Prep Time : 15 mins.
Cooking Time : 25 mins
Serve : 4
For rice cheela
INGREDIENTS
Basmati rice - 200 gm
Chana dal - 50 gm
Cumin seeds -1 tsp
Salt - to taste
Oil - 1/2 cup
Chopped coriander leaves - 1 tbsp
Chopped coriander leaves - 1 tbsp
Water -as required
METHOD
Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste.
Mix cumin seeds, salt,chopped coriander leaves and enough water for a thin batter.
Now heat the 1 tsp oil in a non stick pan and spread the mixture
. Flip when done on one side.
Serve hot with aloo baingan ki sabji.
For aloo baingan ki subji
INGREDIENTS
Aloo/potato - 4 potato
Baingan /eggplant - 2 eggplant
Red chilli powder - 1 tsp
Turmeric powder -1 tsp
Garlic paste - 1 tsp
Panchphoran - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 2 tbsp
Tomato - 1
Chopped coriander leaves for garnish
METHOD
Wash and peel the potato and cut into four pieces
Wash and cut the baingan into pieces.
Heat the oil in a pressure cooker add asafoetida and pachphoran to crackle
Add potato, bringal, tomato and all the spices and half cup of water and cover the lid and steam it.
When the pressure cooker release the whistle switch off the flame.
After some time we open the cooker lid.Add salt and mix well.
Garnish with coriander leaves and serve with rice cheela.
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