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Posts Tagged ‘heeng(asfoetida)’

Channa Dal Paratha

Channa Dal Paratha

Ingredients: Channa dal (Bengal gram) : ½ cup Onions :¼ , finely chopped Green chilies – 1 tsp, finely chopped Coriander leaves – 1-2 tbsp, finely chopped Ginger paste – 1 tbsp Red chili powder as per taste Roast cumin seeds (Zeera) and grind into a fine powder – 1-2 tsp Roast coriander seeds (Dhania)

Aloo Bonda

Aloo Bonda

Ingredients: Potatoes: 2 medium sized, boiled, peeled and mashed Onions: ½ cup, finely chopped Green chilies: 2 tsps Coriander leaves: 3-4 tsps, finely chopped Curry leaves: 1-2 tsp, finely chopped Ground nuts or cashew nuts – 5-6, broken Mustard seeds – 1 tsp Turmeric powder (Haldi): ½ tsp Gram flour (Besan): ½ cup Asafoetida (Heeng)

Kadhi

Kadhi

Ingredients: For Pakodas: Gram flour (Besan) – 1 cup Onion, chopped – 3-4 tbsp Cumin seeds (Zeera) – ½ tsp Green chilies, chopped – 1 tbsp Asafoetida (Heeng) -  ½ tsp Ginger paste – 1 tbsp Coriander powder (Dhania) – 1 tsp Turmeric powder (Haldi) – 1 tsp Salt to taste Cooking oil For gravy:

Moong Dal Paratha

Moong Dal Paratha

Ingredients: For the dough Whole wheat flour (Atta): 3 cups Oil for making parathas For stuffing Mung bean (Yellow moong dal) – ½ cup Roast cumin seeds (Zeera) and grind into a fine powder – 2 tsp Roast coriander seeds (Dhania) and grind into a fine powder – 2 tsp Turmeric powder (Haldi) – ½

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