Kitchen

8 Yummy Pav Recipes to Enjoy With Your Family

Pav is a small loaf of bread that is made with maida and is enjoyed all over India with a variety of dishes. If you are looking for a good pav recipe or recipes for dishes to enjoy your pav with, you are in the right place!

Lip Smacking Pav Recipes That You Must Try

Before we get into the recipes, we have for you a recipe of how to make the pav from scratch. If you’re feeling adventurous, try making your own at home!

1. Pav Recipe

Ingredients 

  • Maida, 3 – 3 ½ cups
  • Softened butter or oil, 2 tablespoons
  • Dry active yeast, ¾ tablespoon
  • Sugar, 2 teaspoons
  • Salt, 1 teaspoon
  • Warm water, 1 cup
  • Milk, for brushing

Total Cooking Time 

  • 1 hour 55 minutes

Servings 

  • 8 pavs

How to Make 

  • Mix together one cup of flour, yeast and sugar in a bowl.
  • Add the water and stir it using a whisk or a spoon until the mix is thick and smooth.
  • Cover the bowl and leave the batter to rise for about 40 minutes.
  •  At the end of the 40 minutes, you will see a frothy and bubbly layer on top of the batter.
  • Add in another cup of flour, oil and salt and mix well.
  • Finally, add the last cup of flour and begin to knead the mix into a dough.
  • If your dough is still sticky, you can add in another ¼ or ½ cup of flour.
  • Continue to knead until your dough is smooth yet pliable.
  • After kneading, spread oil or butter over the surface of the dough.
  • Using a cotton cloth, cover the dough and keep it aside to leaven for about an hour.
  • Once it has risen, it will have doubled in size.
  • You must now punch the dough gently to deflate it and then mould it into a log shape.
  • Slice this log into equal parts and roll each part into a smooth and round roll.
  • Grease a baking tray and place the rolls onto it, ensuring to leave at least one inch space between them.
  • Now, cover the tray and leave the dough to rise again for around half an hour.
  • Fifteen minutes before baking the pavs, heat the oven to 200 degrees C.
  • Brush the pavs with milk before placing the tray in the oven.
  • Once in the oven, bake for half an hour or until the tops are golden and hollow.
  • Remove them from the oven and move them to a cooling rack to prevent them from getting soggy.
  • Your pavs are ready!
fresh pav

Now that you know how pav is made, here are some pav dishes that you must try making for the family. They are sure to be a hit!

2. Masala Pav

Best had during tea time with a steaming cup of chai, this masala pav recipe is simple and is a taste of Mumbai street food.

Ingredients 

  • Butter, 2 tablespoons
  • Red onion, 1, chopped
  • Tomatoes, 2, chopped
  • Green pepper, ¼ cup, finely chopped
  • Red pepper, ¼ cup, finely chopped
  • Ginger, ½ inch
  • Garlic, 3-4 cloves
  • Green chilli, 1
  • Pav bhaji masala, 2 teaspoons
  • Cumin seeds, ½ teaspoon
  • Red Kashmiri chilli powder, ½ teaspoon
  • Kasuri methi, 1 teaspoon, crushed
  • Coriander, 3 tablespoons, chopped
  • Lemon juice, 1-2 teaspoons
  • Salt to taste
  • Water, ½ cup
  • 4-5 pavs
  • Butter, 1 tablespoon

Total Cooking Time

  • 25 minutes

Servings

  • Serves 4

How to Make

  • Place a pan on the stove and heat butter in it.
  • Once it has melted, add in the cumin seeds and wait for them to crackle.
  • With a mortar and pestle, crush the garlic, ginger and chilli together.
  •  Add them into the pan and sauté till they start to change colour.
  •  Add the onions into the pan and sauté till they start to become translucent.
  •  Add the tomatoes, mix well and cook for about two minutes.
  •  Add the salt, red chilli powder and pav bhaji masala and sauté well for a minute.
  • Add the red and green peppers along with the kasuri methi and sauté.
  •  Add ½ cup of water and cook on medium low to low heat for around 10 minutes.
  • The masala mix should be moist but not runny.
  •  Add the lemon juice and coriander.
  • In another pan, heat butter and sprinkle in some kasuri methi. Toast the pavs on it.
  • Put the masala on the toasted pavs and garnish with some sliced onions.

3. Pav With Goan Potato Gravy

This dish is spicy and tangy, and is the perfect accompaniment for pavs.

Ingredients 

  • Potatoes, 4 cups, peeled, chopped and par-boiled
  • Tomato pulp, 1 cup
  • Oil, 1 tablespoons
  • Salt to taste
  • Onions, 2, medium sized, whole, unpeeled
  • Oil, 1 tablespoon
  • Poppy seeds, 2 teaspoons
  • Cinnamon sticks, 2
  • Cloves, 3
  • Black peppercorns, 4
  • Whole coriander seeds, 2 teaspoons
  • Dry Kashmiri red chillies, 3, broken
  • Grated coconut, ¾ cup
  • Garlic, 1 tablespoon, chopped
  • Pavs, 4

Total Cooking Time

  • One hour

Servings

  • Serves 4

How to Make

  • Roast onions over an open flame.
  • Once they have turned black, allow them to cool before peeling and chopping them.
  • Heat oil in a pan and sauté together the poppy seeds, cloves, cinnamon, peppercorns, red chillies and coriander seeds.
  • Add the coconut into the mix and sauté for another three minutes.
  • Allow the mix to cool and then blend it into a paste using half a cup of water. Keep this aside.
  • In a kadai, sauté the potatoes in oil for about 5 minutes on a medium flame.
  • Add the prepared paste, one cup of water, and salt.
  • Mix well, cover and cook for five minutes, stirring occasionally.
  • It is ready to be serves with pavs.
pav with goan potato curry

4. Pav Usal

This usal pav recipe is simple and tasty.

Ingredients 

  • Dried white or yellow peas, 1 cup, soaked for 8 hours
  • Tamarind water, 1 cup
  • Onion, 1, finely chopped
  • Garlic, 4 cloves, finely chopped
  • Green chillies, 2, finely chopped
  • Mustard seeds, 1 teaspoon
  • Asafoetida (Hing), 1 pinch
  • Red chilli powder, 1 teaspoon
  • Garam masala, 2 teaspoons
  • Curry leaves, 1 sprig
  • Coriander leaves, 1 sprig
  • Salt to taste
  • Pepper to taste
  • Cooking oil
  • Pavs, 8

Total Cooking Time

  • 50 minutes

Servings 

  • Serves 4

How to Make

  • Pressure cook the soaked peas for five whistles and then set aside to allow the steam to come out naturally.
  • Heat oil in a dish and add mustard seeds.
  • Once they begin to pop, add the hing and curry leaves.
  • Add the garlic and sauté until the colour begins to change.
  • Then add the onions and sauté until they turn translucent.
  • Add the tomatoes to the dish along with the tamarind water.
  • Simmer for ten minutes.
  • Pour in the cooked peas, garam masala, salt and chilli powder.
  • Mix everything well, cover and simmer on low for twenty minutes.
  • Turn off the heat and garnish with coriander before serving with pav.

5. Chatpata Pav Recipe

Similar to the famous pav bhaji, this is a faster way to get similar flavours.

Ingredients

  • Pavs, 6
  • Butter, 6 teaspoons for pav, 2 tablespoons for masala
  • Onions, ¾ cup, finely chopped
  • Capsicum, ¼ cup, finely chopped
  • Garlic, ½ teaspoon, finely chopped
  • Tomatoes, 1 cup, finely chopped
  • Turmeric powder, 1/4 teaspoon
  • Chilli powder, 1 teaspoon
  • Salt to taste
  • Black salt, ½ teaspoon
  • Garam masala, ½ teaspoon
  • Coriander, 2 tablespoons, chopped
  • Lemon wedges

Total Cooking Time 

  • Half an hour

Servings

  • Serves 6

How to Make 

  • Heat butter in a pan and then add the onions and capsicum.
  • Sauté the ingredients until the onions turn translucent.
  • Add the garlic, tomatoes, chilli powder, turmeric powder, salt and water. Mix well and cook for two minutes on low heat, stirring every few minutes.
  • Add in the garam masala and the black salt and mix well.
  • Stir occasionally as it cooks for about a minute on low heat.
  • Turn off the heat and divide the masala into six parts.
  • Heat a teaspoon of butter in a pan and take one portion of the masala mix.
  • Sauté this for a few seconds.
  • Slit a pav open and place it on the masala on the pan. Ensure the masala is spread evenly on the pav.
  • Cook for a minute before removing from heat.
  • Cook the rest of the pavs with the masala in the same way.
  • Garnish them with coriander and lemon wedges.
chatpata pav recipe

6. Pav Bhaji

Here is an easy pav bhaji recipe.

Ingredients 

  • Vegetable oil, ½ cup
  • Garlic, 2 teaspoons, chopped
  • Green chilli peppers, 1 teaspoon, finely chopped
  • Onions, 1 cup, chopped
  • Fresh ginger, 2 teaspoons, grated
  • Tomatoes, 1 cup, chopped
  • Green peas, 1 cup
  • Carrots, 1 cup, grated
  • Potatoes, 4, boiled and mashed
  • Pav bhaji masala, 3 tablespoons
  • Salt to taste
  • Lemon juice, 1 tablespoon
  • Pavs
  • Butter, ½ tablespoon
  • Onion, ¼ cup, finely chopped
  • Green chilli peppers, 1 tablespoon, finely chopped
  • Fresh coriander, ¼ cup, finely chopped

Total Cooking Time 

  • 50 minutes

Servings

  • Serves 4

How to Make 

  • Heat oil in a dish on medium heat.
  • Sauté the green chillies and garlic for a few seconds.
  • Add the onions and ginger and sauté until the onions have browned.
  •  Add the tomatoes, mix and cook until it turns pasty.
  •  Add the carrots, peas and potatoes.
  • Add the pav bhaji masala and mix well.
  • Cover the dish and cook for fifteen minutes, stirring every few minutes.
  • Add salt and lemon juice and mix.
  • Toast the pavs with butter and serve with the bhaji garnished with coriander, onions and green chillies.

7. Vada Pav

This vada pav recipe will have you feeling like you are walking the streets of Mumbai.

Ingredients 

  • Pavs, 8
  • Dry garlic chutney
  • Potatoes, 1 ½ cup, boiled and mashed
  • Green chillies, 2, chopped
  • Garlic, 1 ½ tablespoons, grated
  • Ginger, 2 teaspoons, roughly chopped
  • Mustard seeds, 1 teaspoon
  • Hing, ¼ teaspoon
  • Curry leaves, 8
  • Turmeric powder, ½ teaspoon
  • Oil, 1 tablespoon
  • Besan, ¾ cup
  • Turmeric powder, ¼ teaspoon
  • Baking powder, a pinch
  • Salt to taste
  • Oil to deep fry

Total Cooking Time 

  • 40 minutes

Servings 

  • Serves 8

How to Make 

  • Using a mortar and pestle, grind the ginger and garlic together with the green chillies.
  • Heat oil in a dish and add mustard seeds.
  • Once they start crackling, add the hing and curry leaves and sauté for a few minutes.
  •  Add the garlic, ginger and chilli paste and sauté for another few seconds.
  •  Add potatoes, salt and turmeric powder and mix everything together well.
  • Remove this from the fire and let it cool.
  • Divide it into 8 parts and shape into balls.
  • For the outer covering, mix the besan, turmeric powder, baking soda, oil and salt together.
  •  Add around 1/3 cup of water to make a batter.
  • Dip the vada mixture into the batter and coat it well.
  • Gently put it into the oil and fry until golden brown in colour.
  • Drain it on paper towels and keep it aside. Do the same for all vadas.
  • Slice each pav and spread the dry garlic chutney onto it.
  • Place one of the vadas inside and serve.
vada pav

8. Misal Pav

Delicious sprouts and tangy tomatoes bring the flavour in this misal pav recipe.

Ingredients

For Misal Masala

  • Onions, ¼ cup, thinly sliced
  • Oil, 1 tablespoon
  • Dry coconut, ¼ cup, grated
  • Coriander seeds, 2 teaspoons
  • Cumin seeds, 1 teaspoon
  • Cloves, 3
  • Peppercorns, 3
  • Cinnamon stick, 25mm
  • Dry Kashmiri red chillies, 2
  • Garlic, 3 cloves

For Misal

  • Oil, 3 tablespoons
  • Cumin seeds, 1 teaspoon
  • Onions, ¼ cup, finely chopped
  • Turmeric powder, ¼ teaspoon
  • Sprouted matki, ½ cup
  • Sprouted safed vatana, ½ cup
  • Sprouted moong, ½ cup
  • Sprouted chawli, 2 tablespoons
  • Chilli powder, 1 ½ teaspoons
  • Coriander, 2 tablespoons, finely chopped
  • Salt to taste

To Serve With

  • Mixed farsan, ½ cup
  • Potatoes, 8 tablespoons
  • Chopped onions, ½ cup
  • Coriander, 4 tablespoons, finely chopped
  • Pavs, 8
  • Lemon wedges, 4

Total Cook Time

  • 40 minutes

Servings

  • Serves 4

How to Make

For Misal Masala

  • Heat oil in a pan and add the onions along with the grated coconut. Sauté until the onions become translucent.
  • Add the rest of the ingredients and sauté the mix for about five minutes.
  • Take this off the heat and rest.
  • Once it has cooled, blend into a powder.

For Misal

  • In a pressure cooker, heat some oil and toss in the cumin seeds.
  • Once they start to crackle, it’s time to add the onions and sauté for a few minutes.
  • Add the misal masala and sauté for another minute.
  • Add the turmeric powder, tomatoes and water and cook well for three minutes, stirring in between.
  • Add the safed vatana, matki, chawli sprouts and moong and mix everything well.
  • Add salt and two cups of hot water.
  • Mix and pressure cook for three whistles.
  • After the steam has released, open the lid.
  • Add ½ cup water, chilli powder and coriander. Mix this well.
  • Simmer for another five minutes and stir occasionally.

To Make Misal Pav

  • Put ¼ of the misal in a bowl.
  • Add in 2 tablespoons of batata poha, 2 tablespoons of mixed farsaan, 1 tablespoon coriander, 2 tablespoons onions and serve with pav.
  • Do the same for the remaining ingredients.

The above pav recipes are easy and delicious and will be a wonderful treat that you can enjoy with the family, so spoil your family by trying a few of them!

10 Delicious Rajasthani Dishes That You Shouldn’t Miss

India is a land of varied cultures and traditions, and the royal state of Rajasthan has always mesmerised us with its vast heritage, golden deserts and majestic forts. However, this colourful state also has much to offer when it comes to mouth-watering delicacies. People from Rajasthan like to enjoy their food, and that reflects in their cuisine. Rajasthani cuisine has been influenced by the warrior-lifestyle of the state’s early inhabitants, and also by the scarcity of fresh vegetables and water in the desert region. Rajasthani food remains unspoiled for days, and many of the dishes can be eaten without heating.

If you wish to learn some delicious and lip-smacking Rajasthani recipes that will make your family drool, we suggest you to read on!

10 Popular Rajasthani Dishes With Recipes

Here are some popular Rajasthani recipes that you can try at home!

1. Laal Maas

One of the most famous and loved meat recipes of Rajasthan is Laal Maas. This hot and spicy mutton gravy can be had with rice or roti.

Laal Maas

Ingredients:

  • Lamb meat – 1 kg, cut into medium-sized pieces
  • Ginger-garlic paste – 1 tablespoon
  • Onions – 3-4,  thinly sliced
  • Thick yoghurt – 1 cup
  • Green cardamom – 3-4
  • Bay leaves – 2
  • Cinnamon stick – 1
  • Turmeric powder – 1 teaspoon
  • Red chilli powder – 4-5 teaspoons
  • Coriander powder – 2 tablespoons
  • Garam masala powder – 2 tablespoons
  • Ghee – 1/2 cup
  • Salt to taste
  • Chopped coriander leaves – 2-3 tablespoons

Preparation Time:

15 to 20 minutes

Total Cooking Time:

1 hour 20 minutes

Serving:

7 to 8

Method:

  • Heat ghee in a heavy bottomed pan and add cardamom, bay leaves and cinnamon stick. Sauté for 2 to 3 minutes.
  • Add onions, ginger-garlic paste, turmeric, yoghurt, mutton pieces and salt. Cover and cook until mutton becomes tender.
  • Add chilli powder and coriander powder. Cook until oil separates from the masala.
  • Add garam masala, one cup water and cook on low heat for 8 to 10 minutes.
  • Garnish with fragrant coriander leaves.
  • Serve hot with boiled rice or any Indian bread.

2. Gatte ki Sabzi

One of our favourite vegetarian Rajasthani recipes is Gatte ki Sabzi. This recipe involves making soft gram flour dumplings dipped in a curd based gravy.

Gatte ki Sabzi

Ingredients:

For the Gattas:

  • Gram flour – 1 cup
  • Curd – 1-2 tablespoons
  • Chilli powder – 1/2 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Dhania powder – 1/2 teaspoon
  • Roasted cumin powder – 1 teaspoon
  • Oil – 1 tablespoon
  • Hing – a pinch
  • Baking soda – 1/2 teaspoon
  • Ginger – 1/2 inch, finely chopped
  • Oil for frying

For the Gravy:

  • Curd – 1 cup, whisked
  • Onion – 1, chopped
  • Green chilli – 1, slit
  • Dried red chillies – 4-5
  • Turmeric – 1/2 teaspoon
  • Cumin – 1/2 teaspoon
  • Cloves – 10
  • Chilli powder – 1 teaspoon
  • Garlic cloves – 6-7, chopped
  • Hing – 1/4 teaspoon
  • Ghee – 1 tablespoon
  • Salt to taste
  • A handful of coriander leaves, chopped

Preparation Time:

10 to 12 minutes

Total Cooking Time:

40 to 45 minutes

Serving:

4 to 5

Method:

  • In a bowl, take gram flour, chilli powder, turmeric powder, dhania powder, hing, cumin powder and salt. Mix all the ingredients.
  • Add curd, oil and baking soda to make a soft dough.
  • Roll the dough into long thin strips.
  • Boil these in water for 6 to 7 minutes.
  • Remove from water, and cut the strips into smaller pieces.
  • Heat oil in a wok, deep fry the gattas until crispy. Keep aside.
  • Heat ghee in a separate pan, and add cumin seeds and chillies. Cook for a minute.
  • Add onion and sauté well.
  • Add cloves and garlic and mix. Throw in all the powdered spices and sauté for a minute.
  • Add salt and curd. As the oil begins to separate, add gattas. Cook for 5 to 6 minutes.
  • Garnish with fresh coriander leaves. Serve hot with any Indian bread or rice.

3. Mirchi Vada

This is a famous street food option that the locals usually relish with evening tea.

Mirchi Vada

Ingredients:

  • Large green chillies – 10-12
  • Gram flour – 1 cup
  • Salt to taste
  • Water
  • Oil for deep frying

Vada Filling:

  • Boiled potatoes – 5-6
  • Fennel powder – 2 teaspoons
  • Chilli powder – 1 teaspoon
  • Dry mango powder – 2 teaspoons
  • Asafoetida – 1/4 teaspoon
  • Coriander powder – 2 teaspoons
  • Green chillies – 2, chopped
  • Salt to taste

Preparation Time:

10 to 15 min

Total Cooking Time:

30 to 35 min

Serving:

4 to 5

Method:

  • Slit the chillies from the centre and discard the seeds.
  • Mash the boiled potatoes and mix salt, chilli powder, mango powder, asafoetida, fennel powder, coriander powder and salt into it.
  • Put the potato filling into the chillies.
  • In a separate bowl, mix gram flour, salt and water to make a smooth and thick paste.
  • Dip the chillies in it.
  • Heat oil for deep frying.
  • Fry the green chillies one by one until they turn golden and crispy.
  • Serve with the imli chutney and mint chutney.

4. Pyaaz ki Kachori

When it comes to Rajasthani food recipes, Pyaaz ki Kachori is something that cannot be missed!

Pyaaz ki Kachori

Ingredients:

For the Dough:

  • Refined flour – 1 1/2 cup
  • Melted ghee – 4-5 tablespoons
  • Salt to taste
  • Baking powder – 3/4 teaspoon

For the Filling:

  • Onions – 4-5, chopped
  • Green chillies – 2, chopped
  • Kalonji – 1 teaspoon
  • Fennel seeds – 2 teaspoons
  • Bay leaves – 2
  • Chilli powder – 2 teaspoons
  • Coriander powder – 2 teaspoons
  • Garam masala powder – 1 teaspoon
  • Gram flour – 2 tablespoons
  • Salt to taste
  • Oil – 2-3 tablespoons
  • Oil for frying

Preparation Time:

15 to 20 min

Total Cooking Time:

30 to 35 min

Serving:

6-8

Method:

  • Mix all the ingredients required for the dough, and knead for 3 to 4 minutes.
  • Heat oil in a pan, add kalonji, fennel seeds and bay leaves, and sauté for a minute.
  • Add onion and green chillies, and sauté for two to three minutes.
  • Add chilli powder, gram flour, coriander powder, garam masala and salt. Cook for two minutes. Turn off heat and let it cool.
  • Make 8 to 10 portions of the dough. Roll and place the filling. Seal the ends.
  • Deep fry on medium heat until they turn crisp.
  • Serve with Lehsun ki Chutney.

5. Lehsun ki Chutney

Rajasthani food is incomplete without this yummy chutney. It can be savoured with snacks as well as meals.

Lehsun ki Chutney
Source: Pinterest

Ingredients:

  • Whole dry red chillies – 8-10, soaked in warm water for 15 to 20 min
  • Whole garlic – 2, cleaned and peeled
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1 teaspoon
  • Sugar – 1 teaspoon
  • Oil – 1/4 cup
  • Water – 1/2 cup
  • Salt to taste

Preparation Time:

20 min

Total Cooking Time:

30-35 min

Serving:

4-5

Method:

  • Put garlic cloves and dry red chillies in a blender and churn into a fine paste.
  • Heat oil in a pan.
  • Let the fenugreek and mustard seeds crackle.
  • Add the prepared chilli-garlic paste, salt, sugar and water. Cook till oil floats on the surface.
  • Serve with parantha, snacks or meals.

Note: Store the chutney in a clean jar glass and use it for a week to 10 days.

6. Baati

This is a type of Rajasthani bread that is round and firm and can be relished with dal and other gravy recipes.

Baati

Ingredients:

  • Whole wheat flour – 3 cups
  • Ghee – 1 cup
  • Sooji – 1 cup
  • Warm water – 1 1/4 cup
  • Salt as required

Preparation Time:

15 mins

Total Cooking Time:

1 hour

Serving:

10 to 12

Method:

  • Mix flour, soojighee, salt and water to make a soft dough.
  • Let it sit for 25-30 minutes.
  • Divide the dough into 10 to 12 equal parts and make small balls.
  • Brush some ghee on them.
  • Preheat the oven at 180 degrees and cook for 25 to 30 minutes.
  • Break the hot baatis and pour ghee on them before serving.

7. Churma

Churma is a Rajasthani sweet dish that tastes absolutely divine.

Churma

Ingredients:

  • Flour – 2 cups
  • Ghee – 1 tablespoon
  • Grated jaggery – 1 cup
  • Mixed nuts (almonds, pistachio and cashew nuts) – 1/2 cup
  • Water – 1/2 cup

Preparation Time:

10 to 15 minutes

Total Cooking Time:

25 to 30 minutes

Serving:

4 to 5

Method:

  • Take flour and add ghee; mix well. Add water to make a stiff dough.
  • Make thick round and crispy chapatis.
  • Cool the chapatis and grind them in a blender until they become a fine powder.
  • In a pan, put the powdered chapatis, jaggery and ghee, and cook on a medium flame for 3 to 4 minutes.
  • Garnish with mixed nuts. Serve hot.

8. Kesar Murg

Kesar Murg is chicken dipped in thick creamy gravy. Cashew nut paste adds a rich texture to this chicken recipe.

Kesar Murg
Source: Pinterest

Ingredients:

  • Boneless chicken – 500 gms
  • Onion paste – 1 cup
  • Ginger-garlic paste – 1 tablespoon
  • Cashew nuts  – 1/4 cup, soaked in warm water for 10 minutes and blended into a fine paste
  • ½ cup
  • Curd – 1 cup
  • Chilli powder – 1 teaspoon
  • Black pepper powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Green cardamom – 8-10
  • Bay leaves – 2
  • Saffron – 1/2 teaspoon, soaked in some milk
  • Ghee – 2 tablespoons
  • Salt to taste

Preparation Time:

10 to 15 minutes

Total Cooking Time:

35 to 40 minutes

Serving:

3 to 4

Method:

  • Heat ghee in a heavy bottomed pan, add bay leaves and cardamom, and cook for a minute.
  • Add ginger-garlic paste and onion paste, and cook for 3 to 4 minutes.
  • Add coriander powder and cashew nut paste and cook for a few minutes.
  • Put chicken and saffron into the pan, mix well and cook on a medium flame for 5-6 minutes.
  • At this juncture, add salt, beaten curd and chilli powder and wait until the chicken gets well-cooked.
  • Add cream, and mix well. Remove from heat, and serve hot with naan or parantha.

9. Bajra Rotla/Bajre ki Roti

This Rajasthani bread can be relished with any gravy or chutney.

Bajra Rotla

Ingredients:

  • Bajra flour – 2 cups
  • Onions – 2, chopped
  • Potatoes – 2-3, boiled and mashed
  • Green chilli-garlic-ginger paste – 2 teaspoons
  • Dried mango powder – 1 teaspoon
  • Chopped green coriander – 1/2 cup
  • Grated fresh coconut – 1/4 cup
  • Garam masala powder – 1 teaspoon
  • Ghee
  • Salt to taste
  • Water

Preparation Time:

10 mins

Total Cooking Time:

20 mins

Serving:

3-4

Method:

  • Take a large bowl, and mix all the ingredients to form a soft dough.
  • Divide the dough into 6 to 8 small portions and roll out each to make a chapati.
  • Heat a flat pan and cook these chapatis one by one using ghee to make them crispy.
  • Serve hot with any gravy or chutney.

Note: Use warm water to make a softer dough.

10. Papad ki Sabzi

This traditional Rajasthani recipe can be instantly prepared with papads, curd and tomatoes. Let’s check it out!

Papad ki Sabzi
Source: Pinterest

Ingredients:

  • Papads – 5-6
  • Curd – 1 cup
  • Tomatoes – 2, chopped
  • Chopped ginger – 1 teaspoon
  • Green chilli -1, chopped
  • Kasuri methi – 1 tablespoon
  • Turmeric powder – 1/2 teaspoon
  • Red chilli powder – 1/2 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Chopped green coriander leaves – 2-3 tablespoons
  • Water – 1/2 cup
  • Salt to taste
  • Oil – 3 teaspoons

Preparation Time:

10 mins

Total Cooking Time:

10 to 15 minutes

Serving:

3-4

Method:

  • Roast papads in the microwave for 2 to 3 minutes. Alternatively, you can deep fry the papads.
  • Heat oil in a pan, add cumin seeds and sauté until they turn brown.
  • Add turmeric powder, coriander powder and kasuri methi and sauté for a while.
  • Add tomatoes, green chillies, ginger and red chilli powder. Cook until the masala separates from the oil.
  • Add water and cook on low heat for a few minutes.
  • Once the gravy starts thickening, add curd, salt and coriander leaves.
  • Take papads and break them into small pieces. Add them to the gravy and cook for a minute or two.
  • Relish with hot paranthas or rotis.

Note: Curd should be at room temperature or else it will coagulate.

If you’re bored of having the same meals over and over again, try out these easy-to-make delicious Rajasthani recipes. These scrumptious dishes are sure to become the favourites of your family members and loved ones!

11 Best Dal (Indian Lentils) Recipes You Must Try

Indian cuisine is much like its culture – varied. Different recipes can be prepared using one common ingredient. Dal is one of the most famous ingredients used in our cuisine, and there is a huge variety of recipes to choose from. From the bright yellow chana dal to tasty moong dal, here is a selection of the best dal recipes from every state of the country.

Easy and Healthy Dal Recipes You Can Make at Home

We all have eaten dal, but may not know how to exactly make it. Here are some easy dal-based recipes for you to try:

1.  Moong Dal Dosa

Healthy and easy, this moong dal recipe is bound to be a hit with your family.

Moong Dal

Ingredients:

  • Moong dal – 2 cups
  • Urad dal – 1 cup
  • Green chillies – 5
  • Ginger – 1 teaspoon, grated
  • Salt – two teaspoons

Total Cook Time:

6 hours

Servings:

Serves Four

Method:

  • Soak moong dal and urad dal in water and keep in a cool place to ferment for at least three hours. If you have the time, leave it to soak overnight.
  • Blend the ingredients together until they reach a batter-like consistency.
  • Leave aside to rise for a couple of hours.
  • In a pan, fry the dosas with oil or ghee until crisp.
  • Serve with chutney or sambar.

2.  Dal Tadka

Here is a dal recipe made in restaurant style.

Dal Tadka

Ingredients:

  • Arhar dal – 1 cup
  • Green chillies – 2, split lengthwise
  • Onion – 1, chopped
  • Tomato – 2, chopped
  • Ginger – ½ inch, grated
  • Turmeric powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Asafoetida – ½ teaspoon
  • Water – 2 ½ cups
  • Kasuri methi – 1 teaspoon, crushed
  • Coriander leaves – 1 tablespoon, chopped
  • Ghee – 1 ½ tablespoon
  • Cumin seeds – 1 teaspoon
  • Garlic cloves – 6, finely chopped
  • Dry red chillies – 3
  • Red chilli powder – ½ teaspoon

Total Cook Time: 

30 minutes

Servings:

Serves four

Method:

  • Rinse and then add the dal to a pressure cooker with the chopped tomatoes, onions, green chillies, ginger, turmeric and asafoetida and 2 ½ cups water.
  • Mix everything well and then pressure cook for 8 whistles.
  • Mash the dal well until you have a creamy but not too thick consistency.
  • Let the dal simmer for about five minutes.
  • Add the kasuri methigaram masala powder, coriander and salt.
  • Mix well and remove from heat.
  • In a small pan, heat some ghee. Add some cumin seeds until they begin to crackle.
  • Add the red chillies, chopped garlic and asafoetida.
  • Once the garlic turns brown, add the chilli powder and mix well.
  • Pour the tempering onto dal and cover.

3.  Dal Fry

Here is a simple Dal Fry recipe.

Dal Fry

Ingredients:

  • Yellow moong dal – ¼ cup, soaked for two hours then drained
  • Masoor dal – 1 cup, soaked for two hours then drained
  • Turmeric powder – ¼ teaspoon
  • Green chillies – 2
  • Ginger – 1 teaspoon, grated
  • Garlic – 1 teaspoon, grated
  • Salt
  • Ghee – 2 tablespoons
  • Mustard seeds – ½ teaspoon
  • Kalonji (Nigella seeds) – ½ teaspoon
  • Kashmiri red chilli – 1 whole
  • Onions – ½ cup, finely chopped
  • Tomatoes – ½ cup finely chopped
  • Coriander – 1 tablespoon, finely chopped

Total Cook Time:

2 hours, 30 minutes

Servings:

Serves four

Method:

  • Put the dal, green chillies, turmeric powder, garlic, ginger, salt and 2 ½ cups of water in a pressure cooker.
  • Mix and cook for two whistles.
  • Heat ghee and add dry red chilly, mustard seeds and nigella seeds and sauté until they turn fragrant.
  • Add onions and sauté until they turn translucent.
  • Add the tomatoes along with a quarter cup of water and cook for a few minutes on medium heat.
  • Add the cooked dal mixture with ¼ cup of water and mix.
  • Cook for 5 minutes on medium heat. Stir it now and then.
  • Garnish with coriander and serve.

4.  Dal Makhani

Here is a Punjabi Dal Makhani recipe for you.

Dal Makhani

Ingredients:

  • Whole urad dal – ¾ cup, soaked overnight
  • Rajma – ¼ cup, soaked overnight
  • Water – 3 cups
  • Onion – 1, finely chopped
  • Green chillies – 2, finely chopped
  • Ginger-garlic paste – 2 teaspoons
  • Tomato puree – 1 cup
  • Cumin seeds – ½ teaspoon
  • Cloves – 3
  • Green cardamom – 3
  • Black cardamom – 1
  • Cinnamon – 1 inch
  • Indian bay leaf – 1
  • Red chilli powder – ½ teaspoon
  • Nutmeg – 3 pinches, grated or powder
  • Cream – ¼ cup
  • Kasturi methi – ¼ teaspoon
  • Butter – 3 tablespoons
  • Salt to taste

Total Cook Time:

1 hour

Servings:

Serves 4

Method:

  • Add the soaked and rinsed dal to a pressure cooker with 3 cups of water.
  • Stir everything together well.
  • Pressure cook for about 18 whistles. If not yet cooked, cook for five more whistles after adding ½ cup water.
  • Heat butter in a pan and add the whole spices. Sauté till they become fragrant.
  • Add the onions and sauté till they’re translucent.
  • Add ginger-garlic paste and cook till the raw smell is gone.
  • Add green chillies and sauté.
  • Add tomato puree and stir.
  • Add nutmeg and chilli powder. Cook this mixture till you see the fat begin to separate.
  • Add the rajma beans and urad dal.
  • Cook everything on low flame for about 25 minutes, stirring occasionally.
  • Add the cream and mix well.
  • Garnish with coriander leaves and cream.

5.  Chana Dal Chutney

This delicious Chana Dal Chutney goes well with dosaidli and even as a side dish for your main course.

Chana Dal Chutney

Ingredients:

  • Split Bengal gram – 2 tablespoons
  • Red chillies – 3
  • Salt – 1 ½ teaspoon
  • Asafoetida – ½ teaspoon
  • Cumin – ½ teaspoon
  • Oil – 2 teaspoon
  • Curry leaves – 1 sprig
  • Green chilli – 1
  • Mustard seeds – 1 teaspoon
  • Curd – ½ cup
  • Pepper – ½ teaspoon

Total Cook Time:

15 minutes

Servings:  

Serves four

Method:

  • In a frying pan, heat some oil and fry the red chillies, cumin and split Bengal gram till you get a fragrance. Set aside to cool.
  • Put the ingredients in a blender along with pepper, asafoetida and salt, and blend well.
  • Add curd to the mix.
  • For the tempering, heat oil in a pan and fry mustard seeds, curry leaves and green chillies together and then pour into the chutney.
  • Mix everything together well and serve with dosaidli or even with piping hot rice and a teaspoon of ghee for a yummy rice dish!

6.  Dal Dhokli

This Indian dal recipe originated in Gujarat and is known for its incredible flavour.

Dal Dhokli
Source: Pinterest

Ingredients:

  • Green moong dal – ½ cup
  • Red chilli powder – ½ teaspoon
  • Salt to taste
  • Curry leaves – 2 teaspoons
  • Cumin seeds – ¼ teaspoon
  • Ghee – 1 tablespoon
  • Garam masala powder – ¼ teaspoon
  • Coriander leaves – ½ tablespoon, chopped
  • Turmeric – 1/8 teaspoon
  • Cumin powder – ¼ teaspoon
  • Bay leaf – ½
  • Asafoetida – 1 pinch
  • Refined oil – 1 tablespoon
  • Coriander powder – 1 tablespoon
  • Wheat flour – ¼ cup

Total Cook Time:

1 hour

Servings:

Serves two

Method:

  • In a large bowl, mix cumin powder, turmeric, chopped coriander, salt, oil and wheat flour.
  • Add just enough water to knead the mix into a dough.
  • Make small balls and roll them out in the same way you would a chapati.
  • Cut out each piece into a square.
  • Take a wide dish and fill it with water.
  • Bring the water to boil and then add the dhokli pieces one by one.
  • Once the dhoklis begin to soften, take them out and keep them separately.
  • Pressure cook the dal with 1 cup of water.
  • Add oil and ghee to a pan and add bay leaf, cumin seeds, curry leaves and a pinch of asafoetida to it.
  • Sauté for a few seconds and then add red chilli powder, coriander powder, cumin powder and turmeric powder to the spices.
  • Mix well.
  • Quickly add this tempering to the dal along with some salt and let it cook for a few minutes
  • Add the dhokli towards the end of cooking, giving them only about a minute or two on the heat.

7.  Pancharatna Dal

Of all the dal recipes, only this one includes the goodness of five types of lentils.

Pancharatna Dal
Source: Pinterest

Ingredients:

  • Whole urad dal – ¼ cup
  • Chana dal – ¼ cup
  • Moong dal – ¼ cup
  • Masoor dal – ¼ cup
  • Tuvar dal – ¼ cup
  • Onions – 2, fine chopped
  • Ginger-garlic paste – 1 tablespoon
  • Green chillies – 3
  • Tomatoes – 2, chopped
  • Turmeric powder – ½ teaspoon
  • Coriander powder – 1 teaspoon
  • Oil – 1 ½ tablespoon
  • Cumin seeds – 1 teaspoon
  • Asafoetida – a pinch
  • Coriander – 2 sprigs, fine chopped
  • Salt to taste

Total Cook Time:

1 hour, 15 minutes

Servings:

Serves four

Method:

  • Leave the lentils to soak for at least two hours before you start making the dish.
  • Once they have thoroughly soaked, add them to a pressure cooker and cook for four whistles.
  • Add oil to a pan and let it heat.
  • Add the cumin seeds and asafoetida.
  • As the cumin begins to turn brown, add ginger-garlic paste and sauté once again.
  • Add the green chillies, tomatoes and coriander powder.
  • Once the oil begins to separate, add the dal, whisking a bit before pouring.
  • Mix well and allow it to cook on low flame for 15 minutes.
  • Garnish with coriander leaves.

8.  Methi Palak Dal

This recipeuses moong dal and spinach.

Dal Palak
Source: Pinterest

Ingredients:

  • Moong dal – ¼ cup
  • Oil – 1 tablespoon
  • Cumin seeds – ½ teaspoon
  • Mustard seeds – ¼ teaspoon
  • Curry leaves – 4
  • Onion – ½ , chopped
  • Green chillies – 3, chopped
  • Garlic – 2 pods
  • Salt to taste
  • Turmeric – ¼ teaspoon
  • Chilli powder – ½ teaspoon
  • Fenugreek leaves – 1 cup, chopped
  • Spinach – 1 cup, chopped
  • Lime juice – 1 tablespoon
  • Water – 1 cup

Total Cook Time:

1/2 hour

Servings:

Serves two

Method:

  • Cook dal in a pressure cooker with half a cup of water. Three whistles should be enough.
  • In a pan, heat oil and add mustard seeds, cumin seeds and curry leaves.
  • When the seeds start to pop, add green chillies and cook till the onions turn translucent.
  • Add garlic and fenugreek leaves and cook until leaves wilt.
  • Add chilli powder, turmeric and salt, and stir well.
  • Next, add spinach and cook till the leaves wilt.
  • Mash dal and add it to the mixture.
  • After mixing well, add a cup of water and let it cook for about ten minutes.
  • Add lime juice and stir well.
  • Cover and let it sit for a few minutes before serving.

9.  Hyderabadi Khatti Dal

This spicy lentils recipe is the Hyderabadi version of Khatti Dal.

Hyderabadi Khatti Dal

Ingredients:

  • Dhuli masoor dal – 1 cup
  • Turmeric powder – 1 teaspoon
  • Tomatoes – 1 cup, chopped
  • Ginger-garlic paste – 1 teaspoon
  • Red chilli powder – 1 teaspoon
  • Green chillies – 3, split into halves
  • Tamarind pulp – 1 teaspoon
  • Salt to taste
  • Vegetable oil – 3 tablespoons
  • Garlic – 6 cloves, crushed
  • Cumin seeds – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Dry red chillies – 3
  • Curry leaves – 12
  • Coriander – 1 tablespoon, chopped

Total Cook Time:

40 minutes

Servings:

Serves four

Method:

  • Add dal to a pressure cooker with salt, tomato, turmeric powder, ginger-garlic paste, green chillies and red chilli powder.
  • Cook for three whistles on low heat.
  • Remove from heat and set aside.
  • Once all the steam has been released, open the lid. Add tamarind pulp and mix.
  • Heat oil in a small pan to make the tempering.
  • Add garlic and let it fry till golden brown.
  • Add mustard and cumin seeds and wait for them to pop.
  • Add this to the dal and sprinkle coriander as garnish. Serve with rice and sabji.

10.  Dal Mughlai

This recipe tells you how to make tasty dal in a style that originated in the royal kitchens.

Dal Mughlai
Source: Pinterest

Ingredients:

  • Tuvar dal – ¾ cup
  • Chana dal – ¼ cup
  • Tomatoes – 1 cup, chopped
  • Bottle gourd – 2 cups, cubed
  • Turmeric powder – ¼ teaspoon
  • Salt to taste
  • Oil – 2 tablespoons
  • Cumin seeds – 1 teaspoon
  • Garlic – ½ teaspoon, finely chopped
  • Green chillies – 1 teaspoon, finely chopped
  • Ginger – 1 teaspoon, grated
  • Onions – ¾ cup, sliced
  • Coriander – 2 tablespoons, fine chopped

Total Cook Time:

Forty minutes

Servings:

Serves six

Method:

  • After washing, allow the dal to soak for at least half an hour and then drain.
  • Add bottle gourd, tomatoes, turmeric powder, salt, 3 cups of water and dal to a pressure cooker.
  • Cook for three whistles.
  • Once the steam has escaped, remove the lid and whisk the dal.
  • Heat oil in a pan. Add cumin seeds and let them pop.
  • Now add green chillies, garlic, onions and ginger and sauté until onions are golden brown.
  • Add the dal, salt and 1/4 cup of water.
  • Mix well. Garnish with coriander and serve.

11.  Dal Bharta

Rich with spices, this dish is bound to impress.

Dal Bharta
Source: Pinterest

Ingredients:

  • Tuvar dal – 2 cups
  • Onion – ¼
  • Garlic – 2 cloves
  • Bay leaf – 1
  • Cinnamon – 1-inch stick,
  • Black peppercorn – 6
  • Salt to taste
  • Water
  • Onion – 1, chopped
  • Ginger-garlic paste – 1 tablespoon
  • Tomatoes – 2, chopped
  • Cashew nut paste – 3 tablespoons
  • Yoghurt – 3 tablespoons, whisked
  • Fresh cream – 2 tablespoons
  • Red chilli powder – 1 tablespoon
  • Garam masala powder – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Cumin powder – ½ teaspoon
  • Coriander powder – ½ teaspoon
  • Butter – 1 tablespoon
  • Coriander – 2 sprigs, finely chopped

Total Cook Time:

40 minutes

Servings:

Serves eight

Method:

  • Boil the dal with onion, garlic cloves, cinnamon sticks, black pepper, bay leaf and salt.
  • Heat oil in a pan. Add onions and salt.
  • Sauté till the onions turn golden brown.
  • Add ginger-garlic paste and cook till the raw smell goes away.
  • Add tomatoes and sauté for a few minutes.
  • Cover and cook until tomatoes turn soft.
  • In a bowl, add powdered spices and make a paste of it using water.
  • Once the tomatoes have softened, pour in the masala paste and cook till the mix is dry.
  • Add the dal and sauté well till it has completely blended with the spices.
  • Add cashew paste and yoghurt and mix well with one cup of water.
  • Add cream and butter, and allow everything to cook till it is creamy in texture.
  • Turn off the heat. Garnish with eggs and coriander.

FAQs

Here are some frequently asked questions:

1. How Much Time Does It Take for Dal to Boil?

Dal can take a long time to boil if not soaked for a minimum of one to two hours. Dals like tuvar dalmoong dal and split Bengal gram will boil in 30 minutes while dals like chana dal and rajma need to be boiled for 40 minutes. If you’re using a pressure cooker, the time taken will be about 15 minutes.

2. How Long Does Dal Last in the Fridge?

Cooked dal can be kept in the fridge for about four to five days without it going bad.

3. How Can I Make Dal Thicker?

You can thicken dal by using cream, coconut milk, tomato paste or stock. You can also allow the dal to cook for longer until enough water evaporates, bringing the dal to the consistency you desire. Mashing the dal also thickens it and gives it a creamier texture.

4. What Happens If I Don’t Soak Dal?

While not all lentils need to be soaked, lentils like beans are better after a good soaking. This is because soaking helps to speed up the cooking time as well as eliminate gas. If you do not soak lentils, you will need to waste a lot more gas or electricity to cook it, or may end up with uncooked dal.

Adding dal to your diet is beneficial as they are rich in protein, fibre, minerals and vitamins. So, get into your kitchen and give something a shot. You will be healthier and happier for it. Your taste buds will thank you too.

4 Traditional Kerala Snacks

We all like to eat chips and other fried foods but we are also aware that fried snacks are not good for us. How about you try some traditional healthy snacks? Traditional snacks are tasty too. It may not be as other ready-made snacks. Read this blog post to learn the recipes of different types of traditional Kerala snacks (sweet, salty, and spicy). Your children will love these.

1. Unniyappam

Uniyappam

Ingredients

  • Rice flour – 2 cups
  • Jaggery – 1 cup
  • Bananas – 2
  • Cardamom powder – 1 tablespoon
  • Cumin powder – 1 tablespoon
  • Ghee – 1 tablespoon
  • Black sesame seeds – 1 tablespoon
  • Coconut  pieces – 1/2 cup
  • Coconut oil for frying (you can use any oil available in your kitchen)
  • Water as required
  • Salt to taste

How to Make

  • Dry roast the rice flour over medium flame for about 3-4 minutes and keep aside.
  • Melt the jaggery in 1/4th cup of water.
  • Slice the bananas.
  • Heat some ghee in a pan and fry the banana slices for 5 minutes. Let them cool then grind to get a smooth paste.
  • Take the roasted rice flour in a bowl and add the melted jaggery to it. Mix well. Add the banana mixture to it and mix again.
  • Add the coconut pieces to the mixture.
  • Add the cardamom powder, cumin seeds, black sesame seeds, and salt, and mix well. The mixture should look like a cake batter.
  • Add some water if needed and make a smooth mixture.
  •  Cover the bowl with a plate and let the batter sit for an hour.
  • Now take the paniyaram pan and apply some oil.
  • Heat the pan and pour the batter in each hole.
  • Cook it over medium flame. When they start turning golden brown, flip it and let them cook from the other side as well. Serve hot.

2. Kozhukatta

Kozhukatta

Ingredients 

  • Rice flour – 1 cup
  • Grated coconut – 1 cup
  • Jaggery – 3/4th cup
  • Ghee – 3 tablespoons
  • Cardamom powder – 1/2 tablespoon
  • Salt to taste
  • Water as required

How to Make

  • Boil half a cup of water.
  • Let it cool then add the rice flour to it. Make a soft dough and keep it aside.
  • Heat a pan and add ghee to it.
  • Add the grated jaggery to the pan and let it melt. Then add the grated coconut.
  • Sauté the coconut and jaggery mixture for about 5 minutes.
  • Add the cardamom powder and salt and mix well.
  • Grease your palm with ghee.
  • Take a small portion of the dough and roll it out to make a small circle.
  • Take 1 spoon of jaggery and coconut mixture and place it in the centre of the rolled out dough.
  • Take the edges of the rolled out dough and bind it.
  • Repeat the above three steps to make more kozhukatta.
  • Steam the kozhukatta for about 15-20 minutes. Serve warm.

3. Banana Chips

Banana chips

Ingredients 

  • Raw bananas (plantains) – 2
  • Turmeric powder – 1/2 tablespoon
  • Salt to taste
  • Oil for frying

How to Make

  • Peel the skin of the bananas with the help of a knife.
  • Slice the peeled bananas. The slices should be very thin.
  • Take 1 cup of water in a bowl and add the turmeric powder to it.
  • Add sliced bananas to a bowl and soak them in water for 15 minutes.
  • Pour them to a colander and let them dry.
  • Then take a towel or cloth then spread the banana slices for absorbing extra water
  • Meanwhile, heat some oil in a pan.
  • Once the banana slices dry, fry them in the oil until they turn crispy.
  • Place these chips on the kitchen towel to get rid of the excess oil from the banana chips.
  • Sprinkle salt on the chips and enjoy.

4. Sweet Poha

Ingredients 

  • Beaten rice (rice poha) – 2 cups
  • Grated coconut – 1 cup
  • Jaggery – 1 cup
  • Cardamom powder – 1 tablespoon
  • Cumin powder – 1 tablespoon
  • Water as required
  • Salt to taste
  • Cashew nuts and raisins – 100 grams

How to make 

  • Melt the jaggery in 1/4th cup of water.
  • Add the grated coconut to the jaggery mix.
  • Cook for about 5 minutes while stirring continuously.
  • Add the cardamom powder, cumin powder, and salt and mix well. Keep aside and let it cool.
  • Dry roast the poha for about 5 minutes.
  • Mix poha to the jaggery and coconut mix.
  • Heat a pan, add 1 tablespoon of ghee to it and roast cashew nuts and raisins.
  • Add the dry roasted cashews and raisins to the poha mixture and mix well. Then enjoy.

Make these yummy snacks for your family and enjoy with your kids.

Disclaimer: The views, opinions and positions (including content in any form) expressed within this post are those of the author alone. The accuracy, completeness and validity of any statements made within this article are not guaranteed. We accept no liability for any errors, omissions or representations. The responsibility for intellectual property rights of this content rests with the author and any liability with regards to infringement of intellectual property rights remains with him/her.

Facing Food Fuss? Let’s Make It Fun With Green Leafy Veggies!

Hello mommies and dear parents of tiny tots. Greetings!

Being a mother to a toddler is equally taxing yet fun. Understanding their babbles and coos to wonder what they are trying to express is a task in itself. Amidst all this along with managing daily routine, feeding children is a major task for mums, and to figure out what is right and what isn’t is another big mystery! Let’s bring in some fun to food so that our terrible 2s and over-enthusiastic 1s along with terrific 3s indulge in it happily and with joy!

Certain food groups like green leafy veggies take a long time to digest…literally in the toddlers mind! They never feel like going for a bowl of greens but would happily munch on crisps any day. Do you also face similar issues dealing with your toddler when it comes to feeding them? Okay then, let’s try to make food fun for our kiddos!

How to incorporate greens in their diet is the question. Green leafy veggies have loads of minerals vitamins and plenty of antioxidants which boost immunity. I tried boiling spinach and blending it to make a fine soup out of it. I thought I had achieved something out of it as the aroma of the steaming hot soup filled the air and everyone in the house was waiting to grab their bowls! I hence felt maybe my little one would do the same. If not, he would at least have a small cup of it. Alas! I was disappointed since he just refrained from gulping it.

What Next?

I wanted my little one to eat, but how to make him eat was the question. After thinking over it for a while, I thought of adding some corn and boiled potato to it, mixed up with cheese, and turning them into tikkis.
The spinach soup was used instead of water to mix up the ingredients. I tossed the tikkis in butter and offered it to my tiny little human.

The moment he took the first bite, he fell in love with the dish and happily started munching on healthy green spinach corn tikkis! My cup of joy was full seeing him do that.

One thing I learnt out of this was if we experiment with food for young ones, they love and enjoy every bit of it. The monotonous roti subji or rice or dal do not lure them much. At the same time, keeping the kid’s health in mind we should opt for healthy choices rather than going for ready-to-eat products like junk and fast food.

Such experiments even help incorporate good foods in a different way and make the platter a perfect snack.

Recipe for Spinach Corn Aloo Tikki

  • 1 boiled potato, mashed
  • 0.5 cup boiled corn, mashed
  • 3 tbsp spinach soup or spinach paste
  • Cheese as per your requirement
  • A bit of salt
  • Lemon juice
  • Pepper (if loved by your kid)
  • Butter to shallow fry tikkis

Mix all ingredients to a smooth dough and make around 5-6 small tikkis out of it. You may use a cookie cutter to mould the tikkis and make them more attractive for your little one. Shallow fry it with butter on a pan and serve.

Disclaimer: The views, opinions and positions (including content in any form) expressed within this post are those of the author alone. The accuracy, completeness and validity of any statements made within this article are not guaranteed. We accept no liability for any errors, omissions or representations. The responsibility for intellectual property rights of this content rests with the author and any liability with regards to infringement of intellectual property rights remains with him/her.

Rice Cooker Vs. Pressure Cooker: Which one is best?

Is Rice cooker and Pressure Cooker the same thing?

Here we have something for you and your kitchen. Things that will make your kitchen look more adorable.

A non stick cooker is the essential requirement of every house—the thing which helps us with cooking rice. Cooker words must have made you think of Gas cooker. So dear readers, here we have something new and quite different.

The world is moving towards technology. It is the time that you also start opting for technologically advanced equipment. So here we are to tell you about such a technological appliance cooker.

Something related to rice cooker and pressure cooker. As the name suggests, it helps us in our kitchens to cook rice.

Well, are you confused between the two?

So, don’t get confused!

Yes, they are both the same thing in terms of cooking, as both help in cooking rice. But they are not the same when we talk about working and design.

This article is all about what is the difference between the Rice Cooker and the Pressure Cooker and which one suits your kitchen the best.

Do read it to get the best choice for cooking rice so that you can enjoy the meal with your family without regretting your decision.

Rice Cooker

Rice cooker is the choice for those who wish to cook just rice. The Cooker can be used to prepare any rice in it.

The Rice cooker comes with features like a heating pad or coil that works as an external heating source. In addition to this, the Cooker also consists of a steam basket.

The process of rice cooking is quite simple.

Firstly the liquid in the Cooker starts heating, after that it starts getting evaporated in the air. Finally, when you open the lid, you are unable to see any water.

Pressure Cooker

Though it is quite similar in looks to a rice cooker still has a lot many differences. The features of the pressure cooker are quite different from that of a rice cooker. The pressure cooker lid at the top, that can be locked whenever required. The primary function of the cover is that it doesn’t allow the steam to escape out.

The pressure cooker also consists of a sensor that tells about the temperature inside the Cooker.

The pressure cooker can also get used to making meat. Multifunctional pressure cookers are also available in the market. But the rice cooking in such a pressure cooker is quite slow.

Rice Cooker Vs. Pressure Cooker

Efficiency

Rice cooker is energy efficient and helps save power, which is not at all possible in the pressure cooker. Rice Cooker can cook in it, any rice available in the market.

Temperature

The pressure cooker helps kill all the microorganisms as the temp inside the Cooker is very high, but this is not possible in case of a Rice cooker, as it doesn’t have a lid to seal.

Fast cooking

The pressure cookers are the best choice for those living at high altitudes because the speed of cooking food is quite slow. The rice cooker does not offer the same.

Weight

If we compare the weight of the two, the pressure cooker is quiet and difficult to clean.

Conclusion

To summarize, we can say that both the rice cooker and pressure cooker are different in their features. So, it depends on your requirement, as to which one Is good for you. If you are looking for something only to cook rice and live in a region with an average temp, you can go with a rice cooker.