MUNGFALI KI KATLETS

saamagrii:
moongaphalii-25 graam,aaloo -25-30 graam, pyaaj-20-25 graam, haraa dhaniyaa-5 graam, harii mirch-1, bred-15-20 graam, namak-svaadaanusaar, tel- 2-3 chammach, dhaniyaa paaudar-1/4 tii spoon,laal mirch paaudar -1/2 tii spoon, haldii-1/4 tii spoon
banaane kii vidhi:
moongaphalii ko raat bhar bhigoye bhiigii huee moongaphalii kaa chhilakaa utaar kar daradaraa pis le aaloo ubaal kar chile v masal le pyaaj, haraa dhaniyaa v harii mirch dhokar baariik kaat le bred ko thode paanii men bhigokar, donon haatho se dabaaye jisase atirikt paanii nikal jaaye moongaphalii ke pest men bred,aaloo,kate pyaaj,harii mirch v hare dhaniye ko milaaye ab isame namak v sabhii masaale svaadaanusaar milaakar 2 goliyaa banaaye v halke haath se dabaaye ab inhe phraaing pen yaa chapate tave par thodaa-thodaa tel lagaakar sunaharaa hone tak tale katalets ko garmaagarm hare dhaniye kii chatanii yaa sos ke saath parose

MAKKI KE DHOKLE

saamagri :
mkki ka ataa50 gram, pyaaj10-15 gram, adarak 2-5 gram, haraa dhniyaa 5 gram, namak swada anusaar, tel ek badaa chammch, raai aur jiraa1/2 tea spoon, paapd khaar1/2 tea spoon, hari mirch-2
banaane ki vidhi
makki ke aateko chaanle v namak ththaa paapda khaar milaakar ek 2 baar punha chaan le jisase namak v paapda khaar aate me bhali bhaati mil jaaye. pyaaj adarak v haraa dhaniya dhokar baarik kaat le, makki ke aate me kataa pyaaj,hari mirch,haraa dhaniya,adarak milaakar ataa guthe. kukar yaa bhagoni me thodaa paani daalkar kukar ki thaali yaa stil ki chalni ghere par rakhe. makki ke guthe aate ki loyiyaa muthiyaa yaa koi bhi aakaar me banaakar thaali par rakhe. bhagoni par dhakkan rakhakar yaa kukar ki siti hataakar 15-20 mint tak bhaap me pakaaye, tel garm karke jiraa v raai tadkaye tathaa bhaap me pake dhokalo par daalkar hare dhniye ki patti se sajaakar grmaagrm parose.

HOLSAM SPAGETI

saamagrii:
spegetii-200 graam, namak-svaadaanusaar, tel -2 (bade chammach), jetun kaa tel -2(bade chammach), lahasun -6-7 kaliyaa, pyaaj -1 badaa(baariik kataa), masharoom -4-5(taaje aur mote katale), tometo pyoorii -1/4 kap, tometo kechap, shimalaa mirch -3(chhotii inch ke tukade), kaalii mirch -1/2 chhotaa chammach paaudar, paalak 1/2 kap (baariik kataa ), taazii kriim -3 bade chammach, vhaait sos -1 kap, chiij 1 kap (kasaa huaa )null
banaane kii vidhi:
spegetii ko namak mile paryaapt paanii men adhapakii pakaaye paanii nithaare aur tel daalakar alag rakh de pen men jetun kaa tel garm kare aur pyaaj -lahasun daal de 2 minit chalaakar masharoom daale, 1/2 minit pakaaye isame tometo pyoorii aur kechap daalakar milaaye shimalaa mirch, namak aur kaalii mirch paaudar daale paalak aur kriim daalakar milaaye aach se utaare, yek or rakhe ovan ko 200 digrii sentii gret par pahale garm kar le beking dish men yek kap vhaait sos phelaa de isake oopar 1/2 spegetii bichhaaye, oopar se paalak-masharoom kaa mishran phelaa de 1/2 chiij phelaaye isake oopar bachii spegetii aur vhaait sos phelaade ise bache chiij dak de pahale se garm ovan men 15 minat bek kare garm parose

BREAD DHOKLA

saamagrii:
bred -4(badiiharaa dhaniyaa -25 graam, imalii -1(chhotaa tukadaa), moongaphalii -1(badaa chammach daradarii), tel .
chhokane ke liye -1 badaa chammach, chiinii -1/2 chhotaa chammach, harii mirch -2 (lambii katii huee), haraa dhaniyaa - baariik kataa huaa(thodaa saa), dahii -1 kap(gaadaa), podiinaa -1/2 chhotaa chammach, namak -svaadaanusaar, raaee-1/2 chhotaa chammach, miithaa niim -7-8, paanii -2 bade chammach
banaane kii vidhi:
sabase pahale bred slaais ke kinaare tej chaakoo se kaat le chaar kaa yek set banegaa pest kii saamagrii ko pis kar baariik pest banaa le fir isame dahii milaa de 3 bred slaais par yah pest lagaa kar yek ke ooparayek rakhe aur chothii slaais usake oopar rakh de chhok taiyaar kar bred par daale oopar se yek talii huee harii mirch sajaakar garmaagarm sarv kare

KADHAI PANEER AUR SHIMLA MIRCH

saamagrii:
paniir (lanbe aakaar men kate huye)-250 graam, tel -1 badaa chammach, tejapate -2, pyaaj pise huye -2, tamaatar(baariik kate huye)-3, lahasun -5 kaliyaan, harii mirch -4 (piisii huee), adarakh kasaa huaa -1 badaa, garam masaalaa -1 chhotaa chammach, laal mirch -1/2 chammach, dhaniyaa paaudar -1/2 chammach, shimalaa mirch(lambaaee men katii huee)-2, kriim -pasand ke anusaar
banaane kii vidhi:
yek kadaaee men tel garm karake usame tejapate daale v pyaaj daalakar bhooraa hone de fir tamaatar daalakar use pakaane de lahasun harii mirch pest daale adarakh aur sabhii masaale daalakar achchhii tarah pakane de isame shimalaa mirch aur paniir daalakar 4 minit pakane de pasand ho to kriim daale aur garmaagarm parose

PAPITE KA HALVA

saamagrii:
pakaa papiitaa -1kilo maavaa -1/4 kilo,ghii -100 graam,chiinii -1/4 kilo
banaane kii vidhi :
sabase pahele papiite ke chhilake nikaal kar papiite ko masaliye kadaaee men ghii garam karake papiite v
maave ko usame tabatak bhooniye jabatak usakaa rang bhooraa n ho jaaye chiinii miliye aur tabatak kalachhii se hilaate rahiiye jabatak chipachipaa n ban jaaye fir utaarake garmaagarm parose