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FOODIE’S KI DUNIYA ACHA KHAO, ACHA KHILAO I I created this created this Foodie’s Ki way way. . This site is all about delicious food and for Vegetarians Only. This site is all about delicious food and for Vegetarians Only. Here you’ll get recipes of Indian Food, cuisine, Desserts etc. Here you’ll get recipes of Indian Food, cuisine, Desserts etc. These recipes are easy to cook and helpful for beginner cook These recipes are easy to cook and helpful for beginner cook. Foodie’s Ki Duniya Duniya to celebrate cooking in an easiest to celebrate cooking in an easiest
ABOUT US Welcome to Foodie’s Ki Duniya! My name is Muskan and I created this Foodie’s Ki Duniya to celebrate cooking in an easiest way. Here you’ll find variety of recipes. The recipes provided here are intended to encourage you to experiment with cooking either a strange vegetable or a familiar vegetable in a completely new way. There are various creative vegetarian meals available for breakfast, lunch, and dinner. https://foodieblog.info/
BLOGS PANEER BUTTER MASALA RAJMA CURRY PIZZA KADHAI PANEER KADI CHAWAL BURGER
PANEER BUTTER MASALA • HOW TO MAKE PANEER BUTTER MASALA • STEP-1 • Make the tomato-cashew nut Gravy • Take a pan and heat ghee in it to make this simple paneer recipe. Once the ghee has melted, add the ginger and garlic paste and cook for 30 seconds. Add tomato puree after that. Red chilli powder, salt, and cashew nut paste are then added after a thorough stirring. Mix thoroughly, then heat for two minutes. • STEP-2 • Cook paneer for 2 minutes in this gravy. • Now combine the butter, honey, and kasoori methi powder into the gravy. After cooking for two to three minutes, stir in the paneer chunks. Gently stir the gravy, then evenly distribute it over the paneer pieces. • STEP-3 • Paneer Butter Masala must be served hot with fresh cream as a garnish. • Add 1/2 tsp chaat masala and fresh cream (save 1 tbsp) to the gravy. 2 to 3 minutes of cooking. It’s time for your paneer butter masala! Remaining fresh cream and chaat masala are used as garnish. Rice, roti, and paneer butter masala should be served hot.
RAJMA CURRY • • • HOW TO MAKE RAJMA CURRY Soak Rajma Overnight. Drain the soaking water, and add rajma to the pressure cooker with 3 cups of water. • Cook on a medium flame for 5-6 whistles, about 30-35 minutes. Let the pressure release naturally till then you make the gravy. • Heat oil in a kadhaai and add cumin, bay leaf, and cloves. Once the cumin seeds start spluttering add grated onions. • Cook these for 3-4 min, & add ginger garlic paste. On a low burner, cook this combination for 10 to 12 minutes, or until the onions soften and turn golden brown. • Salt, turmeric, tomato puree, coriander, and chilli powders should also be added. For a few minutes, saute this on a high heat. Then, turn the heat down, cover the pan partially, and cook it for 8 to 10 minutes, or until the oil begins to splatter on the top and sides. • One cup of water and the boiled rajma (along with cooking liquid) should be put to the pan. Stir well, then boil moderately for at least 10 minutes so thicken the gravy. • Add kasuri methi and garam masala after cooking for a few minutes. • Pour this over the hot rajma after lowering the flame. Mix well. •
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THANKYOU GOOD FOOD IS THE FOUDATION OF GENUINE HAPPINESS. “People who love to eat are always the best people.” Here you’ll get the best recipes of indian food which will make cooking more interesting. https://foodieblog.info/
