Restro Recipe

Til Khoya Laddu or Til Mawa Laddu is a healthy, delicious and traditional recipe of Indian delight which is prepared during winter season, lohri and Makar Sankranti. This is a perfect blend of healthy sesame seeds and khoya. Sesame seeds recipes like til ke laddu, gajak are used generally in winter season because it works great in winter season and have nutritious property. Sesame seeds have high iron, cacium and vitamins content and also keeps you warm in winters. To make this recipe dry roast the Til and khoya separately in a pan. And then combine them with sugar and cardamom powder. So let see how to make mawa til ke laddu or til khoya ladoo. Ingredients: 2 Cup white sesame seeds 2 Cup mava/khoya 1 Tbsp ghee 1 Cup sugar powdered 1 Tbsp shredded dry coconut 2 Tsp cardamom powder Instructions: Step 1 Dry roast sesame seeds in a non-stick pan for 8 minutes on a low flame. Stir continuously sesame seeds. Roast till light brown in color.  You will also hear their cra

Namak Pare (Namak Para) or Nimki is a crunchy, tasty or fried snacks which are best as a tea time snacks. You can also serve this with mint or green chutney. This is generally made during festivals or for travelling. This is made from maida (All-purpose flour), Ajwain (Carom Seeds) and salt. Make it in diamond or strips shape, as you prefer. This easy and quick recipe can be prepared at home without investing too much time and effort. Whenever you want, you can make this. Kids and Guests everyone will much them. Ingredients: 1 cup Maida 1/2 teaspoon Ajwain (Carom seeds) Salt – to taste 2 tablespoons Oil for kneading Oil for deep frying Instructions: Step 1- Sieve the flour and mix with salt, ajwain and oil in a bowl. Now add little water at a time and start kneading the dough. Make a tight dough. Water quantity may vary. Cover the dough and keep aside for 10-15 minutes. Step 2- After 15 minutes knead the dough once again. Divide the dough in 2 parts. Make a

Dal fry is a part of main course of Indian kitchen. This is a popular dish which we can find at all restaurants and dhabas. You can make this simple dal recipe with just toor or arhar dal or a mix of toor and chana dal. It’s packed with flavor, really easy to make and tastes so good with rice. Everyone adults or kids like dal chawal. So it goes well with rice and roti. It is packed with flavor and taste. It is really easy to make and healthy. For making this dal fry, onion-tomato is cooked with some spices. Then boiled toor dal is added. Onion and garlic is not so important for this recipe. You can make this without onion and garlic. Here is how to make dal fry recipe just like restaurants. Course : Main Course Cuisine : North Indian Prep Time : 10 minutes Cook Time : 20 minutes Servings : 2 Ingredients: 1 cup toor dal (arhar dal) Water as required Salt as per your taste ½ tsp Haldi (turmeric powder) For Tampering 3 teaspoon oil or butter 1 teaspoon cumin se

Samosa is a popular Indian which has flaky crust made with maida and stuffed with spicy aloo. This goes very well with a hot cup of masala tea during mansoon season. Samosa is so common in India that you can find it at every food stall, sweet shops and stores. The classic aloo-stuffed samosa is not only one of the most popular street snacks in the country but is prepared in your kitchen as well. When you throw a party, get together, office meeting or any celebration, you want to get your samosa there. There are so many variants of samosa in market like paneer samosa, noodles samosa, cheesy samosa but today we have got basic samosa filled with aloo. You may fill peas, nuts like cashew and raisins or paneer pieces into filling with potato. Its crust is similar to namakpare or mathari dough. So now let’s start the process of samosa. Ingredients: For Crust- 1 cup maida (all-purpose flour) 2 tbsp oil ¼ tsp ajwain (optional) Enough water to knead the maida Salt to taste Oil

Imli ki Chutney or saunth (Tamarind Chutney) is khatti meethi chutney which is prepared with tamarind (Imli), Gur (Jaggery) and spices. It is served with samosa , dahi bhalle,   papdi chat , raj kachori and all famous Indian snacks. It is easy to make and delicious condiment or dip. This is slightly thick and smooth in texture. This is sweet and sour in taste. This sweet tamarind chutney is spiced with black salt, red chilli powder and dry ginger powder. You may use either sugar or jaggery. You can enhanced this with dry dates and raisins. This is also called Saunth or sauth in North India. You can store this in refrigerator for 2-3 months. Ingredients: ½ cup Seedless Imli (Tamarind) ½ cup Gur (Jaggery) or Sugar 2 cups Water ½ teaspoon Cumin Seeds ½ teaspoon Saunth Powder (Dry ginger powder) ¼ teaspoon Red Chili Powder ½ teaspoon Kala Namak (Rock salt) Instructions: Step 1: If you don’t have seedless imli, at first remove all seeds of imli. Soak in water for

Mint Chutney or Pudina chutney is delicious and refreshing dip or condiments. Like Coriander chutney, this is very simple and healthy. This is prepared with mint leaves, coriander leaves and spices and served with snacks and appetizers. This mint chutney can be sweet and spicy as per your taste. Ingredients: 2 cup mint leaves 1 cup coriander leaves 3 inch ginger 3 green chilli 2 garlic cloves 1 small onion ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water Instructions: Pick fresh and green mint leaves from stem. Rinse them very well. Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Chop onion and cloves roughly. Put mint leaves, coriander leaves, onion and cloves pieces and ginger in a grinder jar. Add green chilli, all spices and water. Blend chutne

Green Coriander Chutney (Cilantro Chutney) or Hari Chutney is simple, healthy and tasty recipe. This Hare Dhaniye ki Chutney is a basic recipe of Indian dip or sauces which is made by coriander leaves, green chillies and basic spices. This is served with snacks, sandwiches and chaat. There are lots of variants of green chutney but here we made a simple hare dhaniye ki chutney. Ingredients: 1 cup coriander leaves 3 inch ginger 3 green chilli ½ tsp cumin (jeera) ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water  Instructions: Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Put coriander leaves and ginger in a blender. Add all spices and water into blender. Blend chutney into a smooth paste. Tips: You can skip am

Fried Rice is a delicious and classic Chinese comfort rice dish. This is a easy to make and quick recipe. This is also a vegan and gluten free recipe. This is light and aromatic dish and it's not only super easy to make but also so adaptable based on what ingredients you have in your fridge. Fried Rice is perfect for meal preparation and a genius way to use leftovers. You could eat this dish every day and never get bored. To make Indo chinese fried rice, you need boiled rice, soya sauce, vinegar and vegetables like capsicum, cabbage, spring onion and beans. Add vegetables as per your choice and availability. It can be made with basic ingredients like black pepper powder and red chilli powder. If you have leftover rice, you can make it within minutes. It is a quick and amazing way to change leftover rice into a delicious recipe.

Dal Bukhara is a smooth slow cooked black lentils. It is quite similar to Dal Makhani with a slight difference. Dal Bukhara is made only with whole Urad lentils (Black Urad) but dal makhani is made with urad lentil and rajma both. Ingredients: 1 cup Black Urad Dal (Whole) soaked overnight 2 Onion , finely chopped 3 Tomatoes , pureed 1 teaspoon garlic chopped 1 teaspoon ginger chopped 2 Green Chilies Ghee ¼ cup 1/2 teaspoon Cumin seeds (Jeera) Salt  to taste 1 teaspoon Fenugreek leaves (kasuri methi) crushed 1 teaspoon Red chilli powder 1 teaspoon Turmeric powder ½ teaspoon Coriander Powder ¼ teaspoon Chaat Masala Powder 1 teaspoon Garam Masala 1/4 cup Fresh cream Method: 1.     First of all pressure cook the soaked Urad lentils with little salt and 2 cups of water till done. Remove and mash the dal mixture. 2.     Grind onion, garlic, ginger and green chilies. 3.     Heat ghee in a heavy bottomed pan. Add cumin seed. Add onion paste and sauté till li

Paneer 65 is a starter recipe which is very simple and easy to make. This is a Hyderabadi cuisine. This is a spicy, delicious and semi dry recipe. Ingredients: For Batter- 300 gram Paneer into cubes 2 tablespoons Corn flour 1 tablespoon Maida 1 tablespoon Rice flour 1 teaspoon Ginger garlic paste Salt to taste 1 teaspoon Red chilli powder ½ tsp. Garam Masala ½ tsp. Black Pepper Crushed 1 teaspoon Lemon juice 4 tablespoons Water 5 teaspoons Oil For Tampering- 3 tbsp. Chopped Onion 2 teaspoons Ginger garlic paste 6 Curry Leaves 1 tablespoon Chilly sauce 1 tablespoon Tomato Ketchup 1 tablespoon curd 1 tablespoon Oil 2 Green chillies slit Salt to taste Instructions: Marination— For Marination make better of ginger garlic paste, red chili powder, salt, maida, corn flour and rice flour in a bowl and mix well. Add lemon juice, red chilly powder, garam masala, pepper powder and water to make the thick, smooth batter. Now add paneer cubes, gently mi

Schezwan sauce can be served with indo-chinese snacks like French fries, Spring rolls, Momos, Fried rice. It is a versatile red chilli garlic sauce with mild tanginess and sweetness. Ingredients: 3-4 tbsp Vegetable oil 15 Cloves garlic (finely chopped) 1 1/2 inch ginger (finely chopped) 1 small Onion, minced 23 Dry red chilli 1 tbsp Vinegar 1/4 tsp Dark Soya sauce 1/2 tbsp Ketchup 3 tbsp Sugar Salt to taste 1/2 tsp Black pepper powder 1/2 cup Water Instructions: Remove stems from red chillies and discard the seeds. Rinse and soak them in hot water for 30 minutes. Drain excess water and grind them in a blender. Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic. Add the minced onions and let them cook on a low flame. Add ground chillies, soy sauce, vinegar, ketchup, black pepper powder, sugar, salt and 1/4 cup water. Mix Well. Stir and continue to cook for 5-6 minutes. Oi

Mooli ka Achar is very simple and quick recipe. This is special and tangy pickle for winter season. Here we have got a very simple and delicious Mooli ka achar. You can eat this with all type of parathas. Ingredient: Mooli (Radish)             500 gm. Mustard Seeds              ½ cup Salt                                ¼ cup Turmeric Powder          2 tsp. Red chilli powder         1 cup Fennel Seeds (Saunf)   1 tbsp. Green chilli                   50 gm. Instructions: Wash and peel all radish and chilli. Wipe them using a cotton cloth or air dry them for at least 5 hours. Cut radish into oval shape. You can cut into julienne (2 inch long pieces) if you want. Make a slit in the center of each chilli using a knife. Grind mustard seeds and fennel seeds in a blender to make a coarse powder. Take all radish pieces and chillies in a bowl. Mix with mustard seeds and saunf powder. Add salt, turmeric powder and red chilli powder. Mix well. Fill the pickle in clean g

Boondi raita is a popular dish of North Indian cuisine. This is basically curd or yogurt which is made with boondi and basic spices. This is very healthy, simple and quick recipe. This is generally served as an accompaniment. Course:   Side Dish Cuisine:   North Indian Prep Time:    5 minutes Cook Time:    10 minutes Servings:    2 Ingredients: 1 cup curd ½ cup boondi ½ tsp.Black salt A small pinch roasted heeng ¼ tsp. Red chilli powder ¼ tsp. Roasted cumin powder Instructions: Whisk curd until smooth.  Add black salt, red chilli powder, heeng and cumin. Mix well. Soak the boondi in warm water for 5 minutes and squeeze to remove excess water. If you are using store packed boondi, you can add directly into curd.  Garnish with coriander and mint leaves and serve with pulao, khichdi, parathas. Tips: If you are using Masala Boondi, remember they already have spices and salt. If you are using plain boondi, you may need to add salt. Make Sure curd is fresh

Kashmiri dum aloo (कश्मीरी दम आलू) is a part of traditional Kashmiri cuisine. This restaurant style Kashmiri dum aloo recipe is thick yoghurt based curry prepared with baby potatoes and lots of spices. This is one of the most delicious, dynamically flavorful recipes of North India. This is creamy, rich, flavorful and hot. This recipe gets its vibrant red colour from Kashmiri red chilli. To prepare Kashmiri dum aloo, baby potatoes are deep fried and cooked in curd gravy with spices like fennel powder, ginger garlic paste, Kashmiri red chilli powder and cardamom powder. Fennel powder is an ultimate addition which gives it a really rich flavor. Even the whole masalas would give an extravagant flavor to this Kashmiri dum aloo. This recipe is a delicious way to enjoy potatoes in a new flavor and texture. The boiling and frying the potatoes takes time, but once you have prepared the potatoes, the rest of the recipe is really easy. Kashmiri dum aloo can be served with naan, roti or parat

Shimla mirch aloo ki sabji is very simple, healthy and dry sabji. In this recipe potatoes and capsicum are sauted together with basic spices. It can be served with naan or rotis. I have used green capsicum but you can use all colors of capsicum to make this colorful and healthy. Ingredients: 2 medium potatoes (peeled and cubed) 2 Shimla Mirch (green capsicums chopped) 1 tomato (finely chopped) 1/2 tsp cumin seeds (Jeera) A pinch of asafetida (heeng) 1/2 tsp red chili powder 1 tsp turmeric powder 1/2 tsp coriander powder 1/2 tsp dried mango powder 1/4 tsp garam masala 1 tsp coriander leaves (finely chopped) 2 tbsp Mustard oil Salt as per taste Instructions: Heat oil in a kadhai or pan. Add cumin and heeng. Let them crackle. Add turmeric powder, potatoes and salt. Mix well, cover and cook potatoes on low flame till half cooked. Then add capsicum and tomato pieces. Cover them and cook on low heat for 2 minutes or till vegetables get cooked completely.

Garam Masala Powder A simple homemade garam masala ( गरम मसाला ) that is a mixture of ground spices, is more aromatic and fresh. Garam masala powder yields quite flavorful powder and an addition of even a small quantity brings good flavor in any dish. Garam masala is deeper in color, sweeter in taste and spicier. Whole spices are typically toasted, then ground down into a fine powder. Garam masala has medicinal property like boosting our immunity, promoting weight loss, aiding digestion, lowering blood sugar and lowering inflammation. The word garam means to “heat the body”. This warming property of spices helps to keep the body warm and actually helps in cold. Ingredients: 3 tsp.        Jeera (Cumin) 2 tbsp.      Sonth (Ginger Powder) 24 pieces  Kali Elaichi (Black Cardamom) 2 tbsp.       Kali Mirch (Black Pepper) 1 tbsp.       Laung (Clove) 5 pieces     Dalchini (Cinnamon) approx.1 inch 1 tbsp.       Javitri (Mace) 5 leaves     Tej Patta (Bay leaves) Instructions:

Kothimbir Vadi is a yummy fried snack of Maharashtra. “Kothimbir” means coriander leaves in Marathi. It is prepared by mixing coriander leaves, Besan and spices. This is a wonderful tea time snack. Ingredients: Coriander Leaves (Dhania)  1 big bunch Besan                                   2 cup Green Chilli                         4-5 finely chopped Turmeric Powder                 ½ tsp. Red chilli Powder                ¼ tsp Amchoor Powder                ½ tsp Heeng                                  a small pinch Baking Soda                        a small pinch Coriander Powder               ½ tsp Garam Masala                     ¼ tsp Oil                                      1 tsp and 2 tbsp for frying Salt                                      as per taste Instructions: Step1- At first wash coriander leaves properly and chop finely. Drain excess water. Spread over a kitchen towel to remove excess water. Step2- After that take a mixi