Jowar Pita Bread
June 21, 2021Paneer Tikka
June 21, 2021
- Kabuli chana (raw) – 1 tbsp
- Mushrooms (khumbh), sliced – 8
- Cucumber, sliced – ½ no
- Barley (jau), cooked – 2 tbsp
- Tomato – 1 small
- Spring onion, finely chopped with leaves – 1stalk
- Balsamic vinegar – 2 tsp
- Lemon juice – a dash
- Salt and freshly ground black pepper powder – to taste
- Oil – ½ tsp
DIRECTIONS :
- Combine the soaked kabuli chana with enough water and little salt and pressure cook for 2 whistles or till the kabuli chana are soft and cooked.
- Allow the steam to escape before opening the lid. Drain the kabuli chana.
- Cook barley separately until soft. Combine the kabuli chana, mushrooms, cucumber, barley, tomatoes and spring onions in a bowl, mix well and refrigerate.
- Just before serving add the balsamic vinegar, olive oil, lemon juice, salt and pepper and toss well. Serve chilled.