Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, left over khichadi and carrot paneer paratha masala muthia (steamed dumplings). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
In a steamer add water and bring it to boil. See recipes for Bottle gourd dumplings (Dudhina muthia too. Heat ghee in a container and add all the vegetables (carrot, green peas, cauliflower) to it.
Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings):
- Get 1 bowl left over khichadi
- Get 1/2 bowl carrot and paneer(paratha stuffing)
- Get 1 ripe banana mashed
- Prepare 2 tablespoon oats flour
- Prepare 1/2 cup pearl millet flour
- Take 1/4 cup Sorghum flour
- Make ready 2 tablespoon oil
- Take 1/2 teaspoon turmeric
- Prepare 1 teaspoon chilli powder
- Make ready 1 tablespoon chilli garlic paste
- Make ready 1/2 teaspoon ginger paste
- Make ready 2 tablespoon coriander leaves
- Take 1 teaspoon sesame seeds
- Make ready to taste Salt
- Make ready 1 teaspoon ajwain seeds
- Make ready 1/2 teaspoon baking powder
Cooking with steam is both healthy and versatile. Refind flour, paneer, badam, coriander, oil Shayla Saleem. Paneer Manda Pitha(rice flour dumplings) Rice Flour, Water. To begin making the Paneer Methi Paratha Recipe, we will first need to make the dough for the parathas.
Steps to make Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings):
- Mix all the ingredients in a bowl
- Make sure its of thick consistency
- In a steamer add water and bring it to boil.
- Grease the steamer plate. Take a modak mould and oil it and make muthia in modak shape and steam for 15 minutes. Check with tooth pick. It should come out clean.
- You can eat straight away or can give tadka of cumin, sesame and mustard seeds.
Use your fingers and stir in the salt into the flour. Add water a little at a time and knead to make soft, pliable dough. See more ideas about recipes, indian food recipes, food. Momos are quite famous more in North/North-East compare to South India and mostly wrongly presumed as Indo-Chinese food where it's actually native from Tibet and Nepal. First time I had Momos was in Delhi and immediately liked it, though I have tried the same in Singapore at few Indo-Chinese restaurants but it was so-so.
So that’s going to wrap it up for this exceptional food left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
