tag:blogger.com,1999:blog-43003849857331910832024-03-12T19:02:05.868-07:00JK's KitchenJK's Kitchen - Indian Cuisine Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4300384985733191083.post-25990744879981904812016-02-23T05:23:00.000-08:002016-02-23T05:26:53.873-08:00Dal Pakwan | Popular Traditional Sindhi Breakfast Recipe | JK's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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Dal pakwan - the most famous sindhi breakfast. it is basically chana dal (bengal gram) served with pakwan (crisp fried indian bread) and Tamarind chatni.</div>
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INGREDIENTS for Dal</div>
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for making dal:</div>
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1½ cup chana dal or bengal gram<br />
2 to 2.5 cups water<br />
1 Onion<br />
2 green chilies,<br />
8-10 curry leaves / Karivepallai<br />
1 tsp cumin<br />
½ tsp turmeric powder / Haldi<br />
½ tsp red chili powder<br />
1 tsp mango powder / amchur<br />
¼ tsp coriander powder / dhania powder<br />
salt to taste<br />
4 tsp oil or ghee<br />
<br />
INSTRUCTIONS :<br />
Rinse and soak the chana dal in water for almost 1 hours.<br />
drain and keep aside.<br />
in a pressure cooker, take the dal and 2 to 2.5 cups water, add salt and termaric powder.<br />
pressure cook for 2-3 whistles.<br />
In another pan, heat oil or ghee.<br />
crackle the cumin first and then add the green chilies and Onion, Curry patta saute for a minute.<br />
add red chilli powder, coriander powder and mango powder.<br />
pour this sauteed mixture in the dal.<br />
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INGREDIENTS FOR PAKWAN:<br />
1.5 cups all purpose flour/maida<br />
1 Caraway Seeds / Shah Jeera<br />
1 tsp salt<br />
¾ cup water or as required<br />
4 tsp oil or ghee<br />
<br />
INSTRUCTIONS<br />
mix all the ingredients in a mixing bowl.<br />
knead to a semi soft dough.<br />
Keep a side for 20 minutes<br />
make small balls of the dough.<br />
roll them into 7-8 cms discs or circles.<br />
prick with a fork.<br />
fry in hot oil till the pakwans are crisp and golden.<br />
drain the pakwans to remove excess oil.<br />
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INGREDIENTS for tamarind chatni<br />
½ cup tamarind<br />
1 tsp powdered or grated jaggery or as required - adjust as per your taste<br />
2 cups water<br />
2 tsp Onion<br />
½ tsp coriander leaves<br />
½ tsp red chili powder<br />
salt to taste.<br />
<br />
INSTRUCTIONS<br />
In a bowl, take the tamarind paste.<br />
Add the powdered jaggery, onion, salt, red chilli powder, coriander leaves.<br />
Mix it well.</div>
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Sindhi Food Recipes by JK's Kitchen<br />
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Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0tag:blogger.com,1999:blog-4300384985733191083.post-16762627133233508372016-02-22T04:12:00.000-08:002016-02-22T04:14:42.134-08:00Egg Rolls Recipe by JK's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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Egg Rolls Recipe by JK's Kitchen<br />
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<br />
Fry Snacks by JK's Kitchen<br />
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<br />
<br />
Egg Roll Recipe by JK's Kitchen<br />
<br />
INGREDIENTS ( 2 Rolls)<br />
3 Boiled Potato for 2 Rolls<br />
2 Boil Eggs<br />
2 – 3 Bread Slice Crumps<br />
½ Tsp. Red Chili Powder<br />
2 Green Chilli<br />
½ Tsp. Dhania Powder<br />
½ Tsp. Dry Mango Powder (Amchoor)<br />
Semolina / Suji<br />
Salt to Taste<br />
Oil for Deep Fry<br />
<br />
INSTRUCTIONS :<br />
Add boil potato and Red Chili Powder, Dhania Powder,<br />
Salt, Chili, Dry mango powder,<br />
Bread Crumps And Mix Everything Well.<br />
Take Ball size Mixture, Spread it and add Boil Egg, Cover it.<br />
Roll Them In Semolina/Suji (This Will Make Roll Crispy And Crunchy).<br />
Heat the Oil and Deep Fry till It Become Golden Brown And Crispy<br />
On Both The Sides.<br />
Serve It With Ketchup Or Mint Coriander Chutney.<br />
<br />
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Sindhi Festival Thadri Special Recipes - JK's Kitchen<br />
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Sindhi Food Recipes by JK's Kitchen<br />
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Music : MusiTronics, Raj Juriani<br />
JK's Kitchen, Ulhasnagar, Mumbai, India</div>
Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0Ulhasnagar, Maharashtra, India19.2215115 73.16446280000002419.1015655 73.003101300000026 19.341457499999997 73.325824300000022tag:blogger.com,1999:blog-4300384985733191083.post-4526235217379342712016-02-22T03:58:00.001-08:002016-02-22T03:58:31.160-08:00Kachalu / Arbi Double Fried Took | sindhi cuisine recipe by JK's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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Kachalu / Arbi Double Fried Took | sindhi cuisine recipe by JK's Kitchen<br />
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Sindhi Festival Thadri Special Recipes - JK's Kitchen<br />
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Sindhi Food Recipes by JK's Kitchen<br />
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<br />
Arbi is also known as arvi, kachhu or kachalu in hindi and Colocasia or Taro root in English. There are various methods of making Kachalo/arbi at home. Today I’m going to tell you that how to make Sindhi Style Arbi / Kachalo Fry with spices .<br />
<br />
INGREDIENTS<br />
Kachalo / Arbi – 250 gms<br />
Chilli powder – 1 tsp<br />
Turmeric – 1/2 tsp<br />
Mango powder – 1 tsp<br />
Coriander Powder – 2 tsp<br />
Salt to taste<br />
Oil for deep fry<br />
<br />
PROCEDURE:<br />
<br />
Wash and pressure cook Arbi / Kachalo for 2 whistles and Peel it.<br />
Heat oil in a pan and Deep fry Arbi / Kachalo on high flame.<br />
Drain and keep aside.<br />
Mix all Masala.<br />
Divide each Arbi / Kachalo in two pieces, fill masala in it and flatten it.<br />
Deep fry again till golden brown.<br />
Drain it and Stir to mix Remaining masala with the Kachalo / Arvi.<br />
Serve as a side dish with Dal roti or Dal Rice.<br />
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By Jharna Juriani, Khushboo Juriani, Pooja Juriani, Raj Juriani<br />
Music : MusiTronics, Raj Juriani<br />
JK's Kitchen, Ulhasnagar, Mumbai, India</div>
Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0tag:blogger.com,1999:blog-4300384985733191083.post-1239373248665293762014-02-01T02:31:00.001-08:002014-02-01T02:33:27.104-08:00Sabudana Vada Recipe by JK's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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12 Sabudana Vada (sago vada) Recipe by JK's Kitchen<br />
<br />
Sabudana Vada also called 'sago vada', from Maharashtra is a great snack.<br />
<br />
You can have this on vrat or fasting days or on Navratri.<br />
<br />
Ingredients (20 to 22 Vada)<br />
<br />
2 cup sago (sabudana)<br />
<br />
2 cup boiled and mashed potatoes<br />
<br />
1 to 2 green chillies, chopped<br />
<br />
1/2 cup roasted and crushed peanut<br />
<br />
1 tbs Sugar<br />
<br />
1tbs Cumin Seed (Jeera)<br />
<br />
salt to taste<br />
<br />
oil for deep-frying<br />
<br />
<br />
<br />
Method<br />
<br />
Wash the sabudana.<br />
<br />
Drain and keep aside for about 2 to 4 hours.<br />
<br />
Mix the Sabudana along with all the other ingredients and knead to form soft dough.<br />
<br />
Divide the mixture into 20 to 22 equal portions.<br />
<br />
Shape each portion into a round and flatten slightly.<br />
<br />
Deep-fry the vadas in hot oil until they are golden brown in color<br />
<br />
Drain on absorbent paper.<br />
<br />
serve as breakfast or snack with curd.<br />
<br />
<br />
<br />
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Your likes, comments and Share makes us HAPPY :)<br />
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Facebook Page : https://www.facebook.com/jk.kitchen.ulhasnagar<br />
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Youtube Channel : http://www.youtube.com/user/JKJURIANI<br />
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Blog : http://jkkitchenrecipe.blogspot.in/<br />
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By Jharna Juriani, Khushboo Juriani, Pooja Juriani<br />
<br />
Music : Raj Juriani<br />
<br />
JK's Kitchen, Ulhasnagar, Mumbai, India - +91 9822260222<br />
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#Recipe #SabudanaVada #FastingRecipe<br />
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Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com1tag:blogger.com,1999:blog-4300384985733191083.post-58656562299786215002014-01-26T00:58:00.001-08:002014-01-26T00:59:24.633-08:00Sindhi Papad Recipe by JK's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
Sindhi Papad Recipe by JK's Kitchen</h2>
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Sindhi Papad Recipe by JK's Kitchen </div>
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Ingredient for 12 to 15 Papad</div>
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1 cup Black Gram Flour (Urad Dal) </div>
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1tb sp- Crushed Black Pepper</div>
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1/2 tsp - Papad Khar</div>
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Salt to taste or 1/2 tb sp</div>
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1/4 tsp Asafotida (Hing)</div>
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1/2 tsp Soda Bicarbs</div>
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1/2 tb sp Cumin Seed (Jeera)</div>
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1/3 Cup water</div>
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Muster oil or Edible oil</div>
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Recipe :</div>
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Take 1/3 cup of Water, Add Papad Khar, Soda, Salt and Asafoetida (Hing) in it.</div>
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Boil it and cool it down</div>
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Take 100 gms or 1 Cup Urad Dal Flour. Add crushed Black Pepper and Cumin seed in it.</div>
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Add mixture to make hard dough.</div>
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Knead it with mustard oil.</div>
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Cover and keep aside for 2 to 3 hours</div>
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Make equal number of balls. (12 to 15 Papad)</div>
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Roll out each ball on rolling board, repeat with the remaining balls.</div>
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Dry the Papad in direct sunlight.</div>
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Once dried, papad can be stored for later consumption.</div>
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Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0tag:blogger.com,1999:blog-4300384985733191083.post-59121283602123067542014-01-16T03:26:00.001-08:002014-01-16T03:27:41.215-08:00Sukha masala Puri (Without Chutney) Recipe by JK's Kitchen - Indian Chat<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
Sukha masala Puri (Without Chutney) Recipe by JK's Kitchen -Indian Chat</h2>
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MASALA PURI (SUKHI PURI)</div>
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INGREDIENTS </div>
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1 Medium Size Boiled And Peeled Potato Chopped</div>
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1 Medium Size Onion Chopped</div>
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1 Green Chilly </div>
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8-10 Puris / Golgappas</div>
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1 Cup Soak Boondi </div>
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1 Cup Mix Bhel</div>
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1 Cup Sev</div>
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Chat Masala</div>
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Salt to Taste</div>
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Few Sprigs of Coriander Leaves</div>
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INSTRUCTIONS</div>
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In Bowl, Add Onion, Potato, Tomato, Soak Boondi, Salt, Chat Masala, Mix Bhel and Mix Everything Properly.</div>
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In Plate, Arrange the Number Of Puris (8-10) As Per Your Requirement. Break the Puris From The Center to Create Space For Stuffing.</div>
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Stuff Mixture in the Puri and Sprinkle Chat Masala.</div>
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Add the Sev On Top In A Way That Each Puri Gets Covered With Sev.</div>
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Finally Garnish With Coriander Leaves.</div>
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Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0tag:blogger.com,1999:blog-4300384985733191083.post-56355516741517904212014-01-16T03:21:00.001-08:002014-01-16T03:27:31.562-08:00Sev Puri Recipe by JK's Kitchen - Indian Chat<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
Sev Puri Recipe by JK's Kitchen - Indian Chat</h2>
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Sev Puri is an Indian snack which is especially popular in the state of Maharashtra.</div>
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Sev Puri Recipe by JK's Kitchen</div>
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INGREDIENTS </div>
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1 Medium Size Boiled And Peeled Potato Chopped</div>
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1 Medium Size Onion Chopped</div>
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1 Medium Size Tomato Chopped</div>
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1 Green Chilly</div>
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1 Cup Tamarind Chutney ( Imli Chutney) Recipe at : https://www.youtube.com/watch?v=TBb9V_5Bwd8</div>
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8 -- 10 Puris / Golgappas</div>
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1 Cup Sev</div>
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Chat Masala</div>
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Salt to Taste</div>
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Coriander Leaves For Garnish</div>
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Instructions</div>
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In Bowl, Add Onion, Potato, Tomato, Soak Boondi, Salt, Chat Masala, Mix Bhel and Mix Everything Properly</div>
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Sprinkle Salt and Chat Masala In Onion, Potato And Tomato</div>
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Break The Puris From The Center </div>
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Stuff mixture In The Puris.</div>
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Top The Stuffed Puris Up With Tamarind Chutney </div>
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Sprinkle Chat Masala.</div>
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Add The Sev On Top </div>
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Finally Garnish With Coriander Leaves.</div>
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Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0tag:blogger.com,1999:blog-4300384985733191083.post-12762579079268939942014-01-15T03:51:00.001-08:002014-01-16T03:27:08.157-08:00Dahi Sev Puri Recipe by JK's Kitchen - Indian Chat<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px;">Dahi Sev Puri </span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.984375px;">Recipe </span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px;">by JK's Kitchen - Indian Chat</span><br />
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<a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/recipe" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px; text-decoration: none;">#Recipe</a><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px;"> </span><a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/chat" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px; text-decoration: none;">#Chat</a><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px;"> </span><a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/dahisevpuri" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px; text-decoration: none;">#DahiSevPuri</a><br />
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Dahi Sev Puri is an Indian snack which is especially popular in the state of Maharashtra.</div>
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Dahi Sev Puri Recipe by JK's Kitchen</div>
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INGREDIENTS </div>
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1 Medium Size Boiled And Peeled Potato Chopped</div>
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1 Medium Size Onion Chopped</div>
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1 Medium Size Tomato Chopped</div>
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1 Cup Curd</div>
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1 Cup Tamarind Chutney ( Imli Chutney) - recipe at : https://www.youtube.com/watch?v=TBb9V_5Bwd8</div>
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8 -- 10 Puris / Golgappas</div>
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1 Cup Sev</div>
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Chat Masala</div>
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Salt to Taste</div>
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Coriander Leaves For Garnish</div>
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Instructions</div>
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In Plate, Arrange The Puris (8 - 10) </div>
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Break The Puris From The Center To Create Space For Potato And Chutneys</div>
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Sprinkle Salt and Char Masala In Onion, Potato And Tomato.</div>
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Stuff Chopped Potato, Onion And Tomato In The Puris.</div>
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Top The Stuffed Puris Up With Tamarind Chutney And Curd.</div>
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Sprinkle Chat Masala.</div>
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Add The Sev On Top In A Way That Each Puri Gets Covered With Sev.</div>
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Finally Garnish With Coriander Leaves.</div>
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Your likes, comments and Share makes us HAPPY :)</div>
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Facebook Page : https://www.facebook.com/jk.kitchen.ulhasnagar</div>
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Youtube Channel : http://www.youtube.com/user/JKJURIANI</div>
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Blog : http://jkkitchenrecipe.blogspot.in/</div>
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By Jharna Juriani, Khushboo Juriani, Pooja Juriani</div>
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Music : Raj Juriani</div>
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JK's Kitchen, Ulhasnagar, Mumbai, India - +91 9822260222</div>
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Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0tag:blogger.com,1999:blog-4300384985733191083.post-52008981516646259772014-01-12T02:49:00.001-08:002014-01-12T04:01:13.520-08:00Green Coriander chatney Recipe by JK's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
Green Coriander chutney Recipe by JK's Kitchen</h2>
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">Green Coriander Chutney Recipe by JK's Kitchen</span><br />
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">INGREDIENTS</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">4 Cup Fresh Coriander Leaves</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">2 Green Chilies chopped</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">1 inch Ginger</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">8 - 10 Cloves Garlic</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">1 Medium Size Onion </span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">1/2 Cup Tamarind paste (Imli)</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">1/2 Tsp Red Chili Powder</span><br />
<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">Salt To Taste</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">1 Cup Water (If Required)</span><br />
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">INSTRUCTIONS</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-tab-span" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; white-space: pre;"> </span><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">Combine All The Ingredients Except Coriander Leaves , Red Chili Powder and Salt In a Grinder And Blend It Into a Smooth Paste.</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-tab-span" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; white-space: pre;"> </span><span style="background-color: white;"><span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Add Coriander Leaves , Red Chili Powder and salt and Blend it. (Add Very Little Water If Required)</span></span></span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-tab-span" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; white-space: pre;"> </span><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">Store It In Air Tight Container.</span><br />
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">SERVING IDEA</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">Serve With Pakora, Dhokla, Batata Vada, Aloo Bonda , Samosa And Kachories And Also add in Pani Puri , Sev Puri, Baton Papdi and Bhel Puri.</span><br />
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Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0tag:blogger.com,1999:blog-4300384985733191083.post-14076843068445310052014-01-11T18:59:00.001-08:002014-01-12T04:01:03.797-08:00sweet and sour Tamarind chutney (Imli ki Chutney) Recipe by JK's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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Sweet and Sour Tamarind chutney (Imli ki Chutney) Recipe by JK's Kitchen</h2>
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Sweet and sour Tamarind chutney (Imli ki Chutney) Recipe by JK's Kitchen<br />
INGREDIENTS<br />
1 Cup Tamarind (Imli)<br />
1 Cup Water<br />
1 cup Sugar or Chopped Jiggery (Gur / Gud)<br />
1 Tsp. Gharam Masala<br />
2 Tsp. Roasted Cumin Powder ( Bhuna Jeera Powder)<br />
1 Tsp. Red Chili Powder<br />
Salt to Taste<br />
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<br />
INSTRUCTIONS<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>Soak Tamarind In Water For 1 – 2 Hours And Squeeze Out The Pulp.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>In The Saucepan Combine Tamarind Paste And Sugar And Bring To Boil Over Moderate Heat.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>Then Add Gharam Masala, Roasted Cumin Powder (Bhuna Jeera Powder), Red Chili Powder And Salt.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>Turn off the Flame and Allow It to Cool at Room Temperature (Chutney Will Get Thicken to Ketchup like Consistency When It’s Cooled).<br />
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SERVING IDEA<br />
Indian Snacks Like Rava Dhokla, Aloo Bonda , Samosa And Kachories And For Making Delicious Pani Puri , Sev Puri, Bhel Puri and Dahi Wada.<br />
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Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0tag:blogger.com,1999:blog-4300384985733191083.post-53788260924031291822014-01-06T20:25:00.001-08:002014-01-12T04:00:50.721-08:00Potato Peas Toast Fry (Aloo Matar Toast ) - JK's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: 14.0pt; line-height: 115%;">POTATO PEAS TOAST/FRY <o:p></o:p></span></b><span style="font-size: 19px; line-height: 21px; text-align: left;"><b> (Aloo Matar Toast )</b></span></div>
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<b><span style="font-size: 12.0pt; line-height: 115%;">INGREDIENTS
(1 – 2 TOAST)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Boiled
Potato for 2 Toasts<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/2 Cup Boil
Vegetables (Carrot, Cabbage, Cauliflower)<o:p></o:p></div>
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1 Cup Boil
Peas<o:p></o:p></div>
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2 – 4 Bread
Slice<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Tsp. Corn
Flour <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 Tsp.
Ginger Garlic And Chili Chopped<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ Tsp. Red
Chili Powder<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ Tsp.
Dhania Powder<o:p></o:p></div>
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½ Tsp.
Gharam Masala Powder<o:p></o:p></div>
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½ Tsp. Cumin
Powder (Jeera Powder)<o:p></o:p></div>
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½ Tsp. Chat
Masala<o:p></o:p></div>
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2 Tsp.
Tomato Ketchup<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Semolina /
Suji<o:p></o:p></div>
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Salt to
Taste<o:p></o:p></div>
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Oil for Deep
Fry / Toast<o:p></o:p></div>
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<b><span style="font-size: 12.0pt; line-height: 115%;">INSTRUCTIONS<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Add boil vegetables in potato
and mash it properly with A Spoon or Spatula.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Add Red Chili Powder,
Dhania Powder, Gharam Masala Powder, Jeera Powder, Salt, Ginger, Garlic, Chili
and Corn Flour And Mix Everything Well.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Add half boil peas in it
and roughly mash it.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Add tomato ketchup and chat
masala and mix it properly<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Take one bread slice spread
the filling evenly on bread press it lightly so that filling stick to bread<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Add some boil peas on its
top and cover it with second bread and cut the sides of bread.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Heat the oil for toast or
deep fry. slide the bread slice in medium hot oil and fry / toast it till it
become golden brown and crispy on both
the sides.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Drain the fried bread slice
on the tissue paper / paper towel to soak out excess oil <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Serve it with ketchup or
chili sauce.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/07490130259443383214noreply@blogger.com0tag:blogger.com,1999:blog-4300384985733191083.post-32680226219631321692014-01-06T19:40:00.001-08:002014-01-12T03:59:59.410-08:00Vegetable Cutlet by JK's Kitchen - Indian Vegetarian Cuisine<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
Vegetable Cutlet by JK's Kitchen - Indian Vegetarian Cuisine</h2>
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<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 115%;">INGREDIENTS
(13 – 14 CUTLETS)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4 – 5 Boiled Potato<o:p></o:p></div>
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1 Cup Boil Vegetables (Carrot, Cabbage, Cauliflower)<o:p></o:p></div>
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1 Cup Bread Crumbs<o:p></o:p></div>
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6 – 8 Tsp. Corn Flour <o:p></o:p></div>
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2 Tsp. Ginger Garlic and Chili Chopped<o:p></o:p></div>
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1 Tsp. Red Chili Powder<o:p></o:p></div>
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1 Tsp. Dhania Powder<o:p></o:p></div>
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1 Tsp. Gharam Masala Powder<o:p></o:p></div>
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1 Tsp. Cumin Powder (Jeera Powder)<o:p></o:p></div>
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Semolina / Suji<o:p></o:p></div>
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Salt to Taste<o:p></o:p></div>
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Oil for Deep Fry / Shallow Fry<o:p></o:p></div>
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<b><span style="font-size: 12.0pt; line-height: 115%;">INSTRUCTIONS<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Drain and Mash Boil Potato and
Vegetables with A Spoon Or Spatula And Mix It Properly.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Add Red Chili Powder,
Dhania Powder, Gharam Masala Powder, Jeera Powder, Salt, Ginger, Garlic, Chili
Corn Flour And Bread Crumbs. Mix Everything Well.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Shape The Veg Cutlet And
Roll Them In Semolina/Suji (This Will Make Cutlet Crispy And Crunchy).<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Heat the Oil and Deep Fry
or Shallow Fry Cutlet In Oil Till It Become Golden Brown And Crispy On Both The
Sides.<o:p></o:p></div>
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<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span dir="LTR"></span>Serve It With Ketchup Or
Mint Coriander Chutney Or You Can Also Serve Veg Cutlet With Warm Bread.<o:p></o:p></div>
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