Aloo Chop
Pressure cook the potatoes till soft. Peel and mash. Set aside. Blend together the green chilies, garlic and ginger to a fine paste. Mix together the potato, onions,… Read More »
Rice & Moong Dal Idli
Method: 1. Soak the rice, moong dal, and fenugreek seeds in water for 5-6 hours. 2. Grind the soaked ingredients in a mixer and leave the batter aside… Read More »
KHOYA PEDA
Method: * Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well. * Put mixture in a large heavy or nonstick pan. * Heat first… Read More »
ARHAR DAL
Method: Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame. Add half of the ginger to… Read More »
CHANA DAL
Method: Soak the chana daal in 4 cup water for 2-3 hours then wash and drain. Boil 3 cups water and the salt in a pan. Add the… Read More »
MOONG DAL WITH PALAK
Method: Wash and soak the gram for 30 minutes. Boil some water in a pan. Add the spinach leaves and the sodium bi carbonate and cook the leaves… Read More »
Dahi Bhata (Curd Rice)
Method: In a saucepan heat 2 tablespoonful of oil. Add mustard seeds to the oil. When the mustard seeds start popping add chana and urad daal. After a… Read More »
METHI BHATA (METHI PULAO)
Method: Wash methi properly and drain the water and keep aside. Heat oil in the pan and add garlic paste and fry till light brown. Now add tomatoes,… Read More »
ALOO CHAAT
Method: Dice aloo (potatoes) into a fairly large dice – 3/4 to 1 inch cubes. Heat oil in a karai and deep fry potatoes, till golden brown and… Read More »
Dal Pasand
Method: 1.Heat a pan and add oil 2.Then add mustard and cumin seeds and let them splutter 3.Now add the chopped onions and fry till they become golden… Read More »
