Ingredients........
- Aubergine- 1medium small chunks
- Potato- 1 medium small chunks
- Cumin seeds- 1tbsp
- Coriander seeds- 2 tbsp
- Garlic - 2
- Ginger- 1inch
- Green chili-2
- Black pepper- 5-6
- Onion- 1/2
- Red chili powder- 1/2 tbsp
- Turmeric powder- 1/2 tbsp
- Chopped tomato- 1/2 bowl
- Yellow mustard seeds paste- 4 tbsp
- Mustard oil/ Olive oil- 5tbsp
- Tamarind paste- 1/2 tbsp
- Black mustard seeds- 1 tbsp
- Salt to taste.
Method.................
- First make a smooth paste using(onion, black pepper, green chili, garlic, ginger, coriander seeds, cumin seeds) .
- Heat the pan pour oil and after 1/2 min add mustard seeds, now add paste and fry about 2 min, then add mustard paste and fry again 2 min.
- After 2 min add all dry spices like turmeric powder, red chili powder, tamarind paste, salt, tomato fry about 2 min again , now add diced aubergine and potato and mix it well . fry 1 min .
- Now add water 2 cup and cook about 5 min or 2 whistle.
- Aubergine in mustard gravy is ready to serve.
Ingredients..............
- Tapioca /Sabudana- 1/2 cup soaked in water about 1/2 hour
- Rock salt/ plain salt- 1 tbsp
- Green coriander chopped- 2 tbsp
- Potato flour/corn starch- 5tbsp
- Boiled potato- 1
- Oil for fry- 5 tbsp
- Transparent zip foil bag
Method..............
- Make a dough smooth dough using (boiled potato, salt, coriander leaves, tapioca, Potato flour) mix it well.
- Heat the flat pan, cut the zip bag and drop some oil and place the tapioca small ball in middle like a picture and roll it with pin or fingers.
- Now open the bag and place in flat pan low medium heat and cover it about 1/2 min. flip other side and apply some oil and Cook both side till golden brown.
- Tapioca/ sabudana flat bread is ready to eat.
Ingredients................
- Apple medium- 1/2
- Tomato- 1/4
- Green corriander leaves- 3-4 stick
- Reen chilli- 2
- Salt to taste
Method................
- Put all ingredients in mexer and make a smooth paste.
- Apple green sauce is ready to eat.
Ingredients................
- Boiled potato- 1/2 bowl
- Green whole chili- 2-3
- Cumin Seeds- 1tbsp
- Rock salt/ plain salt- 1/2 tbsp
- Poppy seeds paste- 2 tbsp soaked in water about 1/2 hour
- Oil- 3 tbsp
Method................
- heat the wok, pour oil and after 1/2 min add cumin seeds and green chili, fry about 1 min. now add boiled potato and salt ,fry 1 min again.
- Now add poppy seeds paste and fry 1 min.
- Potato with poppy seeds / allo posto is ready to eat.
Ingredients...................
- PureWhole Milk- 1/2 Lt
- Lemon juice- 2 tbsp
Method...........
- Mix lemon juice in half cup of hot water and put aside.
- Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk, As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
- To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.
- Cottage cheese/ Paneer is ready to make any dishes
Ingredients....................
- Tapioca/ sabudana- 1cup soaked in water about 1/2 hour
- Peanut- 1/4 cup
- Grated ginger- 1tbsp
- Cumin seeds- 1 tbsp
- Copped coriander leaves- 2 tbsp
- Rock salt/plain salt
- Green chopped chili- 2tbsp
- Boiled potato diced- 1 cup
- Oil- 4tbsp
Method................
- Heat the wok, add oil after 2 sec add cum in seeds, green chili, ginger and peanut and fry about 1/2 min.
- Now add boiled potato and fry again 1 min , then add soaked tapioca, salt- fry it, and cover it with lid about 1 min on low heat
- Open the lid and add coriander chopped leaves.
- Tapioca salted/ sabudana khichdi is ready to eat.
