Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.
Boil 3 cups of water in a pan. Add Ginger-Chilli Paste and Salt. Add Maize Flour mixture. On medium flame, stir continuously with wooden stick until the mixture becomes thick lump. Remove the pan from the flame. Keep a side. This is Posho.
Heat oil in a pan. Add Cummins Seeds, Cinnamon Leaf, Curry Leaves and Dry Red Chilli. Add Ginger-Garlic-Chilli Paste, chopped Onion and Tomato. Stir slowly on low-medium flame until onion becomes soft and brownish. Add Turmeric Powder, Red Chilli Powder and Garam Masala. Mix well. Add boiled Kidney Beans and little water. Cook for 2-3 minutes on medium flame. Add Lemon Juice and Peanuts Powder. Mix well. Remove from the flame. Sprinkle Fresh Coriander Leaves and cover the pan with a lid for 2-3 minutes.
Take Posho on a serving plate. Pour Beans on top of that.
Enjoy Authentic African Routine Food with little Indian touch, full of Iron and Carbohydrates.
Take Whole Wheat Flour in a bowl. Add Carom Seeds and Salt. Mix well. Knead stiff dough adding water gradually as needed.
Roll number of small round thick puri.
Fold each Puri from either 2 sides or 4 sides to give Dulha shape as images below:
Take soaked Skinned and Split Pigeon Peas in a pressure cooker. Add Salt, Turmeric Powder, Garlic buds, Ginger and Asafoetida Powder. Add some water and boil on high flame. When it get boiled partially, add prepared Dulha and pressure cook to 2 whistles.
Let pressure cooker cool down.
Heat Ghee in a pan. Add Cumin Seeds, Dry Red Chilli and Asafoetida Powder. When spluttered, add finely chopped Garlic and Onion and sauté. Add finely chopped Tomato and sauté.
Add this tempering immediately in Dal in pressure cooker.
Put pressure cooker on medium flame. Add Salt, Garam Masala, Mango Powder and Fresh Coriander Leave. Mix well and cook for 3-4 minutes only.
Take in a serving bowl.
Sprinkle Fresh Coriander Leaves.
Serve Hot with Rice.
Enjoy Very Nutritious Dal ka Dulha from the North Indian State…Uttar Pradesh.
Wash Rice and Skinned and Split Pigeon Peas very well and soak separately for at approx 2 hours.
Heat Ghee in a pan. Add Cinnamon, Clove Buds, Cumin Seeds and Asafoetida Powder. When spluttered, add Water, Turmeric Powder and Salt. Increase the flame to high. When it starts to boil, add Soaked Rice and Skinned and Split Pigeon Peas including their soaking water to have all their nutrients in Khichdi. Continue boiling on medium flame. Stir slightly occasionally only if needed to prevent boil over. It might take 8-10 minutes to get Khichdi cooked. Check Rice granules whether cooked taking little in a spoon from boiling Khichdi. When it is cooked, remove the pan from the flame and strain and collect strained water in a sauce pan or bowl to use further for Osaman.
Leave Khichdi in strainer for few more minutes to let excess water strained.
Take the bowl of strained water of Khichdi. Add Buttermilk. For best taste, keep volume of strained water and buttermilk equivalent.
Heat Ghee in a pan. Add Cinnamon, Clove buds, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Cinnamon Leaf, Curry Leaves, grated Ginger and chopped Green Chilli. When crackled, add Gram Flour and mix very well. Please don’t leave any lump of Gram Flour.
Add prepared mixture of strained water of Khichdi and Buttermilk. Add Turmeric Powder, Red Chilli Powder, Jaggery and Salt. Boil it well while stirring occasionally to mix everything very well.
Remove it in a serving bowl.
Sprinkle Fresh Coriander Leaves.
Fill prepared Khichdi in a small plastic or glass bowl to full. Press lightly with a spoon to level the top surface. Cover this bowl with a serving plate facing down on the bowl. Turn it over carefully holding the plate and bowl tightly together. Pick the bowl slowly.
Yes, that’s it. Nicely shaped Khichdi heap is served beautifully on the plate. Keep a bowlful of prepared Osaman a side of the plate.
Serve Hot with Roasted Papadam and a Glass of Fridge Cold Buttermilk.
Take all listed ingredients for Orange Salsa in a bowl. Toss to mix well. Keep in refrigerator.
Take all listed ingredient for Dressing in a bowl. Mix well. Keep it a side to use later.
Boil Macaroni, Kidney Beans and Corn separately. Strain the water from all and keep separately.
Take boiled Macaroni in a bowl. Add half of prepared Dressing. Mix well and keep a side.
Take boiled Kidney Beans in another bowl. Add chopped Tomato, Onion, Spring Onion, Olives and Jalapeno. Mix well slowly taking care of not crushing Kidney Beans. Add boiled Corn. Mix well again. Add remaining mixture for Dressing. Turn over the stuff slowly to mix well.
Sterilise a serving plate.
Put prepared Macaroni mixture spreading on the serving plate.
Put prepared Kidney Beans mixture spreading on it.
Put refrigerated Salsa spreading on it
Garnish with some Corn Chips.
Serve immediately to enjoy fresh taste.
Make Your Meal with Mind blowing Mexican Macaroni Salad. 5��wV
(Potato, Carrot, Coli Flower, French Beans, Green Peas)
Curd 2 tbsp
Kodri (Foxtail Millet) boiled 1 cup
Fresh Coriander Leaves 1 tbsp
Raita (spiced curd) for serving
Heat Oil in a pan. Add Cumin Seeds, Curry Leaves, Cinnamon, Clove buds and Ginger-Garlic-Chilli Paste and sauté. Add finely chopped Onion and sauté. Add chopped slices of Capsicum and sauté. Add finely chopped Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Fennel Seeds Powder and Salt. Mix well and cook on medium flame. When Tomato softens, add parboiled Mix Vegetables and Curd and mix well. Add boiled Kodri and mix well. Continue cooking on low-medium flame for 3-4 minutes.
Take on a serving plate. Sprinkle Fresh Coriander Leaves.