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Zaikedar Recipes

Zaikedar Recipes
Zaikedar Recipes

Today we are going to teach you the five best food recipes. By cooking which you can get praise from your family and your friends. It is very easy to cook them.

BEETROOT MAGIC

INGREDIENTS

  • Beetroot-3 medium size
  • Ginger- 2 teaspoonfuls (chopped in fine long pieces)
  • Garlic -1 teaspoonful (chopped)
  • Heeng -a little bit mustard seed-1/2teaspoonful
  • Salt- as per need
  • Edible oil- 2 teaspoons
  • Chat masala- 2 teaspoons


METHOD: Cut the beetroot into small pieces. Pour edible oil in a pan, after heating the oil, add half a teaspoon of mustard seed. When it cracks, add garlic pieces. After a few seconds add finely chopped ginger. Sauté it. When the aroma starts, add a pinch of heeng, then add pieces of beetroot and stir it for 3 to 4 minutes. Turn off the gas. Keep this beetroot salad in a bowl and sprinkle the chat masala. It’s ready.
Now serve. Children relish it a lot.

HEENG KACHAURI

HEENG KACHAURI

INGREDIENTS

  • All-purpose flour (maida)-1 and 1 /2 cups
  • Wheat flour- 1/2cup
  • Heeng (asafoetida)- 1 teaspoonFor stuffing
  • Roasted gram flour (sattu)
  • 5 to 6 teaspoons
  • Salt – for taste
  • Edible oil- for deep frying
  • Serve it with green chutney.

METHOD: Take a bowl, add maida, wheat flour, a bit of salt, and 2 teaspoons of refined oil. Mix it well and make a dough. Keep aside to settle. Take another bowl, add roasted gram flour (sattu), a bit of salt. Boil the heeng in 4 or 5 teaspoonfuls of water and add in sattu. Mix well, make dough. Make tiny balls the size of a marble. Take the flour dough as it is settled down now. Make balls the size of tennis balls. Take the flour ball and stuff the sattu ball in it. Press the ball with your palm. Flatten it. Do this process in all balls. Keep the edible oil to heat and deep fry the ball.

GREEN CHUTNEY

GREEN CHUTNEY

INGREDIENTS:

  • Coriander leaf-100 gm
  • Mint leaf- 1or 2 streaks
  • Garlic-2 to 3 cloves
  • Salt-as per requirement
  • Curd-4 to 5 teaspoons

METHOD: Wash all leaves. Chop them and keep them in a mixer grinder. Add garlic, salt, and curd. Make a paste. Chutney is ready to serve with any snack.

MOONG DAL RECIPE

MOONG DAL RECIPE

INGREDIENTS:

  • Moong dal-2 cups (whole)
  • Onion- 1 medium size (chopped in fine pieces)
  • Green chili- 3(chopped) or as per taste
  • Mustard oil- 2 teaspoons
  • Salt- as per taste method:


Turn on the gas burner. Keep the pan on it. When the pan becomes heated, add the moong dal. Roast it dry. Stir continuously. When it turns light brown (very light) turn off the burner. Wash it. Keep the roasted whole moong in a pressure cooker add 5 to 6 cups of water. Turn on the burner and keep the cooker on it. After 5 to 6 whistles, turn off the gas burner. Drain the moong. Now take this in a bowl. Add onion, green chili, salt, and mustard oil. Some green coriander for garnishing. You can use the left-over gravy in the cooker as a soup with butter, and salt. P.S.- Keep the pan on the burner, add 1/2 teaspoon edible oil, add some mustard seed. When it cracks, add a pinch of heeng and put it in the gravy left in the cooker. Salt for taste.
The soup is ready.

PALAK KE PAKODE

PALAK KE PAKODE

INGREDIENTS:

  • Spinach-250 gms
  • Green chili-2 or 3(chopped)
  • Gram flour-4 tablespoons
  • Suji-4 teaspoons
  • Garlic paste-1 teaspoon
  • Turmeric powder-1 teaspoon
  • Salt-as per taste
  • Chat masala-to sprinkle (2 to 3 teaspoons)
  • Edible oil-for deep frying

METHOD:
Wash the spinach and chop it finely. Take a bowl, add chopped spinach, green chili, gram flour, garlic paste, turmeric powder, salt, and suji. Mix it well. Heat the edible oil in a pan. Deep fry the small pakoda. Sprinkle chat masala.
Serve it with tomato chutney or green chutney.

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