THE TRI-COLOR DISH

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Republic day special

The three colors SAFFRON,WHITE,GREEN have great importance in indian flag.Every color has its own importance and significance. This dish is a Tribute to  65th REPUBLIC DAY of India . It is a fusion of Indian and continental Cuisine. The tri-color Chapati is the main element of this dish along with “Zeera rice”,”Pasta in pesto sauce”,”Paneer Butter Masala.

TYPE: Full Meal
TIME: 45 MIN

FOR TRI-COLOR CHAPATI

Ingridents: For 2 chapatis
– 2 big carrots
– 100 gm Spinach/Basil
– whole wheat flour ( Atta)

PREPRATION:
-Make the thin puree of Carrot and Spinach individually.The texture of puree required is shown below.

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Puree
  • Make 3 Seprate doughs,2 with purie and 1 simple without anything.
  • Roll the threr dough one over each other and cut a round piece of it as shown.

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  • Flat this in round shape and cook it in pan.

FOR ZEERA RICE:

Follow the link : https://fanaticalhands.wordpress.com/2014/12/18/zeera-rice|

FOR PASTA :
Follow : https://fanaticalhands.wordpress.com/2015/04/11/spinach-pesto-pasta/

RECIPIE OF PANEER MAKHANI WILL BE ADDED SOON

INDIAN BHUGGA

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From my Grandmother’s recipie index, I am glad for this amazing recipie of a very unique and Tasty Sweetdish BHUGGA. It is very common sweetdish in north india ,basically enjoyed in season of wimters. It is very simple to make as it requires just 3 ingridents.

TYPE: Sweetdish
Time required: 30 min

INGRIDENTS: 
– 250 gm white sesame seeds
– 250 gm caster sugar
– 250 gm Mawa
– Dry fruits
PREPRATION::

  • Roast the seeds at high heat untill they start poping.

-Add the roasted sesame seeds to the grinder and grind it well 2-3 times till then they relese their oil. The pic below describes the texture required.
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  • Mix the grinded Seeds,Sugar,Mawa all togeather and make a dough out of it.
  • Flatten the dough on a plate and add some dryfruits over it.

flattened dough
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  • Cut it into square pieces and your dish is ready.

DISCLAIMER:: Grinding is the most impprtant step. The texture of the seeds will describe the taste.