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Hyderabadi Dahi Baray

Ingredients Hyderabadi Dahi Baray:

1. Prepare Dahi (Yogurt Mixture):

  • -Dahi (Yogurt) 500g
  • -Zeera powder (Cumin powder) 1 tsp
  • -Lal mirch powder (Red chili powder) ½ tsp or to taste
  • -Namak (Salt) ½ tsp or to taste
  • -Chaat masala ½ tsp
  • -Hari mirch (Green chili) crushed 1 tsp
  • -Water 1 Cup or as required

2. Prepare Bhalla:

  • Baisan (Gram flour) 1 & ½ Cups
  • -Zeera (Cumin powder) roasted & crushed 1 tsp
  • -Lal mirch powder (Red chili powder) 1 tsp or to taste
  • -Namak (Salt) 1 tsp or to taste
  • -Ajwain (Carom seeds) ¼ tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Sabut dhania (Coriander seeds) crushed 1 tsp
  • -Baking soda ¼ tsp
  • -Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • -Hara dhania (Fresh coriander) chopped 1 tbs
  • -Water 1 Cup or as required
  • -Cooking oil for frying

3. Prepare Tadka:

  • -Cooking oil 3-4 tbs
  • -Rai dana (Mustard seeds) ½ tsp
  • -Zeera (Cumin seeds) 1 tsp
  • -Sukhi Lal mirch (Dried red chilies) 4-5
  • -Curry patta (Curry leaves) 12-15
  • -Kashmiri Lal mirch (Kashmiri red chili) powder ½ tsp

Directions:

1. Prepare Dahi (Yogurt Mixture):

  1. – In a coliseum, add yogurt, cumin grease paint, red chili grease paint, swab, chaat masala, and green chili & whisk well.
  2. – Add water, whisk well & chill for 30 twinkles. Prepare Bhalla.
  3. – In a coliseum, add gram flour, cumin seeds, red chili greasepaint, swab, carom seeds, turmeric greasepaint, coriander seeds, incinerating soda pop, gusto garlic paste & fresh coriander.
  4. – Gradationally add water, whisk well & beat well for 2- 3 twinkles. Note To check the thickness of the batter, drop 1 tsp of batter& pour in water, if it sinks, beat again for 1- 2 minutes. However, its ready to use, If the batter floats.
  5. – In a wok, heat cuisine oil painting, pour the batter with the help of a small spoon, and shindig on medium honey until golden.
  6. – In a coliseum, add lukewarm water, and fried baray and let them soak for 6- 8 twinkles also take out from the water and squeeze gently to remove redundant water.
  7. – In a serving dish, add set baray & pour set yogurt. Prepare Tadka
  8. – In a small frying visage, add cuisine oil painting & heat it.
  9. – Add mustard seeds, cumin seeds, and dried red chilies & blend well. – Add curry leaves & blend well.
  10. -Add Kashmiri red chili grease paint & blend well. – Pour set tadka on dahi baray & serve!

 

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!

BBQ Bihari Boti

Ingredients For BBQ Bihari Boti:

  • Zeera (Cumin seeds) 1 tsp
  • Kashkhash (Poppy seeds) 1 & ½ tbs
  • Pyaz (Onion) fried ½ Cup
  • Lal mirch powder (Red chili powder) ½ tbs or to taste
  • Namak (Salt) 1 tsp or to taste
  • Dahi (Yogurt) hung ½ Cup
  • Sarson ka tel (Mustard oil) 2 tbs
  • Sabut Lal mirch (Button red chilies) 6-7
  • Sabut dhania (Fresh coriander) ½ tbs
  • Jail (Nutmeg) ½ piece
  • Javatari (Mace) 3 blades
  • Kala jeera (Caraway seeds) ½ tsp
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Hari mirch (Green chilies) 2-3
  • Leshan (Garlic) cloves 4-5
  • Kacha papita (Raw papaya) 1/4 Cup
  • Adrak (Ginger) 1-inch piece
  • Lemon juice 1 & ½ tbs
  • Mutton/Beef boneless cubes ½ kg
  • Hari elaichi (Green cardamom) 3
  • Badi elaichi (Black cardamom) 1
  • Darchini (Cinnamon sticks) 2
  • Laung (Cloves) 3-4

Directions:

  1. In the chopper, add green chilies, garlic, raw papaya, ginger, lemon squeeze, and cleave well and put away.
  2. In a bowl, add sheep/meat boneless cubes,grinded papaya combination and blend well, cover and marinate for 30 minutes.
  3. In a searing pan, add green cardamom, black cardamom, cinnamon sticks, cloves,star anise, button red chilies, coriander seeds, nutmeg,mace, caraway seeds,black peppercorns,cumin seeds,poppy seeds, and dry dish until fragrant.
  4. Allow it to chill off.
  5. In the zest mixer, add cooked flavors and drudgery to make a powder.
  6. Add broiled onion and mix well.
  7. In marinated sheep/beef, add mixed spices, red stew powder, salt, and yogurt and blend well.
  8. Add mustard oil and blend well, cover, and marinate for 4-6 hours in the fridge.
  9. String marinated meat into sticks.
  10. Put sticks on (consuming charcoal) bar-b-que endlessly barbecue from all sides until done and season with oil.

Authentic Grandma’s Sil Batta Shami Kabab

Ingredients Authentic Grandma’s :

  • -Boneless beef cubes ½ kg (without fat)
  • -Leshan (Garlic) 6-7 cloves
  • -Adrak (Ginger) 2-inch piece
  • -Sabut dhania (Coriander seeds) 1 & ½ tbs
  • -Zeera (Cumin seeds) 1 tbs
  • -Sabut Lal mirch (Button red chillies) 8-10
  • -Sabut kali mirch (Black peppercorns) 1 tsp
  • -Laung (Cloves) 3-4
  • -Darchini (Cinnamon sticks) 2
  • -Hari elaichi (Green cardamom) 2
  • -Badi elaichi (Black cardamom) 2
  • -Tez patta (Bay leaf) 1
  • -Namak (Salt) 1 tsp or to taste
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Lal mirch powder (Red chilli powder) ½ tsp or to taste
  • -Water 4 Cups or as required
  • -Chana daal (Split Bengal gram) 250g (soaked for 2 hours in warm water)
  • -Water ½ Cup or as required
  • -Pyaz (Onion) chopped 2 medium
  • -Hari mirch (Green chillies) chopped 3-4
  • -Lemon juice 1 & ½ tbs
  • -Hara dhania (Fresh coriander) chopped handful
  • -Podina (Mint leaves) chopped handful
  • -Anda (Egg) 1 as required
  • -Cooking oil for frying

Directions Authentic Grandma’s Sil Batta Shami Kabab:

  1. -In a pot, add beef, garlic, ginger, coriander seeds, cumin seeds, button red chillies, black peppercorns, cloves, cinnamon sticks, green cardamom, black cardamom, bay leaf, salt, turmeric powder, red chilli powder, water, mix well & bring it to boil, cover & cook on low flame until 80% done (30-35 minutes).
  2. -Add chickpea lentils & mix well.
  3. -Add water, mix well & cook for 1-2 minutes, cover & cook on low flame until lentil & meat is tender (15-20 minutes) then cook on high flame until the mixture dries up.
  4. -Remove & discard bay leaves.
  5. -Let it cool completely.
  6. -On-site batta (grinding stone), add kabab mixture, and gradually add water (1-2 tsp) while grinding.
  7. -Add water if & when required.
  8. -Repeat the process until the whole mixture is done.
  9. -Take out in a bowl, add onion, green chillies, lemon juice, fresh coriander, mint leaves, and egg & mix until well combined.
  10. -Grease hands with oil, take a mixture (60g) & make kababs of equal sizes (makes 20-22).
  11. -Can be stored in an airtight container for up to 1 month in the freezer.
  12. -In a frying pan, add cooking oil & fry kababs on medium flame from both sides until golden brown.
  13. -Serve with chutney.