Restro Recipe

Matar mawa curry | Khoya matar curry  Matar Mawa Curry or Khoya matar curry (खोया  मटर की सब्जी ) is a creamy, delicious and tasty gravy dish from North Indian cuisine. To make this recipe matar (green peas) is cooked in onion tomato based gravy along with mawa. It is a simple and amazing dish that cannot be ignored. The main ingredient of this recipe is matar (green peas). If you are bored with paneer gravy dishes, cook this dish. It can be easily made with available ingredients at home as it does not need a lot of ingredients. It is loved by all groups either elder or kids. This khoya matar curry recipe has the goodness and nutrition of peas. This matar curry has slightly sweetness in taste because of peas. This is a moderately spicy yet flavorful dish. Mawa gives it a grainy texture. To make this matar mawa curry, fresh green peas are used but if they are not in season, you may use frozen peas. Like other curries it also has onion tomato based gravy but some people cook this without

Ghevar (घेवर) is a crispy, porous, delicious and traditional recipe of North India that is prepared generally during Shravan month. This disc shaped sweet is prepared with all purpose flour, soaked in sugar syrup and garnished with rabri and dry fruits. It can be easily made at home. Here are so many varieties of ghevar. Some people like plain honeycomb textured ghevar and some people like malai or mawa  ghevar. When I didn’t know how to make ghevar, I thought that it is very difficult. But believe me, making this dessert is not that complex as it looks. You can find ghevar in the market during teej or raksabanhan festival but you can try this at home whenever you want. The batter of ghevar is made of all purpose flour and ghee. This batter is dropped in hot ghee little by little. You just need the right consistency of batter to make this porous and crispy. Then this porous ghevar is soaked in sugar syrup to give sweetness. Rabri or mawa is applied on the ghevar and garnished

Bedmi Puri (बेड़मी पूरी) is a crispy and delicious variation of poori that is very popular in North India and Rajasthan. Bedmi puri along with spicy and delectable aloo ki sabji is a favourite breakfast and street food in Braj region of Uttar Pradesh. This is a no onion no garlic and vegan recipe. Bedmi poori is made with whole wheat flour, urad dal paste and spices. Urad dal is kneaded with wheat flour so it can be called as urad dal ki puri but when urad dal is stuffed, it is called as bedmi kachori. Some people add moong dal instead of urad dal. Urad dal makes it different and unique from other pooris. Ginger, green chilli, heeng and fennel powder make it a flavorful and spicy poori. Bedmi poori can be served for breakfast, brunch or lunch. It can be prepared on festive day or for special occasion. Serve it with aloo curry, raita and chutney.

Panchratna Dal (पंचरतन दाल) is a delicious and healthy dal recipe of Rajasthani cuisine. It is prepared by mixing five types of lentils (dal) like arhar dal, chana dal, moong dal, masoor dal and urad dal. This is a simple, nutritious and healthy dal. It has the nutritions and goodness of five lentils. This dal is one of the good sources of protein for vegetarians. As lentils are used in split form, this panchratna dal is a quick recipe and can be cooked within minutes. Nowadays you can easily purchase the combination of 5 lentils from grocery stores. There are so many variations of dal. Every region in India has its own method to cook dal. Some people cook with onion and garlic. Some prefer to add only tomatoes or some people prepare dal with just simple tempering of heeng jeera. When vegetables and a special type of masala is added, then it is known as sambhar . So you can give the variation which you prefer. The flavour of spices and assorted dal both make this dish delightful.

Methi ki puri (मैथी की पूरी) is a crispy, perfectly fluffy, deep fried poori which is prepared with fresh fenugreek leaves (methi leaves). This is a flavoured and tasty variation of plain poori. To cook this puri, you need fresh fenugreek leaves but they are available only in winters. So you can make these puri with dried fenugreek leaves that is also known as kasuri methi . The mild bitterness and strong aroma will be delightful for your taste buds. This methi ki puri has the goodness of fresh fenugreek leaves. Fenugreek leaves are good source of proteins, vitamins, potassium, magnesium and so many minerals. There are so many variations of puri but this methi ki puri has an aromatic taste. You can prepare methi puri with whole wheat flour or all purpose flour (maida). Methi ki puri can be paired with any dry vegetable or curry . You can even take it along with pickles. I love this puri with aloo paneer ki sabji or aloo matar curry . You can serve for breakfast, brunch, lunch or

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder. You can cook

Missi Roti (मिस्सी रोटी) is one of the most popular and delicious flatbread of North Indian Cuisine made with a combination of wheat flour and chickpea flour. Indian bread has many variations and versatile. Missi roti is one of them. It is a speciality of Rajasthani and Punjabi cuisine. Chick flour or besan is the most important ingredient to make this roti more authentic. Besan makes this roti healthy and unique. Missi Roti recipe can be prepared at home by using some easily available ingredients such as wheat flour, red chili powder, coriander powder, kasuri methi, ajwain and salt. To give an authentic texture apply desi ghee at the time of serving. Adding ghee to this roti will make its taste and aroma more noticeable. It makes roti soft and easy to chew. The proportion of besan and whole wheat flour depends on you. The equal amount of besan and wheat flour can be used. You may add chopped fenugreek leaves, spinach, green chilli and ginger to make more aromatic and delicious

Papdi Chaat Papdi chaat is a crunchy, tangy and delicious snack which is also known as papri or dahi papari chat. It is a popular street food topped with curd and chutneys. Papdi chaat is one of the most favourite chaat of North Indians. A plateful of papdi chat can be served for starter as well as snacks. You can find it in every street and corner of India. Papdi is a fried snack prepared with maida and oil. It is assembled with curd, sweet chutney and green coriander chutney. You may add boiled potatoes, boondi, moong dal ki pakodi, pomegranate or chickpeas as you prefer. Some moong sprouts can be added to this papdi chat. You may garnish with some chopped coriander leaves and sev. Some people make Bhalla Papdi Chaat by adding a few pieces of dahi bhalla and some make aloo papdi chaat by adding potatoes to the Chaat. To make the papdi chaat healthy you can bake papdi. This papdi chaat has all flavours in it like sweet, sour, tangy and spicy. This is a quick and easy recipe. You

Kanji Vada is a popular digestive beverage of North India. Kanji pani or rai ka pani is a famous drink of streets of Rajasthan. It is also a local delight of Gujarat. This tangy street side beverage may aid your digestion. Kanji vada is prepared with rai (Mustard seeds), asafoetida and salt served along with moong dal vada. Kanji Vada is one such dish that is savoured during the festival. In India celebrations are synonymous to good food. This is a perfect beverage for your Holi celebration. It is made during Holi so that we can digest the heavy food consumed during festival. Because of its digestive property, it can be made at any time. It detoxes your system and is good for the liver. Kanji is made either by boiling water or useing mineral water. Rai are grounded and added in the water to give tangy taste. You can use grinded red mustard seeds which called rai or use the yellow sarson. So try this refreshing drink. Ingredients: 1 ltr. Water A small pinch heeng (asafoet