Matar Mushroom Recipe | Hungryforever.Com

Matar Mushroom Masala Makes an excellent side dish for roti and chapati. This recipecombines mushrooms and peas for a mouthwatering dish! The recipe is given below !

SERVES : 4

PREP&COOK TIME : 30

INGREDIENTS

• 200 grams button mushrooms
• 2/3 cup fresh peas
• 3 tomatoes chopped
• 1 onion chopped
• 1 green chili
• ¼ tsp red chili powder
• ½ tsp Turmeric powder
• ¼ tsp Garam masala powder
• 1 tsp coriander powder
• 1½ tsp ginger garlic paste
• 2 cups Water
• 2 tbsp Oil
• salt as required

INSTRUCTIONS

1. Heat the oil in a pan
2. Sauté the onions until translucent
3. Add the ginger garlic paste and sauté
4. Add the tomatoes and green chillies and stir well.
5. Then, add the spice powders apart from the garam masala powder and sauté for a minute.
6. Add the mushrooms and peas
7. Sauté for three minutes
8. Add water and salt
9. Cover the pan and cook until the peas are softened
10. Sprinkle garam masala powder over the curry
11. Stir and serve!

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Gujarati Kadhi Recipe | Hungryforever.Com

Gujarati Kadhi Recipe – Kadhi is a famous North Indian dish that resembles to soup. It is basically a dish with thick or thin gravy.Recipe is given below !

SERVES :4

PREP&COOK TIME : 20 mins

INGREDIENTS

• 2 cups fresh curd dahi
• 5 gram tbsp besan bengalflour
• 2 tsp ghee
• ½ tsp Cumin seeds jeera
• ½ tsp Mustard seeds
• ½ tsp oasafoetida hing
• 5 leaves Curry kadi patta
• Salt to taste
• 1 tsp ginger-green chili paste
• 2 tbsp sugar
• 2 tbsp coriander leaves finely chopped

INSTRUCTIONS

1. Whisk together the curd and besan to get a lump-free mix.
2. Add 3 cups of water and mix well. Keep aside.
3. Heat the ghee in a kadhai (wok or heavy-bottomed pan) and add the cumin seeds and mustard seeds.
4. When the seeds crackle, add the asafetida and sauté for a few seconds.
5. Add the prepared curd-besan mixture, curry leaves, salt, ginger-green chili paste and sugar, mix well and bring to a boil for 2 minutes, stirring continuously.
6. Reduce the flame and simmer for 10-12 minutes, stirring occasionally.
7. Garnish with coriander and serve hot.

VISIT : https://www.hungryforever.com/recipe/gujarati-kadhi-recipe/

Chiroti Recipe | HungryForever

chiroti sweet recipe is a traditional Karnataka sweet that is prepared on special occasions and religious festivals. The recipe is given below !

SERVES : 4

PREP&COOK TIME : 40

INGREDIENTS

• 1/2 cup chiroti rave / pheni rava / fine semolina
• 1/2 cup MAIDA | ALL PURPOSE FLOUR
• 2 tablespoons Rice flour
• 3 tablespoons solidified ghee
• 1/2 cup Sugar powder
• 1/2 teaspoon cardamom powder
• 1 clove powdered
• Salt
• Oil to fry

INSTRUCTIONS

1. Mix powdered sugar, cardamom and clove powders. Keep aside.
2. Combine semolina, flour, tbsp. of ghee and salt. Mix well.
3. Knead to dough with water. Rest for an hour.
4. Whisk 2 tbsp. ghee with rice flour and keep aside.
5. Roll piece of dough into thin circle. Layer 5 such circles with rice flour paste applied in between. Apply rice flour paste on top and roll layers to thick log. Seal edges. Cut into inch long discs.
6. Roll the discs into circle. Deep fry the discs on low flame avoiding change of colour.
7. Sprinkle powdered sugar mixture and serve Chiroti.

   VISIT : https://www.hungryforever.com/recipe/chiroti-recipe/

Chicken Cheese Ball Recipe | HungryForever

Chicken Cheese Balls is the another perfect Snacks recipe for non-veg lovers. Easy to make and delicious. So let’s take a look of this recipe.

SERVES : 7

PREP&COOK TIME : 35 mins

INGREDIENTS

• 1 cup Chicken cooked and shredded
• 1 cup cheese grated
• 2 tbsp coriander leaves finely chopped
• 1/2 tsp oregano
• 1/2 tsp chilli flakes
• Salt to taste
• 1 cup breadcrumbs
• 3 tbsp all purpose flour
• Oil for deep frying

INSTRUCTIONS

1. Take all the ingredients given until breadcrumbs in a bowl and mix well to form a soft dough.
2. Divide it into equal portions and shape into balls.
3. Take 2 tblspn flour in a bowl, and 2 tblspn of flour in another bowl, add some water to one and make it into a thin paste.Now take breadcrumbs in a plate.
4. Take one ball and roll it in flour, dip it in flour paste and coat with breadcrumbs.
5. Now deep fry this till golden.
6. Drain and serve.

   VISIT : https://www.hungryforever.com/recipe/chicken-cheese-ball-recipe/

Bread Halwa Recipe | HungryForever

The mouthwatering bread halwa is a simple and quick sweet dish prepared from soaked bread pieces. How to make Bread halwa with ghee, milk, cashew and badam with Step by step instreuction.

SERVES : 4

PREP&COOK TIME : 30 mins

INGREDIENTS

• 5 slices Milk Bread
• 1/3 cup sugar
• 1 cup Milk
• 1/4 cup ghee
• 5 cashews

INSTRUCTIONS

1. Trim the edges of bread slices and cut into small squares,Set aside.Add half of ghee in a pan and heat it.Add the bread pieces.
2. Keep roasting till it is golden brown.Add milk first add 1/2 cup mash it well.Then add another 1/2 cup.
3. Let it get cooked for a min.Then mash it well with the laddle.Now add sugar.
4. It will start to turn goey.At this stage slowly add ghee, little by little and keep mixing.Reserve a tsp of ghee alone.
5. Once it starts to leave the sides of the pan.It is the right stage, now fry cashews in a tsp of ghee till golden and add it.Give a quick mix and switch off.
6. Serve hot / warm

Notes :

1. Roast the bread pieces till golden brown.
2. Don’t compromise on ghee, then you will not the desired halwa texture and consistency.
3. When it turns into a mass, ghee will start to ooze out at the sides thats the correct stage to switch off.
4. The final consistency should be goey not thick.
5. Keeps well for 2 days if refrigerated.While serving just heat it and serve.
6. We used milk bread, you can use normal bread too but make sure you increase sugar.

   VISIT : https://www.hungryforever.com/recipe/bread-halwa-recipe/

Chili Potato Recipe | HungryForever

Chilli Potato Recipe – is an easy to make Indo-Chinese dish which can be served as a starter or as a side dish with fried rice. The recipe is given below!

SERVES : 3

PREP&COOK TIME : 45 mins

INGREDIENTS

• 3 medium Potato
• 2 tablespoons corn starch or corn flour
• ¼ teaspoon red chilli powder
• Salt to taste
• Oil for frying

for making chilli potato

• 2 teaspoon Oil
• 1 tablespoon garlic
• 1 tablespoon spring onion white chopped
• 1 medium onion sliced
• 1 small capsicum
• 1 green chilli
• 1 teaspoon soya sauce
• 1½ teaspoon Tomato ketchup
• ½ teaspoon red chilli powder
• ½ teaspoon Vinegar
• Salt as needed
• 1 tablespoon Spring onion greens

INSTRUCTIONS

1. Wash and peel the skin from potatoes. Slice them into wedges in the same way as we do for french fries. Soak them in cold water for 30 minutes.
2. After 30 minutes, drain the excess water from potatoes, and wipe them well with a kitchen towel to remove all the moisture from the potato pieces.
3. In a bowl, add corn flour, pepper powder, salt and mix well. Add the drained and wiped potato pieces to this bowl, and toss gently so that the mixture gets coated on the potatoes.
4. Heat oil in a pan. When the oil is hot enough, add the potato pieces in batches and fry them on medium flame till they become golden brown colour.
5. Remove the potato pieces using a slotted spoon and transfer them to a kitchen tissue or an absorbent paper to remove excess oil. Keep them aside.

to make chilli potato

1. Heat 1½ – 2 teaspoons of oil in a pan.
2. When the oil is hot enough, add finely chopped garlic, slit green chilli, and saute well till the raw smell goes off.
3. Add spring onion white, thinly sliced onion, and saute again on high flame till onion turns transparent.
4. Add tomato ketchup, soya sauce, red chilli powder, sugar, vinegar and salt.
5. Take care while adding salt, as salt is contained in the sauce. Add few tablespoons of water to the pan and mix well. Stir well until it reaches a saucy consistency.
6. Add sliced capsicum, and stir well until it gets cooked.
7. Add the fried potato pieces, and mix well so that the sauce gets coated well on the potato pieces. Finally, add chopped spring onion greens. Turn off the flame
8. Serve chilli potato as a starter or as a side dish with fried rice.

 VISIT : https://www.hungryforever.com/recipe/chili-potato-recipe/

Methi Murgh Recipe | HungryForever

Methi Murg is a simple, delicious chicken curry featuring fresh fenugreek leaves. It is easy to put together. Use this recipe to learn to make it. The recipe is given below !

SERVES : 4

PREP&COOK TIME : 50 mins

INGREDIENTS

• 1 lb Chicken
• 1 bunch Fenugreek Leaves (Methi)
• 2 onion finely chopped
• 2 green chillies
• 1 tbsp ginger garlic paste
• 2 tomatoes pureed
• 2 tbsp yogurt beaten
• 1/2 tsp Turmeric powder
• 3 tsp chilly powder
• 2 tsp coriander powder
• 2 tsp Cumin powder
• 2 tsp fennel powder
• 2 tsp Garam masala powder
• 2 tsp Cumin seeds
• 2 tsp fennel seeds
• Salt as needed
• 3 tbsp Oil

INSTRUCTIONS

1. Take a heavy bottomed pan, heat the oil and splutter the cumin and fennel seeds.
2. Add the chopped onions and saute till it turns golden brown.
3. Add the ginger garlic paste and green chillies. Fry for a minute till the raw smell vanishes.
4. Add the chicken pieces, beaten yogurt and salt. Stir fry for few minutes.
5. Add all the dry spice powders (coriander, cumin, chilly, turmeric and fennel powders).
6. Add the tomato puree and required water. If you want a dry dish add very little water.
7. Cover and cook for about 15 minutes till the oil separates from the masala.
8. Finally add the methi leaves and garam masala powder.
9. Cook for a minute and switch off. Tasty methi chicken curry is ready to be served.

 VISIT : https://www.hungryforever.com/recipe/methi-murgh-recipe/

Onion Pickle Recipe | HungryForever

Onion pickle is mostly used in SouthIndian dishes but our onion pickle tastes . This pickle recipe is must try with roti or bread or even Indian most famous snack! The recipe is given below.

SERVE : 10

PREP&COOK TIME : 1 hour

INGREDIENTS

• 500 g Sambar Onion / Shallots / Chinna Ulli peeled
• 1/2 cup Oil
• 2 tsp Turmeric Powder / Manjal Podi
• chilli powder to taste
• Salt to taste
• 1/4 cup tamarind pulp
• 3-4 tbsp Jaggery / Sarkarai

For Pickle Powder:

• 1 tbsp Mustard Seeds / Kaduku
• 1 tbsp Cumin Seeds / Jeerakam
• 1 tsp Fenugreek Seeds / Vendayam

For Tempering:

• 1 tsp Mustard Seeds / Kaduku
• 1 tsp Urad dal / Ulundu Paruppu
• 1 tsp Cumin Seeds / Jeerakam
• 2 broken Dry Red Chilli
• 1/2 tsp Asafoetida / Hing / Kaya Podi

INSTRUCTIONS

1. In a dry pan add the pickle spices and roast them till light golden and toasted. Remove them to a plate and let it cool. Add them to blender and make into a fine powder. Set aside till use. Keep the blender ready, because you want it to grind the onions.
2. Heat oil in a heavy bottom kadai. Add in the peeled shallots and fry them for 3 to 4 mins till it is light golden and transparent.Drain them to a bowl.
3. Now take half of the shallot mix in the blender and make it to a coarse mix. Set aside till use.
4. Now heat the same oil again. Add the seasoning ingredients and fry them for a min.
5. Add the pureed onion mix, the remaining whole fried shallots and cook them for 5 to 6 mins.
6. Add in turmeric powder, chilli powder, salt and mix well.
7. Add in the pickle powder, tamarind pulp and jaggery. Mix them well so everything is melted and combined.
8. Cook them on a low heat for 10 to 15 mins till oil separates from the mix.
9. Switch off the heat and let it cool down.
10. Now store it in air tight container. Use clean spoons when you serve.

Notes:

1. Cool it completely then store it in a sterlized air tight container.
2. Use clean spoon while serving.
3. You can store this in room temparature for 3 to 4 days.
4. If you are too scared you could store it in fridge for 2 to 3 weeks.

VISIT : https://www.hungryforever.com/recipe/onion-pickle-recipe/

Bharwan Bhindi Recipe | Hungryforever.Com

This is one of the richest curry preparations of Indian cuisine and its outright delicious. The key sub ingredient in making best bharwa bhindi.Find this complete recipe here !

SERVES : 4

PREP&COOK TIME : 1 hour

INGREDIENTS

• 500 g okra
• 2-3 tbsp Oil
• spices for stuffing
• 1 tbsp dry mango powder
• 2 tbsp coriander powder
• 1 tsp red chili powder
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• salt or black salt or rock salt

INSTRUCTIONS

1. Wash, wipe dry and trim the ends of the okra.
2. Slit each of the okras vertically without breaking or cutting into two halves.
3. Combine all the stuffing ingredients in a bowl with salt and mix well.
4. Fill each slit okra with the spice mix.
5. Heat oil in a kadai.
6. Put in the stuffed okra and cook on low heat till done.
7. Serve.

 VISIT : https://www.hungryforever.com/recipe/bharwan-bhindi-recipe/

Tofu Rice Bowl Recipe | HungryForever

This recipe is a spicy tofu bowl, full of marinated vegetables and fresh herbs, on a bed of grains !! The recipe is given below.

SERVES : 4

PREP&COOK TIME : 35 mins

INGREDIENTS

Tofu Bowl

• 2 cups cooked brown rice
• 1 cups shredded carrots
• 2 cups spinach leaves
• 2 cups broccoli florets
• 2 teaspoons olive oil or additional sesame oil divided
• 1 cup chickpeas (drained and rinsed, if using canned) salt/pepper
• 16 oz extra firm tofu pressed and drained

Peanut sauce

• 1-2 tablespoons toasted sesame oil
• ¼ cup low-sodium soy sauce
• ¼ cup 100% pure maple syrup
• 2 teaspoons chili-garlic sauce
• ¼ cup creamy or crunchy peanut butter

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth.
3. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
4. Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
5. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
6. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup spinach leaves, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

   VISIT :  https://www.hungryforever.com/recipe/tofu-rice-bowl-recipe/