Delight Ideas

 Whenever thinking about green vegetables, the first name that comes to mind is Okra/ Ladyfinger or Bhindi, a vegetable that is a full pack of nutrition and taste as well. Bhindi ki Sabji is one of my favorite bhaji since childhood, though there are ample ways to prepare this  Okra Bhaji. Today in this blog, I will share an exclusive recipe of Bhindi ki Sabji or Ladyfinger Bhaji which I learn from my grandmother, hope you guys like it... Contents Ingredient For Bhindi Ki Sabji Bhindi: 250 gm   Wash it first and then cut it into small pieces   Onion: 1 big size, in slender and long cut Garlic: 10 big sizes of Garlic cut into small pieces Mustered Oil: 2 and a half big spoon  Namak or Salt : As per taste Green Chilli: 2 is enough for an average spicy flavor Turmeric: Half tea-spoon Maggi masala: 1 teaspoon (totally optional)                           only if you like the taste and flavo...

  One of the yummiest from my favourite list, yes here I am with  'jackfruit kofta' or  'kathal kofta' .   Kathal kofta :  Though its curry is a famous meal kofta has another place in the heart of foodies. Kathal or Jackfruit: Though Jackfruit is one of the many vegetables of the world, it is Indian originated vegetable around  3000 to 6000  years ago that has been traced by the archaeological department of India. Because of Its rooted history with India, this vegetable also has a cultural connection with this land. It is a tropical vegetable and was first raised in the rainforest of India according to evidence but it is highly consummate in South and Southeast Asia.  Jackfruit is consumed in both ripe and unripe form along with it has ample varieties not only in respect of sizes and shapes but also in taste. Each variety has its own taste but all the varieties are equally benefitted. Nutritional value :  Rich in fibre so good for bowler m...

  Toor Daal or Pigeon Pea a brief:     Toor Daal is one of the most common foods of each Indian thali it is no exaggeration to assert that this is the recipe, is prepared in every home on d daily basis in the entire region of India as it is known as the queen of grain. yellow split dry half-circled beans are also known as yellow beans, Rahar daal, Arhar daal, tuwar daal, pigeon bean, and several more names as it is being cooked in all d regions of India and other countries too so every place has their given name ...Congo pea in Africa, Gungo peas in Jamaica,  Pwa Kongo in Haiti region of the Caribbean and pigeon pea in England. Though its origination has been noted in India around 5400 years ago. so here I am going to tell you about the preparation of rahar daal in five different ways - Simple Rahar or Toor daal For 2 adults   Ingredient- Rahar daal :250gm  Water:500ml  Turmeric: 1 teaspoon  salt: 1 spoon(as per of your taste) cumin or jee...