Indian food, rice puri, rice puri, rice puri

Hello friends,

 Welcome all of you to our blog today, we are going to tell you about rice puri, so let's start friends

Rice Puri

Ingredients of Rice: 

Rice flour - 1 cup (170 grams) oil - 1 tbsp 

• Cumin powder - 2 tsp salt - less than 2 tsp or as per taste 

• Fennel powder - 2 tsp 

• Coriander powder - 2 tsp  Spoon oil - for frying puris

Method:-

• To make rice flour, heat the water lightly.  Take out the flour in a bowl, add coriander powder, fennel powder, salt and cumin powder, mix it and add a little water, mix it in the flour, add 1 tsp oil and knead soft dough.  • Cover the dough and keep it for 20 - 25 minutes, the dough will be ready to flourish.  • To make poori, put oil in a pan and heat it.  Make small dough balls from the dough and keep them covered so that they are not dry.  Now take one dough, apply a little oil on your hand and give it a round shape, place it on a polythene sheet and press it with your hand to make it bigger and with a rolling pin.  Roll out a little thick poori.  Now lift the belly puri and put it in hot oil.

• Flip the fry until it turns golden brown, take it out in a plate.  Likewise prepare puris from all the flour.  8 to 10 puris are prepared with this much flour.  Rice pooris are ready.  • Serve and eat Puri with Dal, Chana Masala or your favorite vegetable.

Thank you

टमाटर की खट्टी मीठी चटनी

हैलो मित्रों,

 आज के हमारे ब्लॉग पर आप सभी का स्वागत है, हम आपको टमाटर की खट्टी मीठी चटनी के बारे में बताने जा रहे हैं, तो चलिए दोस्तों शुरू करते हैं

टमाटर की खट्टी - मीठी चटनी

 

 सामग्री:

 • टमाटर - 10 (कटा हुआ)

 • सरसों के बीज - 1/2 चम्मच

 • अदरक - 1/2 इंच (जमीन) नमक - 1/2 चम्मच इमली का रस - 1/2 कप चीनी - 5 चम्मच जैतून का तेल - 1 चम्मच।

 तरीका:

 • एक पैन गरम करें, उसमें तेल और फिर सरसों डालें।  • जब दाने चटकने लगे, तो पिसी हुई अदरक डालें और 2 मिनट तक पकाएं।

 • अब कटे हुए टमाटर डालें और उसके ऊपर नमक डालें।

 • अब इसे मिलाएं और पैन को ढंक दें।  इसे 5 मिनट तक पकाएं।  फिर पैन में चीनी और फिर इमली का रस डालें।  इसे कवर करने के बाद, ढक्कन को कवर करें, सॉस पकाएं और इसमें आधा कप पानी डालें।  चटनी को तब तक पकाएं जब तक वह पूरी तरह से पक कर गाढ़ी न हो जाए।  सॉस को टेस्ट करके देखें कि यह मीठा है या नहीं।

 धन्यवाद

Tomato Sauce Sweet

Hello friends,

  Welcome all of you to our blog today, we are going to tell you about the tomato sour sweet chutney, so let's start friends

Tomato Sour - Sweet Chutney

Ingredients: 

• Tomato - 10 (chopped) 

• Mustard seeds - 1/2 teaspoon 

• Ginger - 1/2 inch (ground) salt - 1/2 teaspoon tamarind juice - 1/2 cup sugar  - 5 teaspoons olive oil - 1 teaspoon

Method:  

• Heat a pan, add oil and then mustard seeds.  • When the grains start crackling, add ground ginger and cook for 2 minutes.  

• Now add chopped tomatoes and add salt over it. 

 • Now mix it and cover the pan.  Cook it for 5 minutes.  Then add sugar and then tamarind juice in the pan.  After covering it, cover the lid, cook the sauce and add half cup of water to it.  Cook the chutney until it is fully cooked and thick.  Test the sauce to see if it is sweet or not.

Thank you

chena kheer recipe indian

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 Welcome all of you to our blog today, we are going to tell you about Chena Kheer, so let's start friends

Chena Kheer 

Ingredients: 

Flower Cream Milk - 1 liter (to make Chena) 

• Flower Cream Milk - 1 liter (to thicken milk) Sugar - 1 cup (225 grams) 

• Powdered Sugar - 1 cup (40 - 50  Gram) 

• Lemon - 1 large saffron - 15 - 20 threads 

• Small cardamom - 4 - 5 pistachios - 7 - 8

Method: 

Take two separate utensils, put milk in one to thicken and in the other to make chena.  Make chena, extract the lemon juice and mix as much water in it.  After the milk starts to boil, take the milk off the gas, let the milk cool down a bit, that is, after keeping 3 - 4 minutes, stir it with a spoon, adding a little lemon juice, when the milk is completely cracked,  If the chenna and water starts to look different in the milk, then stop adding lemon juice, filter the chena in a cloth and pour cold water over it so that the taste of lemon does not remain in the chenna.  Remove the excess water by lifting the cloth from all sides and pressing it with your hand.  Chena is ready to make rasgulla.  Thicken the milk

• When the milk starts boiling for the kheer, reduce the flame and let it thicken, keep stirring the milk for a while so that the milk does not get under the pan.  Make cardamom powder and cut pistachios into small pieces.  When the milk is thick, add cardamom powder, saffron threads and powdered sugar and mix.  Make chena balls:.  Take out the chenna in a plate and mash the chena for 5 - 6 minutes, smooth it out. Remove the chena slightly from the chena, make small balls and keep it in a plate.  With this chenna, about 60 - 65 chenna balls are prepared and prepared. 

 • Put sugar in the cooker, add two and a half cups of water and keep it on the fire to make sugar syrup.  Sugar in water.  Cook till it dissolves well and comes to a boil.

• When the sugar comes to a boil, put the tablets made of chena, close the cooker, and after one whistle in the cooker, reduce the gas and cook it on low flame for 10 - 12 minutes.  Turn off the gas, after the pressure of the cooker is finished, take out the chena from the cooker and let it cool.  When the chena cools down, put it in thick milk and let it cook on low flame for 5 - 6 minutes.  

• Kheer is ready, - 

• Take it out in a bowl and decorate it with pistachios.  Keep the chena kheer in the fridge for 1-2 hours to cool down.  Serve and eat cold chenna pudding.