Preparation:
Knead 2 cups of atta with 4 spoons
of pure ghee, water and salt
Boil 1/3 kg of potatoes
Method:
to make the stuffing's
heat 3 spoons of ghee in a pan
+boiled aloo
+1/2 spoon jeera powder
+1/2 spoon daniya powder
+salt
+a pinch of turmeric powder
+1/2 spoon chili powder
+3 chopped green chilies
+3 spoons of chopped coriander
leaves...................mix all the ingredients well
roll the atta, spread 1 spoon
of ghee on it,
fill in the potato stuffing's,
close from all the sides from your wet fingers
roll it once again
fry it on the Tava, applying ghee on either sides
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STUFFED
TOMATO
Preparation:
take small tomatoes and slit into
4 from the middle without breaking into separate pieces
Method:
for stuffing...........
take 1 cup of finely chopped cabbage
+1 spoon jeera powder
+1 spoon of coriander powder
+1 spoon red chili powder
+salt.........mix all the ingredients
well
put the stuffing into the tomato
slits and keep it aside for 20 minutes
meanwhile..........
heat 3 spoons of oil in a pan
once the oil is heated ..............place
the tomatoes in the pan
keep it for 5-5 minutes, do not
close the lid
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BAIGAN
BAJA
Preparation:
slice large brinjal horizontally
and keep it in water for 20 minutes
Method:
For masala.....................
take 2 spoons of coriander powder
+1/2 spoon of turmeric powder
+1 spoon of ginger/garlic paste
+salt
+1 spoon of chili powder.............make
a thick paste by using a little water
spread this masala on either side
of the brinjal and keep itaside for 30 minutes
shallow fry the brinjal pieces in low flame on either sides
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CHANIYA
CHOLE
Preparation:
soak kabul channa for 2 hours in
luke warm water and pressure cook
chop 3-4 onions
chop 3 tomatoes
Method:
heat 5 spoons of ghee in a pan
+chopped onions, fry till golden
brown
+1 spoon of ginger/garlic paste
+chopped tomatoes
+chopped 5-6 green chilies
+boiled channa
+1 spoon of garam masala
+1 spoon chili powder
+1/2 spoon turmeric powder
+1/2 cup tomato puree
+2 spoons of ready made chole masala
+salt................give it a
boil
Garnish with lots of coriander leaves and onion rings
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