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29
Tindli in Curd
A29
15 min
Ingredients
Method
350 gm - Tindli/ Ivy Gourd
Wash and cut tindli into thin circles, place in a
bowl, Add oil, green chillies, mustard, ginger
powder, mint leaves, salt-n-Pepper, curry leaves
& curd, mix well, select 29, press start. Sprinkle
asafoetida and serve hot.
2green - Chilies
1/4 tsp - Ginger powder
500 gms - Curd
A few-Mint leaves
salt-n-Pepper to taste.
For Tempering:
1tbsp - Cooking oil
A pinch - Asafoetida (Heeng)
1/2 tsp - Mustard seeds
1sprig-Curry leaves
Cabbage-Beans Phoogat
A30
6 min
Ingredients
Method
1 small - Cabbage head
Separate cabbage leaves. Remove the spine of
leaves from the centre; roll 2 to 3 leaves together
and cut very fine. Soak them in water. Grate
coconut. String beans; cut them into halves and
slice them lengthwise. Peel carrot and cut in match
stick fashion. Drain cabbage nicely and place in a
steaming basket; place beans and carrots on top.
Cover with lid and select 30, press start.
Remove steamed vegetables; transfer to serving
bowl; sprinkle grated coconut, green chili,
coriander and salt to taste. (To make tempering
select 113, press start.)Make Temper using of oil,
mustard, red chilies and curry leaves; add
asafetida and pour over vegetables. Serve hot.
100 gm - Beans
1 large - Carrot
1/4 - grated coconut
1 sprig - Curry leaves
1 - Green chili chopped (opt)
2 - Red chilies whole
1 tsp - Mustard seeds
1 tbsp - oil
1/4 tsp - Asafetida (Heeng)
Salt to taste
2 tbsp - Coriander chopped (opt).
Содержание GMX 20CA7 PLM
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