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-Lehsan (Garlic)

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Kathiawari Aloo Choley

Ingredients Aloo Choley:

1. Prepare Hari Chutney:

  • -Zeera (Cumin seeds) 1 tsp
  • -Sev nimco 2 tbs
  • -Namak (Salt) ½ tsp or to taste
  • -Kala namak (Black salt) ½ tsp
  • -Lemon juice 3 tbs
  • -Water ¼ Cup
  • -Hara dhania (Fresh coriander) handful
  • -Podina (Mint leaves) handful
  • -Hari mirch (Green chillies) 3-4
  • -Adrak (Ginger) 1-inch piece
  • -Lehsan (Garlic) cloves 3-4

2. Prepare Kathiawari Cholay:

  • -Hari mirch (Green chillies) sliced 3-4
  • -Hara dhania (Fresh coriander) chopped handful
  • -Tamatar (Tomato) deseeded & chopped
  • -Chaat masala
  • -Lal mirch (Red chilli) crushed
  • -Pyaz (Onion) sliced
  • -Papri
  • -Har dhania (Fresh coriander) chopped
  • -Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • -Chicken powder 1 tbs
  • -Zarda ka rang (Orange food colour) ¼ tsp
  • -Water 2 Cups
  • -Water 1 litre
  • -Safed Chaney (Chickpeas) 300g (boiled until 90% done)
  • -Aloo (Potatoes) boiled & diced 3 large
  • -Aloo (Potato) boiled & cubes 1 medium
  • -Safed Chaney (Chickpeas) boiled ¼ Cup along with its water
  • -Imli pulp (Tamarind pulp) ½ Cup (80g tamarind soaked in ½ Cup water)
  • -Tomato ketchup 4 tbs
  • -Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Zeera (Cumin seeds) roasted & crushed 2 tsp
  • -Lal mirch (Red chilli) crushed 1 tsp
  • -Chaat masala 1 tsp
  • -Namak (Salt) ½ tbs or to taste

Directions:

1. Prepare Hari Chutney:

  1. – In a blender flagon, add fresh coriander, mint leaves, green chillies, gusto, garlic, cumin seeds, sev nimco, swab, black swab, bomb juice, and water, mix well & set away.

2. Prepare Kathiawari Cholay:

  1. – In a blending flagon, add potato, chickpeas along with its water, tamarind pulp, tomato ketchup, coriander seeds, turmeric greasepaint, cumin seeds, red chilli crushed, chaat masala, swab, red chilli greasepaint, funk greasepaint, orange food colour, water & mix well.
  2. – Transfer to a wok, add water, mix well & bring it to a boil.
  3. – Add chickpeas, potatoes, green chillies, and fresh coriander, mix well & cook on medium honey for 18- 20 twinkles, cover & chef on low honey for 4- 5 twinkles.
  4. – On a serving plate, add khathiawari cholay, set hari chutney, tomato, chaat masala, red chilli crushed, onion, papri, and fresh coriander & serve with pav buns!

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!