Hariyali Teej Special Recipe | Kheer Recipe | Aloo Ki Sabzi Recipe | Poori Recipe – Step By Step with Images and Video.
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Are you looking for some Hariyali Teej Special recipes? If so, you must read this post.
In this post, you will see three amazing recipes, the Kheer recipe, Aloo Ki Sabzi, and Poori recipe, at home without any mistakes or difficulty.
So without wasting any time, let’s start this Hariyali Teej Recipes.
Ingredients of Hariyali Teej Special Recipe
Hariyali Teej Recipe Video
Hariyali Teej Special Recipe | Kheer Recipe | Aloo Ki Sabzi Recipe | Poori Recipe
Materials
Kheer Recipe
- Rice – 70 gram
- Ghee – 1 tsp
- Milk – 1.5 ltr 1500 ml
- Saffron Strands
- Ghee – 1 tbsp
- Chopped Cashew nut – 2 tbsp
- Chopped Almonds – 2 tbsp
- Charoli/Chironji – 1 tbsp
- Chopped Pistachio – 1 tbsp
- Sugar – 1/2 cup
- Water – 4 tbsp
- Cardamom powder – 1/2 tsp
Aloo Sabzi Recipe
- Potato – 6
- Chopped Green Chilli – 2 TO 3
- Chopped Ginger – 1 inch
- Coriander Seed – 1 tbsp
- Fennel seeds – 1 tsp
- Black Peppercorns – 1 tsp
- Oil – 3 tbsp
- Ghee – 1 tbsp
- Mustard Seed – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Bay Leaf – 2
- Green Cardamom – 3
- Clove – 2
- Cinnamon Stick – 2 piece
- Asafoetida – 1/2 tsp
- Turmeric – 1/2 tsp
- Kashmiri Red Chili Powder – 2 tsp
- Coriander Powder – 1 tbsp
- Cumin Powder – 1 tsp
- Black Salt – 1 tsp
- Dry Red Chili – 2
- Grated Tomato – 4
- Salt as per Taste
- Green Chili – 3 to 4
- Garam Masala – 1/2 tsp
- Kasoori Methi – 1 tsp
- Chaat Masala – 1/2 tsp
- Chopped Coriander
For Moond Dal Poori Recipe
- Soaked Yellow split – 1/2 cup
- Chopped Ginger – 1 piece
- Garlic – 4 to 5
- Chopped Green Chili – 2 to 3
- Cumin Seed – 1 tsp
- Fennel seeds – 1 tsp
- Black Peppercorns – 5 to 6
- Water 2 to 3 tsp
- Asafoetida – 1/4 tsp
- Red Chili Powder – 1 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Garam masala – 1/2 tsp
- Carom Seed – 1/2 tsp
- Salt as per Taste
- Kasoori Methi – 1 tsp
- Semolina – 3 tbsp
- Chopped Coriander
- Oil – 1 tbsp
- Wheat flour
- Chopped Coriander
Instructions
Kheer Recipe
- To make the amazing Malaidar Kheer, take 70 grams of rice and soak it for 25–30 minutes.
- After 30 minutes, drain the excess water, transfer the rice to a tissue paper or towel, and wipe the water.
- Now take a bowl, add soaked rice and 1 teaspoon of ghee, mix, and crush them.
- Now place a kadhai on the flame, grease it with ghee, add 1.5 liters of milk, and boil well.
- After a boil, add soaked rice and saffron strands and boil (stir occasionally).
- Now place a pan on the flame, add 1 tablespoon of ghee, and heat well.
- After the ghee is hot, add all the chopped dry fruits and roast until golden.
- After the dry fruits turn golden, transfer them to a plate.
- Now check the boiling kheer, separate the two tablespoons of kheer into a grinding jar, and make a fine paste.
- Now add the prepared paste to the kheer and mix well.
- Now place a pan on the flame, add 1/2 cup of sugar, 4 tbsp of water, and melt the sugar.
- After the sugar turns brown, turn off the flame, add a little water, and mix well.
- Now add check the kheer, add the caramale, 1/2 tsp of cardamom powder, and roasted dry fruits, and mix well.
- Now turn off the flame, serve your kheer, and garnish it with dry fruits.
Aloo Ki Sabzi Recipe
- To make the perfect Aloo Ki Sabji in the cooker, take six medium-sized potatoes, wash and cut them into dice, and keep them in water.
- Now take a grinding jar, add 2-3 green chilli, 1 inch of ginger, 1 tbsp of coriander seeds, 1 tsp of fennel seeds, and 1 tsp of peppercorn, and make a coarse paste.
- Now place a cooker on flame, add 3 tablespoons of oil and 1 tablespoon of ghee, and heat well.
- Now add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, two bay leaves, three green cardamoms, two cloves, and two cinnamon sticks, and sauté well on low flame.
- Now add 1/2 teaspoon of asafoetida and sauté well.
- Now add the prepared paste and roast well on low flame.
- Now add 1/2 tsp of turmeric powder, 2 tsp of Kashmiri red chili powder, 1 tbsp of coriander powder, and 1 tsp of cumin powder, and mix well.
- Now add 1 tsp. of black salt, two dry red chilies, and fry well.
- After roasting a little, add four grated tomatoes and salt as per taste, and cook well until it releases the oil.
- After the gravy releases the oil, add the chopped potatoes, mix well, and cook for 2 minutes on medium heat.
- After 2 minutes, add 3 cups of hot water and mix well.
- Now add 3–4 green chillies and mix well.
- Now close the lid and cook on high flame until one whistle.
- After one whistle, turn the flame to low and cook until two more whistles.
- After two whistles, turn off the flame and let the pressure release completely.
- Now remove the lid and check your Aloo Ki Sabji.
- Now add 1/2 tsp of garam masala, 1 tsp of Kasoori methi, 1/2 tsp of chaat masala, and chopped coriander. Mix everything well and cook for another minute.
- After 1 minute, turn off the flame, and your Aloo Ki Sabji is ready to serve.
Moong Dal Poori Recipe
- To make the perfect Crispy Masala Moong Dal Poori, take 1/2 cup of Moong Dal and soak it in water for 2 hours.
- After 2 hours, remove the excess water from the moong dal and add it to a grinding jar.
- Now add 1 inch of chopped ginger, 4-5 garlic cloves, 2-3 green chillies, 1 tsp of cumin seeds, 1 tsp of fennel seeds, and 5–6 peppercorns.
- Now add 2–3 tablespoons of water, grind well, make a fine paste, and transfer it to a wide plate.
- Now add 1/4 tsp of asafoetida, 1 tsp of red chili powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1/4 tsp of turmeric powder, 1/2 tsp of garam masala, and 1/2 tsp of carom seeds.
- Now add salt as per taste, 1 tsp of Kasoori methi, 3 tbsp of semolina, and chopped coriander, and mix everything well.
- Now add 1 tablespoon of oil and mix well.
- Now cover the mixture and let it rest for 10 minutes.
- After 10 minutes, check the mixture little by little, add wheat flour as required, and prepare a hard dough (do not use water).
- Now, one by one, pinch a small portion of dough and prepare a big peda with them.
- Next step: sprinkle oil on all peda and grease them well.
- Now place a pan on a flame, add oil for frying, and heat well.
- Now take a peda and roll it to medium, like Poori.
- Now add the prepared Masala Moong Dal Poori to the oil and fry well until golden and crispy.
- After the poori turns golden and crispy, transfer it to a plate and fry the next poori.
- Now, your perfect Moong Dal Poori is completely ready, and you can enjoy them.
Video
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Hariyali Teej Recipe – Step By Step
1: To make the amazing Malaidar Kheer, take 70 grams of rice and soak it for 25–30 minutes.
2: After 30 minutes, drain the excess water, transfer the rice to a tissue paper or towel, and wipe the water.
3: Now take a bowl, add soaked rice and 1 teaspoon of ghee, mix, and crush them.
4: Now place a kadhai on the flame, grease it with ghee, add 1.5 liters of milk, and boil well.
5: After a boil, add soaked rice and saffron strands and boil (stir occasionally).
6: Now place a pan on the flame, add 1 tablespoon of ghee, and heat well.
7: After the ghee is hot, add all the chopped dry fruits and roast until golden.
8: After the dry fruits turn golden, transfer them to a plate.
9: Now check the boiling kheer, separate the two tablespoons of kheer into a grinding jar, and make a fine paste.
10: Now add the prepared paste to the kheer and mix well.
11: Now place a pan on the flame, add 1/2 cup of sugar, 4 tbsp of water, and melt the sugar.
12: After the sugar turns brown, turn off the flame, add a little water, and mix well.
13: Now add check the kheer, add the caramle, 1/2 tsp of cardamom powder, and roasted dry fruits, and mix well.
14: Now turn off the flame, serve your kheer, and garnish it with dry fruits.
Aloo Ki Sabzi Recipe
1: To make the perfect Aloo Ki Sabji in the cooker, take six medium-sized potatoes, wash and cut them into dice, and keep them in water.
2: Now take a grinding jar, add 2-3 green chilli, 1 inch of ginger, 1 tbsp of coriander seeds, 1 tsp of fennel seeds, and 1 tsp of peppercorn, and make a coarse paste.
3: Now place a cooker on flame, add 3 tablespoons of oil and 1 tablespoon of ghee, and heat well.
4: Now add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, two bay leaves, three green cardamoms, two cloves, and two cinnamon sticks, and sauté well on low flame.
5: Now add 1/2 teaspoon of asafoetida and sauté well.
6: Now add the prepared paste and roast well on low flame.
7: Now add 1/2 tsp of turmeric powder, 2 tsp of Kashmiri red chili powder, 1 tbsp of coriander powder, and 1 tsp of cumin powder, and mix well.
8: Now add 1 tsp. of black salt, two dry red chilies, and fry well.
9: After roasting a little, add four grated tomatoes and salt as per taste, and cook well until it releases the oil.
10: After the gravy releases the oil, add the chopped potatoes, mix well, and cook for 2 minutes on medium heat.
11: After 2 minutes, add 3 cups of hot water and mix well.
12: Now add 3–4 green chillies and mix well.
13: Now close the lid and cook on high flame until one whistle.
14: After one whistle, turn the flame to low and cook until two more whistles.
15: After two whistles, turn off the flame and let the pressure release completely.
16: Now remove the lid and check your Aloo Ki Sabji.
17: Now add 1/2 tsp of garam masala, 1 tsp of Kasoori methi, 1/2 tsp of chaat masala, and chopped coriander. Mix everything well and cook for another minute.
18: After 1 minute, turn off the flame, and your Aloo Ki Sabji is ready to serve.
Moong Dal Poori Recipe
1: To make the perfect Crispy Masala Moong Dal Poori, take 1/2 cup of Moong Dal and soak it in water for 2 hours.
2: After 2 hours, remove the excess water from the moong dal and add it to a grinding jar.
3 – Next step: add 1 inch of chopped ginger, 4-5 garlic cloves, 2-3 green chillies, 1 tsp of cumin seeds, 1 tsp of fennel seeds, and 5–6 peppercorns.
4: Now add 2–3 tablespoons of water, grind well, make a fine paste, and transfer it to a wide plate.
5: Now add 1/4 tsp of asafoetida, 1 tsp of red chili powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1/4 tsp of turmeric powder, 1/2 tsp of garam masala, and 1/2 tsp of carom seeds.
6: Now add salt as per taste, 1 tsp of Kasoori methi, 3 tbsp of semolina, and chopped coriander, and mix everything well.
7: Now add 1 tablespoon of oil and mix well.
8: Now cover the mixture and let it rest for 10 minutes.
9: After 10 minutes, check the mixture little by little, add wheat flour as required, and prepare a hard dough (do not use water).
10: Now, one by one, pinch a small portion of dough and prepare a big peda with them.
11: Next step: sprinkle oil on all peda and grease them well.
12: Now place a pan on a flame, add oil for frying, and heat well.
13: Now take a peda and roll it to medium, like Poori.
14: Now add the prepared Masala Moong Dal Poori to the oil and fry well until golden and crispy.
15: After the poori turns golden and crispy, transfer it to a plate and fry the next poori.
16: Now, your perfect Moong Dal Poori is completely ready, and you can enjoy them.
You can also read this post in Hindi and Marathi.
