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

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