Feast: Crunch, pancakes, soup: hot dishes

Vegetable pancakes

Content:

8 to 10 whole cabbage clean leaves (leaves), 1/2 cup chopped onion, 1/2 cup chopped mushrooms, 1/2 cup green peas, 1/2 cup chopped tomatoes, 1/2 finely chopped cabbage, 2 tablespoons tobacco Capsico) Sauce, 1/2 season garlic, 1 tbsp chopped green coriander, 1 tbsp cooking oil, salt and pepper to taste.

Method:

Fry onions in hot oil till soft, then add crushed garlic and let it brown slightly. Then add all the cabbage leaves and coriander, let the vegetables cook till they are almost done. Turn off the gas and add coriander leaves and mix. Take a tablespoon of the mixture and place it between each leaf of the cabbage, folding it in such a way that the vegetables do not come out. Then dip each "roll" in the beaten egg and then dip in the bread crumbs and fry for just a few minutes. Serve hot with tomato sauce. Instead of egg and bread crumbs, chickpea flour pudding can also be used.

Vegetable Dalsari

Content:

20 gms of chickpeas, 100 gms of carrots, 100 gms of cabbage, 100 gms of cauliflower, 100 gms of tomatoes, 100 gms of fennel, 100 gms of onion, 1 teaspoon of crushed ginger, 8-10 chillies, 1 bunch of coriander Oil, salt to taste.

Steep the chickpeas for six to seven hours, put 1 teaspoon of oil in the cooker, add asafoetida, cumin and garlic, add almonds and after that add 1 cup of water and boil the lentils. 3

Boil the lentils so that they do not swallow too much. Put two teaspoons of oil in a frying pan.

Then add all the chopped vegetables and add to taste. When the vegetables are tender, add chopped tomatoes and mix evenly. Then add boiled lentils and mix evenly.

Take it down, add lemon juice, coriander and serve hot.

Vegetable soup

Content:

2 cups chopped various selected vegetables like cabbage cauliflower, peas, cabbage, carrots, greens (papadi green seeds) etc. (all should be finely chopped like pea seeds), 2 chopped tomatoes, 2 tablespoons green coriander (coriander) Lemon Soup Cube, 1 Maggie Vegetable Soup Cube, 2 teaspoons corn flour mixed in 1/2 cup warm water and square slices of bread sliced ​​on the side fried in deep oil.

Method:

Wash the vegetables, cut and cut into 2 cup cubes. When the vegetables are boiled, add the corn flour mixture and keep stirring while boiling. Take off when the soup thickens. Place a few fried square slices of bread on top and boil in capsicum type chili water. Season to taste with salt and pepper and serve hot with a few chips of both soup sauce and coriander filling.

Capsicum crunches

Material No. 1:

2 finely sliced ​​capsicum (round type) chillies, a few finely chopped green chillies, 1 finely sliced ​​onion.

Material No. 3:

2 tablespoons gram flour (besan), 2 tablespoons ground peanut powder, salt to taste, 1/2 tsp, cumin powder, 1/4 tsp sugar, 1/4 tsp ajmo, 1/4 tsp cumin seeds and 1 / 2 tsp pomegranate seeds (if desired)

Method:

Grind the ingredients in Ingredient No. 2 and mix all the ingredients in Ingredients No. 1 and fry in deep oil in the form of pakodas (fritters). Serve hot with mint sauce or tomato sauce.

Monsoon Crunch

As the monsoon sets in, the weather cools down due to the rains but the fact that the sky is surrounded by clouds has an effect on the human mood. There is frequent drizzle or torrential rain and everything around it feels constantly wet and humid. But all this is replaced by hot crunches, soups, snacks and "baked" dishes. In addition, fresh coffee or tea can be drunk by filling the cup over the cup. This time it's Milano's at home. Neighbors can gather in a housewife's comfortable room and enjoy company, conversation and snacks. Even if it is raining outside ... it adds to the fun of eating hot dishes.

Golden vegetable

Content:

Soak 1 cup mugi dal finely chopped, tomatoes, ginger-chili to taste, 1 cup boiled lentils, half cup boiled peas, 1/2 cup cheese pieces, half cup potato pieces, half cup pumpkin (pumpkin) small pieces, ghee-dal For frying, half a teaspoon of coriander, pinch of asafoetida, turmeric, chilli, coriander-cumin.

Saute mugi dal in ghee like halva. Soak the paneer ghee in water. Separately fry the potatoes and pumpkin pieces in ghee. Mix the tomato juice in the mixer. Keep the ginger-chili finely chopped. Heat ghee in a pan, add curry-cumin, chilli-turmeric-coriander and add tomato juice. Add the ginger-chili. Add fried tomatoes, mugi dal, tuvar dal, potatoes, cheese, pumpkin, peas and water as required and let it boil for 10 minutes on medium heat. Serve hot with coriander filling.

Pea basket

Content:

1 raki betta, 1/2 kg, pea seeds, ginger-chili, coriander-cumin, red chilli, salt, sugar, baking soda, oil for frying. 3

Boil the potatoes and mash them. Peel a squash, grate it and fry in oil.

After a while, add peas with a knife, add ginger-chilli, coriander-cumin, chilli, salt, sugar and baking soda and let it rest for a while. As soon as it rises, put the peas in a basket, drip sauce or sauce on top, and serve hot.

- Glacier