Ingredients How to make Sarso ka Saag – Boil the mustard and spinach leaves till soft. Remove excess water and blend well and reserve.– Heat butter and add onion and fry till transparent.– Add ginger, garlic, green chilies to the above and cook for 2 mins.– Now add tomato and cook for another 3 mins.li– […]
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Ingredients How to make Spicy Pongal – Heat ghee in a pan and roast the moong dal nicely until it turns into light brown in colour.– To this add rice and roast rice as well for 2 mins– now add 8 cups of water and 3 green chillies, ginger, turmeric powder, salt, and cook uncovered
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Ingredients How to make Sanjori Mix together refined flour and salt in a bowl. Add three tablespoons of ghee and mix. Add enough water and knead into a soft dough. 2. Grease your hands and divide the dough into even sized balls and set aside covered with a damp cloth. Heat four tablespoons of ghee
Ingredients How to make Aloo Paratha Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli
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Ingredients How to make Aloo Wali Puri Mix mashed potatoes, atta, cumin powder, red chilli powder, garam masala powder, ghee and grated onion. Add water, little by little and knead into a medium stiff dough. Knead well. Cover with a damp cloth and keep aside for fifteen minutes. Divide dough into sixteen equal sized portions.
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Ingredients How to make Rajasthani Daal Bati Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough
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Ingredients How to make Kesar Murgh Heat oil. Add bay leaves and whole garam masala. Add onion, ginger, and garlic paste and fry on low heat till oil separates.Add dhania powder, and cashew nut paste and stir further.Add boneless chicken, curd, salt, pepper, chili powder and saffron.Bring to a boil, reduce heat, and simmer till
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Ingredients How to make Methi ke Gatte Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.Mix in mustard oil and enough water to knead into a firm dough.Divide into equal parts and roll into cylinders.Boil some water in a pot and mix in these cylinders (gattes) for 15 20 minutes.Drain, cool
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Ingredients How to make Vegetable Khichdi Wash rice and dal together.Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.Mix in rice and turmeric powder and continue to stir fry for 2 minutes.Mix in 4
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Ingredients How to make Jaipur ki Gajak Grease a tray with a little ghee.Roast sesame seeds over a low heat up until lightly brown.Roast cashew nuts also until lightly brown.Combine sugar, remaining ghee and 2 tblsp of water.Stir fry the mixture over medium heat up till it turns into a thick syrup.Take off from heat,
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