White Pouring Sauce

Serve with vegetables, chicken or fish

Ingredients
››1oz or 25g low‑fat spread
››1oz or 25g flour
››¾ pt or 425ml semi‑skimmed milk
››pinch of salt if desired
››pepper
Method
1. Melt the low‑fat spread in a saucepan.
2. Add the flour and cook over a low heat for 1 minute,
stirring all the time.
3. Remove from the heat and cool slightly.
4. Add the milk, salt and pepper beating all the time.
5. Return to the heat and bring to the boil. Keep stirring.
6. Reduce heat and cook slowly for 5 minutes.

Bajra ki Khichadi

Protein and calories were found in good quantity due to the arrival of the vegetable. It also receives more quantities of fiber Its consumption is more beneficial than pulse rice, because it is used in the lunch.

Ingredients: - 

1. Millet two cups

2. Moong Dal one cup
3. French beans 25 grams
4. Pea peas 25 grams (boiled)
5. Gourd 25 gms
6. One spoon of cumin
7. Turmeric Powder Two Tablespoons
8. Ghee of the indigenous cow 2 teaspoons
9. Rock salt according to taste

Method: - 

Soak mung pulses for four to five hours in hot water, keep the gourd, french beans, peas and spinach for 10 minutes. Boil 5 cups of water in a vessel, add millet in it and cook it for 30 minutes. When the vegetable is cooked half, then add moong dal rock salt and turmeric powder in it and cook it for 20 minutes. Add boiled vegetable to it and mix it with curd and jaggery.

                      Baby Corn Pakoda

 

Baby Corn pakodas make a very good cocktail snack. Indian Baby Corn fritters are made by dipping the baby corn in thick chili garlic besan batter and then deep fried till they are golden brown and crisp. Learn how to make baby corn pakoras.

Total Time: 30 mins
Serves: 2 - 3

Ingredients:

12-15 Baby Corn
1 cup Plain Flour
2 tbsp Gram Flour
1 tbsp Corn Flour
3 to 4 Garlic pods (peeled and crushed)
2 Green Chilies (finely chopped)
Some ginger pieces (finely grated)
1 tbsp coriander finely chopped
A pinch of baking soda
Salt to taste
1 tbsp hot oil
½ tsp Chaat Masala (Optional)
Oil for deep frying
2 small green onions (for garnishing)

How to make baby corn pakoda :

• Wash the baby corns and let them dry on a kitchen towel.
• Take a big bowl add all the flours, garlic, green chillies, ginger. Now adding little by little water make a thick batter. Mix it well without any lumps. Make sure to beat the batter for full 5 minutes so that the batter gets light.
• Add hot oil, chopped coriander, salt, soda and mix well.
• Heat the oil in a kadai/ wok. When the oil is hot, put a drop of the batter in the oil. If the drop comes up immediately that means the oil is ready.
• Reduce the flame to medium.
• Now take a baby corn and dip it in the batter such that it is evenly coated with it. Put it in the hot oil. Repeat the process for 4 – 5 more baby corns.
• Fry these baby corns till they are golden brown in color. Make sure not to overcrowd the kadai.
• Take them out and drain on absorbent paper.
• Garnish it with chopped green onions.
• Serve these hot baby corn pakoras with ketchup or chutney.

 

Pyaz Ki Kachori Recipe

Pyaz Ki Kachori Recipe

Pyaz ki kachori is a very delicious and delectable Rajasthani breakfast recipe. Pyaz ki kachori recipe though little time consuming but still worth an effort.

Ingredients:

For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste
Other Ingredients:
Oil for frying 

How to make pyaz ki kachori :

• To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
• Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
• For the onion filling heat oil in a pan.
• Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
• Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
• Add the chopped coriander and mix well.
• Remove the bay leaves.
• Allow the mixture to cool completely.
• Divide into 12 equal parts and keep aside.
• To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
• Place one portion of the filling in the centre of the rolled dough.
• Surround the filling with the dough by slowly streching it over the filling.
• Seal the ends tightly and remove excess dough.
• Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
• Gently press the centre of the kachori with your thumb.
• Repeat with the remaining dough and filling.
• Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
• The kachoris should puff up like puris.
• These kachoris take a long time to be cooked in the inside too.
• Serve hot with tamarind chutney and hari chutney.

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