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Reader's Contribution


   Lima ki kachboli
contributed by:  
Surat,Gujrat

Ingredients

2 or 3 limas(galgal)or big lemons
sugar
salt
paste of green chilli,lasun and adrak.


Method

1. Peel off the limas and cut it in to small pieces.

2. Mix well the above paste with lemon pieces.

3. Adjust salt and sugar as per taste.

4. Now kachboli is ready.Enjoy it in sunlight.
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 Chaunsoo/Chesuni
contributed by:
 Delhi

Ingredients

1 katori or cup sabut Urad
jeera/dhania/masala
salt to taste
ghee


Method

1. Grind sabut Urad into a coarse powder. Do not grind  it very fine.

2. Now heat an iron kadahi, put ghee and faran.

3. Add the dal powder and fry it with ghee and faran.

4. When slightly brown, put all the masalas and salt and fry well.

5. Now add 4-5 cups water. Let it boil and cook for 15-20 mins.

6. Before serving add ghee. Serve with kheere ka raita and bhaat, pyaz,            kaakhri aur tamatar ka salad and hari mirch for taste.

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I have been cooking for last 11 years (iam 26) my mother cooks at home but as a hobby I also cook.





 Naal Badi Ki Sabji
contributed by:
Sydney, Australia

Ingredients

1 cup nal badi
couple of potato peeld& cut in pieces.
one onion finely chhoped.
garlic& giger paste.
couple of tomatoes finely chopped.
coriander,cumin powder,garam masala.
red chilly powder
salt.
coriander leaves.


Method

1. Fry naal badi once it get brown soak them into water for 5 min.

2. Place a pot on the stove with oil. Add cumin seeds , chopped onion, garlic&ginger paste.fry untill it's brown.

3. Now fry the potatoes,add all masalas& chhoped tomatoes ,u can also add tomato paste it gives greavy a nice red colour.

4. You can now pour soaked naal badi & add water & salt per taste . cook for 30 min.or alternatively u can cook in the pressure cooker to save your time & for better results.

5. Now this is the time U can garnish with coriander leaves & serve with Basmati rice.Yummmmm.

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My mum use to make naal badi at home.But u can buy them too.