How to make Ajwaini Jeera Aloo Recipe - This dish is very simple, yet irresistible, yummy and filing recipe of potatoes which are seasoned with cumin and carom seeds and cooked in flavorful Indian spices(masale).This is such a comfort food, a jhatpat and chatpate recipe of potatoes. Simple, quick and easy vegetable recipe to prepare. 

If you have not enough time to prepare any veggie or not in mood to prepare something heavy then this delicious ajwaini aloo is your quick lunch or dinner. This is also called Cumin-Carom Flavored Potatoes.

For making of ajwaini aloo no need to boil potatoes, this is just made with raw potato which is saute them with spices.

There are many variations of making this recipe, this is one of the simplest and easy recipe. 


It goes very well with roti, paratha and plain curd will go very well as an accompaniment. It is a simple and real treat for all potato lovers. 

A versatile dish "Cumin-Carom Flavored Potatoes" can be eaten by itself as a snack or served with hot puri's and delightful pickle.

We usually prepare this jeera aloo recipe and served as a side dish with dal fry. 

Moong-Masoor Dal Fry

 It's very easy recipe and cooked in almost every kitchen. It is a simple and real treat for all potato lovers.  

If you are looking for more aloo recipes then do check 
aloo rasedar
aloo matar paneer
punjabi dum aloo
aloo gobi matar
aloo ka bharta

Let's start this easy-peasy recipe of aloo with step by step process with photos

Total time : 30 minutes
Cooking Time : 20 minutes
Preparation Time : 10 minutes
Cuisine : North-Indian, Punjabi

Ingredients :

4 medium sized potatoes, cut in lengthwise sticks
Cumin seeds/ Jeera - 1/2 tablespoon
Carom Seeds/ Ajwain - 1/2 tablespoon
Coriander powder - 1/2 teaspoon
Red chilly powder - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Salt to taste
Fresh Chopped Coriander Leaves
Vegetable oil- 2 tbsp

Preparation Method :

1. Heat oil in a wok/kadai, add cumin seeds and carom seeds in a low flame...let them splutter

2. Now add all spices, except salt and cook for few seconds in a very low flame otherwise masale will burnt

3. Now add potato sticks, give a stir add salt and let it cook for 15-20 minutes with closed lid.

4. Open the lid...check seasoning. Once it is done, lastly add garam masala powder and sprinkle chopped coriander. 

5. Serve hot aloo veggie with plain chapati, curd, pickle or lemon as a side accompaniment.


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Lemon rice recipe is spicy, tangy and delicious rice recipe and made under 30 minutes. This is classic south-indian dish is a must try recipe, those who love to try different variations of rice, they'll surely liked it very much.

This is one of the most popular and mostly often made rice recipe in South India. This gives very refreshing and tangy flavor to the rice.

It always surprised me how the simple ingredients makes a flavorful meal. 

This is basically made from leftover cooked rice or with boiled rice also. 

Serve lemon rice with vegetable raita, mint-cucumber raita and papad for a simple yet tasty meal. This recipe made with leftover rice.  

This rice recipe is a great option for any meal on those days when you feel lazy and don't feel like spending much more time on kitchen especially summer time 😉😊 It is simple and takes less time to prepare.

Lemon Rice is an instant ric recipe for every generation. This is my husband favorite rice dish. 

I never had this type of rice before my marriage, because in North-India people usually eat rice mixing curry dish squeeze lemon juice on it only, not adding tadka in it. 


But when I tasted this lemon rice, I become a fan of it. So I just tried making on my own twist and I ended up in a much better way.

If you are looking for more easy rice recipes then do check curd rice, tomato pulao, sweet rice pudding, tawa pulao , veggie biryani and many more.

Lets begin the step by step recipe of lemon rice recipe with pictures.

Ingredients :

Cooked or steamed basmati rice - 2.5 to 3 cups
Mustard seeds - 1 tsp 
Curry leaves - 12-15 nos
A pinch of asafoetida /hing
Red chilli powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Split & Skinned Black gram / Urad Dal - 1 tsp
Chana dal - 1/2 tbsp
Dried chillies - 2 no
Lemon rice powder - 1 tsp / Lemon juice - 2 to 3 tbsp
Unsalted roasted peanuts - 1/4 cup
Chopped Coriander Leaves - 2 tbsp
Salt to taste
Oil

Preparation Method :

1. First cook about 1 cups rice in 3-4 cups of water depend on type & quality of rice, till the grains are cooked completely. or You can take your leftover rice, I made this dish from my leftover rice only.

2. Drain and spread the rice on a plate or in a bowl. Cover and let the rice cool. 

3. In a small frying pan, first roast the peanuts till they are crisp and browned on a low flame. Remove the peanuts and keep it aside. 

4. Now heat the oil in the same pan, add the mustard seeds, curry leaves, urad dal, chana dal and dried rec chillies. Crackle the mustard. 

5. Add the asafoetida,salt, red chilli powder and turmeric powder, fry for 2-3 seconds on a low flame, then add the peanuts and lemon rice powder/lemon juice, stir..stir.....so that the spices don't burn.

6. Switch off the fire and check the spices and adjust it according to your taste. 

7. Stir and immediately pour this mixture on the rice. Mix all well and keep the lemon rice covered for the flavors to blend for 4-5 minutes. Add chopped coriander leaves.

8. Your yummy Lemon rice is ready to serve with papad, or your choice of Raita-Sauces-Dips or just have lemon rice normal also.

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How to make Leftover Barfi Kulfi with step by step photos recipe - After festive season of marriages or festivals over, our refrigerators are generally full with leftover sweets which we recieved in Indian wedding, which stay there neglected for days, for one reason or another, it doesn't get finished. 

Ice-cream or Kulfi is incredibly versatile sweets, if you have left over Indian Mithai (Sweets) from your refrigerator at home, you can use it in ways you've probably never thought to before.

I am sure most of us can relate to this situation. Of course, you can use up leftover sweets in many ways. 
So if you got a lot of leftover sweets and need another creative idea. Then you must try my idea.

I feel very bad when I throw into the bin, there's nothing worse than watching waste away. Instead of letting it go to waste, I decided to play with it and make a "barfi kulfi"...

Ice cream is one of my favorite dessert in all seasons, I know it's winter time people usually do not prefer eating ice creams but me and my family really liked it :D I prefer to make ice cream at home because it's more hygienic and healthy too !!

Winter me Kulfi khaane ka kuch alag hee maza hota hai...yummmmm !!

full concept of making burfi kulfi is very simple and easy to prepare. My granny used to make this ice cream during our childhood days, we all siblings really liked it..very thick, less sugar and delicious :)

They taste like thick, creamy and delicious kulfi...best to have it any time means any season :D 

The amount of sugar may vary, depending on the sweetness of the mithai's. Do not use very old sweets(mithai), otherwise the milk might split.

You can even try more leftover recipes
leftover cinnamon sugar breadsticks
lemon rice
mumbai style tawa pulao

Let's start the recipe of barfi kulfi with full step-wise pictorial

Total time : 40 minutes
Cooking time : 35 minutes
Preparation time : 5 minutes

Ingredients:

Milk - 1/2 litre
Khoya Barfi or any barfi(peda)– 120 gms
Sugar – 3 to 4 tbsp (as per as your requirement)
Green Cardamom seeds - 1 no
Chopped and Sliced Almonds or Nuts – as desired

Preparation Method :

1. Heat milk in a vessel or pan. Make sure your vessel or pan is thick-bottomed or it might start to burn. Reduce heat and simmer for 10-15 min.

2. Keep on stirring the milk and cook till it thickens and quantity is reduced to half. Once quantity is reduced, add mashed khoya barfi. 

3. Cook for another 5 minutes. Add sugar and green cardamom seeds as per taste and cook for 5-10 min. Allow the mixture to cool down completely. 

4. Keep the mixture in freezer till semi solid. Churn the mixture again using with fork.

5. Repeat this procedure 2-3 times to avoid forming ice in the kulfi. Set the kulfi mixture in kulfi mould.

6. Add few rose petals in the moulds.

7. Keep it in freezer for 7-8 hours or overnight till Kulfi is completely set. For serving, de-mould the kulfi and garnish with sliced or chopped nuts.



Notes
** I have added 3 tbsp of sugar in ice cream because we like more sweetness  in ice-cream, if you don't want avoid the step of adding sugar.

** Do not use very old sweets(mithai), otherwise the milk might split.

** You can use any khoya based sweet either barfi or peda.

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*SAVE MORE BY WASTING LESS. YOU JUST NEED TO BE GET A BIT CREATIVE*
 
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