Yummy Traditional

Ojri Recipe (tripe)

Ojri recipe with step by step photos and video

Ojri Recipe || Tripe Recipe || How to Make Butt Recipe With Step by Step With Photo and Video

Orji Recipe is quite a delicious, spicy, and mouthwatering non-veg recipe made with beef or mutton belly by cleaning from inside and outside. A large number of people don’t like to eat but rather feel disgusted. Whereas if you cook the ojri also called butt by cleaning and well roasting with masala, it becomes so tasty and goes well with BOILED RICE, ZEERA RICE, and NAAN

I grew up eating this delicious beef butt (ojri) curry with rice. Personally, I love to eat. I never eat mutton ojri nor wanna eating just because they are too thin and have weird skin that makes me feel nauseous.

First time I am sharing this ojri (butt) recipe. Hopefully, whoever likes to eat butt (ojri) would like my recipe because I made it in a very short way, and it is easy to make. Though this video that I am sharing is short, I will soon share a long video in which I prepared a butt curry.

My Latest Video Ojri Recipe:

Some Tips For Ojri:

Buying Ojri: I have already bought neat and clean ojri from the butcher's shop. I just wash them (ojri) with warm water, but if you don’t get clean butt (ojri) from your area or butcher shop, then don’t panic. I will tell you a method cleaning ojri

Beef Ojri: Always try to buy the thick ojri rather than the thin. It tastes great and makes it tender and juicy. Whilehin ojri doesn't give the perfect result and taste

Warm the water, apply some wheat flour over the ojri, and let them remain for 10 minutes. Wash it very well by using warm water and clean all fat from the butt (ojri). Ojri is ready to cook.

Mutton Ojri: Though I never cooked mutton ojri, I won’t say you don’t buy or cook it by choice, so here I can tell you how to clean mutton ojri.

Heat the water with a little salt in a Broad Pan/Wok: first, cut out a big piece of mutton ojri and put the pieces one by one in the hot water. (Keep remembering the stove flame is turned off when you are putting butt pieces in water)

Take out the ojri piece and clean the skin with a sharp knife. It would clean immediately, but mind it, the water should be hot enough.

Use Fresh Ojri: Try to buy fresh ojri and avoid buying stale ojri as ojri easily rotten and gets stinky and never goes away even if you cook it.

Tips for Cooking Ojri: Roasting Ojri with Masala for 10-15 minutes. Aey of aromatic and flavored ojri curry, as the unpleasant odor of ojri goes away with well-roasted techniques. I have shown in my video when oil comes up and Ojri turns beautifully roasted by look, then I pour water. You are to follow my tips to make delicious curry.

Yogurt and Ginger Garlic Paste: Use unsweetened yogurt and fresh ground ginger garlic paste. They are all agents of getting rid of the smell and bringing taste to the meal.

Cooking tip: Cook ojri in a heavy-bottom pot as ojri takes time to be tender. If you use a thin-bottom pot, your ojri quickly burns after drying water. For best results, use a pressure cooker to make tender and juicy curry. In case you don’t have a pressure cooker or you are a bit scared using this, then you can make ojri in a heavy-bottom pot for around 2 hours on a medium flame until tender.

Moong Dal Pakora Recipe ( Dal Bhajiya)

Sana Rasheed 2 Comments

Moong dal pakora recipe with step by step photos and video

Moong Dal Pakora Recipe | Moong Dal Bhajiya | Step-by-Step Guide with Photos and Video

Indulge in the delightful crunch of Moong Dal Pakora, also known as Moong Dal Bhajiya—a beloved teatime snack that evokes warmth and comfort, especially during rainy weather.

These delicious fritters are made from yellow split moong lentils, combined with aromatic spices and fresh herbs, resulting in a treat that’s both flavorful and satisfying.

While these pakoras are traditionally deep-fried to achieve their signature crispy texture, you can opt for a healthier alternative by lightly pan-frying them with just a tablespoon of oil or using an air fryer.

Or bhajis are a quintessential component of Indian snacking culture. They come alive at high tea or as an evening snack, and there are many variations of dal pakora available on my blog, which I will link for your exploration after this description.

The moong dal pakoda is particularly addictive, offering an irresistible crunch that will leave your taste buds yearning for more. You’ll find that these pakoras are versatile; they can enhance dishes like dahi bhala or chana chaat, serving as a delightful topping that adds texture and flavor.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Moong Dal Pakora Video:

This recipe for moong dal bhajiya is inspired by traditional Indian cuisine and is designed to cater to various taste preferences. Notably, it excludes red chili powder, making it perfect for those who favor milder flavors, such as young children or anyone wary of spice.

Recipe Notes:

To achieve the light and crunchy texture of your moong dal pakora, it’s essential to soak the dal, followed by grinding it with the right amount of water. Aim for a thick and fluffy consistency—like that of whipped cream—when preparing the mixture. A runny batter will result in pakoras that are soft and overly oily.

Another crucial step is to whisk the dal batter thoroughly; this will introduce air, making your pakoras light and airy. Insufficient whisking might lead to dense and bland bhajiyas, so take your time with this step for the best results.

In this recipe, I’ve only included chopped green chilies for a mild kick. However, if you're seeking a bit more spice, feel free to sprinkle in some chili flakes to suit your palate.

One of the most important aspects of frying your moong dal pakora is managing the heat. A flame that’s too high can cause the pakoras to burn on the outside while remaining uncooked inside.

Conversely, a low flame may lead to soggy pakoras. Maintaining an even, moderate flame throughout frying is key to achieving perfectly cooked, crispy treats. Should you find yourself with leftovers?

Simply store them in an airtight container in the refrigerator. When you're ready to enjoy them again, reheat in a microwave or air fryer for a delightful snack that's as good as fresh!

You might like these:

Egg potato chips

Lahori Laddu Peethi

Crispy Chana Dal Pakora

Mix dal pakora

Masoor dal pakora

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How to Make Moong Dal Pakoda?

To prepare moong dal pakora, begin by soaking the moong dal for approximately 2 hours. If you're short on time, you can soak it in hot water for about 40-45 minutes.

While the dal is soaking, take the opportunity to chop ingredients such as ginger, green chilies, coriander leaves, and curry leaves, which will be added to the pakora.

After the moong dal has soaked adequately, drain it and blend it with a minimal amount of water. It’s important not to add too much water, as excessive moisture can cause the pakoras to absorb oil and become heavy and soggy.

While blending, periodically check the mixture by opening the food processor lid and stirring if necessary. If needed, you can add small splashes of water to achieve a smooth consistency, ensuring that the mixture is not grainy.

Once blended, the next step is to whisk the dal until it becomes light and fluffy. Using a hand whisk or an electric hand blender, whisk the dal batter until it feels airy and fluffy.

To test the batter’s consistency, drop a small amount into a bowl of water; if it floats, the batter is ready.

Once confirmed, add powdered spices such as salt, cumin powder, along with the chopped coriander, ginger, green chilies, and curry leaves. Mix everything thoroughly.

Heat oil to a medium-hot temperature, around 140 °C. Carefully drop medium-sized dumplings of the dal mixture into the oil, working in batches of 4-5 to avoid overcrowding. When the pakoras begin to float, gently turn them over.

Stir occasionally to ensure even cooking, resulting in a uniformly light golden brown color and crispiness.

Once fried, transfer the pakoras to a paper towel-lined plate to absorb excess oil.

Moong dal bhajiya can be enjoyed in various ways—whether served with dahi bhala, dahi boondi, or simply as a delightful teatime snack.

Plain Yellow Rice Recipe

Sana Rasheed Add Comment

yellow-rice-recipe-with-step-by-step-photos

Yellow Rice |Plain Rice || How to Make Yellow Rice with step-by-step photos and Video

I added a new version of the yellow rice video in which I included chicken. Hopefully all my beloved readers enjoy as well the way you like this yellow rice as well. And also, I prepared this rice version in a cooker that would be more convenient for every busy woman.

Yellow rice is a super easy and simple, mildly spiced yellow rice recipe. This is quite aromatic and flavored riceTo enhance the taste of rice can be added chicken cubes if you don't have prepared stock in your fridge. Quick and easy recipe, best for lunch or dinner,

This rice is usually served with meat and veggie curry,s raita, and salad. This flavorful and generously spiced Dominican-style yellow rice recipe

I cooked yellow rice with ponia rice by adding homemade chicken stock you can prepare with long grain basmati rice as well

My Latest Video Chicken Yellow Rice:

In this recipe, you can even make variations by adding peas, beans, and carrots, or if you are non-vegetarian, the boiled egg or boiled chicken may be added. a very tasty and simple rice that can be prepared within 30 minutes

Rice, tomato, and seasonings are the main ingredients in this recipe, so let's begin

Tips:

To prepare this yellow rice can be added vegetables, chicken, and eggs for enhance the taste.
Slightly fry or blanch veggies before adding them to the rice
Basmati rice is ideal for making this recipe
Always use a large capacity pot for cooking rice
Adding white vinegar during cooking rice is the best tip to prevent sticking or broken rice from each other.

If you have tried this Plain Yellow Rice,e then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, thoroughly rinse the rice under the running water, then

Soak in the water for at least 2 hours. Set aside_Take all ingredients and prepare all veggies.

Pour oil into the large pot and heat it, then put onion slices, and saute the onion slices for 4-5 minutes on medium flame.e

Put tomatoes and garam masala into the fried onions, and cook the masala for 5 minutes on medium heat till it turns soft.

put-tomatoes-and-whole-spices-to-the-rice

Reduce the heat to low, then start adding spices to the fried onion, splash some water into the masala keep on stirring by adding masala on low heat.

Add food color, then roast masala by splashing water on low-medium heat. At this stage, you can add vegetables and boiled chicken as desired. Now pour half the stock (yak, hni), half the reserve for later.

Then put green chilies along with coriander leaves into the onion masala, bring it to a boil, turn the flame to low, and add soaked and drained rice to the masala, and stir to combine well for 2-3 minutes.

add-soaked-and-drained-rice-to-the-masala

Now add the remaining chicken stock to the rice and bring it to a boil, and then cover the lid

Cook the rice for around 4-5 minutes on the high-medium flame until the water is evaporated, reduce the heat to low, and allow to simmer for it further 5 minutes on very low heat..

Transfer to the serving plate/dish. No, wow, simple yellow rice is ready to serve...

Yellow rice is served with kabob, veggie raita, and another gravy-based meat curry.

Ojri Recipe (tripe)

Moong Dal Pakora Recipe ( Dal Bhajiya)

Plain Yellow Rice Recipe

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