Tag Archives: Cooking

All food

Methi ki Sabzi (Nov 7, 2016)

  1. Cut potato
  2. Oil garam
  3. Peel lehsun and cut green chilly
  4. Put both in oil (after washing) alongwith ajwain
  5. After a while put potato and 1 spoon haldi and 1.5 spoon salt
  6. Keep the flame on sim and put lid
  7. Cut methi roots and then cut methi in half and repeat until it you get fine small pieces
  8. Wash methi in water
  9. Take it out and put it in mixture
  10. Keep the flame in sim. Let it cook.

Aaloo beans (and other) (Mar 7, 2017)

  1. Cut potato, onion, tomato and onions
  2. Oil (Sarso) garam
  3. Put onions in oil and cook until golden
  4. Put haldi (one-fourth spoon) and dhaniya masala (1.5 spoon)
  5. Stir and cook
  6. Put tomato and potato
  7. Cook again a little and then put beans, alognwith garam masala, salt
  8. Dhak do and let it cook

Kadhi pakoda (Mar 7, 2017)

  1. Mix besan, haldi, salt and make a paste
  2. Keep it for 20 minutes
  3. Oil (Sarso) garam
  4. Make pakodi (put small amounts of besan in oil)
  5. In a cooker put chaachand haldi and boil. Keep stirring
  6. When it starts to boil put pakodey
  7. Let it cook till it becomes thick.
  8. Tadka: Oil + methi (seeds) + jeera
  9. Fry ghee + laal mirch in bowl. When you serve, pour mixture on Kadhi

Poha (March 8, 2017)

  1. Wash chuda with hot water and keep it aside with salt
  2. Oil garam
  3. Put peeled and sliced onion and lehsun (garlic) and green chilly
  4. Cook until golden brown
  5. Put matar + tomatoe + Haldi
  6. Cook more and then put salt and dhak do
  7. Jab matar gal jaae then put poha. Acche se chala k fir put flames off after 2 minutes.

Breakfast aaloo matar (March 8, 2017)

  1. Same as that of poha. No tomato, no poha
  2. Just put potatoe also alongwith matar

Bhindi

  1. Wash and cut bhindi
  2. Oil garam
  3. Lehsun + green chilly
  4. Cook until golden brown
  5. Put bhindi and after cooking a while (dhak k) put salt (don’t dhak)

Rajma

Chola

Kadhai paneer

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