Tagged: Veg Receipe

PARATHAE KE LADOO 4

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 6

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 2

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 2

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 1

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