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Hara dhania (fresh coriander)

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Kala Chana Aloo Chaat

Ingredients Kala Chana Aloo Chaat:

  • -Aloo (Potatoes) boiled & cubes 2 large
  • -Pyaz (Onion) chopped 2 small
  • -Tamatar (Tomato) chopped 2 large
  • -Hara dhania (Fresh coriander) chopped handful
  • -Lemon juice 2-3 tbs
  • -Hari mirch (Green chilli) chopped 1 tbs
  • -Hara dhania (Fresh coriander) chopped
  • -Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
  • -Lal mirch (Red chilli) crushed 1 tsp
  • -Namak (Salt) ½ tsp or to taste
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Reserved boiled chickpea water 3-4 tbs
  • -Imli pulp (Tamarind pulp) 4-5 tbs
  • -Reserved boiled chickpea water ½ Cup
  • -Kalay channa (Black chickpeas) 300g (soaked overnight)
  • -Water 5-6 Cups or as required
  • -Namak (Salt) ½ tbs or to taste
  • -Cooking oil 3-4 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Zeera (Cumin seeds) roasted & crushed 1 tsp

Directions:

  1. – In a pressure cooker, add black chickpeas, water, and swab & bring it to boil.
  2. – Remove proletariat, close with lid & pressurechef on medium honey until tender( 15- 20 twinkles) also strain & reserve water for after use.
  3. – In a wok, add cuisine oil painting, and gusto garlic paste & blend well.
  4. – Add cumin seeds, coriander seeds, red chilli crushed, swab, and red chilligreasepaint & blend well.
  5. – Add reserved boiled chickpeas water, mix well & cook for a nanosecond.
  6. – Add boiled black chickpeas & blend well.
  7. – Add tamarind pulp, and reserved boiled chickpea water, mix well & cook for 2 twinkles.
  8. – Add boiled potatoes, onion, tomato, fresh coriander, bomb juice, and green chilli & give it a good blend.
  9. – Garnish with fresh coriander &serve!

Special Breakfast Omelette

Ingredients for Special Breakfast Omelette:

  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Andy (Eggs) 5-6
  • -Lal mirch (Red chilli) crushed ½ tsp
  • -Hari mirch (Green chillies) whole 3-4
  • -Hara dhania (Fresh coriander) chopped
  • -Cooking oil 2-3 tbs
  • -Pyaz (Onion) chopped 1 large
  • -Aloo (Potatoes) small cubes 2 medium
  • -Tamatar (Tomatoes) chopped 2 medium
  • -Namak (Salt) ½ tsp or to taste

Directions:

  1. – In a frying visage, add cuisine oil painting, onion & sauté until translucent. – Add potatoes, mix well & cook until light golden( 5- 6 twinkles)
  2. . – Add tomatoes & blend well, cover & chef on low honey until tomatoes are soft( 4- 5 twinkles). –
  3. Add swab, black pepper grease paint, mix well & cook for a nanosecond.
  4. – Add eggs one by one, red chilli crushed & green chillies, cover & chef on low honey for 6- 8 twinkles.
  5. – Sprinkle fresh coriander, cut into slices & serve with paratha & tea.

Smokey Masala Drumsticks

Ingredients For Smokey Masala Drumsticks:

  • -Besan (Gram flour) roasted 1 tbs
  • -Laung powder (Clove powder) 1/8 tsp
  • -Lemon juice 1 tbs
  • -Cooking oil 3-4 tbs
  • -Koyla (Charcoal) for smoke
  • -Lemon wedges
  • -Hara dhania (fresh coriander) chopped
  • -Pyaz (onion) rings
  • -Chicken drumsticks 1 kg
  • -Kashmiri Lal mirch (Kashmiri red chilies) 4-5
  • -Pyaz (Onion) sliced 1 medium
  • -Mong phali (Peanuts) roasted 3-4 tbs
  • -Dahi (Yogurt) strained ¾ Cup
  • -Water 2 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Lemon zest 1 & ½ tsp
  • -Zeera powder (Cumin powder) 1 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Garam masala powder ½ tsp

Directions:

  1. – Place deep cuts on funk hams & set away. – On a frying visage, add Kashmiri red chillies( cut with the help of kitchen
  2. scissor), onion & dry repast on medium honey until ambrosial( 3- 4 twinkles). – Let it cool. – In a blender flagon, add
  3. roasted chilies & onion, peanuts, yogurt, and water & mix into a thick paste. – In a coliseum, add amalgamated paste, gusto
  4. garlic paste, bomb tang, cumin greasepaint, swab, red chili greasepaint, turmeric greasepaint, garam masala greasepaint,
  5. gram flour, clove greasepaint, bomb juice & whisk well. – In marination, add funk hams, apply condiment on all pieces duly,
  6. cover & marinate for 4 hours or overnight in the refrigerator. – In a wok, add cuisine oil painting & marinated hams, apply
  7. remaining condiment, cover & chef on low honey for 12- 15 twinkles, turn sides in between to cook from all sides, apply
  8. remaining condiment, cover & chef on low honey until tender( 12- 15 twinkles). – Give coal bank for 2 twinkles. – Serve with
  9. bomb wedges, fresh coriander, and onion rings & serve!