INDIA
Preparation
SCHOOL:
1.
Wash and peal the radish and potatoes
and crush them into small pieces. rush
also ginger and garlic.
2.
Heat oil in the frying pan on a moderate
flame. Stir-fry crushed garlic and ginger
in the hot oil. Add crushed radish and
potato. Fry the mix for 2 to 3 minutes.
Set aside.
3.
Add cummin seeds, red chillies,
asafoetida in the remaining oil, add
chopped onion and fry till light brown.
4.
Put turmeric powder, dry coriander
powder, red chillies powder. Fry for few
seconds. Add fried vegetable and
chopped tomatoes and salt and some
water.
5.
Boil for 2 to 3 minutes. Add remaining
water and pressure cook or cook on a
slow fire for about 30 minutes or till the
radish becomes soft.
6.
Garnish with corriander leaves and
green chillies (slit apart into two
pieces).
ST. MARK’S SENIOR
SECONDARY PUBLIC
SCHOOL, JANAKPURI
Ingredients
Main Course
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Radish root – 3 to 4
Potato – 1
Oil or Ghee – 2 tblsp
Garlic – 4 to 5 cloves
Ginger – 3 cm piece
Onion-1 medium chopped
Tomato- 1 medium and hopped
Dry Faran or Cummin seeds – 1 tsp
Red chillies whole – 4 to 5
Asafoetida – a pinch
Dry coriander powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Red chillies powder – 1/2 tsp
Water – 6 cups
Salt to taste
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ANKIT GOYAL