Tag: indian food (page 1 of 3)

Mathri Recipe | Crispy Mathri | How to make mathri

Today’s recipe is for ‘Mathri’. Crispy mathri is perfect Indian style cracker, which goes exceptionally well with pickles. Teat-time is the best time to enjoy mathri along with tea. It is a very popular snack in north-west India. The perfect mathri is one which is not too hard nor too soft.



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Methi Matar Malai Recipe | How to prepare methi matar malai

Today’s recipe is ‘Methi Matar Malai’.  It is a popular north dish which you will find in almost all north Indian restaurants. This recipe is delicious and very rich as its gravy is made from malai (heavy cream) and cashew nut paste. It can be served as a main course dish for special occasions. Winter is the perfect time to enjoy this dish,  as during winters you will get fenugreek leaves and green peas easily in the market. Serve it with naan or hot chapati or lachha paratha.

Methi Matar Malai

Methi Matar Malai

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Rajma Masala | Rajma Recipe

Today’s recipe is ‘Rajma Masala’. Rajma is a very popular and favorite curry of north India, which is made of red kidney beans. Rajma chawal is one of the famous food combination of Indian cuisine. Other than rice, it goes well with all Indian chapati/naan/paratha varieties. It can be enjoyed as a main course dish for lunch and dinner. Rajma is a healthy bean which is full of protein.

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Rava Upma | Semolina Porridge Recipe

Today’s recipe is ‘Rava Upma’. I am so happy to share this recipe, as this is my favourite breakfast recipe. Although I can have this dish anytime of the day, but it is usually served as a breakfast or snack recipe. It is a very popular recipe from South India. Do try this healthy recipe which is a kind of porridge which is made from semolina.

Rava Upma

Rava Upma

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Amla Candy Recipe (Indian gooseberry candy)

Hello friends ! Today’s recipe is ‘Amla Candy’. This candy is for every age group. Winter season is here and you will find amla easily in market these days. The best part is you can store them for long-term without any worry. You can have 5-6 pieces daily for taste as well as health. I love amla and this is my favourite way to have them daily.

Amla Candy

Amla Candy

There are many health benefits of amla, also known as Indian gooseberry. I am listing few of them below to give you that extra motivation to have them daily:

  1. Amla is an excellent source of Vitamin C, which helps in increasing immunity.
  2. Amla is rich in fibre.
  3. It is also a powerful antioxidant agent.
  4. Amla is good for your digestive system as it is rich in fibres.
  5. It supports liver function and flushes toxins from the body.
  6. Amla is good for hair care and eye care.
  7. It is diuretic in nature, which helps in keeping kidneys healthy.
  8. Amla reduces blood sugar in diabetic patients.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Ingredients for Amla Candy

Amla (Indian Gooseberry)              1 kg

Sugar                                                           750 gms

Black salt (optional)                            to sprinkle

Procedure for Amla Candy

  • Wash and strain amla properly.
  • In a deep vessel take sufficient water, heat water.


  • When water starts boiling, add gooseberries and cook for 2 minutes.


  • Switch off the flame, cover the vessel and keep amla in the boiled water for 5 minutes.


  • Strain amla.
  • Start slicing amla with knife, when they become cold. Throw away the kernels.


  • Cover the sliced amla with sugar, close the lid and keep it aside.


  • After 8-9 hours you will find gooseberry slices floating in sugar-water.


  • On next day you slice will settle in the bottom of utensil, that means slices they have soaked up enough sugar syrup.


  • When the slices settles in the bottom of utensil, strain amla slices and store the syrup in the refrigerator to use it as amla sherbet during summer season.
  • Keep strained slices under sunlight for at least two days.


  • Amla candy is ready to use. Sprinkle it with black salt and store them in an air tight container.



  • Other ingredients that you can use to flavour your candies are cumin powder, ginger powder or black pepper powder. For sweet and spicy candies,  cover amla slices with any of these powder along with sugar.
  • Amla syrup can be used as cool and refreshing summer drink. All you need to do is, thicken it up a little bit. Store it in an air tight container or glass jar when becomes cold.
  • When sundrying, separate each slice, do not let them stick to each other.
  • You can also sprinkle powdered sugar on the dried amla candy.

Chilli Garlic Potato Bites -How to make chilli garlic potato

Hi foodies! Happy Dussehra to you all! Today’s recipe is ‘Chilli Garlic Potato Bites’. This is a perfect recipe for your kid’s lunch box. This recipe tastes exactly similar to ready to eat frozen food bites. Now prepare fresh potato bites at home. This recipe is perfect to serve as an appetizer/snack. You can serve it with green chutney/mayo dip/ chilli garlic sauce. Now let your kid enjoy their favourite snack at home without worrying about preservatives. 🙂

Chilli Garlic Potato Bites

Chilli Garlic Potato Bites

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Sabudana Khichdi (Vrat/fast recipe)

Hi everyone ! Today’s recipe is ‘Sabudana Khichdi’. This recipe is prepared by using only those ingredients which are allowed during vrat/fast. Sabudana khichdi is my childhood favourite dish. I still sometime have craving of this dish. 😀 This is an easy snack/breakfast dish.

Sabudana Khichdi

Sabudana Khichdi

Sabudana khichdi is a very popular dish of western and northern states of India. It is a perfect dish when someone is observing a fast(vrat). Sabudana is a Hindi word for Pearl tapioca. Sabudana are very rich source of carbohydrates and that’s make it a perfect choice for fast. When we add roasted peanuts in the recipe, proteins present in the peanuts makes it a balanced dish.

Few things that you should keep in mind when preparing this dish:

  • Soaking time of sabudana/ Pearl tapioca varies according to its variety.
  • For some you need to soak them overnight or for at least 3-4 hours and for some varieties it will take only half an hour.
  • If you feel that your khichdi is undercooked, then add half a cup of milk and cover and cook till milk disappeared.
  • Few people mix sabudana, peanuts and salt separately. However, I add them one by one in my recipe. If you find first way more comfortable, you can use that.
  • Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.
  • I never use boiled potatoes for my recipe, but if you have boiled potatoes you can use for this khichdi.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 3
Duration: Soaking time (4 hours), Preparation and cook time(30 mins) = 4 hours 30 mins (total)

Ingredients for Sabudana Khichdi

Sabudana /Sago 1 cup
Ghee2 tbsp
Roasted peanuts (crushed)1/2 cup
Green chilli3
Black salt1 tsp or as per taste
Cumin seeds1 tsp
Potatoes (cubed) 1 (large)
Lemon juice1 tsp
Coriander leaves 1 tbsp
Sugar (optional)1/4 tsp

Procedure for Sabudana Khichdi

  • Wash the sabudana in a vessel and soak it according to your sabudana variety. I always soak my sabudana pearls for at least 4 hours.




  • In a non-stick pan or kadhai, heat oil. Add cumin seeds and let them crackle.


  • Add curry leaves and potatoes. Cook until potatoes are half done.


  • In a grinder, grind green chillies and ginger. Add green chilli ginger mix in the pan.


  • Cook until potatoes are done and raw smell of ginger goes away.
  • Add roasted and crushed peanuts, and sugar, cook for few seconds.


  • Stir everything well and add sabudana. Keep stirring.


  • Use black salt for this recipe, add salt now. Mix everything and cook till sabudana pearls turns translucent from opaque.


  • Lastly add lemon juice and chopped coriander leaves.


  • Sabudana khichdi is ready !


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