Ingredients
For Chola
1 cup Chola
Method:
Let chola soak in water overnight.
Ingredients For Batura
Method
Add maida and atta. Add salt and the add oil. Mix with hand, till you can
Are you missing the Taste of your Home food???? Are you feeling hungry because you are far from your home??? This blog will provide you the skills to feel your hunger, taste to suit your dish and secrets to earn hearts of your eaters... Welcome to Kitchen Queen's Blog. where we post the Desi and Modern both walking hands together on a simple understanding blog..Specially for people who are residing far from their mother and missing their home dish..
Ingredients: | ||||||||||||||||||||||||
• 2 cups Urad Dal | ||||||||||||||||||||||||
How to make Dahi Vada: | ||||||||||||||||||||||||
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Method:
1.Firstly cut all the vegetables in big pieces and boil them in a pressure cooker.
2.Mash these vegetables with hand blender or an aunthentic vegetable masher.
3.In a pan put some butter, add the garlic and chopped onions and sautee till slightly pink in colour.
4.Add the garam masala and chilli powder and sautee till u get a nice aroma.
5.Add the diced tomatoes and cook till they r tender.
6.Add the paav bhaji masala.(I use "Everest" paav bhaji masala from the indian store ) sautee the tomatoes well.
7.Add the vegetable mixture to it & mix it well till the mixture thickens.
8.add salt (according to taste)
9.let it boil and tighten a bit.
10.Add butter to it as per your taste and mix it well.
11.Once you remove it from gas pour in juice of half a lemon for that extra taste.
12.Your paav bhaji is ready.
For Pav:
1. Apply butter to your pav.2. Roast your pav until they turn golden brown.
Serving:
Serve your Pav and Bhaji together with onion, cilantro & lemon juice garnished on the bhaji. Enjoy your dish with your loved ones. :)
The first time ever that I ever had Sabudana Khichdi, was when my good friend , made it. I was so completely love with the dish…She makes it so delectable taking time to soak it to a particular consistency, sauteing it in spices, with little pieces of potatoes peeking here and there and flavours it with a flourish with roasted ground powder of red chilli and peanuts. It was unimaginably delicious…Sabudana Khichdi is a pretty tricky proposition …It matters how you soak the sabudana and one should not soak for too long, or in too much water that all you get is starchy mush, or on the other hand, a little less water and it would roll off like balls of mercury away from your palm.
Ingredients
1 cup - Sago / Sabudana
1 big - Boiled potato, cubed
Seasoning
1/2 tsp - Mustard seeds
1/2 tsp - Urad dal
1/2 tsp - Jeera seeds
2 - Whole dry red chili
1 sprig - Curry leaves
1/4 tsp - Red chili powder
1/4 tsp - Turmeric powder
Salt to taste
Method
1 ) Wash and soak sago in enough water to cover sago. Soak sago overnight. Drain water from sago and set aside.
2 ) In a kadai heat oil, add mustard seeds, pop it, add jeera, urad dal,(if you prepair for fast, don't add dal or muster seeds) dry red chili and fry in oil. Add curry leaves, for a second, add potato and mix and stir.Add red chili and turmeric powder, Add salt to taste.
3 ) Now lower the heat to very low heat, this is very important step to make to get a non- soggy sago. Now when the pan is not very hot, add sago, stir and cook for 2 to 3 minutes covered with a lid. Sago will cook fast. Otherwise place sago in a microwave safe bowl, add the seasoning potato mixture to the sago and mix in well. Microwave for 2 to 3 minutes, breaking the cooking time 1 minute each. Cook till sago is translucent.
Serve for breakfast.
To microwave potato : Wash one potato. Pierce deep into the potato two times, down to the center. Wrap the potato in a moist paper towel. Place in microwave and microwave for 3 minutes.