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My Thali... Cauliflower Ambat , French Beans Talasani ..Parasbi Talasani ( French Beans Sabji )., Batata Bajji (Raita) , Cauliflower Bhajiya...n...Rice


 Cauliflower Ambat..

Recipe..

Boil big10 to 15 pieces of cauliflower pieces with some salt and water. 

Cook1cup Toor Dal in pressure cooker till very soft. then mash it.

add cauliflower pieces in it.

fry 10-12 methi seeds in few drops of oil add 3-4 whole red bedgi chillies in it.

grind together fresh 1 cup grated coconut,small piece of Imli , 1/4 tsp haldi,and fried methi & red chillies in to a fine paste.

 add this ground masala in dal and cauliflower pieces mixture.add salt as per taste..boil it.

then make tadka of oil and add 1finely chopped onion.fry till brown and 

add in curry.Ambat is ready to serve




French Beans Talasani ..Parasbi Talasani ( French Beans Sabji )...


Make 1 inch French beans pieces.. 

Make Tadka with Oil , add lots of Crushed Garlic, whole red cilli, fry it till brown 

Add French Beans pieces..add haldi, red chilli powder, salt ,little of gud or sugar to taste 

(optional)..mix it nicely...add some water .keep the lid.. cook it till it becomes soft .or 

French Beans cook nicely. 

Keep it till alll water gets dry.. when it becomes completely dry.. Talasani is ready to 

serve. .




Batata Bajji (Raita) .....

Recipe..

Mash 2boiled potatoes,add 1 finely chopped onion,2 finely chopped geen chillies,1tabsp. 

chopped dhania leaves,salt,pinch of sugar,mix well then add 1/2 to 1cup dahi in it. mix 

again..make tadka with 1tsp ghee ,1/4 tsp mustard seeds, 4-5 currypatta, 1 whole red 

chilli, pinch of Haldi.n pinch of  hing..add it in raita.. Batata Bajji (raita) is ready to serve




Cauliflower  Bhajiya.....

Recipe..

Make cauliflower pieces apply salt, hing n red chilli powder to it.n keep aside.

Make batter of besan with 2 tabsps of Rice powder,hing,salt,chilli powder,dhania leaves,water.. 

Dip each cauliflower piece  in the batter properly..  they shoud be coated properly with the batter..

Then Deep fry Bhajiyas till crispy.


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