¾$ud Ap¡a rQL$_ diêçk
: kpdN°u :
1/3 L$` gp¡-a¡V$ dpMZ
115 N°pd diê$d, õgpBk L$f¡gp
1/3 L$` ApV$p¡
11/2 L$` rQL$_, `L$phu_¡ Ry>V$u `pX¡$gu
3 L$` rQL$__p¡ ky`
2 L$` V$p¡ÞX$ ¾$ud
1/4 V$u õ`y_ dfu
2 V¡$bg õ`y_ kdpf¡gu `pk®rg (S>ê$fueps dyS>b)
_dL$ õhpv$p_ykpf
: fus :
= A¡L$ hpkZdp dpMZ Nfd L$fu s¡dp diê$d Dd¡fu_¡ kp„smp¡.
= `R>u OJ_p¡ gp¡V$ Dd¡fu b¡ rd_uV$ `L$php¡.
= `R>u s¡dp rQL$_, ky`, ¾$ud, _dL$, dfu A_¡ `pk®rg Dd¡fp¡.
= 15-20 du_uV$ DL$pmp¡. Dspfu_¡ NfdpNfd `ufkp¡.
L¡$gfu = 1020
rQL$_ dp¡dp¡k
: kpdN°u :
: ApV$p dpV¡$ :
1 L$` OJ_p¡ ApV$p¡
1 V¡$bg õ`y_ s¡g
1/4 V$u õ`y_ _dL$
: `yfZ dpV¡$ :
1 àepT, ÆZu L$p`¡gu
1/f L$` rQL$_, bpau_¡ Ry>Ë$u `pX¡$gu
1 V$u õ`y_ Apvy$ gkZ `¡õV$
2 gugp dfQp, ÆZp L$p`¡gp
1 dp¡Vy$ NpS>f, ÆÏ MdZ¡gy
21/f L$` L$p¡buS,> ÆZu L$p`¡gu
_dL$-dfu õhpv$p_ykpf
: fus :
= OJ_p ApV$p_¡ Qpmu s¡dp _dL$ A_¡ s¡g Dd¡fu `yfu dpV¡$ bp„^u iL$pe A¡hp¡ gp¡V$ `pZu\u bp„^p¡.
= lh¡ A¡L$ L$X$pBdp s¡g Nfd dyL$u A_¡ àepT _fd `X¡$ Ðep„ ky^u kp„smp¡. Ðepfbpv$ s¡dp rQL$_ Dd¡fu A_¡ 3-4 du_uV$ kp„smp¡. `R>u s¡dp NpS>f, gugp dfQp A_¡ Apvy$-gkZ Dd¡fu bfpbf rd¼k L$fp¡.
= lh¡ L$p¡buS> _pMu A_¡ ApL$fu Ap„Q D`f 3 rdr_V$ ky^u bfpbf a¡fhp¡. õhpv$p_ykpf _dL$ A_¡ dfu Dd¡fp¡. Qygp D`f\u Dspfu Ap dkpgp¡ bpSy> `f fpMp¡.
= lh¡ gp¡V$dp\u _p_u A_¡ `psmu `yfu hZp¡. s¡dp hÃQ¡ \p¡X$p¡ s¥epf L$f¡gp¡ dkpgp¡ dyL$p¡. Q`V$u L$Qp¡fu_u S>¡d lh¡ s¡_¡ hpmu ëep¡. Ap fus¡ b^p dp¡dp¡k s¥epf L$fp¡.
= Ðepfbpv$ 200 k¡. sp`dp_ D`f 5 du_uV ky^u$ Ap¡h_dp b¡L$ L$fp¡. QË$$Zu kp\¡ Nfdp Nfd `ufkp¡.
L¡$gfu = 850
Cream Of Chicken Mushrooms
: INGREDIENTS :
1/3 cup low fat butter
115 grams mushrooms, sliced
1/3 cup flour
1 1/2 cups chicken,
cooked and diced
3 cups chicken stock
2 cups toned cream
1/4 tea spoon pepper
2 table spoons chopped parsley (optional)
salt to taste
: Method :
= In a pot, heat the butter. Add the mushrooms and saute until tender.
= Add the flour and cook for 2 minutes.
= Add the chicken stock, cream, seasonings and parsley.
= Simmer for 15-20 minutes. Serve hot.
Calories = 1020
: INGREDIENTS :
: For the dough :
1 cup wheat flour
1 table spoon oil
¼ tea spoon salt
: For the filling :
1 onion, finely chopped
½ cup chicken, boiled and diced
1 tea spoon ginger-garlic paste
2 green chillies, finely chopped
1 large carrot, very finely grated
2 ½ cup finely grated cabbage
salt – pepper to taste
: Method :
= Whift wheat flour. Add oil and salt, kneed with enough water to make a stiff dough as that for puris.
= Then heat oil in a kadai and saute onion till they are soft. Add chicken and cook for 3-4 minutes. After that add carrot, green chillies and ginger-garlic paste.
= Mix well and add cabbage. Stir fry on high flame for 3 minutes. Add salt and pepper to taste. Remove from fire and keep the filling aside.
= Now make small and thin puris out of the dough. Put a little filling in each puri and prepare like a flat kachori. Prepare all momos likewise.
= Now heat the oven to 200oc and bake the momos for 5 minutes. Serve hot with chutney.
Calories = 850