Aalu Aur Parval Ki Sabji Recipe

Aalu Aur Parval Ki Sabji Recipe - Indian Food

Ingredients:

Aalu (2 bade)
Parval (4)
Pyaaz (2)
Lehsun
Garam masala
Adrak
Tejpatta
Haldi
Namak Swad aanusar
Lal mirch powder
Hari Dhaniya
Tel

Procedure:

Sabse pehle Aaalu aur Parval ko achi tara dho kar kaat le fir karahi mei tel 2 chammach daalke aalu aur parval ko halka sa sunehra hone tak bhoon le. Fir nikal le fir usi karahi mei 2 chammach tel daalke pyaaz kaat kar sunehra hone tak bhoon le fir usme pyaaz aur lehsun aur adrak ka paste daal de fir haldi namak svadaanusar tejpatta, laal mirch aur garam masala daalke achi tara bhoon le fir usme tale hue aalu aur parval daalke 2 minute tak masalo mei bhoone fir thoda sa paani daalke sabzji ghulne tak pkaye gravy apne icha anusaar rakhe fir hari dhaniya daalke serve kare 

Comments

Post a Comment

Popular posts from this blog

What is Front Office Voucher? Types of Vouchers in Front Office - Hotel Management Notes

Image
What is Front Office Voucher? Types of Vouchers in Front Office - Hotel Management Notes Voucher definition: A document detailing a transaction to be posted to a front office account; used to communicate information from a POS (Point of Sale) to the front office. Types of Voucher:  - Visitors Paid Out Voucher - Miscellaneous Charge Voucher - Cash Receipt Voucher - Telephone Call Voucher - Travel Agent Voucher - Commission Voucher - Guest Allowance Voucher - Restaurant/ Bar Check Voucher 1. Visitors Paid Out (VPO): The money paid by the hotel on behalf of guests. Reasons: Payment for taxi Florist charges Postage and courier charges Emergency medical expense  2. Miscellaneous Charge Order (MCO):  It is prepared for miscellaneous services and facilities like laundry, health club, beauty salon. MCO is to be signed by the guest before posting into the guest folio. 3. Cash Receipt Voucher:  It is an acknowledgement that a payment has been m...
Read more

Hierarchy of Hotel Staffs - Hotel Organization Chart

Image
Hierarchy of Hotel Staffs - Hotel Organization Chart. This chart includes the different levels or positions of employees in a Hotel and there can be further divisions in it, depending on the Hotel but this is mostly followed by a Hotel Organization. This Includes: * GENERAL MANAGER * ASSISTANT MANAGER * DEPUTY ASSISTANT MANAGER A) Financial Director Accountant Cashier B) Front Office Manager Assistant Front Office Manager Front Desk Agents Valet Parking C) HR Manager HR Assistant D) Food & Beverages Director Kitchen Manager - Executive Chef - Chef Lead Restaurant Manager - Food Runner - Waiter - Cashier E) Sales Manager Assistant Sales Manager Reservation F) Logistics Manager Purchase Manager Maintenance Manager Security Manager Driver
Read more

Question Bank on Cooking Methods - Food Production Questions & Notes

Image
Question Bank on Cooking Methods - Food Production Questions & Notes. This Page has Various Questions on Cooking Methods which are Boiling, Poaching, Steaming, Stewing, Roasting, Grilling, Broiling, Baking and  Frying. They are used in preparation of various Foods. Q 1: When Blanching Method is Used in Cooking? ANS: Blanching Method is used when Food needs to be precooked. Q 2: What is the temperature required in Poaching Method? ANS: 93 °  to 95 °  Celsius Q 3: Name two methods of Steaming? ANS: Indirect Steaming and Direct Steaming Q 4: Name 3 Methods of Roasting? ANS: Pot Roasting, Oven Roasting and Spit Roasting Q 5: Name Two Frying Methods? ANS: Deep Frying and Shallow Frying Q 6: What is Simmering? ANS: Simmering is heating the food when cooking just under Boiling temperature. Q 7: Name Two Foods which are cooked by POACHING METHOD? ANS: INKOKT LAX and KOTMIS SATSIVI Q 8: Name Two Foods which are cooked by STEAMING ...
Read more