Tricolor lunch

Name: Tricolor lunch
Cuisine: Indian
Ingredients: For Aloo mangori; 2 patotes peeled; 1/2 cup mangoi; 2 tomatoes pureed; 2 tbsp ghee; Pinch hing; 1 tsp cumin seeds; to taste Salt; 1.5 tbsp coriander powder; 1/2 tsp red chilli; 1/4 tsp garam masala; Kasuri methi for garnish; For Raita; 1 bowl curd; 2 tbsp boondi; to taste Salt; Red chilli for ganish; Kasuri methi for garnish; For masala bhindi; 1/2 Kg Bhindi; 2 tbsp oil; 1/2 tsp hing; 1 tsp cumin seeds; 2 tsp coriander powder; 1 tsp red chilli; 1/2 tsp gram masala; 1/4 tsp amchur powder; 1/2 lemon juice; to taste Salt; For laccha paratha

Shivangi Jain @cook_12360575

Meerut.

#tricolorpost2

Shivangi Jain @cook_12360575

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Ingredients

For Aloo mangori
2patotes peeled
1/2 cupmangoi
2tomatoes pureed
2 tbspghee
Pinchhing
1 tsp cumin seeds
to tasteSalt
1.5 tbsp coriander powder
1/2 tspred chilli
1/4 tsp garam masala
Kasuri methi for garnish
For Raita
1 bowlcurd
2 tbspboondi
to tasteSalt
Red chilli for ganish
Kasuri methi for garnish
For masala bhindi
1/2 KgBhindi
2 tbspoil
1/2 tsp hing
1 tspcumin seeds
2 tspcoriander powder
1 tspred chilli
1/2 tsp gram masala
1/4 tspamchur powder
1/2lemon juice
to tasteSalt
For laccha paratha
2 bowlwheat flour
2 tbspghee
Water for dough
And some kasturi meethi

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Steps

1

First take cooker add heat it
2

Add ghee then add mangori and roasted it.. hing,jeera, tomato pure...and saute it
3

Mix all spices..add some water around 1 glass..
4

Add salt and patotes and take 3 whistle.
5

For raiyta
6

Take a bowl add curd and salt and boondi mix well.
7

Then sprinkle red mirch or kasturi meethi tiranga shape.
8

For masala bhindi
9

Take a wok..add oil, hing, jeera, add chopped bhindi
10

Mix all spices..saute well.
11

Cook 7 min in low flame.
12

For laccha paratha
13

Take a bowl add wheat flour add ghee, salt and make a dough with water...and roll it.
14

Cut strips...and round it and roll it...
15

And put on tava...and shallow fry it...
16

Serve with salad and water.
17

Enjoy lunch.