Bhaji Dana Nu Gosh
Ingredients:
2 bundles Green coriander (Kothmir); Small bundle Methi; 250gms Green Peas; 1 Onion; 1 Tomato; 250gms Mutton; 1/2 tsp. Green, Chilly and Garlic paste; 1/2 tsp. Garam masala; 1/4 tsp. Termeric; 1 tsp. Dhaniya powder; Salt to taste; 2 Bay leaves
Method:
Boil mutton and keep aside. Cut coriander and meethi bunch and wash properly. Cut onions and cook till pink. Add 1 tomato and let it cook too. Now add all the other dry masala to it. Slowly introduce the boiled mutton and let it cook with the masala. Now add the finely cut bhaji and green peas. Let all the above ingredients cook till they turn green in colour. Serve hot with fresh roti.
Lagan-Style Saas Ni Machhi
Ingredients:
3 tbsp. Rice flour; Boiled Pomfret Katkies; Coriander; 1 tsp. Jeeru; 4 to 5 garlic finely chopped; 1 onion finely chopped; Pinchof Haldi and Garam Masala; Salt to taste; 1 tbsp. Vinegar; 1 Egg; Oil of your choice.
Method:
Heat oil and add onion and Jeeru to it. Cook it till onions are translucent. Add powered masala to it. Add rice flour and roast it for a while. Don’t let the lumps foam. Add water to this and cook on a slow flame till the consistency is of a sauce. Remove from flame. Beat one egg and vinegar together in a small bowl and add it to the sauce. Keep stirring. Lastly add fish and salt. Cook for a while.
Note: Sauce shouldn’t thicken or become lumpy while heating in the end. Must be eaten at once with yellow rice. This can’t be reheated.
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