Missi roti - spicy gram flour bread.
Preparation time : 10 minutes
Cooking Time :30 mins
Makes : 6 to 8
Ingredients:
wheat flour - 1 cup
gram flour(besan) - 1 cup
curd - 1/2 cup
carom seeds - 1/2 teaspoon
salt to taste
red chili powder - 1/2 teaspoon
green coriander chopped -1 tbsp
water 1/ 2 cup
Preparation:
1.Mix all the ingredients in a large bowl.
2.Knead with a little water at a time into a semi soft dough.
3.Divide the dough in 8 portions and roll each out to a 4 diameter disc .
4.Heat a tawa ,roast the disc evenly on both the sides, now remove the tawa from heat and roast the roti directly on the flame from both the sides till well done.Remove and repeat for other rotis.
Rajasthani Panchmela Dal- five in one pulse delight.
Cooking time : 30 minutes
Serves : 6-8
Ingredients:
Dhuli moong dal - 3 tbsp
chilka moong - 3 tbsp
chana dal - 4 tbsp
arhar dal - 4 tbsp
urad dal - 4 tbsp
matar dal - 4 tbsp
ghee -2 tablespoon
hing - 1 big pinch
cumin(jeera) seeds - 1 1/2 tsp
ginger julienne -1 1/2 piece
bay leaf - 3
dhania powder -1 tsp
amchoor powder -1 tsp
tomato, big -1
water - 2 cups
turmeric powder -1tsp
red chili powder - 1 tsp
sugar -a pinch
green coriander chopped - 5 tbsp
salt to taste
Preparation Method:
1.soak all the pulses together for half an hour, drain and keep aside.
2.Heat 1 1/2 ghee in a pressure cooker ,add hing ,cumin seeds , ginger and bay leaves and saute.Add the pulses and stir fry for 2-3 minutes.
3.Add coriander powder , amchoor powder and chopped tomato and saute again for 2-3 minutes.
4.Add water , salt , turmeric powder and pressure cook till 3 whistles then allow the pressure to release by itself.
5.Heat 1/2 teaspoon ghee in a small pan , add red chili powder mixed with 3 tbsp water and sugar.lower heat and simmer for 1 minute to get a rich red color.
6.Add this and green coriander to the cooked pulses .Mix well and serve hot with missi roti or meetha bhat.
Vrat Ke aloo - potato curry dry for navratri
Cooking Time : Cooking time 10-15 minutes
Serves : 2
Ingredients:
Boiled potato - 2 to 3 medium sized(cut into cubes)
roasted jeera powder- 1/2 teaspoon
red chili - 3 to 4
cumin seeds- 1/2 teaspoon
red chili powder - 1/2 teaspoon
green chili- 2 chopped
ginger chopped- 1/2 teaspoon
black salt to taste
ghee - 1/2 tablespoon
coriander leaves for garnishing
Preparation:
1.Heat ghee in a pan,add chopped green chili , jeera,chopped ginger ,red chili and fry for a minute.
3.cook for 5 minutes ,garnish with coriander leaves and serve hot.
Mathura Ke dubki wale aloo.
Preparation time : 20 minutes
Cooking Time : Cooking time 10-15 minutes
Serves : 2
Ingredients:
Boiled potato - 2 to 3 medium sized(crushed)
Dry ginger powder - 1/2 teaspoon
hing - pinch of
Green chili - 3 to 4(chopped)
cumin seeds- 1/2 teaspoon
turmeric powder - 1/2 teaspoon
salt to taste
water 1/2 cup
Refined oil - 1/2 tablespoon
coriander leaves for garnishing
Preparation:
1.Heat oil in a pan,add chopped green chili , hing , dry ginger powder and turmeric powder and fry for a minute.
2.Add water , salt to taste and crushed boiled potato .
3.Cook till the gravy thickens little bit (3-4 minutes).
4.Garnish with chopped coriander leaves and serve hot with roti or khichdi.
Easy Vegetable Biryani.
Preparation time : 1/2 an hour
Cooking Time : 20 minutes
Serves : 2
Ingredients:
Biryani(long grain basmati) rice-2 cups(half boiled)
Cooking Time : 20 minutes
Serves : 2
Ingredients:
Biryani(long grain basmati) rice-2 cups(half boiled)
Chopped beans - 1/2 cup
sweet corn - 1/4 cup
chopped carrot - 1/2 cup
Tomato – 1(sliced)
Onion - 2 medium sized(sliced)
Ginger garlic paste - 2 teaspoon
haldi powder - 1 teaspoon
kashmiri lal mirch powder – 1
cinnamon – 2 to 3 sticks
green cardamom-3 to 4
black cardamom- 2 to 3
Shahi jeera - 1 teaspoon
black pepper /laung - 1 teaspoon
bay leaf(tejpatta)-2 to 3
curd- ½ cup
oil- 2 tablespoon
salt to taste
Preparations:
1.Heat oil in a pan ,add sliced onion , raw garam masala(cinnamon ,cardamom, black cardamom ,shahi jeera ,black pepper and laung , bay leaf(tejpatta),
Tomato – 1(sliced)
Onion - 2 medium sized(sliced)
Ginger garlic paste - 2 teaspoon
haldi powder - 1 teaspoon
kashmiri lal mirch powder – 1
cinnamon – 2 to 3 sticks
green cardamom-3 to 4
black cardamom- 2 to 3
Shahi jeera - 1 teaspoon
black pepper /laung - 1 teaspoon
bay leaf(tejpatta)-2 to 3
curd- ½ cup
oil- 2 tablespoon
salt to taste
Preparations:
1.Heat oil in a pan ,add sliced onion , raw garam masala(cinnamon ,cardamom, black cardamom ,shahi jeera ,black pepper and laung , bay leaf(tejpatta),
3.Add ginger garlic paste and turmeric
powder fry for more 2 minutes , add kashmiri chili powder,salt to taste.
5.Add chopped vegetables ,cook for 5 minutes .
5.Add chopped vegetables ,cook for 5 minutes .
6.Add sliced tomato. Mix it properly and fry for 5 minutes or till the tomatoes
get tender.
7.Add semi cooked rice and water and cover the lid till the rice is properly cooked.
7.Add semi cooked rice and water and cover the lid till the rice is properly cooked.
8.Serve hot with picked onion or
onion raita.
Subscribe to:
Posts (Atom)
Posts
