Sunday, June 26, 2016

Moong Daal ke Pakode Recipe | How to Make Moong Daal Bhajiya


Moong Daal ke Pakode is made using yellow moong daal instead of gram flour. To make the batter, moong daal is soaked in water for 3-4 hrs and then grounded and mixed with few Indian spices and deep fried in hot oil. It gives a crispy outer layer with a softness inside resembling a vada.

Posting this recipe, I feel I'm on a fried snack blogging marathon, hehehe. Ramadan coupled with a rainy climate in my place has resulted in such an outcome. I'm also trying to publish as many Ramadan recipes as possible before this month gets over, when I'll be back to my daal, roti, sabzi routine :P.

So, you enjoy these crispy hot moong daal pakodas for today, till I come back with more fried and yummy snacks recipes :)

Friday, June 24, 2016

Qeema Lobia Curry Recipe | Lobia wala Qeema

Qeema Lobia Curry is basically black eyed beans cooked with minced mutton. 

Qeema or minced meat is such a versatile ingredients that if you mix it with anything it tastes great. And today's recipe is a unique combination of qeema with lobia or black eyed beans, yet a healthy meal. If you want to include these black eyed beans in your family's diet then is one way to do it. 

It goes well with roti, paav, zeera rice, ghee rice or even plain rice.

Though I liked this dish, but it was not taken so well by my family, as they don't prefer mixing veg with non vegetarian dishes :P

Wednesday, June 22, 2016

Baingan Pakoda Recipe | How to Make Baingan Pakora | Easy Pakoda Recipe


A mouthwatering fritters recipe using baingan or brinjal is an instant hit in my home and usually I end up making this Baingan Pakoda almost everyday for my Iftar.

Baingan / brinjal / aubergine is not very well taken in my house except in this form. It gives a crispy outer layer with a soft and delicious taste from within. This is a must try recipe if you are in a hurry or don't have time and yet want to savor your taste buds.

These are best enjoyed hot with green chutney specially during winters and rainy seasons or otherwise whenever you crave for something fried.

Sunday, June 19, 2016

An Iftar Menu at my Home - 2016

I usually take pictures of my Iftar spread whenever I'm in a mood to do so (which rarely happens :P) and the table gets ready atleast 15 minutes before the Azaan. Today, I'm sharing a pic of my yesterday's Iftar.

You can also see my Iftar Spread of the previous years - Ramadan 2013, Ramadan 2014 and Ramadan 2015 by clicking on the respective links.


Menu includes:
1. Dates
2. Fresh Orange Juice - Recipe coming soon
3. Turri (dry fruits drink) - Recipe here
4. Kala chana - Recipe here
5. Onion pakoda - Recipe here
6. Bread pakoda - Recipe coming soon
7. Samosa - Store bought
8. Samosa chaat - made with store bought samosas
9. Jalebis - Store bought
10. Fruits


Another random click.....


Menu includes:
1. Dates
2. Shikanji - Recipe here
3. Harira - Recipe here
4. Kala chana - Recipe here
5. Mirchi Bhajji - Recipe coming soon
6. Meat Kabab - Store bought
7. Samosa - Store bought
8. Sweets - Store bought


Keep checking this page, as I will post more pics as and when I click.... :)

Saturday, June 18, 2016

Onion Pakoda Recipe | How to Make Onion Pakora | Pyaaz ke Pakode

Onion Pakoda or Pyaaz ke Pakode is a deep fried Indian snack with onions as the main ingredient.

With Ramadan in full swing and a perfect weather in my place, I get tempted to make pakodas or bhajjis everyday for my Iftar :). You can also make these crispy pakodas for your tea time snacks or for entertaining your guests and enjoy with a hot cup of tea.

Also, find my other pakoda recipes here:
Aloo Bhajjis
Cabbage Pakoda
Chicken Pakoda
Methi ke Pakode
Palak Pakode
Qeema Pakoda


Friday, June 17, 2016

Harees Recipe | How to Make Harees

Harees is the most popular Iftar treat in the United Arab Emirates and other neighboring countries. It is widely distributed to family, friends, neighbors and the poorer people in the society during Ramadan. Harees also finds its place in traditional weddings along with biraynis in the Middle Eastern countries. It is a one pot meal cooked with crushed wheat (dalia), mutton or chicken and salt.

Every Ramadan we used to get bowls of Harees from our Arab neighbors and the mutton harees was always favored in my house over the chicken version. But the overall taste is really bland for an Indian taste buds. So, to Indianize it and make sure it doesn't go waste my mom use to give it a makeover by preparing separate masala gravy and then adding the harees in it, voila... and we used to enjoy the end product - an Indian Haleem everyday.

Well, my son ate it without any fuss as he eats less spicy food, while my hubby gave me a weird look after seeing it, but had it somehow. And to compensate it,  today he has told me to place an order for Pista House Haleem widely available in Bangalore during Ramadan to relish the Hyderabad delicacy.

Also, see my recipe of Mutton Haleem and Chicken Haleem prepared in Indian style.  

Do stay tuned for my upcoming post - "An Iftar Menu at my Home - 2016"