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Aloo ke Pranthe (Potato Stuffed Bread)
ALOO KE PRANTHE Ingredients: Plain flour (Aata) 2 cups Water for kneading Salt 1 tsp. For Filling Potatoes boiled 3-4 medium size Green chilies finely chopped 2-3 Small onion finely chopped 1 Dry Fenugreek leaves 1 tbsp. Red chilli powder 3/4 to 1 tsp.(according to taste) Turmeric Powder 1/4 tsp. Salt according to taste Vegetable Oil for making the parantha Method: For Dough 1. Sieve... (Continue reading)
Bread Pizza
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Ingredients: • 1 tbsp Butter • 1 pinch Sugar • 2 Onions (sliced) • 4 tbsp Mozzarella Cheese (grated) • 1 pinch Salt • 1 Tomato (sliced) • 4 Mushrooms (sliced) • 4 Bread Slices • 1 Capsicum (sliced) • 2 tbsp Pizza Sauce. How to make Bread Pizza: • Heat butter... (Continue reading)
Paneer Kulche
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Paneer (Cottage Cheese) Kulche are flight fried bread with stuffing chapatis and make great meal for special events.... (Continue reading)
Vegitable Corn Bread
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Ingredients : 1½ teacups makai ka atta ½ teacup cauliflower, grated ½ teacup methi leaves, finely chopped ½ teacup coriander, chopped 2 green chillies, chopped 1 potato, boiled salt to taste Directions : Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt. Grate the boiled potato and put... (Continue reading)
Vegitable Paratha
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Ingredients : For the dough : 1½ teacups maida 1½ teacups gehun ka atta ½ tsp salt 1 tsp melted butter or ghee a little milk For the stuffing : 2 teacups finely chopped boiled vegetables (cabbage, cauliflower, green peas, French beans, capsicum) 1 onion, chopped 2 potatoes, boiled and mashed 2 green chillies,... (Continue reading)
Mix Vegetable Pakora
vegetable pakora
Ingredients:
• 3 Cups besan
• 1 Chopped potato
• 2 Cups water
• 1 Chopped onion
• 1 Chopped capsicum
• 1 tsp Mango powder
• 2 tsp Red chilli powder
• Salt to taste
How to make Mix Vegetable Pakora:
• Add water to besan and make a batter of thick consistency.
• Add red chilli powder, mango powder and salt to batter.
• Add the vegetables and mix it well.
• Fry small portions of mixture in oil till it turns golden brown.
• Serve hot with green chutney.