Blend soaked dal, ginger, and green chilli to a grainy texture.
Season with salt and roasted cumin powder.
Heat a pan with ghee and pour the batter.
Cook both sides till brown spots appear.
For the stuffing, saute carom seeds, onions, and tomatoes in oil.
Add grated paneer and kasoori methi.
Stuff the cheela with paneer bhurji.
Mix sattu flour, nigella seeds, green chillies, onion, roasted cumin powder, salt, mustard oil, and amchur powder.
Knead into a dough and stuff with sattu mixture.
Roll into a paratha and cook on a hot skillet with ghee.
Serve with dahi.
Marinate tofu with tikka masala, curd, and salt for 30 minutes.
Make a masala with oil, jeera, onion, ginger, garlic, tomatoes, and tikka masala.
Blend the masala to a smooth paste.
Cook the paste with marinated tofu and water.
Serve with rice.
Mash boiled rajma and mix with poha, onions, garlic, cumin powder, coriander powder, paprika, black pepper powder, and salt.
Form patties and shallow fry in oil.
Add cheese to the patties and melt.
Make an onion beetroot relish with sliced onions, grated beetroot, vinegar or lemon juice.
Make a mint yogurt dip with yogurt, mint leaves, and olive oil.
Toast burger buns with butter and assemble the burger with rajma patty, beetroot relish, and mint yogurt dip.
Instructions:
Moong Dal Cheela with Paneer Stuffing:
Sattu Paratha served with Dahi:
Tofu Curry served with Rice:
Cheesy Red Kidney Bean or Rajma Burger:
Moong Dal Cheela with Paneer Stuffing:
Sattu Paratha served with Dahi:
Tofu Curry served with Rice:
Cheesy Red Kidney Bean or Rajma Burger:
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