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My Thali...Palak Mutton... Mutton Saagwala , Palak Patal Bhaji... Or Palak with Chana dal, Ground nuts Curry , Onion Salad, Light n Healthy Rice Flour Bhakris or Rotis.....we call it Alaan Roti.. n...Rice.


 
Palak Mutton... Mutton Saagwala


Recipe...

Marinate Mutton pieces about 750gms..with haldi,salt ,dahi 2tabsps...n with Green masala with Dhania leaves 

n Ginger Garlic.keep it aside for 15 to 20 minutes.

Blanch Palak leaves..n remove from water.n just grind it ones..you can pulse it or mash it with 

hand mixer.

Make thin long pieces of onions 3 ...

Chop Tomato 1 or 2.

In pressure cooker take 2to 3 tabsps of oil..

When heated add 2 lavang, 2 elaichi, 5to 6 black pepper.

After frying add 1 tabsp of garlic paste, n 1tabsp.of Ginger paste ...you can use grated 

garlic n ginger.

Then add chopped onions ..fry for few minutes till it gets soft n slight brown in colour.

Add chopped tomato fry it.. 

Then after frying for few minutes add malvani ,or garam masala or any home made red 

masala you have.. add dhania powder 1 tabsp n jeera powder 1/2 tsp... saute every thing 

together nicely... 

Add 2 Green chillies, ..then add marinated mutton pieces in it. Fry nicely till oil 

separates from masala.. add salt as per taste.. add some water n cook it for 2 to 3 

whistles.. 

Then keep that mutton on a flame..n add ground palak in it..give a nice boil.

Garnish with Dhania leaves..

Palak Mutton is ready to serve.





 Light n Healthy  Rice Flour  Bhakris or Rotis.....we call it Alaan Roti.. 

very Easy ..quick n tasty Rotis..

Recipe..

 Boil 2 cup of water adding pinch of salt..  

 once it gets boil add Rice Flour 2 cups ..mix it nicely.. then cover it.. n switch off the 

flame.. keep for 5 minutes covered.. 

then knead it nicely when it is hot.. you can use little more water of you need as water 

quantity depends on quality of flour. The dough shud be just like chapati soft atta..

Then keep it covered.. then take one by one round ball n again knead nicely n roll it 

round as big you like..

 then roast it on tawa by both sides.. just twice you have to change up n down without 

any oil... it puffs up nicely.. only good kneading is needed..you can roast it just like Bhakri on flame..

then take it down apply ghee on it.. it remains soft for long time ..even till next day..

 we can eat it with any powder chutney..or wet chutneys or with any curries...


For variation we can use rice flour or jowar  or Bajra or Ragi Flour.. we can mix flours n 

make it as well... try it .. I make it  regularly..




Palak Patal Bhaji... Or Palak with Chana dal, Ground nuts Curry

Plz Watch this recipe on my You Tube Channel...link..

Vidya Baindur's Food World

https://youtu.be/cgsJDHnyCSk






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