foodsonline

Tuesday, 5 April 2011

Ingredients................

Method..............

Ingredients...........

Method..............

Heat the flat pan and pour some drop oil and place the cutlets on it and cook both sides till golden brown.

Carrot cutlet is ready to eat with green sauce or grape sauce. http://noopurnikhil.blogspot.com/2011/04/grape-sauce-angoor-chutney-navratri.html

Ingredients...............

Method.................

Heat the wok add oil and fry okra/bhindi till brown and transfer to other vessel.

Add more 5tbsp oil and add chopped onion mustard seeds and fry 1 min then add onion paste and chopped tomato, salt and turmeric powder , fry about 3 min till golden brown.

Ingredients....................

Method..............

Heat the wok add oil, after 2 second add green chopped chili, mustard seeds and /black split lentil/urad daal , fry till brown then add sliced onion and fry again 2 second.

Now add diced boiled potato and frozen green peas fry about 1 min then add all dry spices like coriander powder, mango powder and turmeric powder and fry again 2 min.

Ingredients..............

For dough...........

For filling.........

Method...........

For Making dough.............

Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.

Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

For making filling........

Heat the wok add oil , after 2 sec add cumin seeds, green chopped chili, grated ginger and fry till light brown.

Now time to add crushed green peas and add all dry spices like coriander powder, garam masala, mango powder, salt, red chili powder and mix it well and fry about 5 min till dry.

Method..............

Roll the dough into 3 inch diameter circles. Place the green peas mixture in the center. Seal by pulling the edges of the rolled dough together to Make a ball. To make it easier to roll the balls, first roll them in dry whole-wheat flour
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha/ flat bread.

Heat the Flat pan /tawa on medium high. To check if the flat pan is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the pan is ready.
Place the paratha/flat bread over the pan. After a few seconds you will see the paratha /flat bread change color and puff in different places.

Then flip the paratha/ flat bread over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha/ flat bread. Again, flip the paratha / flat bread and lightly press the puffed areas with a spatula.