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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!

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!

Lobia Masala

Ingredients for white Lobia Masala:

  • -Namak (Salt) 1 tsp or to taste
  • -Makhan (Butter) 2-3 tbs
  • -Kasuri methi (Dried fenugreek leaves) 2 tbs
  • -Garam masala powder ½ tsp
  • -Reserved boiled beans water ¾ Cup
  • -Lemon juice 1 tbs
  • -Hari mirch (Green chillies) sliced 2-3
  • -Hara dhania (Fresh coriander) chopped handful
  • -Hara dhania (Fresh coriander) chopped
  • -Lemon wedges
  • -Safed labia (Black eyed beans) 1 & ½ Cups
  • -Namak (Salt) 1 tsp or to taste
  • -Water 4 Cups
  • -Cooking oil 3-4 tbs
  • -Pyaz (Onion) chopped 2 medium
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Tamatar (Tomatoes) chopped 3-4 medium
  • -Reserved boiled beans water ¼ Cup
  • -Dhania powder (Coriander powder) 1 tsp
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Haldi powder (Turmeric powder) ¼ tsp
  • -Zeera powder (Cumin powder) 1 tsp

Directions Lobia Masala:

  1. – In a pressure cooker, add black-eyed sap, swab, and water & blend well, cover & pressure chef for 12- 15 twinkles also strain& set away.
  2. – Reserve 1 Mug of boiled sap water for after use. – In a wok, add cuisine oil painting, onion & sauté until translucent.
  3. – Add gusto garlic paste & blend well.
  4. – Add tomatoes & blend well.
  5. – Add reserved boiled sap water & blend well.
  6. – Add coriander grease paint, red chilli grease paint, turmeric grease paint, and cumin grease paint, swab, and mix well & cook until tomatoes are soft( 3- 4 twinkles).
  7. – Add adulation, dried fenugreek leaves, garam masala greasepaint, mix well & cook for 2 twinkles.
  8. – Add boiled black-eyed sap & blend well.
  9. – Add reserved boiled sap water & blend well
  10. . – Add bomb juice, green chillies, and fresh coriander & blend well.
  11. – Garnish with fresh coriander, and bomb wedges & serve with chapati or naan!

Kabab Tocos with Salsa

Ingredients For Kabab Tocos with Salsa:

1. Prepare Roasted Tomato Salsa:

  • -Lehsan (Garlic) cloves 3-4
  • -Pyaz (Onion) finely chopped 3-4 tbs
  • -Namak (Salt) ½ tsp or to taste
  • -Lemon juice 2 tbs
  • -Hara dhania (Fresh coriander) chopped handful
  • Tamatar (Tomatoes) 4 medium
  • -Pyaz (Onion) peeled 1 medium
  • -Hari mirch (Green chillies) 3-4

2. Prepare Chicken Shami Kabab:

  • -Monsalwa Chicken Shami Kabab 6-8
  • -Cooking oil for frying

3. Prepare Tacos:

  • -Cooking oil 1 tsp
  • -Tortillas small

4. Assembling:

  • -Iceberg chopped
  • -Kheera (Cucumber) finely chopped
  • -Pyaz (Onion) finely chopped
  • -Hara dhania (Fresh coriander)
  • -Tabasco sauce

Directions:

1. Prepare Salsa:

  1. – On a heated griddle, place tomatoes, onion, green chillies, garlic & repast from both sides until scorched( 6- 8 twinkles). –
  2. Place charred vegetables on a clean slice board & chop well.
  3. – Transfer to a coliseum, add onion, swab, bomb juice, fresh
  4. coriander, mix well & set away.

2. Prepare Chicken Shami Kabab:

  1. – In a frying visage, heat cuisine oil painting & shallow
    shindig funk shami kabab on medium honey from both sides until golden brown( 2- 3 twinkles).
  2. Do n’t thaw before frying.
  3. – Cut fried funk Shami kababs into four pieces & set away.

3. Prepare Tacos:

  1. – On a heated griddle, add cuisine oil painting,
  2. place tortilla( 6 inch) and cook from both sides until light golden.
  3. – Place shami kabab pieces on one side of tortilla, flip the
  4. other side over it & cook until crisp.

4. Assembling:

  1. – In tortillas, add icicle, set roasted tomato salsa, cucumbers, onion, freshcoriander & mizzle tabasco sauce & serve( makes 8).

 

Tandoori Chicken Lasagna Roll Ups In Air Fryer

Ingredients For Tandoori Chicken Lasagna :

1. Prepare Tandoori Chicken Red Sauce:

  • -Lemon juice 2 tbs
  • -Tomato paste 1 tbs
  • -Tamatar (Tomatoes) pureed 1 & ½ Cups
  • -Namak (Salt) ½ tsp or to taste
  • -Chicken cube 1
  • -Dried oregano ½ tsp
  • -Dried parsley ½ tsp
  • -Chicken fillets 400g
  • -Cooking oil 2-3 tbs
  • -Pyaz (Onion) chopped 1 medium
  • -Lehsan (Garlic) crushed 1 tbs
  • -Tandoori masala 2 tbs
  • -Dahi (Yogurt) whisked ½ Cup

2. Prepare White Sauce:

  • -Dried oregano ½ tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Dried parsley ½ tsp
  • -Cheddar cheese grated 4 tbs
  • -Cooking oil 1 tbs
  • -Makhan (Butter) 2-3 tbs
  • -Maida (All-purpose flour) 2 tbs
  • -Doodh (Milk) 1 & ½ Cups
  • -Kali mirch powder (Black pepper powder) ½ tsp

3. Prepare Lasagna Rollups

  • Black olives sliced
  • -Lal mirch (Red chili) crushed
  • -Dried oregano
  • -Hara dhania (Fresh coriander) chopped
  • Black olives sliced
  • -Lal mirch (Red chili) crushed
  • -Dried oregano
  • -Hara dhania (Fresh coriander) chopped

Directions:

1. Prepare Tandoori Chicken Red Sauce:

  1. – Hand chop funk fillets with the help of a cutter & set them away. – In a pot, add cuisine oil painting, onion & sauté until
  2. translucent. – Add garlic and mix well for a nanosecond. – Add hand-diced funk hash & mix well until it changes color. –
  3. Add tandoori masala, yogurt, and bomb juice, mix well & cook on medium honey for 7- 8 twinkles. –
  4. Add tomato paste, pureed
  5. tomatoes, mix well & cook for 2- 3 twinkles. – Add swab, funk cell, dried oregano, and dried parsley & blend well, cover & chef
  6. on low honey for 4- 5 twinkles also cook on high honey until oil painting separates & set away.

2. Prepare White Sauce:

  1. In a pot, add cuisine oil painting, and adulation & let it melt. – Add all-purpose flour & blend well for 30 seconds.
  2. – Add milk & whisk well until the sauce thickens. – Add black pepper grease paint, dried oregano, swab, and dried parsley & blend
  3. well. – Add cheddar rubbish & blend well until rubbish melts & set away

3.Prepare Lasagna Rollups:

  1. On a clean working face, place boiled lasagna distance, add & spread set white sauce & tandoori funk red sauce & roll out lasagna distance(
  2. makes 8- 10 rollups). – In a baking dish, add & spread set white sauce, place lasagna rolls, spread white sauce, mozzarella
  3. rubbish, cheddar rubbish, black olives, red chili crushed & dried oregano. – Preheat the air range to 180C for 5 twinkles. – Air
  4. shindig at 180C until rubbish melts( 10- 12 twinkles). – Garnish with fresh coriander & serve! – Use a baking safe visage that
  5. can fit your air range.

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

Green Tikka Masala

Ingredients for green Tikka Masala:

  • Zeera powder (Cumin powder) 1 tsp
  • Garam masala powder ½ tsp
  • Namak (Salt) 2 tsp or to taste
  • Lemon juice 2-3 tbs
  • Oil 3 tbs
  • Pani (Water) as required
  • Chicken Tikka 4 pieces
  • Hara dhania (Fresh coriander) ground 1 bunch
  • Dahi (Yogurt) whisked 4 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Kacha papita (Raw papaya) paste 1 & ½ tsp
  • Hari mirch (Green chili) crushed 2 tbs

Directions:

  1. Add marks/cuts on fowl tikka pieces.
  2. In a bowl, upload coriander, yogurt, ginger garlic paste, uncooked papaya paste, green chili, cumin powder,garam masala powder, salt, and lemon juice and mix properly.
  3. Add chook tikka portions and coat well.
  4. Cover and permit it to marinate for 4-6 hours or in a single day in the refrigerator.

1. Option no.1: Grill
Grease the grill pan with oil, vicinity marinated chicken tikka portions, and grill for four-five minutes on every side.

  1. Sprinkle water, cover, and cook on low flame until accomplished.

2. Option no.2: Steam
Put chook tikka pieces into aluminum foil, basting with marinade, and wrap them.

  1. Add water to a pot, region steam rack, and bring it to a boil.
  2. Place the wrap piece in a steamer rack over water.
  3. Cover and permit it to steam cook for 20-25 minutes or until completed.

3. Option no3.Three: Bake
Place the chook tikka piece in the greased baking tray and brush the bird tikka piece with oil.

  1. Bake in preheated oven at a hundred and eighty C for 35-40 mins.

4. Green Masala Sauce:
In the wok, upload oil, clean coriander, and inexperienced chilies, and mix well.

  1. Add yogurt,garam masala powder, salt, cumin powder, black pepper powder, and nutmeg powder, and mix well.
  2. Cook for 2 mins or until oil separates and mix well constantly.
  3. Add all cooked chook tikka portions, blend & coat properly with green masala sauce.
  4. Give it a charcoal smoke for two-3 minutes and serve.

Ingredients:

For Nashville Chicken

  • -Chicken fillets ½ kg
  • -Doodh (Milk) 1 & ½ Cups
  • Lemon juice 3-4 tbs
  • -Falak Chicken powder 1 & ½ tsp
  • -Lal mirch powder (Red chili powder) 1 tbs or to taste
  • -Falak Garlic powder 1 & ½ tsp
  • -Falak Pink salt 1 tsp or to taste
  • -Hot sauce 2 tbs
  • -Anda (Egg) 1
  • -Maida (All-purpose flour) 1 Cup or as required
  • -Cooking oil for frying

Prepare Nashville Sauce:

  • -Falak Nashville Hot Chicken 2 tbs
  • -c 1 & ½ tsp
  • -Brown sugar ½ tbs
  • -Falak Garlic powder 1 & ½ tsp

Assembling Nashville Chicken:

  • -Tortilla
  • -Mayonnaise
  • -Iceberg
  • -Pickled jalapenos sliced

Headings:

  1. -Pound chicken filets with the assistance of a meat hammer then, at that point, cut them into 1-inch 3D shapes.
  2. -In a bowl, milk, and lemon juice and whisk well cover, and let it rest for 10 minutes. Buttermilk is prepared!
    -Add chicken powder, red stew powder, garlic powder, pink salt, hot sauce, and egg and whisk well.
  3. -Add chicken solid shapes and blend well, cover and marinate for 30 minutes.
  4. -Presently cover marinated chicken pieces with regular baking flour then dunk in held marinade and again cover with regular baking flour.
  5. -In a wok, heat cooking oil and sear chicken pieces until brilliant and fresh.
  6. Plan Nashville Sauce:
  7. -In a bowl, add Nashville hot chicken, paprika powder, brown sugar, and garlic powder and blend well.
  8. -Add ¼ Cup of hot cooking oil from the wok and blend well.
  9. -Cover all broiled chicken pieces with Nashville sauce.

Collecting:

  1. -On tortilla wrap, add mayonnaise, iceberg, hot chicken, mayonnaise, pickled jalapenos, and twist (makes: 7-8 twister wraps).