GOBI KA PARATHA (CAULIFLOWER)

INGREDIENTS:

Cauliflower Florets
Jeera (Cumin Seeds)
Wheat Flour
Salt as per taste
Oil
Water
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Coriander Leaves

METHOD:

• Cut Cauliflower into Florets
• Take water in a vessel and boil the florets add salt to water
• Boil them for 3 to 5 mins on high flame
• Remove from water and when it is cool
• Grate these Florets and keep aside
• Add Red Chillie Powder, Dhania Powder and Aamchur powder and Chopped Coriander Leaves.Dont add Salt to this mixture because already you had added to water to boil these florets.
• Mix the Wheat flour dough.Take Wheat flour and add Salt, Jeera( Cumin Seeds) and Red Chillie powder and a tsp of Oil and mix and knead the dough with water.
• Now make a ball of dough and roll with  a rolling pin and put the gobi mixture in the middle of the chapathi as shown below in the pic

Now fold the chapathi and roll the chapathi into a big ball as shown below so that the mixture doesnt come out completely

Again start making a chapathi from the big ball as shown below

Now cook this chapathi on a tawa or on a pan by adding 2 to 3 tsp of oil on both sides



                                                           GOBI KA PARATHA

Gobi ka Paratha is ready to eat.Serve with Curds or Pickle or Papad.

MTR VERMICELLI IN YOGURT

INGREDIENTS:

MTR Vermicelli
Curds (Yogurt)
Salt as per taste
Black Pepper Powder
Jeera Powder (Cumin Powder)
Oil for tempering
Rai (Mustard seeds)
Jeera (Cumin seeds)
Curry Leaves
Green Chillies
Chopped Coriander Leaves
Water to boil the Vermicelli

METHOD:

• Take water in a vessel and boil the water
• Add Vermicelli to it and mix and simmer the gas.
• Add Salt as per your taste and put 1 tbsp of Oil so that Vermicelli doesnt stick
• Let cook for 2 to 3 mins
• Remove from gas and drain out the hot water and add cold water to the Vermicelli
• After adding cold water mix it with a laddle and drain out this cold water
• Add again cold water to it and drain out for 3 times
• Finally strain out the whole water with a strainer and keep aside the Vermicelli

                                      This Pic is of ready Vermicelli boiled and cooked

• Now take another vessel and add curds and whisk the curds
• Add Salt as per your taste, Black Pepper Powder, Jeera Powder and mix the Curd mixture
• Take oil in a pan pour oil into it
• When oil gets heated add Rai (Mustard seeds),Jeera (Cumin Seeds),Green Chillies and Curry Leaves and pour this into Curds and mix well.
• Finally mix this Curd mixture to Cooked Vermicelli.
• Garnish it with Coriander Leaves

                                               Vermicelli in Yogurt is ready to eat

Optional: For this recipe you can add any of your dry Powders and if possible you can also add grated Carrots and tomatoes if required.Even you can garnish it with fried Cashew nuts or Almonds for decoration.

DHOKLA:

INGREDIENTS:

Gram Flour
Turmeric Powder
Red chillie Powder
Salt
Sugar
ENO fruit Salt
Water
Oil

METHOD:

• Take a vessel and pour water
• Add Gram Flour, Salt to taste, Turmeric Powder, Red Chillie Powder and a pinch of sugar and mix well.
• Add oil to it and mix the whole mixture
• The Consistency must be of thick and not watery
• Finally add ENO fruit salt and mix well all the ingredients.
• Take a Idly Cooker and pour this batter into Idly moulds and steam in a Idli Cooker.

For the tempering:
When these Idlis are ready then take oil in a pan.When oil gets heated add Rai(Mustard Seeds), Jeera (Cumin Seeds) and green chillies and Curry Leaves and pour it on these Idlis

Dhokla's are ready and serve it with Mint chutney or Tomato Ketchup


                                                       DHOKLA       

 

BLACK URAD DAL CURRY:

INGREDIENTS:

Black Urad Dal Split
Onions
Ginger
Garlic
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Oil
Water

METHOD:

• Soak black urad dal split for 10 mins
• Chop finely onions, ginger, garlic and tomatoes
• Take a pressure cooker pour Oil into it
• Add Chopped Onions and saute till it turns into light brown colour
• Add ginger and garlic paste and saute well
• Add tomatoes, Salt, turmeric powder, Red chillie powder and dhania powder and mix well
• Finally add water to it and put soaked black urad dal split and mix
• Close the lid of the cooker and let 2 whistles come
• Then simmer the cooker for 15 mins till black dal cooks well

Garnish it with Coriander Leaves
Black urad dal split is ready and serve with Chapathi or Naan or Paratha.



                                                  BLACK URAD DAL SPLIT (RAW)

                                                    BLACK URAD DAL CURRY

 

CHILRA (GRAM FLOUR DOSA)

INGREDIENTS:

Besan (Gram Flour)
Jeera (Cumin Seeds)
Onions
Curry Leaves
Salt as per taste
Oil
Water
Red Chillie Powder

METHOD:

• Chop Onions and Curry Leaves finely and keep aside
• Take Besan in a vessel and add Chopped onions and Curry leaves to it
• Add Salt, Red chillie powder and one tbsp of oil to it and mix well
• Now mix all the ingredients and add water to it.
• The Consistency of the batter must be of dosa batter not too thick nor too thin.
• Heat a tawa or a pan and pour the batter into a dosa shape.
• Pour 2 to 3 tbsp of oil on the tawa and cook it on medium flame.

Chilra is ready and Serve hot with tomato sauce or tomato ketchup.

                                                                   CHILRA

 

SWEET LOLO

INGREDIENTS

Wheat Flour
Sugar
Water
Ghee
Milk

METHOD:

• Make sugar syrup.Put sugar in a vessel and pour water till sugar immerses in water.
• Then boil it on a gas and make sugar syrup of it
• Add Ghee to the wheat flour and mix well
• Knead the wheat flour with Sugar syrup
• when the  dough is ready add little of milk to it and mix well
• The dough is ready to make Lolo.Set aside the dough for 15 mins and cover the dough with a plate. In case if the dough is very hard then you can add more milk and knead it again.
• Roll the ball of the dough into Fat chapathi shape.
• cook this chapathi on a tawa on a low flame
• while cooking put 2 to 3 tbsp of ghee on it on both sides and cook it.

Sweet Lolo is ready and you can preserve it in an air tight container for 2 to 3days.

For this recipe only Ghee is required but not Oil.

POTATO &  TOMATO CURRY

INGREDIENTS:

Potatoes
Tomatoes
Turmeric Powder
Red Chillie powder
Dhania Powder
Salt as per taste
Curry Leaves
Oil
Rai (Mustard Seeds)
Jeera (Cumin Seeds)

METHOD:

• Cut Potatoes into medium size pieces and keep it in water.Otherwise Potatoes will turn into black
• Grind tomatoes in a mixie or in a food processor
• Take a Pressure Cooker and Pour Oil  to it
• when Oil gets hot add Rai,Jeera,Potatoes and mix well and add Curry Leaves too.
• Mix  the Potatoes for 2mins
• Add Tomato Puree and mix well
• Add Salt, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix all the ingredients well
• Keep on Stirring till tomato puree becomes thick like gravy
• Finally add little water so that the potatoes becomes soft enough.
• Close the Lid of the cooker and let 2 whistles come and then simmer it for 10 to 12 mins.

Potato & Tomato curry is ready to eat and Serve hot with Puri or Chapathi