Category Archives: No Onion No Garlic Recipes

How to make Indian Deep Fried Wheat Flour Puri / Poori

Puri is an indian deep fried bread which can be eat any time.

It can go with any veggie or pickle. Best combination with puri is potato veggie, chole or halwa puri.

Making the way kids will love .. yum

Simple recipe of making puffy puri as follows…

Ingredients :

  • 1 Cup Wheat Flour
  • 2 tsp Semolina
  • 2 tbsp Melted Ghee or Oil
  • Salt to taste
  • Oil for deep frying

Method of Making dough :

  1. In a big bowl take wheat flour, semolina and salt. Mix well.2015-12-09 09.07.35
  2. Add oil or ghee, Mix well till you get a crumbly texture.12755380_10208626217323719_1126909013_o
  3. Now add a little water at a time and start kneading the dough.
  4. The dough should not be too tight or too soft.2015-12-09 09.08.59
  5. Cover the dough and let it rest for 30 minutes.
  6. Dough is ready to use.

Method of making puri :

  1. Once again kneed the dough.
  2. Divide it and make small balls.
  3. Make circle with the rolling pin.14429299_10210518997602043_611155280_n
  4. In a deep frying pan heat oil on medium flame. Add puri for frying.2016-02-21 17.23.10.jpg
  5. Turn after one side fluffs up. Fry both the sides.2016-02-21 17.25.16.jpg2016-02-24 15.11.40
  6. Remove it onto the paper towel.2016-02-21-17-27-11

Serve hot puries with any vegi or just plain….enjoy!!!14501991_10210593498824527_1569173425_n2016-05-05 17.40.50

2016-02-24 15.12.25

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How to make instant Raw Mango Sweet and Spicy Pickle/ Muramba …

Raw mango sweet and spicy pickle is a yummy and delicious. I learned this dish from my granny. One of my yummy childhood memory.

You can serve this pickle with any snack item, bread or paratha.  Its a quick and easy recipe of pickle. Sharing simple recipe with you all….

Ingredients :

  • 2 medium size Raw Mangoes
  • 1 tbsp Oil
  • 1 Cinnamon Stick
  • 4 to 6 Cloves
  • Pinch of Asafoetida
  • 1 tsp Mustard Seeds
  • 1/2 tsp Fenugreek seeds
  • 1 to 2 Dry red chilies
  • 1 tsp Kashmiri Red Chilli Powder
  • Sugar (Same as sliced mangoes)
  • 1 tsp Lemon juice
  • Pinch of Salt
  • 1/2 tsp Cardamom Powder

 

Method:

  1. Wash and peal raw mangoes.
  2. Cut into small pieces.  2016-02-16 15.58.12.jpg
  3. Add red chilli powder and salt. Mix well and keep aside.2016-02-16 15.55.442016-02-16 16.33.01
  4. Heat oil in a heavy bottom pan on slow flame.
  5. Add mustard seeds and let them splutter.
  6. Now add fenugreek seeds and let them change the colour.2016-02-16 15.54.14.jpg
  7. Now add cinnamon stick, cloves, asafoetida and dry red chillies. Mix well.2016-02-16 15.53.14
  8. Add mango pieces and mix well to coat all the spices to the pieces.2016-02-16 14.40.16
  9. Now add sugar and cardamom powder.12746085_10208576002748386_909688666_n12746580_10208576003668409_1167059415_n
  10. Mix well.10695174_10208576004708435_259216864_n
  11. Simmer on slow flame till mango pieces get cooked. Keep stirring.12746575_10208576004108420_265813082_n
  12. Add lemon juice and bring it to boil for around 5 minutes. Adjust spices as per your taste.12751909_10208576003548406_596525377_o
  13. Switch off the flame and let it cool completely.12714203_10208576003948416_113091390_n
  14.  Store in an airtight container or bottle. You can refrigerate it for better shelf life.2016-02-16 19.02.002016-02-16 15.52.15

Sweet, Tangy and Spicy Raw Mango Pickle is ready to eat with Chapati, Phulka or any type of Paratha….yum

Enjoy !!!!!!

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How to make Paneer Butter Masala (without Onion Garlic)

Yummy Paneer Butter Masala is very simple to make and delicious in taste. You can  make it without onion and garlic. Sharing easy recipe with you ….?

Ingredients :

  • 250 grms Paneer Cubes
  • 2 tsp Oil
  • 2 tsp Butter
  • 1 tsp Cumin seeds
  • 1 Stick Cinnamon Stick
  • 1 tsp Chilli Ginger paste
  • 3 to 4 Tomatoes
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 5/6 Cashewnuts
  • 1 tsp Kasuri methi
  • 2 tbsp Heavy Cream
  • 1 tsp Garam Masala
  • Salt to taste
  • Coriander leaves for garnish

Method:

  1. In a big pot add tomatoes and blanch them.12650528_10208482080800396_801801878_n
  2. After cooling down remove skin.
  3. Grind tomatoes and Cashewnuts in a smooth paste, keep aside.
  4. Heat oil and butter in a heavy bottom pan.
  5. Add cumin seeds, cinnamon stick and chilli ginger paste. Saute it.
  6. Saute it and cook for 2 min on slow flame.
  7. Add grinded tomatoes and cashewnuts paste.
  8. Now add chili powder, turmeric powder and salt. Saute it.12660465_10208482079960375_824114604_n
  9. Add 1/2 cup hot water and kasuri methi. Mix properly .
  10. Adjust water and spices as per your curry’s thickness.
  11. Add Paneer pieces and simmer on slow flame.12695615_10208482081360410_1912725748_o
  12. Add cream and garam masala. Mix well and switch off the flame.
  13. Garnish with coriander leaves, cream and butter.20160408_140231-2-1
  14. Yummy Paneer Butter Masala is ready to eat.
  15. Serve with Chapati, Phulka, Jeera Rice or Naan.

20160408_140253-1.jpg

Enjoy!!!!

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How to make Long Bean (chawli) and potato fry…

Long bean and potato fry is a very delicious dish and is easy to make without onion & garlic. I want to share this simple recipe with you all….

Ingredients :

  • 1/2 kg Long Beans cut into pieces 
  • 2 to 3 medium size Potates cut in cubes
  • 2 tbsp Oil
  • 1/2 tsp Cumin seeds
  • Pinch of Asafoetida
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp coarse rosted peasant powder
  • Salt to taste

Method:

  1. Heat oil in a heavy bottom non stick pan on slow flame.
  2. Add Cumin Seeds and allow them to sizzle. Add Asafoetida, Turmeric Powder. Mix well.2016-01-09 16.05.50.jpg
  3. Add Long Beans and Potatoes and mix well.2016-05-20 07.25.24
  4. Add Red Chili Powder, Cumin Powder, Coriander Powder and salt.2016-01-09 16.07.27
  5. Coat all spices to the vegetables properly.2016-01-09 16.07.49
  6. Cover with the lid and cook untill potatoes and beans are cooked.
  7. Do some stirring in between.
  8. Add peanut powder and sprinkle garam masala. Mix well.2016-01-09 16.08.54
  9. Serve with chapati or roti.2016-01-09 16.09.222016-01-09 19.26.17
  10. Enjoy your yummy veggie..2016-05-20 07.24.27

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How to make Sabudana vada (Sago Patties)…

Sabudana vada/ Sago patties

It is mostly made during the fasting time.  It is very easy recipe if you have all the ingredients ready. I used appam patra (Appe pan) to fry Sabudana vada so that it consume less oil and become more healthy.  Here is the recipe of yummy, spicy and crispy Sabudana vada,  I want to share with you all…

Ingredients :

  • 1/2 cup sabudana (Tapioca pearls/ sago)
  • 1/2 cup water to soak sabudana
  • 3 boiled potates
  • 1/2 cup rosted peanuts crushed
  • 7/8 cashew nuts crushed
  • 1 tsp chilli and Ginger paste
  • 1 tsp cumin seeds
  • 2 tsp lemon juice
  • Sendha namak/ Rock salt as per taste
  • Ghee for frying

Method :

  1. Wash and soak Sabudana for 5/6 hrs in water.
  2. In the soaked sabudana add rosted peanuts (crushed), chilli and ginger paste, cumin seeds, lemon juice and salt.2015-11-29-16-59-58
  3. Mix well.
  4. Add the boiled potatoes for binding the  mixture and make small balls. Add 1 tsp water if required.2016-02-26 14.31.42
  5. Heat appam patra on slow flame. Add few drops ghee and keep balls to fry.2016-02-26 14.29.05
  6. Cover with lid and cook for few minutes.
  7. Turn vadas after one side is done.2016-08-21 17.38.03
  8. Fry on slow frame from both the sides.
  9. Serve yummy Sabudana vada with Coconut Chutney.  2016-02-26-14-26-052016-08-21 17.35.45
  10.   Enjoy…yumm2016-08-21 17.36.27

 

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How to make Kothimbir Vadi (Coriander Fritters )

Kothimbir Vadi (Coriander fritters)

No Onion No Garlic

Traditional Maharashtrian snack. It is easy to make and superb in taste.Crispy side dish during meal.

Its a spicy blend of Fresh coriander leaves and gram flour. I am sharing an easy method to make it…

Recipe as follows .….

Ingredients :

  • 1 cup fresh coriander leaves chopped
  • 1 cup gram flour (besan)
  • 1 tsp ginger chilli paste
  • Pinch of asafoetida
  • 1/2 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 2 tsp oil
  • Salt to taste
  • Oil for deep frying

Method:

  1. In a big bowl put all the ingredients.
  2. Coriander leaves, besan, ginger chilli paste, turmeric powder, red chilli powder, cumin seeds, sesame seeds, oil, asafoetida, garam masala powder and salt.
  3. Make a thick batter by adding sufficient water at a time and mix well. 12271140_10207979447434876_578320768_o
  4. Adjust spices and salt as per your taste.
  5. Heat 2 cups of water in a steamer or big broad pan. Grease plate with oil. Pour batter into the greased plate and steam for around 15 to 20 minutes.12287203_10207979447474877_144287377_o
  6. To Check, insert a tooth pick and it should come out clean.
  7. After cooling down cut Kothimbir vadi into diamond or square pieces using a knife.
  8. You can store in airtight container in the freezer.12894591_10208889478865093_1757046927_o12674336_10208889478945095_1936544463_n
  9. In a deep frying pan heat oil on medium flame.
  10. Fry Kothimbir vadi pieces on slow or medium flame till it turns golden brown in colour.12290611_10207979448074892_180070052_o
  11. Serve hot.
  12. Its crispy and delicious. Enjoy!!!!!12072790_10208878307225809_5201912378206940125_n12421308_10208889478545085_1648740778_n10398099_10208878307065805_6652875017321174561_n12895422_10208889478425082_422498384_n

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How to make Crispy Namak Pare (Khari Shankarpali)…

My kids favourite snack Namak pare (Khari Shankarpali ) .

It is easy to make, crispy snack recipe. Make and enjoy with cup of tea.

Ingredients :

  • 1 cup All purpose flour (Maida)
  • 1/4 teaspoon Black pepper powder 
  • 1/4 teaspoon Cumin seeds
  • Salt to taste
  • 2 tablespoons oil
  • Oil for deep frying
  • Water as required

Method:

  1. Take all purpose flour, cumin seeds, black pepper powder and salt in a bowl. Mix well.
  2. Add oil, Mix well till get crumbly texture.
  3. Now add little water at a time and start kneading the dough. Dough should not be too tight or soft.
  4. Cover the dough and let it rest for 30 minutes.
  5. 12209189_10207872553842603_2051926859_o-2
  6. Other side heat the oil in a pan on slow or medium heat for frying namak pare.
  7. Once again knee the dough. Divide it and make big circle with rolling pin.
  8. 12211308_10207872992253563_1803261311_o-2
  9. Cut into diamond or square shape using cutter or knife.
  10. 12204049_10207872554362616_37383304_o-2
  11. Keep pieces on dry cloth.
  12. Once oil is hot enough, add pieces of namak pare in the oil.14374643_10210509447323292_172115109_o
  13. Fry till it become golden brown on slow flame.
  14. Remove it on paper towel and let it cool.14429290_10210509447403294_145229764_n
  15. Then can keep in a airtight container.
  16. Enjoy with tea !!!!!

 

 

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