ALOO
MEETHI:
Ingredients:
-
Fenugreek Leaves
-
Potatoes
-
Onions
-
Garlic
-
Green Chilly (optional)
-
Tomatoes
-
Turmeric
-
Salt Red Chilly (optional)
powder Salt
-
Oil
Process:
-
Cut off the stem portion of the
fenugreek leaves.
-
Wash the leaves thoroughly
three times.
-
Now cut the leaves into small
pieces. Add some salt to them and keep aside for 10-15 mins.
-
Wash and chop the onions,
garlic, Green chilly and tomatoes.
-
In a pan, heat 2 tbsp of oil.
When hot, add onions, garlic and green chilly.
-
Add some salt and stir well.
Cook till the onions become translucent.
-
Then add potatoes and mix. Cook
with covered lid for 10 mins.
-
Now add the tomatoes. Mix well
and cook with covered lid for 5 mins.
-
Strain the water from the
fenugreek leaves and add then to the pan.
-
Mix well. Now add Turmeric
powder and red chilly powder and mix.
-
Cook covered for 7-10 mins.
GREEN
ROTI:
Ingredients:
-
Fenugreek Leaves
-
Spinach Leaves
-
Sugar
-
Salt
-
Green Chilly (optional)
-
Wheat flour
-
Gram Flour
-
Oil
Process:
-
Wash the fenugreek and spinach
leaves thoroughly.
-
Make a paste of fenugreek
leaves, spinach leaves, green chilly and sugar.
-
In a pan, add the wheat flour,
gram flour, the paste and some salt and make the roti dough. Add water as
required.
-
Once the dough is ready, make
some balls from the dough and flatten them into a round shaped roti.
-
Heat a flat pan. Add a bit of
oil to it. Now place the roti on the pan.
-
Cook the roti on both sides for
30-40 seconds.
GREEN
RAITA:
Ingredients:
-
Cucumber
-
Yogurt
-
Coriander
-
Cumin seeds
-
Salt
-
Black Pepper
Process:
-
Add some water to the yogurt
and make it a bit thin.
-
Add salt, black pepper and
roasted cumin seeds to the yogurt.
-
Now wash and peel the Cucumber
into small pieces. Finely chop the cucumber.
-
Add the cucumber to the yogurt.
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