1. Deep Fried Bittergourd (Karela) And Potatoes
Ingredients:- Bittergourd -5 (Karela)
Potatoes -2
Lemon juice -1/2tbsp
Green chillies -2 crushed
Ginger grated - small piece
Chilli powder - 1/2tsp
Salt to taste
Method - Wash and cut Karela into thin rings, and keep in a deep strainer. Heat enough oil in a pan and add handful Karela rings, deep fry until golden brown, remove it. Now cut potatoes into chips, fry and transfer in the Karela pot add salt and sprinkle with fresh lemon juice. Now toss the contents of the pot in bowl and serve.
2. Bottle gourd (Lauki ) kofta
Ingredients: - Bottle gourd - 1
Gram flour(Besan) 1/2 cup
Green chillies -2
Lemon juice - 1 tsp optional
Coriander leaves 1tbsp
Turmeric powder to taste
Grated ginger -1tsp
Asafoetida (hing) - pinch
Eno less than -1/2 tsp
Method - Wash, peel and grate Bottle gourd, add gram flour in it, mix with little salt chopped green chillies, grated ginger, asafoetida, turmeric, washed and cleaned coriander leaves. Now mix all without adding any water to it. Heat oil in a pan, make ball shape from the mixture, and put all in the oil carefully, when koftas are golden brown, remove and keep on the tissue paper to soak the extra oil. Now serve with any chutney.
Note- You can make tomato curry and dip all koftas in it, you can eat it with rice or chapati.
3. Khandvi (Gram flour n curd preparation)
Ingredients: - Gram flour -1 Cup
Curd -1 1/2 Cup
Water - 1 1/2 Cup
Green chillies -2
Turmeric powder -1/2 tsp
Ginger paste -1 tbsp
Salt to tast
Topping:- Mustard seeds - 1 tsp
Seasame seeds -2 tbsp
Grated Coconut for sprinkling
Coriander leaves - 1/2 bunch
Oil
Method - Sieve gram flour, add Curd, water, grated ginger, chopped green chillies, turmeric and salt place the pot on flame, when consistent mixture is observed, cook for 15 minutes mixing it continuously, if khandvi easily drops back into the pot, it is ready. Transfer the mixture in a dry steel tray, and immediately spread the cooked khandvi as thin as possible. Leave the spreader khandvi for at least 15 minutes to cool. Cut horizontally in half first and each half is cut across into smaller stripes. Roll each strip tightly in it roll shapes and keep in a plate. Add a simple topping made from heating oil with a mixture of mustard seeds, seasame seeds cook for 1 minute on a low flame and pour on the khandvi. Sprinkle coriander leaves, grated coconut, and serve with fresh mint and coriander chutney.
4. Fancy Rice
Ingredients: - Rice - 1 Cup
Mustard seeds -1 tsp
Turmeric powder - 1/2 tsp
Ghee or oil to taste
Water -2 1/4 Cups
Salt to taste
Yoghurt - 3/4 cup
Method - Clean, Wash and keep for 15 minutes, Cook the rice in water. When the rice has cooked add yoghurt and mix in the rice and serve immediately.
5. Rice with Lemon
Ingredients:- Rice - 1 Cup
Lemon rind - 1/2
Turmeric - 1/2 tsp
Oil to taste
Salt to taste
Water -2 1/4
Method - Cook rice in boiling water, add ghee or oil, turmeric salt and lemon rind in it. After the rice has cooked add lemon juice from half a lemon, mix and serve hot.
6. Rice with Saffron
Ingredients: - Rice -1 Cup
Mustard seeds -1/2 tsp
Cumin seeds - 1tsp
Saffron - 1/2 tsp
Ghee or oil to taste
Tomatoes -1 Chopped
Cloves - 4
Method - Clean, Wash the rice and keep, Cook rice in ghee or oil and add boiling Water with mustard seeds, Cumin Seeds, Saffron, Cloves and chopped tomato. Serve when rice is soft and cooked .
7. Yellow Split Dal (Pulses)
Ingredients: Yellow split dal - 1 Cup
Water - 6 Cups
Cumin Seeds -2tsp
Whole Dhania seeds -2tsp
Green Chillies -2
Asafetida -1/2 tsp
Cut tomatoes -3
Salt to taste
Fresh Coriander Leaves
Method - In a pan add yellow split dal, add water to the washed dal and boil over medium flame without a lid, for 15-20 minutes until the dal softens. Remove froth with a spoon. After 20 minutes prepare the seasoning. Heat ghee or oil in a pan,add cumin, whole dhania seeds, chopped green chillies, grated ginger, asafetida and turmeric and tomatoe in it. Saute it for 1 minute over a medium flame and pour the mixture into the cooked dal. Heat further for 5 minutes, garnish with fresh washed chopped coriander leaves. Serve with rice.
Note- You can use less or more water according to your taste.
Thanks
https://www.amazon.in
Fridge-Organizer-Storage-Drawer
Stylish-Deginer-Gown-Women
Ingredients:- Bittergourd -5 (Karela)
Potatoes -2
Lemon juice -1/2tbsp
Green chillies -2 crushed
Ginger grated - small piece
Chilli powder - 1/2tsp
Salt to taste
Method - Wash and cut Karela into thin rings, and keep in a deep strainer. Heat enough oil in a pan and add handful Karela rings, deep fry until golden brown, remove it. Now cut potatoes into chips, fry and transfer in the Karela pot add salt and sprinkle with fresh lemon juice. Now toss the contents of the pot in bowl and serve.
2. Bottle gourd (Lauki ) kofta
Ingredients: - Bottle gourd - 1
Gram flour(Besan) 1/2 cup
Green chillies -2
Lemon juice - 1 tsp optional
Coriander leaves 1tbsp
Turmeric powder to taste
Grated ginger -1tsp
Asafoetida (hing) - pinch
Eno less than -1/2 tsp
Method - Wash, peel and grate Bottle gourd, add gram flour in it, mix with little salt chopped green chillies, grated ginger, asafoetida, turmeric, washed and cleaned coriander leaves. Now mix all without adding any water to it. Heat oil in a pan, make ball shape from the mixture, and put all in the oil carefully, when koftas are golden brown, remove and keep on the tissue paper to soak the extra oil. Now serve with any chutney.
Note- You can make tomato curry and dip all koftas in it, you can eat it with rice or chapati.
3. Khandvi (Gram flour n curd preparation)
Ingredients: - Gram flour -1 Cup
Curd -1 1/2 Cup
Water - 1 1/2 Cup
Green chillies -2
Turmeric powder -1/2 tsp
Ginger paste -1 tbsp
Salt to tast
Topping:- Mustard seeds - 1 tsp
Seasame seeds -2 tbsp
Grated Coconut for sprinkling
Coriander leaves - 1/2 bunch
Oil
Method - Sieve gram flour, add Curd, water, grated ginger, chopped green chillies, turmeric and salt place the pot on flame, when consistent mixture is observed, cook for 15 minutes mixing it continuously, if khandvi easily drops back into the pot, it is ready. Transfer the mixture in a dry steel tray, and immediately spread the cooked khandvi as thin as possible. Leave the spreader khandvi for at least 15 minutes to cool. Cut horizontally in half first and each half is cut across into smaller stripes. Roll each strip tightly in it roll shapes and keep in a plate. Add a simple topping made from heating oil with a mixture of mustard seeds, seasame seeds cook for 1 minute on a low flame and pour on the khandvi. Sprinkle coriander leaves, grated coconut, and serve with fresh mint and coriander chutney.
4. Fancy Rice
Ingredients: - Rice - 1 Cup
Mustard seeds -1 tsp
Turmeric powder - 1/2 tsp
Ghee or oil to taste
Water -2 1/4 Cups
Salt to taste
Yoghurt - 3/4 cup
Method - Clean, Wash and keep for 15 minutes, Cook the rice in water. When the rice has cooked add yoghurt and mix in the rice and serve immediately.
5. Rice with Lemon
Ingredients:- Rice - 1 Cup
Lemon rind - 1/2
Turmeric - 1/2 tsp
Oil to taste
Salt to taste
Water -2 1/4
Method - Cook rice in boiling water, add ghee or oil, turmeric salt and lemon rind in it. After the rice has cooked add lemon juice from half a lemon, mix and serve hot.
6. Rice with Saffron
Ingredients: - Rice -1 Cup
Mustard seeds -1/2 tsp
Cumin seeds - 1tsp
Saffron - 1/2 tsp
Ghee or oil to taste
Tomatoes -1 Chopped
Cloves - 4
Method - Clean, Wash the rice and keep, Cook rice in ghee or oil and add boiling Water with mustard seeds, Cumin Seeds, Saffron, Cloves and chopped tomato. Serve when rice is soft and cooked .
7. Yellow Split Dal (Pulses)
Ingredients: Yellow split dal - 1 Cup
Water - 6 Cups
Cumin Seeds -2tsp
Whole Dhania seeds -2tsp
Green Chillies -2
Asafetida -1/2 tsp
Cut tomatoes -3
Salt to taste
Fresh Coriander Leaves
Method - In a pan add yellow split dal, add water to the washed dal and boil over medium flame without a lid, for 15-20 minutes until the dal softens. Remove froth with a spoon. After 20 minutes prepare the seasoning. Heat ghee or oil in a pan,add cumin, whole dhania seeds, chopped green chillies, grated ginger, asafetida and turmeric and tomatoe in it. Saute it for 1 minute over a medium flame and pour the mixture into the cooked dal. Heat further for 5 minutes, garnish with fresh washed chopped coriander leaves. Serve with rice.
Note- You can use less or more water according to your taste.
Thanks
https://www.amazon.in
Fridge-Organizer-Storage-Drawer
Stylish-Deginer-Gown-Women
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