Preparing Method Take out the cerebrum, wash and cook it, in the water, till it is prepared. Take it off, and expel all the brazen parts from it, with a spoon and fork. Douse 1 major cut of bread in the water. Cut the onion and bean stew fine and influence the bread to morsel. Evacuate all water, from the cut of bread, which has been splashed and blend it with the cooked cerebrum. Put flour (to make it thick), salt, pepper, stew, (as indicated by taste) and blend inside and out (in the event that the blend is sticky don't utilize egg) splash into the bread morsel and shape it. At that point plunge into the beaten egg and broil.
Take chilka wali Khichdi ki daal(moong ki daal) Salt and red chilly powder according to taste Small pieces of onion, hara dhania and green chilly to mix according to proportion Oil and wok for deep frying. Preparing MethodWash daal and soak for sometime, chilka will separate. Then grind in chopper. Leave for sometime to ferment just like you leave pizza dough with yeast. In summers it takes lesser time, may have to add a little baking powder in winter for bhajyas to rise. Then add salt, red chilly powder, cut onion, green chillies and dhania. Wet palm and make Tikyas and deep fry. Tastes nice if eaten with hari chutney.
Aloo Kalonji and Kheer Recipe Ingredients and Quantity
Aloo Kalonji and Kheer
1/2 kg aaloo 1/2 teaspoon kalonji( onion seeds) A little oil 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon green chillies paste Salt and red chilly powder according to taste Dhania and turmeric powder according to taste Curry patta
Preparing MethodTake oil. Heat it. Fry ginger, garlic and green chillies paste. Then fry rest of masala and kalonji. Then stir fry aaloo and add curry patta. Add little water if needed to cook aaloo. Keep on low heat till oil rises to the top and forms thin layer. Take off heat and eat with Puri.
Ingredients and Quantity
1 cup rice 1 litre milk Condensed milk Cardamoms seeds
Cook rice till it becomes tender. Then cook it in the milk adding condensed milk to taste and cardamom seeds. Cook well till it attains light brown colour. It is ready to be eaten with Puri either hot or cold.
11/2 litre milk should be slurp consistency while eating.
Sugar should be enough to give a sweet taste as sometimes the mangoes are not so sweet.
a little less than 3/4 packet crushed with hands.
Dessert Vermicelli and Mango
Make the vermicelli separately
Take the milk(cool)Put in crushed vermicelli and sugar.Cook till the vermicelli appears on the surface.Cut mango strips horizontally and vertically to form cubes then gently scrape the mango pulp so you'll get cubes. After the vermicelli cools add the cubes of mangoes to it and place them in glass dishes to cool. Best eaten after left in refrigerator.Optional you can add a couple of teaspoons of rose water for the aftertaste
Potato and chicken Pie RecipeIngredients and Quantity
Onions 1 medium size Pasta about 11/2 cup Mushroom 1/2 tin mushroom Chicken cubes Taken from 2 breast pieces of chicken Soya sauce according to taste 1/2 knorr cube Garlic/ginger paste Salt and pepper according to taste Milk depends if you put little and it soaks up then add a little more to make gravy.
Potato and chicken Pie
First sauté sliced onions. Then add cubes of chicken and diced mushrooms.add soya sauce, knorr cube salt and pepper garlic and ginger paste Let it cook on a medium flame till the chicken is tender. Then add pasta to it and if you like to add more soya sauce for taste. Add pasta to all above ingredients. Mix and then add milk on a low flame let it cook up till the milk is little bit thickened. Put it in a serving dish. Cover the whole in the dish with a generous layer of mashed potato. Cover with shredded cheddar cheese on top. Before serving bake it for 10 minutes.