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Adrak lehsan paste

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Makhni Chanay Bhature

Ingredients Makhni Chanay:

1. Prepare Makhani Choley:

  • -Cream 4-5 tbs
  • -Garam masala powder ¼ tsp
  • -Kasuri methi (Dried fenugreek leaves) 1 tsp
  • -Hara dhania (Fresh coriander) chopped handful
  • -Hari mirch (Green chilies) sliced 2-3
  • -Makhan (Butter) 1 tbs
  • -Hara dhania (Fresh coriander) chopped
  • -Makhan (Butter)
  • -Pyaz (Onion) 3 medium
  • -Tamatar (Tomatoes) 2 large
  • -Cooking oil 2-3 tbs
  • -Makhan (Butter) 3-4 tbs
  • -Zeera (Cumin seeds) ½ tsp
  • -Sukhi Lal mirch (Dried red chilies) 3-4
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Namak (Salt) 1 tsp or to taste
  • -Zeera powder (Cumin powder) 1 tsp
  • -Lal mirch powder (Red chili powder) 1 tsp or to taste
  • -Dhania powder (Coriander powder) 1 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Chicken powder ½ tbs
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Choley (Chickpeas) boiled 2 Cups
  • -Water 2 Cups

2. Prepare Bhatura:

  • -Maida (All-purpose flour) sifted 2 & ½ Cups
  • -Sooji (Semolina) ½ Cup
  • -Namak (Salt) ½ tbs or to taste
  • -Sugar powdered 1 & ½ tbs
  • -Baking soda ¼ tsp
  • -Ghee (Clarified butter) 2-3 tbs
  • -Dahi (Yogurt) 3 tbs
  • -Water ¾ Cup or as required
  • -Cooking oil for frying

Directions Makhni Chanay:

1. Prepare Makhni Chanay:

  1. Grate onion & tomatoes with the help of a grater & set away.
  2. – In a wok, add cuisine oil painting, and adulation & let it melt.
  3. – Add cumin seeds, and dried red chilies & blend well.
  4. – Add grated onion & tomatoes, mix well & cook on medium kindler for 3- 4 twinkles.
  5. – Add gusto garlic paste & blend well.
  6. – Add swab, cumin greasepaint, red chili greasepaint, coriander greasepaint, turmericgreasepaint, funk greasepaint, and black pepper greasepaint, mix well & cook for 2 twinkles.
  7. – Add boiled chickpeas & blend well.
  8. – Add water, mix well & bring it to a boil, cover & cook on medium honey for 6- 8 twinkles.
  9. – Turn off the honey, add cream & blend well.
  10. – Turn on the honey, add garam masala greasepaint, dried fenugreek leaves, fresh coriander, green chilies, and adulation, cover & poach on low honey for 2 twinkles.
  11. – Garnish with fresh coriander, adulation & serve!

Prepare Bhaturay:

  1. – In a coliseum, add all-purpose flour, semolina, swab sugar, and incinerating soda pop & blend well.
  2. – Add clarified adulation, and yogurt & blend well until it crumbles.
  3. – Gradationally add water & knead until dough is formed, cover & let it rest for 30 twinkles.
  4. – Knead & stretch dough again for 2- 3 twinkles.
  5. – Grease hand with oil painting, take a small dough( 50g), make a ball, grease with cuisine oil painting & press gently and roll out with the help of rolling leg( makes 13- 14).
  6. – In a wok, heat cuisine oil painting( 160- 170C) & deep shindig bhatura on medium honey until it puffs up & golden.
  7. – Serve with bhatura with makhni chanay, fix & onion.

 

Green Tikka Masala

Ingredients for green Tikka Masala:

  • Zeera powder (Cumin powder) 1 tsp
  • Garam masala powder ½ tsp
  • Namak (Salt) 2 tsp or to taste
  • Lemon juice 2-3 tbs
  • Oil 3 tbs
  • Pani (Water) as required
  • Chicken Tikka 4 pieces
  • Hara dhania (Fresh coriander) ground 1 bunch
  • Dahi (Yogurt) whisked 4 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Kacha papita (Raw papaya) paste 1 & ½ tsp
  • Hari mirch (Green chili) crushed 2 tbs

Directions:

  1. Add marks/cuts on fowl tikka pieces.
  2. In a bowl, upload coriander, yogurt, ginger garlic paste, uncooked papaya paste, green chili, cumin powder,garam masala powder, salt, and lemon juice and mix properly.
  3. Add chook tikka portions and coat well.
  4. Cover and permit it to marinate for 4-6 hours or in a single day in the refrigerator.

1. Option no.1: Grill
Grease the grill pan with oil, vicinity marinated chicken tikka portions, and grill for four-five minutes on every side.

  1. Sprinkle water, cover, and cook on low flame until accomplished.

2. Option no.2: Steam
Put chook tikka pieces into aluminum foil, basting with marinade, and wrap them.

  1. Add water to a pot, region steam rack, and bring it to a boil.
  2. Place the wrap piece in a steamer rack over water.
  3. Cover and permit it to steam cook for 20-25 minutes or until completed.

3. Option no3.Three: Bake
Place the chook tikka piece in the greased baking tray and brush the bird tikka piece with oil.

  1. Bake in preheated oven at a hundred and eighty C for 35-40 mins.

4. Green Masala Sauce:
In the wok, upload oil, clean coriander, and inexperienced chilies, and mix well.

  1. Add yogurt,garam masala powder, salt, cumin powder, black pepper powder, and nutmeg powder, and mix well.
  2. Cook for 2 mins or until oil separates and mix well constantly.
  3. Add all cooked chook tikka portions, blend & coat properly with green masala sauce.
  4. Give it a charcoal smoke for two-3 minutes and serve.