2 Aloo chopped longitudnally
5-6 Parval chopped longitudnally
1/2 Inch piece of adrak
2 Cloves of lahsun
1/2 Tea spoon garam masala
1 Tea spoon dhania powder
3/4 Tea spoon haldi
3/4 Tea spoon lal mirch
1 Table spoon oil or desi ghee
1/2 Tea spoon jeera
1/2 Inch piece of tej patta
2 Urad bari(crushed)
Salt to taste
Grind tomatoes,adrak,lahsun and onion in a mixer jar.
Heat ghee in a pressure pan and add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Add haldi,mirch,dhania powder and salt.
Add urad bari. aloo and parval, mix well.
Pour warm water to get the required consistency.
Pressure cook or cover and allow it to cook.
Add garam masala.
Serve with hot phulka,puri or paratha.
5 Medium sized desi bhutte(corn)
2 Hari mirch
1/2Tea spoon hing
1/2 Tea spoon rai
1/2 Tea spoon haldi
1 Tea spoon lemon juice
4 Table spoon oil
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Grate the bhutta .
Grind this batter in a mixer pot along with hari mirch.
Heat oil in a pan and add rai and hing.
Add the batter,haldi and salt.
Mix well, cover and allow it to cook on low flame.
Add lemon juice and garnish with hara dhania.
2 Cup aata
1 Cup coarsely ground dry fruits(badam,kaju)
3 Cups powdered or crushed gud (jaggery)
1 Tea spoon ilaichi powder(green cardamom)
1 Table spoon khus khus(poppy seeds)
2 Table spoons grated gari(dry coconut)
1.5 Cup desi ghee
Heat ghee and add aata.
On low flame roast it till you get an aroma and also the colour of aata changes.do not over do it.
Add khus khus and gari,mix it properly.
Remove from flame.
Add dry fruit powder,ilaichi powder and gud.
Mix properly and make laddoos after some time.