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Patodi Chii Aamti
Patodi Chii Aamti

Before you jump to Patodi Chii Aamti recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.

Remember when the only people who cared about the natural environment were tree huggers along with hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. According to the experts, to clean up the natural environment we are all going to have to make some changes. Each and every family should start creating changes that are environmentally friendly and they should do this soon. Continue reading for some ways to go green and save energy, mainly in the kitchen.

Changing light bulbs is as good a spot to start as any. Do this for the entire house, not only the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you should use them in place of incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. One of the pluses is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will probably end up at a landfill site. Together with different light bulbs, you need to learn to leave the lights off when they are not needed. The kitchen lights especially are often left on the whole day, just because the family tends to spend a lot of time there. Of course this also happens in other rooms, not simply the kitchen. Do an exercise if you like; take a look at the amount of electricity you can save by turning the lights off whenever you don’t need them.

From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably straightforward to live green, of course. It’s concerning being practical, more often than not.

We hope you got insight from reading it, now let’s go back to patodi chii aamti recipe. To cook patodi chii aamti you need 93 ingredients and 72 steps. Here is how you achieve that.

The ingredients needed to cook Patodi Chii Aamti:
  1. You need patwadi:
  2. You need big bunch Spinach
  3. Use Oil
  4. Get Rice Flour
  5. Take Corn Flour / Makka Atta
  6. Take dry yeast / any yeast
  7. Prepare Mustard seeds
  8. Get Rice
  9. Get Ghee
  10. Prepare sugar
  11. Prepare Cumin seeds
  12. Prepare Edible orange red colour
  13. Provide Baking soda
  14. You need salt
  15. Prepare Hing / Asafoetida
  16. Prepare Sugar
  17. You need Curd
  18. Prepare garlic, finely chopped
  19. Get Ginger-Garlic-Green chilli paste
  20. Prepare Saffron (kesar)
  21. Take Salt
  22. You need oregano
  23. Provide Turmeric powder
  24. You need Rose essence
  25. Prepare Turmeric powder
  26. Provide unsalted butter, at room temperature
  27. You need Water
  28. You need Green cardamom powder
  29. Use Ghee for serving
  30. Prepare plain flour / maida / all-purpose flour
  31. Use Paneer
  32. Use Salt
  33. Take Olive oil to deep fry
  34. Get oil
  35. Prepare Salt
  36. You need Besan / Chick pea flour
  37. Provide butter, melted
  38. Provide Cardamom powder
  39. Prepare Coriander leaves for garnishing
  40. Provide garlic, finely chopped
  41. Get Besan flour
  42. Use Patwadi Rassa:
  43. You need coriander leaves, finely chopped
  44. Take Ginger, grated
  45. Provide Oil
  46. Take Oil for spinach mixture
  47. Use big chopped Onion
  48. You need plain flour / maida / all-purpose flour, to dust
  49. Prepare Oil for frying
  50. Get Garlic cloves
  51. Take mozzarella cheese / any cheese of choice
  52. Provide Garam masala
  53. Get Ginger pieces
  54. Use chilli flakes
  55. Prepare Turmeric powder
  56. Get grated dry Coconut
  57. Provide oregano
  58. Get mixed herbs
  59. You need Lemon juice
  60. Get White sesame seeds
  61. Take Corn starch
  62. Use Poppy seeds
  63. Take Bay leaf
  64. Use Oil
  65. Get quantity Cloves
  66. Take Coriander leaves
  67. Take quantity Black cardamom
  68. Provide Kanda lasun masala
  69. Provide Cinnamon stick
  70. Get Water
  71. Use Star anise
  72. You need Salt
  73. You need small piece Mace (javitri)
  74. Take Gravy:
  75. Take Bay leaf
  76. Prepare Cloves
  77. Take Black cardamom
  78. Use Cinnamon stick
  79. Use Star anise
  80. Prepare Onion, medium sized, chopped
  81. Take Tomato sauce
  82. Use Cashew nuts
  83. Provide Kasuri methi (dried fenugreek leaves)
  84. Use Salt
  85. You need Turmeric
  86. You need Garam masala
  87. Prepare Heavy cream
  88. Provide Evaporated milk
  89. Prepare Honey
  90. You need Oil
  91. Get Ginger, grated
  92. Prepare Deggi mirch
  93. Get Lemon juice
Steps to make Patodi Chii Aamti:
  1. Heat up oil in a pan.
  2. Add mustard seeds and let them pop up.
  3. Add water and knead a stiff dough.
  4. Heat oil in a pan, add the whole spices, saute it for a minute. Add ginger, saute for 30 seconds. Add gram flour. Saute it for 2-3 minutes. Add the blanched spinach, a teaspoon of lemon juice, salt, turmeric powder, garam masala and continue sautéing for a couple of more minutes, until the raw aroma of gram flour goes away. Do not overcook. The final mixture should be semi-dry (not too pasty/not extremely dry). You may use more/less gram flour for getting to this consistency.
  5. Add cumin seeds, hing and ginger-garlic-green chilli paste. Fry for about a minute.
  6. You would need about one cup of water to grind. The batter should not become too thin.
  7. Cover the dough and keep aside for 15 minutes.
  8. Rest for 5 minutes.
  9. Boil sugar with two and a half cups of water till a syrup of single-thread consistency is reached. Remove from heat and strain the syrup.
  10. Once done, remove it on a plate and keep it aside to cool down. Once it is cool, divide into about 10 golf ball sized portions.
  11. Additionally add butter and maida. start to knead the dough.
  12. Add turmeric powder and mix well.
  13. Furthermore, add pinch of salt, garlic and oregano.
  14. Make small balls from the dough.
  15. Add saffron, rose essence and green cardamom powder. Keep the syrup hot.
  16. Take paneer in a bowl, add salt and a pinch of cardamom powder, Mix well. Form about 10 marble sized balls.
  17. Further, coat the dough with oil and rest for 2 hours.
  18. Add water and salt.
  19. Make an indentation in the centre of the dough ball.
  20. Heat sufficient olive oil in a shallow flat jalebi kadai (special type of wok). Take one ladle full of batter in the imarti cloth, hold tightly and press the batter through the hole into the hot oil.
  21. Take one of the spinach mixture ball, flatten it between palms, expand it from the sides using fingers, place the paneer ball in between, close the spinach mixture into a ball again, making sure none of the sides are open. When forming this ball, press it gently such that there is no gap between the paneer layer and the spinach layer. This ensures that the koftas don't open up/disintegrate when frying. Roll the kofta into corn starch mixture, and then dust off excess corn starch from the kofta.
  22. Further, punch the dough. - in a small bowl mix in butter, garlic and coriander leaves. - spread the prepared garlic butter over the dough generously.
  23. Mix well and bring the water to boil.
  24. Heat water in a large pan.
  25. For the traditional design, make a small circle around which make another circle and over these two make scallops in anti-clockwise direction ending at the starting point.
  26. Heat oil for frying. When the oil is hot, gently put a kofta inside. fry it for a couple of minutes on all sides. If the first kofta fries well and doesn't disintegrate, continue frying the rest of the koftas.
  27. Further top with mozzarella cheese on half of the dough. - also season with chilli flakes and oregano.
  28. When water begins to boil add besan and coriander leaves.
  29. Add turmeric powder in the water.
  30. Make small batches and deep fry on both the sides till crisp and light golden brown. Drain the hot imarti and dip into the sugar syrup.
  31. Fold the dough and seal the edges.
  32. Mix well and make sure that no lumps of besan are formed.
  33. When the water comes to a boil, add the bafla in it and cook until they start to float on top. - Remove the bafla from the water.
  34. Let them remain immersed till they have absorbed enough syrup. Drain and place the imarti on a flat plate. Repeat this process till all the batter is used up. Serve hot.
  35. Furthermore, brush generous amount of prepared garlic butter.
  36. Pre heat an oven to 180 degrees C.
  37. Cover and steam on medium heat for about 5 minutes.
  38. Stop the frying process and make sure the koftas are formed and sealed well, and add a bit of corn startch, or roll it further into the corn starch. Continue the frying process. The oil needs to be hot. Once the koftas are ready. Keep it aside.
  39. Also top with chilli flakes and mixed herbs.
  40. Arrange the boiled bafla on a baking tray.
  41. Take a dish greased well with oil. - Transfer the cooked besan into that dish and spread evenly.
  42. Recipe for Gravy: - Soak cashew nuts in water.
  43. Make marks over bread without cutting them fully.
  44. Bake for 25-30 minutes until they are browned.
  45. Let it cool down.
  46. Bake in preheated oven at 180 degree celsius for 15 minutes.
  47. Remove the bafla from the oven and dip them in ghee.
  48. When it cools down, cut it into pieces. Patwadya are ready.
  49. Heat oil. Add the whole spices. Saute for a minute. Add ginger, onion. Saute for 5 minutes. Add tomato sauce, saute for 3 minutes. Add salt, turmeric powder, red chilli powder, garam masala. Stir and let it cook for another about 7 minutes on medium heat. Turn off the heat and let it cool down for a few minutes.
  50. Cut the garlic bread into pieces and serve.
  51. Serve hot with Dal.
  52. Heat up oil in a pan.
  53. Add onion, garlic and ginger.
  54. Fry on medium until onion turns golden.
  55. Put the soaked cashews, above gravy into a blender processor. Add milk make the above mixture into a smooth puree. Return it into the pan.
  56. When onion begins to turn light golden, add coconut, sesame seeds and poppy seeds.
  57. Fry for about 3-4 minutes more.
  58. Turn on the heat, add the above gravy, lemon juice, honey, kasuri methi. At this point, you may add heavy cream if you want. Let it simmer for 5 minutes.
  59. Transfer the masala into blender pot and add coriander leaves. - Blend into thick, fine paste adding minimum water.
  60. Heat up oil in a pan.
  61. To assemble, cut the kofta spheres into two, using a knife. Pour a couple of ladles of gravy in a deep bottomed plate/bowl, arrange the koftas with cut side up.
  62. Add masala and for about 2 minutes.
  63. Add kanda lasun masala and mix well. Fry for another 2-3 minutes until it releases oil.
  64. Add water to make rassa.
  65. Garnish with heavy cream. Enjoy with laccha paratha.
  66. Add salt and mix well.
  67. Boil rassa for another 5-6 minutes. Patwadi rassa is already.
  68. While serving Take patwadya into a dish and serve rassa in a bowl.
  69. Dip the patwadya in rasssa just before serving.
  70. Patwadi rassa goes fantastic with bhakari.
  71. It goes well with poli, chapatti, fulka and even rice.
  72. Heat oil in a pan, add the whole spices, saute it for a minute. Add ginger, saute for 30 seconds. Add gram flour. Saute it for 2-3 minutes. Add

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