Heat oil in cooking vessel. Add mustard seeds, ginger-garlic-green chilli paste, onions and fry it for a while with chilli powder, dhanya powder, turmeric powder and salt. Add the mot and cook it covered for a while without water. Keep water in the cover. After a while add the hot water in it, small piece of tamarind and a pinch of sugar. Let it boil for a while.
Sunday, March 18, 2012
Shred the carrots (2 nos).
In a vessel, add 2 spoons of ghee, fry the carrots. Once they are little fried add milk (1/4 litre) and keep stirring it until the milk gets tight. The carrots would have been well cooked by now. Add 150 grams of sugar and start stirring again till it gets tight again. Switch it off when done and add the pieces of cardamom, cashew nuts and dry grapes. Mix it and serve.
Cut them into 1 inch pieces. Also chop a onion and few green chillis. Heat oil in a kadai and add onions and green chillis. When they are done add turmeric powder, chilli powder, dhanya powder and salt. Mix well and now add the beans. Cover the kadai and let it cook for 10-15 minutes with occasional stirring, until it is done. Switch off the burner and add chopped coriander leaves.
Grate 2 cucumbers. Add 4 big spoons of wheat flour, 2 spoons besan, dhanya powder, chilli powder, salt, turmeric powder, green chillies and coriander leaves (both chopped).
Mix all the ingredients together with little water to form a slightly tight mixture (as in bhajji mix).
Heat the tawa, add oil and spread the batter to form a thin circular shape. Add oil from the sides and cover it with a lid for few minutes. Now open the lid and turn the roti to cook the other side.
Repeat the same for all rotis and serve with curd.
This can also be made with bottle gourd or just small pieces of onions.