Lipi kitchen

Aloo chop Ingredients: 4 small potatoes boiled and mashed 2 green chilies chopped (can skip for kids) 1 medium onion chopped finely 1 teaspoon Coriander leave 1 tomato chopped small 1/2 teaspoon red chilly powder 1 pinch of Asafoetida 1/3 teaspoon garam masala 1 inch grated ginger 1/2 teaspoon cumin handful of roasted peanuts salt to taste Batter 2 Tablespoon of Besan 1/2 tea spoon turmeric powder 1/2 tea spoon red chili powder salt to taste 1 pinch Baking soda 1/3 teaspoon kalonji 1/4 cup water Oil for deep frying How To Add salt , turmaric powder and red chilly powder, garam masala, keep it aside. Heat 1 tbsp oil in a non stick pan. Add the ginger and chopped green chilies and fry until the raw smell goes off . Then add onion fry till raw smell goes now add tomatoes and cook till tender. Add the mashed potato. Mix on low flame and add the peanuts (preferably dry roasted earlier - you can use raw ones too). Keep aside and let it cool. Prepare...

HONEY SESAME SEEDS BABY CORN FRY Babycorn 1 packet Tomato ketchup 1 Teaspoons. Garlic chopped 1 Teaspoons. Oil To Fry Sesame seeds 1 Tablespoons. Salt To Taste. Ginger garlic paste 1 Teaspoons Corn starch 1 Teaspoons All purpose flour 1 Tablespoons Honey 2 teaspoon Directions Take a bowl add all purpose flour, corn starch, ginger garlic paste, salt, water, mix this like a thick batter, in this add baby corns, sesame seeds, mix it well,  fry the baby corns in the medium hot oil and keep it aside.Heat oil in a pan add garlic chopped, saute it add tomato ketchup,salt, and 2 tsp honey add the baby corns Toss it and mix it well and serve it. Happy cooking😊

Chandrakala Chandra kala recipe Recipe Cuisine:  Indian  | Recipe Category :  Sweets Prep Time : 30 mins    |   Cook time : 25 mins   |   Makes : 10 Ingredients All purpose flour (Maida) – 1 cup Ghee – 1  & 3/4 tbsp Salt – 1/4 tsp For stuffing Khoya – 3/4 cup Chopped nuts – 3 tbsp Powdered sugar – 2 tbsp Cardamom – 1 Saffron – Few strands Milk – 1 tbsp For syrup Sugar – 1 cup Water – 1/2 cup Cardamom – 1 Rose water – 1 tsp (optional)  How to make chandra kala sweet First lets prepare dough by mixing maida, salt and ghee first. Add water little by little to make dough. Keep aside for 30 mins min. Meanwhile you can prepare the stuffing. Soak the saffron in luke warm water. Then heat a pan and add the mawa with low flame cook it for 1 minute, bring it out and let it cool, after cooling add powder sugar and chopped dry fruits. Mix it thoroughly.. It should not be too...

Baked Rasgulla Preparation Time: 10 mins   Baking Time:  10 minutes   Baking Temperature:  150°C (300°F) Cooking Time: 0 mins   Total Time: 20 mins   Makes 6 servings Ingredients 8  rasgullas a few strands saffron (kesar) strands 1/2 cup condensed milk 1/2 cup milk 3 tsp powdered sugar a pinch cardamom powder For The Garnish 2 tbsp chopped mixed nuts Method Combine the saffron and 2 tsp of warm water in a bowl and mix well. Keep aside. Squeeze out all the extra sugar syrup from the rasgullas by pressing it between your palms. Keep aside. Warm milk and add condensed milk and cardamom powder. Cook it for 5 min with low flame. Or you can make rabdi as well. Arrange the rasgullas in an oven safe baking dish, (here I used food packaged container) and pour the prepared mixture evenly over it and bake in a pre-heated oven at 150º c (300º f) for 5 - 10 minutes. Serve i...

Chenna poda recipe Ingredients 1.5 cup - fresh Paneer ( made from 2 kg Milk ) 1/2 cup - Sugar 2 tbsp - semolina A pinch of Cardamom 1 tbsp - Ghee Handful of Raisins and cashews How to Make Make fresh paneer and keep it aside for 10-15 minutes. Do not squeeze it very hard, a spongy texture with a little moisture is good enough. Heat little ghee in a pan, roast cashews and keep it aside. Now, take paneer in a bowl and mix it with semolina and cardamom. Start kneading it till you get a very mashed quality, this will take 3-4 minutes. Add sugar and nuts and again mix it with paneer thoroughly to get a crumbly mixture finally. Now, in the ramekins, spread a little ghee and keep them on low flame to melt it properly. Add sugar to it and let it caramelise for a minute. Pour in the paneer mix over the caramelised sugar. Press it with fingers to form an even surface. Bake the ramekins for 25-30 minutes. I...

Ridge Gourd and raw banana in mustard curry paste INGREDIENTS: 1. Janhi (Ridge Gourd) 500 gram cubical 2. Potato 1 Cubical 3. Raw bana 1 cubical 4. Onion - 1 big sliced 5. Kokam 2 6. Green Chili 1 7. Mustard 3 tablespoon ( white and black ) 8. Cumin 1 tablespoon 9. Whole Garlic 5 10. Turmeric Powder 1 tablespoon 11. Tomato Paste 2 tablespoon 12. Red Chili 2 13. Salt to taste 1 tablespoon 14. Coriander Powde 1/2 tablespoon 15. Mustard Oil 3 tablespoon 16. Panchaphutan1 tablespoon Note: Panchphutana (1 table spoon) - Mix of cumin, mustard, methi, nigella seeds (1/2 Pinch of each items) Preparation: Grind the Mustard seeds, cumin seeds, green chili & garlic – This paste is known as Mustard paste (In Odisha known as Besara) Then cut the the potato into cubical shape. Fry the ridge gourd (janhi) banana till little brown. Add boiled Potato. Fry for more 2 min.. then add mustard paste,turmeric powder,coriander powder salt, green chilli, tomato chopped. ...

Kheer Sagar/Cottage cheese dumplings in flavoured reduced sweet Milk Kheer Sagar/Cottage cheese dumplings in sweet flavoured reduced Milk Marble sized Cottage cheese balls in thick, sweetened ,flavoured condensed milk...A delicious Odisha speciality . Course - dessert Cuisine - odia Servings - 20 piece, Preparation Time - 25 minutes Cook Time - 60 minutes Ingredients 1 litre milk 1/2 tsp citric acid Crystals or1 lemon Juiced 1 tsp water hot 4 Cups water 1 1/2 cups sugar 1 litre milk 5 - 6 tbsps sugar or to taste 1/2 tsp cardamom powder 1 tsp saffron strands Servings: piece Instructions: 1. For the Rasgullas or Cottage cheese dumplings, boil 1 litre milk and switch off the flame. 2. Mix the citric acid crystals with 1/4 Cup hot water and slowly add the water to the boiled milk little by little s...

Rasabali Ingredients 1 cup paneer 1 cup sugar 1 tbsp semolina 1 tsp wheatflour A dash of baking powder Ghee for frying Method Mix all the ingredients paneer , 3 tbsp sugar, 1 tbsp semolina, 1 tsp wheatflour and baking powder, mash them all.. Use your lower palm, mash the dough for 7 - 8minutes.. Then make equal size balls from that.. then using both palm make a ball from one of the ball then add press it gently.. and make a flat ball.. Then heat ghee in a kadai.. with a lower medium flame fry them all.. Now another side you need to take 1 liter milk and make it half in the quantity, then add sugar and cardamom powder and let it cook in lower flame for another 5 minutes, then add all fried cheese to it, cook for another 2 minutes. And switch of the flame.. Our Rasabali is ready to eat.. and you can serve it warm, or let it cool completely serve to you guest and family.. Happy cooking..😊😊

Chicken Tikka recipe is very famous Indian cuisine. It is very easy to prepare and is an ideal for low fat cooking. Marinate chicken with yogurt & some spices and grill in oven, microwave or by barbecue. Here I prepared this recipe in LG microwave. Depending on the model of microwave, the cooking time may vary. INGREDIENTS: 250 Grams Chicken thigh boneless Cubes 1 Tbsp ghee 1 tsp besan 1 Tsp Ginger-Garlic Paste 1/4 Tsp Turmeric Powder 1/2 Tsp Chili Powder Salt to Taste 1 Tsp Coriander Powder 1/2 Tsp Cumin Powder 1/2 Tsp Garam-Masala Powder 1 Cup Curd/Yoghurt (175Ml Cup) Pinch Red orange Food Colour FOR GARNISHING: 1 Tbsp Coriander leaves FOR SERVING: Cabbage and onion and tomatoes and lemon.. METHOD: Make paste of ginger-garlic paste, turmeric powder, and chili powder, salt to taste. Add the chicken, and mix well and leave it for 15 Minutes. Heat ghee to a pan add besan till raw smell gone, cook it. Add to a curd bowl. Add garam-masala p...

Chitau pitha / Appam পিঠা / chitoi pitha / ଚିତଉ ପିଠା Ingredients: Arua Chaula( Rice) -500gm Nadia(Coconut) – 1 whole Luna( Salt)- as per taste Refine Tela (Refine Oil) – as required PREPARATION :  STEP WISE Soak the rice in water for 1 hr. grate the coconut. Make a fine paste of coconut and rice. Add salt and leave it for 1 hr. Add water to make a thin batter out of it. Heat oil in a kadai ( here I have taken a small pan ), but deep kadai is the best for this recipe with small lid, pour some batter into it, and cover it. After sometime remove from flame (the upper portion should be cooked, don’t turn it). Serve hot with boiled milk, dalma or any spicy curry.

Ingredients 1 litre milk 40 gms/ roasted vermicelli/seviyan 3 tbsp ghee 1 tbsp condensed milk/milkmaid 8-9 vertically sliced almonds 8-9 vertically sliced cashewnuts 20 - 24 chironji 8-9 vertically sliced pistachios 5-6 deseeded chopped dates/khajoor 1/2 tsp cardamom powder 2 drops rose essence Instructions: How To Slice Dry Fruits For Sheer Khurma: Inorder to slice the almonds, soak them in water or boil them in water then peel off the skin and slice the almonds.Boil the cashewnuts and slice them .Similarly pista or pistachios can be boiled and sliced. And chironji as well soaked/ boiled and peeled. This way the dry fruits can be chopped easily. How To Make Sheer Khurma: Take a pan, add ghee, add sliced almonds and saute slightly and keep aside.Add sliced cashews into the same sauce pan, saute slightly and keep aside .Saute pistachios in ghee as well and keep aside.You can saute dates if you wish to.In same pan boil the milk.Into the milk, add carda...

Ingredients for dalma:- Arhar dal – 1 /2 cups Vegetables cut into medium pieces Raw banana- 3/4cup Broad beans - 7- 8  Yam - 7-8 cube  Radish - 1 cube cut Turmeric powder- 1tsp Ginger green chilly  paste- 2tsp Grated Coconut- ½ cup Dry Red Chillies- 4 Cumin – 1tbsp Salt- as per taste Ghee or Oil Method: Soak the dals for atleast 15 minutes before cooking. Take 3tsp cumin seeds and 2 red chilies and roast it in a dry pan with a bay leaf. Grind it into fine powder. In a large pan take about 2 cups of water and boil it. Add the dals to it. Let it boil and  Also add ginger green chilly paste, turmeric powder, and salt to taste. Cover the dal and boil until it is half cooked. Then add the pieces of yam let it cook for another 6 minutes and then add vegetables to the dal and cover the pan till the vegetables are tender. In another pan, take 2tsp ghee and add the cumin. After the seeds crackle, add the remaining 3 red chillies and add some gra...

Noodles cake ingredients  : 1/2 packet noodles   3 tbsp corn flour   3 chopped tomatoes   2 bunch spinach   1 cup grated cheese   3 cup cream    salt to taste   Black pepper powder  Basil leaves  Mushroom tools required   Micro wave preparation method Boil water in a wok and add noodles to it. Add cooking oil and salt to taste .   After it is boiled strain the noodles and keep aside.  In a separate bowl , add corn flour and add tomatoes , finely chopped spinach , grated cheese and cream.  Now mix well.  Add salt and black pepper to taste.   Now, mix in the strained noodles and mix. Grease a round baking tin with butter and pur this mixture in it. Garnish it with some mushroom. Now, bake it in a preheated oven at 180*C for ..30 - 35 minutes.   Remove and flip.  Now flip back to the other side again.  Now garnish with basil leaves and serve.  ...

Ingredients to make Coconut Kofta Curry (Nadia Bara Tarkari) Ingredients For the coconut Kofta: Coconut grated 1 Rice 8 tbsp cumin seeds 1 tbsp Green Chilies 3 nos Salt Water Oil 3 tbsp For the Gravy: Large onion 1 Large tomatoes 2 Cashews 10 nos Bay leaf 1 Ginger garlic paste 1 tsp Cumin seeds 1/2 tsp Turmeric powder 1/4 tsp Chilli powder 1/2 tsp Coriander powder 1 tbsp Water 1 cup Garam masala 1/2 tsp Kasoori methi 1/2 tsp Fresh cream 3 tbsps Sugar 1/2 tsp Salt Oil 2 to 3tbsps How to make Coconut Kofta Curry (Nadia Bara Tarkari) Soak the rice and cumin seeds for the coconut kofta in water for 30 mins. Grind the soaked rice, cumin seeds, grated coconut, salt and green chili to form a paste. Add boiled potato to it and make small koftas from this paste. Shallow fry these koftas on medium flame with 2 to 3 tbsp oil . Flip the koftas and fry till golden brown on both sides . Keep aside. For the gravy, boil the tomatoes and on...

Mango Rasgulla Mango Rasgulla is an experimental recipe of mine and was  like by my husband..Got recipe idea from one of the post from social media and made it with my way..Now Rasgulla in Mango flavor.. Ingredients:  1 liter full fat milk 1/2 katori vinegar 1 cup mago puree thick For sugar syrup 1 cup sugar 3 cup water 1 pinch of saffron For garnish Pistachios sliced Kesar strands Directions:  1. First we will make chena.. boil milk..switch off the flame..In  little water add vinegar..Mix well..Pour the mixture in milk..When whey start separate. 2. Cool it bit..Strain it in strainer wash it with cold water..So sourness rid out.. put chena in muslin cloth. squeeze all water..Put heavy utensil on paneer..So all water squeeze out..Keep it for 15-20 minutes 3. Meanwhile we will make sugar syrup..In a pot add sugar water and saffron..Let it boil on slow flame. 4. Now after squeeze all water knead ,smooth paneer with hands in a plat...

Ingredients 200 grams all purpose flour 100 grams semolina 1 teaspoon fennel seeds 1/2 teaspoon baking powder 1 teaspoon powdered green cardamom 500 mililitre milk 1 cup ghee 2 tablespoon chopped pistachios 250 grams sugar 250 mililitre water 1 pinch saffron 50 grams khoya Ingredients for Rabri Milk – 4 cups Pistachios – 8 Sugar – 3 tbsp   This will give you approx 1 & 1/2 cups of rabri. Sure more for the above given malpua , so if you want you can reduce the rabri. Or you can make and consume later. Method To  prepare rabri/ Rabdi Boil milk in a broad vessel. Add sugar to it and put the flame to medium or low. Keep boiling and scrap the sides and mix in the malai layer that forms on the top. Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios. Continue heating and repeat the same until the milk reduces and thickens. The colour of the milk will turn cream colour. As it cools down, the rabri ...