GOBI BAROTTA:-

GOBI BAROTTA:-

NEEDED:-

ATTA - 2 CUPS

SALT - 1/2 TSP

BUTTER/GHEE - 1 TBLSPN

WATER & OIL - NEEDED.

GOBI - 1 CUP ( CHOPPED)

ONION - 1 TBL SPN CHOPPED

RED CHILLI POWDER - 1/3 TSP

GARAM MASALA - 1/4 TSP

METHOD:-

MIX BUTTER/GHEE & SALT WITH ATTA. ADD NEEDED WATER AND KNEAD IT WELL. COVER IT WITH A WET CLOTH AND KEEP ASIDE.

ADD CHOPPED GOBI, ONION, RED CHILLI POWDER, GARAM MASALA POWDER.

DIVIDE THE DOUGH INTO 12 EQUAL PARTS. MAKE THEM LIKE CUPS AND FILL THE CUPS WITH ONE TSP OF GOBI MIX MASALA. ROLL THEM WITH FLOUR AND FRY THE BAROTTAS WITH GHEE OR OIL AND SERVE HOT WITH MOONG DHAL SUBJI.

RED CHILI CHUTNEY

RED CHILI CHUTNEY:-

NEEDED:- RED CHILLI - 10 NOS. BIG ONION - 1 NO, SMALL ONION - 6 NO, LARGE TOMATO - 1 NO, GARLIC - 1 NO, SALT -HALF TSP, OIL - 1 TBLSPN, ASAFOETIDA  PWDR - 1 PINCH, MUSTARD, ORID DHAL - 1 TSP EACH. 

METHOD :- PEEL AND CHOP ONIONS AND GARLIC. CHOP TOMATO. WITH RED CHILLIES ADD ONIONS, GARLIC, TOMATO, SALT. GROUND WELL. HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL. WHEN THEY SPLUTTERS ADD ASAFOETIDA AND POUR CHUTNEY TO IT. THEN SWITCH OFF THE GAS. MIX WELL AND SERVE IT WITH HOT IDLIS AND DOSAS. 

ALOO GOBI FRY.

ALOO GOBI FRY.

NEEDED:- ALOO - 1 NO, GOBI - HALF, OIL - 2 TSP, JEERA -HALF TSP, SALT - HALF TSP, CHILLI PWDR - 1 TSP. 

METHOD :- CUT ALOO AND GOBI LONGWISE. PUT THEM IN HOT SALTED WATER FOR 10 MINUTES. THEN DRAIN THE WATER. HEAT OIL IN A PAN ADD JEERA. WHEN IT SPLUTTERS ADD ALOO AND GOBI. SAUTE FOR 2 MINUTES. THEN ADD SALT AND CHILLI PWDR. MIX WELL. COVER IT WITH A LID AND KEEP COOKING FOR ANOTHER 5 MINUTES IN SIM MODE. REMOVE FROM HEAT AND SERVE IT WITH CURD RICE OR ROTI.

CABBAGE FRY

CABBAGE FRY

NEEDED:- CABBAGE - 200 GMS,CHILI PWDR - HALF TSP, SALT -1/4 TSP, OIL - 1 TSP,MUSTARD, ORID DHAL - HALF TSP

METHOD :- CHOP CABBAGE. HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL. WHEN THEY SPLUTTER ADD CABBAGE. SAUTE FOR 2 MINUTES. ADD SALT AND CHILI PWDR. COOK FOR 5 -8 MINUTES IN SIM. SERVE IT WITH CURD RICE OR CHAPPATHI. 

POTATO PODIMASS.

POTATO PODIMASS. 

NEEDED:- POTATO - 2 NOS. BIG ONION SMALL - 1 N0, GARLIC - 4 PODS, TOMATO SMALL - 1 NO. CHILLI PWDR - 1 TSP, DHANIYA PWDR - 1 TSP, TURMERIC - 1 PINCH, SALT - HALF TSP, OIL - 2 TSP, MUSTARD - 1 TSP, ORID DHAL - 1 TSP, SOMPH -HALF TSP.

METHOD :- BOIL PEEL & CUT THE POTATOES. PEEL AND CHOP ONION AND GARLIC. DICE TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL AND SOMPH. WHEN THEY BECOME BROWN ADD CHOPPED ONION, GARLIC AND TOMATO. SAUTE WELL. ADD SALT, CHILI PWDR, DHANIYA PWDR, TURMERIC. MIX WELL AND ADD THE DICED POTATOS. IF YOU ADD ONE TABLESPN OIL THEN NO NEED OF ADD WATER. OTHERWISE ADD QUARTER CUP OF WATER TO IT AND COVER IT WITH A LID. COOK IN SIM FOR 5 MINUTES. WHEN THE WATER DRIES REMOVE FROM HEAT AND SERVE IT HOT WITH CURD RICE AND CHAPPATHIS.