Add the capsicum, a little more water and cook on a medium flame for another 1 to 2 minutes, stirring occasionally.Add the garlic, ginger, turmeric powder, chilli powder, tomatoes and a little water and cook on a medium flame for 2 to 3 minutes, stirring occasionally.When the seeds crackle, add the onion and cook on a medium flame for 1 to 2 minutes, or until translucent.Heat the oil in a broad non-stick pan and add the cumin seeds.*Recipe courtesy: About Food/Rhonda Parkinson 6. Note: You can add any veggies you like to the dish, like mushrooms, broccoli, carrots, babycorn, cabbage, French beans, etc. Stir-fry for another few seconds and add the sesame oil. When it is hot, add the bean sprouts and stir-fry briefly. Add the vegetable oil to a heated wok or heavy skillet.Garnish with chopped coriander and serve hot.Open the cooker and let it cook without a lid until the water evaporates completely.Uncover the pressure cooker and add the garam masala powder.Add some water, cover the pressure cooker and let it cook for 6 to 7 whistles.Mix all the ingredients well and simmer on a medium flame for 4 to 5 minutes.Add the mixed sprouts, coriander powder, cumin powder and dry mango powder.Then add the salt, turmeric powder and red chilli powder and cook till the tomato releases its moisture. Add the tomato and cook for a few minutes.Add the onion and cook till translucent.In a pressure cooker, add the oil, curry leaves, green chilli and ginger-garlic paste and cook for a minute.1/2 tsp each of coriander ( dhania) powder and garam masala powder.1/4 tsp each of red chilli powder, cumin ( jeera) powder, turmeric ( haldi) powder and dry mango ( amchur) powder.Add this tempering to the kadhi.Īlso read: 9 Healthy But Delicious Cake Recipes Swaps You Need To Make This Festive Season 4. When the seeds begin to change colour, add the broken red chilli. Heat the oil in a small frying pan, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida.Add the moong and cook for another 3 to 4 minutes.Heat a kadhai, pour this mixture into it and cook it on a medium flame, stirring it continuously until it thickens.Add the ginger, green chilli, turmeric, jaggery and salt to taste.In a mixing bowl, whisk together the besan and the yoghurt, ensuring that no lumps remain.Boil the moong sprouts in water for about 5 to 8 minutes.Coarsely mash the khichdi using the back of a spoon and serve it hot with fresh yoghurt.Allow the steam to escape before opening the lid.Add 3/4 cup of water and salt, mix well and pressure cook for 3 whistles.Add the rice and mixed sprouts and cook for 30 seconds.Add the onions and cook for 2 to 3 minutes.
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