Prep Time : 15 mins
Total Time : 15 mins
Serve : 2
INGREDIENTS
Pudina - 2 tsp
Green chilly - 1
Salt - to taste
Black salt - 1/4 tsp
Roasted cumin seeds powder - 1 tsp
Curd - 2 cup
Water - 1 cup
Ice cube - 10
METHOD
Add mint leaves,green chilly,black salt,salt and half cup of water in the blender and blend it.
Add curd and blend it.
Take a glass add ice cubes and pour the mint lassi sprinkle roasted cumin seeds powder
Enjoy the refreshing drink.
Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 2
INGREDIENTS
Chopped pumpkin / kaddu - 1 cup
Chopped green chilly - 1/4 tsp
Panch phoren(cumin seeds
fennel seeds,rai,methi seeds,
asafoetida) - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Dried mango powder /amchur - 1/2 tsp
Salt - to taste
Sugar - 4 tbsp
Oil - 2 tbsp
METHOD
Heat oil in a pan.
Add panch foren to crackle.
Add pumpkin /kaddu, and green chilly.
Add turmeric powder,red chilly powder,coriander powder,,salt and amchur powder and also add two tbsp of water and mix well.
Cover it and cook in a low flame for five mins.
Add sugar and mix well.
Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2
INGREDIENTS
Poi saag - 250 gms
Potato - 2
Tomato - 1
Bari - 6 pieces
Mustard seeds - 50 gms
Cumin seeds - 1 tsp
Garlic cloves - 3 - 4
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Fenugreek seeds - a pinch
Salt - to taste
Oil - 2 tbsp
METHOD
Clean and wash poi saag.
Peel and cut the potatoes into four pieces.
Grind the mustard seeds,cumin seeds and garlic cloves to make a fine paste.
Heat oil in a pressure cooker and fry the bari and strain it.
Add fenugreek seeds to crackle.
Add potatoes and stir fry 2 - 3 mins.
Add turmeric powder,red chilly powder and stir fry for 4 - 5 mins.
Add mustard seed paste and mix well.
Add finely chopped tomato and poi saag and mix well.
Add 1/2 cup of water and cover of the lid.
When the cooker release the whistle simmer the gas for 4 - 5 mins.
Switch off the gas.
Serve poi saag aloo subzi with chapati.
तैयारी का समय: 15 मिनट
पकाने का समय: 25 मिनट
कितने लोगों के लिए: 4
सामग्री
विधि
Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4
INGREDIENTS
For dosa
Rava / suji - 1 cup
Rice flour - 1 cup
Curd - 1 cup
Salt - to taste
Oil - 2 tbsp
For masala
Boiled potatoes - 4 big
Soak chana dal/gram lentil - 1 tsp
Mustard seeds - a pinch
Cumin / jeera seeds - a pinch
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Chopped onion - 1
Ginger,garlic paste - 1 tsp
Chopped green chilly - 2
Chopped coriander leaves - 1 tsp
Curry leaves - 6 - 7
Oil - 2 tbsp
Salt - to taste
METHOD
For stuffing
Heat oil in a wok.
Add mustard seeds and cumin seeds to crackle.
Add onion n saute for one to two mins.
Add soaked chana dal /gram lentil,curry leaves.
Add turmeric powder ,red chilly powder,ginger garlic paste and 2 tbsp water and mix well.
Add potatoes and salt and cook for 2 mins.
Garnish with coriander leaves.
Now stuffing is ready.
Heat nonstick tawa to very hot sprinkle some oil till it sizzles and quickly pour a large spoon of dosa batter on it.
Lower the heat put some oil over dosa.
Add potato masala of the dosa.
Wrap it.
Serve them hot with sambar and chutney.
For coconut chutney
INGREDIENTS
Fresh grated coconut - 1 cup
Roasted Bengal gram / chana dal - 2 tbsp
Curry leaves - 8 - 10
Green chilly - 4
Salt - to taste
For tempering
Black mustard seeds - 1/4 tsp
Oil - 1 tsp
Whole red chilly - 1
METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with dosa and sambar.
Prep Time : 10 mins
Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 4
INGREDIENTS
Fresh grated coconut - 1 cup
Roasted Bengal gram / chana dal - 2 tbsp
Curry leaves - 8 - 10
Green chilly - 4
Salt - to taste
For tempering
Black mustard seeds - 1/4 tsp
Oil - 1 tsp
Whole red chilly - 1
METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with idli,dosa.
