Gobi Butter Masala - By Vahchef @ vahrehvah.com

Cauliflower Paratha - By Vahchef @ vahrehvah.com

MUNTHIRIKOTHU (PROTEIN UNDA)

INGREDIENTS

1       GREEN GRAM -1 CUP
2       JAGGERY        -1 CUP
3       COCONUT       -1 CUP
4       CARDAMOM  -3-4
5       DRIED GINGER POWDER-1/4 TSP
6       COCONUT OIL FOR FRYING
7       RICE FLOUR -1/2 CUP
8       FENNEL SEED-1/2 TSP
9       TURMERIC POWDER -1/4 TSP
1O     SESAME SEEDS -1/2TSP
11      SALT- A PINCH


METHOD

1    DRY ROAST THE GREEN GRAM TILL IT TURNS SLIGHT BROWN
2    DRY ROAST THE GRATED COCONUT
3    MELT JAGGERY WITH WATER TILL A ONE THREAD CONSISITENCY
4    GRIND THE ROASTED GREEN GRAM WITH CARDAMOM TO A FINE POWDER
5    ADD THE POWDER TO MELTED JAGGERY AND MIX WELL
6    MAKE ROUND BALLS 
7    MAKE A BATTER OF RICE FLOUR AND WATER,TURMERIC,FENNEL SEEDS TO A MEDIUM CONSISTENCY
8    DIP THE BALLS IN THE BATTER AND FRY THEM IN THE OIL
9    ONCE IT COOLS DOWN STORE IT IN A TIGHT CONTAINER



 

Batura

 

 

 INGREDIENTS

1 MAIDA -2 1/2 CUPS
2 CURD  -1/2 CUP
3 MILK   -1/4 CUP
4 WATER-IF NECESSARY TO KNEAD
5 SUGAR-2 TEASPOON
6 SALT
7 SOOJI-1 TEASPOON
8 OIL FOR FRYING

METHOD

1 MIX THE ITEMS ALTOGETHER
2 KNEAD TO MAKE A TIGHT DOUGH
3 APPLY FEW DROPS OF OIL
4 KEEP THE DOUGH FOR 2 HOURS
5 ROLL THE BALLS EVENLY
6 FRY IN THE OIL
7 SERVE IT HOT WITH ANY CURRY

CORN PARATHAS

INGREDIENTS

1 .WHEAT FLOUR
2   CORN
3   SALT
4   GINGER
5   GARLIC
6    CORIANDER
7    CURRY LEAVES
8    GREEN CHILLY-3
9    BEANS
10  CARROT
11  GHEE
12  REFINED OIL
13  PEPPER POWDER


METHOD

1    TAKE 2 CUPS OF WHEAT FLOUR
2     ADD A TEASPOON OF OIL AND MIX WELL
3     ADD SALT
4    ADD A CUP OF WATER AND MAKE DOUGH,KEEP IT FOR 20MIN
5    BOIL AND COARSE GRIND THE CORN ALONG WITH CHILLY,GINGER,GARLIC
6    CUT THE BEANS AND CARROT TO THIN PIECES
7    CUT THE CURRY LEAVES AND CORIANDER LEAVES
8    HEAT OIL IN A PAN
9    ADD SOME PEPPER POWDER
10  ADD THE BEANS AND CARROT AND SALT
11  SAUTE IT FOR A WHILE AND ADD THE CUT DOWN LEAVES
12  THEN ADD THE GRINDED CORN TILL ITS RAW FLAVOUR VANISH
13  ONCE IT COOLS DOWN ,MAKE SMALL BALLS
14   TAKE THE DOUGH AND ROLL IT EVENLY
15   PLACE THE CORN BALLS SEAL AND ROLL DOWN WITH THE FLOUR
16    HEAT THE TAWA SPRINKLE SOME GHEE
17    TURN THE PARATHAS AND COOK IT
18   SERVE IT WITH CURD AND TASTE

VEGETABLE CUTTING

MOLASSES PUTTU

INGREDIENTS

1 RICE FLOUR
2 GRATED COCONUT
3 SALT TO TASTE
4 MOLASSES GRATED
5 WATER

METHOD

1 MIX THE FLOUR WITH WATER AND SALT
2 RIGHT CONSISTENCY OF THE FLOUR IS ,WHILE TAKING A FIST OF FLOUR IT SHOULD BE SOLID WHILE LEAVING IT SHOULD BREAK INTO POWDER
3 IN A PUTTU KUTTI,ADD THE GRATED COCONUT,MOLASSES,ADD SOME FLOUR AND VICE VERSA  AND BOIL TILL YOU FIND STEAM FROM THE LID