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Paneer TikkaIngredients600 grams paneer1/2 cup thick curd1 tsp Kashmiri red chilli powder1 tsp coriander powder1/2 tsp c...
27/05/2025

Paneer Tikka

Ingredients
600 grams paneer
1/2 cup thick curd
1 tsp Kashmiri red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
1 tsp salt
1/4 tsp black salt
1 tsp chaat masala powder
1 tsp kasuri methi
1 tsp celery
3 tbsp oil
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
2 tbsp gram flour (roasted)
1 each of capsicum (red, green, yellow)
3 large onions
1 tsp ghee
1 small piece of coal

Method of preparation

1. First of all take thick curd in a vessel, then add all the dry spices to it and mix well.

2. Cut the paneer into large square pieces, also cut the onion and capsicum pieces into squares.

3. Heat oil in a pan, add celery to it and fry it. Then cool it and add it to the curd mixture, also add gram flour and mix well.

4. Now add ginger garlic paste to the curd mixture, then add pieces of paneer, onion and capsicum and mix gently. Leave it to marinate for 1 to 2 hours.

5. Heat the coal well, then place a bowl over the paneer bowl and put coal in it and add some ghee. Quickly cover the bowl.

6. Leave it like this for 10 minutes, then remove the coal. Put the pieces of paneer, onion and capsicum on the skewers in the order you like.

7. Roast these skewers on the gas well by rotating them from all sides, until the paneer becomes crispy.

8. Immediately remove the prepared paneer tikka from the skewers and serve with coriander chutney and lachcha onion.

Champakali GathiaIngredients500 grams finely ground gram flour1 cup oil1 cup water1/2 teaspoon soda1 teaspoon salt2 teas...
27/05/2025

Champakali Gathia

Ingredients
500 grams finely ground gram flour
1 cup oil
1 cup water
1/2 teaspoon soda
1 teaspoon salt
2 teaspoons celery
1 teaspoon black pepper powder
1 teaspoon asafoetida
Oil for frying as required

Method of preparation

1. First of all, sieve the gram flour. Then add celery and black pepper powder to it. Put 1 cup water and 1 cup oil in a pan, mix salt and soda in it and beat it well. When the mixture becomes light yellow, make a dough of gram flour with the same water. If required, keep adding some water and keep softening the dough. Keep kneading it until the color of gram flour becomes light yellow.

2. Now put oil in a pan to heat. To make Gathia, apply some oil in a jar or machine, take little flour and make Gathia in hot oil.

3. When the Gatthiya are fried well, sprinkle asafoetida powder over them and serve hot with fried green chillies or green chutney.

Stuffed Gunda (Lasoda) and Sour Mango PickleIngredients500 grams gunda (lasoda)200 grams raw mango1.5 cups peanut oil1/2...
27/05/2025

Stuffed Gunda (Lasoda) and Sour Mango Pickle

Ingredients
500 grams gunda (lasoda)
200 grams raw mango
1.5 cups peanut oil
1/2 cup Kashmiri red chillies
4 tablespoons salt
1/2 tablespoon mustard lentils
1/4 tablespoon fenugreek lentils
2 tablespoons fennel
1/2 tablespoon asafoetida
3 tablespoons oil

Method of preparation

1. First of all, cut some pieces of raw mango and grate them. Keep both in separate vessels and add salt and turmeric to it and leave it for four hours.

2. Lightly dry roast mustard lentils and fenugreek lentils. After this, lightly fry the salt so that the moisture comes out of it. To make pickle masala, spread mustard lentils in a plate, then prepare the mixture by adding fenugreek lentils, fennel and asafoetida in the middle.

3. Take peanut oil and heat it well. When the oil starts smoking, add the asafoetida mixture to it and prepare the tadka.

4. After the tadka is ready, leave it to cool completely. On the other hand, squeeze out the water from the mango pieces and the lachcha we had prepared. Then spread these pieces on a cotton cloth and leave it for half an hour. Filter the water from the mango pieces as well and leave it to dry. After the masala cools down completely, add salt and red chili powder to it and mix it well.

5. Now take out some masala from this mixture and mix it in the mango lachcha. Then, remove the seeds from the gunda (lasoda), press the mango lachcha that we had prepared inside the lasoda and fill it. In this way, fill all the lasoda with the masala.

6. Now first put some masala in the glass jar, then add mango pieces and make a layer of lasoda on top of it. Then, keep making layers of mango and lasoda. Fill the jar well with this process. Pour the remaining cold oil into the pickle. Keep shaking the jar occasionally for two-three days. When the masala is mixed well, your pickle will be ready. You can eat this pickle with any food.

Moccona Espresso Cold Coffee RecipeIngredients (for 1 person)1 cup milk2 teaspoons coffee powder2 teaspoons sugar3 teasp...
27/05/2025

Moccona Espresso Cold Coffee Recipe

Ingredients (for 1 person)

1 cup milk

2 teaspoons coffee powder

2 teaspoons sugar

3 teaspoons water

Ice cubes as desired

Method of preparation (time about 10 minutes)

1. First of all, prepare all the ingredients in one place.

2. Now take a serving glass and add two teaspoons of coffee powder, two teaspoons of sugar and three teaspoons of water in it.

3. Mix this mixture well with the help of a froth stick or spoon until it foams. This frothy base will give a creamy texture to your cold coffee.

4. When the foam is ready, add ice cubes as per your choice. After this, pour cold milk on top and mix it gently.

5. If you want, you can sprinkle some coffee powder or chocolate powder on top.

6. Cold Moccona Espresso Cold Coffee is ready. Serve it immediately and enjoy.

This easy and quick recipe is a perfect summer drink that gives you the cafe-like taste at home.

Instant Vermicelli Uttapam RecipeIngredients (serves 3)1 bowl boiled vermicelli1/3 cup semolina (rava)1/3 cup curd2 tsp ...
27/05/2025

Instant Vermicelli Uttapam Recipe

Ingredients (serves 3)

1 bowl boiled vermicelli

1/3 cup semolina (rava)

1/3 cup curd

2 tsp capsicum finely chopped

2 tsp tomatoes finely chopped

1 green chilli finely chopped

Finely chopped coriander leaves as required

1 tsp chilli flakes

1/2 tsp turmeric powder

Salt as per taste

Ghee or oil as required

1/3 tsp Eno fruit salt (optional)

Method of preparation (time approx 15 minutes)

1. Take semolina in a vessel and add curd and salt as per taste. Add some water as per requirement and prepare a smooth batter. Cover this batter and keep it for 15 minutes so that the semolina swells.

2. After the stipulated time, add finely chopped capsicum, tomato, green chilli and coriander leaves to the batter. Now add boiled and lightly roasted vermicelli to this mixture.

3. After this, add chilli flakes, turmeric powder and some more salt. If you want, you can also add Eno fruit salt at this time so that the uttapams become a little fluffy and soft.

4. Now heat a non-stick pan and grease it with some ghee or oil. Put small uttapams on the pan from the prepared batter and spread them lightly with a spoon. Pour some oil on the edges and cover and cook on medium flame for two to two and a half minutes.

5. When the uttapams are well cooked on one side, turn them over and cook on the other side as well.

6. Hot instant veg vermicelli uttapams are ready.

Serve them with chutney, tomato sauce or curd and enjoy a delicious breakfast. This recipe is prepared quickly and is tasty and healthy for both children and adults.

Veggie Paneer Maggi RecipeIngredients (for 4 people)4 packets of Maggi and the spices given in it4 glasses of water1 tea...
27/05/2025

Veggie Paneer Maggi Recipe

Ingredients (for 4 people)

4 packets of Maggi and the spices given in it

4 glasses of water

1 teaspoon salt

1 teaspoon oil

4 tablespoons oil

Half cup onion finely chopped

Half cup carrot finely chopped

Half cup capsicum finely chopped

1 cup tomatoes finely chopped

4 green chillies finely chopped

1 tablespoon ginger garlic paste

1 teaspoon salt

1 teaspoon Kashmiri red chilli powder

1 tablespoon red chilli garlic paste

2 tablespoons tomato ketchup

200 grams paneer, chopped into small pieces

2 cups hot water

1/4 cup coriander leaves finely chopped

Method of preparation (about 30 minutes)

1. First of all, heat four glasses of water in a large pan. Add one teaspoon salt and one teaspoon oil in it. When the water becomes hot, add Maggi in it and boil only fifty percent i.e. half. Then strain the Maggi and keep it aside.

2. Now prepare all the vegetables and spices so that the work becomes easy later.

3. Now heat oil in a pan. First of all add onion and carrot in it and fry the onion till it becomes a little soft. After this add ginger garlic paste and finely chopped green chilies and fry a little.

4. Now add red chili powder and salt in it. Then add chopped tomatoes and capsicum. When the tomatoes melt a little, add red chili garlic paste and tomato ketchup to it. Now add Maggi masala and green coriander and mix well.

5. When the tomatoes melt completely, add two cups of hot water to it and add paneer pieces to it. Now add half boiled Maggi to it and mix it gently with tongs so that the Maggi does not break.

6. When the water starts drying and the spices mix well in the Maggi, turn off the gas.

Hot veggie paneer Maggi is ready. Take it out in a plate and serve immediately. Both children and adults like it very much.

राजस्थान में घूमने के लिए कई बेहतरीन जगहें
26/05/2025

राजस्थान में घूमने के लिए कई बेहतरीन जगहें

Lemon RiceIngredients4 servings1 bowl cooked rice1/2 tsp mustard1/2 tsp cumin1/2 tsp chana dal1/2 tsp urad dal2 tsp pean...
25/05/2025

Lemon Rice
Ingredients

4 servings
1 bowl cooked rice
1/2 tsp mustard
1/2 tsp cumin
1/2 tsp chana dal
1/2 tsp urad dal
2 tsp peanuts
1 lemon juice
1/4 tsp turmeric
4 green chillies
10 curry leaves
3 tsp oil
Salt to taste

Cooking instructions

1. First of all heat oil in a pan. Fry chana dal and urad dal in it and take it out. Now add mustard, cumin and peanuts in the same oil and then add green chillies and curry leaves and sauté.

2. Now add cooked rice in it, add salt and turmeric to taste. Then add lemon juice and mix well. Now mix fried urad dal and chana dal in it.

3. Put the prepared lemon rice in a dish, garnish with fried peanuts, put lemon slices on top and serve hot.

Marwari Mangodi KadhiIngredients1 bowl of Moong Dal Mangori1/2 bowl of gram flour1/4 kg flour curd1 tsp turmeric powder1...
25/05/2025

Marwari Mangodi Kadhi

Ingredients

1 bowl of Moong Dal Mangori

1/2 bowl of gram flour

1/4 kg flour curd

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp mustard seeds + fenugreek seeds

2 tsp ghee

4-5 curry leaves

Salt to taste

1 tsp garam masala powder

Cooking instructions

1. First roast the Moong Dal Mangori. Then beat the curd and add gram flour to it and prepare the batter for the Kadhi.

2. Now heat ghee in a pan. Add asafoetida, mustard seeds, fenugreek seeds and red chilli powder to it. Then add chopped fenugreek leaves, Mangori and green chilli and ginger paste and fry. After this add hot water and cook. Then add the Kadhi batter and cook while stirring continuously.

3. Now add turmeric powder and cook the Kadhi well. Add salt to taste and mix. Then add garam masala and take it out in a bowl. Finally, add ghee and red chilli seasoning and serve.

Oats PohaIngredients1 big bowl rolled oats1/2 cup green peas1/4 cup peanuts1 onion1 small tomato1-2 green chillies7-8 cu...
25/05/2025

Oats Poha

Ingredients

1 big bowl rolled oats

1/2 cup green peas

1/4 cup peanuts

1 onion

1 small tomato

1-2 green chillies

7-8 curry leaves

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/3 teaspoon turmeric powder

1 teaspoon sugar

1/2 lemon juice

Cooking oil or ghee as required

Salt as per taste

Pomegranate seeds as required

Green coriander leaves as required

Chaat masala as required

Cooking instructions

1. To make oats poha, first soak the rolled oats in water for 10 minutes so that it becomes soft. Then filter it and keep it on a sieve.

2. Do all the other preparations to make poha. Cut tomatoes, onions, green chillies and coriander. Now heat cooking oil or ghee in a pan, then add peanuts and fry on low flame. When the peanuts are roasted, take them out in a plate.

3. Now add the remaining oil in the same pan and add mustard seeds and let it crackle, then add cumin seeds. After this add green chillies and curry leaves and saute. Now add onion and cook till it becomes soft.

4. When the onion becomes slightly soft, add tomatoes.

5. Now add fresh peas and salt as per taste and cook for 7-8 minutes. Then open the lid and add turmeric and cook for 1-2 minutes more.

6. Now add soaked and soft oats and mix well. Then cover it and cook for 5 to 7 minutes, so that the oats become soft. If you want, you can also add a little water.

7. Now add sugar and lemon juice to it. Lemon juice and sugar balance its taste. Now serve the oats poha by adding roasted peanuts, green coriander leaves, chaat masala and pomegranate seeds.

8. Oats poha full of taste and health is ready.

Kalakand LassiIngredientsFor 3 people2 cups curd1 glass milk2 pieces Kalakand3 tsp sugar1 tsp chopped mixed dry fruitsCo...
25/05/2025

Kalakand Lassi

Ingredients

For 3 people

2 cups curd

1 glass milk

2 pieces Kalakand

3 tsp sugar

1 tsp chopped mixed dry fruits

Cooking instructions

1. Put all the ingredients in the mixer jar and add the broken Kalakand pieces. Blend them well.

2. Now pour it in a glass and garnish with some ice and chopped mixed dry fruits and serve.

Oats Aloo TikkiIngredients4 servings1 packet masala oats1 cup semolina2 tsp rice flour2 boiled potatoes1 tsp garlic gree...
25/05/2025

Oats Aloo Tikki

Ingredients

4 servings

1 packet masala oats

1 cup semolina

2 tsp rice flour

2 boiled potatoes

1 tsp garlic green chilli paste

1 tsp chilli flakes

1/4 tsp turmeric

Salt to taste

Oil to fry the tikki

Cooking instructions

1. First of all, take semolina and oats in a bowl and prepare the mixture by adding spices and some water. Keep this mixture covered for 10 minutes.

2. Now add boiled potatoes and rice flour to it and mix well to prepare the mixture.

3. Now heat oil in a pan and take a little portions from the mixture and give it the shape of a tikki and fry it in oil. Fry the tikki on both sides till it becomes golden and crispy.

4. Serve Oats Aloo Tikki hot with ketchup or with tea. You can also give it to children in tiffin.

5. Note: You can also deep fry or shallow fry it.

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