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Windhu Kitchen https://www.windhukitchen.com Authentic Indian Cuisine Sat, 13 Nov 2021 23:56:49 +0000 en-US hourly 1 https://wordpress.org/?v=5.9 Sorakaya Pappu | Anapakaya Pappu | Lauki Dal https://www.windhukitchen.com/recipe/sorakaya-pappu-anapakaya-pappu-lauki-dal/?utm_source=rss&utm_medium=rss&utm_campaign=sorakaya-pappu-anapakaya-pappu-lauki-dal https://www.windhukitchen.com/recipe/sorakaya-pappu-anapakaya-pappu-lauki-dal/#respond Tue, 22 Jun 2021 15:20:43 +0000

A quick dal recipe made with lauki/sorakaya is a traditional Andhra style dal recipe that gives an aromatic flavor due to the tempering and is a good combination of Sorakaya and Pappu. Serve hot with white rice and ghee.]]>

A quick dal recipe made with lauki/sorakaya is a traditional Andhra style dal recipe that gives an aromatic flavor due to the tempering and is a good combination of Sorakaya and Pappu. Serve hot with white rice and ghee.

Ingredients

  • 3 Tablespoons Oil
  • 1 Bowl Chopped Sorakaya
  • 1 Large Chopped Tomatoes
  • Few Onion Petals
  • 4 Chopped Green Chilies
  • 1/2 Teaspoon Turmeric Powder
  • 1 Teaspoon Red Chili Powder
  • 1.5 Teaspoon Salt
  • 1 Cup Mashed Toor Dal
  • 1/2 Cup Tamarind Extract
  • Chopped Coriander Leaves
  • 1/2 Teaspoon Jeera
  • 1/2 Teaspoon Mustard Seeds
  • Few Dry Red Chilies
  • 4 Crushed Garlic
  • Few Curry Leaves

Method

Step 1

Heat 1 tablespoon of oil and add 1 bowl of chopped sorakya, 1 large chopped tomatoes, and mix well.

Step 2

Add few onion petals, 4 chopped green chilies, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoon salt, and mix well.

Step 3

Close the lid and cook for 2 minutes. Mix and cook again until sorakaya is well done.

Step 4

Now add 1 cup of boiled and mashed toor dal to the sorakaya. Mix well.

Step 5

Add 1/2 cup tamarind extract, 1 cup water, and mix well. Close the lid and cook for 5 minutes.

Step 6

Add chopped coriander leaves and turn off the stove.

Step 7

Heat 2 tablespoons of oil and add 1/2 teaspoon jeera, 1/2 teaspoon mustard seeds, few dry red chilies, 4 crushed garlic, few curry leaves.

Step 8

Add the seasoning to the sorakaya dal and mix well.

Step 9

Serve hot with White rice and ghee.

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Methi Chicken | Chicken with Fenugreek Leaves https://www.windhukitchen.com/recipe/methi-chicken-chicken-with-fenugreek-leaves/?utm_source=rss&utm_medium=rss&utm_campaign=methi-chicken-chicken-with-fenugreek-leaves https://www.windhukitchen.com/recipe/methi-chicken-chicken-with-fenugreek-leaves/#respond Tue, 22 Jun 2021 15:06:44 +0000

Chicken curry with Fenugreek leaves (methi) is a hearty and healthy dish that is just perfect for a quick dinner dish. Serve this chicken methi curry along with Ghee Rice and Raita for lunch or dinner.]]>

Chicken curry with Fenugreek leaves (methi) is a hearty and healthy dish that is just perfect for a quick dinner dish. Serve this chicken methi curry along with Ghee Rice and Raita for lunch or dinner.

Ingredients

  • 1.5 Kg Chicken
  • 1/2 Teaspoon Turmeric Powder
  • 1.5 Teaspoon Red Chili Powder
  • 1.5 Teaspoon Salt
  • 1 Tablespoon Ginger Garlic Paste
  • 3 Tablespoons Curd
  • 1.5 Cup Chopped Onions
  • 5 Chopped Green Chilies
  • 1 Cup Chopped Tomatoes
  • 1 Cup Fresh Methi Leaves
  • 1 Teaspoon Coriander Leaves
  • 1/2 Teaspoon Garam Masala
  • Chopped Coriander Leaves

Method

Step 1

Take 1.5 Kg chicken in a bowl and add 1/2 teaspoon turmeric powder, 1.5 teaspoons red chili powder, 1/5 teaspoon salt, 1 tablespoon ginger garlic paste, 3 tablespoons curd. Mix well and marinate it for 30 minutes.

Step 2

Heat 2 tablespoons of oil and add 1/2 teaspoon shah jeera. Add 1/5 cup chopped onions, 5 chopped green chilies, and sauté well.

Step 3

Add few curry leaves and sauté until onions are golden brown.

Step 4

Add marinated chicken and mix well. Close the lid and cook for 2 minutes.

Step 5

Now add 1 cup chopped tomatoes and mix well. Close the lid and cook for 2 minutes.

Step 6

Add 1 cup fresh methi leaves and mix well. Add 1 cup of water and cook for 10 minutes.

Step 7

Add 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and mix well. Close the lid and cook for 2 minutes.

Step 8

Add chopped coriander leaves and turn off the stove.

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Khubani Trifle Pudding | Apricot Trifle Pudding https://www.windhukitchen.com/recipe/khubani-trifle-pudding-apricot-trifle-pudding/?utm_source=rss&utm_medium=rss&utm_campaign=khubani-trifle-pudding-apricot-trifle-pudding https://www.windhukitchen.com/recipe/khubani-trifle-pudding-apricot-trifle-pudding/#respond Fri, 18 Jun 2021 16:46:30 +0000

Apricots are named khubani in the Urdu language. Khubani trifle is made from apricots, custard, and cake. The dessert is topped with chopped almonds or apricot kernels and is traditionally garnished with thick cream. 500 Grams Dried Apricot (Khubani) 1 Cup Sugar 1 Teaspoons Vanilla Essence 1 Liter Milk 1 Cup Sugar 1 Teaspoons Vanilla Essence […]]]>

Apricots are named khubani in the Urdu language. Khubani trifle is made from apricots, custard, and cake. The dessert is topped with chopped almonds or apricot kernels and is traditionally garnished with thick cream.

Ingredients (For Khubani)

  • 500 Grams Dried Apricot (Khubani)
  • 1 Cup Sugar
  • 1 Teaspoons Vanilla Essence

Ingredients (For Custard)

  • 1 Liter Milk
  • 1 Cup Sugar
  • 1 Teaspoons Vanilla Essence

Ingredients (For Other Ingredients)

  • Vanilla Cake
  • Dry Fruits

Method (For Khubani)

1. Take 500 grams of dried apricots and soak them overnight in hot water.

2. Next day morning, remove the seeds from the soaked apricot. Keep the apricot seeds aside.

3. Break the apricot seeds and take the almonds out from the shell. Soak them for 2 hours in water. Take the skin out from the apricot seeds and keep them aside.

4. In a saucepan, add apricot (khubani) along with the water. Add 1 cup water, cover the lid and cook for 25 minutes.

5. Add 1 cup of sugar and mix well. Mash boiled apricot a bit.

6. Now, take out the apricots in a bowl and let them cool down. Once the apricots are cool, grind them to the paste.

7. Now, add the khubani paste to the water and cook for 15 minutes. Add the apricot seeds to the khubani and mix well.

8. Add 1/2 teaspoon vanilla essence and turn off the stove. Let it cool down.

Method (For Custard)

1. Now boil 1/2 liter whole milk in a pot and boil.

2. Add 2 tablespoons custard powder to a bowl and add little milk. Mix well and keep it aside.

3. Add the custard mixture to the boiling milk while mixing continuously.

4. Add 1/2 cup sugar to the custard and mix until sugar dissolves well in the custard.

5. Now add 1 teaspoon vanilla essence. Mix well and turn off the stove.

6. Custard should be thick consistency and cool down completely.

Method (For Setting Pudding)

1. Add 1st layer with vanilla cake to the glass dish.

2. Now add the 2nd layer with khubani and top with custard.

3. Add again with a layer of vanilla cake and layer with khubani.

4. Finally, add a layer with whipped cream and garnish with dry fruits.

5. Put it in the refrigerator for 3 hours and serve cool.

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Simple & Easy Egg Masala Fry https://www.windhukitchen.com/recipe/simple-easy-egg-masala-fry/?utm_source=rss&utm_medium=rss&utm_campaign=simple-easy-egg-masala-fry https://www.windhukitchen.com/recipe/simple-easy-egg-masala-fry/#respond Fri, 18 Jun 2021 16:33:04 +0000

Egg masala fry is one of the best and easiest forms of egg recipe made with just onions and eggs, and no other ingredients are required to make the egg curry. This side dish is not that suitable with rice but very much a good accompaniment with chapati.]]>

Egg masala fry is one of the best and easiest forms of egg recipe made with just onions and eggs, and no other ingredients are required to make the egg curry. This side dish is not that suitable with rice but very much a good accompaniment with chapati.

Ingredients

  • 4 Eggs
  • 2 Tablespoons Oil
  • 2 Sliced Onions
  • 4 Chopped Green Chilies
  • 1/2 Teaspoon Turmeric Powder
  • 1 Teaspoon Ginger Garlic Paste
  • 1 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Coriander Powder
  • 1/4 Teaspoon Kabab Masala

Method

Step 1

Heat 2 tablespoons of oil and add 2 sliced onions, 4 chopped green chilies. Sauté well.

Step 2

Close the lid and cook for 2 minutes. Open the lid and sauté well.

Step 3

Close the lid and cook until onions are light golden brown.

Step 4

Add 1/2 teaspoon turmeric powder, 1 teaspoon ginger garlic powder, and mix well.

Step 5

Add 1 teaspoon red chili powder, 1/2 teaspoon salt, 1/2 teaspoon coriander powder, 1/4 teaspoon kabab masala, and mix well.

Step 6

Add 4 eggs to the onion masala, close the lid and cook for 2 minutes.

Step 7

Slowly separate the eggs with a spatula. Turn the egg slowly to the other side and cook well.

Step 8

Once the egg is well done, take the egg to the serving plate and enjoy.

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Mutton With Drumsticks | Munagakaya Mamsam https://www.windhukitchen.com/recipe/mutton-with-drumsticks-munagakaya-mamsam/?utm_source=rss&utm_medium=rss&utm_campaign=mutton-with-drumsticks-munagakaya-mamsam https://www.windhukitchen.com/recipe/mutton-with-drumsticks-munagakaya-mamsam/#respond Mon, 14 Jun 2021 13:02:40 +0000

Mutton Curry is cooked in combination with drumsticks. The meat becomes succulent and flavorful from the slow simmering to absorb the spices, and the drumsticks give the taste buds a good tingle. Very easy preparation and makes a good curry with hot rice or Rotis.]]>

Mutton Curry is cooked in combination with drumsticks. The meat becomes succulent and flavorful from the slow simmering to absorb the spices, and the drumsticks give the taste buds a good tingle. Very easy preparation and makes a good curry with hot rice or Rotis.

Ingredients

  • 1/2 Kg Mutton
  • 10-15 Drumstick Pieces (Munagakaya)
  • 2 Small Tomatoes
  • 1/4 Cup Tamarind
  • 3 Teaspoons Rice Flour
  • 1 Cup Chopped Onions
  • 1/4 Teaspoon Turmeric powder
  • 1 Teaspoon Ginger Garlic Paste
  • 2 Teaspoons Red Chili Powder
  • 1.5 Teaspoon Salt
  • 1/2 Teaspoon Garam Masala
  • Chopped Coriander Leaves

Method

Step 1

Add 1/2 kg mutton to the pressure cooker and add 1/4 teaspoon salt, little turmeric powder. Mix well.

Step 2

Add 1/2 cup water and close the lid and cook up to 3 whistles.

Step 3

Wash 1/4 cup tamarind and add fresh water, 2 small tomatoes. Soak them for 15 minutes.

Step 4

Heat 2 tablespoons oil and add 1 cup of chopped onions. Sauté well for a minute.

Step 5

Add 1/4 teaspoon turmeric powder, 1 teaspoon ginger garlic paste, and mix well.

Step 6

Add cooked mutton, add 10-15 drumstick pieces and mix well. Add 2 teaspoons red chili powder, add 1.5 teaspoon salt, and mix well. Close the lid and cook for 5 minutes.

Step 7

Take out the extract from tamarind and tomatoes and keep it aside.

Step 8

Add 3 teaspoons of rice flour to a bowl and add little water. Mix well and keep it aside.

Step 9

Now add tamarind-tomatoes extract to the mutton and mix well. Close the lid and cook for 3 minutes.

Step 10

Add rice flour mixture and mix well. Now add 1/2 teaspoon garam masala and cook for 2 minutes.

Step 11

Add chopped coriander leaves and turn off the stove.

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Maple Pecan Granola https://www.windhukitchen.com/recipe/maple-pecan-granola/?utm_source=rss&utm_medium=rss&utm_campaign=maple-pecan-granola https://www.windhukitchen.com/recipe/maple-pecan-granola/#respond Fri, 11 Jun 2021 19:04:49 +0000

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Ingredients

  • 1/4 Cup Maple Syrup
  • 1/4 Cup Packed Dark Brown Sugar
  • 1 1/2 Teaspoon Vanilla
  • 1/2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Coarse Salt
  • 6 Tablespoons Vegetable Oil
  • 3 Cups Old-Fashioned Rolled Oats
  • 1 1/2 Cups Pecan, Coarsely Chopped
  • 3/4 Cup Shredded Coconut
  • 1/4 Cup Ground Flaxseed
  • 1/4 Cup Water
  • Dairy-Free Yogurt or Milk (Optional)

Method

Step 1

Preheat oven to 350º F. Line sheet pan with parchment paper.

Step 2

Whisk 1/4 cup maple syrup, brown sugar, vanilla, cinnamon, salt, and oil in a large bowl. Stir in oats, pecans, coconut, and flaxseed until evenly coated. Stir in water.

Step 3

Spread mixture evenly on a prepared sheet pan, pressing into an even layer.

Step 4

Bake 30 minutes or until the mixture is golden brown and fragrant. Cool completely on a sheet pan.

Step 5

Serve with yogurt and additional maple syrup, if desired.

Step 6

Store leftover in an air-tight container at room temperature for 1 month.

Step 7

For chunky granola, do not stir during baking. For loose granola, stir every 10 minutes during baking.

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Pecan waffles https://www.windhukitchen.com/recipe/pecan-waffles/?utm_source=rss&utm_medium=rss&utm_campaign=pecan-waffles https://www.windhukitchen.com/recipe/pecan-waffles/#respond Fri, 11 Jun 2021 18:05:36 +0000

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Ingredients

  • 6 Tablespoons Boiling Water
  • 2 Tablespoons Ground Flaxseeds
  • 2 1/4 Cups All-Purpose Flour
  • 3 Tablespoons Sugar
  • 1 Tablespoons Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Cups Plain Unsweetened Almond or Soymilk
  • 1/4 Cup Vegetable Oil
  • 3/4 Cup Chopped Pecans, Toasted
  • Vegan Buttery Spread or Maple Syrup for Serving

Method

Step 1

Combine boiling water and flaxseed in a small bowl. Let stand until cool. Preheat classic round waffle iron, grease lightly.

Step 2

Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk almond milk and oil in a medium bowl. Add to flour mixture with flaxseed mixture, stir just until blended. Stir in pecans.

Step 3

For each waffle, pour about 1/2 cup batter into a waffle iron. Close lid and bake until steaming stops.

Step 4

Serve with spread and maple syrup

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Fruity Whole-Grain Cereal https://www.windhukitchen.com/recipe/fruity-whole-grain-cereal/?utm_source=rss&utm_medium=rss&utm_campaign=fruity-whole-grain-cereal https://www.windhukitchen.com/recipe/fruity-whole-grain-cereal/#respond Fri, 11 Jun 2021 17:49:37 +0000

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Ingredients

  • 2 Cups Water
  • 1/2 Teaspoon Salt
  • 1/4 Cup Uncooked Quick-Cooking Pearl Barley
  • 1/4 Cup Uncooked Whole Grain Brown Rice
  • 1/2 Cup Soymilk or Almond Milk
  • 1/3 Cup Golden Raisins
  • 1/4 Cup Finely chopped Dried Date
  • 1/4 Cup Chopped Dried Plums
  • 1/4 Cup Old-Fashioned Oats
  • 1/4 Cup Oat Bran
  • 2 Tablespoons Packed Brown Sugar
  • 1/2 Teaspoon Ground Cinnamon

Method

Step 1

Bring water and salt to a boil in a medium saucepan. Add barley and rice. Reduce heat to low. Cover and simmer for 8 minutes.

Step 2

Stir in soymilk, raisins, dates, plums, oats, oat bran, brown sugar, and cinnamon. Cover and simmer 10 minutes or until mixture is creamy and grains are al dente, stirring once. Serve hot. Refrigerate any leftover cereal in an airtight container.

Step 3

To reheat, place one serving in a microwavable bowl. Microwave 30 seconds; stir. Add water or dairy-free milk for desired consistency. Microwave just until hot.

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Samosa Chaat | Samosa Chaat with Ragada https://www.windhukitchen.com/recipe/samosa-chaat-samosa-chaat-with-ragada/?utm_source=rss&utm_medium=rss&utm_campaign=samosa-chaat-samosa-chaat-with-ragada https://www.windhukitchen.com/recipe/samosa-chaat-samosa-chaat-with-ragada/#respond Fri, 11 Jun 2021 15:49:50 +0000

It’s a popular Indian street food made right at home with crispy samosa (homemade or store-bought), served with raged, tamarind chutney, green chutney. Topped with finely chopped onions and sev.]]>

It's a popular Indian street food made right at home with crispy samosa (homemade or store-bought), served with raged, tamarind chutney, green chutney. Topped with finely chopped onions and sev.

Ingredients

  • Samosa (Store Bought or Homemade)
  • 2 Cups Vatana
  • 1 Cup Chopped Onion
  • 4 Chopped Green Chilies
  • 1 Chopped Tomato
  • 1.5 Teaspoon Red Chili Powder
  • 1.5 Teaspoon Salt
  • 1/2 Teaspoon Coriander Powder
  • 1/4 Teaspoon Jeera Powder
  • 1/4 Teaspoon Garam Masala
  • 3/4 Teaspoon Amchur Powder
  • Chopped Coriander Leaves
  • Sweet Chutney
  • Green Chutney
  • Finely Chopped Onion (For Serving)
  • Fine Sev

Method

Step 1

Soak 2 cups of vatana overnight and pressure cook up to 3 whistles.

Step 2

Heat 2 tablespoons of oil and add 1 cup chopped onion, 4 chopped green chilies. Sauté well for 2 minutes.

Step 3

Add 1 tablespoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.

Step 4

Add 1 cup chopped tomatoes and mix well.

Step 5

Now, add 1.5 teaspoon chili powder, 1.5 teaspoon salt, and mix well.

Step 6

Add 1/2 teaspoon coriander powder, 1/4 teaspoon jeera powder, 1/4 teaspoon garam masala, 3/4 teaspoon amchur powder, and mix well.

Step 7

Now add cooked vatana and mix well. Add 1 cup water and cook for 5 minutes.

Step 8

Add chopped coriander leaves and turn off the stove.

Step 9

Roughly break the Somasa into a serving plate and add 2-3 scoops of vatana on top of samosa.

Step 10

Now add sweet chutney, green chutney, chopped onions, and sev on top of the vatana.

Step 11

Serve immediately and enjoy the Samosa Chaat.

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Besan Barfi | Besan Ki Barfi https://www.windhukitchen.com/recipe/besan-barfi-besan-ki-barfi/?utm_source=rss&utm_medium=rss&utm_campaign=besan-barfi-besan-ki-barfi https://www.windhukitchen.com/recipe/besan-barfi-besan-ki-barfi/#respond Fri, 11 Jun 2021 14:53:49 +0000

Besan burfi recipe that is easy, simple, and gives perfect melt in the mouth texture of homemade burfi each time. In this delicious and popular Indian sweet fudge, you need just a few basic ingredients besan, ghee, and sugar.]]>

Besan burfi recipe that is easy, simple, and gives perfect melt in the mouth texture of homemade burfi each time. In this delicious and popular Indian sweet fudge, you need just a few basic ingredients besan, ghee, and sugar.

Ingredients

  • 5 Cups Besan
  • 3 Cups Sugar
  • 1.5 Cup Water
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Cardamom Powder
  • Chopped Pistachios

Method

Step 1

Melt 1.5 cup ghee in a pan on medium heat. Add 5 cups of besan and mix well. Lower the heat to low.

Step 2

Start stirring the will clumps up at first. Don't worry, and keep stirring.

Step 3

After stirring for around 25 minutes, it will become smooth.

Step 4

Add 1/4 teaspoon turmeric powder and mix well. Remove pan from heat and set aside.

Step 5

Add 3 cups of sugar to a pot and add 1.5 cups of water. Mix well until all the sugar dissolves. It will take around 2-3 minutes.

Step 6

Lower the heat and boil the sugar for 15 minutes. Sugar should reach one-string consistency.

Step 7

Put a drop of sugar syrup between your thumb and index finger and pull them apart. You should see the single-thread formation. This is the right consistency. Turn off the stove.

Step 8

Now, add the sugar syrup and 1/2 teaspoon cardamom powder to the cooked besan. Stir until all the sugar syrup is well combined with the besan.

Step 9

Line a 9x9 inch pan with parchment paper and transfer the mixture to the pan.

Step 10

Spread the mixture to the pan evenly and add chopped pistachios on top. Gently press with hand and keep it aside for an hour.

Step 11

After an hour, cut them into pieces. Cut them into squares—store besan barfi at room temperature for 10 days.

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