POTATO PARATHAS

POTATO PARATHAS

INGREDIENTS FOR POTATO PARATHAS

2 CUPS MAIDA
1/2 CUP SOOJI
1 CUP MILK
1 CUP BOILED AND MASHED POTATO
1/2 CUP BOILED AND MASHED CARROT
3/4 JAGGERY POWDER
1/2 GROUND NUT POWDER A FEW CARDAMON
SALT TO TASTE

METHOD OF PREPARATION OF POTATO PARATHAS

1) PREPARE A DOUGH WITH MAIDA,SOOji,MILK AND SALT.

2) MIX THE MASHED VEGETABLES,JAGGERY AND GROUNDNUT POWDER.FRY IN A
THAVA UNTIL THE WATER IS COMPLETELY DRY.

3) FORMS SMALL BALLS AND KEEP ASIDE. ROLL OUT THE DOUGH INTO PURIS.

4) PLACE A BALL IN EACH PURI AND SEAL THE EDGES AND SHAPE INTO A BALL.

5) ROLLOUT INTO THICK CHAPATI, AND FRY OVER HOT TAVA.

MATTAR PANEER

SWEET SOUR PRAWNS

SWEET SOUR PRAWNS

INGREDIENTS FOR SWEET SOUR PRAWNS

1 CUP OF SHELLED PRAWNS
1 CUP OF CARROT S- DICED
1 CUP OF SPRING ONION- CUT IN LONG BITS
2 TSP OF CORN FLOUR
1 TSP OF SOYA SAUCE
2-3 TSP OF TOMATO KETCHUP
1/2 TSP OF AGINO -MOTO
1 TSP OF VINEGAR
1/2 CUP OF MAIDA
1 NO OF EGG WITHE
3 DROPS OF RED COCHINEAL
2 TSP SUGAR

METHOD OF PREPARATION OF SWEET SOUR PRAWNS

1) SALT THE PRAWN AND KEEP ASIDE.
2) MAKE A BETTER OF MAIDA,EGG WHITE AND WATER.
3) DIP THE PRAWN IN THE BETTER, DEEP FRY IN OIL AND DRAIN.
4) FRY THE CARROTS AND ONION AND DRAIN THEM ALSO.
5) INTO THE REMAINING OIL PUT CORN FLOUR.
6) WHEN IT BUBBLES AND 2 CUP OF WATER AND STIR IT WELL
7) WHEN IT BOILS ADD SALT, VINEGAR, SUGAR, KETCHUP,COHINEAL AGINO- MOTOAND SOYA SAUCE AND BLEND WELL.
8) ADD THE FRIEND MEAT AND VEGETABLES AND SERVE HOT.