Thursday, 30 October 2014

Rodga~ A Sweet

Rodga ~ A Sweet


My little nephew, Ayan celebrates his third birthday on the 1st Nov and this is my way of celebrating with him!!!  

Baking for little Ayan !!Happy Birthday Ayan hope you enjoy your day at the amusement park!

My colleague Prashant loves sweets. One day he told me to make Rodga.

Rodga to my knowledge is wheat flour buns and eaten with brinjals and dal I said as much. Then he told me his mom used to make this recipe and I tried it.

First time I made it with dalia and it was crumbly and not what he remembered. So this time I made it with Bombay rava.
We all loved it. In fact I have to remake it soon!!

It tastes like Goan Bath or Bathk here but unlike in Bath there are no eggs used here.
Rodga ~A sweet

Rodga

Ingredients:
  • 1 cup rava 
  • 1/4 cup ghee
  • 1 ½ cup freshly scrapped coconut
  • 1 cup jaggary
  • 1 ½ cup buttermilk
  • A pinch salt
  • ½   tsp soda

Method:
  • Roast the rava with a little ghee till you get a nice aroma.  You can also microwave it.I microwave in spurts of 1 minute for 2 minutes then for 30 seconds. Stir in between every spurt.
  • Mix the rest of the ingredients.
  • Let it rest for 2-4 hours.
  • Bake in greased mould at 150°C/302F for 40 minutes.
  • When done the wooden skewer comes out clean.
Linking this to Valli's 'Cooking from Cookbook Challenge





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Saturday, 25 October 2014

Ragda Pattis

This is basically how my  Ragda Pattis looks the next day generally. 
Ragda Pattis
You can check the recipe from here.  There are times when I change my recipe but more about it later.
This is how it looked at night.
Ragda Pattis


Re-posting for Blogging Marathon.
Ragda Pattis




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Tuesday, 21 October 2014

Savoury Oats

Savoury Oats

Oats the daily breakfast for many is something that I have Indianized to suit our tastes.
This is the version that I make often and let me make it clear the girls do not eat it at all but we love it.
I had posted this version long ago now I have improvised on it for Blogging Marathon #45.
Ingredients:
  • 1 cup oats
  • 2 cups water
  • 1 tsp ginger garlic paste
  • ½ tsp sambhar masala
  • ½ tsp black salt
  • ¼ cup boiled corn or vegetables of your choice
  • 1 green chilli, chopped fine
  • Salt to taste
  • Dhania/ coriander leaves  to garnish
  • Spring onion greens,to garnish
Savoury Oats

Method:
  • Mix the water, ginger garlic, masala, salts, and vegetables and bring to rolling boil.
  • Add the oats and green chilli.
  • Mix well and switch off.
  • Serve hot garnished with coriander leaves.

Notes:

  • I always use Quaker oats but last time I brought Suffola oats and they needed more water.




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Sunday, 19 October 2014

Home remedy for Lowering Cholesterol

Home remedy for Lowering Cholesterol

For day 3 for home remedies I am posting one that my husband has every day. It’s a cholesterol lowering syrup and is practiced in traditional medicine. Taking it on a regular basis reduces cholesterol.

Home remedy for Lowering Cholesterol

Ingredients:
  • 1 cup garlic juice
  • 1 cup ginger juice
  • 1 cup fresh lemon juice
  • 1 cup cider apple vinegar
  • 3 cups honey

Method:
  • Mix the ginger, garlic lemon juice with the apple cider vinegar.
  • Heat it reduce it to 3 cups on low flame. I prefer to stir it constantly.
  • Cool it then add the 3 cups of honey.
  • Mix well and refrigerate.
  • Every morning before breakfast have a tablespoonful of this liquid.

Notes:
  • Do not add water while extracting the juice of the ginger and garlic.
  • For extracting the juice grind the ginger and garlic separately in the mixer.
  •  Extract the juice by squeezing the ground pastes individually through a thin muslin cloth.
  • You know me I use the juicer.
Home remedy for Lowering Cholesterol

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Saturday, 18 October 2014

Home Remedy for Upset Stomach

Home Remedy for Upset Stomach


In continuation with yesterday’s post for home remedies, which work best for minor ailments and something that are called “dadi ki potli” translated as “Granny’s bag”!

These were age old remedies that were practiced from the ingredients on the kitchen shelf.

One such is for an upset stomach. This is what my homeopath has asked us to make and take its effective, highly effective. Actually its two remedies, one as I said is for upset tummy and the other is for urine infection both  flush your   tract without causing you much discomfort.

 Home Remedy for Upset Stomach

Ingredients:
  • 1 tblspn jeera/cumin seeds
  • 2 cups water

Method:
  • Boil the water and the jeera till the water reduces to 1 cup.
  • Cool it and drink.
  • Repeat 3-4 times a day.


Similarly for urine infection use dhania/ coriander seeds in place of jeera seeds.
In fact the dhania water ‘therapy’ was used by one of my friends who had a lot of problem and she has happily said that “it’s wonderful.”

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Home Remedies for Cough and Cold Honey and Lemon

Home Remedies for Cough and Cold Honey and Lemon 

My kids do not easily take to home remedies. They distrust them and look at them as some torture weapons that I have in my arsenal.

In fact once when my elder one was small she had severe stomachache, and I had a tough time convincing her and her father that warming ajwain in a kitchen napkin over a tava, then lightly applying it to the tummy will relieve the kid of pain.I am sorry to say I lost my temper with both of them. But when the kid felt better both of them grudgingly accepted that I know some medicine.

Then her pediatrician told them that some of the home remedies are good and she listed out some of them the chief being hot water and lemon with honey for a cold.

I love to add tulsi/holy basil when I am boiling the water. In Goa when a child is small they also add black raisins called pasa here. 

I make this and have a lot of takers now that it has the doctor’s seal.
Home Remedies for Cough and Cold Honey and Lemon 

Honey and Lemon 

Ingredients:
  • 1 ½ cup water
  • 4-5 leaves of tulsi/holy basil
  • 1 tsp lemon juice
  • 1 tblspn honey
  • 4-5 black raisins (if using)

Method:
  • Boil the water with the black raisins (if using) and tulsi leaves reduce it to 1 cup.
  • Add the honey and lemon stir well.
  • Drink up hot.

Note:
  • Never heat lemon juice as boiling water breaks up the Vit. C molecules hence add to the water in the end.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45



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Sunday, 12 October 2014

Rice Balls

Rice Balls

This was to be my day 1 recipe. I had thought since starters are first this is day 1. However my laptop is under repairs and not delivered on the promised date. Yes fool that I was I believed him... So this is the last in the series Kids Delight.

Rice Balls was my kid’s choice, they watch some cartoon/ serial and apparently there is one person who makes delicious rice balls. This was okay as first try but bland.   Next time...

Rice Balls

Recipe Source: Adapted from here.
Ingredients:
  • 1 cup rice cooked with extra water (I used sona masuri) 
  • Salt
  •  Pepper
  • ½ cup grated Parmesan (I used regular processed Amul Cheese)
  • 2 tblspn extra-virgin olive oil
  • 1 small onion, diced
  • 4 cloves garlic, chopped
  • ½  capsicum each or red and yellow , diced fine
  • ¼ cup cabbage
  • 5  basil leaves, chopped
  • 2 tblspn tomato sauce
  • 1 tsp sugar
  • 1 cup  bread crumbs
  • 1  cup oil ( as needed)

Rice Balls

Method:
  • Take the cooked rice in a large bowl.
  • Add salt and pepper and cheese.
  • Mash well kneading it to a smooth dough.
  • Keep covered in the refrigerator for 2 hours or overnight. The rice must be chilled.
  • In a large kadhai/wok over heat 1 tblspn oil.
  • Sauté onions and the chopped garlic for 2 minutes.
  • Add in basil, tomato sauce take off heat add the cabbage and capsicum mix well.
  • Add salt and pepper to taste and set aside to cool.
  • Lightly grease your palms take 2 tblspn of the rice mixture in the hand and form a small cup.
  • Place 1/2 tsp of the filling mixture to centre of the rice cup. Close the opening and shape in a proper ball.
  •  Roll the rice ball in the into the bread crumbs.
  • You can either deep fry or like me use the appe/paniyaram pan and shallow fry the rice balls till deep brown.
  • Transfer on a paper towel lined plate or dish.
  • Serve with chilli sauce.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, 11 October 2014

Navratan Kurma

Navratan Kurma

The list of ingredients is long but you can add or leave out some veggies. This yummy vegetable is enjoyed by young and old. Serve it with rotis, naan or even pao!!
This is my today’s post under Kid’s anniversary special for blogging marathon.

Navratan Kurma

Ingredients:

  • 100 grms carrots
  • 100 grms peas
  • 100 grms French beans
  • 100 grms cauliflower
  • 100 grms potatoes
  • 100 grms paneer
  • 1 tblspn+ 4 tblspn cashew nuts
  • 1 tblspn pineapple
  • ½ capsicum
  • 1 large onion, crushed
  • ½ cup oil
  • ½ cup milk
  • 2 tblspn of cream (approx)
  •  2 tblspn curds
  • 3 tomatoes, crushed
  • 1 tsp salt
  • 1 tsp ginger garlic paste
  • 2 tsp chilli powder
  • ½ tsp haldi/turmeric powder
  • ½ tsp garam masala
Method:

  • Chop the vegetables in cubes.
  • Boil the peas, steam and blanch the carrots, French beans and cauliflower.
  • Grind 4 tblspn cashew nuts with the milk to a smooth paste.
  • Heat oil and fry the cashew nuts, potatoes and paneer individually. Drain on a tissue and set aside.
  • Fry the onion till golden.
  • Add the tomatoes and ginger garlic paste. Cook till the oil separates.
  • Add the cashew nut paste and fry for 5 minutes.
  • Add the chilli powder, salt, haldi/turmeric, garam masala and curds.
  • Cook till oil separates. Add the vegetables and paneer add ½ cup water and cook till the gravy thickens.
  • Serve hot garnished with dhania/ coriander leaves.
  • Serves good with rotis, naan we all love it with Goan Pao or Unne.
Navratan Kurma

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45



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Pizza Sauce

Pizza Sauce
 My friends gift me cookbooks, nothing new in that you will say but this one was something I never expected. The fact that Mahesh in his busy schedule remembered me and brought this book makes it special though he says it’s a take away I am happy with it.

Pizza Sauce

Ingredients:

  • ¼ cup olive oil
  • 2 tsp garlic, chopped
  • 4-5 tomatoes, blanched, peeled and pureed
  • 1 tsp basil leaves, shredded
  • Salt to taste
Method:

  • Heat the olive oil in a thick kadhai/wok.
  • Add the garlic and tomato puree, basil and salt.
  • Heat and simmer on low flame till the sauce thickens.
  • Use as needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Friday, 10 October 2014

Whole Wheat Flour Thin Crust Pizza

Whole Wheat Flour Thin Crust Pizza

For this month’s We Knead to Bake we were to make a Pizza. We all love pizza so the girls were waiting for me to make the pizza.
This pizza I made from Shammi’s Passion a Wheat flour base thanks to PJ!
The sauce was from here.
 You can use any topping I forgot the corn and the girls do not like pineapple so I did not get any.

Whole Wheat Flour Thin Crust Pizza

Whole Wheat Flour Thin Crust Pizza

Preparation Time: 20 minutes 
Cooking Time: 20 minutes
Makes: 3 pizza bases
Ingredients:
  • 2 ½ cups whole wheat flour chapatti atta + some more to dust
  • 2 tsp active dry yeast (I used Crown brand)
  • ½    cup + ½   cup water
  • 2 tsp sugar
  • 1 tsp salt
  • 3 tblspn olive oil
  • A few leaves basil shredded
  • 1 cup pizza sauce ( approx.)
  • Capsicum, mushrooms, tomatoes, olives
  • Mozzarella and gruyere cheese and parmesan cheese
  •  Sage, oregano, thyme, sweet marjoram, garlic.
Method:
  • In ½ cup warm water add sugar swirl let the sugar dissolve a bit add the yeast mix well set aside for 10mins in a warm place.
  • The mixture will start frothing this means that your yeast is active.
  • In a mixing bowl add the yeast solution and oil, salt, basil whisk it well. Add wheat flour and mix .Add the remaining ½ cup water. (I needed about 2 tblspn more).
  •  Mix well and knead it to form smooth pliable dough. Cover with a kitchen napkin and let it rest in a warm place in a greased bowl till double in size or 2 hours.
  • After the end of the rise time the dough will have risen punch it down.
  • Preheat the oven for 150 °C.
  • Grease a baking tray with little oil.
  • Divide the dough and make 3 balls for 3 pizzas.
  • Dust the ball with the dry flour and roll the dough to a thin base and if you want you can cut it out with a lid to get perfect circles. I did not.
  • Prick the base with fork for even cooking and to avoid puffing up.
  • Transfer the rolled pizza base to the baking tray.
  • You could bake in preheated oven at 150 deg C for 7-9 minutes.
  • The base will leave the sides and brown it will also move easily in the tray. Your base is done do not over bake.
  • Cool down completely and store in zip lock bag and keep it refrigerated.
  •  You can bring the base to room temperature when you want to make the pizzas and make it with your toppings.

  • This is one way but if you are as inpatient to eat a pizza as we were then you need not store them.
  • Spread your  sauce on the raw base and toppings to make your pizza.
  • This is my pizza sauce and for toppings I have used capsicum, mushrooms, tomatoes, olives and mozzarella and Gruyere cheese and Parmesan cheese. The herbs I used are sage, oregano, thyme, sweet marjoram, garlic.
  • The temperature I used is 180°C and baked it for 20 minutes.

Whole Wheat Flour Thin Crust Pizza
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

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Sunday, 5 October 2014

Sada Fort Trek and Kelya che Kappa



 We had been on a trek to Sada Fort; it’s on the Karnataka and Maharashtra border. See here we are straddling the border post.


It’s a small village here called Sada village its picturesque is it not?



But the villager at whose house we had this delicious meal said there in no work here, for small things we have go to Dodamarg, we walk it down we buy our necessities and climb back.

There was a fort here now it’s in total ruins. There were two cannons here but now one of them is robbed. This is a step well the villagers still use the water for drinking. Yes there are no pipelines as yet here.

After we had our meal and on our way back we saw bananas, green bananas or raw bananas! There was an old lady who sold them to us; she sold them @ Rs.5/- per plantain. All of us brought them as in Panaji they are sold @Rs.10/- per piece.

So the next day all Eco trekkers had either kelya che kappa or kelya che bhaji!!

We had Kappa as to how to make it? Well frankly there is no recipe.


  • First oil your hands lightly and peel the bananas with a peeler.
  • Make thick pieces of the raw banana, you can make circles or male long wedges but they should be about ¼ inch thick.
  • Wash the pieces and apply salt, red chilli powder and haldi/turmeric powder. Set aside for 10 minutes. Mine were resting for about ½ an hour.
  • Next dredge the banana piece in either thick rice rava or semolina or the fine Bombay rawa. I have used fine idli rava here. The rava will stick to banana pieces.
  • Arrange them on non-stick tava/skillet drizzle with about 1 tblspn oil, any oil, I use rice bran oil. Cover and let the pieces cook on low flame.
  • After about 5 minutes the pieces are done on one side. Flip them over and cook on the other side. Use 1 tsp oil if needed. I needed more than 1 tsp.
  • Once done transfer them to a paper napkin.
  • Serve hot as a snack but they are eaten in Goa with rice, dal like Toi and vegetable like Chana cho Ras.
  • Enjoy!!
Kelya che Kappa
Linking this to Valli's 'Cooking from Cookbook ChallengeOctober -- Week 1'. 



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Paneer Masala with Capsicum


Paneer Masala with Capsicum
In continuation with the series North Indian side-dishes I have today this delicious dish that I had long ago found on the site cinnamon n spice. I had made it ages ago and remembered this yummy dish occasionally but since I could not remember the details I have just hoped to make it yet again.
The other day when I was cleaning up I found the scrap of paper on which I had written the recipe.
Paneer Masala with Capsicum

Paneer Masala with Capsicum

Recipe Source: CinnamonNspice
Ingredients:
  • 400 gms paneer, diced
  • 2 medium capsicum, diced ( I used coloured)
  • 2 onions, chopped fine
  • 4 tbsp tomato puree
  • 1 large tomato
  • 1 tsp garlic ginger paste
  • 1 tbsp kasuri methi (dry fenugreek)
  • 1 tbsp cashews
  • 1tbsp raisins ( I did not use)
  •  A pinch black salt
  • 1/4 tsp red chilli powder
  • A pinch hing/asafoetida
  • A pinch turmeric powder
  • 1 tsp sugar
  • Salt to taste
  • 2-3 tbsp oil
  • 2-3 tsp of North Indian Spice Masala

 Method:
  • Heat a kadhai/wok and drop the  Kasuri Methi. Switch off the gas. Set aside. Once the pan cools crush the methi between fingers and powder it.
  • If using soak raisins in hot water for a few minutes and drain.
  • Heat oil in a kadhai/wok. Add cashews and sauté till golden in colour.
  • Drain them. I get small pieces you could chop them to a smaller  pieces.
  • In the same oil add capsicum sauté for a few minutes. Drain  and set aside.
  • Now add hing/asafoetida, ginger garlic paste and sauté till the raw smell goes away.
  • Add the onions and sauté till transparent.
  •  Add tomato puree and cook for a few minutes on low heat till oil separates.
  • Now add salt, rock salt, sugar, and turmeric powder, red chilli powder mix and cook for a minute on low heat.
  • At this point you can add the capsicum cover and cook for a minute. But since we do not like cooked capsicum much I did not do this step.
  •  Add chopped tomatoes, salt and the ground masala. Cover and cook for few minutes till capsicum (in case you are cooking the capsicum) is tender yet firm.
  • Add paneer pieces and salt mix well. Cover and cook for a minute or two. Add crushed kasuri methi. In case you are using raisins now will be a good time to add them.
  • Switch off the heat add the capsicum in case you have not cooked it like me.
  •  Add cashews. Garnish with coriander leaves.
  •  Enjoy with hot with chapattis.
Paneer Masala with Capsicum

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North Indian Spice Masala


This spice mix is amazingly delicious. I have used it occasionally and everytime I have used it I have had rave reviews. Just try it.

North Indian Spice Masala

Recipe Source: CinnamonNspice
Ingredients:
4 tbsp saunf /fennel seeds
2 tbsp coriander seeds
1 tbsp kalonji /nigella seeds
2 cloves
2 black cardamom
4-6 green elichi/cardamom
Method:
Dry roast all the masala ingredients and grind them to a powder.
Store in a air-tight container and use a dry spoon to scoop out the required quantity.

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Saturday, 4 October 2014

Rajma/Kidney Beans Gravy

Rajma

North Indian cuisine brings back nostalgic memories of Delhi.
This blogging marathon for the next 3 days my memories of Delhi and Amma cooking.

Rajma

Serves: 10
Futura Pressure cooker time: 20 minutes
Recipe Source: Futura Cookbook
Ingredients:

  • 2 tblspn ginger garlic paste
  • ½ cup vegetable oil
  • 3 red Kashmiri chillies, dry and whole
  • 2 large onions, grated
  • 3 large tomatoes, chopped
  • 1 tbsp red chilli powder
  • Salt
  • 2½ kidney bean soaked overnight or in hot water for 2 hours and drained
  • 4¼ water
  • 1 tsp garam masala powder
Method:
Rajma

  • Heat the oil in the cooker, add the chillies and stir fry for a few seconds.
  • Add the onions and fry gently till golden brown.
  • Now add the ginger garlic paste stir fry till you get a nice aroma.
  • Add the tomatoes, chilli powder and salt.
  • Mix and cook till oil separates. You will need to do this cooking on of course low flame and for about 5 minutes. Remember to stir occasionally.
  • Now add the soaked beans and the water. Stir. Close the cooker and bring to full pressure on high flame.
  • Reduce heat and cook for 20 minutes. In a regular cooker cook for 6-7 whistles.
  • Once done cool the cooker naturally.
  • Open the cooker. Partially mash the beans with the ladle.
  • Add garam masala and serve hot with naans or rice. I served with onion and green chilli stuffed rotis.
Rajma n Roti

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Friday, 3 October 2014

Aloo Methi/Fenugreek and Potato

Aloo Methi

One of my fondest memories is Amma’s Aloo Methi. No matter how much I try I cannot make it like her.
Here also I was not satisfied with the taste.

Aloo Methi

Ingredients:
  • 1 ½ cups potato peeled, cut in cubes
  • 4 cups fresh methi /fenugreek (methi) leaves
  • 1 tsp jeera/cumin seeds
  • 1 tsp garlic, chopped
  • 1 tblspn ginger, chopped
  • 2 red chillies, dry broken into pieces
  • 1 tsp green chillies, finely chopped
  • 2 tsp dhania/ coriander powder
  • ½ tsp haldi
  • ¼   tsp hing/asafoetida
  • 4 tblspn oil
  • Salt to taste

Method:
  • Wash the fenugreek leaves and chop them finely.
  • Heat the oil in a pan and add the cumin seeds. Let them crackle.
  • Add garlic, ginger, red chillies, stir.
  • Add the potatoes and stir add salt mix well and cook covered for about 5 minutes till potatoes are almost done.
  • Add the fenugreek leaves, coriander powder, turmeric powder and asafoetida.
  • Cook covered for 10 minutes on a low flame.
  • Serve hot.



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