Jyokitchen

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No matter how many times I watch Raja, Rasoi, Aur Anya Kahaniyan, every time I find something new related to the delicacies and history behind it. For people who do not know about the show, Raja, Rasoi, Aur Anya Kahaniyan introduces us to the wide varieties of cuisines and delicacies from across India. I enjoy watching it again and again when I am doing nothing and have no new book to read,  I love how beautifully every cuisine and the story behind that cuisine is explained.

There are many delicious recipes I have tried from Raja, Rasoi, Aur Anya Kahaniyan and I have managed to post few. Here are they- Steamed Pomfret In Banana Leaves, Stuffed Green Masala Pomfret, Rajasthani Laal Maas, Khasta Moong Dal Kachori

Bedmi Puri or Bedmi Kachori and Dubki Wale Aloo or Aloo Rasedaar is a very popular street food of Delhi NCR, Mathura, Rajasthan, and some parts of Uttar Pradesh and is mainly served as Breakfast. In Delhi (Chandni Chowk), Bedmi Puri is served with pumpkin curry, Aloo curry, and khatti-meethi chutney. In Matura, it is served with Dubki Wale Aloo. In Rajasthan, it is served with spicy potato curry and chutney.

Bedmi Puri is made of coarse whole wheat flour, urad dal or moong dal, some spices, and condiments. It is made in two ways. The first way is to grind the urad dal and knead with whole wheat flour, condiments, and spices. Then they are rolled into puris and deep fried. The other way is to grind the soaked urad dal and saute with spices and condiments until cooked and then they are stuffed in the puris and deep fried. Hence, at some places, they are known as Bedmi Puri or Bedmi Kachori.

Serve this delicious Bedmi Puri with Dubki Wale Aloo, or Aloo-Parwal Curry, or Khatti-Meeti Chutney. One thing which is very important, DO NOT FORGET to take a nap after such a wholesome delicious meal. 😀

Serves 14-16 Puris

Ingredients:

2 Cups whole wheat flour

½ Cup urad dal (soaked 4-6hours or overnight)

1/3 Cup semolina/ rava

1 Tbsp ginger-garlic paste

1 Tsp coarse coriander seeds powder

1 Tsp coarse fennel seeds powder

1 Tsp coarse cumin seeds powder

½ Tsp garam masala (optional)

¼ Tsp amchur

¼ Tsp asafoetida

Salt as required

2 Tbsp oil

Water for kneading the dough

Oil for deep frying

Learn Step By Step Recipe With Pictures For Bedmi Puri | Urad Dal Mixed Bedmi Puri

Recipe:

Step 1- Wash the soaked urad dal and take into a grinder jar. Add 2-3tbsp of water and grind to a coarse paste

  Step 2- In a large mixing bowl, take all the ingredients except water. Mix well using your fingertips and then using little water step by step knead to a little stiff dough. Grease with 1tsp of oil and cover with a wet kitchen towel. Leave for an hour

  Step 3- Divide the dough into 14-16 equal parts and roll them into a bit thick puris. Meanwhile, heat oil in a deep pan or kadhai

  Step 4- Check the oil if its hot enough to deep fry by dropping a small piece of dough in the hot oil. Deep fry the puris from both the sides till golden brown and crisp

    Bedmi Puri | Urad Dal Mixed Bedmi Puri No matter how many times I watch Raja, Rasoi, Aur Anya Kahaniyan, every time I find something new related to the delicacies and history behind it.

[jyotikitchen]

I am cooking Parwal after a long time as the husband doesn’t like Parwal curry, though he is not and has never been a picky eater. Yet, there are very few veggies he just not like them. He has told me before marriage that how much he hates eating Brinjal and how he never liked eating Sponge Gourd, Bitter Gourd curry, and these are my favorite vegetables. I am glad at least I changed his opinion about Brinjal and Sponge Gourd (Bitter gourd still seems nowhere in this list :P). Now, he loves sponge gourd curry and Baigan ka bharta, Baigan Ka Bhaja, Brinjal fry and to tell you the truth, I have never ever forced him to eat any of them. 😛 There could be three reasons why he started liking these vegetables, first, because these are my favorite (Ah! sounds romantic!) :D. Second, because they are healthy and third, he really likes the taste. My mother-in-law would be so proud of me. 😀

The fridge was empty, like literally empty! I asked him to bring some green veggies from the store while his way back home. I was amazed and happy to see Parwal/Pointed Gourd in the grocery bag, though now  every time he sees Sponge Gourd at the store he buys it, Pointed gourd came as a surprise to me 😀 I tried recreating my mom’s Aloo-Parwal ki sabji, though the magic of her hands and her love was missing yet it turned out great. You can never go wrong about your mom’s recipe and I must say, it was truly lip-smacking Aloo-Parwal curry. And I heard my husband saying that he really loved this curry and it’s absolutely delicious.

Aloo-parwal curry is a staple at my mom’s place and at my in-laws place too. Parwal or Pointed Gourd is a summer vegetable which can be cooked in many ways and with a very few ingredients too and it has many health benefits associated with it. Today, I am sharing my mom’s recipe which she uses to cook occasionally with puri. This Aloo Parwal Curry is a bit spicy, tangy, and absolutely lip-smacking curry. Pair it up with piping-hot puris, masala puri, steamed rice, or enjoy with any Indian flatbread. I have paired it up with Bedmi Puri and will share the recipe soon for Bedmi Puri. The most important thing, do not forget to take a nap after this heavy meal. 😀

Cook the masala really well to get the desired taste and color of the curry. Use freshly made ginger-garlic paste or the whole ginger-garlic to make this curry as the fresh flavor of ginger-garlic really makes a difference. I would suggest not to skip the first step  (frying parwal and baby potatoes separately) and the last step (tempering). Cook the parwal well before transferring them to a plate as after you can’t do anything as it will take a longer time to cook and the masala will lose their flavors. Do try this recipe whenever the time permits. I am sure you will be going to love this spicy curry as much as I and my husband do. Let me know in the comments section how it turned out for how. 🙂

Serves 4-5

Ingredients:

1 Lbs parwal or pointed gourd, cut into halves and slit in the center

8-10 Baby potatoes, boiled* and peeled

1 ½ Cup onion, thinly sliced lengthwise

1 Large tomato, chopped

6-7 Garlic cloves, finely chopped

1-inch ginger- finely chopped

¼ Cup curd

2 Bay leaves

4 Dry whole red chilies

1 ½ Tsp cumin seeds

½ Tsp black peppercorns

2-3 Cloves

1 Tbsp coriander powder

1 tsp garam masala

1 ½ Tsp red chili powder or as desired

½ Tsp turmeric powder

1 Tsp Kasuri methi

2 Cups Warm water (for gravy)

Salt as required

Mustard oil for cooking

2 Tbsp coriander leaves, chopped (for garnishing)

*Note- Make sure the potatoes are not mushy. They should be boiled yet should stay in their shape

For Tempering

1 Tbsp ghee

1 Tsp cumin seeds

¼ Tsp Kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Aloo Parwal Curry | Pointed Gourd With Potato Curry

Recipe:

Step 1- Heat 3tbsp mustard oil in the deep bottomed pot/pan or kadhai, fry the parwal on medium flame until it’s cooked. Sprinkle required salt and mix, transfer the cooked parwals to a plate. In the same pot/ kadhai fry the boiled baby potatoes, sprinkle some salt and transfer them too to a plate

Step 2- In the same pot, add 1tbsp of oil if required and saute the whole spices (bay leaves, whole red chilies, cumin seeds, black peppercorns, and cloves) for 30secs. Add the chopped ginger-garlic and saute it for 1min on low flame. Turn the flame to medium-low, add the sliced onions and cook until they are soft

Step 3- Add the chopped tomato and sprinkle salt to cook it faster. Cover and cook until they tomato turn completely mushy. Add the ground spices (coriander powder, garam masala, red chili powder, and turmeric powder) and required salt. Cover the lid of the pan and cook for 2mins

Step 4- Add the fried parwal to the pan and cook for 1min until it is well blended with the masala. Add 2cups of warm water and let it simmer for 3-4mins on medium-low flame without covering the lid. Adjust water as desired

Step 5- Turn the flame to high and add the fried baby potatoes. In a bowl, mix Kasuri methi with curd and add the mixture to the pan. Simmer the curry for 2-3mins and then turn off the flame. Leave the pan on the gas stove for 8-10mins before serving. Garnish with coriander leaves

For Tempering, Heat ghee in a tadka pan, splutter cumin seeds and turn off the flame. Add the Kashmiri red chili powder and temper the curry. Serve with Puri, steamed rice, or any Indian flatbread

Aloo Parwal Curry | Pointed Gourd With Potato Curry I am cooking Parwal after a long time as the husband doesn't like Parwal curry, though he is not and has never been a picky eater.

[jyotikitchen]

I and the husband loves anything that includes ripe and sweet Mango and when it has Avocado with some cool whipped cream too, just bring it on! Milkshakes, Smoothies, or overnight oats bowl comes handy when you are really not a morning person. Isn’t it? 😀 To me, they are the quick-fix breakfast which I can prepare within minutes in the morning or even a day before just to enjoy that extra 5minutes of sleep. And, I am sure you do understand how does it feel to have that extra 5minutes of sleep in the morning. ❤

Did you see my last post about Mango Milkshake? If not yet, I insist on trying that recipe before the Mango season is gone. What better way to say goodbye to Mangoes than making this delicious Milkshake? 😀

This Avocado Mango Milkshake is creamy, sweet, delicious, and packed with all the health benefits of Avocado and Mango. The healthy fats from Avocado will help you feel full for 3-4hrs at least. Start your day with this healthy and delicious Avocado Mango Milkshake.

I have not added sugar in the Milkshake as the Mango was sweet enough, but if you feel like you want it sweeter then add brown sugar or honey as required. Feel free to skip the cool whipped cream if you want the Milkshake to be 100% healthy, though a little amount of whipped cream is good and won’t harm you. 😀

Serves 2

Ingredients:

1 Avocado, peeled and sliced

1 Mango, Peeled and sliced

1 Cup skimmed milk/ almond milk

½ Cup water or as required

Cool whipped cream

Learn Recipe With Pictures For Mango Avocado Milkshake

Recipe:

Step 1- In a blender, take all the ingredients except whipped cream. Add sugar only if it’s required and blend until smooth and pureed. Pour into the glasses and top with cool whipped cream

  Mango Avocado Milkshake I and the husband loves anything that includes ripe and sweet Mango and when it has Avocado with some cool whipped cream too, just bring it on!

[jyotikitchen]

This Mango Milkshake reminds me of the good old days while I was in Delhi for my Summer Internship. Delhi and its weather, everything on the extreme. Still, I love that place. ❤ Summer was at its peak, like literally HOT! You step outside and you will get burnt like a paper. 😛 Well, you know what? Still, it has so many good things to enjoy and the best one is you get to eat a lot of Mangoes. ❤ I was sharing the room with a multi-talented Punjabi Girl- a fashion designer, a wonderful painter, superactive creature, always smiling, fantastic cook…Phew! It was my first day with her, yet I did feel like we knew each other for ages. 😀 In the evening when the weather was a little good, we went out shopping for her painting stuff at Atta Market, Sector 18, Noida. Just where you get down from the metro station there is a Fruit shop where we had Mango Milkshake. I seriously do not know whether it was the hot weather that day or we were so hungry, that the Mango Milkshake tastes out of the world. 😀 And after that day, it became a ritual to go there and have a huge glass of Milkshake, pick up 2 plates of Momo and then head back to the Hostel and whenever we miss going out due to any reason, we will buy Mango from the nearest fruit vendor, grab a vanilla ice-cream cup from the store and prepare our Mango Milkshake at the hostel. We never missed a chance to enjoy the aam-mazing Mango Milkshake. 😀 There are times when you meet some people who match up to your level of craziness. Keep them always. ❤

I have never ever heard someone saying that they do not like Mangoes. Did you? Well, that’s a crime to say or even to hear. 😛 My husband and I, we both love, like literally L-O-V-E Mangoes. I have made Mango Milkshake so many times, yet I have not shared this on my blog. I wonder why? or is it because of my lack of patience after making this creamy, luscious Mango Milkshake? Haha..nevermind! Try this Mango Milkshake before they disappear from the stores 9though you will still find them in the frozen section).

This Mango Milkshake is cool, refreshing, sweet, creamy, soothing, and the favorite drink to enjoy in the summer season. Sweet and ripe mangoes, when blended with milk and a scoop of vanilla ice-cream, makes the most delicious drink you will ever enjoy. ❤ Top it up with whipped cream or ice-cream or dry nuts and tutti-frutti.

Use a nice blender and blend until you get a really smooth shake because nobody likes the small unblended chunks coming in mouth while enjoying the silky smooth Mango Shake, until and unless you literally put that chunks in there. Use sweet and ripe mango and skip the sugar. You can use low-fat milk, coconut milk, or even vegan milk to make this Mango Milkshake.

Please feel free to skip the whipped cream if you do not want the intake of those extra calories. Just in case you change your mind, then do try with whipped cream, it tastes SO GOOD!

Serves 2

Ingredients:

1 Large ripe mango or 1 ½ cup mango, cut into small pieces

2 Cups low-fat milk

2 Tbsp brown sugar (optional)

2-3 Ice-cubes

1 Scoop vanilla ice-cream (optional)

Cool whipped cream, for topping

Learn Recipe For Mango Shake | Mango Milkshake Recipe

Recipe:

Step 1- In a blender, take all the ingredients except whipped cream. Add sugar only if required and blend until smooth and pureed. Pour into the glasses and top with cool whipped cream

Mango Shake | Mango Milkshake Recipe This Mango Milkshake reminds me of the good old days while I was in Delhi for my Summer Internship.

[jyotikitchen]

Like always, I was lying down on the couch and scrolling down to so many delicious food posts on a facebook group when I just STOPPED to check a picture. The picture was so inviting and tempting that I couldn’t control myself from opening the link. Well, let me tell you first, the post was about Biryani! Period. There is no reason not to love Biryani. ❤ Do check out my other Biryani recipes and try them. 😉

Biryani Recipes- Clay Pot Chicken Dum Biryani, Mutton Dum Biryani, Lucknowi\Awadhi Chicken Biryani, Chicken Tikka Biryani, Hariyali Murgh Biryani, Beary (Mangalorean Muslim) Chicken Biryani, Instant Pot Chicken Biryani, Instant Pot Coconut Milk Chicken Biryani

As I was telling you that a picture caught my eyes. I saved it to try on this weekend only. My today’s post is inspired by Anushree’s Chettinad biryani post. Thank you so much for the delicious recipe Anushree. I tried it with few variations and made the Chettinad Biryani Masala at home. The Biryani was so aromatic and finger-licking good! ❤

Chettinad is one of the spiciest and aromatic masala you will ever find. Just in case if you do not have readymade Chettinad Masala then make your own fresh Chettinad Masala at home and adjust the heat and spices to your suit your palate. It won’t take much of your time and the Biryani will be so aromatic and flavorful that you won’t be able to resist your temptation like me. 😀 Do give this recipe a try this weekend and if you are planning to use an Instant Pot, then your work is already easy.

This  Chettinad Biryani is very aromatic because of the freshly roasted masala, and it is a spicy one so pair it up with Cucumber Raita, Boondi Raita, or any other Raita of your choice and enjoy the spicy Chettinad Biryani.

Serves 4

Ingredients:

For Chettinad Masala

3 Tbsp desiccated coconut

¼ Cup curry leaves

5 Whole dry red chilies

1 Cinnamon stick

1 Tbsp coriander seeds

1 Tsp cumin seeds

1 Tsp fennel seeds

½ Tsp Black peppercorns

3 Green cardamoms

2 Cloves

1 Star anise

For Chicken Marination

6 Chicken drumsticks

1/3 Cup thick curd

Chettinad masala

1 Tbsp ginger-garlic paste

1 Tbsp lemon juice

½ Tsp turmeric powder

1 Tsp Kashmiri red chili powder

1 Tsp Biryani masala or garam masala

Salt as required

For Biryani

2 Cups rice, soaked for 30mins

1 Cup onion, finely sliced lengthwise

1 Small tomato, chopped

1 Bay leaf

1 Green cardamom

1 Tsp cumin seeds

1 Tbsp coriander leaves + 1tbsp coriander leaves for garnishing

Required salt

Warm water, as required

2 Tbsp ghee

3-4 Tbsp cooking oil

Learn Step By Step Recipe With Pictures For Chettinad Chicken Biryani | Instant Pot Chettinad Biryani

Recipe:

Step 1- Dry roast the whole spices mentioned under Chettinad masala and desiccated coconut on low flame until aromatic and crisp. Let them cool down completely and transfer them to a grinder jar. Add 3-4tbsp of water and grind to a fine paste

    Step 2- In a mixing bowl, take thick curd, Chettinad masala, ginger-garlic paste, lemon juice, turmeric powder, Kashmiri red chili powder, Biryani masala/ garam masala, and required salt, mix well. Add the chicken drumsticks and marinade. Keep aside until required

    Step 3- Turn the IP to saute mode (normal). Heat oil and fry the onion until golden brown. Add bay leaf, green cardamom, cumin seeds, and saute for a minute. Add the chopped tomato and sprinkle some salt to cook tomato faster

    Step 4- When the tomato turns mushy add the marinated chicken, 2tbsp ghee and cook for 4mins without covering the lid. Deglaze the IP with a spatula to avoid burn. The chicken will start releasing water

    Step 5- Sprinkle coriander leaves, spread soaked rice over the chicken and add warm water just to cover up the rice. DO NOT add more or less water than required. The quantity of water depends upon the quality of rice. And, the chicken too leaves the water,  adjust accordingly.

Turn the IP to rice mode (12 mins) and close the lid with the valve on the seal side. Let the pressure release naturally and open the lid. Let the steam goes away and gently fluff the biryani. Serve warm with raita and onions

    Chettinad Chicken Biryani | Instant Pot Chettinad Biryani Like always, I was lying down on the couch and scrolling down to so many delicious food posts on a facebook group when I just STOPPED to check a picture.

[jyotikitchen]

Do you guys love Rajma Masala? I totally adore it. ❤ Being from North India and having Punjabi neighbors back there I have had Rajma Masala xxx number of times. 😀 There are placed in Delhi NCR which sells BEST Rajma-Chawal. Do try if you get a chance to visit there. For those who do not know what Rajma Masala is, Red kidney beans when soaked overnight and boiled, then cooked in onion-tomato based gravy with few aromatic whole and ground spices makes a creamy, spicy, and delicious curry that pairs well with any Indian flatbread or rice.

I was planning to make Rajma Masala for a long time as I was really craving for it. I do not even remember when was the last time I had Rajma Masala (in this month 😛 ). The husband was working from home as he was down with the cold and wanted to eat something delicious and spicy. I was just lying on the sofa doing literally NOTHING when I realized that It’s already 11.30PM and I have not yet started to prepare lunch. Thank God I had soaked Rajma and Black Lentils already. I quickly got up and chopped onion, tomatoes, ginger, and peeled garlic cloves. Made the onion-tomato based gravy, stirred in some cream and water, dumped the soaked Rajma and Black lentils and turned on the Pressure cook mode on I. Lunch was ready in 30mins.  It was so finger-licking good. The recipe was a mix of Rajma masala + Dal Makhani + my own version of basic onion tomato based curry. 😀 We both thoroughly enjoyed eating it with steamed rice. Soul satisfying, comfort meal, and absolutely delicious. ❤

Obviously, I couldn’t take pictures while cooking as I was short of time and I did not know it will turn out to be this finger-licking good. I had to make it again just to share this amazing recipe with you all. The poor husband couldn’t do anything so he agreed on eating it again the other day. 😛 Just Kidding! He loved it! Well, that’s what he said to me. 😉 Do try this fusion of Rajma Masala and Dal Makhani recipe and serve with any Indian Flatbread or steamed rice.

Using IP for cooking Rajma was really really helpful. I did not have to boil Rajma separately before cooking it. I just dumped the soaked Rajma and cooked with the curry. It came out absolutely perfect, neither hard not mushy. I would recommend using Tandoori Masala and if you do not have it then use your regular Kitchen King Masala. It really adds a nice flavor and enhance the taste of the Dal Makhani. And, DO NOT SKIP the tempering part and adding lemon juice. PLEASE!

Serves 3-4

Ingredients:

½ Cup rajma, soaked overnight

1⁄3 Cup whole black lentils (whole urad dal with skin), soaked overnight

2 Large onion, finely chopped

2 Large tomatoes, roughly chopped

5-6 Garlic cloves, chopped

1-inch ginger, roughly chopped

1 Bay leaf

2 Whole red chilies

1 Cinnamon stick

1 ¼ Tsp cumin seeds

½ Tsp black peppercorns

1 Black cardamom

2 Cloves

1 ½ Tsp red chili powder

½ Tsp turmeric powder

1 ½ Tsp coriander powder

1 Tsp garam masala

½ Tsp Tandoori Masala or Kitchen King Masala

2 Tbsp cream or half and half

Salt as required

Mustard oil

Coriander leaves, for garnishing

1 Tbsp lime juice, for garnishing

For Tempering

2 Tbsp ghee

1 Whole red chili

1 Tsp cumin seeds

Learn Step By Step Recipe With Pictures For Punjabi Style Spicy Dal Makhani | Instant Pot Dal Makhani

Recipe:

Step 1- Take the chopped tomato, garlic, and ginger to a grinder jar and grind until pureed. Keep aside for later use

Step 2- Turn the IP to saute mode (normal), saute the whole spices (bay leaf, dry red chilies, black cardamom, cloves, black peppercorns, and cumin seeds) for 30-40secs. Add the chopped onion to the IP

Step 3- Fry the onions until they are soft. Add the pureed tomato and turn the saute mode from normal to high. Add red chili powder, turmeric powder, garam masala, tandoori masala, required salt and cook until the masala starts leaving oil from the sides. Keep stirring to avoid burn and then add the soaked rajma and black lentils

Step 4- Add cream, stir well. Add 2cups of water and close the lid of the IP. Adjust salt if required and turn the IP to pressure cook mode. Pressure cook for 8mins with the valve to seal position. Let the pressure release naturally and garnish with lime juice and coriander leaves

Step 5- Heat ghee in a tempering pan, splutter cumin seeds and dry red chili for 1min and temper the Dal Makhani. Serve warm with Rice and some onion rings

Punjabi Style Spicy Dal Makhani | Instant Pot Dal Makhani Do you guys love Rajma Masala? I totally adore it. ❤ Being from North India and having Punjabi neighbors back there I have had Rajma Masala xxx number of times.

[jyotikitchen]

I was craving for Pizza. Everything about Pizza sounds so perfect to me starting from the smell of freshly baked Pizza, perfect crusty base, the smell of cheese, lots of topping…Ahhh! I just love pizza “any day, any time”! Did I tell you that I was craving not just to eat, but to COOK! Strange??? Well, this happens to me so many times. 😀 Homemade is LOVE!

I have made Pizza quite a few times in these last 2-3months. Other than my quick fix Bread Pizza I have made the Pizza Buns which were a hit and I got so many lovely feedback from people who tried the recipe, the basic Veggie Delight Pizza, Achari Paneer Pizza, Basil Pesto Pizza, Bread Cup Pizza. Basil Pesto Pizza is my favorite amongst all I have tried and I insist you please try this one whenever time permits and you crave for Pizza. And, Cheesy Pizza Buns could be your next party appetizer and trust me, your family, friends, or guests will love it.

Don’t worry about the calories as I have made them with whole wheat flour and for few Pizzas, I have used half of the whole wheat flour and half of the all-purpose flour just to avoid those extra calories, though didn’t compromise on the taste and the extra cheese. 😉 The best part and the plus point about baking Pizza at home, you can always add as much as toppings as you want to, decide what goes into the Pizza and what to avoid or replace.

These Mini Pizzas are perfect for the weekend get-together, backyard party and for your kiddos too. As I already told you in the starting that I was craving to COOK pizza, I decided to try mini pizza bites and Bang On! The result was freshly baked awesome pizzas.

Let me tell you which was the most helpful ingredient in all these Pizza recipes. It was Fleischmann’s Pizza Crust Yeast. This is great for baking Pizza at home, you don’t have to wait for 2-3hrs for the dough to rise. You can immediately bake the pizza after kneading the dough, though I always leave the dough for 20-30mins meanwhile I chop the veggies for topping, gather sauce and cheese, and preheat the oven etc. And one more thing, do not just add salt to the pizza dough, rather use garlic salt and if you do not have garlic salt at home then just add 1-2minced garlic to the dough while kneading and you will thank me later. 😉

Other Pizza Recipes- Bread Pizza, Pizza Buns,  Veggie Delight Pizza, Achari Paneer Pizza, Basil Pesto Pizza, Bread Cup Pizza

Serves 10-12 Mini Pizza

Ingredients

For Mini Pizza’s Base

¾ Whole wheat flour

½  Cup all-purpose flour

½ Cup warm water (more or less, as required)

½ Tbsp Pizza crust yeast

1 ½ Tsp Sugar

1 Tsp garlic salt or as required (recommended, though you can use regular salt too)

2 Tbsp olive oil

For Toppings

Basil Pesto Sauce

Pizza Sauce

Mozzarella Cheese (grated or sliced)

Mixed bell peppers, cut into Julians

Onion, cut into Julians

Cherry Tomato, halved

Pickled Jalapeno

Pizza seasoning

Chili Flakes (optional)

Learn Step By Step Recipe With Pictures For Mini Pizza Recipe |Mini Pizza Bites 

Recipe:

Step 1- In a large mixing bowl, take all the pizza base ingredients except warm water, mix using a fork. Add water in parts as required and knead to a soft and a bit sticky dough. Add more all-purpose flour if the dough is too sticky. Cover the dough and keep at a warm place for 20-30mins to rise

  Step 2- Preheat oven to 425ºF. Take out the dough to a rolling board and dust with flour. Using a rolling pin roll the dough into a thin crust base or as desired. Using a fork prick all the mini pizza base

    Step 3- Place the mini pizza bases on the baking tray, apply pesto sauce on few and pizza sauce on few. Top with cheese slice and your favorite toppings. Spread some more cheese on the top. Sprinkle pizza seasoning and chili flakes and place the tray in the heated oven. Bake for 10-12min until the base is done and cheese is melted. Serve and enjoy

      Mini Pizza Recipe |Mini Pizza Bites I was craving for Pizza. Everything about Pizza sounds so perfect to me starting from the smell of freshly baked Pizza, perfect crusty base, the smell of cheese, lots of topping...Ahhh!

[jyotikitchen]

Watermelon Lemonade

It’s summer! And it’s watermelon season. Watermelon is a low-calorie, hydrating fruit, act as an antioxidant, and fight inflammation. From drinks, salads, main dish, to desserts, there are plenty of recipes to eat watermelon.

You will find helpful tips on google to pick a ripe and juicy watermelon. The dear husband never fails to pick the best one and he cut it so beautifully. ❤  Grab a big one…

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[jyotikitchen]

Take your regular oatmeal breakfast bowl to a whole new level with greek yogurt, fresh mixed berries, and other favorite toppings. I love smoothies as they are very easy to make and keep you fill for a longer time. This time I added soaked oats to my regular smoothie and it worked really well. It’s a Perfect breakfast!

Make your favorite fruit smoothie and add your favorite toppings to it and make it more delicious. Start your day off with this berry loaded a beautiful bowl of breakfast which is filled with fiber, antioxidants, protein and many other nutrients.

Serves 2

Ingredients:

1⁄3Cup oatmeal

1 Cup milk or more

1 Cup mixed berries, fresh or frozen

1⁄3Cup greek curd

For Toppings

2 Fresh strawberries, sliced

A handful of blueberries

Mixed nuts

1 Tbsp chia seeds

Honey for sweetness (optional)

Learn Step By Step Recipe With Pictures For

Recipe:

Step 1- In a bowl, mix oatmeal with milk and leave overnight. You can use almond milk or regular low-fat milk or even water to soak the oatmeal overnight

  Step 2- Next morning, add soaked oatmeal, greek yogurt, required milk, and mixed berries to a blender jar and blend until smooth. Pour the oatmeal into two serving bowls

  Step 3- Top it up with fresh strawberry slices, blueberries, chia seeds, and mixed nuts. Add honey if required for sweetness and serve

  SaveSaveSaveSave

Oatmeal Smoothie Bowl Take your regular oatmeal breakfast bowl to a whole new level with greek yogurt, fresh mixed berries, and other favorite toppings.

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Mughlai cuisine is known for its rich flavors of spices, nuts, and creamy gravies. Chicken Changezi is one such delicious, rich and creamy dish. I have already shared the recipe for lip-smacking Mughlai Chicken Changezi. A mildly spiced, creamy, rich, and flavorful recipe that goes well with Naan, Paratha, or Steamed Rice, or Jeera Rice.

My today’s post- Hariyali Chicken Changezi is inspired from my Chicken Chnagezi recipe and one should definitely try this recipe. And yes, please try this dish on weekends only followed by an afternoon nap. 😉 Just Kidding! This could be perfect for any weekday lunch or dinner if you have a little extra time. Serve this delicious meal once in a while and enjoy. 🙂

For making this mouthwatering Hariyali Chicken Changezi recipe, other than regular ingredients you will need coriander leaves, mint leaves, and green chilies. That’s it! Use fresh and little more coriander and mint leaves to give the gravy a nice color or you can use green food color too. And, if you do not want to use the food color and then use spinach water to give a nice green color. Anyway, the taste matters the most! ❤

Pair this Hariyali Chicken Changezi with any Indian flatbread or steamed rice. Serve some onion rings and lemon wedges on the side and make it a completely delicious meal.  Do let me know if you give this recipe a try. I would love to hear from you guys.

Serves 4

Ingredients:

For Green Paste

1 Cup coriander leaves, tightly packed

½ Cup mint leaves, tightly packed

8-10 Green Chilies, chopped (less heat green chilies)

A pinch of green color or spinach water for the dark green color (optional)

1 Tbsp curd

1-2 Tbsp water

For Chicken Marination

2 lbs chicken (bone-in chicken)

1/3 Cup curd

Green Paste

1 Tbsp ginger-garlic paste

1 Tsp salt

1 Tbsp lemon juice

For Curry

2 Large onion, finely sliced

12-14 Cashew nuts

2 Medium tomato, pureed

¼ Cup heavy cream or ½ Cup half and half

1 Bay leaf

1-inch cinnamon stick

1 Tsp cumin seeds

½ Tsp black peppercorns

2-3 Green cardamoms

1 Tbsp coriander powder

1 Tsp garam masala

½ Tsp chaat masala

1 Tbsp dry fenugreek leaves

Salt as required

Cooking oil or ghee

Learn Step By Step Recipe WIth Pictures For Hariyali Chicken Changezi | Mughlai Hariyali Chicken Changezi

Recipe:

Step 1- In a ginger jar, take 1tbsp curd, 2tbsp water, coriander leaves, mint leaves, and green chilies. Grind to a smooth paste.  In a mixing bowl, take green paste, curd, ginger-garlic paste, lemon juice, salt, and chicken. Marinade and leave for 1-2hrs in the refrigerator

Step 2- In a heavy bottom pot, heat oil or ghee and fry the onions until soft and translucent. Add the whole spices and nuts and fry for a min on high flame. Transfer the mixture to a grinder jar and grind to a smooth paste

Step 3- In the same pot, add the marinated chicken and keep the leftover marination masala to add later. Cook the chicken with the lid covered until the chicken is soft and tender. The chicken will leave the water, uncover the pot and cook until the water evaporates 90%. Transfer the cooked chicken to a plate

Step 4- To the same pot, add 1tbsp oil or ghee and add the pureed tomato, garam masala, coriander powder, and chat masala. Cook until the tomato starts leaving oil from the sides. Add half and half or heavy cream and cook on high flame for 2mins or until the gravy thickens. Keep stirring to avoid burn

Step 5- Add the leftover marination masala and cook for a minute on medium flame. Then add the onion and nuts paste to the pot and cook on medium-low flame for 7-8mins without covering the lid of the pot

Step 6- Add the cooked chicken and let it simmer on low flame for 10mins. Add the crushed Kasuri methi and mix well. Hariyali Chicken Changezi is ready to be served

Hariyali Chicken Changezi | Mughlai Hariyali Chicken Changezi Mughlai cuisine is known for its rich flavors of spices, nuts, and creamy gravies. Chicken Changezi is one such delicious, rich and creamy dish.

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Blueberry Strawberry Smoothie With Greek Yogurt

Blueberry Strawberry Smoothie With Greek Yogurt

Hello there! It’s me again with my easy-peasy, no cook, hassle-free breakfast recipe. It’s still so hot here that I don’t feel like eating anything for the breakfast other that smoothie or sandwiches (or until he cooks something for me 😉 ). From last few days, I am having this berry smoothie or overnight oats with berriesfor breakfast. No, I am not celebrating any Berry week. 😀 These gorgeous…

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Masala Papad | Restaurant Style Masala Papad

Masala Papad | Restaurant Style Masala Papad

Take your simple and regular papad to another level with this easy recipe and with readily available ingredients in your kitchen. This could be your next favorite, very easy, and quick to make evening tea-time snack.

During graduation days, we were 12 F-R-I-E-N-D-S in our group and on every member’s birthday, irrespective of the season we will bunk the college and will roam around the city and…

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Overnight Oats With Greek Yogurt | Breakfast Recipes

Overnight Oats With Greek Yogurt | Breakfast Recipes

Do you know what makes a morning more beautiful and makes me (and MANY of us) happy? Any Guesses?? It’s knowing that the breakfast is already prepared and you can have that extra minute of sleep in your cozy bed. 😉 This no-cook overnight breakfast packed with omega-3, calcium, fiber, and antioxidants will keep you energetic and will make your mornings hassle-free.

Overnight oats with fruits,…

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Kung-Pao Chicken is my favorite Chicken Entree whenever we are at any Chinese restaurant. I love the perfect blend of heat, sweetness, and saucy chicken cooked with lots of crunchy veggies and peanuts. 😉 Isn’t that just perfect? Of course, Yes! And this makes a highly addictive side dish to go with fried rice, noodles or just steamed rice.

I had some leftover Kung Pao Chicken in the fridge which I don’t want to eat it again with brown rice or fried rice. I was badly craving for something spicy, hot, and delicious. I was struggling with what to pair this Kung Pao Chicken as there were literally nothing left in the fridge and we already ate brown rice for lunch. You see it?? Aaahh! Luckily, I had bell peppers in the fridge and one onion left in the pantry. I decided to clean up the fridge and pantry. 😀 Did some chopping, boiled noodles, tossed veggies and noodles with few sauces and Kung Pao Chicken…Ta Da! The oh-so-delicious spicy Kung Pao Chicken Noodles is ready for dinner. ❤

Sometimes, you don’t want to spend hours and hours preparing and cooking a meal and then cleaning the kitchen. Try this recipe with any noodles, brown rice/ white rice, quinoa. This recipe can be made with a choice of your meat or shrimp. If you are a vegetarian, try this with paneer or tofu to the Kung Pao Noodles and make it a complete meal.

Serves 2

Ingredients:

1 ½ Cup cooked Kung Pao Chicken

2 Packets of noodle

2 Garlic cloves, finely chopped

¼ Cup onion, finely chopped

1 Green chili, finely chopped

¼ Cup green bell pepper, Julians

¼ Cup yellow Bell pepper, Julians

¼ Cup orange bell pepper, Julians

¼ Cup onion, Julians

2 Tbsp red chili sauce or as desired

1 Tbsp soy sauce

1 Tsp vinegar

Salt as required

2 Tbsp oil

Click here for Kung Pao Chicken Recipe

Learn Recipe With Step By Step Pictures For Kung Pao Chicken Noodles |  Kung Pao Noodles 

Recipe:

Step 1- Bring 3cups water to boil in a deep pot. Add noodles and 1tsp salt and boil as per the instruction are given on the back of the pack or until the noodles are soft and cooked. Wash with cold water and drain the water. Keep aside

  Step 2- Heat oil in a skillet pan, add chopped garlic, onion, and green chili to the hot oil and saute for a minute on medium flame. Add the boiled noodles, red chili sauce, soy sauce, and the chopped veggies. Saute on high flame for 2mins until veggies are half cooked yet they are crunchy

  Step 3- Add the cooked Kung Pao Chicken, mix well and cook for another 2-3minutes until the Kung Pao Chicken is well blended with the noodles. Add 1tsp vinegar and mix well. Turn off the flame and serve

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Kung Pao Chicken Noodles | Kung Pao Noodles Kung-Pao Chicken is my favorite Chicken Entree whenever we are at any Chinese restaurant. I love the perfect blend of heat, sweetness, and saucy chicken cooked with lots of crunchy veggies and peanuts.

[jyotikitchen]

Usually, mornings are full of hustle and It’s so hot here that instead of preparing anything for breakfast, I want a refreshing smoothie which is filling too. Kick start your day with this fresh fruits nutritious, rich in fiber, and an antioxidant smoothie. But of course, this smoothie is not confined to serve only for breakfast. You can have this smoothie any time of the day or between your meals as a snack. A Berry-licious smoothie to beat the heat. ❤

This is a dairy-free smoothie, instead of using yogurt or milk, I have used coconut water to keep my body hydrated. Almost every year around this season I get down with cold, sneezing, and running nose. This Berry loaded smoothie with coconut water will help me get well soon. 🙂 You can either use fresh or frozen berries to make this smoothie. Freeze berries 1hour before making the smoothie so you won’t have to add ice.

Adding chia seeds to this smoothie is optional but I would recommend adding this as they are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium to your body.

Serves 2 Glasses/ Mason Jars

Ingredients:

1 ¼ Cup blueberries, fresh or frozen

1 Cup strawberries, chopped (fresh or frozen)

2 Cup coconut water

4-5 Ice cubes (avoid if using frozen berries)

1 Tbsp chia seeds (optional)

Learn Recipe For Blueberry Strawberry Smoothie With Coconut Water

Recipe:

Step 1- In a blender, take blueberries, strawberries, and coconut water. Blend until smooth. Add ice cubes and pulse for a min. Pour into glasses or mason jar, add chia seeds. Serve immediately

  Blueberry Strawberry Smoothie With Coconut Water Usually, mornings are full of hustle and It's so hot here that instead of preparing anything for breakfast, I want a refreshing smoothie which is filling too.

[jyotikitchen]

Homemade Burrito Bowls are fresh and fun to make and they are a perfect meal for Lunch Dinner. The best part making the Burrito Bowl at home is you can easily tweak and chance according to your likings. And they are better than any take-out. A hearty meal, packed with protein, veggies, guacamole, good-fat!

There are times when I am too lazy to even walk to the fridge to see what veggies I can prepare for dinner or is there any leftover from Lunch. Huh! No matter how hard I try to cook dinner at home so that we don’t eat outside, But Buoyyy, I fail! And sometimes I enjoy it! Shhhhhh! 😉 I was not really a Burrito person until a few months ago but I have to tell you, my husband would not miss a chance to take-out his favorite Chipotle’s Chicken Burrito Bowl. So, after eliminating all the unhealthy take-out we would agree on the Burrito Bowl (the healthiest option from my favorite dishes list 😀 ). And hence, gradually, I enjoyed eating the Burrito Bowl. ❤

I am surprised that how it never clicked my mind to prepare this Chicken Burrito Bowl at home. Nevertheless, better late than never. ❤ It was fun and exciting preparing and serving this Chicken Burrito Bowl.

DO NOT get scared by the ingredients list you are going to see below. As everything starting from cilantro rice to salsa to guacamole to fajitas veggies to beans and corn fry, E-V-E-R-Y-T-H-I-N-G is homemade hence, the list of ingredients is loooong. 😀 Trust me, it’s just the list which is long otherwise once you start preparing everything you will find the recipes very easy and less time taking.

Serves 4

Ingredients:

For Cilantro Rice

2 Cups cooked brown rice

¼ Cup cilantro leaves, finely chopped

1 Tbsp lime juice

For Chicken

1 Chicken Breast

Garlic salt as required

1 Tsp oregano

1 Tsp chipotle powder

1 Tsp red chili powder

1 Tsp smoked paprika

2 Tbsp olive oil

For Black Beans And Corn

½ Cup boiled black beans

½ Cup sweet corn (use frozen sweet corn if fresh is not available)

2 Tbsp tomato sauce or pizza sauce

1 Tsp chipotle powder

1 Tsp red chili powder

¼ Tsp black pepper powder

Salt as required

1 Tbsp oil

For Fajita Veggies

1 Cup mixed bell peppers,(red, yellow, green) chopped into Julians

1 Small onion, chopped into Julians

¼ Tsp chipotle powder

Salt as required

1 Tsp oil

For Tomato Salsa

½ Cup tomato, finely chopped

1/3  Cup red onion, finely chopped

¼ Cup cilantro leaves, finely chopped

2 Green chilies, finely chopped

2 Garlic cloves, finely chopped

1 Tbsp lime juice

2 Tbsp olive oil

Salt as required

For Guacamole

1 Avocado, peeled

2 Tbsp red onion, finely chopped or crushed

2 Tbsp cilantro leaves, chopped

1 Tsp lime juice

Salt as required

1 tbsp olive oil

Other Ingredients

1 Cup Romaine lettuce, chopped

7-8 Slice pickled jalapeno peppers, chopped

½  Cup sour cream, or as required

Grated cheese

Learn Step By Step Recipe With Pictures For Chipotle Style Chicken Burrito Bowl With Cilantro Lime Rice 

Recipe:

For Cilantro Rice

Step 1- Cook the brown or white rice as you regularly cook. Add chopped cilantro leaves and lime juice to the cooked rice, mix well and keep aside

Cooking brown rice takes longer time than white rice. So while the rice is being cooked marinate the chicken and bake

  For Chicken

Step 2- Preheat oven to 425º F. Take garlic salt, oregano, chipotle powder, red chili powder, smoked paprika, and olive oil on a plate. Make slits on the chicken breast and marinade. Bake the marinated chicken for 20mins, turn around the chicken and bake for another 20-25mins until cooked. Let it cool down a bit and then cut into bite-size pieces. Keep aside

    For Black Beans And Corn

Step 3- Heat oil in a skillet pan, add pizza sauce or tomato sauce, chipotle powder, red chili powder, black pepper powder, salt, black beans and sweet corns. Saute for 3-4mins on a medium-low flame and transfer to a bowl

  For Fajita Veggies

Step 4- To the same pan and add 1tsp oil, and add chopped bell peppers and onion, Sprinkle chipotle powder and required salt. Saute on high flame for 50secs-1mins. Not more than that. Transfer to a bowl and keep aside

  For Tomato Salsa

Step 5- Take all the mentioned salsa ingredients in a bowl. Mix well and keep aside the salsa for later use

  For Guacamole

Step 6- Take all the guacamole ingredients in a bowl, mash using a fork or hand keep until you get a smooth guacamole. Keep aside

  For Romaine Lettuce

Step 7- Take chopped Romaine lettuce and jalapenos to a bowl. Gently toss and it’s ready to use

For Preparing Burrito Bowl

Take one portion of cilantro lime rice to a serving bowl, top with beans and corn, baked chicken, fajita veggies, Romaine lettuce and jalapenos, tomato salsa, sour cream, grated cheese, and 1 tbsp of guacamole on the top. Serve and enjoy. Or wrap in a Tortilla and enjoy the Burrito wrap.

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Chipotle Style Chicken Burrito Bowl With Cilantro Lime Rice Homemade Burrito Bowls are fresh and fun to make and they are a perfect meal for Lunch Dinner.

[jyotikitchen]

Kadai Paneer is indeed the most popular and most ordered vegetarian sidedish in Indian Restaurant. The recipe for Kadai Paneer requires very few steps and is easy, roasting and grinding of whole dry spices, chopping of veggies, cooking gravy, simmering veggies and Paneer in the gravy, and garnishing. That’s it.

Still, there are days when you (this is SO ME!) do not even have time for roasting and grinding of spices. Comparatively, with Restaurant Style Karahi Paneer this recipe is less time taking as there is no roasting and grinding of whole spices is required. And I have added curd and tandoori masala to enhance the taste of this curry and gave it a smoky flavor with dungar technique where a piece of live charcoal with ghee is placed in the pot to give a  smoky flavor to the curry. Although this step is not necessary but I would suggest you do not skip this and enjoy this rustic Karahi Paneer.

We thoroughly enjoy this delicious Kadai Paneer with rice for lunch, so I prefer making it with gravy. Adjust the consistency as per your liking and make it dry if you are serving this with Naan, or Roti or Paratha. Serve some pickled onion rings on the side to complete the meal. Do try this easy-peasy Kadai Paneer recipe and share your valuable feedback with me. ❤

Serves 4

Ingredients:

250 Gms Paneer, cut into cubes

1/3 Cup red capsicum, cut into cubes

1/3 Cup  yellow or green capsicum, cubes

1 Cup onion, finely chopped

½ Cup tomato, chopped

3 Garlic cloves, finely chopped or sliced

½ inch ginger, Julians

¼ Cup thick curd

1 Bay leaf

1 Cinnamon stick

2 Whole dry red chilies

1 Black cardamom

1 Tsp coriander seeds

1 Tsp cumin seeds

1 Tbsp red chili powder or as desired

½ Tsp Kashmiri red chili powder

½ Tsp turmeric powder

1 Tsp garam masala

1 ½ Tsp tandoori masala

1 ½ Tsp Kasuri methi

Salt as required

2 Tbsp oil

For Dungar 

1 Charcoal piece

1 Tsp ghee

Learn Step By Step Recipe With Pictures For Easy Kadai Paneer Recipe | 20 Minutes Karahi Paneer

Recipe:

Step 1- Heat oil in a pot, and add all the whole dry spices. When the spices are aromatic add the chopped ginger-garlic and saute for 30secs

Step 2- Add the chopped onion and cook until they are soft and translucent and then add the tomato, sprinkle some salt and cook until they are mushy

Step 3- Turn the flame to medium-high and add red chili powder, Kashmiri red chili powder, garam masala, tandoori masala, turmeric powder, curd, and required salt. Keep stirring with a spatula to avoid burn at the bottom of the pot  and cook for 2mins

Step 4- Add the cubed veggies and cook on high flame for a min and then add 1cup of warm water. Adding warm water always enhances the taste and flavor of the curry. Turn the flame to medium-low and let it simmer for 1min. Do not overcook otherwise then veggies will lose their crunchiness

Step 5- Add the paneer and let it simmer for 4-5mins on medium-low flame or until you get the desired consistency of the gravy. Sprinkle Kasuri methi and turn off the flame.

Step 6- Place a piece of live charcoal in a steel bowl and add a tsp of ghee. Immediately cover the lid of the pot and allow the smoke to infuse with Karahi Paneer for 6-8mins. This will give a nice smoky flavor to the Karahi Paneer. Serve warm with steamed rice or roti

Easy Kadai Paneer Recipe | 20 Minutes Kadai Paneer Kadai Paneer is indeed the most popular and most ordered vegetarian sidedish in Indian Restaurant. The recipe for Kadai Paneer requires very few steps and is easy, roasting and grinding of whole dry spices, chopping of veggies, cooking gravy, simmering veggies and Paneer in the gravy, and garnishing.