes
total time 35 minutes
servings 15 barfi pieces

Ingredients

2 tablespoon ghee (clarified butter)
500 grams carrots(gajar) 4 cups grated carrots (gajar)
2 cups milk
1 cup sugar or add as required
1/2 cup mawa/khoya(dried milk)
½ teaspoon cardamom powder (choti elaichi powder)
10 unsalted pistachios, grated
10 unsalted cashews ,grated
10 unslated almonds or any other dry fruits (optional)

Directions || How to make Carrot(gajar) halwa Barfi

Rinse, peel and then grate carrots appox 500 grams which makes around 4 cups grated carrots.
In a thick bottomed pan, melt 2 tbsp ghee.
Add the grated carrots. mix very well.
Saute the carrots on a low flane till they are almost cooked,it takes about 10 to 12 minutes on a low to medium flame.
Next add 2 cups of milk.
Stir the milk with the carrots very well. saute for a minute.
Then add 1 cup sugar and 1/2 tsp cardamom powder.
Mix the sugar and cardamom powder with the rest of the ingredients very well.
The mixture will loosen up as the sugar melts. continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.
Next add mawa/khoya or concentrated milk and mix it well till the mixture thickens.
When the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan.
Immediately, pour the carrot barfi mixture in the greased pan and with a spatula or spoon smoothen the top part.
sprinkle chopped pistachios, almonds and cashews on top and gently press them with a spoon or spatula on the halwa.
Cover and allow the carrot barfi to cool and set at room temperature.
You can also keep in the fridge after the barfi cools down at room temperature.
Slice and serve carrot barfi.

This entry was posted in desserts, Indian quick and easy recipes and tagged , , , , , , , , .

Chicken Jalfrezi

Posted on


Chicken Jalfrezi is tender juicy chunks of mild hot chicken curry cooked in a spicy tomato sauce
studded with stir-fried peppers and onions.This richly flavored jalferazi with capsicum and onion ,
tastes best with chapati rice, but you can also serve it with steamed rice.

Ingredients:

250 grams of chicken breast, cut into medium size cubes.
2 tbsp of oil
1 large onions, cut into medium size cubes
1 cup of green capsicum, yellow capsium and red capsicum cut into medium size cubes
1 tbsp ginger-garlic paste
2 slit green chillies
½ tsp of turmeric powder
1 tsp of red chilli powder (adjust to taste)
2 tsp of coriander powder
½ tsp of cumin powder
1 tsp of garam masala
1 tsp of canned tomato paste (optional)
1 cup of chopped ripe tomatoes

Directions || How to make Chicken Jalfrezi

Prepare all the ingredients and keep ready
Heat 1 oil in a pan, add onion cubes
Sauté until the onions turn soft and a light brown around the edges.
In the same pan, add green, red and yellow capsicum and saute them well for 2 mins.
Remove them from pan and set it aside.
In a cooking pot, add oil.
Add chicken cubes ,ginger garlic paste and fry for a minute until fragrant and mix it well with chicken again
Cover and cook the chicken for 10-12 minutes or until the chicken is cooked through
The chicken will let out water while cooking so the dish shouldn’t burn but keep an eye on it every 3-4 minutes by giving everything a good stir
Once the chicken is cooked, uncover and cook on a medium flame a few more minutes.
Now add all the spices – coriander, cumin powder, chilli powder, garam masala, turmeric ,green chillies – and fry again for a minute until they turn fragrant.
Take care not to burn the spices at this stage by keeping the flame low
Now add the tomato paste (if using) as well as tomato ketchup
Mix well, add ½ cup water, and cook for a minute
Check in between to give the curry a stir and keep heat to medium- low.
The gravy should be thicker by now and not watery (which is what we want)
Add salt and stir, check the taste to see everything is balanced well.
Add fried onions and capsicum and mix it well with chicken gravy.
cook for 5 mins on medium flame before removing from the heat
Serve chicken jalfrezi hot with rice or rotis

This entry was posted in Indian quick and easy recipes, Main course, Non vegetarian recipes, Non vegetarian recipes and tagged , , , , , , .