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Spicy Garlic Fried Chicken

Ingredients Fried Chicken:

  • -Cornflour ½ tbs
  • -Cooking oil 3-4 tbs
  • -Pyaz (Onion) sliced 2-3 tbs
  • -Lehsan (Garlic) sliced 1 tbs
  • -Lal mirch (Red chili) crushed ½ tbs
  • -Hari mirch (Green chillies) julienne 3-4
  • -Hara pyaz (Spring onion leaves) julienne 3-4 tbs
  • -Til ka tel (Sesame oil) 1 tbs
  • -Hara pyaz (Spring onion leaves) julienne
  • -Dried red chili sliced
  • -Boneless chicken preferably thigh pieces ½ kg
  • -Namak (Salt) ½ tsp or to taste
  • -Kali mirch (Black pepper) crushed 1 tsp
  • -Adrak (Ginger) chopped 1 tsp
  • -Sirka (Vinegar) 1 tsp
  • -Soy sauce 1 tbs
  • -Anday ki safedi (Egg white) 1
  • -Maida (All-purpose flour) 2 tbs
  • -Cornflour ¼ Cup
  • -Cooking oil for frying
  • -Soy sauce 2 & ½ tbs
  • -Sirka (Vinegar) 2 & ½ tbs
  • -Water 3 tbs
  • -Brown sugar powdered 2 tbs

Directions:

  1. – In a coliseum, add funk, swab, black pepper crushed, gusto, ginger, and soy sauce & blend well, cover & marinate for 10- 15 twinkles.
  2. – Add egg-purpose flour, and cornflour & blend well
  3. . – In a frying visage, heat cuisine oil painting & shindigmarinated funk on medium honey until golden & crisp & set away.
  4. – In a coliseum, add soy sauce, ginger, water, brown sugar, cornflour, mix well & set away. – In a wok, add cuisine oil painting, onion, garlic & shindig until lightly golden.
  5. – Turn off the honey & let it rest for a nanosecond. – Add red chili crushed & mix well.
  6. – Turn on the honey, add set sauce, mix well & cook until sauce thickens( 2- 3 twinkles).
  7. – Now add fried funk & blend well.
  8. – Add green chilies, spring onion leaves, and sesame oil painting & blend well.
  9. – Garnish with spring onion leaves, and dried red chili & serve with boiled rice!

Chana Chaat with Potato Chops

Ingredients Chana Chaat with Potato Chops:

1. Prepare Meethi Khajoor Chutney:

  • -Gur (Jaggery) 1 Cup (140g)
  • -Khajoor (Dates) deseeded 9-10
  • -Namak (Salt) ¼ tsp or to taste
  • -Lal mirch powder (Red chilli powder) ¼ tsp or to taste
  • -Water 1 Cup

2. Prepare Imli ki Khatti Chutney:

  • -Imli pulp (Tamarind pulp) 1 & ½ Cup (100g of tamarind soaked in 1 & ½ Cup of water)
  • -Water ½ Cup
  • -Namak (Salt) ¼ tsp or to taste
  • -Adrak powder (Ginger powder) 1 tsp
  • -Kala namak (Black salt) ½ tsp
  • -Chaat masala 1 & ½ tsp
  • -Cornflour ½ tbs

3. Prepare Potato Chops:

  • -Besan (Gram flour) sifted 1 & ½ Cup
  • -Zeera (Cumin seeds) 1 tsp
  • -Namak (Salt) ½ tsp or to taste
  • -Zarda ka rang (Orange food color) 1 pinch
  • -Baking soda ½ tsp
  • -Cooking oil 1 tbs
  • -Water 1 & ½ Cup
  • -Aalo (Potatoes) boiled 4-5 medium
  • -Namak (Salt) 1 tsp or to taste
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Sabut dhania (Coriander seeds) crushed 1 & ½ tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Lal mirch (Red chilli) crushed 1 tsp
  • -Chaat masala ½ tsp
  • -Lehsan paste (Garlic paste) 1 tsp
  • -Hara dhania (Fresh coriander) chopped handful
  • -Cooking oil for frying

Assembling:

  • -Safed chanay (Chickpeas) boiled
  • -Tamatar (Tomato) deseeded & chopped
  • -Pyaz (Onion) chopped
  • -Hari mirch (Green chilli) chopped
  • -Chaat masala
  • -Dahi (Yogurt) whisked
  • -Green chutney
  • -Pyaz (Onion) sliced
  • -Papri
  • -Beetroot julienne
  • -Hari mirch (Green chillies) chopped
  • -Hara dhania (Fresh coriander) chopped
  • -Chaat masala

Directions:

1. Prepare Meethi Khajoor Chutney:

  1. – In a saucepan, add jaggery, dates, swab, red chilli greasepaint, water, mix well & bring it to boil, cover & cook on low
  2. Honey for 4- 5 twinkles.
  3. – Now mash well with the help of lecher, mix well & cook for 1- 2 twinkles.
  4. – Let it cool.

2. Prepare Imli ki Khatti Chutney:

  1. – In a saucepan, add tamarind pulp, water, swab, gusto greasepaint, black swab, chaat masala,cornflour & whisk well
  2. . – Turn on the honey, bring it to boil & cook until it thickens( 2- 3 twinkles).
  3. – Let it cool.

Prepare Potato Chops:

  1. – In a coliseum, add gram flour, cumin seeds, swab, orange food color, incinerating soda pop, cooking oilpainting & whisk well
  2. – Gradationally add water, whisk well & beat well for 2- 3 twinkles & let it rest for 10 twinkles.
  3. – In acoliseum add potatoes & crush well with the help of lecher.
  4. – Add swab, red chilli greasepaint, coriander seeds, turmeric
    greasepaint, red chilli crushed, chaat masala, garlic paste, fresh coriander & blend well.
  5. – Grease hands with oil painting,take a small volume of admixture( 60g) & make galettes or kababs of equal sizes.
  6. – In a frying visage, heat cuisine oilpainting, now dip potato chops in set batter & shindig on medium honey from both sides until golden( makes 10).
     

4. Assembling:

  1. – In a serving server, add chickpeas, tomato, onion, green chilli, chaat masala, fried potato chops, yogurt, greenchutney, set imli ki khatti chutney, onion, set meethi khajoor chutney, papri, beetroot, green chilli, fresh coriander, chaat
    masala & serve!

Crispy Potato Rings

Ingredients for Crispy Potato Rings:

  • -Lal mirch (Red chili) crushed ½ tsp
  • -Chaat masala ½ tsp
  • -Cornflour 3 tbs
  • -Adrak paste (Ginger paste) ½ tbs
  • -Hara dhania (Fresh coriander) chopped handful
  • -Cooking oil for frying
  • -Aloo (Potatoes) boiled & cubes ½ kg
  • -Chawal ka atta (Rice flour) ½ Cup
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Zeera (Cumin seeds) roasted & crushed 1 tsp
  • -Namak (Salt) ½ tbs or to taste

Directions:

  1. – In a coliseum, add potatoes & crush them well with the help of the lecher.
  2. – Add rice flour, black pepper grease paint, cumin seeds, swab, red chili crushed, chaat masala, cornflour, and gusto paste & blend well.
  3. – Add fresh coriander, mix well & let it rest for 15 twinkles.
  4. – Grease hands with cuisine oil painting, take a large volume of admixture & make a ball
  5. . – Place on the clean working face( greased with cuisine oil painting) & roll into a spherical shape with the help of win and cut into slices also cut into rings using a cookie knife.
  6. – In a frying visage, heat cuisine oil painting and shindig potato ring on medium honey until golden.
  7. – Serve with sauce or tomato ketchup.

Doodh Badam Sharbat (Almond & milk drink)

Ingredients For Doodh Badam:

  • -Doodh (Milk) 4-5 Cups
  • -Sugar 1/3 Cup or to taste
  • -Cornflour 1 tsp
  • -Doodh (Milk) 1-2 tbs
  • -Badam (Almonds) sliced
  • -Badam (Almonds) soaked & peeled 20-22
  • -Zafran (Saffron strands) ¼ tsp
  • -Doodh (Milk) 2-3 tbs

Directions:

  1. -In a grinder, add almonds, saffron strands, and milk, grind well & set aside.
  2. -In a kettle, add milk, almonds mixture, and sugar, mix well & bring it to a boil, and cook on a medium flame for 3-4 minutes.
  3. -Dissolve cornflour in milk & whisk well.
  4. -Now add dissolved cornflour in cooked milk, mix well & cook for 1-2 minutes.
  5. -Let it cool at room temperature & refrigerate until chilled.
  6. -In the serving glass, add ice cubes, badam sharbat, and almonds & serve!

Easy Street Style Dahi Baray

Ingredients for Dahi Baray :

1. Prepare Baray:

  • Cornflour 2 tbs
  • Water 1 Cup
  • Dahi (Yogurt) chilled ½ kg
  • Sugar ¼ Cup or to taste
  • Mehran Dahi bara mix 1 pack (150g)
  • Warm water ¾ Cup
  • Cooking oil for frying
  • Lukewarm water for soaking

2. Imli ki Meethi Chutney:

  • Kala namak (Black salt) ¼ tsp
  • Ajwain (Carom seeds) ¼ tsp
  • Adrak powder (Ginger powder) ¼ tsp
  • Zarda ka rang (Orange food color) 1 pinch
  • Cornflour 2 tbs
  • Water 3-4 tbs
  • Gur (Jaggery) crushed 1 & ½ Cup
  • Imli pulp (Tamarind pulp) ½ Cup
  • Water 2 Cups
  • Lal mirch powder (Red chili powder) ½ tbs or to taste
  • Namak (Salt) ¼ tsp or to taste

3. Spicy Hari Chutney:

  • Namak (Salt) ½ tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Tatri (Citric acid) ½ tsp
  • Lemon juice 3 tbs
  • Cornflour 1 & ½ tbs
  • Water 2-3 tbs
  • Hara dhania (Fresh coriander) 1 & ½ Cups
  • Podina (Mint leaves) 1 & ½ Cups
  • Hari mirch (Green chilies) 6-7
  • Pyaz (Onion) 2 medium
  • Leshan (Garlic) cloves 5-6
  • Water 1 & ½ Cup
  • Cooking oil 1-2 tbs

4. Assembling Dahi Baray:

  • Spicy hari chutney
  • Imli ki meethi chutney
  • Hari mirch (Green chili) chopped
  • Lal mirch (Red chili) crushed
  • Papri
  • Hara dhania (Fresh coriander) chopped
  • Chaat masala
  • Aalo (Potato) boiled & cubes
  • Tamatar (Tomato) deseeded & chopped
  • Kheera (Cucumber) deseeded & chopped
  • Pyaz (Onion) slices

 Directions Dahi Baray:

1. Prepare Baray:

  1. In a bowl, upload dahi bara blend, heat water & whisk nicely, cowl & let it relax for 15 minutes.
  2. In a wok, heat cooking oil and pour the batter with the assistance of the small ladle, and fry on medium flame until golden brown.
  3. After frying, allow them to calm down for five minutes.
  4. In a bowl, upload lukewarm water, and fried baray and let them soak for eight-10 minutes then take them out from the water and squeeze lightly to cast off extra water & set them apart.
  5. In a saucepan, upload cornflour, and water & whisk nicely.
  6. Turn at the flame and cook on low flame till it becomes obvious & thickens and whisk constantly.
  7. Let it cool completely.
  8. In a bowl, upload yogurt, sugar, and dissolved cornflour mixture & whisk well.
  9. Refrigerate until use.

2. Imli ki Meethi Chutney:

  1. In a saucepan, add jaggery, tamarind pulp, and water, mix nicely & deliver it to a boil.
  2. Remove scum and add purple chili powder, salt, black salt, carom seeds, ginger powder, and orange meal coloration & mix well.
  3. In cornflour, upload water and whisk nicely.
  4. Now upload dissolved cornflour, blend well and prepare dinner on medium till thickens (2-three minutes).
  5. Let it cool.
  6. Store in a smooth & sterilized jar.

3. Storage

1 month in the fridge.

4. Spicy Hari Chutney:

  1. In a blender jug, add clean coriander, mint leaves, inexperienced chilies, onion, garlic, water & mixture properly.
  2. In a pot, upload cooking oil, and green paste, mix properly & convey it to a boil.
  3. Add salt, cumin seeds, citric acid, and lemon juice blend well & prepare dinner for 1-2 minutes.
  4. In cornflour, upload water and whisk properly.
  5. Now upload dissolved cornflour, blend well and cook dinner on medium till thickens (2-three mins).
  6. Let it cool.
  7. Store in a smooth & sterilized jar.

5. Storage:

1 month in the refrigerator.

6. Assembling:

  1. In a serving dish, upload prepared baray, sprinkle chaat masala, upload organized yogurt, boiled potato, tomato, cucumber, onion, spicy Hari chutney,imli ki meethi chutney, inexperienced chili, prepared yogurt, sprinkle chaat masala, red chili crushed, spicy Hari chutney,imli ki meethi chutney, papri, sparkling coriander & serve!
  2. On a serving plate, upload prepared baray & damage them.
  3. Add prepared yogurt, sprinkle chaat masala, upload tomato, boiled potato, cucumber, onion, inexperienced chili, highly spiced Hari chutney,imli ki meethi chutney, organized yogurt, sprinkle crimson chili crushed, chaat masala, papri & serve!

Mille-Feuille

Ingredients Mille-Feuille:

1. Prepare Custard Filling:

  • -Doodh (Milk) 500ml
  • -anday ki zardi (Egg yolks) 4
  • -Sugar 150g (approx. ½ Cup)
  • -Cornflour 40g (approx. 4 tbs)
  • -Vanilla essence ½ tsp
  • -Makhan (Butter) 15g (approx. 1 tbs)
  • -Puff pastry 250g

2. Assembling:

  • -Whipped cream
  • -Chocolate as required
  • -Chocolate chips
  • -Cherry

Headings Mille-Feuille:

  1. Plan Custard Filling:
  2. -In a saucepan, add milk and carry it to bubble.
  3. -In a bowl, add egg yolks, sugar, cornflour, and vanilla substance and whisk well.
  4. -Steadily add hot milk (approx. 1 Cup) in a bowl and whisk well.- On a saucepan, place sifter, add custard combination and strain, whisk well and cook until it thickens (5-6 minutes).
  5. -Add margarine and whisk well.
  6. -On a bowl, place sifter, add arranged custard, strain and cover the surface with grip film and refrigerate for 6 hours or short-term.
  7. -Custard cream can be made a day ahead of time.
  8. -Eliminate grip film, beat well until it’s smooth then move to a channeling pack and refrigerate until use.
  9. -Sprinkle dry flour, place puff baked good, and carry out with the assistance of a moving pin.
  10. -Eliminate the lopsided sides and cut them into square shapes (2×4 inches).
  11. -Move the rectangular onto a baking plate fixed with margarine paper, cover it with spread paper, and put one more baking plate on it.
  12. -Keep the weighty article on the baking plate prior to baking to overload it.
  13. -Prepare in preheated broiler at 160C until brilliant and fresh (24 minutes) and the two barbecues on.
  14. -Take out from broiler and let them cool on a cooling rack (makes 18).

3. Gathering:

  1. -On a puff cake layer, add arranged custard filling and put a second layer of puff baked goods on it, and rehash the cycle with the subsequent layer.
  2. -Put the third puff cake layer on top and embellishment with whipped cream, chocolate, chocolate chips, and cherry and serve

Ingredients:

Prepare Custard Filling Mille-Feuille-Recipe:

  • -Doodh (Milk) 500ml
  • -Anday ki zardi (Egg yolks) 4
  • Sugar 150g (approx. ½ Cup)
  • -Cornflour 40g (approx. 4 tbs)
  • -Vanilla essence ½ tsp
  • -Makhan (Butter) 15g (approx. 1 tbs)
  • -Puff pastry 250g

Assembling Mille-Feuille-Recipe:

  • -Whipped cream
  • -Chocuiredolate as req
  • -Chocolate chips
  • -Cherry

Headings:

  1. Plan Custard Filling:
  2. -In a saucepan, add milk and carry d it to bubble.
  3. -In a bowl, add egg yolks, sugar, cornflour, and vanilla substance and whisk well.
  4. -Steadily add hot milk (approx. 1 Cup) in a bowl and whisk well.- On a saucepan, place sifter, add custard combination and strain, whisk well and cook until it thickens (5-6 minutes).
  5. -Add margarine and whisk well.
  6. -On a bowl, place sifter, add arranged custard, strain and cover the surface with grip film and refrigerate for 6 hours or short-term.
  7. -Custard cream can be made a day ahead of time.
  8. -Eliminate grip film, beat well until it’s smooth then, at that point, move to a channeling pack and refrigerate until use.
  9. -Sprinkle dry flour, place puff baked good, and carry out with the assistance of a moving pin.
  10. -Eliminate the lopsided sides and cut them into square shapes (2×4 inches).
  11. -Move the rectangular onto a baking plate fixed with spread paper, cover it with margarine paper, and put one more baking plate on it.
  12. -Keep the weighty article on the baking plate prior to baking to overload it.
  13. -Heat in preheated broiler at 160C until brilliant and fresh (24 minutes) and the two barbecues on.
  14. -Take out from broiler and let them cool on a cooling rack (makes 18).

Collecting:

  1. -On a puff-baked good layer, add arranged custard filling and put a second layer of puff cake on it, and rehash the cycle with the subsequent layer.
  2. -Put a third puff cake layer on top and trim with whipped cream, chocolate, chocolate chips, and cherry, and serve (makes 6).