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Page 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 Bhakri Cauliflower & Brinjal CurryChakri Dal Dhokadi Kadhi Pakoda Khaman Dhokla Khandvi Magaj Mohanthaal Moong Dal Chilla- Oondhiyu Osaman Palak Methi Na MuthiaPatra Bhajiya Sev Ganthia SaagShrikhand Surati Ghari Thepla Tuvar Dal Vaal Ni Dal No Pulao3 4 5 6 7 9 10 11 12 13 14 15 16 17 18 19 20 22 23 24
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1 tsp ü Salt to taste METHOD :v v v v v v Sift the flour and the salt together.2 tbsp ü Cumin seeds . (4") diameter round. Roll out each portion into 100 mm. Serve hot braised with a tsp of ghee with any vegetable of your choice. Keep aside for 15 to 20 minutes. Roast each round on both sides on a pan till golden brown.2 cup ü Ghee . putting light pressure with a spatula or a cloth cushion on the bhakri so that it cooks evenly.6 INGREDIENTS :- ü Whole wheat flour . Add enough water and knead into firm dough. . Add the ghee and cumin seeds to the flour. Divide into 12 to 14 equal portions.BHAKRI Preparation Time : 30 minutes Serves : 4 .
coriander and cumin seeds. Heat oil and add sliced brinjal and cook on a low heat for 2 . chopped – 1 ü ü ü ü ü Chopped coriander . Finally. Add the pea pods and continue frying for a couple of minutes. cut into small florets – 1 large ü Brinjal (EggPlant). Grind green chilies. .1 ½ cup Cumin seeds . Cook for another 2-3 minutes.3 ü Peas with pods .2 tbsp Salt to taste METHOD :v v v v v v v v v Wash and cut cauliflower to small florets and steam until they are just tender. sliced .3 Oil . Serve hot with paratha or roti.½ tbsp Green chilies .CAULIFLOWER & BRINJAL CURRY Preparation Time : 30 minutes Serves : 5 INGREDIENTS :- ü Cauliflower. Add cauliflower to the brinjal and pea pods. Add tomato pieces.cut into 1 inch pieces 1 cup ü Tomato. Add salt.3 minutes. add the ground mixture and fry for few minutes.
Knead thoroughly with hand not food processor. Heat oil and add the sizzling hot oil to the rice flour mix.¼ tsp Cumin seeds . Take a lemon size dough and place it in a chakri mould or icing bag with star nozzle. Mix lightly. Heat oil for frying. carom seeds or cumin seeds.8 INGREDIENTS :ü ü ü ü ü Rice flour .2 tsp Turmeric powder . Cool completely before storing in an airtight container. chili powder. salt. Cook the pulses to a paste like consistency In a big bowl add rice flour.½ cup Oil .2 cup Split green gram paste . These spirals stay fresh for 7-10 days .½ tsp ü ü ü ü Red chili powder (optional) . turmeric.1 tsp Salt to taste Oil for frying Water for binding as required METHOD :v v v v v v v v v v Wash and soak the pulses for 15-20 minutes. Gently make a spiral with the chakri mould or icing bag and deep fry to a golden brown. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Add water as needed to make stiff dough.CHAKRI (SPICY CRUNCHY SPIRALS) Preparation Time : 30 minutes Serves : 7 . pulses paste.
groundnut. Roll out big rotis and cut them into diamond shaped pieces and add these pieces in boiling dal. turmeric powder. Note: Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry. Heat oil and ghee in a pot.3 Green chili paste . turmeric powder. then put cloves and cinnamon and then add mustard leaves. salt and 2 cups of water.200 gms Green chilies . Add tomato pulp. Add salt.1 tbsp Mustard seeds . cashew nuts.50 gms Cashew nut .1 tbsp METHOD :v v v v v v v v v Shift wheat flour. Sprinkle cilantro leaves.1 tbsp Carom seeds . Cool and remove the dal.2 tbsp Asafoetida .4 Cinnamon . Mix well.1 tsp Oil .4 tbsp Red chili powder . Wash the lentils and pressure-cook it for three whistles.2 Tomatoes – 2 ü ü ü ü ü ü ü ü ü ü Tamarind . When they crackle add curry leaves. Boil for 10 minutes or till they get cooked completely.a pinch Cilantro leaves .3 tbsp Groundnut .½ cup Ghee .100 gms Salt to taste Garam masala . garam masala. Boil the dal. green chilies and a pinch of asafetida. as it gets colder.250 gms Wheat flour . Pour the lentils dal. This dish may become mushy. red chili powder and mix well.25 gms Turmeric powder . .1 tbsp Cloves . Add oil and knead the flour to roti like consistency. red chili powder. carom seeds.DAL DHOKADI Preparation Time : 35 minutes Serves : 4 .1 tbsp Brown sugar .6 INGREDIENTS :ü ü ü ü ü ü ü ü ü ü ü Split red gram . Serve warm. Mix tamarind and brown sugar water.
v Deep fry over medium heat until golden.½ tsp ü Mustard seeds . (To get a kadhi of better consistency. Then add 1. stirring occasionally. add fenugreek seeds and stir over medium heat until they begin to pop.150 gms For the pakoda: ü Gram flour .½ tsp ü Asafoetida .200 gms ü Onions. chopped fine .100 gms ü Spinach. julienne . chili powder.90 gms ü Chili powder . until the potatoes are cooked (for about six minutes). cut into thin rounds . stirring continuously.) To prepare the pakoda: v Mix all the ingredients together. turmeric powder and salt and whisk to mix well.300 gms ü ü ü ü ü ü ü Soda bicarb . add about 3 tbsp water and mix well. lower the heat and simmer.KADHI PAKODA Preparation Time : 50 minutes Serves : 4 INGREDIENTS :For the kadhi: ü One day old curd .1" piece Green chilies.1 tsp ü Coriander seeds .75 gms ü Cumin seeds .½ tsp METHOD :v Whisk the curd in a bowl. v Then add potato roundels. v Heat oil in a kadai and drop spoonfuls of the batter to make about 20 dumplings.½ tsp ü Salt to taste ü Ghee / clarified butter .2-litre water and whisk again. Add gram flour.1 tsp ü Turmeric powder . instead of curd use 1.7-litre buttermilk.5 ü Chili powder . Add curd (or buttermilk) and bring to a boil. stirring occasionally.¼ tsp ü Potatoes.½ tsp Ginger.¼ cup ü Fenugreek seeds . Remove to an absorbent paper to drain the excess fat. shredded . bring to a boil.4 Oil for deep frying For the tempering: ü Ghee / clarified butter .a pinch Salt to taste Coarse coriander powder . . until of thin sauce consistency. cover and simmer. cut into thin rounds .500 ml ü Gram flour . Lower the heat.1 tsp Carom seeds . v Heat ghee in a pan.a pinch ü Whole dried red chilies .
bring to a boil. cumin seeds and coriander seeds.v v Add the pakodas and onion roundels. and simmer on low heat. Add chili powder and stir well. until the kadhi reaches a thick sauce consistency. add the mustard seeds. Remove from heat and pour over the kadhi. stirring occasionally. . Remove and adjust the seasoning To prepare the tempering: v Heat ghee in a frying pan. Stir over medium heat until they begin to pop. Add whole red chilies and stir until they change colour (bright red). Then add asafoetida and stir until it puffs up. but carefully. v Remove to a bowl and serve with steamed rice or khichdi.
Sprinkle the chili powder and coriander. and mix well.¼ tsp ü ü ü ü ü Soda bicarb . Mix all ingredients except red chili powder and coriander. Cut into squares or diamonds Serve hot with coconut chutney or coriander chutney. Wash.1 cup Split green gram . drain and dry on a clean cloth for a few hours. The grain should be completely dried. take 1cup flour in a bowl. v v v v v . Keep. and check. Will keep good upto 2 months. To make khaman. Pierce knife. Dissolve soda-bicarb in the oil. and steam again for 2-3 minutes.1 cup Horse bean . Store in airtight container and use as required.aside for 4-5 hours.2 to 3 pinches Coriander finely chopped . This flour should be like very fine in texture (much like semolina). And 6” thick greased mould. Grind to a coarse flour in dry grinder or at the flourmill. Add buttermilk.½ tsp Oil . Add to batter. it should come out clean if done.2 tbsp Red chili powder .2 Ginger grated fine .8 INGREDIENTS :ü ü ü ü ü ü Rice . Pour immediately in a 6" diameter.1 cup Sour buttermilk .3 cups Green chilies crushed fine . Steam over water either in a cooker or steamer for 10-15 minutes (without the whistle if using a pressure cooker).KHAMAN DHOKLA Preparation Time : 45 minutes Serves : 6 .½ tbsp Salt to taste METHOD :v v v Mix the rice and pulses.
3 cup Salt to taste Turmeric powder . finely chopped . v For seasoning: v Sprinkle coconut and coriander all over khandvi rolls.2 to 3 pinches Oil . cut into 2" wide strips. Heat the batter over high flame. Stir vigorously and evenly to avoid lump formation. chopped . flour. Carefully roll each strip. asafoetida. pour a ladleful in a large greased plate.4 tsp ü Sesame seeds . Cook till the mixture thickens and starts leaving the sides a bit. v Serve as it is or with garlic chutney. curry leaves and chilies. Spread as thin as possible with the back of a large flat spoon. When done (about 7-8 minutes). salt and turmeric to form a batter. (Make a point that they are absolutely flat surfaced) When cool. v Heat oil in a small pan.8 INGREDIENTS :ü ü ü ü ü Gram flour . Add cumin. You may require 4-6 plates for this. repeat for all plates.1 stalk METHOD :v v v Mix thin buttermilk. Place in a serving dish. .1 tbsp For seasoning: ü Oil .2 pinches ü Green chilies.Preparation Time : 40 minutes Serves : 6 . At last add sesame seeds and immediately pour over rolls.1 tbsp ü Asafoetida .1 cup Thin buttermilk . stirring continuously.1½ tsp ü Coconut scraped – 1½ tbsp ü Coriander leaves. Use circular outward movements as for dosas.2 tsp ü Mustard seeds .2 ü Curry leaves .
8 INGREDIENTS :ü ü ü ü Chick pea flour . Add the blanched pistachios and almonds. Make sugar syrup of one thread consistency. Add the khoya.50 gms Pistachios blanched . In a kadhai or wok warm the rest of the ghee and the sifted flour. Stir over low heat.2 tsp ü Ghee . Fry till flour is golden but not brown stirring it continuously. Now sift it through a sieve. Add the syrup and cardamom powder to the fried flour.10 ü Green cardamom powder . Keep aside for 15-20 minutes. Keep aside.250 gms Khoya (dried whole milk).500 gms Sugar .250 gms METHOD :v v v v v v v Mix the chickpea flour or besan with 1/2 of the ghee. (Ricotta cheese can be used instead).MAGAJ Preparation Time : 50 minutes Serves : 6 .10 ü Almonds. Make round medium sized balls till warm pressing them tightly with hands and allow it to cool. peeled and blanched . Mix well. .
. grated . Let it set for 4-5 hours. Garnish with chopped almonds and pistachios.1½ cups ü Water . Stir in the grated mawa (ricotta cheese can be used) and cardamom powder. Heat the remaining ghee in a pan. Add the gram flour and ghee mixture and cook till the mixture is golden brown. coarsely ground .1 tsp For the sugar syrup: ü Sugar . water and milk. Stir continuously.2 tbsp ü Pistachios and almonds. Keep it on the fire for about 5-7 minutes. Pour the hot sugar syrup over the gram flour mixture. Rub the ghee into the gram flour till it begins to look like breadcrumbs.4 tbsp METHOD :v v v v v v v v v v Place the gram flour in a bowl.1 cup Cardamom powder . chopped . Cut into squares and serve at room temperature.2 cups Khoya/mawa.1 cup Gram flour. Make the sugar syrup by adding sugar. Stir well.8 INGREDIENTS :ü ü ü ü Ghee .MOHANTHAAL Preparation Time : 50 minutes Serves : 6 . Pour the mixture into a greased plate.1 cup ü Milk . Melt the ghee and add half the quantity to the gram flour. Remove from fire and cool till it is warm.
1 tbsp Spring Onion finely cut . soak & make paste ½ cup ü Capsicum.8 INGREDIENTS :- ü Split green gram. .1 ü Tomato. tomatoes as well as the onions. Cook till brown and flip. Cook again for 1-2 minutes until the vegetables are cooked.1 tbsp Onion finely cut .MOONG DAL CHILLA Preparation Time : 25 minutes Serves : 6 . large – 1 ü Salt to taste ü Ginger. finely cut . Heat a pan and pour a tbsp of batter and spread with the help of the laddle evenly. cut into thin strips-1tbsp ü ü ü ü ü Oil – to shallow fry Chili paste . Spread few pieces of capsicum.Add water if required to semi thick consistency. Pour a tsp of oil to the sides of the chilla. Repeat the process with the remaining batter.1 Cloves Garlic paste . Serve hot with coriander chutney or tomato ketchup.1 tbsp METHOD :v v v v v v v v Add the salt and green chilies paste to the pulses paste .
carom seeds and salt.1 tsp Salt to taste Sugar . turmeric.½ cup ü Red chili powder .100 gms ü Gram flour (besan) . v Add beans. whole .8 INGREDIENTS :- ü Broad beans.1 tbsp ü Wheat flour .100 gms ü Small brinjals slit . . flour. dumplings Heat the 4 tbsp oil. Form into small oval. v Add all the chunky vegetables and stir well. Cover and cook for 4-5 minutes. Keep aside. To proceed: v Form a paste of chili. Cover and cook on low till the yam is almost done.100 gms ü Raw banana chunks unpeeled .½ tbsp Lemon to taste For methi gatta: ü Fenugreek leaves finely chopped . lemon. v Serve hot. and sprinkle some water if required.¼ tsp ü ü ü ü ü Turmeric powder .1 tsp ü Oil . v Heat oil used for frying gattas to proceed.1 tsp ü Fresh ground coconut .4 tbsp ü Asafoetida . or with parathas. and coriander. v Add coriander. fry gattas for 2 minutes. stringed.1 tbsp ü Salt to taste ü Oil . Add sugar and stir. Marinate for 30 minutes. either as is. Remove from oil.OONDHIYU Preparation Time : 50 minutes Serves : 6 . ginger. Use a heavy large saucepan. v Rub the chunky veggies with oil and masala paste.100 gms ü Green chilies crushed .100 gms ü Yam chunks (kand) peeled . garlic.4 to 5 ü Ginger grated .1 tsp ü Garlic crushed 1/2 tsp ü Coriander leaves finely chopped .1 tbsp METHOD :For gatta: v Mix all ingredients and make stiff dough.½ tsp Carom seeds .
OSAMAN Preparation Time : 30 minutes Serves : 4 .2 tbsp Peanuts roasted . Simmer (boil slowly at low temperature) until dal is cooked.1 tbsp Cumin seeds . tamarind water. mix in the mustard seeds when they crackle.4 Red grams (masoor dal) . When nearly done.150 gms Turmeric powder .2 tbsp Green chilies sliced .12 Asafoetida .2 tbsp Tamarind pulp .6 INGREDIENTS :ü ü ü ü ü ü ü Coriander leaves chopped . Heat up the oil in a small pan.1 pinch Oil . and curry leaves. Serve hot decorated with coriander leaves. green chilies. mix in turmeric. Take off the heat up after a minute and pour out the oil and spices into the dal. fenugreek seeds. mix in cumin seeds. and then simmer. jaggery.2 tbsp Jaggery grated . .½ tsp Curry leaves . Wash the lentils and bring them to boil in 200 ml water.1 tsp ü ü ü ü ü ü Fenugreek seeds .½ tsp Mustard seeds . asafoetida. peanuts and salt.2 tbsp METHOD :v v v v v v v Dilute the tamarind pulp in 4 tbsp of water and see that there are no lumps.
combine the fenugreek and spinach leaves.4tbsp ü Gram flour (besan) . Top with a little grated paneer and one piece of tomato.2 tbsp ü Salt to taste FOR THE GARNISH ü Grated paneer .2 tbsp ü Pepper powder .½ tsp ü Soda bi-carb .PALAK METHI NA MUTHIYA Preparation Time : 40 minutes Serves : 5 INGREDIENTS :- ü Spinach leaves.1/3 tsp ü Cumin seeds (jeera ) . using water. Apply a little oil on your hands and divide the mixture into bite-sized portions and place in a steamer.1 tbsp ü Fresh cream .1 ½ tsp ü Whole wheat flour .¼ tsp ü Oil . chopped . Combine all the ingredients in a bowl and knead into soft dough. chopped . mix it well and squeeze out all the liquid. .2 tbsp ü Lemon juice .3 tbsp ü Chopped garlic .½ bunch ü Green chili-ginger paste . Steam for 15 to 20 minutes and serve hot with green chutney.1 ½ tbsp ü Chopped coriander .3 tbsp ü Finely shopped tomato – 1 METHOD :v v v v v v In a bowl.1 tsp ü Finely chopped onion (optional) .1 bunch ü Fenugreek leaves (methi). Sprinkle 1 tsp of salt.2 tbsp ü Semolina (rawa) .
Deep Fried 2-3 days . Heat oil. Mix all ingredients (not those for seasoning) The mixture should be a thick paste. chili and sugar as desired. and coconut.½ tsp ü Asafoetida .½ cup ü Gram flour (besan) .3 tsp ü Oil . add seeds. coriander.PATRA BHAJIYA Preparation Time : 50 minutes Serves : 20 – 25 pieces INGREDIENTS :- ü Large patra leaves (colocasia leaves) 15-20 ü Tamarind extract (juice) .½ tsp ü Mustard seeds . Mix well and serve hot or cold.1 tsp ü Powdered sugar . and remove.½ tsp ü Sesame seeds . Keep aside. Place in the perforated vessel of a double boiler or steam cooker. Add sesame. Cool. allow to splutter. Place another leaf over it. Repeat for all the leaves and paste. top layer being that of paste. Check and adjust. Roll lightly with a rolling pin.1 cup ü Chili powder . season as follows. starting with their base towards tip. Shelf life: Seasoned 1 day . Make the roll tight and seal sides with some paste.1 tbsp ü Salt to taste For seasoning: ü Oil . Remove thick veins with slanted knife.3 tsp ü Turmeric powder . Get a set of 3-4 layered leaves. Cut into 1/2" thick slices. Take a little paste and apply thinly all over leaf surface.3 to 4 pinches ü Crushed cumin seeds . Place a leaf backside up on a flat work surface. salt. wash and wipe leaves. Repeat.1 tbsp ü Cumin seeds .1 tbsp METHOD :v v v v v v v v v v v v v v v v v v v Clean.1 tbsp ü Coconut grated fine . Fold in the edges and roll the leaves. Steam in the cooker for 30-40 minutes till cooked.1 tsp ü Coriander leaves finely chopped . When cooled well.
2 to 3 pinches ü Coriander seed powder . Serve hot with phulka or thepla. Add ganthia or sev.1 cup ü Cumin seeds . Add sugar and stir to dissolve.½ tbsp ü Oil . Shelf life: To be served immediately .¼ tsp ü Amchoor (dried mango powder) . stir.¼ tsp ü Sugar ½ tsp ü Asafoetida . Add masala solution and allow simmering for 3-4 minutes. and allow spluttering.SEV GANTHIA SAAG Preparation Time : 10 minutes Serves : 3 INGREDIENTS :- ü Sev or ganthia(fried chickpea flour noodles) .½ tsp ü Red chili powder .1 tbsp ü Salt to taste METHOD :v v v v v v v Mix all dry masala in 1 cup water.½ tsp ü Garam masala . Heat oil in a pan.¼ tsp ü Coriander leaves finely chopped . garnish with chopped coriander. or roti. add seeds and asafoetida.
saffron mixture and cardamom in a bowl and churn using a hand blender.¾ cup A few strands saffron Warm milk . Mix together the hung curd. Rub the saffron into the warm milk until it dissolves. Place in the refrigerator.1 kg Powdered sugar .SHRIKHAND Preparation Time : 45 minutes Serves : 6 . sugar. Serve cold garnished with slivers of pistachios and almonds .1 tbsp ü Cardamom powder (elaichi) – 2 For the garnish ü Slivers of pistachios and almonds METHOD :v v v v v Hang the curd in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.8 INGREDIENTS :ü ü ü ü Thick curd .
v Make balls approximately 1" in diameter.1 cup For Garnish: ü Ghee .1 cup ü Powdered Sugar . v Add to the cheese mixture. ground . Make small pea sized balls and roll out to thin pooris of about 3 " in diameter.¼ cup ü Ground Almonds and Pistachios . Mix thoroughly and remove from heat. v Add the almonds and pistachios.SURATI GHARI Preparation Time : 50 minutes Serves : 6 .1 cup ü Ghee (clarified butter) . v Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed. v Mix in the ground cardamom and saffron. 8 to 10. once the water is evaporated. roast the semolina for about 3-4 minutes on medium heat. v In a separate saucepan.½ cup ü Condensed Milk .½ cup ü Ghee . Add enough milk to bind soft yet firm dough. v Add the condensed milk and sugar and continue to stir. The water will gradually be evaporated from the mixture.2 tbsp ü Fine Semolina (sooji) . For Poori: v Add the ghee to the flour and mix well.1 ½ cup ü Paneer (freshly prepared cottage cheese) .8 INGREDIENTS :For Filling: ü Ricotta Cheese . Slivered (optional) METHOD :For Filling: v Heat the ghee in a kadhai (or non stick saucepan) v Add the ricotta cheese and paneer. v Set aside to cool to room temperature. .1/3 cup ü Almonds and Pistachios.¾ cup ü Cardamom pods.15 ü Saffron strands.½ tin ü Sugar . soaked in 1 tsp milk For Poori: ü All Purpose Flour (maida) .1 tbsp ü Milk for binding ü Ghee .
Dip the Gharis and place on a waxed paper lined cookie sheet. v Slightly press the wrapped ball to make the top flat but still about almost 1" inch thick. v The ghee for the garnish should be firm. v Carefully remove the excess dough from the top and make sure to press dough to seal.Preparing the Ghari: v Place a ball into each poori. Your Ghari is now ready to serve. Set aside for the ghee to become firm. . TIPS AND VARIATIONS :v Be very careful while frying to make sure the Ghari doesn't stick to the bottom of the frying pan. Decorating the Ghari: v With clean hands. whip the sugar and ghee until light and fluffy. v Heat the ghee in a frying pan on low heat. v Set aside for 3-4 hours to completely cool. v Fry the pooris on both sides till very light golden in colour. Place slivers of almonds and pistachios on the top center. v Pull up the sides to completely wrap the ball.
2 tbsp Oil . for ease. Repeat for other side. to shallow fry. Use a little water and knead soft pliable dough. Divide dough into 9-10 balls and roll each into a 5" round. Repeat for remaining dough.for shallow frying Salt to taste METHOD :v v v v v v v v v Mix all ingredients except oil for shallow frying.25 INGREDIENTS :ü ü ü ü Wheat flour .THEPLA Preparation Time : 35 minutes Serves : Makes 20 .½ tsp Oil . Place on a hot griddle. Shelf life: 2-3 days at room temperature . Equally tasty when cold too.1 tsp Turmeric powder – 1/4 tsp Asafoetida – 4 to 5 pinches ü ü ü ü ü Cumin seeds – ½ tsp Sesame seeds . roast and drizzle oil. Serve hot with any sweet pickle or curds.1 cup Red chili powder . Sprinkle flour over chapati while rolling.
slit .2 tbsp Mustard seeds .1 tbsp Curry leaves .1 Oil .TUVAR DAL Preparation Time : 30 minutes Serves : 4 INGREDIENTS :ü ü ü ü ü ü ü Split red gram (tuvar dal) ..1 tsp Water .1 tsp Cumin seeds .4 Asafoetida .2 ü ü ü ü ü Ginger.1 cup Tomato. . Add turmeric powder. Take out the dal from the cooker and beat it thoroughly till it is blended properly. Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida. Add the drumsticks and bring to a boil.1/2 tsp Turmeric powder .1/2 tsp A squeeze of lemon. Add the rest of the ingredients and simmer for about 10 minutes. Add this to the cooked red gram. finely chopped . Fry on medium heat for about 2 minutes till the seeds splutter. Serve hot with rice. jaggery and salt to taste METHOD :v v v v v v v v v v Soak the split red gram in water for about an hour. Divide the drumsticks into 2" pieces and keep aside. Now pressure cook it for around 45 minutes or for 4 whistles.4 cup Green chili. salt and a drop of oil to the gram along with the water in which it was soaked. chopped finely .
2 Red chilly powder .4 tbsp Salt to taste To garnish: ü Grated fresh coconut (optional) ü Chopped coriander leaves METHOD :v v v Drop the sprouted field beans in boiling water.1/2 tsp ü Clove .2 ü Cinnamon .1 tsp ü Asafoetida . asafoetida and turmeric powder. Cover and keep on low heat for about 10 minutes. Heat the oil in a heavy . Now add the cloves.8 cups ü Sprouted field beans (surti vaal dal) . Keep aside.½ tsp Oil . the cooked sprouted field beans and salt. green chilies.bottomed vessel till it is very hot. add the rice.2 cups ü Cumin seeds .1/2 tsp ü Turmeric powder . Garnish with grated coconut (optional) and chopped coriander leaves. Now.VAAL NI DAL NO PULAO Preparation Time : 20 minutes Serves : 4 INGREDIENTS :- ü Cooked rice . cinnamon. and red chili powder. v v v v . Cook for 8 minutes or till they are fully cooked. Stir-fry on medium / low level for about 2 minutes. Serve hot immediately with any curry of your choice. Add the cumin seeds and let them splutter.1" stick ü ü ü ü Green chilly. Mix well. chopped .
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