Glitzz india travel guides
At Glitzindia Travels we provide you all type of travel related services. We have strong Associations with leading hotels across the country, enables us to give our clients their best value for money. This trait of our, makes us the most attractive tour and travel agency for you. We are prompt in our replies to your queries, and this has earned us a reputation as one of the best and most efficient tour and travel operators in India by both our clients and our overseas partners.
Glitzz india Offers the Following Tours :
Cultural Tours in India:
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Now you can have a comfortable and hassle free Holiday in India where in you leave all the worries to us. Right from the arrival at the airport to personalised assistance of departure, we take care of all the needs of the travellers. Our guests just sit back & enjoy their holidays with all the value for the money they have spent.
We provide :
Personalised assistance on arrival & departure.
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Accommodation in all category of hotels from budget to 5 Star hotels all over India.
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For any queries can always feel free to contact us:
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ALOOR DOM
450 gms Potatoes
225 gms Green Peas, mashed
3 medium sized Onions, chopped
2-3 Green Chillies
Juice of 1 Lemon
30 gms Ghee
Salt to taste
For the gravy
2 medium sized Onions, chopped
225 gms Tomatoes, pureed
1/2 tsp Cumin seeds
a pinch of Asafoetida
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
Oil for cooking
Method:
To make the stuffing:
1. Heat oil in a kadai. Add chopped onions, mashed peas, salt and cook until the peas are quite soft. Add a few drops of lemon juice.
To make the curry
2. Heat oil in a kadai. Add chopped onions, chilli powder, turmeric powder and tomato puree.
3. Add a little water and simmer until ready.
4. Boil potatoes in jackets.
5. Peel and cut hte potatoes into half, lengthwise. Scoop out the centre, leaving 1/2 inch thick walls.
6. Fill in the prepared stuffing.
7. Put the two sides together and stick with toothpicks.
8. Fry until light brown. Put into the curry and cook for 15-30 minutes.
9. Serve hot, garnished with chopped coriander leaves.