Sarab's simple Kitchen

Sunday, September 9, 2018

Total Time-25 Minutes.

Ingredients:

Direction: How To Cook.

Wash capsicum and potatoes in running water.
Peel the potatoes and chop them, and dice or chop capsicum and discard the seeds.
Heat the oil in wok or kadai, then add onion ,saute till onion turn slightly brown, and then tomato paste and mix it and then add turmeric powder,dry fenugreek leaves,salt to taste, and mix them and then add chop capsicum and potatoes and mix well, and add 1/4 cup water and then cover the kadai/wok with a lid.
Stirring in between, make sure vegetables don't get burnt, cook them until capsicum and potato is done,and then add chopped coriander and mix well .Switch off the flame.
Serve with roti/naan/rice.

😋😋😋 Enjoy it !!!!!!!!!!!!!!!!!!!!!!!!!!!

Prep Time:20 Minutes.
Cook Time:10 Minutes.

Ingredients:

Direction:How To Cook.

Take a large bowl and add white flour,wheat flour,and carom seeds,cumin seeds,baking soda,ghee,salt to taste and add water and start to knead the dough.
The dough should not be soft,but a little tight and hard..Cover the dough and set aside for 15 minutes..

Divide the dough into small balls roughly size,take one ball and roll it into thin roti.
Now using a knife or pizza cutter,cut in to 1.-1.5 cm thick slices,Snack is ready to be fried.
And you can also make this design,make a small lemon size ball from the dough and make flat ball shape. roll them in to 2 inch circles.
Now for frying,heat oil in a wok/ kadhai,check if the oil is ready ,put a small piece of dough in the oil,the dough should make the oil sizzle and come up slowly.
Fry a few matri at a time,make sure to place just enough matris to cover the frying oil.
Fry these snack till it become golden in colour.
When the snacks is fried take it out of oil using a frying spoon.
Yummy snacks is ready.
Serve warm with Tea/Coffe

😋😋 Enjoy it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Prep Time:15 -18 Minutes.
Cook Time:8-10 Minutes.

Ingredients:

Direction: How To Cook.

Wash the baby eggplants and dry with a towel,keep the stems of the eggplants intact, split the eggplants in to four parts,donot cut through the bottom.

Take the food processor or mortar and pestle , add fennel and crushing them into fine powder,and then add roughly chopped onion and grinding them into fine paste and take it out and then add roughly chopped coriander leaves and make a fine paste out of it,and then mix the onion paste and coriander paste with all the spices and gram flour .mix all together .

Pick one baby eggplant and gently open up from the top,without breaking it from the bottom,apply the filling inside both cuts and spread.you can use small spoon to do that,set aside and fill all the babies eggplants.

And then heat the mustard oil in the wok/kadai and heat till it smokey and the reduce the heat to medium ,and add the stuffed eggplants to it,carefully, add one by one,let us start roasting our eggplants in the oil and cover till cooked, ,keep checking and flip them in between ,make sure cook well from all sides.
When the skin of eggplant become crispy turn the stove off.
Serve warm with roti/naan......

😋😋😋 Enjoy!!!!!!!!!!!!!!!!!!!

Cook Time:20 Minutes.

Ingredients:

Direction: How To Cook.

Rinse and soak the chana dal for 1 hour and then drain the chana dal( split gram) and keep aside.
Peel and cut lauki (bottle gourd) into small pieces.

Heat oil in a pressure cooker and then add onions and saute for 2-3 minutes and add salt to taste and red peeper to taste,and add turmeric powder mix well and then add the chana dal and chopped lauki(bottle gourd) and mix well and add little amount of water.
Cover with the lid and pressure cook for about 5 whistles on high flame.
If you see the water in the sabzi,then simmer without the lid to dry the water, and cook until you get the desired consistency.
When the pressure drops on its own,remove the lid .
Serve with rotis, rice..

Note:

😋😋😋 Enjoy it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!