Mithe shalgam
Mithe shalgam

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mithe shalgam. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Ayurveda And Math Education. नए तरीके से झटपट बनाये चटपटी स्वादिष्ट शलगम की सब्ज़ी Shalgam is a traditional salad from Kazakhstan and Kyrgyzstan. It is made from radishes (shalgam), sweet Bulgarian bell pepper, carrots, onions, garlic and spices.

Mithe shalgam is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Mithe shalgam is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook mithe shalgam using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mithe shalgam:
  1. Get 1 kg shalgam(turnip)
  2. Take 2 tomato
  3. Make ready 2 tsp oil
  4. Take 1/2 tsp cumin seed
  5. Make ready 1/2 tsp ginger paste
  6. Make ready 1/4 tsp red chilli powder
  7. Make ready 1/2 tsp salt
  8. Make ready 1/4 water
  9. Get 200 gm peas
  10. Prepare 5 onion chopped
  11. Prepare 1 Green chilli
  12. Take as needed Coriander leaves

Shalgam is a traditional salad originating from Kazahstan. It is typically prepared with a combination of grated radish, carrots, bell peppers, onions, and garlic. The salad is dressed with a combination of. Listen to the best Shalgam shows.

Steps to make Mithe shalgam:
  1. First of all shalgam boiled. And then in a pan add oil.add cumin seed.
  2. Add onion, tomato green chilli chopped mixed it well.
  3. Add ginger paste after 5 min add salt, red chilli powder, garam masala, and after 5 min add peas.
  4. After 10 min add boiled shalgam and mix it well.
  5. Mash over high heat.
  6. Continue to mix once water has evaporated water to serve. Add Coriander leaves.
  7. It is ready to serve.

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