Breakfast · No Onion No Garlic · Snacks

Methi ke Gote & Kadhi | Recipe No. 78

Methi ke Gote is a Gujarati snack which is prepared from Gram Flour and Fenugreek Leaves. It is a very popular Gujarati snack which you will find in every part of Gujarat. There are many people who make this gote at their home also. It is very easy recipe. It is normal procedure which you follow to make any type of pakodas. It is like a methi ke pakode only. It is served with Sweet Gujarati Kadhi and fried green chillies.

Gujarati Kadhi is little sweet, sour and spicy in taste. It is full of flavors. Main ingredients of kadhi are curd and gram flour. It is easy but little time consuming process. Hot kadhi always taste better as compared to cold kadhi. In my family we all love hot kadhi. We always make it in huge quantity and have two small bowls each. You can have this kadhi with khichdi or plain rice also.  

Other Methi Recipes – 

  1. Aloo Methi ki Subzi | Winter Special – Recipe No. 58

Step – by – Step Video of Methi ke Gote and Kadhi (PLEASE SUBSCRIBE AND SUPPORT)

Ingredients –

For Methi ke Gotte

  1. Chopped Methi Leaves (Fenugreek Leaves) – 1 Cup
  2. Gram Flour (Besan) – 2 ½ Cups
  3. Maize Flour (Makki Atta) – ½ Cup
  4. Green Chilli Paste – 4 Tbsp.
  5. Salt to Taste
  6. Sugar – 1 Tbsp.
  7. Lemon Juice – 2 Tsp.
  8. Turmeric Powder – ½ Tsp.
  9. Asafoetida – Pinch
  10. Cumin Powder – 1 Tsp.
  11. Carom Seeds (Ajwain) – 1 Tsp.
  12. Baking Soda – Pinch
  13. Water – 1 Cup
  14. Hot Oil – 2 Tbsp.

For Kadi

  1. Gram Flour – ½ Cup
  2. Curd – 1 Cup
  3. Green Chilli – 5 Nos.
  4. Curry Leaves – 10-12 Nos.
  5. Salt to Taste
  6. Sugar – 2 Tbsp.
  7. Turmeric Powder – ½ Tsp.
  8. Ghee (Clarified Butter) – 1 Tbsp.
  9. Mustard Seeds – ½ Tsp.
  10. Cumin Seeds – ½ Tsp.
  11. Asafoetida – Pinch
  12. Water – 5 Cups
  13. Dry Mint Powder – ½ Tbsp.


Instruction –

For Kadhi

  1. Take curd in a bowl and add in gram flour.
  2. Add in salt and turmeric powder
  3. Add 2 cups of water in it and with the help of hand blender blend it well such that there are no lumps.
  4. Now add in curry leaves and roughly chopped green chillies
  5. Mix all ingredients well and put it on high flame to boil while stirring it continuously in one direction.
  6. Add dry mint powder and 3 cups of water gradually while stir it continuously.
  7. Add sugar and mix.
  8. When boil comes, switch off the flame to medium and allow it to boil for few more minutes and switch off the flame.
  9. For tadka, take ghee in a pan and add in asafoetida, mustard seeds and cumin seeds.
  10. When seeds crackle, add tadka on kadhi. Kadhi is ready.


For Methi ke Gote

  1. Take gram flour in a bowl and add in maize flour.
  2. Add in chopped methi leaves and green chilli paste.
  3. Add in salt, carom seeds, turmeric powder, cumin powder, sugar and lemon juice.
  4. Now with the help of water prepare a smooth batter and keep it aside for 15 mins. so that sugar gets dissolved completely.
  5. After 15 mins. add in hot oil and baking soda and mix.
  6. Now heat oil in a pan and drop medium sized batter balls with the help of hand or spoon.
  7. Fry them till they become golden brown in color.
  8. Serve Methi ke Gote with hot Kadhi and Fried Green Chilli.


Notes –

  1. As green chillies are only spice we are using here it so adjust it according to your taste.
  2. Stir kadhi continuously otherwise it will curdle and overflow.
  3. For green chilli paste, just grind 4-5 green chillies with little water in a grinder.
  4. Add hot oil and baking soda in gota batter just before deep frying them.
  5. Because of baking soda gote will puff up so keep the size of batter ball medium only.
  6. Serve kadhi hot only as it will taste better as compared to cold kadhi.

Please try this recipe and share your feedback with me.

Happy Cooking!

Stay Happy!

Stay Healthy!



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Snacks · Starter · Street Food

Chinese Bhel | Roadside Snack Recipe | Recipe No. 77

My today’s recipe is an exciting version of bhel i.e. Chinese Bhel. Chinese Bhel is an adaption from Veg Choupsey recipe. It is not exactly like a bhel as ingredients of chinese bhel are totally different from regular bhel. But it will taste like regular bhel as it is also sweet, tangy and spicy. Sweet and tangy flavor comes from tomato ketchup and Schezwan Sauce or Chutney gives spicy flavor to Chinese Bhel. This recipe can be served hot as well as cold also. Today I am showing you the cold version of it. If you are making it for kids then adjust amount of Schezwan chutney accordingly.

Step – by – Step Video of Chinese Bhel (Please Subscribe and Support)

Serving – 3

Ingredients –

  1. Boiled Noodles – 4 Cups
  2. Oil for Deep Frying
  3. Shredded Cabbage – 1 Cup
  4. Red and Green Bell Pepper Juliennes – 1 Cup
  5. Schezwan Chutney – 3 Tbsp.
  6. Tomato Ketchup – 4 Tbsp.


Instructions –

  1. Heat oil in a wok and deep fry boiled noodles in small batches.
  2. Deep fry them until they are crisp and golden brown in color.
  3. Take out fried noodles from oil and keep it on kitchen paper for soaking of extra oil.
  4. Break fried noodles into small pieces.
  5. Take broken noodles in mixing bowl and add in red and green bell pepper juliennes and shredded cabbage.
  6. Add in Schezwan chutney and tomato sauce.
  7. Mix all ingredients properly and serve.


Please try this recipe and share your feedback with me.

Happy Cooking!

Stay Happy!

Stay Healthy!



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Breakfast · Dhoklas · Kids Recipe · No Onion No Garlic · Snacks · Tiffin Recipe

Tricolor Dhokla | Tiranga Dhokla | Happy Republic Day | Recipe No. 76

Today is 69th Republic Day of India. Happy Republic Day to all my blogger friends.

To mark this occasion I have made Tricolor Dhokla. What Tricolor means. Tricolor consists of three colors i.e. Saffron (Upper Layer), White (Middle Layer) and Green (Lower Layer). Each color has its own significance.

Upper Layer i.e. Saffron Color symbolizes Strength and Courage of Country. Middle Layer i.e. White Color symbolizes Peace and Truth. Middle Layer has one Chakra i.e. Ashok Chakra. Lower Layer i.e. Green Color symbolizes Fertility, Growth and Auspiciousness of the Land.

Tricolor Dhokla is very delicious lip smacking snack recipe which is very easy and simple to make. No artificial color has been added to dhokla. Colors given to dhokla are from easily available ingredients at our home.

Other Tricolor Recipes on my Blog

  1. TRICOLOR SANDWICH – Recipe No. 4

Step – by – Step Video of Tricolor Dhokla (Please Subscribe and Support)

Serving – 25-30 pieces of Dhokla

Ingredients –

  1. Suji (Semolina) – 3 Cups
  2. Curd – 3 Cups
  3. Salt to taste
  4. Baking Soda – 1 ½ Tsp. (1/2 Tsp. for each)
  5. Water – ¾ Cup
  6. Red Chilli Powder – 2 Tsp.
  7. Turmeric Powder – 1 Tsp.
  8. Mint & Coriander Chutney – 5 Tbsp.
  9. Oil for Greasing + 1 ½ Tbsp. for Batter (1/2 Tbsp. for each)
  10. Oil for Tadka – 5 Tbsp.
  11. Mustard Seeds – 1 Tbsp.
  12. Curry Leaves – 10-12 Nos.
  13. Roughly Chopped Green Chillies – 5 Nos.


Instructions –

  1. Take suji in a bowl and add in curd and mix.
  2. Keep batter aside for 25 mins.
  3. After 25 mins. add salt in batter and adjust the consistency of it by adding water.
  4. Divide batter equally into three portions.
  5. Add ½ tbsp. of oil in all portion of batterCollageMaker_20180126_023535894.jpg
  6. For green color, add mint and coriander chutney to one portion of batter and mix.
  7. Add ½ tsp. baking soda and mix and transfer batter to greased plate and steam it for 5 mins.
  8. For white color, just add ½ tsp. baking soda to another portion of batter and mix and with the help of spatula spread it evenly on steamed green color and steam it for 5 mins.
  9. For orange color, just add red chilli powder and turmeric powder to third portion of batter and mix and add ½ tsp. baking soda and mix it again.
  10. Again with help of a spatula spread orange color mixture evenly on steamed white color and steam it for 10 mins.CollageMaker_20180126_023507548
  11. After 10 mins. just check with the help of knife whether dhokla is prepared. Just insert knife in it and if it comes out clean that means dhokla is ready and if not then steam it for few more mins.
  12. Allow dhokla to cool down completely and cut it into pieces.
  13. For Tadka – heat oil in a pan and add mustard seeds, curry leaves and roughly chopped green chillies.
  14. Drizzle tadka on dhokla and Serve.CollageMaker_20180126_023642845.jpg

Notes –

  1. If your red chilli powder is not too hot and spicy then you can add more of it and if it is too hot and spicy then reduce its quantity and increase turmeric powder quantity.
  2. If you don’t have steamer then you will require four utensils – Deep bottomed vessel, stand, greased plate and cover (which can be anything)
  3. Just fill 3-4 cups of water in a deep bottomed vessel. Put stand in it. Place greased plate on stand and cover it.

Just try this recipe and share your feedback with me.

Happy Cooking!

Stay Happy!

Stay Healthy!



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Malai Kofta | Restaurant Style Malai Kofta in Red Gravy | Recipe No. 75

Malai Kofta is a Traditional Punjabi recipe which is prepared in most of the North Indian houses. It is one of the most popular Indian Curry which you will find in any North Indian Restaurant.

Malai Kofta consists of crispy koftas made from potato and paneer served with creamy, rich and mild gravy. Malai means cream and koftas are fried dumpling balls made up from potato, paneer, other veggies like bottle gourd, cabbage or raw banana.

Malai Kofta is prepared in two ways i.e. white gravy and red gravy. White gravy is little sweet in taste and red gravy is spicy in taste. The recipe of Malai Kofta which I am sharing is Restaurant Style Malai Kofta in Red Gravy. This recipe takes some time but the end results are great. You can serve Malai Kofta with rice, tandoori chapattis or tandoori naan.

Malai Kofta is one of my favorite Indian Curry. I and my sister always search for this curry whenever we go to any restaurant. It is one of the curries which we always order and our dinner is incomplete without this curry.

Other Indian Curry Recipes on my Blog

  1. Dahi Papad Ki Subzi
  2. Besan Gatte Ki Subzi
  3. Cholle Masala
  4. Hyderabadi Aloo
  5. Butter Paneer Masala
  6. Lauki Kofta Curry

Step – by – Step Video of Malai Kofta (Please Subscribe and Support)

Serving – Will make 10 koftas with a curry for 5-6 people

Ingredients – 

For Kofta

  1. Boiled and Mashed Potatoes – 3 Cups
  2. Cornflour – 5 Tbsp.
  3. Grated Paneer (Cottage Cheese) – 1 Cup
  4. Black Pepper Powder – 2 Tsp.
  5. Green Chilli – 2 Nos.
  6. Salt – 1 Tsp. + 2 Tsp.

For Curry

  1. Tomato – 3 Nos.
  2. Green Chilli – 2 Nos.
  3. Medium Sized Onions – 6 Nos.
  4. Garlic Cloves – 6 Nos.
  5. Soaked Cashew Nuts – 10 Nos.
  6. Cream – 3 Tbsp.
  7. Oil – 5 Tbsp.
  8. Red Chilli Powder – 1 ½ Tbsp.
  9. Coriander Powder – 1 Tbsp.
  10. Turmeric Powder – ½ Tsp.
  11. Salt to Taste
  12. Cumin Seeds – 1 Tsp.
  13. Fennel Seeds – 1 Tsp.
  14. Asafoetida – Pinch
  15. Garam Masala – ¾ Tbsp.
  16. Kasuri Methi – 1 Tbsp.
  17. Cloves (Laung)– 4
  18. Cinnamon (Dalchini)– 1 small piece
  19. Bay Leaf (Tejpatta) – 1
  20. Water – ¼ Cup + 1 Cup


Instructions – 

Making Koftas –  

  1. Take boiled and mashed potatoes in a mixing bowl and add in cornflour and 1 tsp. salt and mix.
  2. Take grated paneer in another mixing bowl and add in chopped green chillies, 2 tsp. salt and black pepper powder and mix.
  3. Take small batch of potato mixture in your hands and roll it.
  4. Now flatten it with the help of palm and stuff in 1 Tbsp. of paneer mixture and cover it with potato mixture and roll it again and give it oval shape.
  5. Now deep fry it and prepare all koftas like this only.


Making Curry –

  1. Grind tomatoes, onion, green chillies, garlic cloves and soaked cashew nuts to form a smooth paste.
  2. Heat oil in a pan and add in asafoetida, cumin seeds and fennel seeds.
  3. Add in cloves, bay leaf and cinnamon stick.
  4. When seeds crackle, add in grounded paste and mix and allow it to cook.
  5. When oil tends to leave sides of pan add in red chilli powder, salt, turmeric powder, coriander powder and garam masala.
  6. Add in ¼ cup of water and allow all spices to cook.
  7. Add in cream and stir it continuously for 2-3 mins.
  8. Add in kasuri methi and 1 cup of water and allow curry to boil.


Assembling –

  1. Take 2 prepared koftas in a serving plate and add curry on it.
  2. Garnish it with some cream and serve it with hot chapattis or naan


मलाई कोफ्ता बनाने की विधि
1. एक बर्तन में उबले और मसले हुए आलू ले और उसमे कोर्न्फ्लौर और १ टीस्पून नमक डालें और मिलाएं।
2. दूसरे बर्तन में कसा हुआ पनीर ले और उसमे बारीक़ कटी हुई हरी मिर्ची, २ टीस्पून नमक और काली मिर्ची पाउडर डालें और अच्छे से मिलाएं।
3. थोड़ा आलू मिक्सचर अपने हाथ में ले और उसे रोल कर लें।
4. हथेली की सहायता से उसे चपटा करें और उसमे १ टेबलस्पून पनीर का मिक्सचर रखे और उसे सब तरफ से आलू से अच्छे से ढक् लें।
5. ऐसे ही सारे कोफ्ते बना लें और उन सबको तल लें।
6. टमाटर, प्याज, हरी मिर्ची, लहसुन और गले हूए काजू पीस लें।
7. एक कड़ाई में तेल गरम करें और उसमे हींग, जीरा, सौंफ, लौंग, तेजपता और दालचीनी डालें।
8. अब इसमें पिसा हुआ मिश्रण डालें और अच्छे से पकाएं।
9. जब तेल कड़ाई की किनारे छोड़ने लगे तब उसमे लाल मिर्ची पाउडर, नमक, हल्दी, धनिया पाउडर और गरम मसाला डालें और मिलाएं।
10. अब उसमे १/४ कप पानी डालें और सारे मसालों को पकाएं।
11. फिर इसमें क्रीम डालें और लगातार २-३ मिनट तक पकाएं।
12. अब उसमे कसूरी मेथी डालें और साथ में १ कप पानी भी डालें और ग्रेवी को अच्छे से उबालें।
13. परोसने वाली प्लेट में दो कोफ्ते लें और उसपर ग्रेवी डालें।
14. क्रीम से सजाकर परोसे गरम रोटी और नान के साथ।

Notes –

  1. If potato mixture is sticky you can add more cornflour.
  2. For stuffing you can add dry fruits like raisins and cashew nuts also.
  3. Spices can be adjusted according to your taste.

Please try this recipe and share your feedback with me in comment section

Happy Cooking!

Stay Happy!

Stay Healthy!



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