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Sun Dried Chana Daal Badiyan Recipe | Easy badiyan recipe | how to make badiyan at home

Sun-dried lentil chunks, a delightful and nutritious addition to various culinary creations, offer a burst of flavor and texture to dishes. These dehydrated lentil pieces, made by drying out soaked lentils in the sun, possess a concentrated taste, reminiscent of their earthy essence. Packed with protein, fiber, and essential nutrients, these versatile nuggets elevate soups, stews, salads, and even vegetarian burgers, imparting a rich, nutty essence to every bite. Embrace the wholesome goodness of sun-dried lentil chunks, infusing your meals with a satisfying, rustic flair and a wholesome dose of plant-based nutrition. How to make Badiyan at Home? Badiyan is mini sun-dried lentil chunk. This badi can be the best nutritious replacement for meatball curries. I have made and dried in winter sunlight. You can also make in summer seasons. Ingredient: 1 kg chana daal 4 cup Green Spring onion 10 green chillies 1 Lemon Coriander 1 tbsp hawez/coriander seeds 1 tsp

How to make Methi Paratha?

Methi paratha is a nutritious flatbread with fenugreek known for one of the healthy breakfasts. Methi (fenugreek) is good antioxidant with a rich source of fibre. Course: Breakfast Cuisine: Indian Serving: 6 Calories: 184kcl Ingredients: 2 Cup wheat flour 1 tbsp maida 1 Cup Fresh methi leaves 2 green chillies finely chopped 5 garlic cloves, finely chopped 2 tsp oil 1 pinch ajwain 1/4 tsp black pepper 1/4 garam masala Salt Oil/Butter Chope the methi leaves and boil 1 cup water then immerse the leaves in boiling water for 30 seconds. Now plunge the leaves in cold water and strain it. Allow it to cool. This will help to minimize the cooking time and bring the colour to methi. Mix flour, methi leaves, chopped green chillies, chopped garlic ajwain, salt and oil. Knead well and make a soft dough. Now make medium ball and dust with flour and roll the methi paratha in round shape like chapati. Place methi paratha on hot tawa and cook on medium flame.

Crispy Egg Paratha Recipe

This is a different restaurant-style flaky layered homemade egg paratha. Parathas are nutritious plain or stuffed flatbread. Egg paratha is a wonderful and tasty recipe for breakfast which made with whole grain having rich source of protein and fiber. This may considered as oily food but good food is necessary for body's healthy fat. Cuisine: India Serves: 3 Cooking Time: 1 hour Ingredients: Flour/Maida 2 Eggs 1 Onion 1 Green Chilli 1 Tomato Coriander Red chilli flakes Black pepper Salt Oil Let's know how to make "Crispy Egg Paratha"? Make a dough of wheat flour. Knead well. Take a portion of dough and roll it flat like how you make normal chapati. Spring oil all over and spread it then sprinkles flour lightly so the Partha with becoming crispy. Cut the flat-rolled dough into 5 pieces.  Now start rolling all pieces one by one. Now this look round layered portion. Gently roll it again like chapati only it looks dif

Vegetable Manchurian With Gravy Recipe

Vegetable Manchurian is an Indo-Chines delicious recipe. The one I have shared here is vegetable Manchurian with gravy made with ching's masala. It takes little extra time if you chop/grate veggies with hand but give an amazing texture and delicious taste. Course: Main Cuisine: Indo-Chines Serving: 5 Ingredients: For Vegetable Balls 1 Cup grated carrot 1 Small cabbage chopped 3 Capsicum chopped 1/4 Cup Spring Onion chopped 1/2 tsp Black pepper 3 tbsp Maida 2 tbsp cornflour half tbsp salt 1 pinch Ajinomoto 2 Green Chillies chopped 1 tsp Garlic chopped 4 tbsp oil to fry For Gravy:  1 Finely chopped garlic 1 finely chopped ginger 1 finely chopped green chilly 1 cup finely chopped spring onion 1/2 tbsp soya sauce 1 tbsp tomato ketchup 1 tsp vinegar 1 cup water or vegetable stock half tsp salt and half tsp sugar  1 tbsp oil 1 tbsp green spring onion for garnish How to make Vegetable Manchurian balls? Mix all chopped veggies and

Tasty Vegetable Poha Cutlet Recipe

The vegetable poha cutlet is a very enjoyable evening snacks recipe for everyone, family party. The veg poha cutlet is prepared from beaten rice and potatoes. This is one of the healthiest snack recipes for snacks. Recipe Type: Breakfast/Snacks Cusine: Indian Serves: 5 Ingredients 4 medium-sized boiled potatoes 2 cups thick beaten rice (poha) ¼ cup Grated carrot ¼ cup homemade chana/paneer grated ½ tsp Black pepper powder ½ tsp Garam masala powder  1 tsp Chat masala powder ½ tsp Red chilly powder 1-inch piece of Chopped ginger Coriander leaves 2 piece of chopped Green chilly 1 tsp Lemon juice Salt to taste 2 tsp All purpose flour               Breadcrumbs Oil for shallow frying Step By Step Guide To Make Vegetable Poha Cutlet Soak beaten rice/poha for 10 minutes. Grate the boiled potatoes, carrots, paneer or chana. Take a bowl and add grated things and salt, black pepper powder, Chopp

How To Make Biryani Badshahi

Biryani Badshahi comes from Mughlai recipes. BIRYANI BADSHAHI Recipe Ingredients: 1/2 kg Beef 300 gms Rice parboiled 311/2 tblsp Lemon Juice 10 Almonds (Badam) 1/2 tblsp Mint Leaves (Pudina Leaves) 1 cups Butter 1 chopped Coriander Leaves 1/2 tblsp Cumin Seed (Jeera) 2 large sliced Onion 2 Brown Cardamom 1 tblsp Oil 4 pods Garlic 2 Cloves 1 " long piece Ginger 1/2 tblsp Saffron 1/2 tblsp Green Chilly 1/2 tblsp Red Chili Powder 1/2 " Cinnamon 1/2 kg Curd (Dahi) 125 gms Milk 3 cups Water How to make biryani badshahi : Soak rice. Then fry sliced onions till it becomes golden brown color. Soak saffron in water. Now grind and make paste of ginger, red chillies, garlic and almonds and fry these in butter. (you can use red chilli powder too if you don't have red chillies) Add beef and salt and stir for 5 minutes with above paste. Now add water and cook onlow flame in pressure cooker till meat becomes tender. Boil rice with salt in another

Khoya And Nariyal (Coconut) Barfi Recipe

This is a quick recipe for making coconut barfi mainly with khoya or mawa. Here I'm using fresh coconut which gives amazing mouth-watering texture. Recipe Type: Desert / Sweet Cuisine: Indian Serves: 15 Total time: 30 minutes Ingredients Khoya 1/4 kg Coconut/ Nariyal 1 Milk 1 Cup 4 Cardamom powder  1 tsp ghee Powdered Sugar Almond, Kaju, Pistachios How To Make Khoya And Nariyal (Coconut) Barfi Recipe: Grate whole coconut. Take a pan add ghee and mawa, cook it on low flame for 15 minutes. Then add sugar, grated coconut, cardamom powder and milk. Let this mixture cook till get thick and keep string. Once the mixture gets thick off your gas and keeps it aside. Take a square pan and grease ghee on it and put all the thick mixture and spread all over in the pan and press the spatula on it. Now cut into square shapes and sprinkle all the chopped dry fruits. Wait until it gets set and completely cools down.