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Indian Vegetarian Recipes - Combinations & Mini Meals |
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Makhani Dal With Stuffed Parantha |
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| INGERIDENTS |
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| For Dal:- |
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| Urad whole |
60 gm. |
| Rajmah |
20 gm |
| Water |
3 cups |
| Ginger (chopped) |
5 gm |
| Garlic (crushed) |
4-5 flakes |
| Onion (chopped) |
1 |
| Tomatoes (chopped) |
2 |
| Curd |
50 gm |
| Salt |
to taste |
| Red chilli powder |
1/2 tsp |
| Green cardamoms (crushed) |
2 |
| Garam masala powder |
1/2 tsp |
| Ghee |
2 tbsp |
| Cream |
2 tbsp |
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| For Stuffed Parantha: |
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| Wheat flour (atta) |
3 cups |
| Ghee for applying |
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| Salt |
to taste |
| Potatoes (boiled and mashed) |
250 gm |
| Green chilli (finely chopped) |
1 |
| Coriander leaves (chopped) |
1 tsp |
| Thyme |
1/2 tsp |
| Red chilli powder |
1/4 tsp |
| Garam masala powder |
1/4 tsp |
| Mango powder |
1/4 tsp |
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METHOD |
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| For Dal:- |
| Pick, wash and soak urad and rajmah for 3-4 hours. Add
ginger, garlic, salt, urad and rajmah along with water in
a pressure cooker and cook for half an hour. Mash the
cooked dal. Leave it on a low flame for another half an
hour. Stir frequently adding more water if required.
Heat ghee in a frying-pan and fry onions till they are
golden brown. Add tomatoes and cook till done. Add
spices and curd and let it cook for 5 minutes.
Finally, add the masala to the boiled dal and cook on a
low flame till well mixed. Serve hot garnished with
cream. |
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| For Stuffed Parantha:- |
| Mix salt, garam masala, red chilli powder, green chillies,
green chillies, mango powder, thyme, coriander leaves
to mashed potatoes. Mix well and keep aside.
Knead a soft dough by combining wheat flour, 1 tsp salt,
2 tsp ghee and water. Make a ball of dough, roll it with
rolling pin and stuff potato mixture into it.
Fold and roll again and place on a preheated tandoor.
Cook until done. Apply ghee and serve hot. |
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