Aloo 65| Potato 65

Aloo 65 or Potato 65 is a spicy and deep fried snack which
originated from Chicken 65 or paneer 65. It’s a quick and fried snack which
made with potatoes and marination of gram and plain flour with curd and spices.
You can serve this recipe as snack or appetizer or in gravy too as main course.

Time: 30 Minutes

Time: 20 Minutes
5 Large Sized Potatoes
Oil for deep frying
2 Tbsps. Gram Flour/ Besan
2 Tbsps. All Purpose Flour/ Maida
3 Tbsps. Cornflour
1/2 Cup Hung Curd
1/2 Tbsp. Coriander Powder
1/2 Tbsp. Red Chili Powder
1/2 Tbsp. Turmeric Powder
1/2 Tbsp. Garam Masala
1/2 Tbsp. Chat masala
1/2 Tbsp. Raw Mango Powder/ Amchur
1 Tbsp. Kasuri Methi
Salt to Taste
1 Tbsp. Oil
Onion wedges
Lemon wedges
Fresh coriander leaves
Peel and chop the potatoes into diced
form. Boil the potatoes with water for 10 Minutes in heavy bottom pan. Drain
and keep aside to cool.
In separate bowl, combine all marination
ingredients together and beat well. Consistency should be like a thick paste
which easy to coat on potato cubes. Now coat the cubes with the paste and keep
aside to marinate for atleast 15-20 minutes.
Heat the sufficient oil in a deep wok or
pan. When oil is hot enough, add the potatoes in small batches and fry them
until to crisp and golden on medium flame.
Drain the fried cubes on a tissue paper
to absorb excess oil. Serve hot and fried potato 65 with ketchup and onion
Tags: How to cook aloo 65 recipes, alu 65
recipe, potato 65 recipes, snack recipes, main course recipes, Punjabi recipes,
north indian recipes, appetizer recipes, starter recipes, party recipes, easy
to prepare recipes, simple recipe, vegetarian recipes, potato recipes,
marinated recipes, fried recipes, simplytadka recipes, aloo recipes.

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Aloo Do Pyaza

I got the idea to make this recipe from
paneer do pyaza or bhindi do pyaza which makes this recipe more tempting and
served with paratha or tandoori roti.  

Time: 15 Minutes
Time: 30 Minutes
Main Course
3 Medium Sized Potatoes, Cooked
2 Medium Sized Onions
3 Medium Sized Tomatoes
2 Bay Leaves
1 Tsp. Cumin Seeds
2 Green Chilies, finely chopped
1/2 Tsp. Ginger, grated
Salt to taste
1 Tsp. Coriander Powder
1/2 Tsp. Red Chili Powder
1/2 Tsp. Turmeric Powder
1/4 Tsp. Garam Masala
4 Tbsp. Oil
Green Coriander Leaves, Chopped
Cut the potatoes into 1 inch cubes and
deep fry them in sufficient hot oil. Drain and keep aside.
Finely chop the 1 tomato and prepare fine
paste of remaining two tomatoes.
Finely chop the 1 onion and cut remaining
onion into 4 equal parts and separate the layers.
Heat the oil in pan and shallow fry the
onion layers. Drain the fried onion layers on separate plate.
Add the cumin seeds and bay leaf into
same pan. When they start crackle, add chopped green chilies and grated ginger,
stir few seconds.
Add chopped onion and sauté until to
light brown. Add tomato paste and cook until to oil separates.
Add coriander powder, red chili powder,
turmeric powder, garam masala, salt and mix well. Cook for few minutes and add
fried onions and potato cubes and mix well.
Garnish with fresh coriander leaves and
serve hot with chapatti and curd.
Notes: You can adjust the green chili and red
chili as per your taste. To increase the richness, add some cream or curd into

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aloo do pyaza recipe, onion recipes, tomato recipes. 

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Masala Rice| Masala Bhath

Masala Rice or Masala Bhaat is very staple
and simple recipe which even made with leftover rice also. For this recipe we
have to cook the rice with tomatoes and onions in pan with spices. Masala rice
is quick and simple recipe which fill the gap of lunch or dinner and served
with curd and pickle.
This time I used Mubarak Basmati Rice is aged
for a minimum 1.5 years which brings out the real characteristics of its
grains. Every
Mubarak Basmati Rice grain having an average length of about 7.00 mm, these
grains, on cooking bring out a distinct aroma. They also become fluffy, thin,
long and non-sticky. 

Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Servings: 4
Category: Rice

3 Cup Leftover Rice or Boiled Rice
2 Medium Sized Onion, Chopped
2 Medium Sized Tomatoes, Chopped
2 Green chilies, Finely Chopped
1 Tsp. Ginger Paste
1/2 Tsp. Mustard Seeds
1/2 Tsp. Cumin Seeds
10  Curry Leaves
2 Tbsp. Oil
Pinch of Asafoetida
Salt to Taste
Red Chili Powder to Taste
1 Tbsp. Coriander Powder
1 Tsp. Turmeric pOwder
1/2 Tsp. Garam Masala
2 Tbsp. Lemon Juice
Coriander Leaves, For Garnishing

Heat the in oil wok, add the mustard seeds, cumin seeds and curry leaves till they splutter.
Add the asafoetida,green chilies, and ginger and saute for few seconds.
Add onions and saute till the onions get softened and become transparent.
Add the tomatoes and saute till the tomatoes become soft
Add all the spice powders with salt and saute for 2 minutes.
Add the cooked rice and stir well so that the masala coats the rice.
Add lemon juice and cook for 5 minutes on low flame.
Remove from the flame and garnish with fresh coriander leaves.
Serve hot masala rice with raita and mango pickle.

Tags: How to cook masala rice, tomato onion rice, fried rice, rice recipe, tiffin box recipe, lunchbox recipe, simple rice recipe, breakfast recipe, simplytadka, masala recipe, masala rice recipe, spicy rice recipe, masala bhaat, masala baath, leftover rice recipe.

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Sip Some Delightful Coffee in Delhi

These days’ coffee shops and bakeries inDelhi come with loads of varieties in coffees and bakery products, raising the
coffee affluence in the Delhi and the fact that consumers now spend more money
in coffee shops. Coffee shop is better place for every person who wants to
spend time with colleagues, friends or business delegate.
coffee shops and coffee restaurants just serves only hot prepared coffee and
beverages, but now concept is completely changed. They start more innovative
coffee based beverages with some bakery items which make us hungry anytime.
Coffee house is a small restaurant focus on providing coffee, tea and other
beverages with light snacks.
Coffee is a brewed drink prepared from roasted coffee
beans, the seeds found inside berries of the coffea plant. Coffee plants are cultivated
in over 70 countries.
Established coffee shops such as café coffee day, barista,
costa coffee, Starbucks and more have plans to starts more outlets over the country.
Coffee service refers to the many and various styles in which coffee is made available to people, such as
coffee restaurants in Delhi.
How much you are obsessed with coffee or tea, but how
passionately you get best cup of coffee which makes us fresh and stress free. If you are the person who love coffee
or bakery product then you can explore these cafes:
Rose Café,
This café is situated in Saket, covered with flowers,
shades of pink and tiny lights. The place serves Cafe, Italian,
Lebanese, Continental and Mediterranean cuisines. The Rose Cafe has a serene,
quiet and rosy and pink shaded ambiance with vast parking place in the compound.
The place is a bit expensive and costs INR 1,200 for two people.
Connaught Place
is an international brand known for standard quality of coffee and awesome
ambiance. Personally I love café mocha and muffins, a great combination for me.
Starbucks has a very courteous staff which will do their best. It’s not
expensive place for coffee lovers.
Coffee Day
of all the coffee outlets in the city, I prefer Café Coffee Day because it’s a
cheap place for youngsters. I tried cappuccino and frappe lots of time, both of
them were great in taste. The service was also good and nice place for social meet
Coffee is a brand which comes with different taste of their coffees. Leaving
aside coffee, lemonades are really refreshing and flavorful. The place is
really good with service and ambiance. It’s not expensive place and more than
50+ outlets available in Delhi.
Whenever you wanna try to some delicious and aroma of
freshly grounds coffee, then you will make sure about where to get the cup. To
get the exact flavour of coffee as per your taste you can visit some local coffee
shops, where you can get great option of coffees and bakeries in Delhi.

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Aloo Gajar Matar Ki Sabzi

Aloo Gajar Matar ki sabzi is easy and simple
recipe which made with fresh peas, carrots and potatoes in tomatoes puree and
served with raita and parathas. It’s very tempting option for lunchbox recipes. 

Time: 15 Minutes
Time: 20 Minutes
Main Course
2 Medium Sized Potatoes, peeled and diced
2 Carrots, Peeled and Diced
1/3 Cup Peas
2 Medium Sized Tomatoes Puree
2 Green Chili, Chopped
1 Tsp. Ginger, Grated
1 Tsp. Cumin Seeds
Pinch of Asafoetida
Salt to taste
1/2 Tsp. Red chili Powder
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
Tsp. Raw Mango Powder
1/4 Tsp Garam Masala
2 Tbsp. Desi Ghee
Green Coriander Leaves, chopped for
Peel and Chop the potatoes and carrots
and wash peas, carrots and potatoes, all together in large bowl.
Heat the ghee in wok or kadai and add
cumin seeds and asafoetida. When they starts splutter, add ginger and green
chilies, stir few seconds. Add tomato paste and stir 2 minutes.
In bowl, mix turmeric powder, red chili
powder, amchoor and coriander powder with 2 tbsp water and prepare paste.
Add this paste in kadai and cook until to
oil separates.  Add carrots, potatoes,
peas, salt and 1/4 cup of water and mix well. Cover with lid and cook it for at
least 20 minutes on medium flame.
Garnish with garam masala and fresh
coriander, serve with Indian flatbread.
You can use vegetable oil or desi ghee
whatever you prefer. Personally I prefer olive or canola oil in day to day
For tomato paste, just grind the tomatoes
in blender or mixy until to smooth paste, you can add green chilies and ginger
also while preparing tomato paste.
Tags: How to 
cook aloo gajar, gajar recipes, aloo recipes, alu recipes, potatoes
recipes, carrots recipes, daily lunch recipes, main course recipes, vegetable
recipes, Indian recipes, Punjabi recipes, north indian recipes, how to prepare
alu gajar matar recipes, simplytadka recipes, simple recipes, peas recipes,
easy vegetable recipes, lunch dinner menus. 

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Chana Dal Khichdi- Punjabi Style

Dal Khichdi is a traditional punjabi cuisine which prepared with two main
ingredients, Bengal gram and rice for special occasions like lohri, sankranti
and more Indian festivals. It’s a quick and easy recipe which you can prepare
anytime for lunch. For this recipe you have to soak the chana dal for 4-5 hours
and rice for half an hour. It is healthy meal which you can serve with curd,
pickles, even in lunchbox too. 

Preparation Time: More than 1 hour
Cooking Time: 15 Minutes
Servings: 2
Category: Rice

1 Cup Rice
1 Cup Chana dal/ Bengal Gram
Pinch of Asafoetida
salt to taste
Black pepper Powder to taste
2 Tbsp. Oil
2 Cup water

Soak the chana dal atleast for 2-3 hours and soak the rice for 30 minutes.
Heat the oil in pressure cooker. Add asafoetida, rice and chana dal. Stir it for few seconds.
Add water, salt and black pepper powder. cover with lid and cook for 1-2 whistles and immediately open the cover. Dal should be cooked and separate, not be mushy.
Serve hot chana dal khichdi with curd or raita.
Tags: how to cook chana dal khichdi, rice recipe, basmati rice recipe, tiffin or lunchbox recipe, healthy recipe, instant recipe, chana dal recipe, chana dal khichdi, punjabi cuisine, punjabi khichdi, bengal gram recipe.

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Desi Health Bites- Hyderabadi Vegetable Curry

Hyderabadi vegetable curry is really lip smacking recipe in taste, you can modify the combination of vegetable as per taste or liking. Addition of yogurt gives the creamy texture to this recipe and makes more tempting. In this recipe, you have to fried the each vegetable separately in rice bran oil and combined with boiled peas and potatoes and saute in seasoning. Its a great option for lunch box meal or travel food. You can serve this recipe with rice or roti.

FRBH contains more antioxidants than blended oils or pomace olive oil. They fight harmful free radicals, which cause heart disease and other chronic illnesses, keeping your heart healthy.

Preparation Time: 20 Minutes
Cooking Time: 35 Minutes
Servings: 4
Category: Main course

2 Medium Sized Potatoes, Peeled and Diced
1 Cup Cauliflower, Florets
1 Cup Carrots, Peeled and Diced
1/2 Cup Aubergine, Round
1/2 Cup French Beans, Diagonal
1/3 Cup Green Peas
2 Medium Sized Onion, Sliced
1 Tsp. Ginger, Finely Chopped
2 Green Chilies, Finely Chopped
1/2 Cup Yogurt
1 Bay Leaf
3-4 Cloves
2 Green Cardamoms
1 Small Stick Cinnamon
1/2 Tsp. Cumin Seeds
Salt to taste
Red Chili Powder to taste
1 Tsp. Turmeric Powder
2 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
2 Tbsp. Fortune Rice Bran Oil
1/2 of Lemon Juice
Green Coriander Leaves, for garnishing

Heat the sufficient Rice bran oil in wok and fry the cauliflower florets, chopped carrots, chopped beans and sliced aubergine individually for few minutes and drain them on kitchen towel to absorb extra oil.
Meanwhile heat the water in a saucepan and let it come to boil. Add diced potatoes with salt and cook till to half done. Add green peas and cook till to completely cooked. strain the potatoes and peas in separate bowl and rinse under cold water to sustain natural color.
Heat the fortune rice bran oil in a pan and add bay leaf, green cardamom, cloves, cumin, cinnamon and after few seconds, add chopped green chilies, ginger and saute one minute.
Add sliced onions and saute till to slightly brown and add whipped yogurt and mix it.
Add coriander powder, turmeric powder, red chili powder, garam masala and cook well.
Add boiled and fried  vegetables and salt and mix well. Add lemon juice and cook on low flame for couple of minutes. Garnish with fresh coriander and serve with rice or flatbread.

Tags: How to cook hyderabadi curry, hyderabadi vegetable curry, hyderabadi cuisine, maincourse, lunch and dinner meals, lunch box recipe, curries, mix vegetable recipes, simplytadka, vegetarian recipes, fortune rice bran healthy oil recipe.
“This blogpost is in association with Fortune Foods as a part of their Desi Health Bites Activity- The hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow fortune foods on Facebook at and on Twitter @fortunefoods.

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Desi Health Bites- Cocktail Idli Chaat

Idli chaat is very easy and simple recipe, its a best way to utilize  leftover idlis. For this recipe, you have to prepare the idlis first and then fried them in Fortune rice bran oil till to golden and crisp, after that serve the chaat with chutneys and garnishing. If you have leftover idlis or homemade chaat chutneys, then it takes only few seconds. You can modify the ingredients as per taste or liking. You can use boiled potatoes, cucumber, tomatoes, onions, sev, papri, sprouts or murmure whatever you prefer.
Cooking Oils become sticky due to oxidation during frying. Rice bran oil is highly stable which keeps it non-sticky and the food absorbs lesser oil. Rice Bran leaves no aftertaste. It does not have a taste of its own, so it doesn’t interfere with the taste of food.

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Street Food

For Fried Rava Idli
2 Cup Rava/ Semolina
1 Cup Yogurt
1 Cup Water
Salt to taste
2 Tsp. Fruit Salt
1 Tbsp. Fortune Rice Bran Oil, for greasing
Fortune Rice Bran Oil, For Frying
Other Ingredients
2 Onions, Finely Chopped
2 Tomatoes, Finely Chopped
1/2 Cup Sweet or Tamarind Chutney
1/2 Cup Green Coriander Chutney
1 Cup Sweet Whipped Yogurt
Sev, for garnishing
Salt to taste
Chaat Masala Taste
2 Lemon Wedges
Pomegranate Seeds, for garnishing
Fresh Coriander, Chopped for garnishing

Combine semolina, curd, water and salt together and prepare smooth idli consistency batter, light and loose, not thick. Heat the steamer or idli cooker, at this time add the eno and mix well. Grease the idli mould with Rice Bran Oil and immediately pour the mixture in it. Place the mould in cooker and cover it, remove the whistle upon the cooker. Cook at medium flame for 15-18 minutes and then remove it. Demould the idlis and use it further.  
Chop the Idlis into cube forms. Heat sufficient Fortune Rice bran oil in pan and shallow fry them on medium flame till to golden and crisp. Drain them on kitchen papers and keep aside.
Take a lemon wedge and rub the edges and roll into the sev. Add the sev, onions and tomatoes into glass and sprinkle salt and chaat masala in the bottom. Now arrange the idli cubes in layered and drizzle the meethi chutney, green chutney and yogurt.  
Again repeat the process of arrange idli cubes, both chutney and curd. Sprinkle the chaat masala and salt on the top and garnish with chopped coriander, pomegranate and sev.

Tags: how to cook idli chaat, cocktail idli chaat, leftover idli, idli snacks, street food recipe, chaat recipe, FRBH rice bran oil, raava idli chaat, fried idlis, how to serve chaat in glass.
“This blogpost is in association with Fortune Foods as a part of their Desi Health Bites Activity- The hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow fortune foods on Facebook at and on Twitter @fortunefoods.

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Sweet Rice | Meethe Chawal

Sweet Rice recipe is simple and delicious recipe of rice which made with milk and dry nuts. You can use fresh fruits also in this recipe like pineapple, mango, pears and more whatever you prefer. Generally we cook the rice with stock or water but in this recipe, we used milk. You can use Gur or jaggery instead of sugar which makes this recipe more tempting and healthy  for health conscious people. Sweet Rice recipe is perfect or royal treat for everyone at any occasion of celebration or festival. So you can enjoy the sweet rice hot or cold.

Preparation Time: 15  Minutes
Cooking Time: 15 Minutes
Servings: 4
Category: Rice

2 Cup Rice
1 Cup Milk
1 1/2 Cup Sugar
4 Tbsp. Desi Ghee/ Clarifying Butter
1 Tsp. Cardamom Powder
10-12 Saffron strands
1 Cup Mix Dry Nuts, Chopped (Cashews, Raisins, Almonds, Pistachios)

Wash and soak the rice in water for 15 minutes.
Heat ghee in the pressure cooker on medium flame, add chopped nuts and rice. Saute for 5 minutes in ghee.
Add milk, 3 cup water, cardamom powder, saffron and sugar and mix it. cover with lid and cook on medium flame till to 2 whistles.
Remove from the flame and garnish with chopped nuts and desi ghee and serve hot.

Notes: You can cook this recipe in microwave too, and adjust the sugar level as per taste. You can add the fresh fruit also like pineapple, apple and mango etc.

Tags:how to cook sweet rice, meethe chawal recipe, dhoodh ke chawal, festival recipe, rice recipe, milk recipe, sweet recipe, how to prepare milk based rice in cooker, Basmati rice recipe.

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Curd Rice- Andhra Pradesh Cuisine

Curd rice also called yogurt rice is a dish of India. The word “curd” in India usually refers to unsweetened yogurt. Unlike the Westerners, Indians mean yogurt when they say curd and what the westerners call curd is called paneer. It is very popular in the Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala.

In the state of Tamil Nadu it is called “Thayir Sadam”. “Thayir”=Curd, “Sadam”=rice. It is offered as ‘prasadam’ (blessed food) to devotees in Vaishnavite Temples. Here this is called by a different name ‘dadhiannam’/ “dadyodanam”. To prepare this recipe, we have to combine cooked rice with milk and yogurt and add the tempering on the top and serve it as cool.

Preparation Time:
Cooking Time:
Servings: 4
Category: Andhra Pradesh Cuisine

2 Cup Cooked Rice
1/4 Cup Milk
1 Cup Curd
Salt to taste
1 Green Chilies, finely chopped
For Tempering
1/2 Tsp. Split Skinless black gram
10 Curry leaves
Pinch of Asafoetida
1/2 Tsp. Mustard Seeds
1 Tbsp. Vegetable Oil
1 Tbsp. Pomegranate Seeds, for garnishing

In a Bowl, combine cooked rice, milk, curd, green chilies and salt and fold it gently.
Heat the oil in a non-stick pan. Add tempering ingredients and once a seeds splutters, pour the tempering to rice and mix it.  Place the bowl in refrigerator  for few minutes to set.
Garnish with pomegranate seeds and serve.

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