Sindhunagar.com Ulhasnagar City website since 2003
Sindhi Cuisines - Taste of community- Recipe Number - 4
Back       Home

This Recipe with Tempting Photos at

sindhirasoi.com

Moved this Recipe to

sindhirasoi.com

Page   1     2     3     4    5     6     7     8     9     10     11     12     13     14     15     16     17     18     19     20     21     22     23     24     25     26     27     28     29     30     31     32     33     34     35     36     37     38     39     40     41     42     43     44     45     46     47     48     49     50     51     52     53     54     55     56     57     58     59     60     61     62     63    

Varyoon Patata
Ingredients
  • Wadis : 2 nos,
  • Potatoes : 4 nos peeled & diced
  • Tomatoes : 3 medium sized
  • Onions : 3 medium sized,2-3 small size
  • Green chillies 3
  • Ginger:1/2 inch
  • Coriander powder : 1 & 1/2 tbsp
  • Red chilli powder : 1 tsp
  • Turmeric powder : 1/2 tsp
  • Garam masala powder
  • Oil : 3 tbsp
  • Salt : to taste
  • Water : as required
  • Coriander leaves : for garnish
Method
  • Chop the medium sized onions finely, peel and dice the potatoes,peel small onions and slit them in plus shape,add salt,and keep them aside for 5 min
  • Heat oil in a kadai,break wadis in large pieces and slightly fry them,drain on tissue paper
  • Fry onions,in same oil, until well browned,
  • Add tomatoes ,chillies,finely chopped ginger,turmeric,fry till it becomes thick gravy like
  • Add potatoes, salt and dry masalas,and saute it well.Add some water,cover the lid and put it on medium flame
  • when potatoes are almost cooked,Finally add wadis  and slitted onions
  • Simmer for 6-8 min
  • Serve hot, garnish with chopped coriander serve with steamed rice or rotis
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
More (82)

Suggestions/Comments/Views
Name:
E-Mail:
Comments:

Sindhi Cuisines - Taste of community- Recipe Number - 4
Back       Home
Copyright © 2003-2014, Sindhunagar.com, Developed and maintained by AD2000