पत्रावली

Custard apples, also known as S itaphal  in Hindi, Seetha Palam  in Telugu,  Seetha Pazham  i n Tamil, Sita Pazham  in Malayalam  and Sharifa  in Punjabi. Custard apples are rich in anti-oxidants like vitamin C and vitamin B6. It is also rich in calcium, copper, magnesium, iron, niacin, potassium and dietary fibre, which helps assist digestion. Ingredients  Milk -----------------------  1 liter Custard Apple ------------  2 large Sugar --------------------- 1/2  cup Cardamom ---------------- 2 to 3 Pistachio ------------------ 10 to 15 Almond ------------------- 5 to 6 Saffron ------------------- 4 to 5 thread (optional)  Let's start  Step 1.  Heat the milk in a heavy bottom pan. once it comes to a boils, add saffron. Reduce heat.  Step 2.   Keep stirring continuously, till it reduces to half.  Step 3.  Meanwhile deseed the  sitaphal and keep the pulp aside, till needed.  Step 4. Add sugar and stir till it dissolves. Add cardamom powder, m

Aaloo Paratha is the most popular breakfast dish of western, central and northern regions of India. It is hard to find a person, from these regions, who doesn't love Aaloo Paratha.  I ngredients  For stuffing Boiled potatoes --------- 6 to 7 medium sized  Green chilies ------------ 4 to 5 Cumin seeds ------------ 1 tsp Red chili powder -------- 1/2 tsp Garam masala ---------- 1/2 tsp Amchur ----------------- 1 tsp Onions ------------------ 1 to 2 Dry roasted Peanuts ---- 1/2 cup Salt to taste ----------- :)  Hand full fresh cilantro   For dough  Aata -------------- 3 cups Besan------------- 1/2 cup Oil ---------------- 3 to 4 tbsp Carom seeds ----- 1 tsp Salt --------------- 1 tsp Panner water/water as required  Oil/ghee for shallow frying  Let's start   Step 1. Dry roast the peanuts. Coarsely grind the roasted Penuts in mixer grinder.  S tep 2. In a big bowl mash the potatoes, add chopped green chilli, cumin seeds

Ghugni is very popular in Eastern India. Black gram (kala chana), are cooked with gravy. It is served with puffed rice (kurmura), onion pakora or bhajiya. It is also served with poori. It is a common and affordable food in Bihar and Kolkata.  Ingredients  Kala chana -------------- 1 cup Cumin ------------------- 1/2 tsp Washed urad daal ------ 1/3 cup (optional)  Bay leaf ----------------- 1 Cinnamon---------------- 1 inch Clove -------------------- 2 to 3 Onion -------------------- 2 large Tomatoes ---------------- 2 large Potato ------------------- 2 (optional) Ginger garlic paste ------1/2 tsp Turmeric ---------------- 1/2 tsp Red chilli powder ------- 1/2 tsp  Cumin powder ---------- 1 tsp Coriander powder ------ 1 tbsp Garam masala ---------- 1 tsp Mustard oil -------------- 4 - 5 tbsp Salt to taste ------------- :) Let's Start Step1. Rinse the black chickpeas with water. then soak it for overnight or 5 to 6 hour drain the water and keep it as