VEG SALAD.

VEG SALAD:-

NEEDED:-  CARROT, ONION, CUCUMBER, TOMATO, GREEN CHILLI - 1NO EACH. SALT -  TO TASTE. PEPPER PWDR OR RED CHILLI PWDR - 1/4 TSP. TURMERIC PWDR - 1 PINCH.

METHOD :- CHOP OR DICE THE VEGGIES AND PUT THEM IN A BOWL. ADD SALT, PEPPER OR CHILLI PWDR, TURMERIC PWDR AND MIX WELL. SERVE IT WITH CHAPPATHI, NAN, RUMALI ROTI, KULCHA.

TOMATO SOUP

TOMATO SOUP

NEEDED:- TOMATO - 2 NOS, ONION - 1 NO, ALL PURPOSE FLOUR - 1 TSP, BUTTER -1 TSP, MILK - HALF CUP., CINNMON, CARDAMOM, CLOVES - 1 EACH. WATER - 2 CUPS , SALT - TO TASTE, CHOPSTICKS OR FRIED BREAD PIECES - 6.

METHOD:- PRESSURE COOK ONION AND TOMATO WITH ONE CUP OF WATER ( PUT THE CINNAMON, CARDAMOM, CLOVES INTO A KHADA CLOTH AND TIED IT WITH THREAD KEEP THIS IN THE COOKER WITH ONION AND TOMATO ) . AFTER COOLING REMOVE THE CARDAMOM BUNDLE. DESKIN THE TOMATO AND ONION AND EXTRACT THE PULP AND MASH WELL. ADD SALT. IF NEEDED ADD THE REST OF THE WATER.

MELT THE BUTTER IN A PAN ADD THE MAIDA AND STIRR WELL. ADD THE MILK SLOWLY ALONG THE SIDES. STIRR WELL AND BRING TO BOIL. THIS IS CALLED THE WHITE SAUCE.

WHILE SERVING HEAT THE TOMATO SAUCE AND WHITE SAUCE SEPERATELY. TO SERVE POUR THE TOMATO SAUCE TWO THIRD OF THE CUP AND ADD THE WHITE SAUCE ONE THIRD. STIRR WELL SEASON IT WITH THE FRIED BUTTER PIECES AND SERVE HOT.

RED POHE UPMA

RED POHE UPMA

NEEDED :- RED POHE - 1 CUP, BIG ONION - 1 NO, OIL- 2 TSP, MUSTARD, ORID DHAL -HALF TSP EACH, CURRY LEAVES - 1 ARK, RED CHILLI - 1 NO. SALT - 1/3 TSP.

METHOD:- WASH AND SOAK RED POHE FOR TEN MINUTES. HEAT OIL IN A PAN ADD THE MUSTARD AND ORID DHAL. WHEN IT SPLUTTERS ADD THE HALVED CHILLI, CHOPPED ONION AND CURRY LEAVES. SAUTE FOR 2 MINUTES. ADD SALT AND POHE . MIX WELL. SERVE IT WITH COCONUT CHUTNEY.