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Ingredient
Top 5 dishes made from med sized tomato π roughly chopped,
1 . Roasted sunflower seeds chutney
Roasted sunflower seeds chutney
#goldenapron23
#week8
#roastedsunflowerseeds
#cookpadindia
#cookpadenglish
#simplecooking
Ingredient
1 cup
roasted sunflower seeds,
2 tbsp
oil,
1 tsp
grated ginger,
1/2 tsp
zeera powder,
1/2 tsp
amchur powder,
1/2 cup
dhania patta,
Cooking instructions
* Step 1
Take a wok or pan, add oil, heat it. Moderate the flame, add sunflower seeds, saute it for 2 minutes. Do not overcook it.
* Step 2
In goes tomato, stir fry it for a minute. Add salt, green chilli & garlic, stir fry it for 2 minutes.
* Step 3
Add grated ginger now, stir fry it for a minute. Turn off the flame. Allow it to cool down.
* Step 4
Take a mixer jar, add chutney masala, dhania patta, zeera powder & amchur powder.
* Step 5
Add very lil water, grind it to a fine paste.
* Step 6
Take out in a serving bowl, garnish it with dry roasted black sesame seeds.
Note: if there is a photo you can click to enlarge it
2 . FALAHARI CHUTNEY
FALAHARI CHUTNEY
#MS
#mahashivratri
#cookpadindia
#cookpadenglish
#simplecooking
Ingredient
1 cup
dhania patta,
1 tsp
finely chopped ginger,
as required
Salt to taste (sendha namak),
1 tsp
amchur powder,
Cooking instructions
* Step 1
Wash all the ingredients, add in a mixer jar one by one.
* Step 2
Grind it to a fine paste, transfer it into serving bowl. Can be served with any FALARI snacks..
Note: if there is a photo you can click to enlarge it
3 . Spicy Chole with Spinach.
Spicy Chole with Spinach.
#Dec
#W3
#win
#week3
#ebook
#cookpadindia
#cookpadenglish
#simplecooking
Spinach is a good healthy leafy vegetable . Winters aur full of leafy greens...
Can be used in various ways...
Hope you ll like it ..
Enjoy..
Ingredient
1/2 tsp
salt,
4
laung,
1/2 tsp
sabut kali mirch,
2 pcs
dalchini,
4 tbsp
mustard oil,
1 tsp
chopped ginger,
1 cup
sliced onion,
1 tsp
garlic paste,
1 tsp
ginger paste,
as required
Salt to taste,
1 tbsp
brown onion paste,
1/2 tsp
haldi powder,
1 tsp
red chilli powder,
2 tsp
dhania powder,
1/2 tsp
garam masala powder,
1.5 cup
roughly chopped spinach leaves,
Cooking instructions
* Step 1
Wash chana nicely, strain it, keep aside. Take a pressure cooker, add chana & salt. Make a potli of whole garam masala, add in the cooker, top up with water (adjustable). Place the lid, give 8 whistles on high flame. Lower the flame, cook it for 10 minutes.
* Step 2
Turn off the flame, allow it to depressurise naturally. Open the lid, strain chana, keep aside. Use the letf over water in gravy.
* Step 3
Now dry the pressure cooker, add oil, heat it. In goes chopped ginger, saute it until light brown.
* Step 4
Add onion, stir fry it until light brown. In goes ginger garlic paste, saute it until rawness is released. Add lil water to avoid burning.
* Step 5
In goes tomato & salt, mix it well. Lower the flame, cook it covered until tomato becomes mushy.
* Step 6
Open the lid, increase the flame, add brown onion paste, mix it well. Cook it for 5 minutes.
* Step 7
In goes haldi powder, red chilli powder & dhania powder, mix it well. Add very lil water to avoid burning.
* Step 8
Cook it until oil has oozed out. Add Kashmiri red chilli powder, garam masala powder & kasoori methi, mix it well.
* Step 9
In goes spinach, mix it well. Stir fry it for a minute.
* Step 10
Now add boiled chana, mix it well. Stir fry it for a minute.
* Step 11
Add 1 cup boiled water, mix it well. In goes chopped dhania patta, give a stir.
* Step 12
Place the lid, give 4 whistles on high flame. Lower the flame, cook it for 10 minutes. Turn off the flame.
* Step 13
Allow it to depressurise naturally, open the lid after 10 minutes.
* Step 14
Take out in a serving bowl, have it with Roti, Paratha or Poori...
Note: if there is a photo you can click to enlarge it
4 . Roasted Green Eggplant Mash or Hare Baingan ka Bharta
Roasted Green Eggplant Mash or Hare Baingan ka Bharta
#FM
#W2
A different dish of baingan bharta made with a lil twist.
Hope you ll like it ..
Enjoy..
Ingredient
2 tbsp
mustard oil
1 cup
finely chopped onion
1 tsp
grated garlic
1/2 tsp
grated ginger
as per taste
Salt
some
chopped dhania patta
Cooking instructions
* Step 1
Firstly peel the eggplant, cut into small pcs. Wash it, strain it, keep aside.
* Step 2
Take an iron wok, add oil, heat it.
* Step 3
Add onion now, stir fry it until pink. In goes green chilli, mix it well.
* Step 4
Now add ginger garlic, saute it until rawness is released.
* Step 5
In goes tomato & salt, stir fry it for a minute.
* Step 6
Now add eggplant pcs, stir fry it for a minute.
* Step 7
Lower the flame, cover it with the lid, cook it until almost cooked. Stir in between.
* Step 8
Open the lid, stir fry it for a minute. Add dhania patta now. Increase the flame, stir fry it until dry.
* Step 9
Turn off the flame, cover it with the lid for a minute. Take out in a serving bowl, garnish it with a dhania leaf πΏ.
Note: if there is a photo you can click to enlarge it
5 . Falahari Tori
Falahari Tori
#NC
#falaharirecipes
#navratri
#cookpadindia
#cookpadenglish
#simplecooking
Ingredient
2 tbsp
desi ghee
1/2 tsp
grated ginger
as per taste
Salt (sendha namak)
1/2 tsp
red chilli powder
some
chopped dhania patta
Cooking instructions
* Step 1
Wash tori, keep aside. Do not keep in water.
* Step 2
Take a pressure cooker, add ghee, heat it. Add ginger, saute it for 30 sec.
* Step 3
In goes tori, tomato π
& green chilli, stir fry it for a minute. Add salt & red chilli powder, stir fry it for a minute.
* Step 4
Now add dhania patta, mix it well. Add 1/2 cup water, give a stir.
* Step 5
Place the lid, give 3 whistles on high flame, lower the flame, cook it for 10 minutes.
* Step 6
Turn off the flame, allow it to depressurise naturally.
* Step 7
Open the lid after 5 minutes, take out in a serving bowl. Can be had along with Singhara kuttu poori..
Note: if there is a photo you can click to enlarge it
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