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| Festival Time Recipes |
09/29/2022
Ingredients:
• 100 gm Brinjals
• 100 gm Pumpkin
• 100 gm Sweet potatoes
• 1 Raw bananas
• 2 Potatoes
• 3 Tbsp Mustard oil
• 1 Tbsp Corainder Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• 5 Red Chilies
• 1 inch Ginger
• 1/4 tsp Turmeric powder
• 1 tsp Sugar
• 1 Tbsp Ghee
To Be Mixed Together:
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 1/4 tsp Fenugreek Seeds
• 1/4 tsp Bleck Cumin Seeds
• 1/4 tsp Fennel Seeds
Method:
• Cut the vegetables into medium size pieces.
• Powder the corainder, cumin and fennel seeds, and red chillis finely.
• Heat oil, add the crushed ginger and fry lightly.
• Add the mixed spices called 'panch phoran' and stir fry for a minute.
• Add vegetables, fry well, cover and cook for 10-15 minutes
• Add turmeric powder, salt, and one cup of water. Simmer the flame and cook until vegetables are done.
• Add the powdered spices, sugar and stir well. Cook for another few minutes adding ghee.
• Serve hot with rice.
Kuttu Pakora Recipe
Ingredients:
• 1 cup Kuttu ka Atta (buckwheat flour)
• 3 medium-sized Potatoes (boiled whole till half-cooked)
• ½ tsp Salt
• ½ tbsp Black Pepper Powder
• ¼ cup Coriander leaves, finely chopped
• ¾ tsp Baking Powder
• Ghee or Vegetable Oil, for frying
Method:
•
Combine the flour, salt, pepper and coriander in bowl and mix well. Add
water and beat into a smooth batter. Beat the batter until it is of
cream consistency. Cover and keep aside for about 20 minutes.
• When the potatoes are cool enough, peel and slice each one into diagonal slices.
•
Heat enough ghee or oil for deep-frying in a kadhai over moderate heat.
Put few slices of potato into the batter and cover them completely.
•
One at a time, lower each slice of batter-coated potato into the hot
oil. Fry as many slices as will float on the surface of the oil without
touching. Fry on both sides until reddish gray and crisp. Serve hot as
the fitters soften as they cool.
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