healthyfoodtipsworld-blog

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Baby music and baby songs, as well as baby sleep music, helps the baby songs to sleep, which in turns allows the lullaby for children to get a lullaby for kids which is a great lullaby for toddlers so much that parents, wants lullaby for babies to go to sleep. We also have lullaby playlist and lullaby music on this channel, and great music for babies as well as baby sleeping songs and sleep songs for kids and toddlers to sleep at night peacefully. by Babies Sleep Lullaby

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Baby music and baby songs, as well as baby sleep music, helps the baby songs to sleep, which in turns allows the lullaby for children to get a lullaby for kids which is a great lullaby for toddlers so much that parents, wants lullaby for babies to go to sleep. We also have lullaby playlist and lullaby music on this channel, and great music for babies as well as baby sleeping songs and sleep songs for kids and toddlers to sleep at night peacefully. by Babies Sleep Lullaby

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4 tbsp Milk cream 4 tbsp Milk 1 tbsp Condensed milk 16 Sooper biscuits (Peak Freans) 1 tin Mixed fruit/ Fresh fruit Fruit Dessert Recipe Take 4 tbsp milk cream, 4 tbsp milk, 1 tbsp condensed milk, and blend it well. Take 10 Sooper biscuits, break into small pieces, and add to the cream batter. Add fruits of your choice, fresh fruits and/ or tinned fruits, chopped into small pieces. Mix all the contents well and dish out into serving plate or bowl. Hand grind 5-6 biscuits into crumb like pieces, and decorate the sides of the fruit dessert plate/ bowl. Garnish with cherry and peach pieces to give a tasteful look. Keep in a refrigerator for 2-3 hours and serve “cold” to your guests. #eidspecial #dessert #cooking by Diya Se Diye Food Recipes

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Wash arvi and let it dry, then peel off the skin. Completely drown the peeled arvi in water. Squeeze juice of 1 lemon over it and keep aside for 15 minutes. Spread on kitchen towel or tissue paper under the fan for half an hour to dry these. After half an hour, cut into pieces. You will observe that there is no stickiness of the cut pieces. Second method is to peel and cut arvi into pieces of any size. Sprinkle 1/4tsp turmeric powder and 1/4tsp red chili powder, and flip to mix well. Heat oil at medium flame, add arvi pieces, and after 1 minute of frying, change the side and fry till 80 percent cooked. Sticky secretion of the vegetable has gone. by Diya Se Diye Food Recipes

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Chop handful of coriander and mint leaves. Also chop 5 green chili, 2 average size tomato, 1 onion and put into the chopper. Add 1/2 tsp salt and 1 tsp zeera whole. Grind at slow speed to get a rough chop of the material. Pour into a serving bowl. Squeeze juice of 1 lemon over the salad and also 1/4 tsp of black pepper powder. Kachumar Salad is ready. Makes a good combo with any type of rice dish, whether biryani, pulao or simple fried rice. by Diya Se Diye Food Recipes

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Heat 1/4 cup cooking oil at medium to high flame, add 1 small onion duly sliced. Keep stirring till it gets golden. Add 1 tbsp chopped garlic and fry. As both onion and garlic turns golden brown, add homemade achari masala. After few seconds add 1/4cup water and put 1 knorr yakhni cube into it. After 1 minute add 300 ml water and as the water starts boiling add 250 grams already soaked rice (half hour). Cook for 5 minutes and add 3 tbsp mango tidbits sweet and sour achar. Cook for 2 minutes with open pan and then steam cook for 10 minutes at low flame. Tasty Mango Achaari Rice is ready. by Diya Se Diye Food Recipes

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Wash 700 grams desi mango, peel the skin, remove the seed, and dice cut pulpy portion (around 500 grams left). Heat 2 tbsp cooking oil at low flame. Add 1 tsp zeera 1/2tsp rai seeds 1 tbsp saunf, and 1/4tsp maithi dana. Stir for 40 seconds and add dice-cut mango pieces and roast for 1 minute with added masala. Add 350 grams sugar, mix and then pour 3/4cup water. Cover the pan and let the contents cook for 15 minutes. Add 1 tsp red chili powder.Dissolve 1/8tsp zarda color in 1 tbsp water. When mango pieces are 75 percent cooked add 1/2tsp salt,1/4tsp kaloanji seeds, and zarda color solution. Cook for 15 more minutes. When mango syrup is thick enough to lose its running form, turn off the flame and let it cool. Sweet and Sour Mango Tidbits are ready. Store in a jar for long term use. by Diya Se Diye Food Recipes

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150 grams boneless chicken 150 grams boiled spaghetti 02 eggs 04 tbsp Cooking oil Herbs, sauces, spices & veggies as per recipe detail Pizza Chicken Cheese Chowmein Cooking Instructions Take 150 grams boneless chicken with dice cutting. Add 1 tsp soya sauce, 1 tsp chili sauce, 1/2 tsp chicken powder, 1/4tsp white pepper, 1/2tsp black pepper, 1 tsp corn flour, 1/4tsp Worcester sauce, 1/4tsp chili powder, and 1/4tsp salt. Marinate and rest for 15 minutes. Heat 2 tbsp oil, add marinated chicken and stir fry on high heat. Add 1 tbsp sliced garlic, 2 tbsp chopped white part of green onion. Fry for a while. Add 1/4cup sliced carrot, 1/2 cup cabbage, and 1+1/2 cup red, yellow & green chopped capsicum, and in the last, add 1/4cup green onion pieces. Fry for few seconds and remove from the stove. Add 1 tsp white vinegar, 1 tsp chili sauce, 1 tsp soya sauce, 1/4tsp white pepper powder, 1/2tsp black pepper powder, 1/2tsp red chili powder, and 1/2tsp crushed chili flakes, in a bowl, mix and pour on 150 grams already boiled spaghetti. Break 2 eggs in a bowl, add 2 tbsp oil, and 1 tsp chopped green chili, mix and pour this batter on the spaghetti. Spread 4 tbsp pizza sauce on the spaghetti, 1/2cup shredded cheddar and mozzarella cheese , then fried chicken and veggies, then again shredded mozzarella cheese, chili flakes, and green onion. Cover the pan and cook for 5 minutes at low to medium flame. Chicken Chowmein Cheese Pizza is ready. Enjoy hot. by Diya Se Diye Food Recipes

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Take 300 grams desi raw mango and wash and dry. Remove the upper stem part and then cut into pieces of your choice, small or medium size. Remove the soft part of seed. Put in a bowl and sprinkle 2 tbsp salt and mix it well. Heat water in an open pan and place a steam strainer. Put the mango pieces over the strainer and cover the pan and steam cook for 20 minutes. After 20 minutes remove pieces and place in an airy place to dry. Heat 1/4 cup mustard oil in a frying pan at lo flame. Add 1/2tsp zeera whole, 1/4tsp rai, 1/4tsp methi daana, and 1 tsp saunf and roast for forty-fifty seconds. Add steamed mango pieces, and 1/2tsp turmeric powder, and keep stirring and roasting at low flame. After 1 minute or so, add 1 tsp red chili powder, and 1 tbsp salt . Mix, turn off the flame and add 1/2tsp kaloanji. Keep stirring till the contents comes at room temperature. Soft and juicy Mango Achaar is ready. by Diya Se Diye Food Recipes

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Chutney is an integral add-on of a delicious meal and always find place on the dining table. Here is one for today’s lunch/dinner. Take handful of coriander green bushels, chop (makes around 1 cup) and put in the choppers jar/jug. Cut 1/2 inch ginger, 4 garlic cloves, and 3 cherry tomato-raw into small pieces, and add to the jar. Sprinkle 1 tsp zeera whole, and 1 tsp salt over these. Add 1/2cup chopped mint leaves, and chopped 6 green chili, to the chopper. Squeeze juice of 2 lemons over it. Grind at slow speed to make a semi-fine mixture- not highly fine. Nice flavored green chutney is ready. Pour 6 tbsp yoghurt in a blender. Add 1 tbsp green chutney and blend well. Pour in a bowl and décor with 1/4tsp zeera whole and 1/2tsp salt, and serve. If you want to store for long period, pour green chutney in an ice-cube tray and freeze. When frozen you can remove chutney bricks from the ice tray and pack in a plastic bag for another day use. by Diya Se Diye Food Recipes

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5 cup cooking oil 2 cup yogurt 14 tbsp baisin Onion, potato, tomato, ginger, garlic, & Other Spices and herbs as per recipe detail Pakoda Kadhi Pour 3/4 cup Cooking oil in desi haandi and heat at lo flame. Add 1/4tsp maithi daana, 1 tsp zeera whole, 1/2tsp saunf, 1/4tsp rai daana, and after 1 minute of frying, add 2 tbsp paste of 6 green chili, ginger and 5 cloves of garlic and fry for another 1 minute. Add 3/4 cup chopped tomato, 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Cook till tomato gets softened and oil starts leaving the contents. Pour 2 glass water. Mix 7 tbsp baisin in 1 cup whisked yoghurt, add 1 glass water, and then pour this mixture in the haandi. First cook at high flame for some time, while keep stirring, then reduce the flame to low and cook till karrhi gets thick.Remove from the stove, and start pakora preperation. Take 7 tbsp baisin in a bowl, add 1 tbsp crushed red chili, 1/2tsp aamchur powder, 1 tsp coriander whole, 1 tsp salt, 1 tsp zeera whole, and 1/2cup yoghurt, and 1 tbsp cooking oil. Beat well for 1 minute to mix the contents. Add 1 chopped small onion, and 1 sliced medium sized potato, mix to make pakora batter. Heat 2-3 cup oil at medium to high flame and fry pakoras. Add pakoras to the kurrhi. Heat 1/2cup oil in a frying pan and add 1 sliced onion and fry till golden brown. Add 6 pieces red chili whole, curry leaves and 1/2tsp zeera whole, fry for a while and pour the heated oil on the kurrhi pakora. Mouthwatering Pakori kurrhi is ready. kadhi pakora,kadhi pakora recipe,kadhi recipe,punjabi kadhi pakora recipe,kadhi chawal recipe,punjabi rice recipe,kadhi chawal ki recipe,kadi pakora,Punjabi Kadhi Pakoda Recipe,kadhi pakoda,kadhi pakoda with rice,kadi pakoda,punjabi kadhi,kadhi chawal banane ki recipe by Diya Se Diye Food Recipes

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Bitter gourd/Karailey is a very delicious and tasty vegetable which everyone loves to enjoy but sometimes its extra bit of natural bitterness spoils the taste. However you can use following easy methods to reduce the bitterness and enjoy the mouth-watering taste of this vegetable. First Method: Wash and peel-off 750 grams bitter gourd/karailey. (peeled skin can also be used) Cut peeled gourds in small round pieces. Remove hard seeds if any from the pulp. Put in a bowl, sprinkle 2 tbsp salt and mix/rub well with soft hands. Rest these for 15 minutes. If you want to use peeled skin also, sprinkle 1+1/2tbsp salt, mix/rub, and let it rest for 15 minutes also. After 15 minutes, rub again for 1 minute or so, and then squeeze with hard hands/palms to release the bitter juice. Around 1/2 or 1/3cup juice will be released, this will greatly reduce the bitterness of bitter gourd. Wash with plenty of water to remove salt contents and any bitterness. Squeeze once again to remove water, and spread on any surface for half an hour to dry. Heat 1/2cup oil at high temperature, add pieces to it, and then fry at medium flame till golden brown. After this, you can cook delicious and mouthwatering bitter gourd dish(es) of your liking in a usual manner, while adding chicken, mutton, daal or aaloo, or store for another day use. Second Method: Wash and peel-off 500 grams bitter gourd/ karailey. Cut the gourd in a length slices. Remove hard seeds if any. Sprinkle 2 tbsp salt and 1 tbsp lemon juice over the gourd slices. Rest for 15 minutes and then rub with fingers for 1 minute. Hard squeeze with palms to release the bitter juice. Dip in the water and rub for few seconds, repeat again and then squeeze to remove water. Spread on a kitchen cloth or open pan to dry the slices. Heat 1/2cup oil at high flame, add gourd slices, reduce the flame to medium, and fry the till golden brown. Third Method: Wash and peel-off 500 grams bitter gourd and make a length-wise half-way single cut, and remove pulp and seeds with a peeler or spoon. Remove hard seeds from the pulp. Mix 2 tbsp salt and 1 tsp turmeric powder and coat the mixture thoroughly on the inner and outer sides of the peeled bitter gourds. Keep aside for 30 minutes and then rub with your fingers and hard squeeze with your hands to drain-out bitter juice of the vegetable. Dip in plenty of water and rub for few seconds and then squeeze to drain-out water. Repeat again and spread on a flat surface to dry. Add gourd pulp, 1 onion slices, 5 green chili, in a chopper to blend into a mixture or paste. Add 1 tsp coriander powder, 1/2tsp zeera powder, 1/4 tsp salt, 1/4tsp turmeric powder, and 1/2 tsp red chili powder, and mix. Fill the empty gourds with this mixture ( can be stuffed with qeema, aaloo mash, or daal) and sew with needle to seal the contents. Heat 1/2cup oil at high flame, add stuffed gourds one by one and then fry these at medium flame till golden brown. Adding gourds to high-temperature oil also helps reduce further the bitterness of the vegetable. #bittergourds by Diya Se Diye Food Recipes

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150 grams Green Pickles Large 1/2cup Maida 1 cup Baisin 1 Potato Medium 1 Egg 1 Cheddar cheese slice 2 cup Cooking oil Spices and herbs as per recipe detail Peri Pakora and Potato Cheesy Peri Bites For Pakora: Sift 1/2 cup maida and 1 cup baisin in a bowl and add 1/2tsp chaat masala, 1/4 tsp zeera powder, 1/2tsp red chili powder, 1/2tsp salt, 1/4tsp ajwain, pinch of zarda color, 1/4tsp baking soda, 1/4tsp aamchur powder. Mix well. Break 1 egg and beat while keep adding water after every pause, to make a smooth and consistent batter. Add 1 tbsp cooking oil in the end, beat well to make a flowing batter. Give 3-4 length-wise cuts to the pickles with a kitchen scissor/knife, keeping the upper stem/head portion intact. This will ensure more crispiness while frying. Heat cooking oil at high flame. Prepare dry mixture of 2 tbsp each of aamchur powder and chaat masala,coat pickles with this mixture first and then dip and coat with the pakora batter. Deep fry. Crispy and tasty Peri Pakora are ready to enjoy. For potato bites: Mash 1 boiled potato of medium size, cut 1 green pickle into it, add 1/2cup chopped fresh coriander and mint leaves, 1/4tsp white pepper powder, 1/4tsp zeera powder, 1/8tsp black pepper powder. Mix well. Filling for potato bites are ready. Take large size green pickles and put length-wise cut to remove the seeds and pulp. Cut cheese slice in 3 to 4 pieces and insert 1 piece in 1 pickle. Fill the pickle with potato filling and deep fry. Potato Cheesy Peri Bites are ready to munch with afternoon tea or enjoy as evening snack. by Diya Se Diye Food Recipes

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400 grams Chicken boneless 250 grams Aaloo 150 grams Onion 200 grams Tomato 1/4cup cooking oil Herbs and spices as per recipe detail Hyderabadi Chicken Meatballs Cooking Method; Heat 1/4cup cooking oil in a pan. Add sliced medium sized onion and 1/4tsp salt, fry till golden brown. Remove fried onion and keep aside. Boil 250 grams/4 aaloo with 1 tsp salt in 1 litre water. When 30 percent cooked, remove and cut each aaloo in two pieces and peel-off. Chop 3 bread slices in a chopper and pour out in a bowl. Slice 2 small ginger pieces, 1+1/2onion, 3 green chili. Put in a chopper and give a rough chop.Pour out in the bowl. Take 400 grams boneless chicken, fine chop and add to the bowl. Add 1 tbsp biryani masala, 1 tsp salt, 1 tsp crushed chili, 1/4tsp red chili powder, 1/2 tsp turmeric powder, 2 tbsp mint leaves, and mix all the ingredients well with your oil greased hands. Add 1 tbsp vegetable ghee and knead it like dough for 2 minutes, cover and keep aside for 15 minutes. Round cut 3 medium size tomato, and arrange these pieces in a frying pan greased extensively with oil/ghee. Arrange 6-7 aaloo pieces on these tomato pieces. Make 6-7 large and 3-4 small meat balls and place these in the pan on tomato pieces. Place small tomato pieces all around vacant places of the pan, sprinkle fried onion, chopped mint leaves, and place 8-10 plum seeds, pour 1 tbsp coriander whole, 1 tsp zeera whole, 1 black cardamom, 1 piece cinnamon, 3 green cardamom, 1 tsp black pepper whole, all around the pan and over balls and aaloo pieces. Place 4 green chili on the material. Cover the pan and steam cook for 40 minutes at low flame. Keep stirring/flipping the contents after every 10 minutes. After 40 minutes, add 5 tbsp yoghurt, 1/4tsp salt, and cook for another 2 minutes. Turn-off the flame. Tasty Hyderabadi Chicken Meat Balls are ready to enjoy. Meatballs Curry Recipe,kofta curry recipe, Kheema Balls Curry,Minced Meat Recipe,kofta curry,meatballs recipe,meatball curry,Kofta curry recipe, malai kofta recipe,malai kofta curry, kheema kofta curry,kheema kofta curry recipe,keema kofta curry,keema kofta curry recipe,meatballs by Diya Se Diye Food Recipes

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300 grams Black chana 1+1/2 tbsp Ghee 3/4cup Wheat flour 2 Large size tomato 1/4tsp Sodium bicarbonate/ Meetha Soda Spices and herbs as per recipe detail Chapli Kabab Cooking Method; Wash 300 grams black chana and soak in 1 litre water for 8 hours. Add 1/4 tsp sodium corbonate and wait for 15 minutes. Boil soaked chana with 1 litre water, and 1 tsp salt, in a pressure cooker for 10 minutes. Crush in a chopper to make paste. Add 1 tbsp ginger & green chili paste, 1 tsp crushed chili flakes, 1/2tsp salt,1 tbsp coriander whole, 1 tsp zeera whole, 1/4tsp black pepper whole, 1/4tsp garam masala powder, 1 tbsp anaar daana whole, 2 chopped tomato,1+1/2tbsp vegetable ghee,1 large size onion semi-crushed in chopper, 3/4cup wheat flour( not corn flour), mix well and keep aside for 15 minutes. After 15 minutes mix chopped green chili pieces. Make large size kabab, put tomato piece over it and fry in 1 tbsp oil. Chana Chapli Kabab is ready and is as tasteful as traditional Beef Chapli Kabab. Enjoy with chutney, riata or ketchup. A nutritious snack for afternoon tea. chickpea kabab, cholay ke kabab, chane ke kabab, chana kabab recipe, quick kabab recipe, How to make Chapli Kabab,How to make chana Chapli Kabab,Easy way to make chana Chapli Kabab by Diya Se Diye Food Recipes

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400 grams Rice 250 grams Peas 200 grams Aaloo 1/2cup Cooking oil 1 cup Chopped Capsicum 1 Sliced Carrot 02 Knorr Yakhni Cubes Herbs and Spices as per recipe detail Vegetable Yakhni Pulao Cooking Method Heat 1/2cup cooking oil in a pan. Add 1 tsp zeera whole,1 piece taiz-paat, 1 small piece of cinnamon, 1 black cardamom, few pieces of javatri and jiaful, 03 pieces of green cardamom, 05 pieces of clove, and roast all these for 1 minute. Add 1 tbsp crushed ginger & garlic, and fry till it changes color. Add 1 cup tomato cutting, 6 pieces green chili, and 250 grams peas, mix and steam cook for 2 minutes with cover on. As the peas gets soft, add 200 grams aaloo slices 7 pieces of round red chili, 1 fried onion pieces, 1 tbsp saunf, 1 tbsp coriander powder, 1/2 tsp zeera powder, 1/2tsp black pepper powder, mix, add 1/2cup water, cover, and steam cook for 5 minutes at low to medium flame. As you observe/check that peas and aaloo pieces have become soft and tender, add 1 sliced carrot, 2 Knorr yakhni cubes, 1 tbsp salt, and 1 cup chopped capsicum andfry for a while. Pour 3 glass water and let the content boil. On boil, add 400 grams soaked rice, mix and let it cook for another 7-8 minutes. (Do not add any extra salt as chicken cubes are salty). Tasty Vegetable Yakhni Pulao is ready. Dish out and enjoy. #rice #vegetable #cooking by Diya Se Diye Food Recipes

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500 grams Daal mash 3/4cup Cooking oil Tomato, Onion, Ginger, Garlic, Coriander leaves, & other spices and herbs as per recipe detail Daal Mash Cooking Method; Soak 500 grams daal maash in a bowl for 3 hours. Pour soaked daal in a cooking pan, add 1/2tsp turmeric powder,1 leaf taizpaat, 1 piece black cardamom,1 piece cinnamon, 20 pieces of black pepper,3 pieces clove, and 7 pieces of red chili whole. Cook till 90 percent done. Pour 3/4cup cooking oil in a frying pan and heat at lo to medium flame. Add 1 tsp zeera whole, 1 tbsp ginger,garlic and green chili paste, and fry for a while. Add 1 cup chopped onion and fry till onion gets soft and soggy. Now add 1/2 tsp turmeric powder,1 tsp crushed chili flakes, 1/2tsp red chili powder, 1 tbsp salt, and fry all the contents for another 1-2 minutes. Add 1+1/2cup chopped tomato, cover the pan and cook for 5 minutes. As you observe that tomato pieces have gone soft, add boiled daal into it. Sprinkle 1 tsp zeera powder, 1 tbsp coriander powder, and cover the pan for 5 minutes for slow steam cooking. Extra water/moisture of daal has evaporated, and daal looks dry. Add 1/4tsp garam masal powder, ginger pieces and chopped green coriander leaves. Turn-off the flame and dish out. Enjoy tasty Daal Maash with nan, roti alongwith mint chutney, riata or lemon achaar. by Diya Se Diye Food Recipes

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