PASTA SALAD

INGREDIENTS-

1 CUP PASTA

2 POTATO BOIL AND CHOP IN CUBES

2 BOIL EGGS

4TB MAYO OR AOILI DIP

1TB SOURCREAM

PEPPER POW TO TASTE

CHILLI POW TO TASTE

METHOD-

1. Cook pasta in water along with salt and 1tb oil drain and put under cold water

2. Mix mayo, sourcream. pepper, chillipow properly than add pasta, potato and eggs and mix well.

3. Enjoy with bake dishes

EASY AND TASTY DHANSHAK WITH BROWN RICE

This is the traditional recipe of parsi. Every parsi have this almost every sundays with brown rice and cutlets or kawabs made of mince and kachumber.

INGREDIENTS-

1.1/2 CUP TOOR DAL

2 MEDIUM RED ONIONS

1BIG CHOP TOMATO

1T GINGER PASTE

1T GARLIC PASTE

2T CHILLE POW

1/2T HALDI

1T DHANAJEERU POW

1T GARAMASALA POW

1TB DHANSHAK MASALA(I USE MANGAL MASALA)

1TB KASSORI METHI

2TB CHOP KOTHMIR

2TB LIME JUICE

1 garlic bolt

METHOD-

1. Soak dal for 1hr. Chop onions and chop tomatoes and keep ready.

2.Heat 4tb oil add chop onions and fry till golden brown add garlic bolt after some time add ginger garlic paste and fry properly.

3. Than add tomato puree or choped mix properly than add all other ingredients except dal and mix properly .

4. Than add dal and again mix and salt and water and cook in cooker on high till 3 cities and than on slow for 8 to 10min.

VARIATIONS-

Can add meat or chicken before adding dal.

BROWN RICE-

3CUPS RICE

1.1/2T SALT

2T JEERA

2T SUGAR

CINNAMON,CARDIMOM,PEPPERCORNS,LAVANG

METHOD-

1.Soak rice for 1hr than add 4 cup water add salt and keep aside. Heat 1tb oil in tadka pan add sugar and let it brown than add jeera and all whole garamasala and 1/2cup water and pour in rice clode the lid and microwave on high for 18min. After its done fluf up the rice with fork.

AVOCADO DIP

Ingredients-
2 ripe avacados peeled and mashed
1 clove garlic
1/4 cup mayo
1/4 cup sourcream
1 chop tomato
2 tb lime juice
1 t salt 1/4t pepper
1/2 t chillie sauce

Method-
mix all ingredients in blender and let it stand for 1hr in fridge
Serve as dip with cornchips and finger foods

DUDHI NA MUTHIA

INGREDIENTS:

1 DUDHI
2 TEA SPOON BESAN
2 TEASPOON WHET FLOUR
SALT
TURMERIC POWDER
HING
CRUSHED GREENCHILLIE & GINGER(NOT PASTE)
A PINCH OF EATING SODA


PROCEDURE:

Grate the dudhi. In the same put 2 teaspoon besan & 2 teaspoon wheat four. Add salt as per the taste. Add a pinch of turmeric powder, hing & eating soda. As per the taste add crushed green chillie & ginger.

Mix all this. The batter so prepared should not be watery nor very hard. If u feel that grated dudhi is more in the mixture, than, proportionately u can add the 2 flours.

Once the mixture is prepared, make long medium sized rolls. Steam them for 15 to 20 minutes. Once they are through, check if they r properly steamed, or else u need to steam further. On cooling either u can cut & eat with oil, or the same can be roasted in oil.

Cut the rolls into thin slices. Heat the kadai. Pour 3 teaspoon of oil. Put rai, sukhi methi & a pinch of hing. U can also put white til. Once all are heated, add the slices of muthia in it. Roast for 5 mins.

Recipe of palak paratha

Ingredients-

1bunch palak

1tb jeera

pinch of hing

3 green chillies

1ts dhana jeera pow

1tb chilli pow

1/4ts haldi

1ts garam masala

3ts oil to put in dough

3 1/2cups of wheat flour

and some oil to shallow fry the parathas

Method-

1.wash the palak well than in vessel put the palak close the lid and steam for 5min on high than put in cold water.

2.than blend palak with greenchillies and make puree and set aside.

3.Heat oil add jeera,hing add palak puree all dry masalas salt mix addlittle water and cook for 5min.

4.In flour add palak and make dough without adding water set aside for 1hr

5.Than roll it little thick with the help of dry flour and shallow fry to make parathas

EAT WITH RAITA AND COCONUT CHUTNEY