indian
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indian [2009/06/16 02:59] k2patel |
indian [2020/08/10 02:35] (current) |
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| == PROCEDURE: == | == PROCEDURE: == | ||
| - | <code text> | + | |
| - | - Heat 50 gm ghee in cooker, add chopped onions and saute. | + | * Heat 50 gm ghee in cooker, add chopped onions and saute. |
| - | - Add ginger and garlic paste saute over slow heat for 2 minutes. | + | * Add ginger and garlic paste saute over slow heat for 2 minutes. |
| - | - Then add both dals and vegetables dices, cook for 10 minute, | + | * Then add both dals and vegetables dices, cook for 10 minute, |
| - | - Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes. | + | * Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes. |
| - | - Add around 1 1/2 litre of water and pressure-cook till one whistle. | + | * Add around 1 1/2 litre of water and pressure-cook till one whistle. |
| - | - Then simmer and again cook for 15 min | + | * Then simmer and again cook for 15 min |
| - | - Pass the vege tables &dal through straines/blender. | + | * Pass the vege tables &dal through straines/blender. |
| - | - In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds. | + | * In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds. |
| - | - Add strained dal and tamarind pulp. | + | * Add strained dal and tamarind pulp. |
| - | - Cook for 5 min or correct consistency | + | * Cook for 5 min or correct consistency |
| - | - Garnish with coriander leaves, slit green chilli and brown sliced onions. | + | * Garnish with coriander leaves, slit green chilli and brown sliced onions. |
| - | - Serve hot with brown rice & kebabs. | + | * Serve hot with brown rice & kebabs. |
| - | </code> | + | |
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| * Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. | * Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. | ||
| * Cut khaman into squares or diamonds and serve hot with coconut chutney. | * Cut khaman into squares or diamonds and serve hot with coconut chutney. | ||
| + | |||
| + | |||
| + | ===== Rajashthani Papad Ki Sabji ===== | ||
| + | |||
| + | === Ingredients === | ||
| + | * 2-3 medium sized papads | ||
| + | * 1 tbsp curds | ||
| + | * 1/2 tsp chilli powder | ||
| + | * 1-2 pinches turmeric | ||
| + | * 1-2 pinches asafoetida | ||
| + | * 1/4 tsp cumin | ||
| + | * 1/4 mustard seeds | ||
| + | * 1 tbsp ghee | ||
| + | * 1 tsp chopped coriander | ||
| + | * Salt To Taste | ||
| + | * 1 cup water | ||
| + | |||
| + | === Method === | ||
| + | |||
| + | * Crack the papads into 1 inch squares. | ||
| + | * Heat ghee in a saucepan, add seeds. | ||
| + | * Add asafoetida. Add chilli powder and curds at the same time. Stir till curds brown | ||
| + | * Add turmeric, water and salt. Boil. | ||
| + | * Add papads and coriander. | ||
| + | * Boil for 3-4 minutes. | ||
| + | * Serve papad ki sabzi hot with chappatis. | ||
| + | |||
| + | |||
indian.1245121169.txt.gz · Last modified: 2020/08/10 02:30 (external edit)
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