Delicious Diary

My Sundays special breakfast menu is added with ' bread pakora' an easy breakfast/evening snack. No stuffing required, dipped in gram flour with chopped onion, coriander, salt, and fry. Ingredients: Bread slice in triangle shape Besan Onion Coriander Gram masala Pepper powder Turmeric powder Salt Method: Cut the bread slice in triangle shape, make gram flour batter and mix chopped onion, coriander, garam masala, pepper powder, turmeric powder and salt. Dip the triangle shape bread slice in batter and fry. Serve hot with green chutney or tomato sauce.

Here is hariyali samosa :) it was a mystery to know how to make samosa but now I got it so simple. I have not added beaten rice (poha) in it. Ingredients: Maida Flour (500 gm) Ajwain Ghee (2 tbs) Oil Potato 3 French Beans 1 cup Turmeric Green chilies Garam Masala Coriander Salt Lemon How To Make Samosa Prepare to stuff with boiled & mashed potato, chopped french beans, heat 2 tsp oil add turmeric, garam masala, chillies paste, lime juice, salt then mix mashed potato & beans. Cook for 2 minutes. Add Ghee, ajwain seeds & salt in maida flour knead it well then add water as required then add 2 tbs oil make a soft dough, leave it for an hour, I left for the whole night. Roll the dough into oval shape & cut it then make a cone. Press the edges well than stuff with potato & french beans filling and close the cone. It will look like in the image. Deep fry it on medium flame, samosa is ready. Serve hot with gree...

Winter has passed and summer started, during winter i made gajar ka halwa many time but here are the pictures of perfect one. "Carrot Halwa Preparation" Ingredients: Carrot 1 kg Milk 2 cup Sugar 250gm Cardamom  Cashew-nut (Kaju) Almond (badam)  Take fresh carrot, clean and peel them. Grate it and add it in pressure cooker with milk, sugar and cardmom and khoya. After 20 minutes take a wide non stick pan add 2 teaspoon ghee and and some chopped kaju & badam and fry it than add the halwa. Garnish it!

Make instant pickle with a simple recipe, mixing karonda with salt and red chilly powder and it gives mouth watering taste. Karonda is a berry sized fruit produced by Carissa  carandas  a flowering shrub. Benefits: This fruit includes rich iron components which benefit anemic patients. It gives comfort during diarrhea. It prevents excessive secretion of the liver to prevent biliousness. It purifies blood It helps digestion and constipation problems. It reduces fever because of its antipyretic attributes. It helps to optimize heart functions to prevent heart diseases.

Kheer Pooi or "Karanji recipe" is generally prepared on the special occasion of festival and marriage.  Imagine a warm, golden evening where the aroma of freshly baked treats mingles with the sweet, comforting scent of spices. This is the world of Kheer Puri, a delightful fusion of textures and flavors that brings together the rich tradition of Indian sweets with the crisp elegance of a perfectly fried puri. At first glance, Kheer Puri might seem like a simple indulgence, but as you take a bite, you’re met with the creamy, aromatic delight of kheer—a beloved rice pudding simmered with cardamom, saffron, and almonds—nestled inside a light, airy puri. This isn’t just a dessert; it’s a celebration of heritage and taste, where every mouthful tells a story of tradition, love, and culinary craftsmanship. Dive into this delicious treat and experience a symphony of textures and flavors that capture the essence of festive joy and homely warmth. Puri Ingredient: Maida fl...

The season of winter, autumn & summer is good time for lemon pickle. From my school time i started making pickle with mom's recipe. Getting ready pickle at home is not very easy task do.  Many time we fail to making good pickle, whatever recipes we follow making our pickle tasty & good is difficult. So we need to take extra care and avoid getting fungus. Ingredient: Fresh Lemon Salt 1 Carrot 4 Green chilies Hing Mustard Turmeric Powder Garlic Jaggery Oil Method: Cut the lemon in desired shape. Mix it well with salt, hing & jaggery, green chilies, turmeric. Add it in glass bottle & leave it for at least 1 month but keep shaking it every week. After that give it tadka with oil, mustard seeds, garlic... It depend on wish to add carrot or karela (bitter gourd) Leave it in jar for another 15 days than pickle is ready.

Here is Gulab Jamun i prepared for second time perfectly. Ingredients: MTR gulab jamun flour Milk 1 cup Ghee to fry Sugar for syrup Almond Method: Staring its seems quite easy but we have to mix the flour & milk properly,  Make sugar syrup with 1 cup sugar & 1 glass of water, cook it till get strings or sticky, can cook 20 minutes.  Mix the flour & milk, make dough than make small balls using ghee on palm as required size, Keep aside when all done. Take a non stick pan add ghee.  Wait till it get hot, once it get heat decrease the the fire than fry the jamun till it get golden brown and leave it in sugar syrup. Well i don't like it to serve hot so i keep the jamun in freezer for an hour, than it becomes little thick and really delicious i felt. Lastly garnish it with almonds.