5 Basic Cooking Recipes For Beginners | Dal | Jeera Rice | Rajma Khichdi | Roti | Sabzi | Paratha

Описание: How To Make Dal | How To Make Jeera Rice at Home | Plain Roti Recipe | How Much Atta For 1 Roti | Plain Paratha Recipe | How To Make Paratha Soft | Indian Bread Recipe | How To Make Khichdi in Pressure Cooker | Rajma Rice Recipe | Simple Veg Recipe | Basic Lunch Ideas | Cooking for Beginners Indian | Beginners Vegetarian Meal Plan | Bachelor Cooking Recipes | New To Cooking Recipes | Compilation | Step By Step Recipe | Rajshri Food

Learn how to make simple Indian Recipes at home with our Chef Ruchi & Varun.

Introduction - 0:00
Dal Chawal - 00:12
Basic Roti - 10:59
Gajar Matar Ki Sabzi - 15:24
Plain Paratha - 21:57
Rajma Khichdi In Cooker - 25:57

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About Dal & Jeera Rice
Most dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, kokum, unripe mango, jaggery, or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour.Jeera rice or Zeera rice is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish. It is easy to prepare, unlike biryani. "Zeera" is the Hindi word for cumin seeds, often pronounced Jeera. The ingredients used are rice, cumin seeds, vegetable oil, onions, and coriander leaves.

About Roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other food.

About Sabzi
Curry (Sabzi) is a dish with a veggies & sauce seasoned with spices, mainly associated with South Asian cuisine. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.

About Paratha
Parathas are one of the most popular unleavened flatbreads in the Indian Subcontinent, made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying.Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry or some types of Turkish börek) using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots.

About Khichdi
Khichdi or Khichri (Hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], Bengali: খিচুড়ি) is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. Hindus, mainly from north/northwest, who avoid eating grains during fasting, eat Sabudana khichri made from sago. In the southern part of India, however, the word khichri is not that popular. While people of Tamil Nadu and Andhra regions cook Pongal, and Kannadigas prepare Bisi bele bhath, Keralites have no similar dish. Khichri is a salty porridge. Dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.

About Rajma
Rājmā also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of regular diet in India, Nepal, Bangladesh and Punjab province of Pakistan. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. Rajma chawal is kidney beans served with boiled rice. The Punjabi way of cooking Rajma Masala is to soak the kidney beans overnight in water, cook them in a pressure cooker and then mix in bhuna masala made with chopped onions, diced tomato, ginger, garlic and a mélange of spices including cumin, coriander, turmeric, garam masala and chili powder. |

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