White Rice , Banarasi Baingan Tawa Fries , Raw Mango Pickle ,Kokam Dalithoy , Potato Masala Roast n Curds
Banarasi Baingan Tawa Fries
- Banarasi Baingan ... sliced into roundels ...10 /12
- Red chilly powder ...2 tsp
- Turmeric powder ..1/4 th tsp
- Hing/Asafoetida ... 2 pinch
- Rice flour ..1 tblsp
- Salt to taste
- Oil.. little to tawa roast
In a bowl add red chilly powder , turmeric powder, hing, n salt add little water n mix well ...add the brinjal slices n mix well ..keep aside for sometime .
Heat a dosa tawa , drizzle oil..run the marinated brinjal slices over rice flour n place on tawa side by side n roast on both sides .
Kokam Dalithoy
- Thur Dhal-1 cup
- Kokam dried petal's -5 to 7
- Turmeric Powder .one pinch
- Green chillies.. 3 to 4
- Salt to taste
Seasoning
- Ghee ..1 tsp
- Mustard seeds..1/2 TSP
- Curry leaves..1 sprig
- Hing/Asafoetida .. 2 pinch
- Dry Red Chilly Broken ..1
- Chopped coriander leaves..1 tblsp
Method
In a kadai add oil n splutter mustard seeds n then add curry leaves n hing ..stir for few seconds .. add turmeric powder , red chilly powder, sambar powder n salt , stir ..n then add the boiled cubed potatoes n cook for 3 to 5 mts n mix well .
Slit Green chilly .
Wash thur dhal n dried Kokam petal's and pressure cook for 4 to 5 whistle adding turmeric powder .
Churn it well , add slit green chilly , add water for consistency n boil well . Give the seasoning n then garnish
Potato Masala Roast
- Potatoes ..3 Medium
- Oil ..1 tblsp
- Mustard seeds ..1 tsp
- Curry leaves - 1 sprig
- Hing /Asafoetida ..2 generous pinch
- Turmeric powder..1/4 th tsp
- Red Chilly Powder ..1 tsp
- Sambar Powder..1 tsp
- Salt to taste
Method
Wash n pressure cook the potatoes , cool , peel n chop into 2 inch cubicle's ..set aside ..dont over cook the potatoes n make it mushy ... In a kadai add oil n splutter mustard seeds n then add curry leaves n hing ..stir for few seconds .. add turmeric powder , red chilly powder, sambar powder n salt , stir ..n then add the boiled cubed potatoes n cook for 3 to 5 mts n mix well .
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