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Cook Thinai/Foxtail Millet and Poha Dosa in the comfort of your home with BetterButter. Tap to view the recipe!

Thinai/Foxtail Millet and Poha Dosa recipe by Srividhya Ravikumar at BetterButter

Foxtail millet / Thinai : 3 cup

Urad dal : 1 tbsp

Wash & soak millet (millet + urad dal )  and poha separately for 3 hours.

Heat a dosa tawa, pour a laddle of batter and spread the batter lightly.

Once the bottom starts browning at the corners , flip to other side and cook on low flame.

Serve hot sambar or chutneys of your choice.

Arbi ki sabji is a crispy &amp; spicy Indian dry curry made by stir frying arbi (taro roots) along with a unique combination of spices.

Arbi Ki Sabji Recipe | Sookhi Arbi Masala Sabzi

200 gm Arbi (Taro Root)

Green Chillies

Tablespoons Coriander Leaves (Dhania)

Teaspoon Ajwain (Carom Seeds)

Teaspoon Turmeric Powder (Haldi)

Teaspoon Red Chilli Powder

Teaspoon Coriander Powder (Dhania Powder)

Teaspoon Salt,

Lemon

Tablespoons Oil

Wash the arbi and add them to pressure cooker along with water. Pressure cook them till you get 1 whistle. After that cook for 1 more minute on lowest heat setting.

When the steam from the pressure cooker is gone, remove the arbi from the cooker and let them cool down. Then remove the peel from the arbi.

Cut the arbi into large pieces.

Heat oil in a pan and add ajwain (carom seeds) and chopped green chillies in the pan.

Then add the chopped arbi to the pan.

Add turmeric powder (haldi), red chilli powder, coriander powder (dhania) and salt to the pan.

Mix well and cook the arbi for 2-3 minutes on medium flame.

Flip the arbi and cook from all sides till crispy.

Add finely chopped coriander leaves to the arbi. Also sprinkle some lemon juice and mix well.

Arbi Ki Sabji is ready. Serve it hot with roti or naan.

Aloo Gobi Methi Tuk is a spicy curry made of potato &amp; cauliflower. It&#39;s amazing flavor is derived from the addition of Methi &amp; Chaat Masala.

Aloo Gobi Methi Tuk Recipe | Potato Cauliflower & Fenugreek Curry

Medium Sized Potatoes

Cauliflower Florets

Cup Fenugreek Leaves (Methi)

Green Chillies (Hari Mirch), finely chopped

Inch Ginger, grated

Teaspoon Cumin Seeds (Jeera)

Teaspoon Asafoetida (Heeng)

Teaspoon Red Chilli Powder (Lal Mirch)

Teaspoon Chaat Masala

Teaspoon Dry Mango Powder (Amchur)

Teaspoon (Kala

Tablespoon Oil

Thoroughly wash & slice the potatoes into wedges without removing their peel.

Heat some oil in a pan & shallow fry the potatoes till they turn light golden brown. Set the fried potatoes aside.

In the same pan add small cauliflower florets.

Fry them till they start turning brown. Set these aside as well.

Add a little more oil to the pan if required. When it gets hot, add cumin seeds & asafoetida (heeng).

When the cumin seeds start to splutter, add ginger and green chillies paste.

Finely chop the fenugreek leaves (methi) and add them to the pan. Saute for a couple of minutes.

Then add the fried potato wedges and cauliflower florets to the pan and mix them with the fenugreek leaves.

Add red chilli powder, coriander powder, turmeric powder, chaat masala, amchur powder and rock salt and mix well to coat.

Cover the pan with a lid and cook for around 7-8 minutes till the potatoes and cauliflower are cooked. You can add very little water also if required, but the curry should be dry in the end.

Aloo Gobi Methi Tuk is now ready. Serve it hot with fresh chapati or paratha. You can also serve it along with some raita and dal.

Aloo Gobi is a very popular North Indian dish made up mainly of  potatoes and cauliflowers and flavored with traditional Indian spices.

Aloo Gobi Recipe | Cauliflower & Potato Curry

Medium Sized Cauliflower (Phool Gobi)

Inch Ginger, finely chopped

Chilies,

Teaspoon Jeera (Cumin Seeds)

Teaspoon Haldi (Turmeric Powder)

Teaspoon Red Chili Powder

Teaspoon Garam Masala

Teaspoon Heeng (Asafoetida)

Cup Coriander Leaves

Take a cauliflower and cut it into medium sized florets. Wash and rinse them thoroughly and drain all the water in a colander.

Peel and dice potatoes into cubes.

Heat some oil in a pan. Add cumin seeds and fry them till they start to splutter. Add heeng (asafoetida).

Add finely chopped ginger and green chilies. Cook them for a few seconds.

Then add turmeric powder, red chilli powder and salt.

Add the diced potato & cauliflower florets to the pan.

Mix to coat the vegetables with the spices. Then cover the pan with a lid and cook the vegetables on low heat.

Stir occasionally till the potatoes turn soft, for about 15 minutes.

After the vegetables are cooked add garam masala powder.

Mix well and cook for another 2 minutes. Turn off the heat and and freshly chopped coriander leaves.

Aloo Gobi Curry is ready. Serve it hot with roti or paratha and boondi raita or with rice and dal.

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