200th AT Preparation Thread :D !! - Page 69

aww ..this one so cutie

Originally posted by: ujwalv

vrushan pe bhi hai na 😉

Originally posted by: --lavanya--

aww ..this one so cutie

yeh lo Aloo posto ki recipiee 😃

Ingredients
Serves: 7

• 7-8 table spoons posto seeds (poppy seeds)
• 1/2 cup water to grind posto seeds
• 5 green chilies
• 2-3 tablespoons sarser tel (mustard oil)
• pinch of hing (asafetida)

• 1/2 teaspoon holud powder (turmeric powder)
• 400 g aloo (potato)
• 1-1cups water to cook
• salt to taste

Directions
Prep:10min Cook:12min Ready in:22min

1. Soak poppy seeds overnight and grind them in a mixer with cup water, 2 green chilies, and salt to taste till poppy seeds are soft. It should be a thick consistency and can take up to 10 minutes.
2. While grinding the posto, peel and cut aloo into medium size cubes. Wash well. Drain; add salt.
3. Add oil in a skillet and heat it up. Add I green chili slit up along with hing and turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning, add posto ground into paste. Keep stiring for a minute. Add cup of water to it and cover. Check after 5 minutes. Add remaining water and green chilies. Cover and cook. Once the aloo is soft and fully cooked, let the water dry up and stir the aloo without mashing them or breaking them. Turn off the heat. Taste and adjust salt. Garnish with a green chilli sliced to 4 pieces.

Originally posted by: --lavanya--

yeh lo Aloo posto ki recipiee 😃

Ingredients
Serves: 7

• 7-8 table spoons posto seeds (poppy seeds)
• 1/2 cup water to grind posto seeds
• 5 green chilies
• 2-3 tablespoons sarser tel (mustard oil)
• pinch of hing (asafetida)

• 1/2 teaspoon holud powder (turmeric powder)
• 400 g aloo (potato)
• 1-1cups water to cook
• salt to taste

Directions
Prep:10min Cook:12min Ready in:22min

1. Soak poppy seeds overnight and grind them in a mixer with cup water, 2 green chilies, and salt to taste till poppy seeds are soft. It should be a thick consistency and can take up to 10 minutes.
2. While grinding the posto, peel and cut aloo into medium size cubes. Wash well. Drain; add salt.
3. Add oil in a skillet and heat it up. Add I green chili slit up along with hing and turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning, add posto ground into paste. Keep stiring for a minute. Add cup of water to it and cover. Check after 5 minutes. Add remaining water and green chilies. Cover and cook. Once the aloo is soft and fully cooked, let the water dry up and stir the aloo without mashing them or breaking them. Turn off the heat. Taste and adjust salt. Garnish with a green chilli sliced to 4 pieces.

Originally posted by: ujwalv

vrushan pe bhi hai na 😉

Originally posted by: --lavanya--

aww ..this one so cutie

Originally posted by: ujwalv

n vrushan wala swaron se bhi interesting hai

aur waise ye swaron scene kam vrushan scene hi hai..

dono vrushan hi samajh lo 😛 😉

ha di 😉😉

waise aaplogo ne woh lambi waali hokey pokey IV dekhi thi na ?

the way shan gives in to her ...like seriously ...😳😳

Originally posted by: --lavanya--

ha di 😉😉

waise aaplogo ne woh lambi waali hokey pokey IV dekhi thi na ?

the way shan gives in to her ...like seriously ...😳😳

Originally posted by: --lavanya--

yeh lo Aloo posto ki recipiee 😃

Ingredients
Serves: 7

• 7-8 table spoons posto seeds (poppy seeds)
• 1/2 cup water to grind posto seeds
• 5 green chilies
• 2-3 tablespoons sarser tel (mustard oil)
• pinch of hing (asafetida)

• 1/2 teaspoon holud powder (turmeric powder)
• 400 g aloo (potato)
• 1-1cups water to cook
• salt to taste

Directions
Prep:10min Cook:12min Ready in:22min

1. Soak poppy seeds overnight and grind them in a mixer with cup water, 2 green chilies, and salt to taste till poppy seeds are soft. It should be a thick consistency and can take up to 10 minutes.
2. While grinding the posto, peel and cut aloo into medium size cubes. Wash well. Drain; add salt.
3. Add oil in a skillet and heat it up. Add I green chili slit up along with hing and turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning, add posto ground into paste. Keep stiring for a minute. Add cup of water to it and cover. Check after 5 minutes. Add remaining water and green chilies. Cover and cook. Once the aloo is soft and fully cooked, let the water dry up and stir the aloo without mashing them or breaking them. Turn off the heat. Taste and adjust salt. Garnish with a green chilli sliced to 4 pieces.