garam masala powder and kasoori methi.
Microwave it on HIGH
Firstly, put the methi leaves and palak leaves in
Heat oil in pan, fry cumin, add onions, ginger and garlic and fry well, add other spices. Add methi and cook well. Turn off and add buttermilk, mix well. Let mixture cool, once it can be touched, add flour and knead into dough for chapati (tortilla). If storing in freezer, lightly cover with some oil before placing in ziploc. Divide into small balls, roll out and cook on flat pan, both sides with a little oil or butter.
hot, add mustard seeds, methi seeds and cumin seeds.
Heat ghee in a pan.
Add crushed red chillies and methi dana (fenugreek seeds).
Allow to crackle.
Remove from heat.
Add chana dal.
Bring back to flame.
Add sitaphal and cook for a minute.
Add corriander powder, red chilli powder, salt, sugar and mango powder.
Mix well.
Add just a little water so as to make the sitaphal soft and easy to cook.
Bring to a boil.
Cover.
Cook on low flame for 2-3 minutes.
Garnish with cilantro and ginger.
Serve rightaway!
aram masala powder and kasuri methi and combine.
Finally, garnish
ts hot, add mustard seeds, methi seeds and cumin seeds.
he bread.
Mix the methi leaves, potatoes, onion, bread , green
he masala.
Add kasoori methi, salt, pepper, potatoes and a
llow to crackle.
Add methi seeds and allow to sizzle
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following
aal is typically eaten with Indian bread- naan or chapati.
br>Fresh coriander, used in Indian cooking is the same herb
CHICKEN RECIPE: In a large bowl, combine
or safe removal.
Serve Indian Pudding alone, with ice cream
f oil cook the Qormeh Sabzi mix, Parsley and Cilantro at
t is fried.
Add methi and soya and mix well
s necessary to customize this recipe to the kind of mangoes
MEASURE the dry CHAPATI RECIPE ingredients first into large bowl
he oil, black mustard seeds, methi, and the red and green