Tasty and nutrious mixed daal(Pulses) Recipe

        Mix lentils: Arhar i.e., toor dal, is often eaten with rice. Other pulses such as moong dal, urad dal, and gram dal are also delicious when cooked.

        If it is mixed with all the pours to make a combined lentil, that is, the mixture of lentils, it is also extraordinary. After being tasty, it is also very nutritious. Here is a recipe of mixed lentils.

       mishrit daal: arahar yaani tor daal ko aksar chaaval ke saath khaaya jaata hai. pakane par any daalen jaise moong daal, udad daal, aur chana daal bhee svaadisht hotee hain.      

        yadi yah sabhee masaalon ke saath mishrit daal banaane ke lie milaaya jaata hai, yaanee daal ka mishran, to yah bhee asaadhaaran hai. svaadisht hone ke baad, yah bahut paushtik bhee hai. yahaan mishrit daal ka ek nuskha hai.

 

Tasty and Nutritious Mixed Daal (Pulses) Recipe.

Ingredients:

• Properly Washed Moong Dal     - 1 cup.
• Properly Washed Urad dal         - 1 cup.
• Chana Dal                                 - 1 cup.
• Toor (Arhar) dal                        - 1 cup
• Red Chili Powder                      - 1 TABLESPOON.
• Ginger (adarak) crushed            - 1 TABLESPOON.
• Cumin (Jeera) Powder               - 2 teaspoons.
• Dry Chili (Suki Mirchh)              -3 Pcs.
• Asafoetida                                 - a pinch.
• Cloves (Launga)                         - 4 pcs.
• Cardamom (Ilayachi)                  - 4 pcs.
• Cinnamon (Dal Chini)                 - 1 small pc.
• Bay leaf (Tej Patta)                     - 2 pcs.
• Tomatoes                                    - 5 pcs.
• Green chili chopped                    - 4 to5 pcs.
• Oil or ghee                                  - As per need.
• Salt                                             - as per taste.
• Green coriander (Hara Dhaniya)  - 1 TABLESPOON.
• Lemon juice                                - 1 TABLESPOON.

Method:

1. Wash all the pours with water 2-3 times and soak them in a vessel for a while.
2. Put all the lentils with water and turmeric, salt in the pressure cooker and let it cook on medium heat for 10 to 12 minutes.
3. If the lentils are too thick then add some warm water and mash them well with a tablespoon.
4.  Heat oil in a pan, add cumin powder, a little asafetida, dry red chilies, bay leaves, cloves, lentils, cardamom, ginger, green chili pieces, tomatoes and fry them well.
5.  Once tomatoes are boiled, add red chili powder and cook for 1-2 minutes.
6. Then add boiled dal mixture to it and mix it evenly and cook till it comes to a boil.
7. Remove from the stove and add the juice of lime and green coriander.
8. Mix dal is ready.
9.  It can be eaten with cumin rice or casserole.
10. 6-8 is suitable for a person if you want more pulses of pigeon pea and other pulses a little less. The taste is based on the right mixture.

  

Hinglish:

1. sabhee daalo ko do-teen baar paanee se dhokar ek baratan mein kuchh der tak bhigo kar rakhe. 
2. sabhee daal paanee aur haldee, namak ke saath preshar kukar mein daale aur maadhyam aanch par 10 se 12 minat tak pakane de. 
3. agar daal jyaada gaadhee ho to thoda garam paanee mila le aur ek bade chamach se achchhee tarah masal de. 
4. kadhaee mein tel garam kar ke jeera paudar, thodee see heeng, sukhee laal mirch, tej patta, laung, daal cheenee, ilaayachee, adarak, haree mirch ke tukade, tamaatar daal kar achchhee tarah bhune. 
5. tamaatar baraabar ubal jaane par laal mirch paudar daal deaur 1-2 minat aur pakaaye. 
6. phir is mein ubalee huee daal ka mishran daal kar baraabar hila ke milaaye aur ubaal aane tak pakaaye.
7. choolhe se utaar kar limbu ka ras aur hara dhaniya daal de. 
8. miks daal taiyaar hai. 
9. ise jeera chaaval ya pulaav ke saath kha sakate hai. 
10. 6-7 vyakti ke lie upayukt hai. 
11. chaahe to arahar kee daal jyaada aur anya daal thodee kam le sakate hai. 
12. svaad ka aadhaar sahee mishran par hai.

Onion Potato Sabji, Aloo Pyaz ki Sabzi for Gujarati Thali

Onion Potato Sabji for Gujarati Thali

     At least two green vegetables are added in Gujarati thali but the Onion-Potato Sabji stands as a permanent member of the combination of the Gujarati thali.

     Gujarati thali mein kam se kam do haree sabjiyaan jaroor hoti hain, lekin pyaaj-aaloo ki sabaji Gujarati thali ki ek kayami vanagi hai.

Ingredients:

• Potato - 500 gram.
• Onion - 200 to 300 gram.
• Mustard Seeds - One tbsp.
• Cumin Seeds - One tbsp.
• Red Chili Powder - One tbsp.
• Turmeric Powder - One tbsp.
• Coriander Powder - One tbsp
• Oil.
• Salt as per taste.

Method:

1. Take 300 to 500 grams of potatoes, peel them and cut them into small pieces and wash them thoroughly with water.
2. Take 200 to 300 grams of onions, peel them and cut them into small pieces and wash them thoroughly with water.
3. Heat the oil.
4. temper the mustard seeds,and cumin seeds.
5. Mix the grated potato and onions, mix well.
6. Add red chili powder, turmeric, coriander powder, salt as per taste and mix well.
7. Allow it to cook for three to four minutes, sttiring contineously.
8. Pour a glass of water, boil the vegetable for six to eight minutes, with the lid closed.
9. Then open the lid, add a pinch of garam masala, and stir to cook some more time.

The veg potato-onion is ready.

Plain Rice for Tradition Gujarati Thali. Very Tasty, Delicious with Dal and Khati mithi Kari.

         Rice is the main item of Gujarati Thali among the combination of all dishes. Of course, Rice and Lentil, which means Tuver Dal, make a pair and often called Dal-Chaval in Hindi and, in Gujarati, Dal-Bhat.

         Basmati mostly used for Biryani or Pulao. From other varieties of Rice generally used for Gujarati Thali, though some prefer to use Basmati for plain Rice, no problem!

          In Gujarat, popular Rice variety used for daily Rice the cuisine is the Chaapi kolam, Surati Kolam, Kumud, Masoory, and many others.

Recipe of Plain Rice for Tradition Gujarati Thali

 

Ingredients:

• Rice as per need.
• Salt as per taste.

Method:

The method is so simple.

1. Wash the Rice two-Three times.
2. Let Rice put in a bowl of water for half to one hour then remove the water.
3. Put Rice in the pressure cooker and add sufficient water according to the quantity of Rice.
4. Add salt as per taste. Some Gujarati family doesn't.
5. Add Cream (Pure Ghee), which makes Rice smooth.
6. Optionally can add a few drops of Lemon juice to make Rice more white.
7. Two or three whistles are enough. 
8. Rice is ready.

Delicious Gujarati Curry Recipe for Typical Gujarati Thali. Svadisht Gujarati Kadhi banana Ki rit.

     Beside of the Toor (Tuver) Daal, Curry urf Kadhi is another important item in the typical Gujarati Thali. This Kadhi is so tasty (Sour and Sweet) that many participants drink it directly from the bowl.

     Tuvar dal ke alava Khatti-Mitthi Kadhi bhi Gujarati Thali ki ek jaroori vanagi hai. Yah itani svadidht hoti hai ki kitane mehman to sidhe baaul se hi pine lagate hai.

 vegetarian soup:

 

Khatti Mitthi Gujarati Kadhi for Gujarati Thali

Ingredient for Delicious Gujarati Curry:

Note: - This quantity is for 10 to 12 persons. Yah samagri 10 se 12 logo ke liye hai.

•          Butter Milk (Chhaas yaani Takr):  11/2 liter.
• ·        Chickpea flour(Besan, Chana ka Ata): 50 grams.
• ·        Ghee (Cream of Milk): 2 TABLESPOON.
• ·        Cumin Seed (Jira): 1 teaspoon.
• ·        Dry Red Chilli: 2 no.
• ·        Bay Leaf (Tejpatta): 2 no.
• ·        Hing: ½ teaspoon.
• ·        Curry Leaves: 1 TABLESPOON.
• ·        Clove (Laung): 5 no.
• ·        Black Pepper (Kali Mirch): 5 no.
• ·        Cinnamon Stick (Dalachini): 2 no.
• ·        Methi Dana (Fenugreek): 1 TABLESPOON.
• ·        Ginger paste (Aadu Ki Paste, lei): 1 teaspoon.
• ·        Garlic Paste (Lahasun Ki paste, lei): 1 teaspoon.
• ·        Green Chilli (Hari Mirch): 1 teaspoon.
• ·        Salt: 1 TABLESPOON.
• ·        Jaggery (Gur): 1 TABLESPOON.
• ·        Water: 1 cup.
• ·        Fresh Coriander and/or Green Garlic Leaves (Tazi Dhaniya and/or Lahasun Patta): 2 TABLESPOON.

Tadaka and Cooking Method:

1. Take a buttermilk or Curd, and mix Besan in and stir well.
2. Heat the Oil in a pan.
3. Add Jira, Tejpatta, 2 dry  red chili, slight Hing Powder,  Methi Seeds, Clove, Black Pepper, Bay Leaf, Curry Leaves,  and fry on low flame till 2-3 second.
4. Add Paste of Ginger and Garlic, Green Chili pieces.
5. Fry for a 2-3 seconds then add Besan, mixed with buttermilk or curd.
6. Add some water, and boil on low flame.
7. Add Jaggery as per choice.
8. Boiled well then add Green Coriander and/or Garlic Leaves.
9. Your curry for Gujarati thali is ready.

Gujarati Tuver or Toor Daal, Pulses, a part of Gujarati Thali.

A typical Gujarati thali means the plate isn't possible without a Gujarati style Tuver Daal which also known as Lachaka daal, says the type of soup. Here the recipe is given below for you.

Gujarati style Tuver dal (pulse) Recipe

INGREDIENTS:

• Toor dal 1/2 cup.

• Salt as per taste.

• Turmeric powder 1/2 teaspoon. 

• Red Chill powder one teaspoon. 

• Tomato one cut to small pieces.

• Green Chill one cut to small pieces.

• Ginger one small piece crushed.

• Curryleaves 8 to 10.

• Jaggery(Gudha) One TABLESPOON 

• Kokum 3 pcs.

• Dhania powder one teaspoon. 

• Garam masala powder 1/4 teaspoon.

• Peanuts(Moongaphalee). 

 

For Tadka(Vaghar):

• Oil 2 TABLESPOON.

• mustard(Sarason) seed one teaspoon. 

• Jeera one teaspoon. 

• Red dry Chili two-piece.

• Fenugreek (Methee) seeds 1/2 teaspoon. 

• Asafoetida(Hing) 1/4 teaspoon.

• Bay leaf(Tej patta) one leaf.

• Clove(Launge) one.

• Cinnamon(Daalacheenee)one stick.

• Coriander(Dhaniya).

Method:

1. Wash the Toor(Tuver) daal with water and boiled for three whistles.

2. Crush well with a blender.

3. Add water as per need and other ingredients - Turmeric powder, Red Chili powder, Ginger, CurryLeaves, Green chili, Kokum, Tomato, and peanuts.

4. Stir well and boil for a couple of a minute or three and later add Jaggery, Dhaniya powder, Garam Masala as the measurement given in the list.

5. Boil again for another 5 minutes. (Total time is now 8 minute).

6. Toor(Tuver )Daal is ready for Tadka.

7. Heat the oil and add jeera, methee, red dry chili two-piece, a small quantity of Asafoetida, Tamal Patra, clove, and Cinnamon stick. (optional, some Red Chili powder if want spicier). Pour hot spicy oil in the liquid of the daal and stir well.

8. Boil more for two minutes with the lead closed, and spread coriander leaves, and take off from the stove and close the lead again for five minutes to add the aroma of the coriander leaves.

Serve in a bowl to eat with a Rice.

सामग्री:

   

     तुवर दाल 1/2 कप।
    स्वादानुसार नमक।
    हल्दी पाउडर १/२ चम्मच।
    लाल मिर्च पाउडर एक चम्मच।
    टमाटर को छोटे टुकड़ों में काट लें।
    हरी मिर्च को छोटे टुकड़ों में काटें।
    अदरक का एक छोटा टुकड़ा कुचल दिया।
    करी ry से १० तक।
    गुड़ (गुढ़ा) एक चम्मच
    कोकम 3 पीसी।
    धनिया पाउडर एक चम्मच।
    गरम मसाला पाउडर 1/4 चम्मच।
    मूंगफली (Moongaphalee)।


तड़का (वागड़) के लिए:

    तेल 2 चम्मच।
    सरसों (सरसों) एक चम्मच बीज।
    जीरा एक चम्मच।
    लाल सूखी मिर्च दो टुकड़े।
    मेथी (मेथी) के बीज 1/2 चम्मच।
    हींग (हिंग) 1/4 चम्मच।
    बे पत्ती (तेज पत्ता) एक पत्ता।
    लौंग (Launge) एक।
    दालचीनी (डलाचेनी) एक छड़ी।
    धनिया (Dhaniya)।


तरीका:

    Toor (Tuver) दाल को पानी से धोएं और तीन सीटी आने तक उबालें।
    एक ब्लेंडर के साथ अच्छी तरह से क्रश करें।
    आवश्यकतानुसार पानी और अन्य सामग्री - हल्दी पाउडर, लाल मिर्च पाउडर, अदरक, करी पत्तियां, हरी मिर्च, कोकम, टमाटर और मूंगफली डालें।
    अच्छी तरह से हिलाओ और एक या तीन मिनट के लिए उबाल लें और बाद में सूची में दिए गए माप के रूप में गुड़, धनिया पाउडर, गरम मसाला मिलाएं।
    एक और 5 मिनट के लिए फिर से उबाल लें। (कुल समय अब ​​8 मिनट है)।
    तड़का के लिए तोर (तुवर) दाल तैयार है।
    तेल गरम करें और उसमें ज़ीरा, मेथी, लाल सूखी मिर्च दो-टुकड़ा, थोड़ी मात्रा में हींग, तमाल पत्र, लौंग और दालचीनी की स्टिक डालें। (वैकल्पिक, कुछ लाल मिर्च पाउडर यदि स्पाइसीयर चाहते हैं)। दाल के तरल में गर्म मसालेदार तेल डालें और अच्छी तरह से हिलाएं।
    सीसा बंद होने के साथ दो मिनट के लिए और उबालें, और धनिया पत्ती फैलाएं, और स्टोव से उतार लें और पांच मिनट के लिए फिर से सीसा बंद करके धनिया की पत्तियों की सुगंध जोड़ें।

 तुवर दाल चावल के साथ परोसने के लिए तैयार है।

MG

Easy Recipe For Mango Pickles||

Mango-Pickle_Recipe.(image is symbolic)

< h3>    Mango pickle is the most popular among the various pickles in India, and abroad. Mango-Pickle is a marvelous addition to typical lunch and dinner dishes. It makes the cuisine tastier. An easy, quick, and simple recipe of Mango-Pickle is published here.

Ingredients for Mango Pickle:

• Ready made Pickle spice. 

  

  raw mango for pickle.

• Green Mangoes - 500 gm.
•  Salt 1.5 tbs - or as needed.
• Chopped Garlic Cloves - 100 gm.
• Edible Oil (Sesame or Peanut - Whatever liked).

Method of Mango Pickle:

1. Choose the best quality raw mango for pickles - the most preferred type is the Rajapuri.
2. Wash them several times with water before chopping them into medium size pieces after removing the kernel.
3.  Mix ready made pickle spice, chopped garlic pieces, and salt with the mango pieces in a bowl, and put aside for an hour or two to set.
4. Keep the pickle mix submerged in the oil for preservation.
5. For that, take a sufficient amount of oil, and warm it up in a wok on low flame, and cool down.
6. Fill the mix in an airtight glass or porcelain jar.
7. Pour the oil slowly till all mix gets submerge well, then closed the lid tightly.
8. Let it get fermented for 2-3 days or more - I would like to suggest for a week - before use.

Take care to use a clean spoon only to take the pickle out to prevent spoiling.

बिना सोडा का नया ट्रिक के साथ बनाइए मुलायम मखनिया गाँठिया • Makhaniya Ga...

बिना सोडा का नया ट्रिक के साथ बनाइए मुलायम मखनिया गाँठिया

kuchh logo ko soda use kiya hua farsan achchha nahi lagata.  

unake liye yah bina soda wali recipe.

Haandavo, Gujarati All Mix Pulses Recipe.

Haandvo is the typical and delicious Gujarati Items liked by 

all age groups with equal enthusiasm.

Haandvo सभी आयु समूहों द्वारा समान उत्साह के साथ 

पसंद किए जाने वाले विशिष्ट और स्वादिष्ट गुजराती आइटम हैं।