Easiest Way to Summer Eating on a Dime Pulav kadhi capsicum tomato peanut sabji and roti

Ethan McCarthy

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Easiest Way to Summer Eating on a Dime Pulav kadhi capsicum tomato peanut sabji and roti Delicious, fresh and tasty.

Pulav kadhi capsicum tomato peanut sabji and roti. Here is a wholesome Portion control plate that is packed with nutrition and taste with a colorful combination of vegetables and protein. In this plate you will find a Spicy Mixed Vegetable Pulao along with fresh Indian Salad Recipe made with a combination of Beetroot, Carrot & Cucumber Salad and a smooth Rajasthani Kadhi with a side of Sukhe Gatte Capsicum Ki Sabzi and ghee smeared Phulkas. We are back with our new Weekly Meal Plan that has some easy to make and everyday recipes for your meal.

You can find both north-Indian & south-Indian style curries.

Rajasthani Pyaaz Ki Kadhi Recipe is a simple to make warm and comforting dish.

It makes use of very few ingredients, making it an idle dish to prepare when you run out of ingredients in your kitchen pantry.

You can cook Pulav kadhi capsicum tomato peanut sabji and roti using 34 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pulav kadhi capsicum tomato peanut sabji and roti

It’s of For pulav:-.
It’s 1 bowl of Basmati rice boil.
It’s 1 cup of Boil veg mutter , cauliflower carrot capsicum fansi.
You need 1 tsp of Adrak lahsun / ginger galic paste.
You need As needed of Oil ghee.
It’s 1 tbsp of whole masala long cinnamon , cardamom , star anise.
It’s 1 of Tej patta / bay leaf.
It’s 1 tsp of Jeera / cumin.
Prepare 1 of Onion.
You need 2 of Tomato.
Prepare 1 tsp of each regular masala ( haldi / turmeric, red chilli / lal mirch powder biryani masala 1. 1 ts.
Prepare To taste of Salt.
It’s 1 bowl of For kadhi :-curd.
It’s 2 tbsp of Besan.
Prepare To taste of Salt.
Prepare 2 tsp of Ghee.
It’s 10 of Methi dana.
Prepare 1/2 tsp of Jeera / cumin.
You need of Whole masala.
You need 3/4 of long / clove.
You need 1 of cinnamon.
Prepare 1 of tejpatta / bey leaf.
It’s 1/2 tsp of black pepper.
You need 1 of dry lal mirch / red chilli.
It’s of For Sabji:-.
Prepare 1 of Onion.
You need 2 of capsicum.
You need 3 of tomato.
It’s 1 tsp of Adrak lahsun / ginger garlic paste.
It’s 2 tbsp of Regular masala oil.
It’s To taste of salt.
You need of For roti:-.
It’s As needed of wheat atta.
Prepare As needed of Oil.

The double tadka in the recipe adds a delicious flavour to the kadhi.

It is easy to make and is perfect for your weekday meals.

Serve the Rajasthani Pyaz Ki Kadhi Recipe along with Bajri Ki.

We are back with our new Weekly Meal Plan includes some delicious and easy to make recipes such as Sindhi Tidali Dal, Dahi Achari Bhindi, Chana Methi Dal, Paneer Methi Paratha, Tomato Upma, Vegetable Makhanwala, Onion Rava Dosa, Palak Chole, Matar Poha, Rajasthani Pyaaz Ki Kadhi, Punjabi Style Tinda Sabzi, Besan And Green Pea Chilla, Mushroom Pulav, Pudina Idli and much more.

Pulav kadhi capsicum tomato peanut sabji and roti step by step

Clean and cut all veg in peace heat oil and ghee add whole masala jeera, bay leaf dry red chilli add ginger garlic paste saute them add onion stir it now add salt lal mirch powder biryani masala add tomato stir it then add boil veg mix them last add boil basmati rice mix it and cook for five mini so all veg and rice and masala mix well transfer to bowl and garnish with coriander and fry cashew nuts.
Take bowl add curd besan and mix it well in a pan add ghee whole masala methi, jeera hing red chilli, curry leaves and pour mixer of curd and besan add salt ginger,chilli paste sugar fresh amba haldi cook it 2 or 3 boil add fresh Coriander keep aside.
Clean and cut capsicum tomato put pan on the gas add oil jeera crackle them add garlic paste add onion chopped stir it add choup tomatoes and stir it add red chilli powder coriander powder salt haldi then add fry capsicum mix well add few water last add peanut powder garnish with Fresh Coriander.
Make dough wheat atta and oil with water rest them 10 mini and make roti.

Tomato Peanut Chutney -Chutnies and pickle are my favourite thing to make ,I often try different chutnies to serve with snacks.

With most of the North Indian snacks green chutney and tamarind chutney goes best but with south Indian tiffin varieties coconut chutney and tomato based chutnies are more popular.

Add ginger paste, green chilli, red chilli paste, tomato, capsicum and mixed vegetables.

Add little water and cook covered till soft.

Add turmeric powder, dhania-jeera powder, salt and garam masala powder and mix well.