Ingredients: Grated Potato- 1 Singhada Flour- 1/2 Cup Grated Ginger- 1 TBSP Chopped Green Chili- 1 Oil to Fry Chopped Cilantro- 1/2 Cup Salt to Taste Cumin Powder- 1/4 TBSP Water- 1/4 Cup Recipe: Grate potato and squeeze water out of it. Mix singhada flour, ginger, cilantro, green chili, and salt in a fourth cup of water. Add grated potatoes. Mix it until it forms a thick paste, if required, add more water. Heat oil to fry. Take a spoonful of batter and pour into oil, oneat a time till it is crisp on both sides. Serve hot with chutney.
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Ingredients: Paneer- 500 g Singhada Flour- 1 Cup Grated Ginger- 1 TBSP Chopped Green Chili- 1 Oil to Fry Chopped Cilantro- 1/2 Cup Salt to Taste Cumin Powder- 1/4 TBSP Water- 1 Cup Recipe: Cut Paneer into long cubes. Mix singhada flour, ginger, cilantro, green chili, and salt in one cup of water. Mix it until it forms a thick paste, if required, add more water. Heat oil to fry. Dip each paneer into batter and put into vok to fry, one by one till it is crisp on both sides. Serve hot with chutney. Ingredients: Lychee- 1 Can (530mL) Milk- 4 Cups Khoya- 400 g Saffron- A Pinch Green Cardamom- 1 Sugar- 2 TBSP Recipe: Boil milk in a heavy bottom pan. Keep stirring so it doesn't stick to the bottom of the pan. Add green cardamom and saffron. Once it boils, add grated khoya and keep stirring on medium heat for about 20 minutes. Add sugar. Remove from stove and pour into a boil to cool for half an hour. Strain juice of lychee from your can. Chop your lychees. Add them to your cooled mixture. Then refrigerate for at least an hour. Serve cool. You can add an assortment of nuts if you would like. Ingredients: Sabudana- 1 Cup Singhada Flour- 1 TBSP Boiled And Mashed Yam- 1/2 Cup Peanuts- 1/2 Cup Salt to Taste Red Pepper Powder- 1/4 TSP Black Pepper Powder- 1/4 TSP Cumin Powder- 1/4 TSP Chopped Cilantro- 1 Cup Chopped Ginger- 1 TBSP Chopped Green Chili- 1 TSP Grated Paneer- 500 g Recipe: Soak sabudana for at least 2 hours in cold water. After 2 hours, you may strain the sabudana and keep aside. Roast peanuts and grind them into a coarse powder. Mash yams to the point where their are no lumps present. Mix sabudana, mashed yams, singhada flour, peanuts, salt, red pepper powder, black pepper powder, cumin powder, cilantro, green chili, ginger, and your grated paneer in a bowl to make the dough. If required, use a little water so your dough comes together. Make 1 ball of the dough and take some plastic paper to flatten the ball. For the video on how to make it, see the link. www.facebook.com/foodforsoulswebsite/?ref=aymt_homepage_panel refer to the top of the page to find it. Cook on both sides on tawa and serve with chutney or curd. Ingredients:
Sabudana- 1 Cup Singhada Flour- 1 TBSP Boiled And Mashed Potatoes- 1 Cup Peanuts- 1/2 Cup Salt to Taste Red Pepper Powder- 1/4 TSP Black Pepper Powder- 1/4 TSP Cumin Powder- 1/4 TSP Recipe: Soak sabudana for at least 2 hours in cold water. After 2 hours, you may strain the sabudana and keep aside. Roast peanuts and grind them into a coarse powder. Mash potatoes to the point where their are no lumps present. Mix sabudana, mashed potatoes, singhada flour, peanuts, salt, red pepper powder, black pepper powder, and cumin powder in a bowl to make the dough. If required, use a little water so your dough comes together. Make 1 ball of the dough and take some plastic paper to flatten the ball. For the video on how to make it, see the link. www.facebook.com/foodforsoulswebsite/?ref=aymt_homepage_panel refer to the top of the page to find it. Cook on both sides on tawa and serve with chutney or curd. INGREDIENTS
Potato; cubed - 5 Tomatoes; chopped - 2 Ginger; chopped - 2 inch Green chillies; chopped - 1 Cumin powder - 1 tsp Cumin seeds - 1 tsp Degi mirch - 1 tsp Salt - 1 1/2 tsp Oil - 1 tsp Sabut red chillies; dried - 2 split Curry leaves - 3-4 Cilentro; chopped - 1 tbsp METHOD Heat oil in cooker, add cumin seeds,curry leaves, sukhi red chilly, green chillies & ginger. Add chopped tomatoes & cook until oil separates. Add salt, degi mirch, & add potatoes. Cook for about 3-4 minutes then add water & let it pressure cook for about 1 whistle. Once it is done, mash it a little then add cumin powder & then cilantro. Serve hot with puri. Ingredients Potatoes - 4; thinly sliced Cucumbers- 1: chopped Tomatoes- 2; chopped Olives - 1/2 cup; chopped Jalapeño peppers- 1/2 cup; chopped Cilantro - 1/2 cup; chopped Paneer - 1 cup, grated Olive oil - 1 tbsp Salt - to taste Cumin powder- 1 tsp Black pepper powder- 1 tsp For Sour cream Curd 1 cup Salt a pinch Recipe For sour cream Hung curd for about an hour in a muslin cloth. Then take it out in a bowl. Add salt & keep in refrigerator for 1/2 hour. For Nachos Preheat oven at 350 degrees. Cut potatoes in thinly sliced round shape. Now wash all sliced potatoes with cold water at least 2-3 times so that there will be no white colored water. Spread on a towel for about 10 min. Then put them in a bowl. Add a little olive oil, salt, black pepper powder & cumin powder. Mix them well. Now in a baking tray, spread a parchment paper or baking liner. Put each sliced potatoes on it. Bake for 8-10 min & then turn the sides & again bake for about 8-10 min. Once potatoes are crisp take them out. Now put all potatoes in one baking tray. Top it with chopped tomatoes, cucumbers, olives, Jalapeño pepper, cilantro & then top with grated paneer. Bake it again for about 8-10 min. Serve with sour cream For Dough Boiled & mashed potatoes - 3 Singhada flour - 1 cup Water 1/2 cup Salt - 1 tsp Oil to fry Ziplock bag Recipe Mash potatoes very well so that there will be no lumps at all. Add singhada flour & mix well. Now add 1 sp of water at a time & start kneading dough. Since there's no gluten so it will not be knead like regular dough but it should be knead until all dough comes together. There's no need for dough to rest. Take some dough in your hand & make a ball. Take a ziplock bag & cut it in half. Put the dough ball in between ziplock bag. Now cover it with other part of ziplock. Start spreading with palm. Heat oil. Put the spread puri in it & fry on both sides. There is a video on how to make puri's and it is pinned to the top of the page. www.facebook.com/foodforsoulswebsite/?ref=aymt_homepage_panel Ingredients:
Oil- 1 TBSP Cumin Seeds- 1 TSP Curry Leaves- 4 Dried Red Chili- 1 Grated Ginger Paste- 1 TSP Chopped Green Chili- 1 Curd- 2 Cup Singhada Flour- 1 TBSP Lemon Juice- 1 TSP Tamarind- 1 Inch Turmeric Powder- 1 TSP Red Chili Powder- 1|4 TSP Cilantro- 1 TBSP Recipe: Heat oil in pot. Add cumin seeds, curry leaves, dried red chili, ginger, and green chili. In a bowl, mix singhada flour and curd then beat it. Add this material to the tadka. Add salt, red chili powder, and turmeric powder. Add about 4 cups of water or more if required. Add tamarind and lemon juice. Cook on medium heat for an hour. Keep stirring in between. Add more more water if required. Once cooked, add cilantro. Serve hot with rice. Ingredients:
Rajgira Seeds- 1 Cup Boiled and Cubed Potatoes- 1 Cup Cubed Paneer- 1 Cup Water- 4 Cup Cilantro- 1 TBSP Oil- 1 TBSP Cumin Seeds- 1 TSP Ginger and Green Chili Paste- 1 TSP Salt to Taste Chopped Curry Leaves- 4-5 Chopped Tomatoes- 1 Cup Recipe: Boil rajgira seeds in water and add some salt. While it is cooking, heat oil in a separate pan. Add cumin seeds, curry leaves, and ginger and green chili paste. Add potatoes, paneer, and chopped tomatoes. Cook until oil separates. Mix this in your boiled rajgira seeds and add remaining salt and cilantro. Serve hot. |
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