Tag

Kashmiri Lal mirch

Browsing

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!

Crispy Tandoori Pakoray With Amazing Tandoori Chutney

Ingredients For Tandoori Pakoray:

1. Prepare Spicy Tandoori Chutney:

  • -Lemon juice 2 tbs
  • -Cooking oil 1 tsp
  • -Orange food color ¼ tsp or as required
  • -Koyla (Charcoal) for smoke
  • -Mayonnaise ½ Cup
  • -Dahi (Yogurt) 1 Cup
  • -Tandoori masala 2 tbs
  • -Kashmiri Lal mirch (Kashmiri red chili) powder ½ tsp
  • -Namak (Salt) 1 pinch or to taste

2. Prepare Green Chutney:

  • Hari mirch (Green chilies) 7-8
  • -Namak (Salt) ¼ tsp or to taste
  • -Lemon juice 2-3 tbs
  • -Water ¼ Cup or as required
  • -Hara dhania (Fresh coriander) handful
  • -Podina (Mint leaves) handful
  • -Leshan (Garlic) cloves 4-5
  • -Zeera (Cumin seeds) 1 tsp

3. Prepare Crispy Tandoori Pakoray:

  • -Zeera (Cumin seeds) 1 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Sabut dhania (Coriander seeds) crushed 1 tbs
  • -Baisan (Gram flour) sifted 2 & ½ Cups
  • -Water ½ Cup or as required
  • -Cooking oil for frying
  • Pyaz (Onion) sliced 1 Cup
  • -Gajar (Carrot) grated 1 Cup
  • -Band gobhi (Cabbage) shredded 1 & ½ Cups
  • -Aloo (Potato) julienne 2 medium
  • -Hari pyaz (Spring onion) chopped ½ Cup
  • -Hari mirch (Green chili) sliced 1 tbs
  • -Hara dhania (Fresh coriander) chopped 2-3 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 2 tsp
  • -Tandoori masala 1 tbs
  • -Baking soda ½ tsp

4. Assembling:

  • -Dahi (Yogurt) whisked
  • -Nimco sev
  • -Peanuts roasted
  • -Lal mirch (Red chili) crushed

Directions:

1. Prepare Spicy Tandoori Chutney:

  1. -In a bowl, add mayonnaise, yogurt, tandoori masala, Kashmiri red stew powder, salt, and lemon juice and whisk well.
  2. -In a saucepan, add preparing oil, prepared sauce, and orange food color, mix well, and cook briefly.
  3. -Switch off the fire and give coal smoke for 2 minutes.
  4. -Allow it to cool and save.

2. Prepare Green Chutney:

  1. -In a jug, add new coriander, mint leaves, garlic, cumin seeds, green chilies, salt, lemon juice, and water, blend well and put away.

3. Prepare Crispy Tandoori Pakoray:

  1. -In a bowl, add onion, carrot, cabbage, potato, spring onion, green chillI, fresh coriander, ginger garlic paste, tandoori masala, baking soda, cumin seeds, salt, coriander seeds, and blend well.
  2. -Add gram flour and blend until all around joined.
  3. -Continuously add water and blend well.
  4. -In a wok, heat cooking oil and broil on medium fire until brilliant and fresh.

4. Assembling:

  1. -On broiled fritters,add yogurt, prepared hot roasted chutney, prepared green chutney,nimco sev, peanuts, red bean stew squashed, and serve