Thursday, 8 October 2015

Ingredients-

· Cumin seeds-1/2 tea spoon

· Fennel coriander powder-2 tea spoon

· Red chilli powder-1/2 tea spoon

· Garam masala-1 tea spoon

· Turmeric powder-1 tea spoon

· Kashmeeri mirch-1/2 tea spoon

· Salt –to taste

· Oil-4 tea spoon

· Asafoctida-1/4 tea spoon

Method-

· Soak the chanas for a night with baking soda and boil and mesh them.
· Now heat 4 tea spoon oil in a pan and add cumin seen asafoctida powder and heat it until the golden
. Now make a paste with onion tomato garlic and other ingredients and all the spices cook it for 5 minutes and add choe and some water place in a pressure cooker until one whistle.
· Now garnish it with coriander leaves and serve with khasta kachodi,bhaturas or rice

Method-

Take wheat flour and add baking powder salt and make a tight dough with the help of water.
Now keep it aside for rest for 10 minutes.
Now take the dough and make small balls out of it.
Burn dung cakes and bake small balls in this fire until they get crecked and clean it with a clean cloth and dip the baati in melted ghee for 4-5 minutes and take it out and serve it with black urad dal.

· Boiled potato-half kg

· Coriander or fennel powder-four teaspoon

· Chilly powder-one tea spoon

· Dry mango powder-one teaspoon

· Garam masala-one teaspoon

· Salt-to taste

· Grated ginger-two teaspoon

· Coriander leaves-

· Mash the potato and mix all the spices properly and shape it in to round balls

· Now place some oil on the fire and deep fry the balls

Cutlets are ready

Serve it with green chutney and hot tea