CABBAGE KOOTU :-
NEEDED:- CABBAGE - 150 GMS, MOONG DHAL - 1 TBLSPN, BIG ONION - 1 NO ( SMALL), JEERA - HALF TSP, GREEN CHILLI - 1 NO, SALT - 1/3 TSP. FOR SEASONING :- OIL - 1 TSP, ORID DHAL, JEERA - HALF TSP, CURRY LEAVES - 1 ARK.
METHOD :- CLEAN AND CHOP CABBAGE AND BIG ONION. SPLIT THE GREEN CHILLI. PLACE THE MOONG DHAL IN A PRESSURE PAN.ADD HALF CUP WATER. SPREAD THE CHOPPED ONION AND CABBAGE. SPRAY JEERA AND COOK FOR ONE WHISTLE. REMOVE LID ADD SALT AND MIX WELL. SEASON IT WITH ORID DHAL, JEERA AND CURRY LEAVES IN OIL AND POUR THIS TO THE KOOTU . THIS KOOTU IS BETTER MENU FOR FEVER TIME WITH RASAM SATHAM.
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