Filmynews (2025)

18/07/2025

Green Peas Masala Puri

Ingredients

2 people

2 cups wheat flour

1 cup peas

2 tsp oil

1 green chilli

1 small piece of ginger

1 tsp salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1 tsp coriander powder

2 cups water / as required

4-5 tbsp oil (for frying)

Cooking instructions

35 minutes

1. First of all, peel the green peas and take out the grains. Then soak them in water and strain.

2. Now chop the green chilli and ginger and put them in the grinder. Then add green peas and grind them coarsely.

3. Take flour in a plate and add coarsely ground peas to it. Also add salt, red chilli powder, turmeric powder, coriander powder and two teaspoons of oil and mix well with hands.

4. Now knead the dough with the help of water. Then leave the dough to set for 10 minutes.

5. Make dough balls and roll them. Heat oil in a pan and fry the puris one by one.

6. Make all the puris in the same way.

7. Serve these green pea masala puris with any vegetable, pickle or chutney.

18/07/2025

Green Pea Soup

Ingredients

2-3 servings

3/4 cup fresh green peas

1 cup thick almond milk (homemade)

2 potatoes (medium size)

1 onion

5-6 cloves garlic

1/2 tsp black pepper powder

Salt to taste

2 tbsp olive oil

4 cups water

To make almond milk

20-25 almonds

1/2 cup water

Cooking instructions

30 minutes

1. First of all heat olive oil in a pan. Then add chopped garlic and onion and fry on low flame till light brown. Now add chopped potatoes and fry for 2 minutes.

2. Then add peas and add 4 cups of water and cook on low flame for 10-15 minutes, till the potatoes are cooked well. Once the potatoes are cooked, turn off the gas and let the mixture cool down.

3. To make almond milk, soak the almonds overnight or 7-8 hours in advance. Then remove its peel, add almonds and 1 cup water in the blender and blend. Almond milk is ready. Keep some almond milk aside. When it cools down, grind potatoes and peas in a blender with almond milk.

4. Grind the mixture finely and sieve it. Now put it in a vessel and cook on low flame for 5-7 minutes. Then add black pepper powder and salt according to taste. To thicken the soup, add the remaining almond milk and cook for 2 minutes.

5. Now your pea soup is ready. Take it out in a bowl and garnish it with almond milk and black pepper and serve.

18/07/2025

Peas Pulao

Ingredients

2 bowls of rice

1 bowl of peas

100 grams of paneer

1/2 teaspoon cumin seeds

2 pinches of asafoetida

4 cloves

4 black pepper

12 bay leaves

Ghee as required

Cooking instructions

1. To make peas pulao, first wash the rice and soak it for half an hour. Meanwhile, peel the peas and keep them aside and cut the paneer into small pieces.

2. Put oil in a cooker and add cloves, cumin seeds, asafoetida and bay leaves and let it crackle. Then add peas and paneer and mix well and fry for 2-3 minutes.

3. After this, add rice to it and mix the rice well with peas-paneer and fry for 2 minutes. Then add salt and add water. Now close the cooker and let it cook till one whistle. After one whistle, turn off the gas. Now your peas pulao is ready.

4. Serve it hot with raita, chole or paneer sabzi.

18/07/2025

Green Peas and Paneer Bhurji

Ingredients

3-4 servings

150 grams peeled fresh peas

100 grams paneer

1 teaspoon chopped ginger and green chillies

1 teaspoon cumin seeds

1 teaspoon black pepper

1/2 teaspoon Chat Masala

Salt to taste

1 teaspoon butter

Cooking instructions

15-20 minutes

1. First of all, heat butter in a pan and add cumin seeds and fry it. When the cumin seeds start crackling, add ginger and green chillies and fry.

2. Now add peas and salt and cook for 2 minutes by covering it. Then mash the paneer and add it and add black pepper and mix well.

3. Finally add green coriander and Chat Masala and mix. Now your tasty Matar Paneer Bhurji is ready.

18/07/2025

Chana Dal Pulao

Ingredients

3 servings

2 cups pulao rice

3/4 cup chana dal

1 teaspoon turmeric

1 teaspoon cumin

Salt, red chilli powder as per taste

1 large onion

1 large tomato

5-7 beans

1 capsicum

1 bay leaf

2 cloves

1/4 teaspoon garam masala

1/4 teaspoon asafoetida

2 dried red chilli

4 teaspoons ghee

Cooking instructions

25 minutes

1. First of all, wash and soak chana dal and rice. Now chop all the vegetables and keep them aside.

2. Heat 4 teaspoons ghee in a cooker. Then add asafoetida, cumin seeds, cloves, bay leaves and dried red chilli powder and fry it well. Now add onion and fry it well.

3. Now add all the other vegetables and add turmeric, red chilli powder and fry it well. Then add soaked dal and rice.

4. Now add water to it, enough so that the lentils and rice get soaked well and the water level is 1/2 inch above. Then add salt and garam masala and mix. Now cook in the cooker until 2 whistles.

5. When the pressure is released, add desi ghee to it and serve with curd and pickle.

18/07/2025

Chana da Pyaza

Ingredients

2 people

1 bowl boiled chickpeas

3 onions

1 tomato

2 green chillies

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp chili powder

1 tsp salt

3 tsp oil

1/2 tsp garam masala

Cooking instructions

20 minutes

1. First of all, place a pan on the gas and pour oil in it. When the oil is hot, add cumin seeds and let it crackle. Then add green chillies and onions and fry well.

2. After frying the onions for 1 minute, add boiled chickpeas. Then add tomatoes and all the spices and mix well.

3. Mix everything well and then cover and let it cook for 3-4 minutes, so that the spices mix well.

4. Now your Chana da Pyaza is ready. Serve it hot and eat it with roti, paratha or puri. It tastes very delicious.

18/07/2025

Jain Green Chickpea Curry

Ingredients

3 servings

200 gms green chickpeas

1 cup curd

2 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

2 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

Salt to taste

Coriander leaves garnish

2 green chillies

Pinch asafoetida

Cooking instructions

20 minutes

1. Firstly, wash the green chickpeas well with water and put them in a mixer jar and crush them along with the green chillies.

2. Now, put oil in a pan and keep it on heat. When the oil is hot, add mustard seeds, cumin seeds and asafoetida and let them crackle. Then, add crushed green chickpeas. Now, add red chilli powder, turmeric powder, coriander powder and salt and mix well.

3. Now, add water as required and cover it and let it cook for 10 to 15 minutes.

4. Then add curd and mix well and let it cook for 1-2 minutes. Now turn off the gas.

5. Now your Jain green gram curry is ready. Garnish it with green coriander and serve hot.

18/07/2025

Moong and Chickpea Sprouted High Protein Breakfast

Ingredients

Serves 2

100 gms sprouted chickpeas

50 gms sprouted moong

1 onion finely chopped

1 cucumber finely chopped

1 carrot finely chopped

1 green chilli finely chopped

1/2 tsp chaat masala or as per taste

1/2 tsp roasted cumin powder or as per taste

1/2 tsp black salt

Juice of 1 lemon

2-3 tsp finely chopped coriander leaves

Cooking Instructions

15 minutes

1. First of all wash the chickpeas and moong and soak them in water for some time. When they swell, strain them and keep them aside for sprouting.

2. Now add all the spices, chopped green chillies, lemon juice and finely chopped coriander leaves to these sprouted chickpeas and moong and mix well. Then serve it.

16/07/2025

Desi Black Chickpeas Curry

Ingredients

Serves 3

200 gm Black Chickpeas

4 whole tomatoes

3 whole onions

2 tsp ginger, chilli and garlic paste

1 hot green chilli

2 whole bay leaves

3 tbsp oil

1 tsp cumin seeds

2 tsp red chilli powder

2 tsp coriander cumin powder

1 tsp turmeric powder

2 tsp salt

1 tsp garam masala

1 tsp asafoetida

1 tsp chaat masala

1 tsp kasuri methi

1 tsp dry mango powder

1 tsp paneer

1 glass water

Cooking Instructions

20 minutes

1. Wash the black chickpeas thoroughly and soak them in water for about 6 hours. Drain the water and add another water and salt and boil for 5 whistles.

2. To make the gravy, heat oil in a pan. Add bay leaves and cumin seeds and let them crackle. Then add onion and fry well, until the onion turns brown. During this, add green chillies and fry it so that the taste increases.

3. Grind ginger, garlic and chilli and make a paste and put it in the pan and fry it well. Now add a little asafoetida to it.

4. When the onion is fried well, then add tomato puree to it. Now add some water, salt and all the spices and mix well. Let the spices fry well, when the oil starts separating from the spices, then add boiled chickpeas and fry it with the spices.

5. When all the spices are mixed well in the chickpeas, add lukewarm water to it and cover and leave it to boil.

6. To make the gravy a little thick, mash some boiled chickpeas and add it to it. This will correct the consistency of the gravy and the vegetable will become thick.

7. Finally add chaat masala, dry mango powder and kasuri methi and mix well. Add green coriander and cover and let it cook for two minutes. Then add lemon juice and serve hot black gram curry with roti, paratha or rice.

16/07/2025

Kabuli Chana Sticks

Ingredients

1 big cup boiled chickpeas

2 boiled potatoes

1/2 cup onions (finely chopped)

1/3 cup tomatoes (finely chopped)

1/4 cup carrots (finely chopped)

1/3 cup capsicum (finely chopped)

1/3 cup coriander leaves (finely chopped)

1/2 inch ginger (finely chopped)

2-3 green chillies (finely chopped)

3 slices bread

1/2 tbsp chaat masala

1/2 tbsp dry mango powder

1 tsp degi red chilli powder

1/2 tsp cumin powder

1/2 tsp Kitchen King Masala

Juice of 1/2 lemon (optional)

Salt to taste

Cooking oil as needed

Cooking instructions

1. Firstly, wash the chickpeas thoroughly with water and soak them for 5-6 hours. When the chickpeas swell, put them in the cooker and add salt according to taste, so that the chickpeas do not remain tasteless from inside.

2. Put the cooker on the gas and cook for 3 whistles on medium flame. When the chickpeas boil, put them on a sieve and drain their water.

3. Finely chop all the vegetables. Grate the boiled potatoes.

4. Now mash the boiled chickpeas. Break the bread into small pieces in a big bowl.

5. Put finely chopped tomatoes, onions and capsicum on the bread. Due to this, whatever natural water is present in the vegetables will be absorbed by the bread pieces, due to which the mixture will not remain wet.

6. Similarly, put finely chopped green chillies, ginger, mashed chickpeas in the bowl.

7. Add finely chopped carrots, green coriander and grated potatoes and lemon juice.

8. Now add all the spices and salt mentioned in the ingredients. (Here keep in mind that salt was already added to the chickpeas). Now collect the mixture in a plate and cut it in the shape of sticks.

9. Heat cooking oil in a frying pan and add chickpea sticks in it and fry them till they turn golden on both sides.

10. When the sticks turn golden, take them out.

11. Delicious chickpea sticks are ready.

12. You can serve these sticks with your favorite chutney or sauce.

16/07/2025

Tawa Naan for Picnic

Ingredients (for 8-9 Naans)

3 cups flour

1 1/2 cup refined flour

1/2 cup curd

1 tsp sugar

1/2 tsp baking soda

3 tbsp oil

Salt as per taste

Nigella seeds as per need
Coriander leaves as per need
Butter as per need for applying on Naan

Cooking instructions

1. First of all, take out flour and refined flour in a plate. Then make a space in the middle and add one tablespoon oil, sugar, salt and curd in it. Prepare lukewarm water and make a soft dough with the same water. About one cup of water will be required to make the dough. Add two tablespoons of oil in one or two turns and mix well.

2. Now cover the dough and keep it for three to four hours (depending on the weather). Keep in mind that the dough should be kept in a place where the kitchen fan's air does not blow. After the time is over, a net type of dough will appear in it, which means that the dough has been fermented.

3. Now take out the nigella seeds in a plate and wash the coriander leaves and break them into small pieces. Heat the tawa (not non-stick) on the gas. Mix the dough once. Now take an orange sized dough ball and lift it up a little thickly just like you lift it up for stuffing, close it and press it. This makes a good sponge in the naan. Now apply dry flour and roll it into a thick oval shape. Then apply nigella seeds and coriander leaves in it and roll it by pressing it lightly. Then turn it upside down and apply water with a brush.

4. Place your hand on a height above the tawa and check if you feel a little heat in your hand, then lift the rolled naan with one hand and with the other hand tilt the tawa and gently stick it in it. I made a bundle of kitchen cloth in which I kept the rolled naan and then stuck it in the tawa and kept pressing it for a while. By tilting the pan and pressing the naan, big air bubbles are not formed and the back of the naan looks good.

5. When small bubbles start appearing and the wetness on top is gone, turn the pan upside down and cook it till red spots appear. Then turn the pan upright and remove the naan from the pan with a spatula.

6. Now apply butter on the naan. Slightly crispy and soft naan is ready. While the first naan is being prepared, roll out and prepare the second naan. Stick the second naan on the pan as before.

7. Stick the second naan on the pan as before and bake it. By baking the pan upside down, sometimes slight cut marks may appear from the frame of the stove, as happened in my first naan. So bake carefully or if the pan is light, then bake it by turning it. Make all the naans in this way and apply butter on them.

8. To eat with Naan, prepare a vegetable of your choice like paneer, chole, rajma or any non-veg. I have prepared chole. The broken Naan in the picture below was leftover Naan which I had left in a steel vessel overnight covered with a plate. It was soft even in the morning.

9. Although Naan is served hot, but you can pack it in butter paper and take it in a casserole.

10. Note - If you have to take Naan out, apply a little butter on it and take butter with you so that you can apply butter on Naan as per taste while serving. You can also make it with whole flour, but there will be a slight difference in taste and color.

16/07/2025

Amritsari Dal and Chur Chur Naan

Ingredients

1 cup peeled urad dal

1/2 bowl yellow moong dal

2 tsp chana dal

1/2 tsp turmeric powder

1 tsp ghee

2 dried red chillies

2 bay leaves

2 tsp kasuri methi

1 tsp salt

For making naan

4 tsp curd

1/2 tsp baking powder

1 tsp powdered sugar

2 bowls maida flour

2 tsp oil

Water as required

2 tsp ghee

2 tsp oil

1/2 tsp cumin seeds

1 tsp kasuri methi

2 tsp ginger, chilli and garlic paste

1 big bowl grated tomatoes

1 tsp red chilli powder

2 tsp coriander powder

1/2 tsp roasted cumin seeds powder

1 tsp chole masala

1/2 tsp chaat masala

1/2 tsp black pepper powder

2 tsp green Coriander

Masala for making Naan

2 tsp dry mango powder

1 tsp chole masala

1/2 tsp chat masala

1 tsp coriander leaves

1 tsp kasuri methi

1 tsp black salt

1 tsp chopped green chilli

1 tsp cream

2 tsp curd

Cooking instructions

1. To make Naan, first of all, put curd in a bowl and add baking soda, baking powder and powdered sugar to it and mix well. Then add it to the flour and add oil and mix well. Knead the dough by adding water little by little and keep the dough loose. Then cover it and leave it for 1 hour.

2. To make the masala to be added to the Naan, put dry mango powder, chole masala, kasuri methi, roasted cumin powder, black pepper powder, chat masala and green coriander in a bowl and mix well.

3. To make Amritsari Dal, soak peeled urad dal, chana dal and moong dal for 5 hours. Then wash them well and add turmeric powder, salt, kasuri methi, dried red chilli and bay leaf and cook for 4 whistles.

4. Put ghee and oil in a pan and add cumin seeds. Then add onion and fry. Add ginger, chilli and garlic paste and fry. Now add kasuri methi and then grated tomatoes and cook till it becomes soft.

5. Now add whole coriander powder, turmeric powder, red chilli powder, chaat masala, roasted cumin powder, black pepper and masala and mix well. Add some water and let the dal boil for 20 minutes.

6. Now add cream and curd and mix well.

7. To make Naan, spice the dough well with oiled hands. Then take a dough ball and roll it long. After rolling, apply oil on it and then sprinkle flour. Now fold the dough and roll it again and then add masala to it and make a ball.

8. Heat an iron pan. Now apply water on the Naan and place it on the hot pan. Keep the flame low and remove the pan and cook the Naan on the gas.

9. After the Naan is cooked properly, remove it from the pan, apply ghee and crumble it.

10. Amritsari Daal and Chur-Chur Naan is ready, which is very tasty and wonderful. Serve it hot and enjoy it.

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