MIX VEG PARATHA

         

INGREDIENTS:

CABBAGE - HALF BOWL CRUSHED

CARROT- HALF BOWL CRUSHED

CAULIFLOWER - HALF BOWL CRUSHED

GINGER/ GARLIC/CHILIES - PASTE 1 TSP

AJWAIN ( CAROM SEEDS)- 1 TSP

GREEN CORIANDER/ HARA DHANIYA - 1 TBSP FINELY CHOPPED

WHEAT FLOUR - 1 BOWL 

SALT - AS PER TASTE

OIL /GHEE - FOR GREASING

METHOD:-

• TAKE ONE BOWL OF WHEAT FLOUR/ ATTA  IN A KNEADING PLATE.
• NOW ADD ALL THE CRUSHED VEGETABLES (CABBAGE, CARROT, CAULIFLOWER), GINGER-GARLIC- CHILIES PASTE, CORIANDER , AJWAIN, SALT AND MIX IT WELL.
• KNEAD THE ADDED ITEMS WITH WHEAT FLOUR TO MAKE A DOUGH FOR PARATHAS.
• AS THE DOUGH IS READY, MAKE SMALL BALLS OF IT AND ROLL IT IN THE FORM OF ROTI'S.

• HEAT THE PAN AND PUT THE ROLLED PARATHA'S ON THE PAN, KEEP IT ON A MEDIUM FLAME 
• AS ONE SIDE IS DONE , TURN IT BACK AND APPLY THE OIL OR GHEE WITH A SPATULA ON BOTH SIDES.

• ONCE THE PARATHA'S ARE READY SERVE WITH GREEN CHUTNEY /SAUCE/CURD/PICKLE AS ONE LOVE TO HAVE IT.

MY KIDS  DON'T LOVE TO HAVE VEGETABLES SO I TRY TO GIVE THEM IN SUCH A MANNER SO THEY DON'T GUESS OUT WHAT IT IS MADE UP OFF AND THEY ENJOY HAVING IT WITH TOMATO SAUCE. 

MATAR KI GHUGHURI

MATAR KI GHUGHURI

INGREDIENTS:-

GREEN PEAS /MATAR – 1 BOWL

POTATOES- 2PCS                                                     

GARLIC – 4 TO 5 CLOVES COPPED

GREEN CHILLIES – 2PCS CHOPPED

SALT – AS PER TASTE

CHAAT MASALA – AS REQUIRED

OIL – FOR TEMPERING

METHOD:-

•          TAKE ONE BOWL OF  GREEN PEAS . 
•          CUT 2 POTATOES INTO LONG SLICES OR AS U LIKE.
  
•          TAKE A FRY PAN/ KADHAI , ADD 1 TBSP OF OIL AND LET IT BECOME HOT
  
•          AS THE OIL IS DONE NOW ADD CHOPPED GARLIC AND CHILIES, AS IT TURNS GOLDEN ,
•          NOW ADD BOWL OF MATAR AND SLICED POTATOES, ADD SALT TO IT AS PER YOUR TASTE
  
•          NOW COVER THE PAN WITH LID AND LET IT COOK FOR 10 MINS ON LOW FLAME.
•          AFTER TWO THREE MINUTES OPEN THE LID AND STIR IT.
•          AFTER 10 MINS CHECK THE POTATOES IF ITS DONE .
•          AS IT IS COOKED NOW ADD CHAAT MASALA AND ITS READY TO SERVE HOT
  
•          HAVE GHUGHURI WITH TEA AS MORNING BREAKFAST OR EVENING SNACKS.
•          IT TURNS OUT TOO YUMMY.

Kashmiri Dum Aloo

 

 





Ingredients (Samagri) :

• Potatoes (Alloo) :- 10 to 12 small sized
• Refined Oil (sarson ka tel ) - Deep Frying (talne k liye) & 1/4 Cup
• Kashmiri red Chillies : 4- 5 pcs.
• Dry Ginjer Powder ( sonth) - 1 tsp
• Fennel powder (saunf powder) - 1 tsp
• Cloves Powder - a pinch
• Hing - a pinch
• Yogrut - 2 cups
• Garam Masala Powder - 1/2 tsp
• Haldi Powder - 1/2 tsp
• Dhaniya (Coriander)Powder - 1/2 tsp
• Jeera Powder - 1/2 tsp
• Salt  -as per Taste
• Green Coriander leaves - For Garnishing

Method :

• Alloo ko pehle boil kar ligye for usme fork (kante wale spoon) se hole kar ligye our halka sa namak dal digye.
• Fir ek kadhai (Frying Pan) me tel garam kigye fir usme boiled alloo ko tal ligye halka gloden brown hone tak.
• Ab ek plate me nikal ligye 
• Fir kashmiri mirch ko thoda sa pani dal kar mixture me grind kar ligye.
• Ab ek Bowl me yogrut (dahi) ligye fir usme kashmiri mirch wala mixture, ginjer powder(sonth),
• Fennel (saunf) powder , haldi powder,  Dhaniya powder sab mix kar ligye.
• Ek kadhai (pan) me sarson/ mustard oil dal  kar garam kare .
• usme Cloves / lavang  powder aur hing dal de.
• Ab usme 1 Cup pani dal digye aur sawad anusar namak bhi aur ubalne (boil ) hone de.
• Ab Dahi wala jo mixture taiyar kiya tha usse bhi ubalte hue pani me dal digye aur thodi deir tak pakne de.
• Ek baar Jab Dahi wala mixture me halka sa ubal aa jaye to usme fried kiye huye Aloo dal de,
• Jab alloo gravy  absorb kar le aur usme se tel alag hone tak pakaye.
• Ab ek Serving bowl me nikal ligye aur upar se garam masala, jeera powder aur hare dhaniya se saja kar garma garam serve kare.

Baingan Ka Bharta

Ingredients ( samagri) :-

• Baingan ( Brinjal) - 3 pcs.
• Jeera - 1/4 table spoon
• Adrak (jinger) - 2 se 3 inch 
• Hari Mirch ( Green Chillies)- 3 pcs.
• Lahsun (Garlic) - 4 se 5 pcs.
• Onion/ Pyaj - 1 Bada pcs  katta hua
• Tamatar/ Tomato -1 pcs  katta hua
• Dhaniya Powder - 1 table spoon
• Haldi Powder - 1/4 table spoon
• Garam Masala - 1/2 table spoon
• Refined Oil or  Sarson Ka tel - 2 table spoon
• Salt/ Namak - Sawad anusar / as per taste
• Hara Dhaniya/ green coriender - sajane k liye / for garnishing

Method:-

• Sable pehle baingan to kat ligye aur pressure cooker me kareeb 3 se 4 siti ane tak pakaiye.
• Ab baingan ko ek thali me nikal ligye thanda hone par, ab usse achi taraha se maish kar ligye.
• Ek kadhai/ frying pan me Refined oil ya sarson ka tel dal kar garam hone de.
• Jaise hi Tel garam ho jaye usme jeera dal digye fir adrak, lahsun aur hari mirch ka paste mila kar dal de.
• Jab Paste halka bhura hone lage to kati hu pyaj dal kar hilaye aur fir tamator dal kar  usse bhi halka bhura hone tak pakayein.
• Ab usme Masle / maish kiya hua Baingan dal kar mix kare,
• Fir usme sabhi masale jaise ki haldi powder, Dhaniya Powder, Garam Masala aur Namak dal kar achi tarha se 5 se 10 min. tak pakayein.
• Ab pakaya hua baingan ek serving Bowl me nikal ligye aur hare dhaniye se saja kar garma garam parson,
• Baigan ka bharta aap makai ki roti, besan ki moti roti ke sath khaiye maja aur dugna ho jayega.

Kathal ki sabji (Veg. Jackfruit)

Kathal / Jackfruit



Katti hui kathal :-















Ingredients ( Samgri):

• Jackfruit (kathal) - 500 gms
• Tomato- 200 gm (3-4 pcs.) puyri
• Onion - 300 gm (4- 5 pcs.)puyri
• Cashew nut - 50 gm puyri
• zinger ( adark ) - copped 1"
• green chilies - 2 -3 pcs.
• Hing - 2 pinches
• Jeera  - half  table spoon
• Turmeric Powder ( Haldi Powder) - 1/4th table spoon
• Red Chilli Powder - 1/4th table spoon
• Garam Masala - 1/4th table spoon
• Tej patta - 3 se 4 patte
• Refined Oil  - 3 table spoon
• Salt - As per taste
• Green coriander( Hara Dhaniya) - for Garnishing.

 Method ( Vidhi ):

• Kathal ko katne se pehle haathon aur knief (chaku) me tel laga  lakar hi kate.
• Kate huye kathal ko cooker me baaf ligye approx. 3 se 4 vissel. 
• Fir Kadhai me 2 table spoon oil dal kar ubali hui kathal ko bhun le.
• Bhune huye kathal ko ek pan me khali kar ligye. 
• Fir kadhai me 2 Table spoon daliye aur garam hone par jeera aur tej patta daliye bhura one par usme adrak aur mirch ka paste dal digye. Fir usme pyaj ki pisi hui puyri dalkar hilaiye 5 min tak pakaiye uske baad usme tomato aur kaju ki pisi hui puyri mila kar achi tarha se pakayein.
• Usme se halka tel chutne lage to sare masale milaye jaise haildi powder, lal mirch powder, garam masala , namak (salt) as per taste dal kar achi tarha se pakayein . 
• Akhir me bhune huye kathal ko dal digye aur thoda sa pani dal kar pakayein 5 min le liye.
• Bas apki kathal ki gravy wali sawadist sabji taiyar hai. el serving bowl me khali kar ligye aur haare dhaniye se (garnish) saja kar garma garam serve kigye.