How to Make Khakra Recipe

Ingredients:

• 2 Cups flour
• 1 Cup kasoori methi
• 2 tbsp Red chilli powder
• 4 tbsp Ajawin
• 2 tsp Salt
• 6 tbsp Ghee

How to make Khakra:

Mix flour, kasoori fenugreek and ajwain.
Salt, add butter and red pepper.
Add water to make dough.
The 2 for1 / Keep an hour.
Roll out the dough patties
Place the tortilla maker and close lid.
Keep it until it turns crisp.
Serve it with green chutney.

How to Make Khakra Recipe

Ingredients:

• 2 Cups flour
• 1 Cup kasoori methi
• 2 tbsp Red chilli powder
• 4 tbsp Ajawin
• 2 tsp Salt
• 6 tbsp Ghee

How to make Khakra:

Mix flour, kasoori fenugreek and ajwain.
Salt, add butter and red pepper.
Add water to make dough.
The 2 for1 / Keep an hour.
Roll out the dough patties
Place the tortilla maker and close lid.
Keep it until it turns crisp.
Serve it with green chutney.

Gujarati Doodhi Muthia Recipe

Ingredients:

For the muthias

• 2 cups White Pumpkin (lauki), grated
• 1 Onion, grated (optional)
• 1 cup Whole Wheat Flour (gehun ka atta)
• ¾ cup Semolina (rawa)
• ½ cup Bengal Gram Flour (besan)
• 2 tbsp Green Chili-Ginger Paste
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Garam Masala
• ½ tsp Cumin Seeds (jeera)
• ½ tsp Fennel Seeds (saunf)
• Juice of 1 ½ Lemons
• 2 tbsp Sugar
• 2 tbsp Coriander, chopped
• 4 tbsp Oil
• ½ tsp Soda-bi-carbonate
• ½ tsp Asafetida (hing)
• Salt to taste
• For the tempering
• 2 tsp Mustard Seeds
• 1 tbsp Sesame Seeds (til)
• ½ tsp Asafetida (hing)
• 4 tbsp Oil

For garnishing

• 2 tbsp Coriander, chopped
• 2 tbsp Coconut, grated

How to make Doodhi Muthia:

Pumpkin and onion to remove excess water stress. Liquid to separate the dough to use for kneading.
Combine the pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chillies, ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda - bi-carbonate asafoetida, and In a large bowl, mix salt and knead to form soft dough.
Add strained vegetable liquid to the dough if necessary.
Oil your hands and divide dough into 3 parts.
About 8 inches long, roll out each part into a cylindrical shape.
25 to 30 minutes or until they are muthias steam. Muthias inserted in the center and if a toothpick comes out clean, they are.
Cool and slice them into ¾ inch long pieces and keep aside.
Heat oil in a pan. Add mustard seeds. When they start crackling, add sesame seeds and asafoetida.
About 5 to 10 minutes for the oil and fry chopped Add muthias. Remove them when they turn light brown in color.
They garnish with coriander and coconut.
Serve hot with green chutney.

Gujarati Doodhi Muthia Recipe

Ingredients:

For the muthias

• 2 cups White Pumpkin (lauki), grated
• 1 Onion, grated (optional)
• 1 cup Whole Wheat Flour (gehun ka atta)
• ¾ cup Semolina (rawa)
• ½ cup Bengal Gram Flour (besan)
• 2 tbsp Green Chili-Ginger Paste
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Garam Masala
• ½ tsp Cumin Seeds (jeera)
• ½ tsp Fennel Seeds (saunf)
• Juice of 1 ½ Lemons
• 2 tbsp Sugar
• 2 tbsp Coriander, chopped
• 4 tbsp Oil
• ½ tsp Soda-bi-carbonate
• ½ tsp Asafetida (hing)
• Salt to taste
• For the tempering
• 2 tsp Mustard Seeds
• 1 tbsp Sesame Seeds (til)
• ½ tsp Asafetida (hing)
• 4 tbsp Oil

For garnishing

• 2 tbsp Coriander, chopped
• 2 tbsp Coconut, grated

How to make Doodhi Muthia:

Pumpkin and onion to remove excess water stress. Liquid to separate the dough to use for kneading.
Combine the pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chillies, ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda - bi-carbonate asafoetida, and In a large bowl, mix salt and knead to form soft dough.
Add strained vegetable liquid to the dough if necessary.
Oil your hands and divide dough into 3 parts.
About 8 inches long, roll out each part into a cylindrical shape.
25 to 30 minutes or until they are muthias steam. Muthias inserted in the center and if a toothpick comes out clean, they are.
Cool and slice them into ¾ inch long pieces and keep aside.
Heat oil in a pan. Add mustard seeds. When they start crackling, add sesame seeds and asafoetida.
About 5 to 10 minutes for the oil and fry chopped Add muthias. Remove them when they turn light brown in color.
They garnish with coriander and coconut.
Serve hot with green chutney.

How to Make Dahi Vada Recipe

Ingredients:

For Wada:

• 1 Cup Urad daal
• Salt to taste
• Oil to fry

For Dahi :

• 1 kg Dahi (yogurt)
• 1/2 tsp grated Ginger
• Finely chopped coriander leaves
• 1-2 green chilies chopped
• Salt to taste
• 2 tsp Roasted cumin(jeera)powder
• Red chili powder to taste

Method:

For Bada
Clean, wash and soak lentils overnight.
Peace in the smooth paste.
Add salt to taste.
Heat oil in a pan and fry until golden brown batter and drop a spoon.
Take the hot vadas and put in cold water for 2-3 minutes.
Now they take out the water squeezing the water and keep aside.
For yogurt - Blend yogurt (curd) and some water until it is smooth.
Place in the refrigerator for an hour to get cold.
Salt, add red chili powder and cumin powder.
Service - in a deep dish arrange wada and pour yogurt on them.
Now imli (tamarind) sauce and add the green sauce.
Garnish with coriander.
Serve chilled curd vadas.

How to Make Dahi Vada Recipe

Ingredients:

For Wada:

• 1 Cup Urad daal
• Salt to taste
• Oil to fry

For Dahi :

• 1 kg Dahi (yogurt)
• 1/2 tsp grated Ginger
• Finely chopped coriander leaves
• 1-2 green chilies chopped
• Salt to taste
• 2 tsp Roasted cumin(jeera)powder
• Red chili powder to taste

Method:

For Bada
Clean, wash and soak lentils overnight.
Peace in the smooth paste.
Add salt to taste.
Heat oil in a pan and fry until golden brown batter and drop a spoon.
Take the hot vadas and put in cold water for 2-3 minutes.
Now they take out the water squeezing the water and keep aside.
For yogurt - Blend yogurt (curd) and some water until it is smooth.
Place in the refrigerator for an hour to get cold.
Salt, add red chili powder and cumin powder.
Service - in a deep dish arrange wada and pour yogurt on them.
Now imli (tamarind) sauce and add the green sauce.
Garnish with coriander.
Serve chilled curd vadas.

Idli Sambhar Recipe

Ingredients:

• 1 cup Moong dal
• 1/4 cup Thoor dal
• 5 Drumsticks(11/2 inch pieces)
• 1 Carrot (cut into 1/2 inch pieces)
• 1 Medium size brinjal (cut into 1/2 inch pieces)
• 1 Potato (cut into 1/2 inch pieces)
• 2 Green chillies
• 1 Medium size tomato
• 1 Medium size onion
• 1 Coriander powder
• 1/2 Chilli powder
• 1/4 Turmeric powder
• Salt for taste

For Tempering:

• 2tbsp Oil
• 1 Chopped onion(chopped)
• 1tsp Mustard seeds
• 1/2tsp Urad dal
• 3 Curry leaves

Method:

A pressure pan fry for 6-7 million tonnes of moong.
thoor dal, vegetables, sliced ​​tomatoes, sliced ​​onions, add green pepper.
2 whistle.Then pan to pressure them to open and 5 million tonnes of coriander powder, chili powder, turmeric powder, add salt and cook.
Now, a tempering vessel pre-heat oil and splutter mustard seeds, the lentils, curry leaves urad.
Gloden and fry onions until brown and add the sambar.
Idly and dosa with sambar is ready to serve.

Idli Sambhar Recipe

Ingredients:

• 1 cup Moong dal
• 1/4 cup Thoor dal
• 5 Drumsticks(11/2 inch pieces)
• 1 Carrot (cut into 1/2 inch pieces)
• 1 Medium size brinjal (cut into 1/2 inch pieces)
• 1 Potato (cut into 1/2 inch pieces)
• 2 Green chillies
• 1 Medium size tomato
• 1 Medium size onion
• 1 Coriander powder
• 1/2 Chilli powder
• 1/4 Turmeric powder
• Salt for taste

For Tempering:

• 2tbsp Oil
• 1 Chopped onion(chopped)
• 1tsp Mustard seeds
• 1/2tsp Urad dal
• 3 Curry leaves

Method:

A pressure pan fry for 6-7 million tonnes of moong.
thoor dal, vegetables, sliced ​​tomatoes, sliced ​​onions, add green pepper.
2 whistle.Then pan to pressure them to open and 5 million tonnes of coriander powder, chili powder, turmeric powder, add salt and cook.
Now, a tempering vessel pre-heat oil and splutter mustard seeds, the lentils, curry leaves urad.
Gloden and fry onions until brown and add the sambar.
Idly and dosa with sambar is ready to serve.

Sev Usal (Usal Paav) Recipe

Ingredients

4 cups dried green peas (green vatana)
4 tbsp tamarind paste
3 tsp cumin seeds
3 tsp mustard seeds
2 green chillies - chopped
2 tsp turmeric powder
salt - to taste
3 tbsp sugar (or jaggery)
2 tbsp lemon juice (optional, add to taste)
2 tbsp red chilli powder
2 tsp garam masala powder
3 tbsp oil
1/2 cup chopped coriander

Additional

1 cup coriander - chopped
1/2 cup onions - chopped
2 cups thick Sev (you can find it easily at an Indian store)
Red Garlic chutney - to taste
Green Coriander chutney - to taste
Date-Tamarind sweet chutney - to taste



Method

Soak in water overnight or at least 4-5 hours, dried green peas. Then pressure cook them till 3-4 whistles so they are well cooked, are almost mashed.
Now take a pan, that is, add the cumin and mustard seed oil. They spluttering, add green pepper, for a minute saute, then add it to boiled peas start. Substantial amount of tamarind paste and water to add to make it like a juice. Most of the water then evaporate, so do not worry if the curry looks thin in the beginning. Now all the dry masala powder, salt, lemon juice and add sugar. Boil on medium flame for some time to this. Adjust seasoning to your taste, then finally chopped cilantro (reserve the other for garnish) Add. Remove from flame and set aside.

Meanwhile, the first of all to make ketchup, or get the store ready-made ones. For sauce recipes, date tamarind sauce and green sauce see. Now the juice into a bowl or plate charge, according to your taste add all 3 chutneys. Sprinkle on top to add some saved reduction, and top it off with chopped onions and coriander. Sauteed in ghee or butter with bread pieces Serve hot. For me, I just like it is!

Sev Usal (Usal Paav) Recipe

Ingredients

4 cups dried green peas (green vatana)
4 tbsp tamarind paste
3 tsp cumin seeds
3 tsp mustard seeds
2 green chillies - chopped
2 tsp turmeric powder
salt - to taste
3 tbsp sugar (or jaggery)
2 tbsp lemon juice (optional, add to taste)
2 tbsp red chilli powder
2 tsp garam masala powder
3 tbsp oil
1/2 cup chopped coriander

Additional

1 cup coriander - chopped
1/2 cup onions - chopped
2 cups thick Sev (you can find it easily at an Indian store)
Red Garlic chutney - to taste
Green Coriander chutney - to taste
Date-Tamarind sweet chutney - to taste



Method

Soak in water overnight or at least 4-5 hours, dried green peas. Then pressure cook them till 3-4 whistles so they are well cooked, are almost mashed.
Now take a pan, that is, add the cumin and mustard seed oil. They spluttering, add green pepper, for a minute saute, then add it to boiled peas start. Substantial amount of tamarind paste and water to add to make it like a juice. Most of the water then evaporate, so do not worry if the curry looks thin in the beginning. Now all the dry masala powder, salt, lemon juice and add sugar. Boil on medium flame for some time to this. Adjust seasoning to your taste, then finally chopped cilantro (reserve the other for garnish) Add. Remove from flame and set aside.

Meanwhile, the first of all to make ketchup, or get the store ready-made ones. For sauce recipes, date tamarind sauce and green sauce see. Now the juice into a bowl or plate charge, according to your taste add all 3 chutneys. Sprinkle on top to add some saved reduction, and top it off with chopped onions and coriander. Sauteed in ghee or butter with bread pieces Serve hot. For me, I just like it is!

Peas Pulao Recipe

Ingredients

• 2 cups of basmati rice
• 2 cups of green peas
• 1 large onion (or 2 medium),
• cut lengthwise and halved
• 1 green chilli, slit lengthwise (optional)
• 6-8 cashew nuts
• 1/2 tsp cumin (jeera)
• 1/2 tsp garam masala powder
• 2 cloves
• 2 cardamom seeds
• 1-2 mint leaves for garnish
• 8-10 tsp vegetable oil (or ghee)
• 4 cups of water
• Salt to taste

Method:

Wash and soak rice for 10 minutes.
Heat oil, fry cashew nuts until golden brown and set aside.
1 / until well-browned onions 4 Saute, and set aside for garnishing.
For a minute cumin, cloves, cardamom and add and fry. As they begin to brown, 5 minutes remaining onions, green peas, and add green pepper and saute.
About 2 minutes the rice, garam masala and salt, add and saute until rice is coated with oil, and gives off a nutty aroma.
Add 4 cups of water and cover and cook until done, or about the pressure cooker to cook for 3 whistles. Or rice cooker 3 3 / 4 cup water to cook rice with.
Garnish with sauteed onions, and cashews.
Serve hot with raita of your choice pea casserole.

Peas Pulao Recipe

Ingredients

• 2 cups of basmati rice
• 2 cups of green peas
• 1 large onion (or 2 medium),
• cut lengthwise and halved
• 1 green chilli, slit lengthwise (optional)
• 6-8 cashew nuts
• 1/2 tsp cumin (jeera)
• 1/2 tsp garam masala powder
• 2 cloves
• 2 cardamom seeds
• 1-2 mint leaves for garnish
• 8-10 tsp vegetable oil (or ghee)
• 4 cups of water
• Salt to taste

Method:

Wash and soak rice for 10 minutes.
Heat oil, fry cashew nuts until golden brown and set aside.
1 / until well-browned onions 4 Saute, and set aside for garnishing.
For a minute cumin, cloves, cardamom and add and fry. As they begin to brown, 5 minutes remaining onions, green peas, and add green pepper and saute.
About 2 minutes the rice, garam masala and salt, add and saute until rice is coated with oil, and gives off a nutty aroma.
Add 4 cups of water and cover and cook until done, or about the pressure cooker to cook for 3 whistles. Or rice cooker 3 3 / 4 cup water to cook rice with.
Garnish with sauteed onions, and cashews.
Serve hot with raita of your choice pea casserole.

Indian Chinese Samosa Recipe

Ingredients:

• 1 cup Noodles (boiled)
• 1 carrot (grated)
• 2 onions (sliced)
• 2 cup cabbage (shredded)
• 1 tsp Soy Sauce
• ½ tsp Ajinomoto
• 2 tbsp Oil
• Salt to taste
• Oil for deep frying

For Dough

• 1 cup Maida
• ½ tsp Salt
• 2 tbsp Oil
• Water to knead

Method:


The filling, heat some oil in a pan, and the cabbage, onion, carrots and add ajinomoto. Cook until vegetables are tender.
Now over noodles, add soy sauce and salt. Shake it.
After 2-3 minutes, put off the flame and allow to cool.
Flour, flour mix, hot oil and salt in a thick bottomed pot to make. Sometimes above water until the dough to add a little harder is.
Cover dough with a damp cloth and keep aside for 15-20 minutes.
After due time, take the dough and roll out of 5''diameter than the small circles.
Cut each circle into two halves and a moist finger along diameter run. Each semi-circle to join the edges to make a cone.
Place one tbsp of filling in the cone and seal third parties as above.
Repeat the same process for the remaining circles.
Now deep fry till light brown in oil on low flame filled through the cones.
Chinese Samosa is ready to eat. Serve hot with tomato sauce.

Indian Chinese Samosa Recipe

Ingredients:

• 1 cup Noodles (boiled)
• 1 carrot (grated)
• 2 onions (sliced)
• 2 cup cabbage (shredded)
• 1 tsp Soy Sauce
• ½ tsp Ajinomoto
• 2 tbsp Oil
• Salt to taste
• Oil for deep frying

For Dough

• 1 cup Maida
• ½ tsp Salt
• 2 tbsp Oil
• Water to knead

Method:


The filling, heat some oil in a pan, and the cabbage, onion, carrots and add ajinomoto. Cook until vegetables are tender.
Now over noodles, add soy sauce and salt. Shake it.
After 2-3 minutes, put off the flame and allow to cool.
Flour, flour mix, hot oil and salt in a thick bottomed pot to make. Sometimes above water until the dough to add a little harder is.
Cover dough with a damp cloth and keep aside for 15-20 minutes.
After due time, take the dough and roll out of 5''diameter than the small circles.
Cut each circle into two halves and a moist finger along diameter run. Each semi-circle to join the edges to make a cone.
Place one tbsp of filling in the cone and seal third parties as above.
Repeat the same process for the remaining circles.
Now deep fry till light brown in oil on low flame filled through the cones.
Chinese Samosa is ready to eat. Serve hot with tomato sauce.

Chinese Spring Roll

Ingredients:

• 1/4 pound barbequed pork,
• 3 dried black mushrooms
• 1/2 cup mung bean sprouts
• 1/2 medium carrot
• 2 tablespoons chopped red bell pepper
• 2 teaspoons dark soy sauce
• 2 teaspoons oyster sauce
• 2 tablespoons chicken broth
• 1/2 teaspoon granulated sugar
• a few drops sesame oil, to taste
• 2 tablespoons oil for stir-frying, or as needed
• 12 spring roll wrappers
• 1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
• 3 cups oil for deep-frying, or as needed

Method:

Cut the barbequed pork into very thin strips. Softened in hot water for 20 to 30 minutes of soaking dried black mushrooms. Squeeze out any excess water and chop finely.

Rinse and drain mung bean sprouts. Peel carrots. Unless you slice 1 / 4 cups.

In a small bowl, dark soy sauce, oyster sauce, chicken broth, combine granulated sugar and sesame oil. Set aside.

Heat a wok over medium high heat are high. Add 2 tablespoons oil. When oil is hot, barbequed pork add. -1 Minute stir fry, then add vegetables. Stir fry for a minute, then push up the side of the wok. Add the sauce in the middle. Heat briefly, then mix with pork and vegetables. Remove wok from heat and allow filling to cool.

Pre heat deep-frying to 360 degrees Fahrenheit, while the oil to prepare spring rolls.

A spring roll wrapper in front of you so that it forms a diamond shape to set. Wet your index beaten egg or cornstarch / water paste all the edges with finger use. Place about 2 tablespoons of filling near the bottom. Roll over once, tuck in sides and then continue rolling. Top Seal.

3-4 deep fry spring rolls in batches, cooking until they are golden brown and crispy (about 3 minutes). A slotted spoon remove and drain on paper towels.

Chinese Spring Roll

Ingredients:

• 1/4 pound barbequed pork,
• 3 dried black mushrooms
• 1/2 cup mung bean sprouts
• 1/2 medium carrot
• 2 tablespoons chopped red bell pepper
• 2 teaspoons dark soy sauce
• 2 teaspoons oyster sauce
• 2 tablespoons chicken broth
• 1/2 teaspoon granulated sugar
• a few drops sesame oil, to taste
• 2 tablespoons oil for stir-frying, or as needed
• 12 spring roll wrappers
• 1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
• 3 cups oil for deep-frying, or as needed

Method:

Cut the barbequed pork into very thin strips. Softened in hot water for 20 to 30 minutes of soaking dried black mushrooms. Squeeze out any excess water and chop finely.

Rinse and drain mung bean sprouts. Peel carrots. Unless you slice 1 / 4 cups.

In a small bowl, dark soy sauce, oyster sauce, chicken broth, combine granulated sugar and sesame oil. Set aside.

Heat a wok over medium high heat are high. Add 2 tablespoons oil. When oil is hot, barbequed pork add. -1 Minute stir fry, then add vegetables. Stir fry for a minute, then push up the side of the wok. Add the sauce in the middle. Heat briefly, then mix with pork and vegetables. Remove wok from heat and allow filling to cool.

Pre heat deep-frying to 360 degrees Fahrenheit, while the oil to prepare spring rolls.

A spring roll wrapper in front of you so that it forms a diamond shape to set. Wet your index beaten egg or cornstarch / water paste all the edges with finger use. Place about 2 tablespoons of filling near the bottom. Roll over once, tuck in sides and then continue rolling. Top Seal.

3-4 deep fry spring rolls in batches, cooking until they are golden brown and crispy (about 3 minutes). A slotted spoon remove and drain on paper towels.

Baked Oondhiya Recipe

Ingredients

• For The Green Chutney
• 3/4 cup chopped coriander (dhania)
• 4 green chillies
• 1 tsp lemon juice

For The Garlic Chutney

• 10 garlic (lehsun) cloves (lehsun)
• 2 tsp chilli powder

For The Sweet and Sour Sauce

• 3/4 cup jaggery (gur)
• 1/2 cup tamarind (imli)
• 1/2 tsp chilli powder
• salt to taste

Other Ingredients

• 750 gms surti papdi (fresh vaal)
• 500 gms purple yam (kand)
• 250 gms potatoes
• 250 gms sweet potato (shakarkand)
• 2 to 3 brinjal (baingan / eggplant)
• 1 tsp carom seeds (ajwain)
• 1 tsp ginger - green chilli paste
• 1/4 tsp baking soda
• 1 to 2 tbsp oil
• lettuce leaves
• salt to taste
• green chutney , garlic chutney , sweet and sour sauce , sev and oil (optional) to serve

Method:

The green sauce

Mix all ingredients in a liquidiser.
Keep aside.

For garlic sauce

Mix all ingredients in a liquidiser.
Keep aside.

Sweet and sour sauce

Mix all ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Keep aside.

To proceed

papadi string. Do not separate into two parts.
Kand Peel and cut into large pieces.
Cut potatoes and sweet potatoes without peeling.
Make slits on eggplant.
Mix all vegetables. Apply ajwain, chilli, ginger paste, soda bi-carb and salt. Mix well and apply oil all over.
A small earthen pot (matka), the bottom put some leaves of lettuce. Fill it with all the vegetables and cover with remaining lettuce leaves.
200 degrees for 1 hour (400 degrees F) at a soil cover with lid and bake in a hot oven matka.
Alternatively, instead of cooking in a matka, 200 degrees for 1 hour (400 degrees F) on the alluminium foil vegetables (without lettuce leaves) of the mixture and bake in a hot oven wrap.
Green sauce and garlic and sweet and sour sauce, oil and Serve with apple ....

Baked Oondhiya Recipe

Ingredients

• For The Green Chutney
• 3/4 cup chopped coriander (dhania)
• 4 green chillies
• 1 tsp lemon juice

For The Garlic Chutney

• 10 garlic (lehsun) cloves (lehsun)
• 2 tsp chilli powder

For The Sweet and Sour Sauce

• 3/4 cup jaggery (gur)
• 1/2 cup tamarind (imli)
• 1/2 tsp chilli powder
• salt to taste

Other Ingredients

• 750 gms surti papdi (fresh vaal)
• 500 gms purple yam (kand)
• 250 gms potatoes
• 250 gms sweet potato (shakarkand)
• 2 to 3 brinjal (baingan / eggplant)
• 1 tsp carom seeds (ajwain)
• 1 tsp ginger - green chilli paste
• 1/4 tsp baking soda
• 1 to 2 tbsp oil
• lettuce leaves
• salt to taste
• green chutney , garlic chutney , sweet and sour sauce , sev and oil (optional) to serve

Method:

The green sauce

Mix all ingredients in a liquidiser.
Keep aside.

For garlic sauce

Mix all ingredients in a liquidiser.
Keep aside.

Sweet and sour sauce

Mix all ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Keep aside.

To proceed

papadi string. Do not separate into two parts.
Kand Peel and cut into large pieces.
Cut potatoes and sweet potatoes without peeling.
Make slits on eggplant.
Mix all vegetables. Apply ajwain, chilli, ginger paste, soda bi-carb and salt. Mix well and apply oil all over.
A small earthen pot (matka), the bottom put some leaves of lettuce. Fill it with all the vegetables and cover with remaining lettuce leaves.
200 degrees for 1 hour (400 degrees F) at a soil cover with lid and bake in a hot oven matka.
Alternatively, instead of cooking in a matka, 200 degrees for 1 hour (400 degrees F) on the alluminium foil vegetables (without lettuce leaves) of the mixture and bake in a hot oven wrap.
Green sauce and garlic and sweet and sour sauce, oil and Serve with apple ....

Gajar Halwa Recipe

Ingredients

• 2 cups grated carrot
• 2 cups low fat milk
• 6 tbsp skimmed milk powder
• 3 gms sugarite or 4 tsp sugar
• 1/2 tsp cardamom (elaichi) powder

Method

Milk and pressure cook for two whistles with the carrot mixture.
3 to 4 minutes for the milk powder, SugaRite / Add sugar and cardamom powder and cook while stirring constantly.
Serve hot.

Gajar Halwa Recipe

Ingredients

• 2 cups grated carrot
• 2 cups low fat milk
• 6 tbsp skimmed milk powder
• 3 gms sugarite or 4 tsp sugar
• 1/2 tsp cardamom (elaichi) powder

Method

Milk and pressure cook for two whistles with the carrot mixture.
3 to 4 minutes for the milk powder, SugaRite / Add sugar and cardamom powder and cook while stirring constantly.
Serve hot.