PREPARATION

 

1. In a pan, add 1 tablespoon desi ghee and 40 grams lotus seeds.

2. Roast for 3-5 minutes.

3. Remove the pan from heat and keep aside.

4. In a heated pan, add 1 1/2 tablespoons desi ghee, 2 pods cardamom, 1 teaspoon cumin and stir well.

5. Add 1/2 teaspoon ginger and 1 teaspoon green chili and stir well.

6. Now, add 200 grams tomatoes and cook for 5-7 minutes.

7. Add 1 teaspoon rock salt, 1/4 teaspoon black pepper and mix well.

8. Add 260 grams boiled potatoes and mix well.

9. Add 200 milliliters water and stir well.

10. Cover with lid and cook for 7-8 minutes.

11. Remove the lid and give it a nice stir.

12. Add roasted lotus seeds and stir well.

13. Again cover the lid and cook for 3-5 minutes.

14. Remove the lid and stir well.

15. Add 1 tablespoon coriander and mix.

16. Remove the pan for heat.

17. Serve hot.

 

 

Dahi Wala Kaddu

 

Serving - 4

 

Curd - 300 grams

Rock salt - 1 teaspoon

Black pepper - 1/4 teaspoon

Cashew paste - 2 tablespoons

Ghee - 1 tablespoon

Cumin - 1/2 teaspoon

Green chili - 2 teaspoons

Tomato puree - 300 grams

Pumpkin - 350 grams

Water - 200 milliliters