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How to Make Buckwheat Dosa
1. INGREDIENTS :
ā¢1/4 cup and 2 and 1/2 teaspoon buckwheat (kuttu)
ā¢asafoetida as required
ā¢1/4 coriander leaves
ā¢1/4 teaspoon mustard seeds
ā¢salt As required
ā¢1 and 1/2 tablespoon refined oil
ā¢1/4 green chilli
ā¢1/4 tablespoon urad dal
ā¢water As required
BUCK WHEAT DOSA
METHOD :
ā¢Firstly, wash and finely chop green chillies in a bowl. Next, take a blending jar and add urad dal
along with buckwheat in it, grind well to get a fine powder.
ā¢On the other hand, heat 2 teaspoons of oil in a frying pan and add mustard seeds to it. When
the seeds start to crackle, add asafoetida in it and saute over medium flame.
ā¢Saute for a few seconds and add the chopped green chillies and required amount of water to it.
Mix well and pour the mixture into the flour powder. Mix well to get a smooth batter.
ā¢Grease a non-stick pan with few drops of oil and spread a small amount of the batter from the
centre. Cook from both the sides until it turns golden brown.Your Buckwheat Dosa is ready and
serve hot with your favourite chutney!
2. ā¢ METHOD ;
ā¢ Add the chickpeas, onion, parsley,
spices, carrot and chia seeds to a
food processor.Process until the
mixture is combined.
ā¢ Add the scoops of the mixture to a
large plate that is covered with
cling wrap.
ā¢ Firmly shape the scooped chickpea
mixture into patties and place the
patties into the fridge to chill for 20
minutes.
ā¢ Add the rice flour to another large
plate and coat both sides of the
patties in the flour.
ā¢ In a frying pan, heat the olive oil
over the medium flame,Cook for
about 3 minutes and when golden
brown, carefully turn and cook the
other side
ā¢ ready to serve
CHICK PEA PATTICE
3. ā¢Dressing
ā¢1/2 teaspoon cumin seeds
ā¢5 tablespoons olive oil
ā¢2 tablespoons lemon juice
ā¢1 small clove garlic, crushed
ā¢salt & pepper to taste
ā¢Salad
ā¢8 cups baby spinach
ā¢8 ounces mixed bean sprouts
ā¢1 cup cherry tomatoes, halved
ā¢1 cup baby corn pieces
ā¢2 tablespoons red onion, thinly
sliced
ā¢1 handful Italian parsley, chopped
1.Dressing
2.In a small frying pan, toast the cumin on high heat for a minute or two,
shaking the pan to move the seeds around. Place in your mortar, and crush
with a pestle until coarsely ground. Place in a small bowl. Add the oil, lemon
juice, garlic and salt and pepper. Whisk to blend. Set aside.
1.Salad
2.Wash the spinach and dry in your salad spinner. Place into a large bowl and
set aside in the fridge.
3.Put the sprouts, tomatoes, corn and red onion into a medium bowl. Add the
parsley and half of the dressing.
4.When ready to serve Top with the sprout mixture and serve immediately.
BEAN SPROUT , TOMATO & BABY SPINACH SALAD
4. Ingredients of Chana Chaat
ā¢20 gm chickpeas
ā¢1/2 tomato, chopped
ā¢Salt to taste
ā¢1 onion, chopped
ā¢2 Tbsp red chilli powder
ā¢1 green chilli
ā¢1 tsp chaat masala
ā¢2 garlic cloves, fried
ā¢1 lime for lemon juice
ā¢2 tsp tamarind extract
ā¢1 spring onion, chopped
METHOD :
ļ¼ Boil the chick pea after soaking over night and then
the next morning , Take a large bowl, add chickpeas,
ļ¼ Finely chop some tomatoes, onions, and addit in a
bowl.
ļ¼ Add some green chillies. Add salt for taste, red chilli
powder and chaat masala.
ļ¼ Add garlic cloves,, lemon juice, and tamarind extract.
ļ¼ Mix the mixture well and serve.
5. HOME MADE ALMOND
BUTTER
ā¢ INGREDIENTS :
ā¢ 1 cup toasted almonds
ā¢ 2 teaspoons olive oil
ā¢ METHOD :
ā¢ - Place the almonds in a food processor. Process on high until
ground almonds begin to form a ball. Drizzle olive oil over
almonds and continue to process, stopping occasionally to scrape
sides of the bowl with a spatula as needed. Store in an airtight
container.
7. ā¢ METHOD ;
ā¢ Heat olive oil in a soup pot.
ā¢ Add onion, carrots, and celery and cook for 5
minutes.
ā¢ Add all the veggies to the pan
ā¢ Add enough water to cover vegetables, as
well as a generous pinch of salt.
ā¢ Bring soup to a boil, then cover and reduce
heat. Simmer soup for about 20 minutes or
until vegetables are tender.
ā¢ Season to taste with salt and pepper and
serve.
MIXED VEGETABLES SOUP