Beetroot Cutlet

8/20/2019 Beetroot Cutlet

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Kachori

Directions:

1.

Heat 1 tablespoon oil in a medium

size pan. Crush gathiya or sev to

medium coarse powder or roast the

gram flour.

2.

Add all stuffing ingredients except

crushed gathiya, date tamarindchutney, sugar and salt saut! over

low flame for "# seconds.

Ingredients:

For Crisp Outer Layer:

1$ cups %aida &all purpose flour'

2$ tablespoons (il

)alt

For Dry Spicy Stuffing:

1*2 cup +apdi athiya or )ev, crushed li-e coarse

powder or oasted ram /lour

1$ tablespoons 0ate amarind Chutney

1* teaspoon urmeric +owder

1$ teaspoons ed Chilli +owder

1*2 teaspoon aram %asala

1* teaspoon 3lac- +epper, crushed coarsely

1*2 teaspoon 0ry %ango +owder

1 teaspoon )esame )eeds &til'

1 tablespoon Coriander )eeds

1 tablespoon /ennel )eeds &saunf'

1*2 teaspoon +oppy )eeds &-hus-hus'

1* cup Cashew nuts &roughly chopped'

1#412 pieces aisins &-ismis'

2 tablespoons Almonds, roughly chopped

2 tablespoons +owdered )ugar

)alt

1 tablespoon 5 for deep frying (il


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".

Add crushed gathiya, date tamarind chutney, sugar and salt. %ix properly and roast for a

minute. urn off flame and let it cool for 46 minutes. 0ry and spicy stuffing for -achori is

ready.

.

%ix maida, salt and 2$ tablespoons oil in a large bowl. Add warm water as needed and

-nead a smooth dough &li-e paratha dough'.

6.

0ivide dough into 17 small lemon size portions and give them a shape of ball. oll out

each ball into thic- circular puri having approx. 4inch diameter.


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7.

+ut 142 teaspoons stuffing mixture in the center of puri. 8rap stuffing with puri and seal its

edges and again give it a shape of ball.

9.

Heat oil over medium flame to deep fry dry masala stuffed balls. 8hen oil is medium hot,

carefully slide or drop 647 raw balls in oil and deep fry over low flame until they turn light

brown. 0eep fry remaining balls.

:.

Crispy and spicy dry -achori is ready. ;n


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• =f gathiya is not available, then use 1*2 cup roasted gram flour &roast gram flour &coarse'

using 1 teaspoon oil over low flame until light brown, stir constantly to avoid burning'.

However, its taste will be bit different.

• o ma-e outer shell crisp and coo- evenly, deep fry it over low flame. 0eep frying it over

medium or high flame will ma-e small bubbles on its outer surface leaving inner surface

uncoo-ed.

• +lease remember that gathiya>s are already salted. Hence, do not add too much salt in

step 2 mentioned above.

• ?se " tablespoons


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". Heat 24" tablespoons oil in a pan and shallow fry cut bhindi pieces over medium flame for

approx 647 minutes or until they become dar- green and shrin-. urn them with spatula in

between to coo- and fry evenly. )train and transfer to a plate.

. )hallow fry potato slices over medium flame until coo-ed and crispy or for around 649

minutes in same pan. =f reDuired, add more oil. ransfer them to a plate.

6. Heat 1 tablespoon oil over medium flame in the same pan.

7. Add cumin seeds in heated oil. 8hen seeds begin to crac-le, add finely chopped onion

and saut! until light brown.

9. Add grated ginger and crushed garlic, saut! for "# seconds.

:. Add crushed tomato and coo- for 24" minutes or until oil starts to separate.

E. Add garam masala, red chilli powder, turmeric powder, coriander4cumin powder, sugar

and salt mix well.

1#. Add shallow fried bhindi and potato slices, coo- for 24" minutes.

11. urn off flame and transfer aloo bhindi to a serving plate.

Tips and Variations:

• )prin-le some salt over potato slices while shallow frying to enhance the flavor it.

• Fou can add more crushed tomatoes to ma-e more gravy.

• Fou can avoid tomatoes simply cut bhindi and potato into small pieces to ma-e it a

simple affair.

Taste: %ild spicy and savory

agda ecipe


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Directions:

1.

8ash and soa- dried peas overnightor for : hours in water.

2.

0rain water from peas and coo- in

pressure coo-er with " cups fresh

water and salt for whistles over

medium flame or until peas turn soft.

0o not drain water from coo-ed peasuse them with water when reDuired in

next steps.

Ingredients:

1 cup 0ried reen +eas* 0ried 8hite +eas

2 medium (nions, chopped

7 arlic cloves, minced

1 teaspoon crushed reen Chili4inger

2 small +otatoes, boiled and chopped into small

pieces

2 medium omatoes, finely chopped

1 teaspoon aram %asala

2 teaspoons ed Chili +owder

1 teaspoon Coriander +owder


2 teaspoons Bemon Guice

2 teaspoons Gaggery &gur' or )ugar

647 Curry Beaves

1*2 teaspoon Cumin )eeds

1* teaspoon Asafoetida &hing'

1* teaspoon %ustard )eeds

)alt to taste

1$ tablespoons (il

For Serving:

1 medium (nion, finely chopped

1 tablespoon Coriander Beaves

1*2 cup )ev


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".

Heat oil in a pan or -adai over medium flame. Add mustard seeds and cumin seeds when

mustard seeds begin to sizzle, add asafoetida and curry leaves and saut! for approx 1#

seconds. Add chopped onion and saut! until light brown. Add minced garlic and crushed

green chiliginger and saut! for a minute.

.

Add chopped tomatoes and coo- for approx " minutes. Add garam masala, red chili

powder, turmeric powder and coriander powder and coo- for "# seconds.

6.

Add coo-ed peas &along with water in which they are pressure coo-ed' and mix well. Add

lemon


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7.

%ash few peas with a bac- of spoon to ma-e it thic-. Add 1$ cups water and mix well.

9.

Add chopped potatoes &boiled', salt and mix well.

:.

Coo- it over low flame for :41# minutes or until it turns thic-. a-eaway -adai from flame or

heat source.


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E.

ransfer it to individual serving plates. arnish each plate with chopped coriander leaves,

sev and chopped onion and serve immediately as a ragda chaat.

Tips and Variations:• =t can be used to prepare ragda patties, sev usal, ragada puri, ragda samosa, ragda

cutlet.

Taste: Hot and spicy

Serving Ideas: )erve it with aloo patties &potato patties' topped with green chutney, tamarind

chutney and garlic chutney. =t ma-es a delightful light dinner when served with bread or bun.

Related Step y Step Recipes

0al +ala- ecipe

Ingredients:

1* cup Chana 0al &bengal gram'

1* cup oor 0al &pigeon pea'

1* cup Fellow %oong 0al

2 cups chopped /resh )pinach &pala-'

1*2 teaspoon Cumin )eeds

A pinch of Asafoetida &hing'

1 large (nion, finely chopped

1$ teaspoons inger4arlic +aste &or crushed'

2 reen Chillies, finely chopped

1*2 teaspoon Coriander +owder

1 teaspoon Bemon Guice


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1*2 tablespoon (il

1*2 tablespoon hee &clarified butter'

1 cube 3utter, for garnishing

)alt

Directions:

1.

un water through all dals and soa- them together in water for 1642# minutes. 0rain and

pressure4coo- them with 1$4cups water and salt for "4whistles in a "46 liter capacity

pressure coo-er over medium flame.

2.

urn off flame and let pressure subside to natural level, it will ta-e around 94: minutes.

(pen the lid and -eep aside until reDuired


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".

Clean and wash chopped pala-. Crush 1$ cups pala- into smooth puree using a grinder.

=f its not getting pureed properly after multiple pulses, add 24tablespoons water and try

again.

.

Heat oil and ghee together in a pan over medium flame &ghee is used for a nice aromatic

flavor'. Add cumin seeds and asafoetida. 8hen seed turn light brown, add chopped onion

and saut! until it turns light brown. Add ginger4garlic paste, chopped green chilli and saut!

for "#4# seconds.

6.

Add pureed pala- &prepared in step4"', remaining 1*2 cup chopped pala- and salt to taste.


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7.

)tir and coo- for 24" minutes.

9.

Add lemon


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E.

urn off flame and transfer prepared spinach dal to serving bowl and garnish with a cube

of butter.

Tips and Variations:• =f you are in hurry then s-ip soa-ing of dal &in step41' and pressure4coo- it for 14more

whistle & whistles total'.

• =n this recipe, spinach puree is used for a nice green color. Fou can also add only

chopped spinach or only spinach puree according to your choice.

• o get the desired consistency, add more water &step49' or coo- longer &step4:'.

• =f you are preparing this healthy dal for -ids then do not add green chillies.

Taste: %ild spicy

Serving Ideas: )erve dal pala- with steamed rice or any stuffed paratha as a healthy andprotein rich food for lunch or dinner.

+aneer +asanda ecipe

Ingredients:

26# gms &1*2 lb' !aneer "cottage cheese#

" medium omatoes, chopped

2 medium (nions

74: Cashew uts, soa-ed in water for 2# minutes

1*24inch inger

46 arlic cloves

http://foodviva.com/cooking-basics/homemade-paneer/http://foodviva.com/cooking-basics/homemade-paneer/


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1 3ay Beaf

2 3lac- Cardamoms

1 reen Chilli, chopped

1*2 teaspoon @asuri %ethi

1* teaspoon aram %asala


1*2 teaspoon ed Chilli +owder

1 teaspoon Coriander4Cumin +owder

1*2 cup /resh Cream

1*2 cup 8ater

2$ tablespoons 5 1 tablespoon (il

2 tablespoons /resh Coriander Beaves

)alt

Directions:

1.

Cut onion into big pieces and soa- in hot water for 1# minutes. 0rain water and crush

onion in grinder to ma-e onion puree. %a-e tomato puree by crushing tomatoes in grinder.


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2.

Crush ginger, garlic and green chilli in grinder to ma-e ginger4garlic4chilli paste. +repare

cashew nut paste by grinding cashew nuts with 1$ tablespoons water.

".

Cut paneer into 24inch sDuares &1* inch thic-'. Cut each sDuare diagonally into two

triangles. Heat 2$ tablespoons oil in a pan over medium flame. )hallow fry paneer cubes

until its edges become light brown. 0rain them and place them on paper nap-in to absorb

excess oil.

.

Heat remaining 1 tablespoon oil in pan. Add ginger4garlic4chilli paste, bay leaf and

cardamom in heated oil, saut! for few seconds.


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6.

Add onion puree &prepared in step 1' and saut! until it turns light brown and oil starts to

separate, approx. 24" minutes.

7.

Add tomato puree and saut! until oil starts to separate from sides ta-es 1 to 2 minutes.

9.

Add cashew nut paste and saut! for couple of minutes.


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:.

Add turmeric powder, red chilli powder, garam masala, cumin4coriander powder and salt.

%ix well, coo- for 1 minute and add "* cup water.

E.

3ring mixture to boil and let it boil over medium flame for to 6 minutes. Add -asuri methi

and shallow fried paneer cubes.

1#.

%ix well and coo- for 2 minutes.


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11.

Add fresh cream, mix well and coo- for 2 minutes.

12.

urn off flame and let curry stand for 6 minutes.

1".

ransfer prepared paneer pasanda in a serving bowl and garnish with green coriander

leaves.


• Fou can also cut paneer into cubes instead of triangles.

• Cashew nuts paste gives thic- and creamy texture to gravy. Fou can replace it with

poppy seed paste &soa- poppy seeds in water and crush them to ma-e a paste'.

• ?se grated or finely chopped onion instead of its puree to get different texture.


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• Add 1*2 cup boiled mutter or shallow fried capsicum pieces in step4E to ma-e best

paneer pasanda curry with gravy.

Taste: %edium spicy and creamy

Serving Ideas: )erve it with masala puri or with onion paratha. =t ma-es a wholesome meal

when served with masala -ulcha, glass of mango lassi and


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1.

8ash chopped fenugree- leaves in water and drain.

2.

Heat oil in a -adai over medium flame and add cumin seeds. 8hen seeds begin to

crac-le, add chopped onion and saut! until it becomes translucent. Add chopped garlic

and grated ginger, saut! for "#4# seconds.

".

Add chopped tomato and saut! until it turns tender for approx. 24minutes.


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.

Add and mix red chilli powder, coriander powder and turmeric powder.

6.

Add potato cubes and stir well.

7.

)tir and coo- for approx. 14minute.


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9.

Add chopped fenugree- leaves and salt to taste.

:.

)tir and coo- for "4 minutes.

E.

%ix gram flour in "* cup water and add it in potato and methi mixture. Add lemon


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1#.

8hen it starts to boil, reduce flame to low and coo- until desired consistency of gravy.

@eep stirring in between to ma-e sure that sabzi does not burn and stic- at the bottom of

pan or -adai.

11.

urn off the flame and transfer aloo methi gravy sabzi in a serving bowl. )erve hot.


• Ad


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1/2 tsp red chilli powder

3/ tsp garam masala powder

!alt to taste

tblsp cashew nut powder

3 tblsp hung yogurt

1 tblsp garlic (finely chopped)"resh mint lea#es$ a few for garnish

Method%

1. "inely chop ginger and green chillies. &eat oil in a non stic' pan add ginger and green

chillies and saut for a minute. *dd gram flour and saut for a minute or two. *dd beetroot,

mi+ well and saut for to 1- minutes or till the mi+ture becomes dry.

2. *dd amla and mi+ well. *dd red chilli powder, tsp garam masala powder, salt and coo'

for fi#e minutes. *dd cashew nut powder and mi+ well. ransfer the mi+ture into a bowl, addthe remaining garam masala powder and mi+ well.

3. o ma'e the dressing, blend together hung yogurt, salt and garlic and transfer into a small

bowl. &eat a non stic' tawa. 0i#ide the beetroot mi+ture into eual portions and shape each

portion into a ti''i.

. lace a few ti''i on the tawa and coo' till e#enly golden and crisp from both the sides.

lace them on a ser#ing plate and ser#e hot topped with yogurt$garlic dressing and mint

lea#es.

Image & Recipe Courtesy: Grand Mercure Bangalore

(Do check out the Punjai !ood !esti"al hosted y the Grand Mercure Bangalore #rom $ to

% 'o"emer )%*+

GREEN PEAS PULAV

Ingredients:

1 cup of raw rice which has soa'ed for 3- mins

2 cups of peas

!alt as per taste

oriander lea#es for garnish

2$3 clit green chillies1 tsp of 4eera seeds (cumin seeds)


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2 tbsp of oil

2 blac' cardamoms

$5 clo#es

$5 blac' pepper

2$3 stic's of cinnamon

1 aniseed2$3 bay lea#es

2 large onions, thinly sliced

2 cups of water

Method:

1) &eat oil in a deep pan

2) *dd 4eera seeds (cumin seeds), clo#es, blac' pepper, cinnamon, and aniseed

3) pen and add the green cardamoms and bay lea#es and stir well.

) hen add the green chillies and the onions.

5) !aut the onions until golden brown.

6) *dd little salt (I% *dding the salt ma'e the onions sweat faster)

7) 8ow add the peas and the remaining salt.

) 8e+t add the coriander lea#es and mi+ well them all well

9) *dd 2 cups of water and stir well

1-) :et the water come to a boil.

11) "inally add the soa'ed rice and stir well.

12) o#er the pan with a lid and let the rice coo' for 15$2- mins

13) ;arnish with a few coriander lea#es and ser#e.

&ow to


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1 tsp finely chopped ginger (adra')

1 tsp green chilli paste

tsp finely chopped garlic (lehsun)

1 cup chopped tomatoes

a pinch of turmeric powder (haldi) tsp chilli powder

tsp garam masala

2 tbsp oil

For The Garnish:

1 tbsp chopped coriander (dhania)

Method:

1. &eat oil and add the cumin seeds and allow them to crac'le. >hen they crac'le, add the

onions and saut till they are translucent.

2. *dd the garlic, ginger, green chilli paste and tomatoes and simmer till the tomatoes are

coo'ed.


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For the rice:

1 bayleaf (tejpatta+

25 mm (1A) stic' cinnamon (dalchini+

1 clo#e

1 cardamom (elaichi+

1 cups long grained rice (asmati+, soa'ed and drained

!alt to taste

For the vegetable gravy:

1 cups boiled mi+ed #egetables (carrots, peas, cauliflower, french beans, potatoes) cut into

cubes

B cup paneer (cottage cheese), cut into cubes

2 tbsp oil tsp cumin seeds (jeera+

= cup finely chopped onions

2 tsp ginger$green chilli paste

B tsp turmeric powder (haldi+

2 tsp coriander (dhania+ powder

1 tsp chilli powder

tsp garam masala

1 cup roughly chopped tomatoes

!alt to taste

B cup mil'

* pinch of sugar

Other ingredients:

B cup curds (dahi+

B cup finely chopped coriander (dhania+

* few drops of edible saffron colour 2 tbsp ghee

Method:

For the rice:

1. ombine cups of water, bayleaf, cinnamon, clo#e, cardamom, rice and salt in a deep

pan and co#er and coo' on a medium flame for 1- minutes or till the rice is coo'ed.


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2. !train the rice using a strainer and 'eep aside.

For the vegetable gravy:

1. &eat the oil in a kadhai and add the cumin seeds.

2. >hen the seeds crac'le, add the onions and saut on a medium flame for 1 to 2 minutes or

till the onions turn translucent.

3. *dd the ginger$green chilli paste, turmeric powder, coriander powder, chilli powder and

garam masala and saut on a medium flame for a few seconds.

. *dd the tomatoes and 2 tbsp of water, mi+ well and coo' on a medium flame for to 5

minutes.

5. *dd the mi+ed #egetables, paneer, salt and mil' and coo' on a medium flame for another 2

to 3 minutes, while stirring occasionally.

6. *dd the sugar, mi+ well and coo' on a medium flame for 1 more minute.

Ho to !roceed:

1. ombine the curds, coriander and saffron colour in a bowl and mi+ well.

2. *dd the prepared rice mi+ture and mi+ well.

3. ransfer half of the rice mi+ture in a handi and spread it e#enly with the bac' of a spoon.

. *dd all the prepared #egetable gra#y on it and spread it e#enly.

5. op it with the remaining half of the rice mi+ture and spread it e#enly.

6. our the ghee e#enly o#er it and co#er it with a lid.

7. lace the handi on a non$stic' ta#a (griddle) and coo' on a slow flame for 25 to 3-

minutes.

. !er#e hot.


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PANEER MAKHANI

Ingredients

For the red gravy

1 cup chopped tomatoes

1/2 cup sliced oios

1/! cup cashe"uts

2 "hole d#$ %ashmi#i #ed chillies

Others

2 t&sp &utte#

1 tsp 'a#lic (lehsu) paste2* o+ ciamo (dalchii)

2 clo,es (lau' / la,a')

2 ca#damoms

1 &a$lea+ (te-patta)

2 tsp d#ied +eu'#ee% lea,es (%asu#i methi)

1 tsp 'a#am masala

. t&sp tomato pu#ee

salt to taste

2 tbsp whis'ed curds (dahi)1/2 tsp sugar

2 tbsp fresh cream

1 cup paneer (cottage cheese) strips , cut into 1C + 1/C

For the garnish

1 tbsp fresh cream

Method:

"or the red gra#y

1. ombine all the ingredients along with 1 1/2 cups of water in a 'adhai and boil on a high

flame for 1- to 15 minutes or till the tomatoes are soft, while stirring occasionally.

2. ool and blend in a mi+er to a smooth paste. Deep aside.

"or paneer ma'hani

1. &eat the butter in a 'adhai, add the garlic paste and saut on a medium flame for a fewseconds.

http://idiva.com/topic/ingredientshttp://idiva.com/topic/ingredients


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2. *dd the cinnamon, clo#es, cardamom and bayleaf and saut on a medium flame for a few

more seconds.

3. *dd the dried fenugree' lea#es, garam masala, tomato pure and red gra#y and saut on

a medium flame for another 2 to 3 minutes, while stirring continuously.

. *dd the salt, mi+ well and coo' on a medium flame for 1 to 2 minutes, while stirring

continuously.5. *dd the curds, mi+ well and coo' on a medium flame for 1 more minute.

6. *dd the sugar, 1/ cup of water, paneer and cream, mi+ well and coo' on a medium

flame for another 2 minutes.

7. !er#e hot garnished with fresh cream.

Recipe Description for Achari Paneer Pulao

Preparation Time: 15 minsCooking Time: 5 minsMakes 4 servingsSho me for servings

!ngre"ients

#or The Achari Marina"e

1 1$4 cups paneer (cottagte cheese) cubes

1 t%sp oil

1 tsp mustard seeds ( rai / sarson)

1$& tsp fenugreek (methi) seeds1 tsp cumin seeds (jeera)

1 tsp nigella seeds (kalonji)

1 tsp fennel seeds (saunf)

1$4 tsp turmeric powder (haldi)

1 tsp chilli powder

1$& cup hiske" curds (dahi)

1 t%sp rea"'ma"e green chilli pickle

salt to taste

(ther !ngre"ients

) cups cooked rice

1 t%sp oil

1 to & cinnamon (dalchini) sticks

& cloves (laung / lavang)

1$& tsp caraway seeds (shahjeera)

& cardamoms

salt to taste

#or The *arnish

1 t%sp finel' chopped coriander (dhania)

,o

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Metho"

#or the achari paneer

1+ ,eat the oil in a ka"hai- a"" the mustar" see"s- fenugreek see"s- cumin see"s- nigella

see"s an" fennel see"s+

&+ .hen the see"s crackle- a"" the turmeric po"er- chilli po"er an" sitch off the flame+

)+ A"" the cur"s an" mi/ ell+

4+ A"" the green chilli pickle an" salt an" mi/ ell+

5+ A"" the paneer cu%es- mi/ gentl' an" keep asi"e to marinate for )0 minutes+

,o to procee"

1+ ,eat the oil in a nonstick pan- a"" the cinnamon- cloves- caraa' see"s an" car"amom+

&+ .hen the caraa' see"s crackle- a"" the rice an" salt- mi/ ell an" cook on me"ium

flame for 1 minute- hile stirring continuousl'+

)+ A"" the marinate" paneer- mi/ ell an" cook on a me"ium flame for 1 to & minutes- hile

stirring occasionall'+

4+ Serve hot garnishe" ith corian"er+

Aloo Gobhi Pulao Video by arla !alal2iee" 3014 times

Aloo go%hi pulao- e have teake" the common aloo go%hi recipe- to enhance it into

a complete meal+ ite sie" caulifloer florets an" potatoes are com%ine" ith rice

an" cooke" together in the pressure cooker+

Teet

Recipe Description for Aloo *o%hi Pulao 6 Pressure Cooker 7

Preparation Time: 10 mins

Cooking Time: &0 mins

Makes 4 servings

Sho me for servings

,o

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!ngre"ients

)$4 cup peele" potato cu%es

1 cup caulifloer florets

1 1$& cups long graine" rice 6%asmati7 - soake" an" "raine"

& t%sp ghee

&5 mm 6187 cinnamon 6"alchini7

5 to 3 cloves 6laung $ lavang7

& %a'leaves

1$& tsp turmeric po"er 6hal"i7

1 tsp chilli po"er

salt to taste

#or The *arnish

& t%sp coarsel' crushe" papa"

Metho"

1+ ,eat the ghee in a pressure cooker- a"" the cinnamon- cloves an" %a'leaves an" saut9 on

a me"ium flame for a fe secon"s+

&+ A"" the rice an" saut9 on a me"ium flame for 1 to & minutes+

)+ A"" the- caulifloer- potatoes- rice- turmeric po"er- chilli po"er an" salt an" saut9 on a

me"ium flame for 1 minute+

4+ A"" ) cups of hot ater- mi/ ell an" pressure cook for & histles+

5+ Allo the steam to escape %efore opening the li"+

3+ Serve hot garnishe" ith papa"+

Recipe Description for Sprouts Pulao 6 ;o Cal7

Preparation Time: &0 mins

Cooking Time: 15 mins

Makes 4 servings

Sho me for servings

!ngre"ients

1$& cup matki 6moth %eans7 sprouts

1$& cup %oile" moong 6hole green gram7 sprouts

& cups cooke" %ron rice

1 tsp oil

,o

http://www.tarladalal.com/glossary-potato-cubes-725ihttp://www.tarladalal.com/glossary-cauliflower-florets-753ihttp://www.tarladalal.com/glossary-long-grained-rice-(basmati)-535ihttp://www.tarladalal.com/glossary-ghee-245ihttp://www.tarladalal.com/glossary-ghee-245ihttp://www.tarladalal.com/glossary-cinnamon-346ihttp://www.tarladalal.com/glossary-cloves-322ihttp://www.tarladalal.com/glossary-bayleaf-189ihttp://www.tarladalal.com/glossary-turmeric-powder-645ihttp://www.tarladalal.com/glossary-chilli-powder-339ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-papad-562ihttp://www.tarladalal.com/glossary-sprouted-matki-417ihttp://www.tarladalal.com/glossary-boiled-moong-1355ihttp://www.tarladalal.com/glossary-boiled-moong-1355ihttp://www.tarladalal.com/glossary-brown-rice-1618ihttp://www.tarladalal.com/glossary-oil-671ihttp://www.tarladalal.com/glossary-potato-cubes-725ihttp://www.tarladalal.com/glossary-cauliflower-florets-753ihttp://www.tarladalal.com/glossary-long-grained-rice-(basmati)-535ihttp://www.tarladalal.com/glossary-ghee-245ihttp://www.tarladalal.com/glossary-cinnamon-346ihttp://www.tarladalal.com/glossary-cloves-322ihttp://www.tarladalal.com/glossary-bayleaf-189ihttp://www.tarladalal.com/glossary-turmeric-powder-645ihttp://www.tarladalal.com/glossary-chilli-powder-339ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-papad-562ihttp://www.tarladalal.com/glossary-sprouted-matki-417ihttp://www.tarladalal.com/glossary-boiled-moong-1355ihttp://www.tarladalal.com/glossary-brown-rice-1618ihttp://www.tarladalal.com/glossary-oil-671i


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1 tsp cumin see"s 6

Beetroot Cutlet

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