Ingredients:
- Carrot - 250 gms (Peel, wash & make it dry)
- Mooli - 2-3 (Peel, wash & make it dry)
- Green chilli - 50 gms (Cut in lengths)
- Ginger - 50 gms (Wash, peel & cut it lengthy)
- Salt - As required
- Mustard oil - 1/4 cup
- Mustard powder - 1 tbsp
- Turmeric - 1/2 tsp
- Red chilli powder - 1 tsp
- Asafoetida - 1/2 tsp
- Pepper powder - 1/2 tsp
- Ajwan - 1/2 tsp
- Vinegar - 2 tsp
Method:
- First cut all the vegetables.
- Then mix 1 tsp of salt & put it in a plastic dry jar for 1 day.
- Next day, drain the water & make a dry gajar, mooli mixture (carrot-raddish mixture).
- Then take a pan, put oil & heat it (Please ensure that the smoke comes). Allow it to become cool.
- In the meantime, take a bowl, add dry subji & other dry masalas.
- Pour the oil & mix well.
- Finely add the vinegar & mix well.
- Store it in dry glass bottle.
- Serve it with paratha & dal rice.
Ingredients:
- Wheat flour - 2 glasses
- Salt - a pinch
- Ajwan - 1/2 tsp
- Oil + Water - As required
Knead soft like normal paratha & keep aside.
For stuffing:
- Carrot - 250 gms. (peel & grate)
- Methi leaves - 1 cup (clean finely & chop)
- Salt - As required
- Turmeric - 1/2 tsp
- Green chilli - 2
- Besan - 3-4 tbsp (1/4 cup)
- Ginger - small piece
- Garlic flakes - 2-3
- Oil - 2 tsp
- Red chilli powder - 1 tsp
- Oil - 2 tsp
- Besan - 1/4 cup
Grind green chilli, ginger & garlic flakes coarsely & mix together.
(Mix all together & keep aside).
Method:
- Take a big ball from the dough, flatten it & dust with some flour.
- Roll into circle, apply little oil, fill the stuffing (around 1-2 tbsp), bring the edges together & roll the paratha.
- Then place the paratha on the hot tawa, apply little oil or ghee on both the sides, till both the sides have golden brown spots on them.
- Serve with curd.
Ingredients:
- Mix vegetables - 1 cup [ carrot, beans, potato, peas boiled and keep ]
- Salt - as required
- Red chili powder - 1 tsp
- Garam masala powder - 1/2 tsp
- Onion - 2 [ peel and chopped ]
- Oil - 2 tbsp
- Sugar - 1 tsp
- Curd - 1 tbsp
For seasoning:
- Cinnamon - 1 small piese
- Cloves - 2
- Cardamom - 2
For grinding masala:
- Fresh coconut - 1/4 cup
- Soaked cashews - 5 to 6
- Poppy seeds - 1/2 tsp
- Dry red chili - 1 or 2
- Whole gram masala - each 1
Grind all together to a smooth paste.
Method :
- Take a pressure pan & add oil.
- When it becomes hot, add the seasoning & chopped onions.
- Stir till it changes to light pink colour.
- Then add the ground masala along with boiled vegetables, mix well & add dry masalas.
- Cook for 5 minutes more.
- Then add curd to that.
- Keep the flame low. Wait till it turns creamy.
- Then add a tsp of sugar & mix well.
- Finely garnish with coriander leaves.
Ingredients:
- Raagi - 3 glasses (soak for 4 hours)
- Idli rice - 1 glass
- Urad dal - 1 glass
- Poha (Aval) - 1/2 glass
- Salt - as required
Method:
- Soak rice and raagi together
- In the meantime, soak dal separately, wash poha one time just before grinding
- First grind dal, poha, then raagi & rice together
- Grind like normal idli batter
- Mix salt & keep for fermentation upto 8 hours. Prepare this previous day
- Next day morning, make idlis (Don't stir the batter)
- Without stirring, just pour the batter and make idlis
- Serve with coconut chutney & sambar.
