The ripest good quality tomato that tastes fine to you can be used to cook tomato sauce. The procedure to make the tomato is very simple. If you don’t know how to make this fresh tomato sauce at home easily, then see our step by step photos and guidelines. Even though it’s very hard to make tomato ketchup but we make it simple for our visitors. Now you will feel it’s really simple to prepare sauce. When we decide to make the quality tomato sauce, then take fresh tomato from market or garden.
Homemade Fresh Tomato Sauce Recipe Ingredient:-
1kg tomato chopped
2 dry chilli
2 big size onion chopped
1 small size ginger sliced
8-9 garlic cloves (lehsun)
2-3 bay leaves
½ teaspoon black salt
Salt as per your taste
¼ tablespoon black pepper
½ tablespoon cumin seeds powder (jeera)
2-3 tablespoon sugar (you can add more as per your taste)
3-4 tablespoon vinegar
How to makeHomemade Fresh Tomato Sauce Recipe
Mix all tomato chopped, onion chopped, ginger sliced, garlic cloves, bay leaves, black pepper, black salt, chilli into a pot or pan.
Boil all mixed tomato and masalas well until to be soft.
Let it to be cool for 5-10 mins (tips: don’t grind it when it is hot). Grind it well for paste.
Filter tomato pulp with the help of strainer for tomato puree perfectly.
Again heat the pan and pour the tomato puree or paste into the pan.
Add sugar, cumin seeds powder and vinegar into tomato paste. Stir it continuously.
Cook 5-10mins well on high flame until the tomato sauce becomes thick.
Now homemade fresh tomato sauce is ready for serve.
Rava/Semolina (Sooji) halwa is a quick and easy process which is favorite for all often made in most Indian kitchens. It takes not more than 15mins breakfast recipe. To cook Rava/Semolina (Sooji) halwa is very simple everybody can cook it easily with less time consuming and it’s a healthy food for all.
Paneer recipe without onion and garlic. Paneer capsicum/shimla mirch, chole/chickpea masala recipe without onion and garlic. Easy to make this recipe at home in restaurant style for vegetarian which can be enjoyed during festival. I would like to show you how to cook paneer shimla mirch masala recipe no onion no garlic version. Without onion and garlic paneer capsicum chole masala recipe is very taste and yummy delicious dish which can be taken in lunch or dinner. It is low oily and less spice recipe which good to health.
Paneer capsicum chole masala recipe without onion and garlic step by step photos
Heat the pan add Peanuts and Chana Dal Roast them for 1 min.Add Poppy seeds (khus khus), cinnamon (dalchini), black pepper (kaalee mirchi), Green Cardamom (Chhoti Elaichi), Fennel seeds (saunf), cumin seeds (jeera), Mace ( Jathipathri ) Javithri, Cloves (Laung). Fry them well.
Grind all of them to a smooth masala powder and keep aside.
Heat the pan with 2 tablespoon cooking oil. Add smashed ginger paste. Fry on low flame.
Add turmeric (haldi) powder, Chilli (mirchi) powder and stir it.
Add chopped capsicum (shimla mirch) and salt to taste. Mix it well. Cook about 1-2 mins on medium flame and cover it with a lid.
When capsicum boiled well, add tomatoes puree. Stir it properly and cook it on high flame 1 min.
Add grinned masala powder into the pan and mix it completely.
Add boiled chickpeas into the pan and mix it very well. Cook for 1 min on medium flame.
Add water and boil 2-3 mins on high flame. Check the thickness of the gravy.
Add sliced paneer into the pan. Cook it for 2 mins low or medium flame. then add 1 spoon sugar .
Without onion and garlic paneer capsicum chole masala recipe is ready to serve. Enjoy it with rice or roti.
Paneer capsicum chole masala recipe without onion and garlic
Gulab jamun recipe is a simple easy sweet recipe but it is not prepared quickly. It is a time consuming recipe. Gulab means rose and jamuns are the name of berries founded in purple colored. Gulab jamun looks like round shape jamun berry. That’s way the sweet is named according to this.
how to make sweet potatoes gulab jamun sweet recipe step by step photos
Boil sweet potatoes in a deep pan/kadhai or pot in another burner. Let it cool and then Peel off the skin and smash it well by a spoon or hand.
Add maida flour (refined and bleached wheat flour), milk powder, and salt to taste. Mix them up very well and make sticky dough by hand.
Make small round sized ball by hand
Heat oil in kadhai or pan to deep fry the ball. When oil turns to medium hot but not so hot, deep fry all balls perfectly.
Preparation of Gulab jamun sweet syrup – heat a pot with sugar and water. Boil it until the syrup becomes slightly sticky and then add smashed 4 green cardamoms (Chhoti Elaichi) powder into it. Check the thickness of the syrup by fingers.
Add all fried balls in the hot syrup pot prepared in next burner. Boil all balls again 1-2 min on medium flame in the syrup.
Keep it in the bowl for 2-3 hours to soak the sweet syrup. Let it cool. Sweet Potatoes Gulab jamun sweet recipe is ready to serve it.
Gulab jamun recipe – how to make (sweet potatoes)shakarkandi gulab jamun sweet recipe
In Gulab jamun sweet recipe the syrup is made with sugar, water and rose water. Especially I have made this sweet dish in my own style. I use sweet potatoes to make this delicious sweet dish. Sweet potatoes are called local names in India, Shakarkand (Hindi), Kandamula (Odia), Chilakada Dumpa, Moram Gadda (Telugu), Sarkaraivalli Kizanku(Tamil), Genasu (Kannada), Ratala (Marathi), Mathura Kizhangu (Malayalam), Shakkaria (Gujarati), Shakkar (Punjabi) and Rang Aloo (Bengali).
Author: Rajni
Ingredients
100gm Sugar
2 Sweet potatoes
2 tablespoon Maida flour (refined and bleached wheat flour)
2 tablespoon Milk powder
Salt to taste
3-4 Green Cardamoms (Chhoti Elaichi) powder
1 bowl water
Instructions
Preparation of Gulab jamun sweet syrup - heat a pot with sugar and water. Boil it until the syrup becomes slightly sticky and then add smashed 4 green cardamoms (Chhoti Elaichi) powder into it. Check the thickness of the syrup by fingers.
Boil sweet potatoes in a deep pan/kadhai or pot in another burner. Let it cool and then Peel off the skin and smash it well by a spoon or hand.
Add maida flour (refined and bleached wheat flour), milk powder, and salt to taste. Mix them up very well and make sticky dough by hand.
Make small round sized ball by hand
Heat oil in kadhai or pan to deep fry the ball. When oil turns to medium hot but not so hot, deep fry all balls perfectly.
Add all fried balls in the hot syrup pot prepared in next burner. Boil all balls again 1-2 min on medium flame in the syrup.
Keep it in the bowl for 2-3 hours to soak the sweet syrup. Let it cool.
Sweet Potatoes Gulab jamun sweet recipe is ready to serve it.
How to cook bhindi masala curry? Best Lady finger Recipe you can make it easily. I love to eat masala bhindi gravy curry. Tasty way to prepare bhindi/ lady finger recipe with masala gravy. Lady finger is called in hindi bhindi. Many people like to have bhindi recipe with masala or some only fry. If you want to make bhindi masala gravy curry then follow the step by step instruction. Here you will find a good home made low oily and healthy bhindi masala or lady finger masala recipe with photos. If you like this yummy dish, share it and don’t forget to give your comments.
Author: Rajni
Cuisine: Indian
Ingredients
250gm Lady Finger chopped medium size 2 inches
4 tablespoon cooking oil
1 tablespoon cumin seeds (jeera)
½ tablespoon mustard seeds (Sarson/Rai)
½ tablespoon fennel seeds (saunf)
2 dry red chillis
6-7 black cardamom (Kali Elaichi)
10gm peanuts
50gm coconut chopped
2 tablespoon turmeric (haldi) powder
1 small cup tomato puree
2 tablespoon Chana Dal
Coriander leaves (dhaniya patta) chopped
Instructions
Heat the pan and fry peanuts, coconut chopped, chana dal, for 1 min
Add fennel seeds (saunf), dry red chillis, cumin seeds (jeera) and fry it for 1 min. Keep aside in a bowl.
Heat again 2 tablespoon cooking oil in the pan and add Lady Finger chopped, turmeric (haldi) powder, salt in it. Fry it well.
Grind all fried ingredients peanuts, coconut chopped, chana dal, seeds (saunf), dry red chillis, cumin seeds (jeera) in a smooth mixture grinder.
Heat the pan with 2 tablespoon cooking oil and add little bit cumin seeds (jeera), 2-3 dry chillis, mustard seeds (Sarson/Rai).
Add tomato puree into the pan and stir it for 1 min on medium flame.
Add water in the pan and boil it very well. Add fried bhindi/ lady finger in it and cover it with a lid very well for 2-3 mins.
When it cooked well add grinded masala mixture powder in the pan. Stir it very well.
bhindi masala curry is ready to serve garnishing with Coriander leaves (dhaniya patta) chopped
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How to make bhindi masala curry – Lady Finger recipe with gravy masala
Heat again 2 tablespoon cooking oil in the pan and add Lady Finger chopped, turmeric (haldi) powder, salt in it. Fry it well.
Add fennel seeds (saunf), dry red chillis, cumin seeds (jeera) and fry it for 1 min then. Grind all fried ingredients peanuts, coconut chopped, chana dal, seeds (saunf), dry red chillis, cumin seeds (jeera) in a smooth mixture grinder.
Heat the pan with 2 tablespoon cooking oil and add little bit cumin seeds (jeera), 2-3 dry chillis, mustard seeds (Sarson/Rai).
Add tomato puree into the pan and stir it for 1 min on medium flame.
Add water in the pan and boil it very well.
Add fried bhindi/ lady finger in it and cover it with a lid very well for 2-3 mins.
When it cooked well add grinded masala mixture powder in the pan. Stir it very well.
bhindi masala curry is ready to serve garnishing with Coriander leaves (dhaniya patta) chopped
How to CookEgg Papaya Gravy Recipe Step By Step Photos
Heat 2 tablespoon cooking oil in a pan, add in little bit turmeric (haldi) powder. Peel the boiled eggs. Then add in the pan and fry it till the golden brown. When eggs are ready transfer them to a bowl.
Heat the same pan with 2 table spoon cooking oil. Add Panch phoron. When it starts cracking, add chopped onion and stir it till onion turned to brown.
3. Then add turmeric (haldi) powder, chilli (mirchi) powder , cumin powder into the pan and stir it well
4. Add prepared ginger (adrak), garlic (lehsun), onion paste before,. Cook it for 5 mins on medium flame.
5. Add tomato puree and salt to taste in the pan and mix it well. Cook till the raw tomato smell goes away. Then add egg masala powder and mix it well.
6. Add boiled papaya pieces and potato (aloo) in the pan.
7. Add water as per your gravy thickness. Then add removed shell eggs in the pan. Cook it for another 2 mins on medium flame.
8. Egg Papaya Gravy Recipe is ready. Serve it with plain rice or roti.
1 big size skin less boiled potato (aloo) chopped medium size.
8-10 medium size boiled papaya pieces (peel and pith from the papaya is completely removed)
1 tablespoon chicken/egg masala powder
Instructions
Prepare 1 cup tomato puree. Take the raw tomato chopped in a mixture grinder and grind it until smooth puree.
Prepare ½ cup fine paste. Mix ginger (adrak), garlic (lehsun), 1 onion chopped in a blender and grind it until smooth paste.
Heat 2 tablespoon cooking oil in a pan, add in little bit turmeric (haldi) powder. Peel the boiled eggs. Then add in the pan and fry it till the golden brown. When eggs are ready transfer them to a bowl.
Heat the same pan with 2 table spoon cooking oil. Add Panch phoron [cumin seeds (jeera), mustard seeds (Sarson), fennel seeds (saunf), fenugreek seeds (methi), nigella seed (kala jeera)]
When it starts cracking, add chopped onion, and stir it till onion turned to brown.
Then add turmeric (haldi) powder, chilli (mirchi) powder , cumin powder into the pan and stir it well
Add prepared ginger (adrak), garlic (lehsun), onion paste before,. Cook it for 5 mins on medium flame.
Add tomato puree and salt to taste in the pan and mix it well. Cook till the raw tomato smell goes away. Check the masala smells good and oil comes out from masal. You will think the masala is ready. Then add egg masala powder and mix it well.
Add boiled papaya pieces and potato (aloo) in the pan. Add water as per your gravy thickness.
Then add removed shell eggs in the pan. Cook it for another 2 mins on medium flame.
Egg Papaya Gravy Recipe is ready. Serve it with plain rice or roti.
The roasted masala papad recipe uses to keep calorie and fat counts down but also deep fried papad in oil found in many hotels & restaurants India. Fired papad is actually tasty to mouth but not for health. We always should take roasted papad rather than fried papad in oil. This zero-oil version of Masala Papad we usual have starter menu before taking lunch or dinner. Here you can know how to make roasted masala papads topped with a spicy and crunchy masala step by step photos. For crispy and amazingly masala papad topped I used to take chopped tomato, cucumber, onion, coriander, green chilli.
Author: Rajni
Ingredients
1 2 raw good quality papad
2 1 medium tomato chopped
3 1 onion chopped
4 1 carrot (gajar) chopped
5 2 green chilli chopped small size
6 Coriander leaves (dhaniya patta) chopped
7 ½ teaspoon chat masala
8 ½ lemon piece
9 Salt to taste
10 1 teaspoon cumin seeds (jeera) powder
Instructions
Take bowl mix all green vegetables chopped tomato, carrot, chilli. lemon juice, cumin seeds (jeera) powder, coriander leaves for preparing salad.
Roast the papads on a medium flame on both side and keep aside.
Place a roasted papad on a plate, spread salad by a spoon over it. Do the same in next papad.
Masala Papad Recipe is ready. Serve hot immediately
Nutrition Information
Calories: 45
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Roasted Masala Papad Recipe step by stepe photos
Take bowl mix all green vegetables chopped tomato, carrot, chilli. lemon juice, cumin seeds (jeera) powder, coriander leaves for preparing salad.
Roast the papads on a medium flame on both side and keep aside.
Place a roasted papad on a plate, spread salad by a spoon over it. Do the same in next papad.
Masala Papad Recipe is ready. Serve hot immediately
It’s my one the favorite breakfast. I would like to show you how to make this palm fruit pan cake very easily. Serve it hot for breakfast. Here you can see my step by step photos of plam fruit pan cake recipe. It’s actually very delicious and taste cake. The following guide says the technique to make Palm Fruit Cake. You and deep fry it as well. The flavor of this palm fruit cake classic and the round shaped cake (pitha) is so unique.
Author: Rajni
Recipe type: Pan Cake
Ingredients
1 ripe Palm Fruit
2 rice flour
3 1 cup water
4 2 tablespoon cooking oil
5 3-4 tablespoon sugar (as per your taste)
6 Slat little bit to taste
Instructions
How to Make Palm Fruit Pan Cake Step By Step Photos
Take a ripe palm fruit. Remove the ripened hard black or brown skin to get the yellow ripened fibrous layer. Separate the 2-3 kernels of the palm fruit and keep all them in a bowl
Take 1 cup water in a bowl add kernel into it and mash it well so that the juice comes out. Do not use too much water.
Prepare batter, add in rice flour, sugar, salt in the bowl and mix it well.
Heat a flat pan with 1 tablespoon cooking oil or ghee and spread it on the surface.
Make small size rounded shaped cake otherwise it will break down.
Cook perfectly both sides. (When one side is cooked well then turn to other side of each cake.)
Palm Fruit Pan Cake is ready to serve now.
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How to Make Palm Fruit Pan Cake Step By Step Photos
Take a ripe palm fruit. Remove the ripened hard black or brown skin to get the yellow ripened fibrous layer. Separate the 2-3 kernels of the palm fruit and keep all them in a bowl
Take 1 cup water in a bowl add kernel into it and mash it well so that the juice comes out. Do not use too much water.
Prepare batter, add in rice flour, sugar, salt in the bowl and mix it well.
Heat a flat pan with 1 tablespoon cooking oil or ghee and spread it on the surface.
Make small size rounded shaped cake otherwise it will break down
The name fish ilish/hilsa is very popular and high cost fish among other fish. It’s not available everywhere and all times. As we know Bengalis in India are fond of fish. Ilish fish recipe is one the favorite non veg dish among other bengali fish curry recipes. In many restaurants in India this tasty bengali food recipe ilish/hilsa fish curry will be found easily. This delicious Bengali machli delight recipe is very easy to cook and we can prefer it have with rice. Hilsa fish is easily available in West Bengal, but also found other locations in India anytime. Here is my ilish/hilsa fish recipe step by step photos and instruction. I always try to use low oil for cooking all in my veg or non veg recipe which is healthy for our body.
Author: Rajni
Recipe type: fish recipe
Cuisine: indian
Ingredients
1. 250gm Hilsa/ilish fish
2. 3-4 tablespoon cooking oil
3. 1 big onion chopped
4. 1 teaspoon chilli (mirchi) powder (add more or less as per your spicy taste)
5. 1 teaspoon tablespoon turmeric (haldi) powder
6. ½ tablespoon ginger (adrak) paste
7. ½ tablespoon garlic cloves (lehsun) paste
8. 1 tomato chopped
9. Salt to taste
Instructions
First remove the unwanted head, guts, fins, scales of hilsa/ilish fish and wash it in water by hand properly. Cut it in medium pieces and keep it in a plate.
Then add turmeric (haldi) powder and little bit salt. Mix it well.
Heat the flat pan with 2 tablespoon cooking oil and fry all fish pieces on both sides well till it looks golden brown and transfer them in a bowl.
Heat again with 2 tablespoon oil in he same pan, add chopped onion.
When onion turns to soft add turmeric (haldi) powder and chilli (mirchi) powder in it and stir it.
Add ginger (adrak) and garlic cloves (lehsun) paste in the pan and mix it well. Cook about 2 mins on low flame.
Then add tomato chopped and salt to taste in the pan. Stir it properly.
When tomato becomes soft and masala cooked well (check the smell of masala whether it is cooked well or not?)
Add little bit water (as per your gravy thickness) in the pan and boil it
Add fried hilsa/ilish pieces into the pan and cook for 2 mins on medium flame.
Hilsa/ilish fish curry is ready. Serve it with rice garnishing slit chilli.
Nutrition Information
Serving size: 1 cup Calories: 210 Fat: 10g Saturated fat: 0.4 g Trans fat: 2g Sodium: 41mg Protein: 19mg Cholesterol: 51mg
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First remove the unwanted head, guts, fins, scales of hilsa/ilish fish and wash it in water by hand properly. Cut it in medium pieces and keep it in a plate.
Then add turmeric (haldi) powder and little bit salt. Mix it well.
Heat the flat pan with 2 tablespoon cooking oil and fry all fish pieces on both sides well till it looks golden brown and transfer them in a bowl.
Heat again with 2 tablespoon oil in he same pan, add chopped onion.
When onion turns to soft add turmeric (haldi) powder and chilli (mirchi) powder in it and stir it.
Add ginger (adrak) and garlic cloves (lehsun) paste in the pan and mix it well. Cook about 2 mins on low flame. Then add tomato chopped and salt to taste in the pan. Stir it properly.
When tomato becomes soft and masala cooked well (check the smell of masala whether it is cooked well or not?)
Add little bit water (as per your gravy thickness) in the pan and boil it
Add fried hilsa/ilish pieces into the pan and cook for 2 mins on medium flame.
Hilsa/ilish fish curry is ready. Serve it with rice garnishing slit chilli.
Curd/ Yoghurt Chicken is a very popular dish. The recipe is one the favorite dish for all non veg lovers. This is a low fat curd/yogurt (dahi) chicken recipe is excellent for all foodies. Learn how to make chicken curry with yogurt following this easy steps and guides. Before you started cooking this recipe, keep the marinated chicken with curd and masala in the refrigerator for 1 hour. Here I will show you how to cook yummy chicken with curd or yogurt. Everyone loves its flavor and the easy cooking style which can be prepared in 30 mins. This is a very simple non veg recipe without coconut. In this recipe you can use less quantity oil because we add curd/yogurt in the chicken when marinated.
Author: Rajni
Recipe type: nonveg recipe
Cuisine: Indian
Ingredients
1. Chicken - 300gm
2. Curd/ Yoghurt (dahi) -1 cup
3. Cooking oil 2 tablespoon
4. Chopped Onion – 2
5. Tomato Chopped - 1
6. Ginger (adrak) - 2inch
7. Garlic cloves (lehsun) - 8-10
8. Turmeric (haldi) powder - 1 tablespoon
9. Chilli (mirchi) powder - 1 tablespoon
10. Cumin seeds (jeera) powder – 1 tablespoon
11. Chicken masala - 1 teaspoon
12. Coriander seeds (dhaniya) – 1 tablespoon
13. Black pepper (kaalee mirch) – 8-10
14. Green Cardamom (Chhoti Elaichi) – 4
15. Cinnamon (dalchini) – 1 small size
16. Bay Leaf (Tej Patta) – 2
17. Coriander leaves (dhaniya patta) chopped
18. Salt to taste
Instructions
First prepare the garam masala powder before marinate the chicken. Grind all ingredients black pepper, green cardamom, cinnamon in smooth mixture grinder for masala powder.
First marinate the chicken with the curd/yogurt (dahi), ½ tablespoon ginger and garlic paste and all the spicy masala powders like chilli powder, chicken masala, turmeric powder, garam masala powder (black pepper, green cardamom, cinnamon) and salt to taste. Mix them well and keep it in refrigerator for 1 hour before cooking.
Heat oil in a pan, add in bay leaves (Tej Patta), chopped onions and little bit salt (Note: for quickly turns to soft and boiled onion) and cook till it turns soft and golden brown.
Then add the ginger garlic paste and stir it. Cook it on low flame for 1 minute.
Take the marinated chicken out from the refrigerator. Add into the pan and cook about 20 mins on medium flame. Cover the pan with a lid. On regular interval of 5 mins open the lid and stir it. Check curd chicken masala not to burn.
When marinated curd chicken is boiled 70-80%, add chopped tomatoes into it. Then cook another 5 mins cover the lid properly.
Then add water in the pan as per your gravy thickness
Curd/ Yoghurt Chicken curry recipe is ready, garnish with chopped coriander leaves. Serve it with rice or roti.
First prepare the garam masala powder before marinate the chicken. Grind all ingredients black pepper, green cardamom, cinnamon in smooth mixture for masala powder.
First marinate the chicken with the curd/yogurt (dahi), ½ tablespoon ginger and garlic paste and all the spicy masala powders like chilli powder, chicken masala, turmeric powder, garam masala powder (black pepper, green cardamom, cinnamon) and salt to taste. Mix them well and keep it in refrigerator for 1 hour before cooking.
Heat oil in a pan, add in bay leaves (Tej Patta), chopped onions and little bit salt (Note: for quickly turns to soft and boiled onion) and cook till it turns soft and golden brown.
Then add the ginger garlic paste and stir it. Cook it on low flame for 1 minute.
Take the marinated chicken out from the refrigerator. Add into the pan and cook about 20 mins on medium flame. Cover the pan with a lid. On regular interval of 5 mins open the lid and stir it. Check curd chicken masala not to burn.
When marinated curd chicken is boiled 70-80%, add chopped tomatoes into it. Then cook another 5 mins cover the lid properly.
Then add water in the pan as per your gravy thickness
Healthy Indian Recipes-Veg and Non Veg Recipes, Breakfast Recipes, Sweet Recipes by ingredient and photos. Quick and easy by less quantity of oil which will make you fit and healthy.
