KARAH PARSHAD
Ingredients:
5 cups rava or coarsely ground wheat flour or mixture of both
5 cups ghee
5 cups sugar
Method:
Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is
brown. Add sugar little by little and continue cooking till ghee separates and the sugar
is blended. No flavouring must be added.Serve hot
LANGHAR KI DAL
Ingredients:
2 cups whole black gram (urad) soaked in water for 6 hours
2 tsps. Cummin seeds
2 tsps. turmeric powder
2 tsps. garam masala
4 onions, chopped fine
2 tbsps. ginger-garlic paste
1 cup ghee
salt to taste
Method:
Put all the ingredients (with 5 cups water) except ghee in a pressure cooker and cook till
soft and blended. Pour hot ghee and serve with hot tandoori rotis or chapattis.
ALU GOBI KI SABZI
Ingredients:
500 gms. Cauliflower, cut into large pieces
6 potatoes, peeled and quartered
1 tbsp. grated ginger
1 tbsp. minced garlic
3 onions, chopped fine
3 tomatoes, chopped
1 tbsp. garam masala powder
1 tsp. turmeric powder ½ tsp. cummin seeds
2 tbsps. Coriander leaves, chopped fine
¾ cup oil
Salt to taste
Method
Heat oil and fry cummin seeds and onion till golden. Add ginger, garlic, tomatoes and cook
till blended. Add cauliflower, peas and a little water. Add turmeric, garam masala, salt
and cook covered on a slow fire till vegetables are done. Garnish wIth coriander leaves
and serve. |
