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Garam masala powder

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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.

 

Lobia Masala

Ingredients for white Lobia Masala:

  • -Namak (Salt) 1 tsp or to taste
  • -Makhan (Butter) 2-3 tbs
  • -Kasuri methi (Dried fenugreek leaves) 2 tbs
  • -Garam masala powder ½ tsp
  • -Reserved boiled beans water ¾ Cup
  • -Lemon juice 1 tbs
  • -Hari mirch (Green chillies) sliced 2-3
  • -Hara dhania (Fresh coriander) chopped handful
  • -Hara dhania (Fresh coriander) chopped
  • -Lemon wedges
  • -Safed labia (Black eyed beans) 1 & ½ Cups
  • -Namak (Salt) 1 tsp or to taste
  • -Water 4 Cups
  • -Cooking oil 3-4 tbs
  • -Pyaz (Onion) chopped 2 medium
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Tamatar (Tomatoes) chopped 3-4 medium
  • -Reserved boiled beans water ¼ Cup
  • -Dhania powder (Coriander powder) 1 tsp
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Haldi powder (Turmeric powder) ¼ tsp
  • -Zeera powder (Cumin powder) 1 tsp

Directions Lobia Masala:

  1. – In a pressure cooker, add black-eyed sap, swab, and water & blend well, cover & pressure chef for 12- 15 twinkles also strain& set away.
  2. – Reserve 1 Mug of boiled sap water for after use. – In a wok, add cuisine oil painting, onion & sauté until translucent.
  3. – Add gusto garlic paste & blend well.
  4. – Add tomatoes & blend well.
  5. – Add reserved boiled sap water & blend well.
  6. – Add coriander grease paint, red chilli grease paint, turmeric grease paint, and cumin grease paint, swab, and mix well & cook until tomatoes are soft( 3- 4 twinkles).
  7. – Add adulation, dried fenugreek leaves, garam masala greasepaint, mix well & cook for 2 twinkles.
  8. – Add boiled black-eyed sap & blend well.
  9. – Add reserved boiled sap water & blend well
  10. . – Add bomb juice, green chillies, and fresh coriander & blend well.
  11. – Garnish with fresh coriander, and bomb wedges & serve with chapati or naan!

Chicken Badami Handi

Ingredients For Chicken Badami :

  • -Adrak (Ginger) julienne
  • -Makhan (Butter) 2-3 tbs
  • -Hari mirch (Green chillies) sliced 2-3
  • -Hara dhania (Fresh coriander) chopped
  • -Adrak (Ginger) julienne
  • -Laung (Cloves) 2-3
  • -Hari elaichi (Green cardamom) 2
  • -Garam masala powder 1 tsp
  • -Jaifil powder (Nutmeg powder) 1/8 tsp
  • -Javitri powder (Mace powder) 1/8 tsp
  • -Kasuri methi (Dried fenugreek leaves) 1 tsp
  • -Hari mirch (Green chilli) sliced 1-2
  • -Hara dhania (Fresh coriander) chopped
  • -Hari mirch (Green chilli) 1-2
  • -Pyaz (Onion) fried ¼ Cup
  • -Hara dhania (Fresh coriander) 2 tbs
  • -Podina (Mint leaves) 6-8 leaves
  • -Olper’s Milk ¼ Cup
  • -Olper’s Cream ¼ Cup
  • -Olper’s Milk 1 Cup
  • -Cooking oil ½ Cup
  • -Badam (Almonds) cut in half 8-10
  • -Dahi (Yogurt) whisked ½ Cup
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Zeera (Cumin seeds) roasted & crushed 2 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Tomato paste 2 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Boneless chicken cubes 700g
  • -Badam (Almonds) soaked & peeled 14-15

Directions:

  1. – In a coliseum, add yoghurt, red chilli grease paint, cumin seeds, turmeric grease paint, black pepper grease paint, coriander
  2. seeds, swab, tomato paste, gusto garlic paste & whisk well. – Add funk & blend well, cover & marinate for 15- 20 twinkles. –
  3. In a grinder, add almonds, green chilli, fried onion, fresh coriander, mint leaves, and milk & grind to a make thick paste & set
    away.
  4. – In a flagon, add cream, and milk, whisk well & set away.
  5. – In a wok, add cuisine oil painting, almonds & shindig for a
    nanosecond & reserve for garnishing.
  6. – In the same wok, add cloves, and green cardamom and mix well.
  7. – Add marinated
    funk, mix well & cook on medium honey until oil painting separates( 6- 8 twinkles).
  8. – Add badam & masala paste, mix well
    & cook for 4- 5 twinkles.
  9. – Add olper’s milk & cream admixture, mix well & cook on medium honey until it thickens( 4- 5
    twinkles)
  10. . – Add garam masala greasepaint, nutmeg greasepaint, mace greasepaint, and dried fenugreek leaves & mix well,cover & poach on low honey until oil pain
  11. – Add green chillies & shindig for 30 seconds.
  12. – Add set Badamifunk, trim with fried almonds, fresh coriander, gusto & serve!

Chapli Kofta Pulao

Ingredients For Chapli Kofta Pulao:

1. Prepare Chapli Koftay:

  • -Garam masala powder ½ tsp
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Lal mirch (Red chilli) crushed 1 tbs
  • -Hari mirch (Green chilli) chopped 1 & ½ tbs
  • -Makai ka atta (Maize flour) ½ Cup
  • -Hara dhania (Fresh coriander) chopped 2-3 tbs
  • -Anda (Egg) 1
  • -Tamatar (Tomatoes) deseeded & chopped 2 medium
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Namak (Salt) 1 & ½ tsp or to taste
  • -Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
  • -Zeera powder (Cumin powder) 1 tsp
  • -Ajwain (Carom seeds) 1 tsp
  • -Anardana (Dried pomegranate seeds) crushed 1 & ½ tbs
  • -Cooking oil 1 tbs
  • -Andy (Eggs) whisked 2
  • -Boneless beef 600g
  • -Beef charbi (Fat) 80g
  • -Pyaz (Onion) grated & squeezed 2 medium

2. Prepare Pulao:

  • -Zeera powder (Cumin powder) 1 & ½ tsp
  • -Lal mirch (Red chilli) crushed ½ tbs
  • -Saunf (Fennel seeds) crushed 1 tsp
  • -Garam masala powder 1 tsp
  • -Hot water 3 Cups
  • -Hari mirch (Green chillies) 4-5
  • -Hara dhania (Fresh coriander) chopped
  • -Pyaz (Onion) fried
  • -Laung (Cloves) 3-4
  • -Tez patta (Bay leaves) 2
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Hari mirch (Green chilli) paste ½ tbs
  • -Tamatar (Tomato) sliced 1 medium (optional)
  • -Dahi (Yogurt) whisked 1 Cup
  • -Namak (Salt) ½ tbs or to taste
  • -Sabut dhania (Coriander seeds) crushed 1 & ½ tsp
  • -Boiling water as required
  • -Chawal (Rice) Sella 500g (soaked for 30 minutes)
  • -Ghee (Clarified butter) 1 Cup or as required
  • -Pyaz (Onion) sliced 3 medium
  • -Zeera (Cumin seeds) 1 tsp
  • -Sabut kali mirch (Black peppercorns) 14-15
  • -Darchini (Cinnamon sticks) 2
  • -Badi elaIchi (Black cardamom) 1

Directions:

1. Prepare Chapli Koftay:

  1. – In a frying visage, add cuisine oil painting, whisked eggs, spread unevenly & cook from both sides & set away. – In an eggbeater, add beef, beef fat & chop well.
  2. – Take out in a coliseum, add onion, tomatoes, gusto garlic paste, swab, coriander seeds, cumin greasepaint, carom seeds, pomegranate seeds, garam masala greasepaint, black peppergreasepaint, red chilli crushed, green chilli, sludge flour, omelette, fresh coriander, egg & blend until well combined
  3. -Grease hands with oil painting, take a small volume of admixture( 40g) and make meatballs of equal sizes & set them away( makes28).

2. Prepare Pulao:

  1. – In boiling water, add rice & blanch rice for 1- 2 twinkles to remove redundant bounce also strain well& set away.
  2. – In a pot, add clarified adulation & let it melt
  3. . – Add set meatballs & shindig on medium honey until brown, take out & set away.
  4. – In the same pot, add onion & shindig until golden brown.
  5. – Take out half the volume of fried onion &reserve it for after use
  6. . – In the remaining fried onion, add cumin seeds, black peppercorns, cinnamon sticks, black cardamom, cloves, and bay leaves & mix well.
  7. – Add gusto garlic paste, and green chilli paste & blend well
  8. . – Add tomatoes, mix well & cook for2- 3 twinkles.
  9. – Add yoghurt, mix well & cook for a nanosecond.
  10. – Add swab, coriander seeds, cumin greasepaint, red chilli crushed, fennel seeds, and garam masala greasepaint, mix well & cook until oil painting separates( 3- 4 twinkles).
  11. – Addbleached rice & blend well. – Add hot water, mix well & cook for 2- 3 twinkles.
  12. – Add fried chapli kofta, green chillies, fresh coriander & fried onion, cover with aluminium antipode & seal with a lid and cook on high honey for 2- 3 twinkles to makeup brume also brume chef on low honey for 12- 15 twinkles.
  13. – Garnish with fried onion, and serve with raita & salad!

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.