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Lal mirch (Red chili)

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Samosa Chaat Tray

Ingredients Samosa Chaat Tray:

1. Prepare Aalo & Imli ki Khatti Chutney:

Aalo (Potatoes) boiled 300g

-Imli pulp (Tamarind pulp) ¼ Cup

-Namak (Salt) 1 tsp or to taste

-Maida (All-purpose flour) 2 tbs

-Ajwain (Carom seeds) 1/8 tsp

-Tatri (Citric acid) ¼ tsp

-Chicken powder 1 tbs

-Zarda ka rang (Orange food color) ¼ tsp

-Water 2 Cups

-Water 2 & ½ Cups

-Lal mirch (Red chili) crushed 2 tsp

-Sabut dhania (Coriander seeds) roasted & crushed 2 tsp

-Zeera (Cumin seeds) roasted & crushed ½ tbs

-Monsalwa Chicken Spring roll 700g (1 pack)

-Monsalwa Chicken samosa 480g (1 pack)

-Cooking oil for frying

2. Assembling:

-Tamatar (Tomatoes) deseeded & chopped

-Pyaz (Onion) chopped

-Kheera (Cucumber) deseeded & chopped

-Safed chane (Chickpeas) boiled

-Chaat masala

-Lal mirch (Red chili) crushed

-Dahi (Yogurt) whisked

-Sev nimco

-Hara dhania (Fresh coriander) chopped

Directions:

1. Prepare Aalo & Imli ki Khatti Chutney:

  1. – In a blender flagon, add potatoes, tamarind-purpose flour, carom seeds, citric acid, funk grease paint, orange food color,water & mix well.
  2. – Transfer to a wok, add water, red chili crushed, coriander seeds, and cumin seed & blend well, cook on medium honey until sauce thickens( 8- 10 twinkles) & keep mixing in between.
  3. – Let it cool fully. – In a wok, heat cuisine oil painting ( 150C) & shindig funk spring rolls on medium honey until golden & crisp and set away.
  4. – In a wok, heat cuisine oilpainting( 150C) & shindig funk samosa on medium honey until golden & crisp and set away.

2. Assembling:

  1. – On a charger, add & spread set aalo & imli ki khattichutney, add fried funk spring rolls & fried funk samosa, set aalo & imli ki khattichutney, tomatoes, onion, cucumber, chickpeas, chaat masala, red chili crushed, yogurt, sev nimco, fresh coriander &
    serve!

Bread Samosa in Air Fryer

Ingredients Bread Samosa in Air Fryer:

1. Prepare Chicken & Cheese Filling:

  • -Pickled jalapenos chopped ¼ Cup
  • -Hara pyaz (Spring onion) chopped ¼ Cup
  • -Bread slices large as required
  • -Water as required
  • -Namak (Salt) ¼ tsp or to taste
  • -Paprika powder ½ tsp
  • -Lehsan powder (Garlic powder) ½ tsp
  • -Non-stick spray
  • -Cooking oil 2 tbs
  • -Lehsan (Garlic) chopped 1 & ½ tbs
  • -Maida (All-purpose flour) 2 tbs
  • -Doodh (Milk) ¾ Cup
  • -Lal mirch (Red chili) crushed 1 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Kali mirch powder (Black pepper powder) 1 tsp
  • -Garam masala powder ½ tsp
  • -Chicken boiled & shredded 350g
  • -Cheddar cheese grated 1 Cup
  • -Mozzarella cheese grated 1 Cup

Directions:

1. Prepare Chicken & Cheese Filling:

  1. – In a frying visage, add cuisine oil painting, and garlic, mix well & shindig until lightly golden.
  2. – Add all-purpose flour & blends well
  3. . – Add milk, blend continuously & cook until it thickens.
  4. – Add red chili crushed, swab, black pepper grease paint, and garam masala grease paint & blend well.
  5. – Add funk & blend until well combined.
  6. – Let it cool fully.
  7.  – Add cheddar rubbish, mozzarella rubbish, pickled jalapenos & spring onion, mix well & set away.
  8. – Cut circles of chuck slices with the help of a cookie knife(4.5 inches) & set away.
  9. – Use leftover check to make breadcrumbs, transfer to the wok & dry repast on medium-low honey until light golden & crisp( 3- 4 twinkles), hash well to make breadcrumbs & set away.
  10. – Roll out chuck circles with the help of a rolling leg and cut them into two pieces.
  11. – On one side of the chuck, apply water, join two sides/ edges to make a cone, and press gently to seal the cone.
  12. – Fill the cone with set funk &rubbish stuffing, apply water on the edges, bring the edges together and seal the edges duly.
  13. – Prepare the remainingchucksamosas also( makes 45).
  14. – In one coliseum, add water & in another coliseum add a set of diced breadcrumbs, swab, paprikagreasepaint, garlic greasepaint, and mix well.
  15. – Now dip chucksamosa in water & fleece with breadcrumbs.
  16. – Can be stored in a watertight vessel for over two 2 weeks in a freezer.
  17. – In a range handbasket, place chucksamosa and spot non-stick spray on both sides of the samosa & air shindig at 160C for 12 twinkles.
  18. – Serve with chili sauce!

 

 

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!

Cheeseburger Wraps 2 ways

Ingredients For Cheeseburger Wraps:

Prepare Beef Patty:

  • Beef qeema (Mince) 500g (lean meat)
  • Anday ki zardi (Egg Yolk) 1
  • BBQ sauce 1 tbs
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch (Red chili) crushed 1 tsp
  • Lehsan powder (Garlic powder) 1 tsp
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Cooking oil 2 tbs
  • Cheddar cheese slice

Cheese Burger Wrap with Iceberg:

  • Iceberg leaves
  • Mustard paste
  • Pickled jalapeno slices
  • Lite Mayonnaise or Greek yogurt
  • Tamatar (Tomato) slices
  • Tomato ketchup
  • Pyaz (Onion) rings

Cheese Burger Wrap Tortilla:

  • Whole wheat tortilla
  • Dahi (Yogurt) whisked
  • Tamatar (Tomato) slices
  • Tomato ketchup
  • Pyaz (Onion) slices
  • Mustard paste
  • Pickled cucumber sliced
  • Salad patta (Lettuce leaves)

Directions For Cheeseburger Wraps:

Prepare Beef Patty:

  1. In a coliseum, add beef hash, egg thralldom, bbq sauce, black pepper grease paint, swab, red chili crushed, garlic
    grease paint, fresh coriander & blend well. Grease hands with oil painting, take a small volume of admixture( 90g) & make
    galettes of equal sizes. On a cast iron visage, add cuisine oil painting & heat it, place beef croquette, press with the help of
    burger croquette press & chef from both sides until brown( 3- 4 twinkles on each side). On the burger croquette, place the cheddar
    rubbish slice & set it away( makes 7- 8 galettes).

Rubbish Burger Wrap with Iceberg

  1. On two icicle leaves, add mustard paste & pickled jalapeno on the one-quarter side, add lite
    mayonnaise and tomato slices on the alternate quarter side, tomato ketchup & cheeseburger croquette on the third quarter side,
  2. onion rings on the fourth quarter side & fold each side on one another making a serape & serve!

Rubbish Burger Wrap Tortilla

  1. On a whole wheat tortilla, make cuts with the help of a cutter. Add cheeseburger croquette on the one-quarter side, add yogurt &
    tomato slices on the alternate quarter side, tomato ketchup & onion on third quarter side, mustard paste, pickled cucumbers
    & lettuce leaves on the fourth quarter side & fold each side on one another making a serape & serve!