Aboli

Ingredients
Potatoes-2-cut round, thin and fried
cauliflower around 150gms-florets fried
bread slice cut in cubes-10 slice- fried
onioin juliene stlye cut and fry around 2 medium onions
1 cup peas
1 apple cut in small cubes
1/2 fresh pomegranete seed
round sliced two tomatoes/2 onion sliced/ some bread cubes fries/corainder leaves/for dressing
1/2 kg sour curd
kasuri methi dry-2 tbspn
badi elichi/lavang/dalchini/
garlic-7-8 cloves
dry masal-red chilli, turmeric,dhania powder atleast 5-6 tbspn, salt and garam masala
rice-basmati-1/12 cup
ghee for gooking
Procedue

1.cook rice with salt , small pice of cinnanmon, lavang and badi elaichi
2. in a bowl blend the curd and put dry masala,rc powdr, turneric, dhnia powder/ kasuri methi
3. take ghee- addd dry masala/garlic/green chilis/ and then add curd gravy. when its boiling add all fried vegetables/ boiled peas/little fried onions/bread/ salt/ apple/ anar. let it cook till ghee leaes..put lots of coriander leaves
4 take a serving bowl round in shape. put glass in between/ then put one layer of rice / one layer of gravy vegatable.and then round tomatoes/onion/bread crub/fried onion/ coriander/cheese if available-grated.. Agaiun repeat the layers.

then cook on low flame for 5-10 mins or if glass vessel/ cook in microwave or oven.

and kabuli is ready for eating…

sonal

[WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

Pls tell us how to prepare palak paneerr
I like that very much.. but dono how to prepare ..

I am a mangalorean like yourself and simply adore your site and have tried some of your recipes. Have also looked at some of your recommended food blogs simply because I have come to trust your good taste.

I have been reading about plagarism and hate the thought of someone using recipes or pictures that they don’t own on their websites.

However, the main reason why I write to you is because I have a confession to make. I have created a Word recipe file for my personal use. I have copied both pictures and recipes simply so when I am busy or want to cook a particular item (vegetable, meat, etc.) it is easy for me to pull up and choose a recipe rather than go on to the web and start reading which in itself is time consuming because I can’t stop reading some of your sites, it is so compulsive.

My own mother passed away over 6 years before I got married and I rely on bloggers like yourself to obtain authentic and good recipes. I love to cook and truly am learning much from the different food blogs.

I write this note to ask you to please give me your permission for something I have already done but have guilty feelings . . . .

I assure you that I will not share these recipes, and if I do will give due credit and not claim them for my own.

I do not own a website nor have any interest in food blogging myself. However, if there are any recipes that you might be interested in, I will be glad to share. Most come from a few recipe books that I own and a couple I have invented.

I truly hope I have not offended you or wonderful food bloggers like yourself who really are doing a service to people like myself who depend on you for wholesome home cooking recipes.

Warm regards,
Jovita

when u find time , do visit my blog http://iyengarskitchen.blogspot.com and leave ur comments….Also if u have a blog roll please add me too!