PALAK {SPANICH} CORN SOUP

In winter season we get green leafy vegetables in abdunce and quality is also very good. And hot soup in winter is liked very much,here i make palak and corn soup with less ingredients and time. Taste is superb Try it

INGREDIENTS
palak -1bunch
corn-1cup
carrot cauliflower and beans- 2tbsp{boiled}chopped finely
capsicum--1tbsp finely chopped
black peper-1/.2 tsp
cream-2tbsp
salt to taste

METHOD:
Boil palak and corn in 5 cup water for 7 minutes in cooker. Put 1.4 cu of corn seprate.grind rest of corn and palak.Now add corn in this paste and boil again by adding salt and pepper. Add vegetables After 2-3 boils add cream and switch of the heat.
This simple soup is ready to sip.
sorry pic are not so clear.

SENDING TO SARA'S ONLY GREEN STARTED BYPARI

sending to any body can cook

SENDING TO AKHILAI'SFOOD PALETTE GREEN

BATHUA PRATHA

1. This pratha i learn when i was in Raebareli .Before that i never heard of bathua pratha.It has many medicinal qualities Good source of iron.we can make raita of bathua which is tasty and healthy.

ingredients:
wheat dough-2cups
bathua-bunch
potato-2 boiled
onion-1{optional}
green chili-2
thaym-1.2tbs
salt to taste
oil for fry

Method:
Boil bathua and squeeze out the water tightly . Add boiled potato ..Mash with masher so become a smooth paste  Add green chili onion thyme and salt to taste.

Now make small balls.roll on rolling in.Spread the mixture on the rolling roti.

Put another rolling roti over it and roll again.

fry on griddle with oil on both sides.Fry on slow fire so pratha becomes crisp.

Eat with curd or butter
sending to event let's go stuffed  series-potato

DAL MAKHNI

                                                   Photo by Raj (son-in-law)
This dal is speciality of north but now it is papular in south also. it is liked by everywhere I m reposting it bec when i posted before no body saw it.flavor of punjab
Cooking time: 1 hr
Ingredients:
Urad Dal: 1/2 cup
Rajma: 1/2 cup
Onion: 1 cup chopped
Ginger: 1 inch piece grated
Garlic: 7-8 flakes chopped
Tomato: 1 cup puree
Chilli Powder: 1 teaspoon
Ghee: 2 tablespoon
Fresh milk cream: 3 tablespoon
Milk: 1/2 cup
Garam masala: 1/2 teaspoon
Coriander leaves

Method:
Soak together rajma, and urad dal overnight.
Wash and pressure cook for 35 mins. Add ginger and garlic paste while pressure cooking.
Now take a pan and heat ghee in it, add onions and chillies and saute for 2-3 minutes till onions are golden brown.
Add tomatoes and red chilli powder and cook till tomatoes are cooked and masala is cooked.
Add boiled dal; cook for 1 min, now add salt and coriander leaves, garam masala and fresh milk cream and cook on low heat for 5 mins.
Garnish with coriander and fresh milk cream before serving.
Serve with roti, naan, paranthas or rice with salad and raita.
Tip: To give a good flavor, add milk to the boiled dal and cook for 5 mins.

It is posting to Sara's CMTstarted by Jagurti

 Akila's DSWN--D

sending to Sujna's celebrate regional cuisine

SAUNTH {MITHI CHUTNEY} WITH BANANA

 

This banana chutney is speciality of  Delhi  marriages Long back in every marriage party this chutney was including in menu.it is tasty so in our home we generally make it Today i share with u all try and enjoy the taste of north
INGREDIENTS:
tamarind-100gm
jaggrey-200gm
roasted zeera-1tsp
garammasala-1/2tsp

black salt-1tsp

raisins-5tbsp

banana-2salt to taste

METHOD:

Soak tamarind and  jaggrey separately.When tamarind become soft make a plup and sieve it.Add jaggrey in it  Boil the mixture of tamarind and jaggrey till it is thick.Add raisins which is also soak in water.Boil for 2 minutes and switch off the fire.Add all the masalas and mix well.Let it be cool In last add small pieces of bananas.

Yummy chutney is ready to eat

It can be used with any meal as chutney

posting ti aipi's veggie/fruit a month--banana

posting to vegetarianfoodies fridays

INSTANT IDLI WITH VERMICILLE

we all make instant idliies in a same way using eno.But here i used vermicille . This recipe i learn from when i saw my son-in-law's niece  add vermcille in suji.I bookmark it and now i share with u all, it is different.
Ingredients
suji-1cup
vermicelli-1/2 cup
curd-2cup or for making smooth paste
curry patta--6-7
chana dal-1tbsp
mustered seeds-1/2 tsp
green chili-1or2
cashewnut-10-12{optioal}
oil-2tsp
eno-1sache
salt to taste
Method
fry suji and vermicelli in kadie.cool it

Heat oli in a panadd mustard seeds,curry patta chana dal green chili.fry for 2-3 minutes.Now add suji and vermicelli in it.keep aside. when cooled mix with curd and make smooth paste .set for 15 minutes
now the batter becomes thick add little more curd.

When water boiled then add eno Sacha to batter. make idlies in idli container

EAT WITH COCONUT CHUTNEY OR SAUCEs

sending to bookmarked  recipe  every tuesday