BAKED CHEESE POTATOES :-
BAKED CHEESE POTATOES :-
FOR 4 PORTIONS
INGREDIENTS :-
4 BIG SIZE POTATOES
200 GMS CHEESE
2 MEDIUM SIZE FINELY CHOPPED ONIONS
PEPPER 2 TSP
SALT ACCORDING TO TASTE
Tagged: Veg Receipe
KHICHADI KHAKARAS
FOR 4 KHAKARAS :-
60 GMS WHOLE WHEAT FLOUR
25 GMS MOONG DAL
15 GMS RICE
2 TSP CHILI PWD
2 TSP CORIANDER PWD
2 TSP HALDI PWD
1 TSP GARAM MASALA
4 TSP GHEE
PARATHAE KE LADOO
FOR 8 LADOOS
INGREDIENTS :-
175 GMS WHOLE WHEAT FLOUR
5 TBSP OF DESI GHEE
4-5 CARDAMOMS
100 GMS OF POWDERED SUGAR OR BOORA
METHOD :-
– PREPARE A DOUGH & DIVIDE IT INTO 5 EQUAL PORTIONS.
– THAN PREPARE 5 PARATHAS
– COOL THE PARATHAS
– WHEN THE PARATHAS COOL COMPLETELY, CUT EACH PARATHA IN TO 4 EQUAL PORTION .
– TAKE ALL THE CUT PIECES OF PARATHAS & GRIND IT IN MIXER.
CHAVAL KA PARATHA
FOR 4 PARATHAS
INGREDIENTS
175 GMS OF WHEAT FLOUR
50 GMS OF RICE
2 TSP RED CHILI POWDER
2 TSP GARAM MASLA
2 TSP MANGO POWDER
2 TSP CORIANDER POWDER
5 TBSP OF GHEE
SALT ACCORDING TO TASTE
METHOD :-
– BOIL THE RICE . DRAIN OUT THE WATER & ALLOW IT TO COOL .
– PREPARE A SOFT DOUGH OF WHOLE WHEAT FLOUR & ALLOW IT TO REST FOR AT LEAST HALF AN HOUR .
CHURI KE PARATHAE
FOR 10 PARATHAS
INGREDIENTS :-
200 GMS OF WHOLE WHEAT FLOUR
100 GMS OF WHOLE GREEN GRAM ( HARI MOONG KI DAL )
10 TBSP OF MUSTARD OIL
2 TSP RED CHILI POWDER
2 TSP CORIANDER POWDER
2 TSP GARAM MASLA
SALT ACCORDING TO TASTE
METHOD :-
– TAKE THE WHOLE MOONG DAL & WITHOUT WASHING IT GRIND IT INTO MIXER TO SMOOTH FLOUR.
INSTANT AAMBI HALDI KA ACHAAR
FOR 300 GMS OF AAMBI HALDI KA ACHAAR
INGREDIENTS:-
400 GMS OF AAMBI HALDI
5 BIG SIZE LEMONS
50 GMS OF SALT
METHOD :-
1) PEEL OF THE SKIN OF AAMBI HLDI .
2 ) CUT THE AAMBI HALDI INTO 1-2 CMS LONG & 1/2 CMS THICK PIECES
3) PUT THE VERTICALLY CUT PIECES INTO A CLEAN BROAD NECKED GLASS BOTTLE
4) THAN PUT THE SALT IN THE BOTTLE , CLOSE THE BOTTLE & SHAKE THE INGREDIENTS.
5 ) THAN SQUEEZE THE LEMONS & PUT THE JUICE IN THE BOTTLE.
6) AGAIN SHAKE THE BOTTLE & KEEP THE AMBI HALDI ACHAAR IN SUN LIGHT.
7 ) THE ACHAAR IS READY FOR CONSUMPTION.
MALAI MATAR ….a veg punjabi receipe
MALAI MATAR :
SERVING SIZE :-
FOR FOUR
INGREDIENTS :-
2 BUNCHES OF SPINACH
400 GMS OF TOMATOES
200 GMS OF MALAI ( FRESH CREAM )
250 GMS OF BOILED PEAS
2 TSP OF GINGER PASTE
2 FINELY CHOPPED GREEN CHILIES
1 TBSP OF GHEE
2 TSP HALDI POWDER
2 TSP CORIANDER POWDER
2 TSP JEERA
1 TSP RED CHILI POWDER
1 BIG CARDAMOM
2 CLOVES
4 BLACK PEPPER
2 TSP GARAM MASALA
A PINCH OF HEENG POWDER
RATAN JOT FOR COLOR
SALT
METHOD :-
1 ) BOIL PEAS AND KEEP IT ASIDE.
2 ) CLEAN SPINACH , WASH IT & GRIND IN MIXER ALONG WITH TOMATOES , MALAI & GREEN CHILIES TO A SMOOTH PASTE
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