मूंग दाल कचोरी रेसिपी | Moong Dal Kachori Recipe

Moong dal kachori in hindi

Moong Dal Kachori recipe is a spicy Indian snack from the North Indian states. Kachori is a famous dish in India. If you are bored of eating the same type of Kachori, you must try Moong Dal Kachori at home. Everyone will like it very much.
Kachori can be made in many ways, like Moong Dal Kachori, Potato Kachori, Peas Kachori, Onion Kachori, and dal vada . The ingredients used to make Moong Dal Kachori are available in everyone’s homes.

Moong Dal Kachori Recipe

Moong Dal Kachori is fried on slow medium flame. Moong Dal Kachori remains very crispy on the outside and firm on the inside.
Moong dal kachori is made from fine Flour. The filling is made by adding moong dal, red chilli powder, turmeric powder, black salt, salt, asafoetida, cumin powder, dried mango powder, garam masala, kasoori methi and gram flour.

Everyone likes to eat Kachori. You can also eat moong dal kachori by making chaat. Curd, green chutney, tamarind chutney, and sev make chaat. This also looks very tasty to eat.
You can eat moong dal kachori anytime. If you want, you can eat it with tea in the morning. You can store the filling of Kachori in the refrigerator for 2 to 3 days; it does not spoil at all.
When you feel like eating Moong Dal Kachori, remove the filling from the fridge and make Kachori. Or even if a guest comes to your house, you can serve this Moong Dal Kachori.

Ingredients for Moong Dal Kachori recipe: –

  • Refined Flour (maida) – 2 cups
  • Salt – 1/2 tsp
  • Carom Seeds (Ajwain) – 1/2 tsp
  • Ghee (ghee) – 1/4 cup
  • Ingredients for stuffing of Moong Dal Kachori: –
  • Moong Dal – 1/2 cup
  • Oil – 3 tbsp
  • Cumin Seeds (Jeera) – 1/2 tsp
  • Fennel Seeds (fennel seeds) – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Asafoetida (Asafetida) – 1 pinch
  • Turmeric Powder – 1/4 tsp
  • Gram Flour (Besan) – 1/4 cup
  • Green Chilli (chopped) – 1 teaspoon
  • Ginger (grated) – 1 teaspoon
  • Red Chilli Powder – 1.5 tsp
  • Dry Mango Powder (Amchur) – 1/2 tsp
  • Dry Fenugreek Leaves (Kasoori Methi) – 1 teaspoon
  • Garam Masala – 1/4 tsp
  • Salt – 1/2 tsp
  • Baking Soda (sweet soda) – 1/8 tsp

Dough Method for Moong Dal Kachori recipe:-

• To apply Flour, first of all, take a big utensil.

• Then add 2 cups all-purpose Flour, 1/2 tsp salt, and 1/2 tsp ajwain and crush them with hands.

• Then put 1/4 cup ghee in it and mash it well; the binding should be ready.

• Then add little water to it and knead the dough.

•Soft dough has to be applied for moong dal kachori.

• Then you keep it for 15 minutes to rest.

• So that it sets well.

Method of making stuffing for Moong Dal Kachori:-

•To make the filling, first, soak 1/2 cup moong dal for 2 hours.

• After 2 hours, when the dal becomes full, put it in a grinder jar and grind it coarsely.

• Then put 3 tbsp oil in the pan.

• As soon as the oil becomes hot, add 1/2 tsp cumin, 1 tsp coarsely ground fennel, 1 tsp coriander powder, one pinch asafoetida, 1/4 tsp turmeric powder, 1/4 cup gram flour and mix well. Mix it with

• Then fry lightly on low, medium flame while stirring continuously.

After lightly roasting, add 1 tsp chopped green chillies and 1 tsp grated ginger and fry it on low, medium flame.

• As soon as the gram flour is roasted, add coarsely ground moong dal and mix it well.

Then add 1.5 tsp red chilly powder, 1/2 tsp mango powder, 1 tsp crushed fenugreek leaves, 1/4 tsp garam masala, 1/2 tsp salt, and 1/8 tsp baking soda. Add it, mix it well, and roast it on low, medium flame while stirring continuously.

• You have to roast it till its moisture is gone.

• When all its moisture is gone, you take it out on a plate and cool it well.

After it cools down, make small balls out of it.

Method for making Moong Dal Kachori recipe: –

• To make Moong Dal Kachori, first mash the Flour well.

• After kneading, break the lumps of Flour.

• Then, pick up a lohiya and shape it into a bowl with the help of both fingers.

• Then put the stuffing ball in it, cool it well, and take out the extra Flour.

• Then press it lightly with the help of your palm.

• Prepare all the Kachoris in the same way.

• Then, put oil in the pan. Do not overheat the oil.

• You have to heat it a little bit.

• When the oil becomes slightly hot, put Kachori and fry it on slow medium flame.

• When the Kachori turns golden brown from one side, you turn it to the other.

• You have to make it golden brown from both sides.

• When it turns golden brown, take it out on a plate, fry the other side, turn off the gas, and cool the oil.

• When the oil cools down, turn on the gas and heat the oil lightly.

• When the oil becomes slightly hot, put the Kachori in it and make it golden brown on low, medium flame while stirring continuously from both sides.

• Kachori is ready.

Small Moong Dal Kachori

मूंग दाल कचोरी रेसिपी | Moong Dal Kachori Recipe

Dal Vada | Masala Vada | Parippu Vada | दाल वड़ा रेसिपी 
Dal vada recipe in hindi

Dal Vada is also known as Masala Dal Vada, Chana Dal Vada, Parippu Vada, Paruppu Vada. Daal Vada is also known as Parippu Vada in Malayalam and Paruppu Vada in Tamil.

Dal Vada | Masala Vada | Parippu Vada | दाल वड़ा रेसिपी 

Dal Vada is a popular South Indian tea time snack recipe. Dal vada is made from chana dal. Dal Vada is a street food recipe. You can make Dal Vada for breakfast. Everyone likes this recipe very much.

In the morning you can prepare various types of breakfast like medu vada, dal vada, vada pav and sabudana vada. Both Dal Vada and Medu Vada are also made from refined flour. Both these recipes are famous recipes of South Indian. But nowadays everyone likes this recipe very much. Everyone makes it for breakfast.

Nowadays it has become street food. When you are bored of eating pakoras, then you can make Dal Vada at home, everyone will like it very much. Very few ingredients are required to make Dal Vada and it is very easy to make. Traditionally Dal Vada is served with green chutney and sambar chutney.

Dal vadas are very spicy and crunchy. Dal vada with chutney looks very tasty to eat. If you make and eat Dal Vada once, then you will feel like eating it again and again because it looks very tasty to eat.

Ingridents :-

  • Chana Dal – 1 cup
  • Dry red chili – 2
  • Cinnamon – 1 inch
  • Ginger – 1 inch
  • Green chili – 2
  • Garlic – 6 to 7 cloves
  • Cumin – 1 tbsp
  • Fennel seeds – 1 tbsp
  • Curry leaves – 10 to 12
  • Asafoetida – 1/4 tsp
  • Finely chopped onion – 1
  • finely chopped coriander
  • salt to taste
  • Rice flour – 1 tbsp
  • Oil-(oil for frying)

Ingredients for dal vada Chutney:-

  • Oil – 1 tbsp
  • Thick chopped tomatoes – 2
  • Dry red chili – 2
  • salt to taste
  • Chana dal – 2 tbsp
  • Lemon juice – 1 tbsp

Ingredients for Chutney Tadka:-

  • oil – small spoon
  • Mustard seeds – 1/2 tsp
  • Asafoetida – 2 pinches
  • Curry leaves – 5 to 7

Method of making Dal Vada recipe:-

• To make Dal Vada, first of all soak 1 cup of Dal Vada overnight.

Then take a grinder jar and add 2 dry red chilies, 1 inch cinnamon, 1 inch piece of ginger, 2 green chilies, 6 to 7 cloves of garlic, 1 tsp cumin, 1 tsp fennel, 10 to 12 curry leaves Add 1/4 tsp asafoetida and grind it coarsely.

After grinding chana dal, add 1 finely chopped onion, 2 tbsp soaked chana dal, finely chopped fresh green coriander, salt as per taste, 1 tbsp rice flour, 1 tsp hot oil and mix lightly. do it

• Then apply oil in your hands and make small balls by taking a small portion and press it lightly and give the shape of Tikki.

• Put oil in the pan. As soon as the oil becomes hot, put dal vada in it and turn the gas flame on slow medium.

• On slow medium flame, you have to make it golden brown from both the sides.

• As soon as it turns golden brown, take it out in a plate.

Recipe of chutney to be eaten with Dal Vada: –

• To make chutney, first you put 1 tbsp oil in the pan.

• As soon as the oil becomes hot, put 1 onion roughly cut into it and while stirring continuously, brown it lightly on slow medium flame.

• When it turns slightly brown, then put 4 dry red chilies in it and make it golden brown with onions.

• When onion and red chillies turn golden brown, then add 2 finely chopped tomatoes and salt as per taste, add 2 tbsp chana dal and mix well till tomatoes become soft.

• As soon as the tomato becomes soft, then add lemon juice to it and mix it well.

• Turn off the gas and take it out in a plate and let it cool.

• When it cools down, grind it in a mixie.

Method of tempering Dal Vada: –

• Take a tadkawala pan to temper the Dal Vada.

• Then 1 tsp oil in the pan.

• As soon as the oil becomes hot, put 1/2 tsp mustard seeds in it.

• As soon as the mustard seeds crackle, add 5 to 6 curry leaves and pulse on top of the chutney.

• Chutney is ready.

• Enjoy this chutney with Dal Vada.

• You can make it for breakfast in the morning. Everyone likes this recipe very much.

• You must try this recipe once at home.

Important Tips:-

• Grind the Dal Vada to pain and you are saving a little Chana Dal. With this, Dal Vada will be prepared very crispy.

• At the time of frying Dal Vada, keep the gas flame on slow medium.

• This dal vada will be fried very quickly.

What is Dal Vada made of?

Dal vada is made from chana dal.

What type of food is Vada?

Vada is a category of savory fried snacks which are basically found in South India.

Why is Vada not crispy?

By frying the vadas in very hot oil, the vadas will turn brown from outside but will not cook from inside. Also fry them on medium heat till crisp, golden and cooked.

Is Dal Vada good for health?

No Dal Vada is not healthy as it is a deep fried food.

Chawal ke aate recipe

Chawal ke aate se kya Banta hai, With Chawal ke aate recipe, you can make many types of snacks and sweets.

For breakfast, you can have chawal ke aate ki idli, rice roti, rice chakli, rice flour sev, rice flour dosa, rice flour puri, rice flour namkeen, and rice papdi. You can make Ugadiche Modak with rice flour for dessert.

Whenever you do not understand something, you can make chawal ke aate ka nasta. Rice flour breakfast is delicious to eat.

Rice flour is easily available in the market. If you do not want to buy rice flour from the market, you can make it at home.

You can store it and keep it whenever you want to make something with rice flour; you can use it. If you make pakodas, add two spoons of rice flour, making the pakoras crispy.

Rice flour can be used in many ways.

How to make Rice Flour(Chawal ke aate recipe):-

• Small or broken rice can be taken to make rice flour.

• Wash the rice thoroughly and keep it soaked for 7 to 8 hours.

• Then spread it thinly on the cotton cloth and keep it under the fan for 1 hour to dry.

• You don’t have to dry it too much. When we touch the rice, the water should not touch the hands. That’s it to dry

• Then, put it in a mixer jar, grind it, and prepare the powder.

• After the powder is ready, sieve it through a fine sieve.

• After filtering, keep it under the fan for one day and stir the dough for 2 to 3 hours. So that its moisture is gone.

• Then keep it in an air-tight container. It doesn’t go wrong for two months.

Chawal ke aate recipe Important Tips:-

• Rice flour is not to be dried in the sun. You have to dry it under a fan.

• Rice flour has to be dried for only 1 hour. Its only moisture should be gone. It’s only dry.

• After grinding, keep it under the fan for one day.

• If you do not want to keep it under the fan, put it in the pan and roast it for 4 to 5 minutes so the moisture is gone.

• You don’t have to change its color. Only the moisture should be gone.

In how many days does rice flour get spoiled?

Dry prepared rice flour can be stored in an air-tight container for 2 to 3 months. Rice flour can spoil quickly if the rice is not dried well and the moisture has not evaporated.

What happens by applying rice flour on the face?

Rice is not only beneficial for health, but rice also enhances the complexion. By applying rice flour to the face, the color becomes fair.

What is the use of rice flour?

By eating rice flour roti, acidity, constipation, and stomach-related problems end because it contains antioxidants, vitamins, and folic acid. Rice flour helps to work out wrinkles.

How to make rice flour from rice at home?

To make rice flour at home, first clean the rice. Then keep it soaked for 7 to 8 hours. Then spread it on a cotton cloth and keep it under the fan for 1 hour so the water in the rice dries up. Then grind it in a mixer and prepare powder. Then put it under the fan for one day and keep it running after 2 to 3 hours. So that all its moisture is gone, fill it in a container and keep it for 2 to 3 months. It will not spoil.

How to store rice?

Never keep rice in polythene or pot. Never store it in an air-tight container, so there is no danger of moisture getting inside. Due to this, the rice lasts for a long time and does not get spoiled.

What is a piece of rice called?

A piece of rice is called tandul, paddy, and rice.

What does not keep insects in rice?

Put bay leaves and neem leaves in rice. Worms will not fall on the rice due to their fragrance.

Sambar Recipe

Sambar recipe in Hindi

Sambar Recipe is a South Indian dish. In South India, Sambar is traditionally served with idli, Dosa, vada, and rice. Idli and Dosa are also very tasty to eat. Sambhar looks very tasty to eat and is very healthy. Sambar is made in different ways in everyone’s homes.


In Sambar, everyone can put vegetables of their choice. It is very easy to make Sambar recipe. The vegetables available in your home can be used to make Sambar.

Not many ingredients are required to make Sambar recipe. To make Sambar, you need Arhar Dal, Tomato, Gourd, Pumpkin, Onion, Drumstick, Carrot, Mustard Seeds, Dry Red Chilli, Asafoetida, Turmeric Powder, Red Chilli Powder, Salt, and Oil.

You can also easily make the recipe for Sambar Masala at home. To make sambar masala, you need cumin, mustard seeds, coriander seeds, urad dal, chana dal, dry coconut, asafoetida, turmeric powder, black pepper, and fenugreek seeds.

Idli and Dosa are also very tasty to eat. You will not need many ingredients to make idli and Dosa.

To make idli, you need rice, urad dal, and fenugreek seeds, and to make dosa batter, you need rice, split black gram, and salt.

To make Aloo Masala, you need boiled potatoes, onions, green chilies, coriander leaves, soaked Bengal gram, mustard seeds, curry leaves, cooking oil, asafoetida, and turmeric powder.

Sambar recipe ingridents:-

  • pigeon pea
  • tomato
  • Gourd
  • Pumpkin
  • Onion
  • Drumstick
  • Carrot
  • Mustard seeds
  • dry red chili
  • Asafoetida
  • turmeric powder
  • chili powder
  • salt
  • Oil

Sambar Masala:-

  • Cumin
  • Mustard seeds
  • Coriander seeds
  • Urad Dal
  • Chickpea lentil
  • desiccated coconut
  • Asafoetida
  • turmeric powder
  • Black pepper
  • Fenugreek seeds

Recipe for making Sambar recipe:-

• To make sambhar, first soak one bowl of tur dal for 15 minutes.

• After 15 minutes, when the lentils are full, put them in the pressure cooker, add 1 tsp salt and 1/2 tsp turmeric powder and cook it for 5 to 6 whistles.

•6 After coming to the city, turn off the gas and let it cool down.

• Now, we prepare the sambar masala.

• To make sambar masala, put 1 tsp cumin, 1 tsp coriander seeds, 1 tsp mustard, 3 to 4 dry red chilies, 1 tsp urad dal, 1 tsp chana dal, 10 to 12 black pepper, 1/4 Add tsp fenugreek seeds, 2 tsp dry coconut, 12 to 15 curry leaves and fry for 1 to 2 minutes.

• When a good smell starts coming from it, turn off the gas and let it cool down.

• After cooling, put it in the grinder jar.

• Then add 1/2 tsp asafoetida and 1/2 tsp turmeric powder, grind it, and prepare the powder.

•Sambar masala is ready.

• To make Sambar, put three spoons of oil in the pan.

• As soon as the oil becomes hot, add 1/2 teaspoon mustard seeds, 2 to 3 dry red chilies, 1/2 teaspoon asafoetida, and cook it.

• Then add curry leaves and finely chopped onion and fry for 2 to 3 minutes.

• Then put drumstick, carrot, pumpkin, and gourd in it and cook it on a low medium flame for 2 to 3 minutes.

• As soon as the vegetable becomes soft, then add finely chopped tomatoes and cook it for 2 to 3 minutes so that the tomatoes become soft.

• As soon as the tomato becomes soft, add 2 to 3 spoons of tamarind water and 1/2 glass of water and cook it for 5 minutes.

• After 5 minutes, add 1/2 tsp turmeric powder and 1 tsp Kashmiri red chili powder and take it a bit on low to medium flame.

•Then add two teaspoons of sambar masala and mix well.

• Then add the cooked lentils and mix well.

• Then add 1.5 cups of water and cook on low, medium heat for 10 to 15 minutes.

• Switch off the gas after 15 minutes.

• Sambar is ready. It takes only 40 minutes to make.

Important Tips:-

• Any vegetable of your choosing may be used in Sambar recipe.

• If you want to make Sambar, you can add homemade sambar masala or market sambar masala.

•Putting coriander leaves in Sambar recipe is optional.

For vada pav recipe

Which pulse is used in Sambhar recipe?
Arhar dal is used in Sambhar

Sambhar Ingredients List?

Arhar Dal (Yellow Daal) Tomato, Gourd, Pumpkin, Onion, Drumstick, Carrot, Mustard Seeds, Dry Red Chilli, Asafoetida, Turmeric Powder, Red Chilli Powder, Salt, and Oil.

Is Sambar Healthy?

Sambar is considered very beneficial for health. Because the pulse which is put in it contains protein.

Which oil is used for cooking in South India?

Coconut oil is used for cooking in South India.

How to make Sambar recipe without tamarind?

To make Sambar, wash the lentils and vegetables and cut the vegetable into pieces. Then put lentils, vegetables, and two glasses of water in the cooker, turmeric, Kashmiri red chili powder, salt, and lemon juice. Now keep it firm till it comes to 3 whistles. 3 After coming to the city, check whether the lentils are cooked properly.

Sambar recipe Vegetables?

Tomato, Gourd, Pumpkin, Onion, Drumstick, and Carrot.

lasagna recipe

Lasagna recipe is one of the Italian dishes. One of the oldest pasta varieties is lasagna. Lasagna is a dish made using a special type of noodles called lasagne. Francesco Zambrini popularizes layered Lasagna. recipe of Lasagna is a classic dish that is perfect for any occasion. The lasagna sheet is made from all-purpose flour, and the Lasagna sheet is of 4 layers.

This post is also available in hindi



 There are many types of Lasagna Lasagna such as vegetable lasagna, chicken lasagna, masala lasagna, tandoori chicken lasagna, bread lasagna, cheese lasagna, Quinoa Recipes, beef lasagna recipe, recipe for vegan lasagna, recipe lasagna vegetarian and pasta lasagna .

 Vegetable lasagna looks very tasty to eat. To make Pasta Sheet, you will need all-purpose flour, cooking oil, salt and water.

lasagna recipe Ingredients for Pasta Sheet:-

  • Fine flour
  • cooking oil
  • salt
  • Water

Easy lasagna recipe Ingredients for Red Sauce:-

  • tomato
  • garlic
  • Onion
  • freshly ground black pepper
  • oregano
  • chilli flakes
  • chilli powder
  • tomato ketchup
  • salt
  • butter

ranya lasagna recipe Ingredients for White Sauce:-

  • butter
  • Fine flour
  • Milk
  • freshly ground black pepper
  • oregano
  •  salt

Homemade lasagna Ingredients for Vegetables:-

  • garlic
  • Onion
  • yellow pepper
  • mushroom
  • tomato
  • green capsicum
  • Carrot
  • red chilli flakes,
  • salt
  • cooking oil
  • butter

Recipe for vegan Lasagna Vegetable:-

• To make vegetable lasagna, first, we prepare the lasagna sheet.

• To prepare the lasagna sheet, put 1 cup of all-purpose flour, salt, and 2 tsp oil in a bowl and mix well.

• Then add little water and prepare the dough.

• Then cover and keep it for 10 minutes.

• Divide the dough into four pieces after 10 minutes.

• Then, one by one, roll it thin like a roti.

• After rolling, keep it in a sieve for 30 minutes to dry.

• After 30 minutes, when it is dry, start making Lasagna.

• So first, we make red sauce.

• To make red sauce, put four tomatoes in a pressure cooker until four whistles come.

• After four whistles, take it out on a plate and let it cool.

• After cooling down, grind it and prepare a paste.

• Then, put one teaspoon of butter in the pan and melt it.

•Add the finely chopped garlic when the butter has melted and thoroughly cook it.

• When the garlic is done, add the finely chopped onion and continue to sauté it over low to medium heat.

• So that it turns golden brown.

• As soon as the onion becomes golden brown, add tomato puree, black pepper powder, red chilli powder, oregano, chilli flakes, salt, and two teaspoons of tomato ketchup; mix it well.

• Let it rest for 2 to 3 minutes.

• Red Sauce is ready.

• So now let’s make a white sauce.

• To make the white sauce, 1 tsp butter in the pan.

• As soon as the butter melts, add two spoons of all-purpose flour and fry it well.

• When it is roasted, add 1 cup of milk.

• You do not have to put milk together; you have to add it little by little, keep mixing, and make it firm for 2 minutes.

• After 2 minutes, put black pepper powder, oregano and salt in it and cook it for 1 minute.

• White Sauce is ready.

• We fry the vegetables.

• Put it in the pan. Spoon butter.

• When the butter melts, add finely chopped garlic, onion, yellow pepper, mushroom, tomato, green capsicum, carrot, and boiled corn.

• Then put salt in it and cook it for 2 minutes.

• After 2 minutes, add chilli flakes and mix well.

• The vegetable is fried. So now, let’s bake.

• For baking, put one teaspoon of oil in the pan.

• Then put 2 to 4 spoons of red sauce and spread it, then put it on the lasagna sheet and put two spoons of red sauce and white sauce and spread it well.

• Then, put the fried vegetable on it and spread it by adding grated cheese.

• Then put the second layer, add two spoons of red and white sauce, and spread it.

• Then add fried vegetables and grated cheese and bake on low the medium flame for 10 minutes.

• After 10 minutes, open the lid, mix the paneer well, and cook it for 2 to 3 minutes.

• Vegetable Lasagna is ready.

Important Tips:-

• Lasagna sheet You can make 3 or 4 if you want.

•Bake; you only have to do it for 15 minutes, not more than that.


1. How many layers should Lasagna have?

Answer: Lasagna should have four layers.

2. What are the three main ingredients of Lasagna recipe?

Answer: Noodles, Sauce and Cheese.

3. Can You Cook Lamb in a Slow Cooker?

Answer: Yes, you can cook lamb in the slow cooker.

4. Is Eating Lamb Healthy?

Answer: It is a rich source of high-quality protein. It is also an excellent source of many vitamins and minerals, including iron, zinc and B.

5. What is the healthiest meat to eat?

Answer: Beef liver is one of the healthiest meat you can eat.

6. How deep should the Lasagna pan be?

Answer: It should be at least 2.5 inches deep.

7. At what lasagna internal temperature should I cook ranya lasagna recipe?

Answer: Bake at -375°F for 45 minutes.

8. How long do you bake recipe for vegan lasagna ?

Answer: Bake it at 400 degrees for -40- 45 minutes.

9. Can you eat beef raw?

Answer: Consumption of raw beef is dangerous as it can cause disease.

10. What is the worst meat to eat?

Answer: Processed meat is the worst meat because it is unhealthy.

11. Is Canned Tuna Healthy?

Answer: Canned tuna is healthy as it contains many vitamins and minerals like B-complex.

12. Is Rice Good for Dogs?

Answer: Dogs can eat plain white rice after cooking.

13. How Rare Is a Very Rare Steak?

Answer: The minimum internal temperature should be 57 °C for medium rare steaks and 52 °C for rare steaks.

14. What should I eat for breakfast if I have high cholesterol?

Answer: Egg white omelette with fried vegetables.

15. Which country invented Lasagna recipe?

Answer: It originated in Italy in Naples during the Middle Ages.

16. Which fruits are not good for dogs?

Answer: Avocados, Cherry, Grapes and Tomato are not good for dogs.

17. Are Carrots Good For Dogs?

Answer: Yes, dogs can eat carrots. Cookie carrots are an excellent low-calorie snack rich in fibre and beta-carotene.

18. Can a dog eat popcorn?

Answer: Air-popped popcorn is safe for dogs to eat in moderation. Regular popcorn with buttermilk or other toppings is not safe for dogs. Although eating a few pieces of popcorn won’t hurt him.

19. Is Cauliflower Safe for Dogs?

Answer: Yes, cauliflower is safe for dogs. Because it provides nutritional value.

20. Can a dog eat cucumber?

Answer: Cucumber is completely safe for dogs to eat.

Eggs Benedict Recipe


Eggs Benedict Recipe is classic American recipe for brunch and breakfast is eggs benedict. It was created in New York. The restaurant’s primary breakfast selection is eggs benedict. The Eggs Benedict Recipe is easy to follow. 

It is delicious to eat eggs benedict. This breakfast meal is excellent. Due to the high-quality protein found in eggs. eggs Benedict is generally nutritious. Eggs provide a great source of vitamin D. Eggs improves good cholesterol levels. Egg helps in weight management. Eggs Benedict is an open-face sandwich.


You can make it on a special occasion. You can make eggs benedict in your style and serve it for breakfast to the guest. Benedict can also be made of different types such as eggs benedict, English muffins, florentine, Sardo, crab eggs benedict, Neptune and chorizo ​​eggs benedict.

To make Eggs Benedict, you will need an egg, brown burger buns, natural olive oil, salt, vinegar, avocado, lemon juice, onion, tomato, cucumber, black pepper powder and fresh coriander leaves. Eggs Benedict is made using all these ingredients.

You can make an eggs benedict recipe with different variations as well.

To serve egg benedict a boiled egg is put on top and chicken biryani. Which is very tasty to eat. Hollandaise sauce is used to make Eggs Benedict, which is made from butter, egg yolk, lemon juice, heavy cream, salt and pepper. Eggs Benedict tastes excellent with this Hollandaise Sauce.

Eggs Benedict Recipe Ingredients:-

  • Brown burger buns
  • Virgin olive oil
  • Salt
  • Vinegar
  • Avocado
  • Lemon juice
  • Onion
  • Tomato
  • Cucumber
  • Freshly ground black pepper
  • Fresh coriander leaves

How to make Eggs Benedict:-

To make Eggs Benedict recipe , you need brown burger buns and cut them in the middle. After cutting apply virgin olive oil to it. Toast it well . Then put 2 cups of water in a pan, add 1 tsp salt, and mix. Then add vinegar and mix well. So that if we put the egg, it will remain in the middle, and we will put two eggs in it. Eggs are ready. Then we will take them out of the water now.

Here we have taken avocado. Cut the avocado, take out its inner part with the help of a spoon and add lemon juice to it and mash it well.

Then take a bowl and add finely chopped onion, tomato, cucumber, fresh green coriander, salt, lemon juice and black pepper powder and mix it well. To serve, take toasted brown burger buns, and put mashed avocado and poached egg and serve with finely chopped onion, tomato, cucumber, fresh coriander, salt, lemon juice and black pepper powder. 

Eggs Benedict is ready. Eggs Benedict is prepared significantly less time. Serve it hot.

Important Tips:-

  • Eggs have to be taken fresh to make eggs benedict.
  • To make eggs benedict recipe , keep the egg in the fridge and start making it. Then it is prepare good.
  • The egg is to be half cooked.
  • When it is serve the egg should be white on top and when it is cut the liquid should come out. Then it is fun to eat eggs benedict.
  • You only have to poach the egg.
Aloo Paratha recipe

 Aloo Paratha is a popular Indian snack. It is a breakfast dish which originated in the Punjab region. It is made from whole wheat flour, mashed potatoes, and spices. Aloo Paratha recipe is one of the most popular and delicious breakfasts in Indian cuisine. All children very much like Aloo Paratha from small to big.

 You can eat it by making it in the morning breakfast. It is very easy to make Aloo Paratha. You can easily make it at home. Aloo paratha is very healthy. You can also give it in the lunch box. Serve Aloo Paratha with curd, sauce or Schezwan chutney.

Aloo paratha recipe

You can make parathas anywhere, such as Moli Parathas, Cabbage Parathas, Methi Parathas, Lachha Parathas, Keema Parathas, and Palak Paneer and Broccoli Parathas.

But out of these, potato parathas are more delicious and healthy. These days, potato parathas are also served in Indian restaurants and Dhaba.

Aloo paratha Ingridents:

  • potato
  • coriander leaves
  • salt
  • Kalonji Masala
  • Curry leaf
  • Green chilli and garlic paste
  • Oil

How to make Aloo Paratha:

To make Punjabi aloo Paratha, you have first to prepare the stuffing. To prepare the filling, you have first to boil the potatoes. After cooking, you have to peel the potatoes. After peeling, you have to mash the potatoes well. Then you have to put mashed potatoes in the bowl, add kalonji masala, coriander leaves and salt and mix it well.

Then you have to put the pan on the gas, put oil in it, and heat it well. When the oil becomes hot, you must put mustard in it. As soon as the mustard seeds crackle, you have to add curry leaves, green chilli, garlic paste, and sauté for 1 second. Then you have to add mashed potatoes to it, mix it well, and stir continuously for 2 to 3 minutes.

After 2 to 3 minutes, you must take out the stuffing on a plate and let it cool down completely.

You must prepare a soft dough by adding 2 bowls of wheat flour, 1/4 tsp salt, 1 tsp oil and water in a bowl, mashing it well.

Now you have to make small balls of dough, and by lifting one ball you have to roll it completely, then you have to fill 2 spoons stuffing in it, lift the parantha from all sides and close it by pressing it with 2 fingers and flatten it with the help of a rolling pin. You must roll it with light hands like a roti by pressing lightly.

Then you have to put the tawa on the gas and heat it well. When the Tawa becomes hot, you must roast the rolled parathas. When it cooks on one side, you must apply oil and turn the other—Cook well from both sides.

Aloo paratha is ready. Serve it with curd or pickle.

Important Tips:-

  1. You have to mash the potatoes well.
  2. If the potato is not mashed well, it may break while making the paratha.
  3. Cool the potatoes thoroughly.
  4. Even if the potato has not cooled completely, the paratha is not formed as it is and starts breaking.
  5. If you want, you can also use ghee or oil to make paratha.
  6. New potato paratha is not good. New potatoes contain a lot of water.
  7. You can make Paratha with Juno Aloo anytime.
  8. If you make paratha for the first time, do not add salt to the stuffing. Add salt while making paratha.
Sabudana khichdi recipe

It is one of the favorites and most delicious Indian breakfast and fasting food for the festival. Sabudana khichdi recipe is very healthy. It is generally made in the Indian states of Maharashtra, Gujarat, Rajasthan, Uttar Pradesh, and Madhya Pradesh. You can make it by fasting. It is prepared during festivals like Navratri and Shivratri.


Sabudana Khichdi is a perfect food for fasting. It is also made as breakfast in many homes. Sago Khichdi is made by soaking sago. It looks very tasty to eat. It takes very less material to make it. Such as potatoes, tomatoes, groundnuts, sago, green coriander, curry leaves, green chilies, ginger, and ghee which are available in everyone’s homes.


Sabudana Khichdi recipe


Sabudana khichdi is very much liked by all children from small to big. You can also pack it in the lunch box for small children and give it. There are two types of sago, one is small and the other is big. You can make sago khichdi with both of these. Make Sago khichdi in hot breakfast and enjoy it with your whole family.




  • Sago (Sabudana)
  • potato
  • Groundnut
  • tomato
  • Cumin
  • curry leaves
  • coriander leaves
  • Green chili
  • Lemon juice
  • Ginger
  • Ghee


Sabudana Khichdi recipe 


Method for making Sabudana Khichdi recipe:-


To make Sabudana Khichdi, first of all, you have to clean the sago properly. After cleaning, wash it thoroughly 3 to 4 times. Then you have to soak the sago and keep it for 6 hours.

After 6 hours you will see that the sago is ready to eat very well. And now you have to put the wok on the gas and put 4 spoons of ghee in it and melt the ghee, as soon as the ghee melts then you put peanuts in it and roast it. When it is roasted, then you take it out on a plate. Then you put 2 teaspoons cumin in the same pan, add green chili, ginger, and curry leaves and saute it for 1 second. Then you add tomatoes, and salt and mix it well and cook on a low medium flame for 3 minutes. So that the tomato which is there becomes soft.

After 3 minutes, add boiled potatoes and sago it, mix well and cook for 5 minutes.

After 5 minutes, add roasted peanuts, lemon juice, and coriander leaves and mix well.

Sabudana Khichdi is ready. You serve it hot.


Important Tips:-

  • To make sabudana khichdi, you have to pay attention to one thing you do not have to add too much water to soak the sabudana, you have to add only that much water that can soak your sabudana.
  • In the sago khichdi, you boil potatoes and put them.
  • You have to put roasted peanuts in the sago khichdi.
  • If you are making sabudana khichdi for fasting, then use rock salt.