Monday 2 July 2012

PALAK AND CARROT PARATHA

INGREDIENTS:

Wheat flour
Salt to taste
Jeera
Red Chillie Powder
Black Pepper Powder
Oil

METHOD:

Chop Palak Leaves and Grate Carrot and keep aside
Take a bowl add Wheat flour,Salt, Red Chillie Powder,Black Pepper Powder, Palak Leaves and grated Carrot
Mix all the ingredients with water and dough is ready
Heat tawa or pan and make small chapathis and cook on tawa with oil on both sides
Serve with Papad or Curds

KADDU KI TIKKI

INGREDIENTS:

Kaddu (Bottle Gourd)
Onions
Ginger
Besan (Bengal Gram Flour)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder
Garam Masala Powder
Oil
Salt to taste

METHOD:

  • Grate Kaddu and add salt to it and keep aside for 2 to 3 mins
  • Squeeze out the water from kaddu
  • Chop finely onions and ginger.
  • Take a bowl add grated kaddu add onions and ginger
  • Add Besan and red chillie powder, turmeric powder, Dhania powder, Aamchur powder, Garam masala powder and Salt and mix it.
  • Make small shaped balls and fry it once
  • Heat oil in a pan and fry them once till it gets some light brown colour
  • Take out and put in a tissue paper and let the oil gets out in tissue paper
  • Then press those kaddu balls with your palm and make it flat
  • At the end Fry again and kaddu ki tikki is ready
Serve it with Tomato Sauce or Mint Chutney