• Baking soda, also known as sodium bicarbonate, is a versatile household ingredient with numerous uses, particularly in baking, cleaning, and personal care.
• Baking: Baking soda is primarily used as a leavening agent in baking. It reacts with acidic ingredients like buttermilk, yogurt, vinegar, or lemon juice to produce carbon dioxide bubbles, which help baked goods rise.
• Cleaning: Baking soda is an effective and gentle abrasive cleaner. It can be used to clean surfaces like countertops, sinks, stovetops, and appliances.
• Deodorizing: Baking soda is excellent for neutralizing odors. You can place an open box of baking soda in the refrigerator to absorb food odors, sprinkle it on carpets and upholstery before vacuuming to freshen them up, or add it to laundry to eliminate odors from clothes.
• Personal Care: Baking soda can be used in various personal care routines. It can act as a gentle exfoliant when mixed with water to make a paste, it can be used as a natural deodorant by applying it directly to underarms, and it can even be used as a teeth-whitening agent when mixed with water to form a paste and applied to teeth.

• Heartburn Relief: Baking soda can help alleviate heartburn and indigestion by neutralizing stomach acid.
• Fire Extinguisher: Baking soda can smother small grease fires. It releases carbon dioxide when heated, which helps to extinguish flames.
• Fruit and Vegetable Wash: Baking soda can effectively remove pesticide residues and dirt from fruits and vegetables. Simply mix a few tablespoons of baking soda with water and soak produce for a few minutes before rinsing thoroughly.
• Unclogging Drains: Baking soda combined with vinegar can help unclog drains. Pour baking soda down the drain, followed by vinegar, and let it sit for a few minutes before flushing with hot water. This can help break down debris and clear minor clogs.

These are just a few of the many uses for baking soda. Its versatility makes it a staple in many households for both culinary and household purposes.

The post best baking soda uses appeared first on Homely Cuisine.

• 1 cup basmati rice
• 1/2 cup yellow moong dal (split yellow lentils)
• 1 finely chopped large onion
• 1 large chopped tomato
• 1/2 cup chopped mixed vegetables (carrots, peas, and green beans)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons ghee or oil
• Salt as per taste
• 4 cups water
• Fresh coriander leaves for garnish

Method:

• Wash the rice and moong dal and Set them aside.
• Heat ghee or oil in the pressure cooker and Add cumin seeds and mustard seeds. fry for 1 minutes,
• Add the finely chopped onions and fry until the onions become golden brown.
• After that add the ginger-garlic paste and fry for a minute.
• Add the mixed vegetables and chopped tomatoes. Cook for 2-3 minutes.
• Add turmeric, red chili, and garam masala powder. Mix well all vegetables in the spices.
• Now, add the washed rice and moong dal in the pressure cooker.
• Add 4 cups of water and salt according to your taste. Mix everything well.
• Close the lid of the cooker and cook 5-7 minutes on medium flame.
• Turn off the heat and once the pressure is released, open the lid.
• Gently fluff the khichdi with a fork. Garnish with fresh coriander leaves.
• Serve hot with yogurt, pickle, or ghee. Enjoy your healthy Pressure Cooker Dal Khichdi!

This quick, easy and nutritious recipe is perfect for all busy days when you want homemade meal without spending hours in the kitchen.

The post dal-khichdi recipe appeared first on Homely Cuisine.

For Bondi:

2 cups besan (gram flour)
1/2 cup water
A pinch of baking soda
Ghee for frying

For Sugar Syrup:

2 cups sugar
1 cup water
A few strands of saffron
1/2 teaspoon cardamom powder
1/2 cup chopped nuts (almonds, cashews, pistachios)
Ghee for greasing hands

Method:

• In a mixing bowl, add besan and water to make a smooth batter. Add a pinch of baking soda and mix well.
• Heat ghee in a pan for frying. Using a slotted spoon, drop small droplets of batter into the hot ghee to make tiny boondi.
• Fry until they are golden brown and crispy. Repeat the same for remaining batter .
• In a separate pan, add sugar and water to make a syrup. Stir until the sugar dissolves.
• Add saffron strands and cardamom powder to the syrup and bring it to a one-string consistency. Soak the Bondi’s:
• Add the fried Bondi to the sugar syrup and let them soak for 10-15 minutes. This allows the Bondi to absorb the sweetness.
• After soaking, Add chopped nuts and mix well.
• Using your greasing hand shape the mixture into small, round laddus.
• Garnish each laddu with a few chopped nuts for an extra crunch and visual appeal.
• leave the laddus to cool completely before serving. Store in an airtight container.

Moti chur Laddus are now ready to be enjoyed! Share these delectable sweets with your loved ones and savor the authentic taste of Indian desserts.

The post Moti Chur-Laddu recipe appeared first on Homely Cuisine.

• 2 cups cashews (kaju)
• 1 cup sugar
• 1/2 cup water
• 1/2 teaspoon cardamom powder
• 1 tablespoon ghee
• Silver or gold edible foil for garnish

Method:

• Take 2 cups of cashews and grind them to a fine powder using a grinder. Check the cashews are dry, and there is no moisture in them.
• Sieve the cashew powder to get rid of any coarse particles.
• Add 1 cup of sugar and 1/2 cup of water in a pan. Heat the mixture on medium flame.
• Boil until the sugar dissolves completely.
• Boil the sugar syrup until it reaches a one-string consistency.

Cashew Dough:

• Once the sugar syrup reaches the perfect consistency, add the cashew powder to it.
• Stir continuously on low flame to avoid lumps. The mixture will thicken quickly.
• Add 1/2 teaspoon of cardamom powder to increase the flavor of the kaju katli.
• Continue stir until the mixture forms a smooth and non-sticky dough. This process may take about 8-10 minutes.
• Add 1 tablespoon of ghee to the mixture and mix perfect.
• Transfer the cashew dough to a greased plate.
• Allow it to cool slightly. Knead the dough.

Shaping Kaju Katli:

• Roll the dough using a rolling pin into a thin.
• Use a knife to cut the rolled dough into diamond-shaped pieces.
• If desired, decorate each piece with silver or gold edible foil for an authentic touch.
• Let the kaju katli cool completely before serving.
• Store the kaju katli in an airtight container.

The post Kaju Katli recipe appeared first on Homely Cuisine.

For the Jalebi Batter:

• 1 cup all-purpose flour (maida)
• 2 tablespoons corn flour
• 1 cup yogurt
• A pinch of baking soda
• 1 teaspoon turmeric powder (for color)
• Water (to make a thick batter)

For the Sugar Syrup:

• 2 cups sugar
• 1 cup water
• 1/2 teaspoon cardamom powder
• Saffron strands
• Lemon juice (1 teaspoon)
• For frying Ghee or oil

Method:

• Add the all-purpose flour, corn flour, baking soda, and turmeric powder in a bowl.
• Add yogurt while whisking to avoid lumps and continue to whisk make smooth batter.
• Add water as required to perfect consistency. leave the batter to rest for 15-20 minutes.
• Add sugar and water in a pan on medium flame.
• when the sugar dissolves, then add lemon juice and cardamom powder.
• stir until the syrup reaches a one-string consistency. After then add saffron strands for flavor and color..
• Once sugar syrup is ready, remove from heat and keep aside.
• Fill the Jalebi Batter into a Squeezable Bottle.
• For deep frying heat ghee or oil in a pan.
• leave the batter in a spiral shape directly using squeezable bottle into the hot oil.
• Fry the jalebis until they become golden brown and crispy. check jalebi are cooked evenly on both sides.
• when jalebi are cooked evenly on both sides then remove the fried jalebis from oil.
• Dip the fried jalebis into the warm sugar syrup for a few seconds.
• leave it jalebis in sugar syrup for soak for 1-2 minutes to absorb the sweetness.
• Garnish the jalebis with chopped pistachios or almonds and serve the warm jalebis.

Jalebis are best when served fresh. Enjoy this best and classic Indian dessert as a delightful treat for special occasions or snacks.

The post Jalebi recipe appeared first on Homely Cuisine.

• 1 cup rice
• 1/2 cup split yellow moong dal (lentils)
• 1 cup vegetables (carrots, peas, beans, etc.)
• 1 finely chopped small onion
• 2 cloves garlic
• 1-inch piece of grated ginger
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• Salt as per taste
• 4 cups water
• Fresh coriander leaves for garnish

Method:

• Heat the ghee or oil over medium flame in a large pot. Add the cumin seeds.
• Add the chopped onions, garlic, and grated ginger. Fry for 2 to 3 minutes.
• Add turmeric, cumin, coriander powder, and garam masala. Cook for a minute.
• Add all the vegetables and fry for a few minutes until they start to become soften.
• Add the washed rice and moong dal to the pot. Mix them properly with the spices and vegetables.
• Add 4 cup of water and add salt as per your taste. Give it a good stir.
• Bring the mixture to a boil. when it starts boiling, reduce the flame to low, cover the pot with a lid, and leave it for about 20-25 minutes. check occasionally to ensure even cooking.
• When the rice, lentils and vegetables should be soft. it’s means khichdi is cooked. If required, you can add more water.
• Garnish your Khichdi with chopped coriander leaves and serve it hot. You can also spread some ghee on top.
• Enjoy this nutritious Vegetable Khichdi with yogurt, pickles, or papad. It’s a perfect meal and you can serve any time of the day.

Vegetable Khichdi is a delightful, healthy and comforting meal. It’s not only delicious but that’s easy to prepare.

The post Vegetable khichdi recipe appeared first on Homely Cuisine.

For Chole (Chickpea Curry):

• 2 cups dried chickpeas, soaked overnight
• 2 finely chopped onions
• 2 finely chopped tomatoes
• 2-3 finely chopped green chilies
• 1 inch piece of ginger, grated
• 4-5 garlic, grated
• 1/2 cup tomato puree
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon dried mango powder (amchur)
• 2-3 tablespoons cooking oil
• Salt as per taste
• Fresh coriander leaves for garnish

For Bhature (Fried Bread):

• 2 cups all-purpose flour (maida)
• 1/2 cup yogurt
• 1/2 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon ghee or cooking oil
• Water (as needed)
• Cooking oil for deep frying

Method:

For Chole (Chickpea Curry):

• In a pressure cooker, add soaked chickpeas, enough water, and 1/2 teaspoon of salt. cook for 4-5 whistles. Set aside.
• Heat 3 tablespoons of oil in a pan . Add cumin seeds.
• Add chopped onions and fry until they become golden brown.
• Add grated ginger, garlic, and green chilies. fry for a few minutes.
• Add tomatoes and cook until they become soft.
• Add the tomato puree, coriander, turmeric, red chili powder, and salt. Cook the masala until the oil separates from it.
• Add the boiled chickpeas and mix well. Add water and let it simmer for 10-15 minutes.
• Add garam masala and dried mango powder. Add the salt.
• Garnish with fresh coriander leaves.

For Bhature (Fried Bread):

• Add all-purpose flour, yogurt, baking powder, sugar, salt, and ghee (or oil) in a bowl.
• Add water and knead the mixture into a soft and smooth dough. Cover it and leave for 2-3 hours.
• After resting divide the dough into small and equal-sized balls.
• Roll each ball into a circle or oval shape. Make sure the thickness is even.
• Heat oil in a deep frying pan. carefully add the rolled bhature into the hot oil.
• Fry the bhature in oil until they become puff up and golden brown on both sides.
• Remove the bhature from the oil and keep them on paper towels to remove extra oil.

Serve the hot bhature with the delicious chole. You can also take some pickles, sliced onions, and yogurt to complete the meal.

The post chole bhature recipe appeared first on Homely Cuisine.

For the Dough and filling

• 1 cup whole wheat flour
• 2 tablespoons oil or ghee
• A pinch of salt
• Water, as needed
• 1 cup chana dal (split Bengal gram)
• 1 cup jaggery or sugar
• 1/2 teaspoon cardamom powder
• A pinch of salt
• 2 tablespoons ghee
• 1/4 teaspoon nutmeg powder (optional)
• Ghee or oil for roasting

Method:

• Wash the chana dal and then soak it in water for about 2 hours.
• After 2 hours drain the water and pressure cook the chana dal with 2 cups of water for about 2-3 whistles or until it’s soft and well-cooked.
• Once the chana dal is cooked and the pressure has released, open the cooker and check if the dal is soft and not too mushy.
• In a pan, melt ghee over low flame. Add the cooked chana dal and jaggery.
• Fry continuously over low heat until the mixture thickens and starts to leave the sides of the pan.
• Add cardamom powder and a pinch of salt, along with nutmeg powder if using. Mix well.
• Once the mixture turns into a thick, non-sticky, remove it from the heat and let it cool. Your filling(puran) is prepared.
• In a mixing bowl, add the whole wheat flour, oil or ghee, and a pinch of salt.
• Add water and make soft and smooth dough. The dough should be not too sticky.
• Divide the dough into equal-sized portions and roll them into balls.
• Take one portion of the dough and spread it into a like small circle. Place a portion of the puran in the center of the circle.
• Add all the edges of the dough to cover the puran completely and shape it into a ball.
• Roll out the stuffed ball gently into a thin, circle, using a rolling pin and some dry flour to prevent sticking.
• Heat a tava over medium flame and grease it with some ghee or oil.
• Place the rolled puran poli on the hot tava and cook until it starts to puff up and brown on both sides. Apply a little ghee on both sides while cooking to make it more flavorful and crispy.
• Remove the puran poli from the tava and serve hot. Repeat the same with the remaining dough and puran.

Puran Poli is best enjoyed warm with a dollop of ghee. It’s a popular Maharashtrian delicacy and a perfect sweet treat for festivals and special occasions.

The post Puran Poli recipe appeared first on Homely Cuisine.

• 2 cups of Basmati Rice
• 1 tablespoon of Vegetable Oil
• 1/2 teaspoon of Salt For the Vegetable Stir-fry:
• 2 tablespoons of Vegetable Oil
• 1 cup of finely chopped Vegetables (carrots, capsicum, peas, onion,)
• 1/2 cup of Spring Onions (chopped)
• 1 teaspoon of Ginger-Garlic paste
• 1-2 Finely chopped Green Chilies
• 1 tablespoon Soy Sauce
• 1 tablespoon of Chili Sauce
• 1/2 teaspoon of Sugar
• Salt and Pepper to taste

Method:

• First wash the rice under cold water.
• In a large pan, add 4 cups of water and bring it to a boil.
• Stir in the rinsed rice and cook (usually 8-10 minutes).
• Drain the rice, let it cool. Add a tablespoon of vegetable oil and salt. Mix gently to prevent the rice grains from sticking together.
• In a pan, heat 2 tablespoons of vegetable oil over medium-high flame.
• Add garlic-ginger paste, and green chilies. Sauté for a minute.
• Toss in the chopped mixed vegetables and stir-fry for about 3-4 minutes until they become tender-crisp.
• Add the cooked rice with the vegetables.
• Add soy sauce, add chili sauce. Add salt and pepper to taste.
• Toss everything together and stir-fry for 4-5 minutes, ensuring that the rice is well-coated with the sauces and the vegetables.
• Add chopped spring onions and continue to cook for another minute.
• Your Veg Fried Rice is ready to be served. you can add chopped spring onions if desired.
• Serve hot and enjoy this flavorful vegetarian dish.

With this homemade Veg Fried Rice recipe, you can relish the wonderful fusion of flavors and textures right at home. Enjoy with your family and friends.

The post Veg Fried Rice​ recipe appeared first on Homely Cuisine.

• 4 large potatoes
• 2 cups oil (for frying)
• Salt as per taste
• Chaat masala for sprinkling
• 1 cup boiled chickpeas
• 1 cup boiled and cubed potatoes
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped tomato
• 1/2 cup finely chopped cucumber
• 1/4 cup pomegranate seeds
• 2-3 finely chopped green chilies
• 2 tablespoons finely chopped fresh coriander leaves
• 1 tablespoon roasted cumin powder
• 1/2 teaspoon red chili powder
• 1/2 cup green chutney (chutney made with mint and coriander)
• 1/2 cup tamarind chutney (sweet and tangy)
• 1/2 cup yogurt (for a creamy twist)
• For Garnish Sev, Fresh coriander leaves, Chaat masala

Method:

• Wash and peel the potatoes. Use a grater to shred the potatoes finely.
• Heat the oil in a deep frying pan over medium-high flame.
• Take a handful of shredded potatoes and squeeze out excess water. Form them into a nest shape, creating the “tokri” or basket.
• Place the potato basket into the hot oil and fry until it becomes golden and crispy. Repeat with the remaining shredded potatoes.
• Sprinkle a pinch of salt and chaat masala inside each potato basket. Set them aside.
• In a large mixing bowl, add the boiled chickpeas, boiled potatoes, chopped onion, tomato, cucumber, and green chilies.
• Add roasted cumin powder, red chili powder, and salt to the mixture. Toss everything and mix well.
• Place the prepared potato baskets on a serving plate.
• Fill each basket with the prepared filling mixture, ensuring they are generously packed.
• Drizzle the green chutney and tamarind chutney over the top and add yogurt for a creamy touch.
• Garnish with Sev, pomegranate seeds, fresh coriander leaves, and a sprinkle of chaat masala.
• Serve your Aloo Basket Chaat immediately as it tastes best when it’s fresh and crispy.

Enjoy this delightful Aloo Tokri Chaat with its combination of crispy potato baskets, spicy filling, and a burst of flavors from the chutneys.

The post Aloo Tokri Chaat recipe appeared first on Homely Cuisine.