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Bajji mirchi 250gm Kalonji (Onion seed)5gm
Ground nuts 100gm Musterd seed 5gm
Till 50gm Cumin seed 5gm
Drycoconut powder 50gm Ginger garlic paste 2tsp
Tamarind pulp 1/4cup Salt to taste
Dhania powder 20gm Kalonji (Onion seed)5gm
Redchilli powder 10gm Oil 3tbsp
Haldi powder 5gm Coriander leaves 1tbsp
Fry coconut,ground nuts and till and make fine paste. Slit green chilli and remove seeds. In a boul add masala paste, tamarind pulp,dhania powder,turmeric,mirchipowder,salt,mix well keep a side. Heat oil in a pan add kalonji,jeera,rai ,curry patta slit chillies and ginger garlic paste fry 2-3 minuts. Now add masala paste mix well cook till oil come out. Add required water cook for 5 minuts garnish with coriander leafs..
Brinjal 1/4kg Red chillies 8
Urad dal 4tbsp Ginger small piece
Chana dal 4tbsp Salt to taste
Whole dhania 4tbsp Oil 3tbsp
Take small brinjal give four slits put it in salt water and keep a side. Heat the pan add 1 tsp oil fry urad dal, chana dal, dhania, ginger, red chilli let it cool and grind them into powder. Take brinjal stuff the masala powder in to it . heat the pan add oil fry stuffed brinjals in low flame by covering the pan for 10 minuts. Stir while cooking. Garnish with green coriander and serve hot.
Wheat flour 1/2 kg Salt to taste
Jagri 1cup Soumf powder 2tsp
Chana dal 1cup Oil 1tsp
Ghee 3tbsp
Take wheat flour in a bowl add pinch of salt, oil and add sufficient water make a soft chapatti dough and keep a side 15 minutes. Boiled soaked chana dal and let it cool then grind the dal in to powder. In a bowl add chanadal powder,gratted jaggri soumf powder and mix well with wooden spoon. Grease your hands with oil to knead the dough and take small portion of dough and flatten it as chapathi as the size of palm. Place a ball of sweet mixture in centre and draw the edges of the dough from all sides to cover the sweet ball completely. Take a sheet of transparent plantain leaf or a plastic wrap and gently flatten each ball carefully with your fingers circular bobattu. Fry it on low flame on a hot tawa. Roast both sides till brown spot appear. Smear with ghee on both sides when done. Serve warm with clarified ghee.
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