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Sunday, March 25, 2012

singhare ke aate ka parantha


Now navratri is going on and I am fasting for 9 days,so here is one of the delicious reciepe, I prepared singhare ke atte ka Parantha and dry aloo bhaaji curd with roasted groundnut(groundnut chutney).


Singhare ke aate ka Parantha

Ingredients

Singhare ka atta 2 cups
Boiled potato one
Green chilly 1 chopped
Water

Method

1. In singhare ka atta mash one boiled potato and add chopped green chilly.

2. Make dough with enough quantity of water.

3. Take one ball of dough. Put some dry atta and spread the dough with fingers.

4. Roast both sides on tava with little ghee on both sides till golden brown.


Sukhe Aloo/Dry Potato Bhaaji

Ingredients


Boiled Potato – ½ kg
Green Chilli – 2
Ginger paste 1 tsp
ghee
Rock salt to taste(sendha namak)
Curry leaves (few leaves)
Coriander leaves


Method


1. Cut the boiled potatoes in cubes or crush with hand.

2. In a kadai put desi ghee (pure ghee).

3. Add green chilli ,ginger paste, curry leaves and fry till ghee comes out.

4. Now fry the potatoes. Add the salt.

5. Garnish with coriander leaves


Groundnut chutney

Curd 1 cup
Groundnut(roasted) 3 tbs(grinded in mixer)
Green chilly 1
Rock salt to taste
Coriander leaves to garnish

For seasoning

1 tbsp ghee
curry leaves

Method

  1. Mix curd,grinded groundnut , green chilly and salt.
    2.   Heat ghee in a seasoning kadhai and add green chilly,curry leaves.

    3.    Then put it into the chutney.
  
    4.Garnish with green chilly


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