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Ingredient
Top 5 dishes made from chopped corrinder leaves
1 . Khatta meetha kaddu
Khatta meetha kaddu
#goldenapron3. #week21#pumpkin
Ingredient
1 kg
yellow pumpkin
2
tomatoes
2 tbsp
sugar
1 tsp
turmeric powder
1 tbsp
red chilli powder
1 tbsp
corrinder powder
2 tsp
mango powder
to taste
Salt
1 tsp
fenugreek seeds
1 tsp
mustard seeds
1 tsp
jeera
1/3 tsp
hing
1 tbsp
chopped corrinder leaves
Cooking instructions
* Step 1
Wash kaddu and remove the seeds and then chop into medium size pieces
* Step 2
Heat oil in a pan and add all the seeds of tempering when they start crackling then after few seconds add hing and chopped tomatoes and saute for 5minutes now add red chilli, turmeric, salt corrinder powder and mix well add 2-3tbsp water and saute now add chopped kaddu and mix
* Step 3
Now cover the pan with lid and cook on low flame on 15-20 minutes when pumpkin become soft then add mango powder and sugar and mix gently again civer with lid and simmer for 5minutes
* Step 4
Now add chopped fresh corrinder and serve with puri and paratha
Note: if there is a photo you can click to enlarge it
2 . Stuff chanakulcha
Stuff chanakulcha
#week2of5
Ingredient
1 cup
boiled channa
1/4 cup
chopped onion
1/4 cup
chopped tomatoes
1 tsp
red chilli
1 tsp
roasted jeera powder
1 tsp
garam masala
1 tsp
chat masala
1/4 cup
tamarind water
2 tbsp
chopped corrinder leaves
2 tbsp
lime juice
5/6
kulcha
Cooking instructions
* Step 1
Take a mixing bowl and add all the ingredients for stuffing,spices,tamarind water and lemon juice and mix well and keep aside
* Step 2
In a non-stick pan heat a little oil over medium heat and add the kulcha cook fir a few minutes on both sides
* Step 3
Once the kulcha are cooked slit the kulcha using a knife to make a packet in between stuff the kulcha's with channa
* Step 4
Garnish with corrinder leaves and serve
Note: if there is a photo you can click to enlarge it
3 . Pani puri
Pani puri
#goldenapron3. #week19
Ingredient
1/2 cup
mint leaves
1/2 cup
corrinder leaves
1 cup
tamarind water
1 tbsp
jaggery
1 tsp
black salt
1/2 tsp
red chilli
1/2 tsp
chat masala
1 tsp
cumin powder
1 tsp
hing
1 tbsp
boondi
1/2 cup
black boiled channa
1/2 tsp
jeera powder
1 tsp
red chilli powder
1 tbsp
chopped corrinder leaves
to taste
Salt
30
puris
Cooking instructions
* Step 1
To begin hing pani in a mixer har combine mint corrinder, green chilli j,and grind to a fine paste now add water tamarind pulp,jaggery, salt,cumin powder hing,chat masala and red chilli and mix well add boondi
* Step 2
In a mixing bowl mash the potatoes add channa,corrinder,salt and jeera powder and mix well
* Step 3
Stuff the potato filling in puris and fill it with hing pani and serve
Note: if there is a photo you can click to enlarge it
4 . Varat kai aloo puri
Varat kai aloo puri
#goldenapron3 #rainbowweek4 #healthynavratri
Ingredient
1 tbsp
ghee
1 tbsp
oil
1/2 tsp
jeera
1 tsp
red chilli powder
1 tbsp
grated ginger
1/2 tsp
turmeric powder
1 tbsp
chopped corrinder leaves
2 cup
water
to taste
Sandha namak
2 cup
kuttu atta
1/2 tsp
red chilli
1 tbsp
chopped corrinder
to taste
Sendha namak
as needed
Water
Cooking instructions
* Step 1
Boil peel and mashed potatoes in a bowl add kuttu atta,mashed potato, green chilli, jeera,salt,corrinder,red chilli, and oil and mix well add water in a small quantity and make a soft dough keep aside 10 minutes
* Step 2
Divide the dough in equal parts and roll in to medium size puri
* Step 3
Heat oil in a kadahi lift the puri and fry both sides untill light golden brown
* Step 4
Heat oil in a pan crackle the cumin seeds now add ginger soaute for a minute add chopped tomatoes and saute
* Step 5
Now add red chilli, turmeric powder, salt and saute for 5 minute now add mashed potatoes and mix add water stir well
* Step 6
Simmer till gravy thicken a bit garnish with corrinder leaves varat aloo serve with hot puris, raita and salad
Note: if there is a photo you can click to enlarge it
5 . Sabudana paratha
Sabudana paratha
#coloursofWD
#white
Ingredient
1 cup
sabudana
1 tbsp
chopped corrinder leaves
1 tsp
red chilli powder
1 tsp
jeera/cumin seeds
1 tbsp
curd {optional)
as needed
Oil for frying
Cooking instructions
* Step 1
Rinse the sabudana and soak them 4-5hours in enough water now drain them well sabudana should be moisture free
* Step 2
Now.add grated raw potato,boiled mashed potatoes, green chilli, red chilli, roasted peanut jeera,corrinder leaves,salt and curd and mix well to make it a dough
* Step 3
Now apply some ghee on your palms and take portion of dough and make a round ball
* Step 4
Now put that ball on a greased foil or plastic sheet and start patting the ball with your hand make as thin as possible now the paratha is ready to fry
* Step 5
Heat a tawa spread a little oil ace the paratha on the tawa put some ghee on the paratha and flip it
* Step 6
Fry till both sides.of paratha become golden when the paratha is golden brown from both sides it is ready to serve
Note: if there is a photo you can click to enlarge it
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