AALOO PARWAL RASA SABJI

• PARWAL IS A SEASONAL VEGETABLE .IT IS AVAILABLE IN SUMMER SEASON TILL MANSOON  IN INDIA.
• IT IS MAINLY USED IN NORTH & EAST INDIA LIKE BIHAR,ORISSA,BENGAL.
• IN NORTH INDIA , IT IS MADE IN FORM OF DRY VEG.
• IT IS RECOMMENDED  4 STOMACH-AILMENTS,WEEKDIGESTION,CONSTIPATION,JAUNDICE.

• RECEPIE TYPE-VEGAN/VEG                                    PREPARATION TIME - 15 MIN
• COOKING TIME - 25 MIN                                            SERVE - 2 PERSONS                             

AALOO  PARWAL RASA

                                                                         

PARWAL PIC

INGRIDIENTS:

• BOILED POTATO-250GM
• PARWAL/POINTED GOURD-100GM
• GARAM  MASALA(SABJI MASALA)-1/2TSP
• ONION-1/4CUP CHOPPED
• GINGER-1 INCH LONG
• TOMATO-1/4CUP CHOPPED
• GREEN CHILLY-1PIECE
• RED CHILLY POWDER-1/2TSP
• SALT-1/2TSP
• TERMERIC POWDER-1/2TSP
• CUMIN SEEDS-1TSP
• REFINED OIL-1TBSP

METHOD:

• TAKE THE PARWAL .PEEL IT & SLIT IT FROM ONE SIDE.
• TAKE A FRYING PAN.ADD REFINED OIL IN IT .THEN SHALLOW FRY THE PARWAL IN IT.REMOVE THE PARVAL FROM PAN.
• REFINED OIL REMAIN IN THE PAN. ADD CUMIN SEEDS,ONION,GINGER,GREEN CHILLY & IN THE END TOMATO IN IT.SAUTE IT TILL IT BECOME GOLDEN.
• WHEN IT COOKED ,THEN ADD BOILED PEELED CHOPPED POTATO IN IT.
• THEN ADD ALL SPICES,SALT IN IT.
• COOKED IT FOR 1 MINUTE.
• THEN ADD I.5CUPS OF WATER IN IT.COOKED FOR 3-4 MINUTES.
• SPRINKLE THE CHOPPED CORRIENDER LEAVES ON IT.
• U CAN EAT IT WITH POORI OR CHAPATI.

TIPS:

• NEVER BOIL THE PARWAL IN COOKER.
• U CAN ADD CURD IN GRAVY.
• U CAN DEEP FRY THE PARWAL.
• PEELING OF PARWAL IS PERSONAL CHOICE.
• U CAN CUT THE PARWAL LONG,THIN FORM  LIKE POTATO IN FRENCH FRIES.

MASALA RICE ROTI/AKKI ROTI

         

 recepietype-vegan,                  preparation time-10minutes

cooking time-10-15min            serving-2persons 

This roti is famous in manglore(basically in south india).It is very cryspy & tasty one.

AKKI ROTI 

INGRIDIENTS:

• RICE FLOUR-1CUP
• CHOPPED ONION-1/4CUP
• GRATED COCONUT-1/4CUP
• GRATED ORANGE CARROT-1/4CUP
• GINGER-1INCH LONG
• DILL/SOYA LEAVES-1TBSP
• GREEN CHILLY-1MEDIUM SIZE
• CORRIENDER LEAVES-1/2TBSP
• SALT-3/4TSP
• CURD-1/2CUP OR 1 TBSP(OPTIONAL)
• GHEE/REFINED OIL-FOR BASKING

• NOTE:U CAN TAKE DIRECT RICE FLOUR JUST-IN-CASE.

HOW TO MAKE RICE FLOUR:

• WASH THE RICE FROM THE WATER .REMOVE IT IMMEDIATELY FROM WATER.
• WIPE IT FROM TOWEL & SOAKED IT ON TOWEL
• WITH IN 1 HOUR IT WILL GET DRY.(AVOID DRY IT IN SUN LIGHT)THEN GRIND IT IN MIXY .
• MAKE THE FINE POWDER OF IT.

PROCEDURE:

• TAKE A DEEP BOWL .ADD RICE FLOUR,SALT,DILL LEAVES,CURD,CHOPPED ONION,CORRIENDER LEAVES,GREEN CHILLY,GINGER,CARROT,COCONUT IN IT.
• MAKE THE THICK BATTER WITH WATER.
• THEN TAKE A COTTON CLOTH/HANKY ,WET IT WITH THE HELP OF WATER.PAT THE BATTER  WITH THE HELP OF WET PALMS TO INCREASE THE SIZE.
• TAKE A IRON GRIDDLE.KEEP IT IN HIGH FLAME ON BURNER.
• NOW TWIST THE COTTON CLOTH ON THE GRIDDLE ,WHEN BATTER IS SPREAD PROPERLY ON THE TAWA THEN REMOVE THE CLOTH FROM THE TAWA.
• BASK IT FROM BOTH SIDES ON MEDIUM FLAME.ADD GHEE ON BOTH SIDE.
• RELISH IT WITH CURD OR CHUTNEY OR MANGO PICKLE OR GHEE+GUN POWDER.

TIPS:

• IT WILL MAKE LIKE MAKKI ROTI .
• THE QUANTITY OF DILL LEAVES SHOULD BE VERY LESS AS IT HAS SOME SIGNIFICANCE TASTE.
• WE CAN USE THE 1-2HANDFUL BOILED RICE IN THE BATTER.
• MAKE SURE ,ADD LOT OF BATTER IN RICE FLOUR SO THAT IT BECOME THICK BATTER ,NOT DOUGH.
• ALWAYS USE WET CLOTHS SO THAT CLOTH WILL ESCAPE FROM BURNING WHEN WE TWIST IT ON TAWA.AVOID USING PLASTIC.

FRIED RICE -FOR TRIP

VEGAN RECEPIE                              COOKING TIME -15-20 MIN

SERVING-FOR 2 PERSONS             PREPARATION TIME-30 MIN

                     

INGRIDIENTS:

• BASMATI RICE-1CUP
• DALIA SPLIT-1TBSP
• MUSTARD SEEDS-1TSP
• SHREDDED CARROT-1/4CUP
• CURRY LEAVES-5-7 PIECE
• CHOPPED ONION-1MEDIUM SIZE
• REFINED OIL -1.5TBSP
• SHREDDED COCONUT-1HANDFUL(OPTIONAL)
• SALT-1/2TSP
• RED CHILLY POWDER-1/2TSP
• CORRIENDER LEAVES-1HANDFUL

METHOD:

• SOAK THE RICE FOR 30 MINUTES IN WATER.
• NOW TAKE A COOKER.ADD REFINED OIL IN IT.
• KEEP IT ON BURNER ON HIGH FLAME.
• NOW ADD THE MUSTARD SEEDS .IT WILL GET CRACKLE WITH IN 2-3 MINUTES.
• THEN KEEP THE FLAME MEDIUM HIGH.
• NOW ADD DALIA- SPLIT,ONION ,SHREDDED COCONUT ,CARROT,CURRY LEAVES IN IT.
• COOKED THEM FOR 2-3 MINUTES .
• ADD SALT,RED CHILLY POWDER IN IT.MIX THEM PROPERLY.
• NOW ADD THE DOUBLE OF RICE AMOUNT WATER IN IT.
• WHEN IT STARTS BOILING ,ADD SOAKED RICE IN IT.
• KEEP THE LID ON THE COOKER.
• KEEP THE FLAME  HIGH.NOW KEEP IT REMAIN ON BURNER FOR 1 WHISTLE.
• NOW WAIT TILL STEAM IN THE PRESSURE COOKER GOT RELEASED.
• GARNISH IT WITH CORRIENDER LEAVES.(OPTIONAL)
• ITS READY FOR SERVE.
• RELISH IT WITH RAITA/CURD.

TIPS:

• BE LIBERAL WHILE ADDING REFINED OIL .AS WE HAVE TO EAT IT IN TRAVELING SO ITS GOOD TO  REMAIN SOFT. 
• CAN ADD THE CAPSICUM/BELL PEPPER.(OPTIONAL).
• IF U LIKE ,CAN ADD THE SPRING ONION ALONG WITH GREEN PART.

VEG BUN-FOR TRIP

VEGAN/VEGETARIAN RECEPIE
                                                                   
                                                                         

veg bun

                                                                                                                               

BUN 

INGRIDIENTS:

• BUN-4SMALL SIZE
• BUTTER-50GM                                                                                    
• POTATO-250GM
• CORRIENDER-1TBSP
• GARAM MASALA-1PINCH
• ONION-1BOWL CHOPPED
• GREEN CHILLY-1MEDIUM SIZE
• GINGER-2TSP CHOPPED
• PEAS-50GM
• CUMIN SEEDS-2TSP
• FENNEL SEEDS-1.5TSP
• SALT-1TSP
• REFINED OIL-2TBSP
• PANEER-50 GM(OPTIONAL)

METHOD:

• BOIL THE POTATO EITHER IN COOKER OR IN MICROWAVE.
• NOW TAKE  A PAN.KEEP IT  ON A BURNER IN HIGH FLAME.ADD REFINED OIL IN IT .NOW ADD CUMIN SEEDS ,GREEN CHILLY,GINGER,SALT,FENNEL SEEDS IN IT.
• NOW ADD ONION ,MASH POTATO,PEAS,FRIED PANEER CUBES IN IT.
• COOKED IT UNTIL RAW FLAVOR OF POTATO,PEAS WILL GO.
• NOW TAKE A BUN .CUT IT HORIZONTALLY( LEAVE ONE SIDE  INTACT).SPREAD ONE SIDE BUTTER ON IT.SO THAT IT WILL REMAIN SOFT.
• THEN ADD ONE SIDE MASHED POTATO MATERIAL ON IT.
• AVOID ROAST THE BUN .OTHERWISE IT WILL GET HARD.

TIPS:

• DONT COOK ONION FULLY.SOME RAW FLAVOR SHOULD BE COMING OUT.
• FOR FLAVOR U CAN SPRINKLE ZERO SIZE SEV ON POTATO.
• U CAN ADD SHREDDED CARROT,COCONUT, IN IT.