Stuffed Bhindi

This is the favorite and best recipe of Learn Easy Cooking Recipes ,wants to share with you.
Stuffed Bhindi or Bharwa bhindi, an Indian local dish crammed ladies finger fry which is a gem 
among bhindi recipes.An earthy, warm and mouth watering Indian cuisine, bharwa bhindi, 
stuffed bhindi or stuffed okra. Our organic garden and kitchen garden is providing us a fine 
yield of fresh supple okra aka ladies finger in summer season. Thus, bhindi furor fry and stuffed
 foods with okra are cooking in my kitchen.. Stuffed bhindi is extremely famous in the hindi 
speaking states of India and in West region of India. Home cooks of assorted regional meals
 have they own exceptional combination of spices and ingredients that participated into the
 preparation of stuffed bhindi or okra.

Main ingredients of Stuffed Bhindi recipe:

Bhindi

• Oil : 2-3 tbsps
• Salt (according to taste)
• Onion - 4 tbsps (well chopped)
• Green chili-ginger paste (crush 2 green chilis+1" ginger)
• Red chili powder (lal mirchi powder)- 1/2 tsp
• Turmeric powder (haldi powder) - 1/4 tsp
• Coriander powder (dhaniya powder)- 1/2 tbsp
• Roasted cumin(jeera) powder - 1/4 tsp
• Lemon juice - 1 tbsp or amchur powder - 1/2 tsp
• Saunf powder - 1/2 tsp (fennel seeds)
• Garam masala -  a pinch
• Sugar - 1/2 tsp
• Besan - 2 heaped tbsps (roasted on low flame for 6-7 mins.)
• Sesame seeds (til ke beej)- 1/2 tsp, roasted and crushed
• Coriander leaves - 2 tbsps, well chopped
• Cumin seeds - 1/2 tsp
• Asafoetida (hing) - 1/4 tsp

Time Duration: 25 min to 30 min

           

           

                       

How to cook Stuffed Bhindi:                                    

 1) Mix all the elements meant for filling in a bowl and place it aside.

2) Wash it and sufficient dry the bindi. Make a cut ,according to length ,in each bhindi and fill a
 tbsp of the stuffing in the small opening. Loaded all the bhindi with the filling and set aside. If 
there is any left over stuffing, set it aside too.

3) Heat oil in a open mouthed cooking pan. Once the oil turns hot, put the cumin seeds and
 allow to splutter. Add asafoetida (hing) and frizzle for few seconds. Add the stuffed bhindi and 
spread them in the pan in a single layer.

4) Add any left over mixture stuff over it and make it on low medium flame without lid. Sprinkle
 approx 1/2 tbsp salt over the stuffed okra. Do Not put excessive salt as there is salt in the filling
 mixture as well.                 

5) After Every few minutes turn the bhindi to allow even cooking. Slow roasting of the okra can 
take at least 25-30 minutes without lid.    

6) Turn off the burner, and your stuffed bhindi is ready for serve to your family or guests.

Hope you will enjoy this mouth watering and spicy

recipe from Learn Easy Cooking Recipes.    

                       

           

                       

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Rasgulla Recipe

Spongy Rasgulla

India has a huge variety of sweets, with each region  of country has their own recipes and
 tastes in their sweets. Sweets play an vital role in the food of  Bengali and Odia community .
Even at their social events,sweets occupy an essential place. It is a old tradition to distribute
 sweets during festivities. The bakery trade has bloomed because of its convenient partnership
 with communal and theological ceremonies. Competition and growing flavors have helped to 
conceive countless new sweets, and today this industry has flourished within the nation as
 well as all over the globe. Spongy Rasgulla is one of the most famous, outstanding and 
appetizing sweet of India. Mainly this sweet dish come from the region of west bengal but 
popular in all over the country.Here is the Learn Easy Cooking Recipe for making of rasgulla 
in your kitchen.

• Main Ingredients of Rasgulla recipe: 

  • 1 liter fresh  milk(for making cheena) 

  • ½ cup of curd (2 tbsp of lemon juice) 

  •  1 liter ice cold water1 ½ or little more cups of sugar

  • 2 ¼ cups of water
  •  
  • ¼ tbsp of cardamom powder
  •  
  • ½ tbsp of rose water (optional)
  •  
  • Few saffron stands (for garnishing purpose)

• How to make rasgullas: 

• First step is to prepare cheena:

Boil the whole milk in a open container.

Pour the curd  and mix it well.If you are using lemon juice,dilute 2 tbsp of lemon juic 
with 2 tbsp of water.

Let the milk curdle,turn  off the burner and leave it for 2 or 3 mins. , put some more curd 
in it while the milk is still boiling.

Add chilled water to the curdle milk. Leave it for 3 mins.

Line a bowl shaped sieve with muslin cloth and place it over a large bowl.

Drain the curdle milk.

Wash the cheena (Indian cottage cheese) under running water to eliminate the acidic
 taste.(avoid rinsing if curd is used)

Tie up the muslin cloth and hang it for 45 mins. To drain excess water.

Cheena should not have any whey in it.

• Second step is Making of Rasgulla balls:

Add sugar and water to a wide pan or pot.

Heat it to a boil.

Mash the Indian cottage cheese completely to make it smooth dough.

Take small portions of dough and and roll it to tiny balls.

Put small content of cardamom powder and lavender water to the sugar syrup.

When sugar syrup started boil, add the balls one after other slowly.

Cover the pan with a lid.

Cook on medium flame for 10 mins.

Gently stir it after every 3 mins. to check even cooking and puffing properly.

They expand double in size and also sink when done.

Allow Rasgulla to rest and cool completely.

Now, Rasgullas are ready to serve and satisfy your craving.

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Shahi Paneer Recipe:

 

Learn easy cooking recipes posting the first post, in which we will give you the simple idea 
of cooking Shahi paneer at home.Recipe of Shahi paneer is a made up of  paneer cottage
 cheese in a dense soup prepared by cream, tomatoes and spices from the Indian 
subcontinent.

Shahi paneer is a dish of cheese which is commonly eaten with roti, naan, rice, other breads.
“Paneer” is the word for cottage cheese, and the meaning of word “shahi”  in hindi is royal
 (in reference to the Imperial Court).

Same items of cheese include paneer butter masala and kadai paneer.

Paneer Butter Masala is one of the most popular vegetarian curries in Indian traditional cuisine.
 Paneer (Indian cottage cheese cubes) is dunked in a rich and milky tomato gravy which is  
present with chapati (Indian breads) or delicious rice. The big diversity between Paneer Butter
 Masala and Shahi paneer is that more of whole spices are used in Paneer Butter Masala 
whereas Shahi paneer has a sweetened flavor in comparison  to Paneer Butter Masala.Here 
 is the explanation of Shahi paneer recipe by learn easy cooking recipes.

Main Ingredients of Shahi Paneer Recipe:

• Paneer (Indian cottage cheese cubes)
• Cream
• Spices
• Tomatoes

Time Duration: 35 min to 40 min

How to cook Shahi Paneer:

• First of all, put some oil in a pan and heat it up. Heat it just little, as we have to essence it

 with all the required spices, and too hot oil will burn those spices.

• Now in second step,just add bay leaves, cloves and black cardamom to the heated oil in

 the pan. Now furor them for 2 minutes. So that your entire spices will infuse their flavors

 into refined oil. You can use this process for other dishes also to make flavorless oil into

 tasted one.

• When your all spices are turning red or darker in color then remove them from  oil. If you 

want them to keep in oil then you can do this and let them spread their distinctive smell

 into dish.

• In next step ,you must add ginger garlic paste in oil and furor it conscientiously, do not 

 let it heat much.

• Now add your puree base that we prepared from onion ,tomato and green chilli. Stir it

 systematically and thereafter  add salt, red chilli powder, turmeric and coriander.

• Fuss everything perfectly and decreased the heat of the burner in order to avoid   our 

paste will not burn.

• After that add cashew nuts paste and a small amount of  water so that the sauce gravy

 flexibility. As learn easy cooking recipes previously explained you that cashew paste

 is major element of shahi paneer recipe  to enumerate smooth texture & great flavor to

 shahi paneer gravy.

• Now heat  that gravy for 2-3 minutes and then we will add something which can be a

negative for your dish if you put it in excess. Yes that is tomato sauce, we will put only 

1 tsp of tomato sauce in our gravy, not more than that. Many of my friends put too much of

 tomato sauce in shahi paneer and in the end you will get a sweet tomato gravy. So never add

 too much tomato ketchup into it otherwise it will ruin your whole dish.

• After that lower the flame and now will put  cream to our shahi paneer gravy. Cream 

should be add at this level only, if you add cream in early level then it will become ghee

 because of continuous heating. Hence, we always add cream in last step, in such

 manner it will give  taste, flavor and texture to gravy.

• If you are put malai on second of packed cream, then first of all  beat it and make it 

creamy.

• Learn easy cooking recipes personally wants to enumerate malai in shahi paneer as 

it adds traditional essence to shahi paneer.

• Adding of  coriander leaves, this will give a fresh flavor to your dish.

Now this is the  time to add paneer cubes to gravy and heat it for few more minutes till it

 get well cooked. Heat  it on medium flame.

• Do not overcook paneer otherwise it will turn hard and elastic. Have a look on paneer if it

 ingest salt and aroma of gravy at that time off the flame and your shahi paneer is 

accessible to be present.

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Introduction to Learn Easy Cooking Recipes

Food is one of the major necessity of survival on earth,it keep us alive and 
also gives us enjoyment at the same time. Food can be defined as any substance 
that can be metabolized by an animal to give energy and build tissue. In ancient time,
 when people feel hungry, they eat. After all, as human history keep growing and expanding,
 we have a prominent standard on choosing food that we like to eat nowadays.We are here
 to give you the simplest ideas of cooking by Learn Easy Cooking Recipes.

       

                                                                                                                                                                                                         

Purpose of Learn Easy Cooking Recipes

Easy cooking recipes providing you a huge number of recipes from streets of India to the
 best international food items. We are here to give you the simplest cooking techniques to 
make food easily at your own place and satisfy you cravings.This site belongs to the food
 and cooking lovers who want to explore more and more about  various food processes.
The site bring you the easy step by step recipe with helpful photographs. The only purpose
 of Learn Easy cooking recipes website is to support you with the idea of effortless process 
of cooking.

Indian Food

Indian food is contrast from remaining world just not in flavor but also in style of cooking. It 
reflects a perfect blend of various cultures and ages. Same as Indian culture,  India food has 
also been impacted by various communities, which have shared their chunk in its total 
comprehensive evolution and the present form.

India is well known for its spices. All over the India, be it North India or South India, spices are
 used normally in food. Everyone must remember that each and every spice of India carry both
 nutritional as well as medicinal properties.

• North Indian Food :

Food in the north India, to commence with, Kashmiri cuisines reflect strong Central Asian 
influences. In Kashmir, mostly all the dishes are prepared around the main course of rice 
found in great quantity, in the gorgeous valley. Another delicious item cooked here is the 
'Saag' that is prepared with a green leafy vegetable called the 'Hak'.

• West Indian Food :

The desert cooking is famous for its special taste and varieties of food in west part of India.
 Rajasthan and Gujarat are the regions that represent the desert flavor of Indian food. High
 range of dals and achars is utilize so that easily substitutes the relative lack of fresh
 vegetables in western India.

In the states like Maharashtra, the food is normally a mix of both north as well as south 
cooking methods. Population of Maharashtra use both the rice and the wheat . Along the 
coastline of Mumbai a wide variety of fishes is available. Some of the tasty cooking style
 include dishes like the Bombay Prawn and Pomfret.

In Goa, that is further down towards south, one can notice Portuguese effect in the 
preparations as well as in the dishes. Some of the major dishes of this area are the sweet
 and sour Vindaloo, duck baffad, sorpotel and egg molie and many more.

• East Indian Food:
  

In the eastern India, the Bengali and Assamese styles of cooking are appreciable. The
 essential food of Bengalis is the luscious combination of rice and fish. Generally the Bengalis
 like to eat different varieties of fishes. A special way of preparing the delicacy known as 'Hilsa'
 is by covering it in the pumpkin leaf and then cooking it. Another unusual ingredient that is 
usually used in the Bengali cooking is the 'Bamboo Shoot'. Different kinds of sweets made
 in this region, by use of milk include the 'Rosogollas', 'Sandesh', 'Cham-cham' and many
 more.

• South Indian Food:

In the southern India, the states make immense use of spices, fishes and coconuts, as most of 
them have coastal kitchens. In the foods of Tamil Nadu usage of tamarind is oftenly made in
 order to impart sourness to the dishes. It easily differentiate the Tamil Food from other cuisines.

The  cooking style of Andhra Pradesh is supposed to make enormous use of chilies, it enhance
 the flavor of the dishes.

In Kerala, some of the delectable dishes are the Malabar fried prawns, Idlis, Dosas, fish molie,
 rice puttu etc. Another famous item of this area is the sweetened coconut milk. One more dish 
is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.

Learn Easy cooking recipes help you out to cook all these cooking by best and easy ways.

                 

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