Tag: easy and delicious recipe

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Ajwain leaves Paratha| Carom leaves flatbread Recipe

Creating a little kitchen garden in my house is no less than a dream for me. Living in a concrete jungle, we crave greenery and put in some effort to make a small kitchen garden. I love planting herbs like mint, coriander, carom leaves, and curry leaves in my kitchen garden, and I often use these herbs in my recipes. Ajwain, also known as carom seeds, is one of my favorites in my kitchen garden. I frequently make ajwain paratha for my kid’s lunch box and as a companion to my morning chai. This ajwain paratha is easy to make and healthy at the same time.

Ingredients:

  • 1 cup wheat flour
  • 1/2 cup finely chopped ajwain leaves
  • 1 tablespoon ajwain seeds
  • 1 tablespoon oil or ghee (plus extra for cooking)
  • 1/2 teaspoon salt (adjust to taste)
  • Water (as needed)

Method:

Wash the ajwain leaves thoroughly and pat dry the leaves, now finely chop them and keep aside.

In a large mixing bowl, take wheat flour and add ajwain seeds, oil or ghee, salt, and the chopped ajwain leaves. Mix everything well to combine the ingredients.

Gradually add water to the mixture, little by little, and knead it into a smooth and firm dough. The amount of water required may vary, so add it gradually until the dough comes together. The dough should be soft but not sticky.

Once the dough is ready, cover it with a damp cloth and let it rest for about 10-15 minutes. After the resting period, divide the dough into small sized portions. Take one portion and dust the rolling surface with flour and roll out the portion into a circle using a rolling pin. Heat a tawa or a non-stick pan over medium heat. Place the rolled paratha on the hot tawa and cook it . Drizzle a little oil or ghee around the edges of the paratha and flip it over using a spatula. Press the paratha gently with the spatula to help it cook evenly and cook for another minute or until both sides are golden brown.

Remove the cooked paratha from the tawa and place it on a plate. Serve the ajwain leaves paratha hot with a side of yogurt, pickle, or any curry of your choice. It also makes a delicious addition to a lunchbox or can be enjoyed with a hot cup of tea.

Enjoy your homemade ajwain leaves paratha! I hope you enjoyed reading this recipe. Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

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Instant Version of Traditional Mango Rasmalaai 🥭

Traditional Mango Rasmalaai that too instant “chaunk gaye na?” Yes now you can make instant mango rasmalaai in matter of few minutes. With just few ingredients that are easily available in your house. You can enjoy this delightful dessert. I love using mangoes in all possible ways, whether it is mango kadi or mango pudding. For this heavenly Mango Rasmalaai, you’ll need just a handful of simple ingredients: whole milk, custard powder, sugar, mango puree, milk powder, and of course, our star ingredient – bread. So let’s quickly get into the details of the recipe.

Ingredients:

  • Mango pulp
  • Bread
  • Milk powder
  • Milk
  • Custard powder
  • Sugar
  • Nuts for garnishing 

Method:

Cut the bread into circles with the help of a cookie cutter.

In a bowl, add milk powder, sugar, and mango pulp. Mix well to make your instant rabri.

Now in small bowl add custard powder and 2 tbsp milk Mix well until no lumps remain. Boil the remaining milk and add the custard mixture, stirring continuously to avoid lumps. Add sugar and mix well. Let the mixture cool. Once the mixture is cool, add mango pulp and mix

Spread this rabri over two bread circles and sandwich them together. Let it sit in the fridge for a few minutes.

In a serving dish, place the bread circles and pour the custard mixture over the bread rasmalai. Garnish with chopped nuts, saffron, and small mango cubes.

Your instant traditional mango rasmalai is ready to serve. Serve chilled to get the best flavor.

Enjoy your Instant Mango Rasmalaai! Hope you liked the recipe. I would love to see your creations. If you tried this recipe , just click a pictures and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. Happy Cooking!

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Transform Leftover into a Delicious Sandwich: Paneer Sabji Sandwich Recipe

We’ve all faced the dilemma of leftover sabji sitting in the fridge, but don’t let it go to waste! Here’s a creative way to transform your leftover dry paneer sabji into a delicious and nutritious sandwich. This recipe is quick, easy, and perfect for a hearty breakfast or lunch.

Ingredients:

  • Leftover dry paneer sabji (you can use any dry sabji)
  • Finey chopped onion
  • Green chutney
  • Moong sprouts
  • Mayonnaise (Optional)
  • Bread slices
  • Black salt
  • Butter

Method:

Take two slice of bread and spread green chutney of your choice and repeat the process with mayonnaise. Layer the leftover paneer sabji

Add finely chopped onion and moong sprouts. Sprinkle a pinch of black salt for extra flavour. Cover the filling with another bread slice,

Heat a tawa (griddle) and spread some butter on it. Place the sandwich on the tawa and grill it until both sides are crispy and golden brown. Remove the sandwich from the pan and place it on a cutting board and slice it diagonally

Serve the hot, crispy sandwich with your favorite sauce or chutney,

This paneer sabji sandwich is not only a great way to utilize leftovers but also a tasty and nutritious meal that everyone will love. Give it a try and let us know how it turned out for you!

Explore More Delicious Sandwich Recipes
If you enjoyed this sandwich, be sure to check out our other sandwich recipes for more tasty ideas. Here’s is some of our favorites: 

Hummus sandwich

Mushroom Cheese Sandwich

Avocado, Basil, and Grilled Tomato Sandwich

Hung Curd Spinach Cheese Sandwich

Happy cooking!

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Fajeto – A Gujarati Mango Kadhi: Making the Most of Summer Mangoes

Indulge in the tangy and sweet flavors of Fajeto Mango Kadhi, a traditional Gujarati dish that combines the richness of ripe mangoes with the spiciness of Indian spices. Perfect for summer, this kadhi is a delightful way to use leftover mango pulp. I love how this Fajeto Kadhi perfectly balances sweet, sour, and spicy flavors. It’s versatile enough to be served as a refreshing welcome drink at summer parties, making it both a unique and delightful treat for your guests. But wait, if you have friends who are vegan, we have the perfect solution at the end of the recipe to make this kadhi vegan.

Ingredients:

Leftover mango skins and seeds
1 cup water
1/2 cup dahi (yogurt)
2 tablespoons besan (gram flour)
1/4 cup aamras (mango pulp)
Salt to taste
2 teaspoons oil
1 teaspoon rai (mustard seeds)
1 teaspoon jeera (cumin seeds)
1/2 teaspoon methi dana (fenugreek seeds)
A pinch of hing (asafoetida)
1/2 teaspoon haldi (turmeric powder)
A few curry leaves

Method:

Take the leftover mango skins and seeds, and place them in 1 cup of water. Squeeze out all the mango pulp and strain the water to get the mango essence.

In a bowl, combine the strained mango water with 1/2 cup dahi. Add 2 tablespoons of besan, and salt to taste.

Mix well until you have a smooth mixture. Add an additional 1/2 cup of water if required to achieve the desired consistency.

Heat 2 teaspoons of oil in a pan. Add 1 teaspoon of rai, 1 teaspoon of jeera, and 1/2 teaspoon of methi dana, add a pinch of hing and curry leaves.

Once the seeds start to splutter, add 1/2 teaspoon of haldi.


Pour the mango and besan mixture into the pan with the tadka. Keep stirring continuously to avoid lumps.

Cook the mixture until it comes to a couple of boils, ensuring it’s well-cooked and smooth.

Your Fajeto Mango Kadhi is now ready to be enjoyed. Serve it hot with steamed rice or as a side dish with your favorite Indian meal.

Fajeto, the delightful Gujarati Mango Kadhi, is a perfect way to celebrate the summer season. The tangy, sweet, and spicy flavors come together in a harmonious blend that not only tantalizes your taste buds but also brings a touch of traditional Gujarati cuisine to your table. It’s a versatile dish that can be enjoyed with steamed rice or as a refreshing soup on a hot day.

Can We Make This Recipe Vegan?

Absolutely! While this recipe traditionally includes dairy yogurt, you can easily substitute with cashew yogurt to make it vegan version. Use cashew yogurt in place of regular yogurt to achieve the perfect level of sourness for the kadhi. And vegan fajeto (Gujrati kadhi) is ready.

We hope you try this Fajeto recipe and experience the magic of mangoes in a whole new way. If you do, please share your feedback in the comments below or tag us in your social media accounts with hashtag #MasalaMonkRecipe. We would love to hear how it turned out for you! And if you have your own variations or tips for making Fajeto, don’t hesitate to share them with our community. Also enjoy the flavors of summer with these mango recipes: Chia Seed Mango Pudding and Mango Pudding .

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Chatpati Karonde Ki Chutney: A Tangy Twist for Your Taste Buds

Karonda, also known as Carissa carandas, is a small, tart fruit native to India. Predominantly consumed in the northern regions, especially in Uttar Pradesh, Bihar, Jharkhand and Rajasthan, karonda is cherished for its unique flavor and numerous health benefits. This fruit is a powerhouse of vitamin C, antioxidants, and iron, making it an excellent addition to your diet. Including seasonal fruits and vegetables like karonda ensures that you are consuming the freshest and most nutrient-dense produce available. Seasonal produce is not only more flavorful but also more sustainable and eco-friendly. Incorporate karonda into your meals with this tangy and flavorful chutney recipe, and enjoy the goodness of this amazing fruit while supporting your health and the environment.

Ingredients:

1 cup Karonda (Indian cranberries)
1/2 cup Coriander leaves (cilantro), chopped
2-3 Green chilies, chopped
3-4 Garlic cloves
Salt to taste


Instructions:

Wash the Karonda thoroughly under running water to remove any dirt or impurities. Pat them dry using a clean kitchen towel or paper towels.

Take a blender or food processor and add the Karonda, chopped coriander leaves, green chilies, garlic cloves, and salt.

Blend all the ingredients together until you obtain a smooth paste. You may need to scrape down the sides of the blender or food processor a few times to ensure that everything is well incorporated.

Taste the chutney and adjust the seasoning as per your preference. If you find it too tangy, you can add a pinch of sugar to balance the flavors.

Once the chutney reaches the desired consistency and taste, transfer it to a clean, airtight jar or container. The Karonde ki Chutney is now ready to be served as a side dish. It pairs well with various Indian snacks, such as samosas, pakoras, or even as a spread for sandwiches.

Store any remaining chutney in the refrigerator for up to a week. Remember to use a clean, dry spoon each time you take out the chutney to maintain its freshness. Enjoy your homemade Karonde ki Chutney with your favorite snacks or meals!

If you love trying new and exciting flavors, we also offer karonda pickle and chutney on our website. We genuinely believe you’ll love these traditional recipes as much as we do.

We hope you will enjoy making and savoring this delicious Chatpati Karonde Ki Chutney. Its unique tangy flavor will surely add a burst of flavour to your meals. Give this simple yet flavorful recipe a try and experience the goodness of karonda. We’d love to hear how it turned out for you, so please leave your comments and share any variations you might have tried. Your feedback is invaluable to us. Happy cooking!