NishaMadhulika Videos


1086 results found for "NishaMadhulika"    


Share    

Rajasthani Gatta Curry Recipe - Besan Gatte Ki Sabzi
Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 25 May 2016
Rava Masala Paratha Recipe - Sooji Methi Masala Paratha - Semolina Masala Paratha
Semolina fenugreek parantha or sooji methi parantha is prepared with semolina and fenugreek leaves and few Indian spices. It tastes super scrumptious. Prepare this parantha for breakfast and serve it with curd, raita or any sabzi or pack it for your kid's lunch. Enjoy! Ingredients Semolina - 1 cup (160 grams) Fenugreek leaves - 1/2 cup Oil - 2-3 tbsp Salt - 1/2 tsp or to taste Carom seeds - 1/4 tsp Asafoetida - 1 pinch Directions Getting ready: 1.Wash fenugreek leaves thoroughly and chop it finely. Making: 2.Boil 1 cup of water in a vessel along with salt and carom seeds. Cover and let it simmer. 3.Now add 1 tsp of oil and semolina to it. 4.Stir and mix everything really well. 5.Transfer the semolina mixture in a bowl. Allow it to cool down a little. 6.After it cools down then add chopped fenugreek leaves. 7.Knead the dough until it becomes smooth. Grease your hand and knead the soft dough. 8.Pinch some dough. Roll it giving a round shape. Flatten it slightly. 9.Dust some dry flour on it and roll it into parantha with the help of a rolling pin. 10.Spraed some oil on it. Fold it into half. 11.Again apply some oil on it and again fold it into half to give it a triangular shape. 12.Again dust it with some dry flour and roll it into a thick parantha. Similarly roll all the paranthas. 13.Heat a tawa and place the rolled parantha on it. 14.Cook until the surface becomes dark then flip the side. 15.Again roast the parantha from beneath. Now apply some oil on the parantha. Flip the side again and spread some oil on this side as well. 16.Parantrha is now ready. Transfer it to a plate. Similarly roast all the parantha. Serving: 17.Serve this mouth-drooling and delectable parantha steaming hot along with butter, curd, raita or any sabzi and relish eating. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 23 May 2016
Instant Thandai Recipe - Thandai Powder - Thandai Masala
Instant Thandai Recipe prepared with few ingredients i.e. fennel seeds, almonds, pistachios, watermelon seeds and sugar, helps preparing thandai instantly. Ingredients Sugar – 350 grams (1.5 cup) Almonds – 60 grams (1/3 cup) Pistachios – 30 grams (1/4 cup) Muskmelon seeds – 30 grams (1/4 cup) Fennel seeds – 30 grams (1/4 cup) Cardamom powder – 10 grams (3 tsp) Black peppercorns – 5 grams (1.5 tsp) Milk – ½ litre Directions Making: 1.Take fennel seeds, black peppercorns and around 100 grams of sugar in a mixture jar. Churn everything into fine powder. 2.Sieve the prepared powder. 3.Put the fennel seeds left on the sieve back into the jar along with remaining quantity of sugar. Churn it again. 4.Again sieve the powder. 5.Transfer the leftover fennel seeds into a bowl. 6.Now put almonds, pistachios, muskmelon seeds and cardamom powder to the mixture jar. Grind everything into a fine powder. 7.Mix this powder into the sugar-fennel powder. Mix well. 8.Sieve the thandai powder to dissolve the lumps. 9.Add 9 tsp of thandai powder to a glass of milk. Let it rest for 30 minutes so that the dry fruits soak the milk completely. 10.After 30 minutes, pour this milk into the mixture jar and add the remaining milk along with a bowl of ice. Churn everything to crush the ice. 11.Delicious thandai is now ready. Pour it into glasses. Serving: 12.Garnish it with finely chopped pistachios and serve this mouth-watering and refreshing thandai chilled. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 20 May 2016
Amla Methi dana Pickle - Methi Amla Achar - Amla Pickle with Fenugreek Seeds
Amla methi achar or gooseberry fenugreek pickle is tasty as well as nutritious pickle. Amla methi Pickle contains gooseberry along with fenugreek seeds and few more aromatic spices. Serve this zingy and delectable amla methi pickle as a side assortment with chapatti, paranthas or any meal. Ingredients Amla – 250 grams (finely chopped) Fenugreek seeds – ¼ cup (40 grams) Sesame oil – 4 tsp Turmeric powder – 1 tsp Asafoetida – 2 pinch Fennel seeds – 2 tsp Carom seeds – 1 tsp Red chilly powder – ½ tsp Garam masala – ½ tsp Salt – 2 tsp or to taste Vinegar – 2 tbsp Direction Getting ready: 1.Wash and dice amla into small chunks. Making: 2.Heat a pan with 4 tbsp oil. 3.Now add fenugreek seeds into hot oil and roast it until it becomes little brown on low flame. 4.Then add carom seeds and turmeric powder. Stir it for a while. 5.Add gooseberry (amla) along with red chilly powder, garam masala, salt, fennel powder and asafoetida. Mix everything really well. 6.Cover and cook for 3-4 minutes till gooseberry becomes tender. Keep the flame low. 7.After 5 minutes, remove the lid. Press gently to check whether they are cooked or not. Don’t over cook them. 8.Take the pan off the flame and place it on stand. 9.Now add vinegar to the gooseberry pickle. 10.Transfer the pickle to a plate. Amla methi pickle is now ready. Serving: 11.Serve this tempting and healthy amla methi pickle as a side assortment with chapatti, parantha or any meal. When the pickle cools down completely, store it in an airtight container. For the first 3 days, stir the pickle with a spoon twice a day. Pickle will absorb all the juices and it will become more delectable. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 17 May 2016
Aam Panna Recipe - Green Mango Panha - Kairi ka Aapshola
Aam Panna or Green Mango Panha is a traditional and most popular Indian summer drink made with raw mango.. It is a natural drink loaded with vitamins and minerals. It will refresh your mind and soul in this scorching summer. Mango panna is very easy to prepare at home with mangoes, mint, sugar and few spices. Mango - 4 (500 grams) Sugar - 3/4 cup (200 grams) Mint leaves - 1/2 cup Black salt - 3 tsp Roasted cumin powder - 3 tsp Black pepper - 15-16 Ginger baton - 1/2 inch Soaked fennel - 2 tsp Cardamom powder - 1/2 tsp Directions Getting ready: 1. Wash and peel the mangoes. 2. Remove the seed and cut off the pulp. Making: 3. Boil 2 cup of water in a vessel and add mango pulp until it becomes tender. 4. Add black peppercorns and ginger. Cover and let it cook. 5. After 7-8 minutes, uncover the vessel and check the pulp. Turn off the flame and let the pulp cool down for a while. 6. Place the pulp in a mixture jar along with sugar and fennel seeds. Finely grind everything. 7. Strain the mixture through a sieve. 8. Discard the thread and fiber of mango on the sieve. 9. Add 5 cups of water to it. 10. Take mint leaves and a cup of water in a mixture jar. Churn them a little. 11. Now add this mint water mixture followed by black salt, cardamom powder and roasted cumin powder. Mix everything really well. 12. Mango panna is now ready. Transfer it to a jar and serve. Serving: 13. Take a glass and pour mango panna into it then add 2-3 ice cubes. Garnish it with mint leave and serve this mouth-watering and refreshing mango panna. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 16 May 2016
Tomato Chutney Recipe - Red Tomato Chutney
Tomato chutney has always been everyone’s favorite. It can be easily prepare at home with tomato, red chilly, ginger and few more spices. Serve them with pakoras, idli or any snack or meal. Ingredients Tomato – 4 (250 grams) Whole red chilly – 2 Ginger – 1 inch Salt – 1 tsp or to taste Asafoetida – 1 pinch Oil – 1-2 tbsp Mustard seeds – ¼ tsp Fenugreek seeds – ½ tsp Cumin seeds – ½ tsp Coriander powder – 1.5 tsp Black peppercorn – 10-12 Sugar – 1 tsp Red chilly powder – 1-2 pinch Directions Getting ready: 1.Wash tomatoes and chop them in rough chunks. 2.Peel the ginger and chop it as well. Making: 3.Heat 2 tbsp of oil in a pan. Splutter fenugreek seeds and cumin seeds into hot oil. 4.Then add mustard seeds and stir them for a while. Further add asafoetida, coriander powder and roast them. 5.After that add chopped tomatoes, ginger, salt, whole red chilly and black peppercorns. Mix everything really well. 6.Cover the pan and cook it for 5 minutes. Check at regular intervals. 7.After 5 minutes, remove the cover. Keep stirring and let it cook for 5 more minutes. 8.Tomatoes are now cooked through. Now cook it on high flame for about 1-2 minutes. Turn off the flame and let the tomato mixture cool down completely. 9.After that put the mixture in a mixture jar and prepare a fine paste of it. 10.Transfer the prepared tomato chutney into a bowl. 11.Again, heat some oil and splutter mustard seeds. 12.Turn off the flame and add 1-2 pinch of red chilly powder to it. 13.Pour the tempering on the tomato chutney. Tangy tomato chutney is ready to serve. Serving: 14.Serve this mouth-watering and delectable tomato chutney as a side assortment with dosa, idli, paranthas or any meal. Store the remaining in refrigerator for a week and relish eating. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 12 May 2016
Palak Saag Recipe - Spinach Greens - How to make Palak Ka Saag
Palak Saag Recipe or Spinach Greens is highly nutritious and delicious sabzi. It is full of iron and vitamins therefore we should definitely include this green vegetable in our diet. Serve spinach saag with parantha, chapatti or zeera rice and relish eating. Ingredients Spinach – 500 grams Tomatoes – 2 (paste) Green chilly – 2 (paste) Ginger – 1 inch (paste) Green coriander – 2-3 tbsp (finely chopped) Maize flour – 2 tbsp Oil – 2 tbsp Ghee – 1-2 tbsp Asafoetida – 1 pinch Cumin seeds – ½ tsp Red chilly powder – ¼ tsp Coriander powder – 1 tsp Salt – 1 tsp or to taste Directions Getting ready: 1.Remove the stalk and wash the spinach leaves twice with water. Drain thoroughly and chop them finely. Making: 2.Boil the chopped spinach leaves with a cup of water in a pan or a wok. Check later. 3.Meanwhile, prepare the masala. Heat a pan with 2 tbsp of oil and splutter cumin seeds. 4.Further add asafoetida, coriander powder. Saute it for a while then add maize flour to it. 5.Add tomato-green chilly-ginger paste to the sautéed masala. Stir until oil starts leaving the edges of the masala. 6.Then add red chilly powder and mix it well. 7.Check spinach. Now it is cooked through. 8.Add masala into the spinach and mix everything really well. 9.Add salt and ½ cup of water to it and put the lid on and cook it for 6-7 minutes on low-medium flame. 10.After 6-7 minutes, add chopped coriander leaves to it. 11.Spinach is now ready. Transfer it to a bowl. Serving 12.Garnish this mouth-watering and nutritious spinach saag with ghee and coriander sprig and serve with chapatti, parantha or rice. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 11 May 2016
Mooli paratha recipe - Punjabi Mooli Ka Paratha - Stuffed Mooli Paratha
Stuffed mooli paranthas are very nutritious and tummy filling. You can also serve these mouth watering stuffed mooli paranthas with raita or pickle as breakfast or it is also an ideal food to carry along in your lunch box. Ingredients Wheat flour - 2 cups (300 grams) Radish - 3 (500 grams) Oil - 3-4 tbsp Green coriander - 2-3 tbsp (finely chopped) Coriander powder - 1 tsp Dry mango powder - 1/4 tsp Ginger - 1/2 inch Red chilly powder - 1/4 tsp Green chilly - 1 (finely chopped) Salt - 1 tsp or to taste Direction Getting ready: 1.Remove the stalk and peel the radishes. 2.Grate the radishes into a bowl. 3.Squueze the juice from it in a separate bowl and keep it aside. Making: 3.Take wheat flour in a big bowl and add salt and 1 tsp oil to it. Mix it well. 4.Add water in small portions and knead a soft dough. For this less than 1 cup of water is required. 5.Cover the dough and keep it aside for 20-25 minutes to rest. 6.Meanwhile, prepare the stuffing. For this, take grated radish and add salt, grated ginger, green chilly, coriander powder, mango powder, red chilly powder to it. Mix it well. 7.Add chopped green corainder and mix eveything really well. Stuffing is now ready. 8.After 20 minutes, grease your hand and knead the dough again till smooth. 9.Place the tawa on flame and pinch some portion from the dough and divide it in two equal parts. 10.Roll a dough ball and dust it with flour. Roll it out into thin chapatti with rolling pin. Place it on a plate and similarly roll another dough ball. 11.Place 2-3 tsp stuffing on a chapatti and spread evenly leaving 1/2 inch space on the edges. 12.Now place another chapatti over it. Press it gently along the edges then roll it again. 13.Spread some oil on the tawa and place the parantha on it. 14.Let it cook till brown spots appears on it. Now apply some oil on both the sides. 15.Stuffed mooli parantha is now ready. Transfer it on a bowl placed over a plate. Similarly prepare the rest of it until the dough is completely utilized. Serving: 16.Serve this mouth drooling stuffed mooli paranthas steaming hot with a side assortment of chutney, pickle or any curry as desired. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 09 May 2016
Mango Mint Smoothie Recipe - Banana Mango Mint Smoothie
Mango Mint Smoothie or Banana Mango Mint Smoothie is a very refreshing drink during summers. It is very easy to prepare at home. Mango mint smoothie is prepared with mango, banana, dates and mint. This smoothie is nutritious as well as tasty. While summers, we all want something refreashing. So, follow this easy step-by-step instructions and serve this delicious and refreshing smoothie to your family and friends. They will love it for sure! Ingredients of Mango Mint Smoothie Banana - 2 Mango - 1 Fresh mint leaves - 1/2 cup Dates - 6-7 Direction Getting ready: Peel the chop the mango. Peel and cut banana into small pieces as well. Clean mint leaves. Remove the seed from dates and keep it in a bowl. Making: Take banana, mango, mint leaves and dates in a mixture jar. Add chilled water in the jar. Blend it to till it becomes smooth. Mango mint smoothie is ready. Serve: Serve this mouth watering and refreshing mango mint smoothie in glass. Enjoy. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 06 May 2016
French Fries Recipe - Homemade Crispy French Fries Recipe
Homemade Crispy French Fries are devouring and so tempting that no one can have enough of this simple dish. The trick to get crusty and crispy French fries is double-frying them. Ingredients Potatoes – 4 (700 grams) Salt – 1 tsp (as per taste) Oil – for frying Chaat masala – as per taste Getting ready: 1.Rinse the potatoes and peel them. 2.Keep the potatoes drenched in water to prevent them from turning black. Making: 3.Now with help of a knife or fries cutter cut down the potatoes and again drench them in water. 4.In case, you don’t have fries then cut the potatoes using a knife. For this slice down the potatoes thinly first and further divide them in long French fries. 5.Take a vessel and heat some water along with salt in it. 6.When you see gentle boil in the water, drop all the French fries into it. 7.Keep the flame high and let them simmer for 5 minutes until they get soft. 8.After 5 minutes, turn off the flame and drain them out in a sieve placed above a bowl. 9.Now pat dry these French fries with a clean cloth and then place them in freezer for 1 hour so that they cool down. 10.Heat enough oil in a wok or pan to deep fry the fries. 11.Take out the fries from freezer and drop French fries into it. Place as many French fries as possible at one time. 12.Fry the French fries until they get little brown in color. 13.Drain out these fries on a plate and likewise fry the rest as well. Place these fries under fan for 15 to 20 minutes so that they cool down. 14.After this, again fry the French fries until crispy. Drop the French fries again hot oil and fry until they get golden brown and crispy. 15.Drain out the fried French fries on a sieve kept above a bowl or on absorbent paper to remove excess oil. Crispy and mouth drooling French fries are ready. 16.Transfer these fries on a plate or serving bowl. Serving: 17.Sprinkle some chaat on these fried French fries. 18.Serve these tangy-zingy steaming hot French fries with tomato ketchup or any other chutney you relish eating. Suggestion: Keep the flame medium while frying the French fries at first so that they are cooked through. Then fry the fries again on high flame in hot oil till golden brown and crispy. You can half cook the French fries and then store them in any container. Place the container in freezer. Whenever you wish to have the fries, take them out 1 hour prior cooking and then fry till crispy and golden brown. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 05 May 2016
Instant Rava Appam Recipe - How to make Rava Appe - Sooji Appam Recipe
Instant Rava appams or Semolina Appe prepared with sooji and veggies are so devouring that everyone just love having them. This quick to make snack can be served in breakfast or in supper with any chutney or dip. Ingredients Semolina – ½ cup (100 grams) Curd – ½ cup (whisked) Oil – 2 tbsp Green peas – ¼ cup Cauliflower – ¼ cup (finely chopped) Green chilly – 1 finely chopped Ginger – ½ inch baton (1 tsp paste) Salt – ½ tsp or to taste Mustard seeds – ¼ tsp Curry leaves – 7 to 8 (chopped) Baking soda – ¼ tsp Directions Getting ready: 1.Take semolina in a big mixing bowl. Making: 2.Now add whisked curd to it and mix really well. 3.To the batter add finely chopped cauliflower, peas, finely chopped green chilies, ginger paste and salt. Mix everything really well. If the batter appears to thick then add some water to it. 4.Cover and keep the batter aside for 10 to 15 to rest. Use it later to make appams. 5.Batter is now ready. Add mustard seeds to it. For this, heat 1 tsp oil in a small wok or pan and add mustard seeds to it. When the seeds splutter, add curry leaves into it. Saute for a while. 6.Pour this tempering to the batter and mix well. 7.Now in the end, add baking soda to the batter and mix gently. Don’t over whisk the batter. 8.Preheat an appam maker and pour little oil in its each mold. 9.Fill each mold with the batter. 10.Cover and let them simmer for 3 minutes on low-medium flame. 11.When the appams get golden brown from beneath, flip the side and continue cooking until golden brown from this side as well. It can take 2 minutes. Cook the appams until they get golden brown on both the sides. 12.Take out the roasted appams in a plate and similarly prepare the rest as well. Serving: 13.Scrumptious and mouth drooling rawa appams are ready. Serve them steaming hot with green coriander chutney, sweet chutney, tomato sauce or any other chutney as per your desire and taste and relish eating. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 02 May 2016
Homemade Tandoori Masala Powder Recipe - Tandoori Spice Mix
Tandoori masala is best spice used for making many tandoor dishes like tandoori veggies, tandoori chaap, tandoori mushroom and tandoori paneer and many more. This tangy tongue tickling spice is easily available in markets but you can very easily at home as well. Ingredients Whole spices – 4 tbsp (20 grams) Red chilly – 7 to 8 (5 grams) Cumin seeds – 1 tbsp (7 grams) Fenugreek seeds – 1 tsp (5 grams) Black peppercorns – 1 tsp (5 grams) Brown cardamom – 4 (5 grams) Cinnamon stick – 2 to 3 (3 grams) Clove – 15 to 16 (2 grams) Green cardamom – 6 to 7 (2 grams) Mace – 4 to 5 (2 to 3 grams) Nutmeg – 1 (4 grams) Ratanjot – 3 grams Turmeric powder – 1 tsp (3 grams) Ginger powder – 1 tbsp (7 grams) Directions Getting ready: Coarsely ground the nutmeg first for making the tandoori masala first. Making: Take ground nutmeg, whole coriander seeds, red chilly, cumin seeds, fenugreek seeds, black pepper, ginger powder, turmeric powder. Mace, green cardamom, brown cardamom, clove, cinnamon and ratanjot in a mixture jar. Finely ground the spices till you get a fine powder. Strain the ground masala through a sieve. Grind the remaining spices again. Mix it to the masala. You can also reuse it with fresh masala again. Tandoori masala is ready. Serving: With this much ingredients 65 grams of masala can be prepared. Store the prepared masala in any air tight container. Use it for making any tandoori dish. Tandoori masala can be used for up to 6 months. For 65 grams of masala Time – 20 minutes Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 30 April 2016
Idli Dhokla Recipe - South Indian Idli Dhokla Recipe
This Idli dhokla is not just the dhokla in the shape of Idli. Its outer layer is as firm as that of idli. Therefore, this Idli dhokla is super delicious. Ingredients Chickpea flour – 1 cup (150 grams) Semolina – ½ cup (75 grams) Curd – ¾ cup Fresh coconut – 2 tbsp (grated) Green coriander – 1-2 tbsp (finely chopped) Oil – 3-4 tbsp Mustard seeds – ½ tsp Curry leaves – 15-20 Sugar – 3 tsp Eno fruit salt – ¾ tsp Salt – more than 1 tsp or to taste Ginger paste – ½ tsp Lemon – 1 Turmeric powder – ¼ tsp Directions Getting ready: 1. Sieve chickpea flour in a big bowl 2. Take the idli stand and grease its mould with some oil. 3. Place idli maker utensil on stove. Pour as much water as needed in the utensil for steaming idlis. Making: 4. Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them together to prepare a lump-free batter. 5. Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with add 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set. 6. After 10 minutes, add eno fruit salt to the raised idli batter. Mix it. 7. Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand. 8. Place the stand in the water filled vessel. Put the lid on and cook it on medium flame so that the water doesn’t get evaporated quickly. 9. Let it steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. Poke a knife in an idli if it comes out clean this means they are perfectly cooked. 10. Put the flame off. Take the stand out and let it cool for a while. 11. Meanwhile prepare the tempering, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds. Now add curry leaves and saute it for a while. 12. Pour ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely. 13. Separate the idlis from mould with the help of a knife. Transfer them on a plate. 14. Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve. Serving: 15. Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney, coconut chutney, tomato sauce or any other chutney you like and enjoy! Suggestions • Idli batter should not be too thick or too runny. • Don’t whisk the batter too much after adding eno fruit salt to it else the air created in the batter will get released and the Idli will neither rise nor will become spongy. • Cover the vessel properly so the steam doesn’t escape. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 27 April 2016
Instant Mango Pickle Recipe - Aam Ka Achar Instant Recipe - Mango Namkeen Launji
Instant Mango Pickle Recipe or Aam Ka Achar Instant Recipe is a quick and easy way of preparing delicious, tangy and delectable mango pickle at home. Ingredients Raw mango – 600 grams (5) Salt – ¼ cup (60 grams) Fenugreek seeds – ¼ cup (50 grams) Fennel seeds – ¼ cup (30 grams) Mustard oil – ¾ cup (200 grams) Dry whole red chilly – 10-12 Red chilly powder – 2 tsp Turmeric powder – 2 tsp Asafoetida – ¼ tsp (1 or 1.5 grams) Directions Getting ready: 1.Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed. 2.Cut the mango pulp into long pieces. Making: 3.Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down. 4.Grind the cooled fennel seeds in a mixture jar. 5.Then dry roast fenugreek seeds and take it out on another plate. 6.Pour mustard oil in the wok. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes. 7.Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix it well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes. 8.Put the flame off, cool it down. Spicy raw mango launji is ready. 9.You can serve it right then or store it in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon. Serving: 10.Serve this tangy, mouth-watering and spicy raw mango launji as an accompaniment with paranthas or any meal. Suggestions •Wash the container in which you are storing the launji into the boiling water and dry it completely under the sun or in the oven. Container should not be moist at all. •No dirt or moisture should enter the launji. Use a clean and dry spoon to have it. •To increase the shelf life of the raw mango launji, heat the oil until it starts to fume. Cool it down and pour the oil in its container. Make sure the launji is immersed in oil. Raw mango launji can be stored for an year. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 25 April 2016
Aaloo Palak dry recipe - Aloo Palak Sookhi Sabzi - Aloo Palak Saag
Aloo Palak Sookhi Sabz is prepared with very less ingredients but it taste super scrumptious and can be prepared instantly. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 22 April 2016

Prev   1 2 3 4 5   Next
Must See
Special screening of film Phobia
Kalki Koechlin, Urvashi Rautela , Prateik Babbar and Radhik...
Radhika Apte promotes film Phobia
Radhika Apte during the media interaction of her upcoming fi...
Aishwarya, Sonam, Shraddha at Ht City Awar ...
Aishwarya, Sonam, Shraddha at Ht City Awards, Aishwarya, Son...
Amitabh, Sonam, Dhanush and more celebs at ...
Amitabh, Sonam, Dhanush and more celebs at Airport, Amitabh,...
Star cast of Housefull 3 spotted at airpor ...
Akshay Kumar, Riteish Deshmukh, Abhishek Bachchan, Jacquelin...
Special Screening of Film Waiting
| Kalki Koechlin and Naseeruddin Shah at Special Screening o...
Singer Sonali Rathod launch online radio s ...
Singer Sonali Rathod launch online radio station Mirchi Mehf...
Press Meet of film Waiting
Naseeruddin Shah, Kalki Koechlin at Press Meet of film Wait...
Kiara Advani Actress Gallery
Kiara Advani is an Indian film actress, who appears in Bolly...
Kashish Mumbai International Queer Film Fe ...
183 films from 53 countries will be screened at KASHISH Mumb...