Foodie India.

Soft, Velvet-like, aur Swaad se Bharpoor — Lauki ke Kofte! 🤤✨

​Lauki (Ghiya) ka naam sunte hi aksar log muh bana lete hain, haina? 😹 Lekin jab isi lauki se bante hain ekdum soft, muh me ghul jaane wale kofte, aur wo bhi rich, spicy gravy ke sath... toh ungliyan chatne par majboor hona hi padta hai! 🍛👌

​Aaj Foodie India par hum aapke liye lekar aaye hain Dhaba Style Lauki ke Kofte ki secret recipe. 🔥 Isse garma-garam paranthe, naan ya rice ke sath serve karein aur apne lunch/dinner ko special banayein. 🌾🥢

​Recipe neeche di gayi hai, isse abhi Save 📌 kar lein taaki jab bhi kuch accha khane ka mann ho, toh recipe dhoodhni na pade! 👇

​🍲 Lauki Ke Kofte Recipe

​Ingredients (Samagri):

​Kofte ke liye:

​🥒 Lauki (Grated/Kaddukas ki hui): 1 medium size (Paani nichoda hua)

​🥣 Besan (Gram flour): 4-5 bade chammach

​🌶️ Hari mirch: 1 (Fine chopped)

​🧄 Adrak-Lahsun (Ginger-Garlic) paste: 1 chota chammach

​🌿 Ajwain (Carom seeds): ½ chota chammach

​🟡 Haldi (Turmeric) powder: ¼ chota chammach

​🔴 Lal mirch powder: ½ chota chammach

​🤎 Garam masala: ¼ chota chammach

​🌱 Fresh Hara Dhaniya (Coriander leaves)

​🧂 Namak (Salt): Swaadanusaar (Fry karne se theek pehle dalein)

​🛢️ Oil: Kofte fry karne ke liye

​Gravy ke liye:

​🧅 Pyaaz (Onion): 2 (Fine chopped ya paste)

​🍅 Tamatar (Tomato) puree: 3 tamatar ki

​🧄 Adrak-Lahsun paste: 1 bada chammach

​🥛 Dahi (Curd): 2 bade chammach (Beaten/Phenta hua)

​🌾 Jeera (Cumin seeds): 1 chota chammach

​💥 Hing (Asafoetida): Ek chutki

​🟡 Haldi powder: ½ chota chammach

​🌶️ Kashmiri Lal Mirch powder: 1 chota chammach (Ache rang ke liye)

​🤎 Dhaniya (Coriander) powder: 1.5 chota chammach

​🍲 Garam masala powder: ½ chota chammach

​🍃 Kasuri Methi: 1 chota chammach

​🥛 Fresh Cream ya Malai: 1 bada chammach

​🧂 Namak: Swaadanusaar

​🧈 Oil/Ghee: 2-3 bade chammach

Step-by-Step Method (Banane ki Vidhi):

​Step 1: Kofte Kaise Banayein

​Kaddukas ki hui lauki ko haathon se achi tarah daba kar uska saara paani nikal lein. 💦 (Pro-tip: Is paani ko phenke nahi, gravy me use karenge).
​Ab lauki me besan, hari mirch, adrak-lahsun paste, ajwain, saare masale aur hara dhaniya mila lein. 🥣
​Jab kadhai me tel garam ho jaye, tabhi is mixture me namak milayein (Pehle namak milane se lauki paani chodh degi). ⚠️
​Chote-chote balls banakar medium flame par Golden Brown hone tak fry kar lein aur nikal kar alag rakh edin. 🍘

​Step 2: Gravy ka Jaadu
​Ek kadhai me oil/ghee garam karein. Jeera aur hing ka tadka lagayein. 🔥
​Ab isme pyaaz ka paste/chopped pyaaz dalein aur light golden hone tak bhunein. Fir adrak-lahsun paste dalkar 1 minute bhunein. 🧅
​Tamatar ki puree aur sath me haldi, dhaniya powder, kashmiri lal mirch aur namak dalein. Masale ko tab tak bhunein jab tak oil alag na hone lage. 🍅✨
​Ab gas dheemi karein aur phenta hua dahi dalkar lagatar chalayein taaki dahi phate nahi🥛
​Isme lauki ka bacha hua paani aur thoda extra paani dalkar gravy ko ubalne dein. Dhak kar 5-7 minute pakayein. 🥘

​Step 3: Final Touch
​Gravy me garam masala, kasuri methi aur fresh malai/cream milayein. ✨
​Serve karne se just 2 minute pehle gravy me tayeer kofte dalein aur ek ubaal aane dein. (Kofte pehle se dalkar rakhne se wo bohot zyada gal sakte hain). 🧆
​Super soft lauki ke kofte tayaar hain! Hare dhaniye se garnish karein. 🎉🌱

​💡 Foodie India Pro-Tip:
​Kofton ko ekdum soft banane ke liye besan bohot zyada mat dalein. Besan sirf binding ke liye hai; agar besan zyada hoga toh kofte hard ho jayenge. ✨

​

​Recipe Curated By: Team Foodie India 🧑‍🍳
Page Admin:

*🥔🥔Jharkhand Special Aloo Chop Recipe.

Chai ka time ho aur samne garma-garam, kurkure Aloo Chop mil jayein, toh din ban jata hai! 😍✨
​Aaj hum lekar aaye hain Jharkhand ki galiyon ka sabse mashhoor aur pasandida street food — Jharkhand Special Aloo Chop. Bahar se ekdam crispy besan ki layer aur andar chatpata, lehsun-adrak aur moongfali ke crunch wala aloo ka masala. Ek baar khayenge, toh samosa bhool jayenge!
​Toh der kis baat ki? Aaj hi ise apne ghar par banaiye aur shaam ki chai ka maza doguna kijiye.

Ingredients:
​Aloo Masala Ke Liye:
​🥔 Uble Aloo (Boiled Potatoes): 4-5 (Mash kiye hue)
​🥜 Moongfali (Peanuts): 2 bade chammach (Bhuni aur kuchi hui)
​🧄 Adrak-Lehsun Paste: 1 bada chammach
​🌶️ Hari Mirch: 2-3 (Bareek kati hui)
​🧅 Pyaz: 1 chota (Bareek kata hua)
​🌿 Hara Dhaniya: Bareek kata hua
​🟡 Haldi Powder: ½ chota chammach
​🌶️ Lal Mirch Powder: ½ chota chammach
​🍛 Garam Masala Powder: ½ chota chammach
​🧂 Namak: Swaadanusaar
​🛢️ Teel (Oil): 1 bada chammach (Masala bhoonane ke liye)
​Besan Batter Ke Liye:
​🥣 Besan (Gram Flour): 1 cup
​🌾 Chawal ka Aatta (Rice Flour): 2 bade chammach (Crispiness ke liye)
​🟡 Haldi Powder: ¼ chota chammach
​🌶️ Lal Mirch Powder: ¼ chota chammach
​🧂 Namak: Swaadanusaar
​💧 Paani: Ghol banane ke liye
​🛢️ Teel (Oil): Deep fry karne ke liye

​Step-by-Step Method:
​Step 1: Aloo ka chatpata masala taiyar karein
​Ek pan me 1 bada chammach tel garam karein. Isme kati hui hari mirch aur adrak-lehsun ka paste daalkar 1 minute ke liye bhoonein.
​Ab bareek kata pyaz dalein aur halka gulabi (pink) hone tak bhoonein.
​Isme haldi, lal mirch powder, garam masala aur namak dalein. Masalon ko dheemi aanch par kuch seconds ke liye bhoonein.
​Ab mash kiye hue uble aloo aur bhuni hui moongfali daalkar achhe se mila lein.
​Aakhiri me upar se hara dhaniya dalein aur gas band kar dein. Masale ko thanda hone dein.
​Jab masala thanda ho jaye, toh iski chhoti-chhoti balls banakar unhe hatheli se thoda chpta (tikki shape) kar lein.
​Step 2: Besan ka ghol (Batter) banayein
​Ek bartan me besan, chawal ka aatta, haldi, lal mirch aur namak milayein.
​Thoda-thoda paani daalte hue ek gaadha aur smooth ghol taiyar karein (Ghol na jyada patla ho aur na jyada gaadha).
​Step 3: Aloo Chop fry karein
​Kadahi me tel achhe se garam karein.
​Aloo ki chpti tikki ko besan ke ghol me dip karein aur achhe se coat kar lein.
​Ise saavdhani se garam tel me dalein aur medium-high flame par dono taraf se sunehra (golden) aur kurkura hone tak deep fry karein.
​Garma-garam Jharkhandi Aloo Chop taiyar hain!
​💡 Serving Tip: Ise teekhi hari chatni, Mudi (Murmura) aur ek cup kadak chai ke saath parosein.

​📌 Don't Forget!
Is super tasty recipe ko abhi SAVE kar lein taaki agli baar jab shaam ko kuch chatpata khane ka mann ho, toh dhoodhna na pade. Aur haan, apne saare foodie dosto ke saath SHARE zaroor karein! ✈️

​✍️ Recipe & Caption Credit:
​

🍀 Rikwach (Arbi ke Patte ke Pakode) Recipe 🍀

​Rikwach Purvanchal aur Bihar ki ek aisi paramparik dish hai, jiske bina monsoon aur tyohar adhure hain. Arbi ke patton par besan aur masalon ka lep lagakar, unhe roll karke steam kiya jata hai, aur phir crispy fry karke parosa jata hai.

​Chaliye banate hain bilkul dadi-nani ke hatho wala asli swaad!

​🛒 Ingredients (Samagri)

​Main Ingredients:

​Arbi ke patte (Colocasia leaves): 10-12 (Medium size)

​Batter (Lep ke liye):

​Besan (Gram flour): 2 cups

​Chawal ka aata (Rice flour): 4 tbsp (Crispy karne ke liye)

​Spices & Paste (Masale):

​Adrak-Lehsan-Hari Mirch paste: 2 tbsp

​Amchoor powder (Dry mango powder): 1.5 tbsp (Sabse zaroori—isse gale mein khujli nahi hoti)

​Haldi powder: 1 tsp

​Lal mirch powder: 1.5 tsp

​Garam masala: 1 tsp

​Hing (Asafoetida): 1/4 tsp

​Namak (Salt): Swadanusar

​Frying ke liye:

​Sarso ka tel (Mustard oil): Shallow ya deep fry karne ke liye

​👩‍🍳 Step-by-Step Method (Banane ki Vidhi)

​Step 1: Patto ki Taiyari

​Arbi ke patto ko paani se achhe se dho kar saaf kapde se ponchh lein.

​Patto ke peeche jo moti aur kadak nasein (veins) hoti hain, unhe chaku ki madad se halka sa chheel kar nikal dein ya belan se thoda flat kar lein. Isse roll tight banta hai aur fat-ta nahi hai.

​Step 2: Besan ka Paste

​Ek bade bowl mein besan, chawal ka aata, saare masale, hing, amchoor powder, adrak-lehsan-mirch paste aur namak dalein.

​Thoda-thoda pani dalkar ek gaadha aur smooth paste taiyar karein. Paste patla nahi hona chahiye, nahi toh patto par tikega nahi aur baher behne lagega.

​Pro Tip: Amchoor powder danna bahut zaroori hai, isse arbi ke patton se gale mein hone wali khach-khach ya khujli bilkul nahi hoti.

​Step 3: Layering aur Rolling

​Ek sabse bada patta ulta karke (light green side up) flat surface par rakhein. Ispe besan ka paste achhe se failayein.

​Ab doosra patta iske upar ulta karke (opposite direction mein) rakhein aur phir se besan lagayein. Aise hi ek ke upar ek 4-5 pattki layering karein.

​Ab dono side se patton ko andar ki taraf thoda fold karein aur neeche se ek tight roll banana shuru karein. Roll ke aakhri hisse par thoda besan lagakar use achhe se chipka (lock) dein.

​Step 4: Steaming (Bhap mein pakana)

​Ek steamer ya bade bartan mein paani garm karein. Steamer ki plate ko thode se tel se grease kar lein taaki roll chipke nahi.

​Roll ko plate par rakhein aur dhakkar 15-20 minute ke liye medium-high flame par steam karein.

​Ek toothpick ya chaku dalkar check karein, agar wo saaf nikle toh gas band kar dein. Roll ko poora thanda hone dein (thanda hone par ye ek dum tight aur set ho jate hain).

​Step 5: Slicing aur Frying

​Jab roll bilkul thanda ho jaye, toh ise chaku se 1/2 inch ke gol-gol tukdon (wheels) mein kaat lein.

​Ek tawa ya kadhai mein sarso ka tel garm karein. Rikwach ko dono taraf se golden-brown aur crispy hone tak shallow fry ya deep fry kar lein.

​Serving Suggestion: Garma-garam Rikwach ko dhaniye-pudine ki teekhi chatni aur ek cup kadak chai ke sath parosein!



​💳 Post Credits

​Recipe & Ex*****on:

​Concept & Content: Foodie India Team

​Shot & Edited by:

🥘 Shahi Besan ki Sabji: Simple, Spicy & Soulful! ✨

​Jab ghar mein koi sabji na ho, tab Besan se bani yeh lajawab dish banti hai sabki favorite! Bilkul dhabe jaisa swaad aur ghar jaisa pyar. Aaj hi try karein yeh super easy recipe. 👇

​🛒 Ingredients:

​For Besan Base: 1 cup Besan, haldi, thodi lal mirch, namak, aur 2 chammach dahi (softness ke liye).

​For Gravy: 2 bade pyaaz (paste), 2 tamatar (puree), adrak-lahsun paste.

​Khade Masale: Jeera, hing, tez patta, aur ek badi elaichi.

​Powder Masale: Dhaniya powder, garam masala, kasuri methi.

​Cooking: Mustard oil (Sarso ka tel) best swaad ke liye.

​👩‍🍳 Step-by-Step Method:

​Dough Preparation: Besan mein namak, masale aur dahi dalkar ek sakht (tight) dough taiyaar karein. Iski lambi rolls banakar ubalte hue pani mein 10-12 minute pakaein.

​Cutting: Jab rolls upar tairne lagein, unhe nikaal kar thanda karein aur chote pieces mein kaat lein. (Pani ko phenke nahi, gravy mein kaam aayega!)

​Tadka: Kadhai mein tel garam karein, jeera-hing dalein aur pyaaz ka paste golden hone tak bhunein.

​Masala Cooking: Adrak-lahsun paste aur tamatar puree dalkar tab tak pakaein jab tak tel alag na ho jaye. Sabhi powder masale milayein.

​Simmer: Ab besan ke pieces aur bacha hua pani dalein. 5-7 minute tak dheemi aanch par pakaein taaki masale besan ke andar tak chale jayein.

​Finishing Touch: Kasuri methi aur hara dhaniya dalkar garnish karein.

​💡 Pro Tip:

​Besan ke pieces ko gravy mein dalne se pehle halka sa fry kar lene se unka texture aur bhi behtareen ho jata hai!

​

​💳 Credits:

​Recipe & Concept:

​Shot & Edited by: Team Foodie India

🥘 Karela Bharta: Traditional Indian Flavor

​"Karela ya Karuna? 🤔 Hum toh kahenge 'Swad ka Khazana'! 🌿✨

​Bachpan mein jis sabzi se hum door bhagte the, aaj wahi dadi-nani ke hath wala Karela Bharta hamara favorite ban gaya hai. Perfect balance of spices and that slight tangy kick of Amchoor! 🤤

​Ise garma-garam paranthon ya dal-chawal ke saath enjoy karein. Kya aapne kabhi is tarah se try kiya hai? Humein comments mein batayein! 👇"

​🛒 Ingredients (Saamagri)

​🥒 Karela (Bitter Gourd): 250g (Medium size)

​🧅 Pyaj (Onion): 2 bade (finely chopped)

​🧄 Adrak-Lahsun Paste: 1 bada chammach

​🍅 Amchoor Powder (Dry Mango Powder): 1 chammach (kadvapan kam karne ke liye)

​🌶️ Lal Mirch Powder: 1 chammach

​💛 Haldi Powder: ½ chammach

​🌿 Dhaniya Powder: 2 chammach

​🧂 Namak (Salt): Swad anusar

​🍯 Saunf (Fennel Seeds): 1 chammach (crushed)

​🛢️ Sarson ka Tel (Mustard Oil): Cooking ke liye

​👩‍🍳 Step-by-Step Recipe

​Preparation: Karelo ko dho kar halka chheel lein. Beech mein ek lamba cut lagayein aur saare beej (seeds) nikal dein.

​Bitterness Removal: Karelo par thoda namak lagakar 20-30 minute ke liye rakh dein. Isse unka kadva pani nikal jayega. Phir inhe dho kar sukhayein.

​The Stuffing: Ek pan mein thoda tel garam karein. Usme saunf, pyaj, aur adrak-lahsun paste dalkar sunehra hone tak bhunein.

​Masala Mix: Ab isme haldi, dhaniya powder, lal mirch, amchoor aur namak milayein. Masale ko 2 minute bhunein aur thanda hone dein.

​Stuffing the Karela: Taiyar masale ko karelo ke beech mein achhe se bhar dein. Aap chahein toh inhe dhage (thread) se bandh sakte hain taaki masala bahar na nikle.

​Frying: Ek kadhai mein sarson ka tel garam karein. Karelo ko dhimi aanch (low flame) par dhak kar pakayein. Bich-bich mein palat-te rahein jab tak wo har taraf se golden brown aur soft na ho jayein.



Credits: 👨‍🍳 Recipe curated by Foodie India Kitchen | 📸 Visuals by Team Foodie India

🍲 Rajasthani Kadhi Recipe: The Taste of Marwad

Desi swad jo seedha dil tak pahunche! ❤️✨

​Aaj Foodie India ki rasoi mein bani hai asli Rajasthani Kadhi. Bina pakode wali yeh kadhi apne khas masalon aur desi ghee ke tadke ke liye mashhoor hai. 🍲🔥 Jab garma-garam chawal ya bajre ke sogre ke saath ise parosa jaata hai, toh swad jannat jaisa lagta hai! 🤤

​🛒 Samagri (Ingredients)

​Base ke liye:

​1 cup Dahi (Khatta ho toh behtar) 🥛

​1/4 cup Besan (Gram Flour) 🥣

​1/2 tsp Haldi (Turmeric) 💛

​1 tsp Lal Mirch powder 🌶️

​Namak swadanusar 🧂

​Tadke ke liye:

​2 tbsp Desi Ghee 🍯

​1/2 tsp Rai (Mustard Seeds) ⚫

​1/2 tsp Jeera (Cumin) 🌿

​1/4 tsp Methi Dana (Fenugreek seeds) 🟤

​Ek chutki Hing (Asafoetida) 💨

​2-3 Sukhi Lal Mirch 🌶️

​8-10 Kadi Patta (Curry Leaves) 🍃

​Masala & Garnishing:

​1 tsp Adrak-Hari Mirch ka paste 🧄

​Taaza Hara Dhaniya (Coriander) 🌿

​👨‍🍳 Banane ki Vidhi (Instructions)

​Ghol Taiyaar Karein: Ek bowl mein dahi aur besan ko achhe se phent (whisk) lein taaki lumps na rahein. Ab ismein haldi, mirch aur 3-4 cup paani milakar ek patla batter bana lein. 🥣🌀

​Ubaal Aane Dein: Ek kadhai mein is ghol ko dalein aur lagatar chalate rahein jab tak pehla ubaal na aa jaye. (Yeh step dahi ko phatne se bachata hai!) 🍲🔥

​Simmer: Ubaal aane ke baad aanch dheemi kar dein aur 15-20 minute tak pakne dein. Kadhi jitni kade-gi, swad utna hi nikhrega. ✨

​Special Tadka: Ek chote pan mein ghee garam karein. Rai, jeera, methi dana, hing aur sukhi lal mirch dalein. Jab masale chatakne lagein, toh adrak-mirch ka paste aur kadi patta dalkar turant kadhi mein tadka laga dein. 💥🍯

​Finish & Serve: Hara dhaniya dalkar ise garnish karein. Garam-garam Bajre ki Roti ya Steam Rice ke saath enjoy karein! 🍛😋

​ 🇮🇳
​💳 Credits
​Recipe & Post by: 📸

🌯 Perfect Phuli-Phuli Namkeen Puri Recipe

​Namkeen puri sirf ek dish nahi, ek emotion hai—chahe wo subah ka nashta ho ya safar ka saathi. Is recipe se aapki puriyan har baar gubbare ki tarah fulengi!

Ingredients (Saamagri):

​🌾 Gehu ka Aata: 2 Cup

​✨ Suji (Rava): 2 Bada chammach (Extra crispiness ke liye)

​🌿 Ajwain: ½ Chammach (Hath se masal kar)

​🍃 Kasuri Methi: 1 Chammach (Khushbu ke liye)

​🧂 Namak: Swadanusar

​🌻 Tel (Moyan): 2 Chammach

​💧 Pani: Gunguna (Aata goondhne ke liye)

​🔥 Tel: Talne ke liye (Deep fry)

Banane ki Vidhi (Step-by-Step):

​Dough Preparation: Ek bade bartan mein aata, suji, ajwain, namak aur moyan (2 chammach tel) milayein. Acche se mix karein jab tak aata mutthi mein na bandhne lage.

​Kada Aata Goondhein: Gungune pani ka istemal karte hue ek sakht (tight) aata goondh lein. Yaad rakhein, puri ka aata naram nahi hona chahiye.

​Resting Time: Aate par halka tel lagakar 15-20 minute ke liye dhak kar chhod dein. Isse suji phool jayegi aur puriyan fati-fati nahi banengi.

​Rolling (Belna): Choti-choti loi (balls) banayein aur bina khushki (sookha aata) lagaye, halka tel lagakar bel lein. Puriyan na zyada patli ho, na zyada moti.

​Frying (Talna): Kadahi mein tel ko dhuan nikalne tak garam karein, phir aanch ko medium kar dein. Puri daltay hi jhare se halka dabayein—aur dekhiye kaise wo gubbare ki tarah phoolti hai!

​Serving: Inhe garma-garam adrak wali chai ya masaledar aloo ki sabzi ke sath serve karein.

Humne share ki hai apni secret recipe taaki aapki puriyan bhi bane ekdum perfect aur phuli-phuli.

​

​Credits:

​✨ Recipe & Presentation: Foodie India Team

🍳 Recipe: Creamy Garlic Mushroom Toast

​"Subah ki shuruat karein is Protein-Packed delight ke saath! 🍄✨

​Presenting our Creamy Garlic Mushroom Toast—ek aisi recipe jo banane mein hai behad asaan aur swaad mein bilkul cafe-style. Agar aap wahi purana nashta kar ke bore ho gaye hain, toh yeh recipe aapke liye hai!

​
Ingredients:

​Mushrooms: 200g (Sliced)

​Garlic: 4-5 cloves (Finely chopped)

​Butter: 1 tbsp

​Fresh Cream/Malai: 2 tbsp

​Bread: 2-3 Slices (Brown or Whole Wheat preferred)

​Seasoning: Oregano, Chili flakes, Salt, aur Kali mirch (Black pepper).

​Garnish: Hara dhaniya (Coriander).

​Step-by-Step Instructions:

​Prep the Mushrooms: Mushrooms ko halke gile kapde se saaf karein aur unhe slices mein kaat lein.

​Sauté Garlic: Ek pan mein butter garam karein aur chopped garlic ko halka golden hone tak bhunein.

​Cook Mushrooms: Pan mein mushrooms daalein. Shuruat mein mushrooms paani chhodenge, unhe tab tak pakayein jab tak paani sookh na jaye aur mushrooms brown na ho jayein.

​Add Cream & Spices: Flame ko dhima karein aur fresh cream, namak, kali mirch, oregano aur chili flakes mix karein. Jab cream mushrooms ko achhe se coat kar le, tab gas band kar dein.

​Toast the Bread: Bread slices ko butter ke saath crispy hone tak tost karein.

​Plating: Tost kiye hue bread par creamy mushrooms ki ek moti layer rakhein aur upar se hara dhaniya garnish karein.

Healthy, filling aur super delicious. Isse aaj hi try karein aur batayein kaisa laga! 😋"

​

Content & Recipe by:

🌯 Paneer Lifafa Paratha – Street Style Excellence

​Paneer Lifafa Paratha ek behad swadisht aur unique dish hai jise "Lifafa" (Envelope) ki shape mein fold kiya jata hai. Iska crispy bahari hissa aur andar ki chatpati paneer stuffing ise har kisi ka favourite banati hai.

​🛒 Ingredients (Samagri):

​Dough ke liye:

​🌾 Gehun ka aata / Maida: 2 cup

​🧂 Namak: Swadanusar

​💧 Paani: Goondhne ke liye

​🌻 Tel / Ghee: 1 bada chammach

​Stuffing ke liye:

​🧀 Paneer (Grated/Crumbled): 250g

​🧅 Pyaz (Barik kata hua): 1 madhyam

​🫑 Shimla Mirch (Barik kati hui): 1 choti

​🌶️ Hari Mirch: 2-3 (Barik kati hui)

​🌿 Hara Dhaniya: Thoda sa

​🧂 Namak: Swadanusar

​♨️ Lal Mirch Powder: 1 chammach

​🍋 Amchur Powder ya Chaat Masala: 1 chammach

​🥓 Garamm Masala: 1/2 chammach

​👩‍🍳 Step-by-Step Recipe:

​Step 1: Dough Taiyar Karein

Ek bade bartan mein aata, namak aur tel milayein. Thoda-thoda paani dalkar ek soft dough goondh lein. Isse 15-20 minute ke liye dhak kar rest karne dein.

​Step 2: Stuffing Banayein

Ek bowl mein kaddokas (grate) kiya hua paneer lein. Usme pyaz, shimla mirch, hari mirch, dhaniya aur saare sukhe masale milayein. Sabhi cheezon ko acche se mix kar lein.

​Step 3: Paratha Belein

Aate ki ek loi (ball) lein aur usse patla aur bada bel lein (Roti se thoda bada).

​Step 4: Lifafa Shape Dein

Roti ke beech mein 2 chammach stuffing rakhein aur usse square shape mein phailayein. Ab roti ke charon konon ko beech mein lakar ek "Envelope" (Lifafa) ki tarah fold karein. Kinaron ko halka dabayein taki stuffing bahar na aaye.

​Step 5: Roast Karein

Garam tave par halka tel ya ghee lagayein. Lifafa paratha ko dhimi aanch par dono taraf se golden brown aur crispy hone tak sekein.

Agar recipe pasand aayi toh Save karein aur apne foodie doston ke saath Share karein! 👇

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​✨ Credit: Foodie India Original Recipe 🇮🇳

Jhatpat aur Healthy Suji Appam Recipe! 😋🥘

​Kya aap bhi subah ke nashte mein wahi purana poha aur upma kha kar bor ho gaye hain? Toh chaliye aaj banate hain Foodie India ki kitchen mein ek dum soft aur jaalidaar 'Suji Appam'! Ye na sirf banane mein aasaan hai, balki healthy bhi hai.

​🛒 Ingredients (Samagri):

​🥣 Suji (Rava): 1 Cup

​🥛 Dahi (Curd): ½ Cup

​💧 Paani: ½ Cup (ya zaroorat anusar)

​🧂 Namak: Swaad anusar

​🥄 Cheeni: ½ Chammach (behtar rang ke liye)

​✨ Eno ya Baking Soda: ½ Chammach

​🥕 Sabziyan (Optional): Baareek kati Gajar, Shimla Mirch aur Pyaaz

​🌶️ Hari Mirch: 2 baareek kati hui

​🌿 Curry Patta aur Rai: Tadke ke liye

​👩‍🍳 Step-by-Step Method (Banane ki Vidhi):

​Batter Taiyar Karein: Ek mixer jar mein Suji, Dahi, Paani, Namak aur Cheeni daalkar ek smooth paste bana lein. Batter ki consistency idli batter jaisi honi chahiye.

​Rest Deon: Is mishran ko ek bowl mein nikaalein aur 10-15 minute ke liye dhak kar rakh dein taaki suji phool jaye.

​Tadka aur Sabziyan: Agar aapko vegetables pasand hain, toh thode se tel mein rai, curry patta aur baareek kati sabziyan halki sautè karke batter mein mila dein.

​Eno Mix Karein: Appam banane se thik pehle batter mein Eno ya Baking Soda daalkar halke haath se milayein.

​Appam Pakayein: Ek non-stick tawa ya appam pan garam karein. Batter ko beech mein daalein (ise phailane ki zaroorat nahi hai, ye apne aap shape le lega).

​Sikne Dein: Madhyam aanch (medium flame) par tab tak pakayein jab tak upar ki satah (surface) sookh na jaye aur chote-chote chhed (bubbles) na dikhne lagein. Ise sirf ek taraf se hi pakaya jata hai.

​Serve Karein: Aapka garam-garam soft Suji Appam taiyar hai! Ise nariyal ki chutney ya sambar ke saath serve karein.

​"Aisi hi aur asaan aur swadisht recipes ke liye Foodie India ko follow karna na bhoolein! ✅🔔"



​💳 Credit:

​Recipe by: Foodie India Kitchen 👨‍🍳

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Traditional Steamed Fara – Healthy & Tasty! 🥟✨

Kya aapne kabhi Desi Dumplings try kiye hain? 😍

Pesh hai Uttar Pradesh ka famous aur healthy nashta—Steamed Fara! Chawal ke aate aur dal ki goodness se bhara yeh nashta na sirf protein-rich hai balki zero-oil (agar aap chahein) option bhi hai. Shaam ki chai ho ya subah ka breakfast, yeh har waqt ke liye perfect hai. ☕️

Ingredients (Samagri):

​Daal ki stuffing ke liye:

​🫘 1 Cup Chana Dal (4-5 ghante bhigoyi hui)

​🫘 ½ Cup Urad Dal (optional, achhe texture ke liye)

​🌶️ 3-4 Hari Mirch

​🧄 5-6 Lehsun ki kaliyan

​🫚 1 inch Adrak ka tukda

​🌿 Hara Dhaniya (bareek kata hua)

​🧂 Swadanusaar Namak

​🟡 ½ Chammach Haldi

​🌀 Ek chutki Hing

​Outer layer ke liye:

​🍚 2 Cup Chawal ka Aata

​💧 Garam Paani (aata goondhne ke liye)

​🧂 Ek chutki Namak

​Step-by-Step Recipe:

​Step 1: Daal taiyar karein

Bhigoyi hui dal ka paani nikaal kar use mixer mein daalein. Saath mein hari mirch, adrak aur lehsun daal kar ek dardara (coarse) paste bana lein. Dhyan rahe paani bahut kam use karein.

​Step 2: Masale milayein

Daal ke paste ko ek bowl mein nikaalein. Ismein namak, haldi, hing aur dher saara hara dhaniya mila kar side mein rakh dein.

​Step 3: Chawal ka aata goondhein

Ek bade bartan mein chawal ka aata aur namak lein. Thoda-thoda garam paani daalte huye soft dough (aata) taiyar karein. Garam paani se aata naram banta hai aur toot-ta nahi.

​Step 4: Fara shape karein

Aate ki chhoti-chhoti loi (balls) banayein aur unhe hatheli se ya bel kar chhoti puri jaisa shape dein. Ab beech mein 1 chammach daal ka mix rakhein aur use fold kar dein (bilkul gujiya ki tarah, lekin kinare band na karein).

​Step 5: Steam karein

Steamer ya kisi chalni (sieve) ko tel se grease karein. Fara ko usmein rakhein aur dhak kar 15-20 minutes tak medium aanch par steam karein. Jab dal sakht ho jaye, samajhiye fara taiyar hai!

​Step 6: Serve ya Fry (Optional)

Aap ise garma-garam hari chatni ke saath aise hi kha sakte hain. Agar thoda chatpata chahiye, toh ise beech se kaat kar rai, kadi patta aur thodi lal mirch ke saath tadka laga lein.

Recipe ko save karein aur weekend par zaroor try karein! 👇



​Credits:

​Content & Recipe by: Foodie India 📸

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