HOW TO BOIL PEAS IN NATURAL WAY

• MY SISTER'S COOK HAS UNIQUE WAY TO BOIL THE PEAS .
• IN THIS WAY PEAS NATURAL COLOR WILL STAY REMAIN & ITS NATURAL SWEET TASTE WILL ENHANCE AS IT IS COOKED IN PEAS COVERING MOISTURE.
• HERE I AM SHARING THE RECIPE.

PEAS

INGRIDIENTS:

• PEAS - 250 GM

BOILING PEAS IN COVERING

METHOD:

• WASH THE PEAS COVERING WITH FRESH WATER.TAKE THE PEAS WITH THE  COVER .PUT THEM IN PRESSURE COOKER IN SLOW FLAME .
• ALLOW THEM TO COOK FOR 1/2 WHISTLE IF THE PEAS IS FRESH OTHERWISE 1 WHISTLE .
• CAN USE THE WOK WITH THE LID FOR BOILING IT 
• ALLOW THEM COOL THEN REMOVE THE PEAS FROM THE COVER.
• WE CAN USE THIS PEAS FOR CUTLETS,VEGETABLE ,PARANTHA,PULAV.AS IT IS ALREADY BOILED SO IT IS ADDED IN THE END OF THE RECIPE LIKE WE PUT PANEER IN AALOO PANEER RECIPE(IN THE END OF THE RECIPE).

TIPS:

• NO NEED TO ADD THE EXTRA WATER FOR BOILING.
• NO NEED TO ADD THE SALT.

BROCCOLI ZUNKA

BROCCOLI ZUNKA

• IT IS CALLED BROCCOLI ZUNKA IN WESTERN INDIA & BESAN WALI  BROCCOLI IN NORTH INDIA.
• GENERALLY MANY OF VEGETABLES REQUIRED THE POTATO IN COMBINATION.
• PERSONALLY I WANT TO AVOID POTATO  SO THIS IS GOOD DRY VEG OPTION WHICH GOES WITH ANY LENTIL.
• THE BEAUTY OF THIS DISH IS QUICK AS WELL AS TASTY.IT IS GOOD  SIDE DISH OPTION & USE OF GRAMFLOUR ENHANCE THE CRUNCHINESS.
• IT IS COOKED IN NO TIME WITH LESS OIL.

  

  BROCCOLI PIC

INGRIDIENTS:

• BROCCOLI -1 MEDIUM SIZE
• GRAM FLOUR -2 TBSP
• MUSTARD SEEDS - 1 TSP
• SALT - 1/2 TSP
• ONION-1 MEDIUM SIZE
• AMCHOOR POWDER- 1TSP
• REFINED OIL- 2 TBSP
• CURRY LEAVES- 4-5 PIECES
• GREEN CHILLY - 2-3 PIECE
• TERMERIC POWDER - 1/2 TSP
• CORIANDER POWDER -2 TSP

METHOD:

• DRY ROAST THE GRAM FLOUR IN DEEP BOTTOM PAN.NOW KEEP IT IN A  BOWL.
• NOW CUT THE BROCCOLI FLORET IN MEDIUM PIECES.
• TAKE REFINED OIL IN A PAN .ALLOW IT TO HOT  IN HIGH FLAME .
• NOW ADD THE MUSTARD SEEDS, & ALLOW IT TO CRACK THEN  ADD THE CURRY LEAVES & GREEN CHILLY(CUT INTO 2 PIECES HORIZONTALLY).ADD THE CHOPPED ONIONS & BROCCOLI FLORET PIECES.STIR IT FOR  3-5 MINUTES.
• ITS TIME TO ADD THE FENNEL SEEDS POWDER , CORIANDER POWDER,TERMERIC POWDER & SALT.ROAST THEM FOR 30 MORE SECONDS. STIR THEM CONTINUOUSLY.
• NOW ADD THE ROASTED GRAM FLOUR & MIX IT WELL  SO THAT IT WILL PROPERLY COATED ON THE CAPSICUM .
• NOW KEEP IT ON LOW FLAME & SPLASH OF WATER TWICE IN BETWEEN .
• COVER IT WITH PLATE HAVING WATER ON IT SO THAT SOME VAPOR CAN BE CREATE INSIDE .(PREVENTING THE GRAM FLOUR FROM BURN)
• STIR IT WITH LADDLE IN B/W .
• WITH IN 10-15 MINUTES IT WILL GET READY.
• SPRINKLE THE AMCHOOR POWDER/MANGO POWDER .
• SPRINKLE THE FRESH SHREDDED COCONUT .
• BEST TASTE TO  EAT WITH CHAPATI & DAL. 

TIPS:

• AVOID ADDING TOO MUCH WATER DURING THE COOKING OTHERWISE BROCCOLI BECOME SOGGY .ONLY ONE OR TWO TIME JUST SPLASH OF WATER.
• WE CAN ADD THE BOILED CORN ALSO.

BESAN WALI SHIMLA MIRCH

CAPSICUM ZUNKA

• IT IS CALLED CAPSICUM ZUNKA FOR WESTERN INDIA & BESAN WALI SHIMLA MIRCH FOR NORTH INDIA.
• GENERALLY MANY OF VEGETABLES REQUIRED THE POTATO IN COMBINATION.
• PERSONALLY I WANT TO AVOID POTATO  SO THIS IS GOOD DRY VEG OPTION WHICH GOES WITH ANY LENTIL.
• THE BEAUTY OF THIS DISH IS QUICK AS WELL AS TASTY.IT IS GOOD  SIDE DISH OPTION.

INGRIDIENTS:

• CAPSICUM -2 MEDIUM SIZE
• GRAM FLOUR -2 TBSP
• RAI - 1 TSP
• SALT - 1/2 TSP
• ONION-1 MEDIUM SIZE
• AMCHOOR POWDER- 1TSP
• REFINED OIL- 2 TBSP
• CURRY LEAVES- 4-5 PIECES
• GREEN CHILLY - 2-3 PIECE
• TERMERIC POWDER - 1/2 TSP
• CORIANDER POWDER -2 TSP

METHOD:

• DRY ROAST THE GRAM FLOUR IN DEEP BOTTOM PAN.NOW KEEP IT IN A  BOWL.
• NOW CUT THE CAPSICUM IN LONG THIN PIECES.
• TAKE REFINED OIL IN A PAN .ALLOW IT TO HOT  IN HIGH FLAME .
• NOW ADD THE RAI, & ALLOW IT TO CRACK THEN  ADD THE CURRY LEAVES & GREEN CHILLY(CUT INTO 2 PIECES HORIZONTALLY).ADD THE CHOPPED ONIONS & CAPSICUM ..STIR IT FOR  30 SECONDS.
• ITS TIME TO ADD THE FENNEL SEEDS POWDER , CORIANDER POWDER,TERMERIC POWDER & SALT.ROAST THEM FOR 30 SECONDS. STIR THEM CONTINUOUSLY.
• NOW ADD THE ROASTED GRAM FLOUR & MIX IT WELL  SO THAT IT WILL PROPERLY COATED ON THE CAPSICUM .
• NOW KEEP IT ON LOW FLAME & SPLASH OF WATER TWICE IN BETWEEN .
• COVER IT WITH PLATE HAVING WATER ON IT SO THAT SOME VAPOR CAN BE CREATE INSIDE .(PREVENTING THE GRAM FLOUR FROM BURN)
• STIR IT WITH LADDLE IN B/W .
• WITH IN 10-15 MINUTES IT WILL GET READY.
• SPRINKLE THE AMCHOOR POWDER .
• BEST TASTE TO  EAT WITH CHAPATI & DAL. 

TIPS:

• AVOID ADDING TOO MUCH WATER DURING THE COOKING OTHERWISE CAPSICUM BECOME SOGGY .ONLY ONE OR TWO TIME JUST SPLASH OF WATER.
• WE CAN ADD THE DRY FENU GREEK LEAVES.

MASALA AALOO - FOR DOSA STUFFING

• DOSA BECOME POPULAR NOT ONLY IN INDIA BUT IN ALL OVER WORLD. 
• IT COMES IN VARIOUS STUFFING ACCORDING TO TASTE & REGION TO REGION BUT MASALA AALOO IS NICE COMPLEMENT.
• MASALA AALOO CAN BE ROLLED IN THE DOSA & CAN BE SERVED AS SIDE DISH.                                

masala aaloo

SERVING FOR -2 PERSONS

INGRIDIENTS:

• POTATO-3 PIECE
• ONION-1 PIECE
• TOMATO-2 PIECE
• GINGER - 1 INCH LONG
• GARLIC - 2 PEARLS
• GREEN CHILLY - 2 PIECE
• RAI- 2 TSP
• CURRY LEAVES-5 PIECE
• CHANA DAL- 1 HANDFUL
• SALT - 1/2 TSP
• REFINED OIL - 1TBSP
• LEMON JUICE -1TSP

ASSORTED SPICES:

• CORRIENDER LEAVES- 1 HANDFUL
• TERMERIC POWDER -1/4TSP
• CORRIENDER POWDER -1-2 TSP
• RED CHILLY POWDER -1/4 TSP

METHOD:

• BOIL THE POTATO IN SALTY WATER IN PRESSURE COOKER .PEEL & CUT THE POTATO IN MEDIUM SIZE.
• NOW TAKE A FRYING PAN .ADD THE REFINED OIL IN IT.LET IT HOT FOR A WHILE.
• NOW ADD THE RAI IN IT .SAUTE IT TILL IT BEGIN CRACKLE.MIX CURRY LEAVES & CHANA DAL IN IT.SAUTE IT TILL CHANA DAL BECOME GOLDEN BROWN.
• POUR THE GINGER,GARLIC,GREEN CHILLY PASTE.SAUTE IT TILL IT BECOME GOLDEN BROWN.
• ITS TIME TO ADD TOMATO IN IT,SAUTE IT TILL IT START OOZING OUT THE OIL.
• ADD TERMERIC POWDER,SALT,CORRIENDER POWDER,RED CHILLY POWDER IN IT.
• MIX THE BOILED POTATO TOGETHER & LET IT COOKED IN MIXTURE FOR 3-4 MINUTES SO THAT THEY CAN ABSORB .
• SPRINKLE THE LEMON JUICE IN IT.
• IN THE END MIX THE RAW ONION IN VEG.GARNISH IT WITH CORRIENDER LEAVES.

TIPS:

• U CAN ADD THE SEASAME SEEDS,URAD DAL WHILE FRYING.
• CHOPPED CASHEWS,PEANUTS WILL ALSO ENHANCE THE TASTE.

PANEER BUTTER MASALA/PANEER MAKHANI

paneer butter masala

INGRIDIENTS:

PANEER-250 GM
BUTTER-100GM
REFINED OIL-2TSP
ALMOND-10PIECE
CASHEWNUT-10PIECE
MILK/CURD-2TBSP
BLACK/GREEN CARDAMOM-2PIECE                                                  
CLOVES-2PIECE
CORRIENDER POWDER-2TSP
RED CHILLY POWDER-1TSP
CUMIN SEEDS-1TSP
TERMERIC POWDER-1/2TSP
SALT-1TSP
TOMATO-2PIECE
ONION-2PIECE
GARLIC-GINGER PASTE-1TBSP
GREEN CHILLY-1TSP
SUGAR-1TSP

METHOD:

TAKE A FRYING PAN . PLACE IT ON HIGH FLAME BURNER.ADD REFINED OIL. LET IT HOT FOR A WHILE.
ADD CUMIN SEEDS IN IT . SAUTE IT TILL IT BECOME GOLDEN BROWN.
ADD 50GM BUTTER NONSALTED.LET IT MELT.
NOW ADD GINGER GARLIC PASTE & SAUTE IT.
NOW ADD ONION & WHEN IT BECOMES GOLDEN BROWN,ADD TOMATO & GREEN CHILLY PASTE.
WHEN IT BECOMES GOLDEN BROWN COLOR,SWITCH OFF THE FLAME.
LET IT COOL OUT IN NORMAL TEMPERATURE.
NOW PUT ALL THE MIXTURE IN MIXY & SOAKED,PEELED ALMOND & CASHEWNUT.(2HOURS SOAKING IN HOT WATER)
NOW GRIND THEM.
TAKE A PAN.ADD ANOTHER 50 GM BUTTER IN IT.
ADD PUREE IN THE PAN.
NOW THIS TIME ADD ALL SPICES INCLUDING CARDAMOM,CLOVE POWDER.
KEEP IT SAUTE TILL BUTTER IS COMING OUT SEPERATELY.
NOW ADD CURD/MILK TO CHANGE THE COLOR OF GRAVY.
AT LAST ADD PANEER SLICES,SUGAR POWDER IN GRAVY.KEEP IT FOR 5 MINUTES SO THAT GRAVY CAN MIX IN PANEER PROPERLY.

TIPS:

IN SHAHI PANEER,WE R ADDING TOMATO SAUCE TO MAKING IT RED COLOR,BUT THIS RECEPIE GRAVY HAS SUNSET COLOR.TASTE WILL BE MORE BUTTERY, PANEER DUNKED IN RICH-BUTTERY DRYFRUITS GRAVY.
FOR SAUTE CUMIN SEEDS ,WE R USING REFINED OIL,AS IT TAKES LESS TIME COMPARETIVELY.
CAN USE SOAKED KHUS-KHUS IN GRAVY.
CAN  AVOID TERMERIC,IF U LIKE WHITE GRAVY.

METHI CHUTNEY

                           

METHI CHUTNEY

INGRIDIENTS:

• FENUGREEK SEEDS-2TBSP
• DATES -4 PIECES                                                  
• RAISINS-1/2 CUP
• SALT-1TSP
• SUGAR-1TBSP                                                                                   
• RAW MANGO SLICES-1NORMAL SIZE
• TERMERIC POWDER-1/2TSP
• FENNEL SEEDS/SAUNF-1TSP
• GREEN CARDAMOM POWDER-1/2TSP
• CORRIENDER POWDER-1TSP
• AESOFTIDA(HING)-1/4TSP
• MANGO POWDER/ANARDANA-1TSP
• RED CHILLY POWDER-1/2TSP
• BLACK PEPPER-1/2TSP
• BANANA-1SMALL SIZE

METHOD:

• SOAKED THE FENUGREEK SEEDS IN WTAER FOR 12 HOUR.
• PUT ALL THE INGRIDIENTS IN PRESSURE COOKER  EXCEPT SUGAR.
• ADD AS MUCH WATER AS ALL INGRIDIENTS CAN EASILY DIPPABLE.
• PLACE THE PRESSURE COOKER ON MEDIUM HIGH FLAME ON THE BURNER.
• CLOSE THE LID .KEEP IT ON FLAME FOR 8 MINUTES.
• WAIT FOR A WHILE TILL COOKER HAS ESCAPED THE STEAM
• THEN OPEN THE LID .MASH ALL THE THINGS WITH THE HELP OF SPATULA BOTTOM.
• NOW ADD SUGAR.
• AGAIN PLACE THE COOKER ON MEDIUM HIGH FLAME WITHOUT LID.
• KEEP STIRRING FOR 2-3 MINUTES SO THAT SUGAR CAN MIX EASILY & BOTTOM WILL NOT GET BURNT. 
• ADD CHOPPED BANANA SLICES IN IT.

TIPS:

• CAN EAT WITH BEDMI POORI,KHASTA KACHOORI,PARANTHA,IDLI
• FOR GARNISHING ,CAN ADD SHREDDED COCONUT,ROASTED KHARBOOJA-GIRI OR SEASAME SEEDS.
• USUALLY DRY MANGO SLICES SOAKED IN WATER FOR 8-12 HOURS IS USED IN THIS CHUTNEY,BUT IT IS PERSONAL CHOICE.
• CAN USE  TAMARIND FOR SOURNESS.
• CAN ADD JAGGERY IN PLACE OF SUGAR.

STUFFED ACHARI KARELA-BITTERGAURD/BITTERMELON

•                                               

  

  STUFFED ACHARI KARELA

• INGRIDIENTS:

• BITTERGAURD-150GM
• TERMERIC POWDER-1/4TSP
• MANGO PICKLE MASALA- 2TBS
• CORRIENDER POWER-1TBSP
• RED CHILLY POWDER-1TSP
• SALT-1TSP
• MUSTARD OIL-2TBSP

• METHOD:

• PEEL THE BITTERGAURD.CUT THEM VERTICALLY FROM 1 SIDE.

• NOW FILL SALT IN ALL OF THEM FOR 6-8 HOURS.

• KEEP THEM IN SUNLIGHT.

• NOW TAKE FULL BOWL OF WATER & DIP THEM FOR A WHILE.

• SQUEEZE THEM SO THAT ALL BITTERNESS CAN COMING OUT.

• KEEP ALL SQUEEZED BITTERGAURD IN A BOWL.

• ITS TURN TO MAKING MASALA FOR STUFFING IN KARELA.

• MIX  SALT,MANGO PICKLE MASALA,CORRIENDER POWDER,TERMERIC POWDER,RED CHILLY POWDER IN A BOWL.

• STUFF  THIS MIXTURE IN BITTERGAURD NICELY.
• TIE THEM NICELY WITH THREAD TO AVOID STUFFING COMINGOUT.

• NOW TAKE A IRON-GRIDDLE.ADD 2TBSP MUSTARD OIL IN IT.

• PLACE IT HIGH FLAME.SAUTE ALL BITTERGAURD IN IT.

• FLIP THE SIDES WHEN THEY BECOME GOLDEN BROWN.

• ONCE GRIDDLE BECOME HOT,KEEP IT IN MEDIUM HIGH FLAME.

• WITH IN 15 MINUTES ALL SIDES BECOME CRISP .

• NOW IT IS READY TO EAT.

• TIPS:

• THIS RECEPIE DEMANDS MORE OIL.

• U CAN ENJOY THIS BITTERGAURD FOR 10-15 DAYS.KEEP IT IN FREEZE.

JHATPAT PANEERMASALA BHURJI -SIMPLE RECEPIE

• INGRIDIENTS:

• PANEER -250 GM.
• ONION-2 MEDIUM SIZE
• TOMATO-2MEDIUM SIZE

  

  paneer masala bhurji

• GINGER-2INCH(CHOPPED)
• GARLIC-4CLOVES
• RED CHILLY POWDER-1TSP
• SALT-1TSP
• CORRIEDER POWDER-1TSP
• TERMERIC POWDER-1TSP
• GARAM MASALA-1/2 TSP
• CUMIN SEEDS -1TSP
• REFINED OIL-1TBSP
• CILANTRO-1/4 CUP

• METHOD:

• TAKE A FRYING PAN.ADD REFINED OIL IN IT.
• KEEP IT IN HIGH FLAME TILL IT GET HOT.
• ADD CUMIN SEEDS IN IT.
• LET IT SAUTE TILL GET BROWN.
• NOW ADD GINGER,ONION,GREENCHILLY,GARLIC IN IT.
• FRY THEM TILL CHANGES THE COLOR INTO GOLGEN BROWN.
• NOW ADD ALL SPICES EXCEPT THE GARAM MASALA.
• ITS TIME TO ADD CHOPPED TOMATO.
• WHEN THEY HALF COOKED ,ADD MASHED PANEER IN IT.
• COVER THE LID FOR 2 MINUTE SO THAT ALL INGRIDIENTS CAN EASILY MIX IN THE PANEER.
• NOW IT IS READY.
• SPRINKLE GARAM MASALA IN IT.
• GARNISH WITH CILANTRO

TIPS:

• IF ONION WILL HALF COOKED IN THIS RECEPIE ,THEN TASTE WILL BE ENHANCE.
• CAN ADD 1TBSP TOMATO KETCHUP TO ENRICHES ITS TASTE AS WELL AS ITS COLOR.

SHAHI PANEER-RESTURANT STYLE

• PREPARATION TIME-15 MINUTES              COOKING TIME-10-15 MINUTE
• RECEPIE TYPE-VEGAN/VEG                         SERVING-3PERSONS

                                                                       

SHAHI PANEER 

• INGRIDIENTS:

• PANEER(COTTAGE CHEESE)-250 GM
• TOMATO-2PIECE MEDIUM
• ONION-1PIECE
• GREEN CHILLY-1 PIECE
• GINGER-1"LARGE
• GARLIC-2PEARLS
• CUMIN SEED-1TSP
• RED CHILLY POWDER-1/2TSP
• SALT-1/2TSP
• TERMERIC POWDER-1/2TSP
• CORRIENDER LEAVES-1/4CUP
• GARAM MASALA-1PINCH
• REFINED OIL-1TBSP
• CARDAMOM SEEDS-1TSP
• TOMATO KETCHUP-2TSP
• CREAME/MALAI-1TBSP
• SUGAR-1TSP

• METHOD:

• TAKE A FRYING PAN .PLACE IT IN HIGH FLAME.ADD 1TBSP REFINED OIL IN IT 
• LET IT HOT.
• NOW ADD CUMIN SEEDS,CARDAMOM SEEDS IN IT.
• SAUTE IT TILL IT GOLDEN BROWN.
• NOW ADD ONION ,GINGER,GARLIC,GREEN CHILLY IN IT.SAUTE TILL IT GET GOLDEN COLOR.
• NOW ADD CHOPPED TOMATO IN IT.SAUTE IT TILL IT TURNS INTO DARK COLOR.
• LEAVE THIS MIXTURE  FOR COOL.
• TAKE A MIXY.ADD  ALL FRIED TOMATO,ONION,GINGER,GARLIC,GREEN CHILLY,TOMATO IN IT.
• GRIND IT VERY NICELY.
• PUT THIS GRINDED MIXTURE IN A BOWL.
• NOW TAKE FRYING PAN .PUT IT ON BURNER ON HIGH FLAME.
• PUT ALL THE PUREE IN THE PAN.NO NEED TO AGAIN ADD REFINED OIL.
• LET IT SAUTE TILL IT TURN DOWN IN GOLDEN BROWN COLOR.
• NOW ADD TERMERIC POWDER,CORRIENDER POWDER,SALT,RED CHILLY IN IT.
• AT THE TIME OF ADDING SPICES BURNER SHOULD BE IN LOW FLAME FOR AVOIDING IT TO BE BURNT.
• SAUTE IT ONLY FOR 5 SECONDS ,THEN ADD 2TSP TOMATO KETCHUP IN IT.
• NOW ADD SUGAR,GARAM-MASALA IN IT.
• NOW ADD  CREAME/MALAI/COOKINGMILK/CREAMECHEESE IN IT.
• NOW ADD  RECTANGULAR PIECES PANEER IN IT.
• LET IT SAUTE IN PUREE FOR 1 MINUTE.
• COVER IT WITH LID.
• AFTER 1 MINUTE TRANSFER IT IN BOWL.
• ADD GARAM MASALA IN IT.
• NOW SHAHI PANEER IS READY
• GARNISH IT WITH CILANTRO

• TIPS:

• U CAN GARNISH IT WITH SHREDDED PANEER ALSO.
• U CAN SHALLOW FRY THE PANEER TO MAKE THIS VEG MORE ROYAL.
• U CAN ADD RAISINS, CHOPPED CASHEW NUT IN IT FOR ENHANCE THE TASTE.
• FRY BEFORE MAKING PUREE ENHANCE THE TASTE,MAKING IT RESTURANT STYLE.
• IF U ADD IN PUREE DEEP FRY ONION ,THEN ALSO ENHANCES THE TASTE.

BROCCOLI STIR VEG FRY-HEALTHY RECEPIE

• RECEPIE TYPE-HEALTHY VEG                             PREPARATION TIME-5MINUTES
• COOKING TIME-10 MINUTES                                  SERVING-2PERSON

BROCCOLI STIR VEG



BROCCOLI

INGRIDIENTS:                                             

• BROCLLI FLORET-20 PIECE/250 GM
• TERMERICPOWDER- 1/4 TSP
• CORRIENDER POWDER-1/2TSP
• RED CHILLY POWDER-1/2TSP
• GREEN CHILLY-1SMALL PIECE
• GINGER GARLIC PASTE-1TSP
• CUMIN SEED-1/2 TSP
• URAD DAL-1-2 TSP
• RAI/MUSTARD SEEDS-1/2TSP(OPTIONAL)
• SHREDDED COCONUT-1/4 BOWL
• REFINED OIL-1MEDIUM TBSP

• METHOD:

• TAKE A FRYING PAN.PUT IT ON A BURNER ON HIGH FLAME.
• LET IT  HOT FOR A WHILE.
• ADD CUMIN SEEDS/RAI.LET IT SAUTE
• NOW ADD DRY URAD DAL.ALLOW IT SAUTE TILL IT BECOME GOLDEN BROWN.
• NOW ADD SHREDDED COCONUT .
• NOW PUT THE GINGER GARLIC PASTE,GREEN CHILLY PASTE IN IT.
• LET IT SAUTE..
• MIX ALL THE SPICES IN IT.
• ADD THE BROCOLLI FLORETS.PUT THE LID ON THE FRYING PAN.
• NOW PUT IT IN MEDIUM FLAME.
• NOW MIX IT WELL.
• STIR THE BROCOLLI MEAN WHILE.
• SPRINKLE THE WATER IN BETWEEN.
• NO NEED TO ADD WATER ,JUST SPRINKLE WHENEVER NEEDED.
• IN 7-10 MINUTES IT WILL READY.
• URAD DAL TASTE COMESOUT CRUNCHY.
• IT IS VERY QUICK AND HEALTHY RECEPIE.
• TRY IT AND ENJOY THE TASTE.

• TIPS:

• IF IT REMAINS HALF COOKED THEN ALSO IT WOULD HEALTHY
• U CAN ADD POTATO IF DONT LIKE SINGLE BROCCOLI

RAW BANANA VEG-KACHE KELE KI SABJI

•  RECEPIE TYPE   -VEGETARIAN                          SERVING-2 PERSON ,  
• COOKING TIME -10MINUTES                       PREPARATION TIME-1 HOUR

RAW BANANA VEG

INGRIDIENTS:

• RAW BANANA-2
• REFINED OIL -2 TBSP
• DRY CURRY LEAF POWDER-2 TSP
• TERMERIC POWDER-1/4 TSP
• CORRIENDER POWDER-1/2 TSP
• RED CHILLY POWDER-1/2 TSP
• SAMBHAR POWDER-1/4 TSP
• MUSTARD SEED-1/2 TSP
• GINGER GARLIC PASTE-1 TSP
• CORRIENDER LEAVES-1/4 SMALLBOWL
• GREEN CHIILY-1SMALL(SEEDLESS)

RAW BANANA

• METHOD:

• PEEL THE RAW BANANA.CUT IT IN SQUARES.
• TAKE A VESSEL FOR MARINATION.
• ADD CUT BANANA IN IT.
• ADD CURRY LEAVES POWDER ,OIL,SAMBHAR MASALA,RED CHILLYPOWDER,CORRIENDER POWDER,GINGER GARLIC PASTE IN THE BOWL
• MIX THEM WELL
• KEEP IT ASIDE FOR ONE HOUR FOR MARINATION.
• NOW ITS TIME FOR SEASONING.
• TAKE A FRYING PAN
• ADD 2 TSP SEASAME SEED OIL IN IT.
• TURN ON THE BURNER .
• WHEN OIL BECOME HOT ,ADD MUSTARD SEED IN IT.
• SOON THEY START CRACKLING,NOW ADD GREEN CHILLY IN IT.
• NOW ADD ALL THE MARINATED MATERIAL ALONG WITH RAW BANANA PIECES.
• MAKE THIS VEG WITH OUT WATER
• MAKE IT IN OPEN VASSEL..
• NO LID OR COVERING IS REQUIRED.
• STIR IT  WITH SPATULA AGAIN & AGAIN
• WHEN IT SEEMS THAT SOME WATER IS REQUIRED FOR  PREVENTING IT FROM BURN THEN SPRINKLE OIL IN THE PAN.
• AVOID POURING WATER
• WITH IN 10 MINUTES U GET IT.

• TIPS:

• NO WATER  AND NO PRESSURE COOKER IS REQUIRED.
• MAKE IT IN SIM GAS
• BEST TO EAT WITH SAMBHAR ,RICE

PUNJABI MATTAR KULCHA

MATTAR(SMALL CHOLE RECEPIE):

 Ingridients:2PERSON SERVING

Mattara- 1/4 KG

Termeric-1pinch

aawala powder-2pinch

black salt-1/2 tsp

chopped tomato -1

onion-1

cucumber-1

cilantro-1/4 bowl

soak tamarind-1/4 bowl

 Method:

Boil the mattara for 15 minutes.

add the salt and termeric powder into it.

after boiling add in it tamarind water.

add all chopped tomato,onion ,cucmber

add aanwala powder,black salt,garam masala powder,roasted cumin seed powder.

Add cilantro ,lemon juice into it

Now its ready for eating.

Best to eat it with kulcha.and raita.