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Makhni Chanay Bhature

Ingredients Makhni Chanay:

1. Prepare Makhani Choley:

  • -Cream 4-5 tbs
  • -Garam masala powder ¼ tsp
  • -Kasuri methi (Dried fenugreek leaves) 1 tsp
  • -Hara dhania (Fresh coriander) chopped handful
  • -Hari mirch (Green chilies) sliced 2-3
  • -Makhan (Butter) 1 tbs
  • -Hara dhania (Fresh coriander) chopped
  • -Makhan (Butter)
  • -Pyaz (Onion) 3 medium
  • -Tamatar (Tomatoes) 2 large
  • -Cooking oil 2-3 tbs
  • -Makhan (Butter) 3-4 tbs
  • -Zeera (Cumin seeds) ½ tsp
  • -Sukhi Lal mirch (Dried red chilies) 3-4
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Namak (Salt) 1 tsp or to taste
  • -Zeera powder (Cumin powder) 1 tsp
  • -Lal mirch powder (Red chili powder) 1 tsp or to taste
  • -Dhania powder (Coriander powder) 1 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Chicken powder ½ tbs
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Choley (Chickpeas) boiled 2 Cups
  • -Water 2 Cups

2. Prepare Bhatura:

  • -Maida (All-purpose flour) sifted 2 & ½ Cups
  • -Sooji (Semolina) ½ Cup
  • -Namak (Salt) ½ tbs or to taste
  • -Sugar powdered 1 & ½ tbs
  • -Baking soda ¼ tsp
  • -Ghee (Clarified butter) 2-3 tbs
  • -Dahi (Yogurt) 3 tbs
  • -Water ¾ Cup or as required
  • -Cooking oil for frying

Directions Makhni Chanay:

1. Prepare Makhni Chanay:

  1. Grate onion & tomatoes with the help of a grater & set away.
  2. – In a wok, add cuisine oil painting, and adulation & let it melt.
  3. – Add cumin seeds, and dried red chilies & blend well.
  4. – Add grated onion & tomatoes, mix well & cook on medium kindler for 3- 4 twinkles.
  5. – Add gusto garlic paste & blend well.
  6. – Add swab, cumin greasepaint, red chili greasepaint, coriander greasepaint, turmericgreasepaint, funk greasepaint, and black pepper greasepaint, mix well & cook for 2 twinkles.
  7. – Add boiled chickpeas & blend well.
  8. – Add water, mix well & bring it to a boil, cover & cook on medium honey for 6- 8 twinkles.
  9. – Turn off the honey, add cream & blend well.
  10. – Turn on the honey, add garam masala greasepaint, dried fenugreek leaves, fresh coriander, green chilies, and adulation, cover & poach on low honey for 2 twinkles.
  11. – Garnish with fresh coriander, adulation & serve!

Prepare Bhaturay:

  1. – In a coliseum, add all-purpose flour, semolina, swab sugar, and incinerating soda pop & blend well.
  2. – Add clarified adulation, and yogurt & blend well until it crumbles.
  3. – Gradationally add water & knead until dough is formed, cover & let it rest for 30 twinkles.
  4. – Knead & stretch dough again for 2- 3 twinkles.
  5. – Grease hand with oil painting, take a small dough( 50g), make a ball, grease with cuisine oil painting & press gently and roll out with the help of rolling leg( makes 13- 14).
  6. – In a wok, heat cuisine oil painting( 160- 170C) & deep shindig bhatura on medium honey until it puffs up & golden.
  7. – Serve with bhatura with makhni chanay, fix & onion.

 

Moonglit (Moong Daal Omelette)

Ingredients For Moonglet 

  • Moong daal (Yellow lentil) 1 Cup (soaked for 30 minutes)
  • Water ¼ Cup or as required
  • Namak (Salt) 1 tsp or to taste
  • Haldi powder (Turmeric powder) ¼ tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Chawal ka atta (Rice flour) 2 tbs
  • Gajar (Carrots) chopped
  • Corn kernels boiled
  • Shimla mirch (Capsicum) chopped
  • Pyaz (Onion) chopped
  • Hara dhania (Fresh coriander) chopped
  • Baking soda ¼ tsp
  • Namak (Salt) to taste
  • Kali mirch (Black pepper) crushed to taste
  • Makhan (Butter) 2-3 tbs
  • Shimla mirch (Capsicum) chopped
  • Tamatar (Tomato) chopped
  • Pyaz (Onion) chopped
  • Hara dhania (Fresh coriander) chopped
  • Makhan (Butter) melted

Bearings Moonglet :

  1. In Moonglet a blender jug, add yellow lentils, and water and mix well.
  2. Take out in a bowl and blend well until the hitter is cushy (4-5 minutes) with the assistance of a wooden spoon. Add salt, turmeric powder, red bean stew powder, and cumin seeds and blend well.
  3. Add rice flour and blend well for 2 minutes.
  4. In a little jug, add carrot, corn kernels, capsicum, onion, fresh coriander, half the amount of lentil combination, baking soda, salt, and black pepper squashed, and blend well.
  5. In a searing pan, add spread and let it dissolve.
  6. Pour the lentil combination and spread evenly, cover, and cook on low fire for 4-5 minutes.
  7. Add capsicum, tomato, onion, and fresh coriander press delicately and flip.
  8. Add softened margarine and cook on medium fire for 2-3 minutes then, at that point, flip once more.
  9. Make cuts and add dissolved in the middle of between the cuts.
  10. Sprinkle new coriander and present with tamarind sauce and green sauce!

Ingredients:

Prepare Custard Filling Mille-Feuille-Recipe:

  • -Doodh (Milk) 500ml
  • -Anday ki zardi (Egg yolks) 4
  • Sugar 150g (approx. ½ Cup)
  • -Cornflour 40g (approx. 4 tbs)
  • -Vanilla essence ½ tsp
  • -Makhan (Butter) 15g (approx. 1 tbs)
  • -Puff pastry 250g

Assembling Mille-Feuille-Recipe:

  • -Whipped cream
  • -Chocuiredolate as req
  • -Chocolate chips
  • -Cherry

Headings:

  1. Plan Custard Filling:
  2. -In a saucepan, add milk and carry d it to bubble.
  3. -In a bowl, add egg yolks, sugar, cornflour, and vanilla substance and whisk well.
  4. -Steadily add hot milk (approx. 1 Cup) in a bowl and whisk well.- On a saucepan, place sifter, add custard combination and strain, whisk well and cook until it thickens (5-6 minutes).
  5. -Add margarine and whisk well.
  6. -On a bowl, place sifter, add arranged custard, strain and cover the surface with grip film and refrigerate for 6 hours or short-term.
  7. -Custard cream can be made a day ahead of time.
  8. -Eliminate grip film, beat well until it’s smooth then, at that point, move to a channeling pack and refrigerate until use.
  9. -Sprinkle dry flour, place puff baked good, and carry out with the assistance of a moving pin.
  10. -Eliminate the lopsided sides and cut them into square shapes (2×4 inches).
  11. -Move the rectangular onto a baking plate fixed with spread paper, cover it with margarine paper, and put one more baking plate on it.
  12. -Keep the weighty article on the baking plate prior to baking to overload it.
  13. -Heat in preheated broiler at 160C until brilliant and fresh (24 minutes) and the two barbecues on.
  14. -Take out from broiler and let them cool on a cooling rack (makes 18).

Collecting:

  1. -On a puff-baked good layer, add arranged custard filling and put a second layer of puff cake on it, and rehash the cycle with the subsequent layer.
  2. -Put a third puff cake layer on top and trim with whipped cream, chocolate, chocolate chips, and cherry, and serve (makes 6).