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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.

 

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!

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!

Khasta kabab (Stuffed)

Ingredients kabab:

  • -Pyaz (Onion) 3 medium
  • -Adrak (Ginger) chopped 1 tsp
  • -Hari mirch (Green chili) chopped 1 tbs
  • -Amchur powder (Dried mango powder) 1 tsp
  • -Hara dhania (Fresh coriander) chopped handful
  • -Cooking oil 3-4 tbs
  • -Boneless beef with 10% fat (Charbi) ½ kg
  • -Dahi (Yogurt) hung 2 tbs
  • -Pyaz (Onion) fried 2 tbs
  • -Besan (Gram flour) roasted 3 tbs
  • -Namak (Salt) 1 tsp or to taste
  • -Lal mirch powder (Red chili powder) 1 tbs or to taste
  • -Zeera (Cumin powder) roasted & crushed 1 & ½ tsp
  • -Meat tenderizer ½ tbs
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Garam masala powder ½ tsp
  • -Elaichi powder (Cardamom powder) ¼ tsp
  • -Jaily powder (Nutmeg powder) ¼ tsp
  • -Javitri powder (Mace powder) ¼ tsp

Directions:

  1. – In an eggbeater, add beef, yogurt, fried onion, gram flour, swab, red chili greasepaint, cumin seeds, meat tenderizer,turmeric greasepaint, garam masala greasepaint, cardamom greasepaint, nutmeg greasepaint & mace greasepaint, hash well & marinate for 2 hours.
  2. – In a coliseum, place a muslin cloth, grate onion with the help of a grater & squeeze out waterfully
  3. – In a coliseum, add grated & squeeze onion, gusto, green chili, dried mango greasepaint, and fresh coriander, mix well &set away.
  4. – Grease hands with oil painting, take a small volume of admixture( 50g), make a ball & flatten it on your win, added stuffing, cover duly & make kebabs of equal sizes( makes 11- 12).
  5. – In a frying visage, add cuisine oil painting and shindig kebabs on medium honey from both sides until golden brown & cover in between for 1- 2 twinkles( on low honey).
  6. – Serve with chutney or tomato ketchup!

 

Smokey Masala Drumsticks

Ingredients For Smokey Masala Drumsticks:

  • -Besan (Gram flour) roasted 1 tbs
  • -Laung powder (Clove powder) 1/8 tsp
  • -Lemon juice 1 tbs
  • -Cooking oil 3-4 tbs
  • -Koyla (Charcoal) for smoke
  • -Lemon wedges
  • -Hara dhania (fresh coriander) chopped
  • -Pyaz (onion) rings
  • -Chicken drumsticks 1 kg
  • -Kashmiri Lal mirch (Kashmiri red chilies) 4-5
  • -Pyaz (Onion) sliced 1 medium
  • -Mong phali (Peanuts) roasted 3-4 tbs
  • -Dahi (Yogurt) strained ¾ Cup
  • -Water 2 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Lemon zest 1 & ½ tsp
  • -Zeera powder (Cumin powder) 1 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Garam masala powder ½ tsp

Directions:

  1. – Place deep cuts on funk hams & set away. – On a frying visage, add Kashmiri red chillies( cut with the help of kitchen
  2. scissor), onion & dry repast on medium honey until ambrosial( 3- 4 twinkles). – Let it cool. – In a blender flagon, add
  3. roasted chilies & onion, peanuts, yogurt, and water & mix into a thick paste. – In a coliseum, add amalgamated paste, gusto
  4. garlic paste, bomb tang, cumin greasepaint, swab, red chili greasepaint, turmeric greasepaint, garam masala greasepaint,
  5. gram flour, clove greasepaint, bomb juice & whisk well. – In marination, add funk hams, apply condiment on all pieces duly,
  6. cover & marinate for 4 hours or overnight in the refrigerator. – In a wok, add cuisine oil painting & marinated hams, apply
  7. remaining condiment, cover & chef on low honey for 12- 15 twinkles, turn sides in between to cook from all sides, apply
  8. remaining condiment, cover & chef on low honey until tender( 12- 15 twinkles). – Give coal bank for 2 twinkles. – Serve with
  9. bomb wedges, fresh coriander, and onion rings & serve!

Healthy Carrot Crust Pizza

1. Ingredients For Healthy Carrot Crust Pizza:

  • Gajar (Carrots) peeled & cubes 400g
  • Leshan powder (Garlic powder) ½ tsp
  • Namak (Salt) ¼ tsp or to taste
  • Italian seasoning 1 tsp
  • Kali mirch (Black pepper) crushed ½ tsp
  • Anda (Egg) 1
  • Mozzarella cheese low fat (grated) ¼ Cup
  • Olive oil ½ tbs
  • Chicken boneless cubes 200g
  • Adrak Lehsan paste (Ginger garlic paste) ½ tbs
  • Lal mirch (Red chili) crushed 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Paprika powder 1 tsp
  • Zeera (Cumin seeds) roasted & crushed ½ tsp
  • Dried oregano ½ tsp
  • Shimla mirch (Capsicum) julienne 1 medium
  • Pyaz (Onion) julienne 1 medium

2. Assembling:

  • Pizza sauce 3 tbs
  • Mozzarella cheese low fat (grated)
  • Prepared chicken & vegetable filling
  • Mozzarella cheese low fat (grated)
  • Black olives sliced

Bearings:
In a chopper, add carrots and cleave well.

  1. Add garlic powder, salt, Italian seasoning, black pepper crushed, egg, and mozzarella cheese, mix well and put away.
  2. Lined 12″ inch pizza dish with margarine paper, add carrot blend, and spread uniformly as the base with the assistance of a spatula. Bake in preheated broiler at 170 C for 15 minutes (lower barbecue).
  3. In a searing pan, add olive oil, and chicken and blend well until it changes tone.
  4. Added ginger garlic paste, mix well, and cook briefly.
  5. And Add red stew crushed, salt, paprika powder, cumin seeds, and dried oregano, mix well, and cook briefly.
  6. Or Add capsicum, and onion, mix well and put away.
  7. Take out the pizza base from the oven, and add and spread pizza sauce, mozzarella cheese, prepared chicken and vegetable filling, mozzarella cheddar, and dark olives.
  8. Heat in the preheated broiler (upper barbecue) at 170 C until cheddar liquefies (approx. 8 minutes).
  9. Cut into cuts and serve!

Fish Haryali Biryani

Ingredients For Fish Haryali Biryani:

  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) 1 tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Fish pieces Rahu/Surmai/Red snapper 750g
  • Cooking oil 2-3 tbs

1. Green chutney Fish Haryali Biryani:

  • Podina (Mint leaves) 1 & ½ Cups
  • Hara dhania (Fresh coriander) 1 & ½ Cups
  • Hari mirch (Green chili) 9-10
  • Leshan (Garlic) cloves 6-7
  • Water ¼ Cup or as required
  • Ghee ½ Cup
  • Hari elaichi (Green cardamom) 2
  • Zeera (Cumin seeds) 1 tsp
  • Laung (Cloves) 3-4
  • Pyaz (Onion) sliced 2 large
  • Tamatar (Tomato) sliced 1 medium
  • Dahi (Yogurt) whisked 1 Cup
  • Namak (Salt) 1 tsp or to taste
  • c) crushed ½ tbs
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Garam masala powder ½ tsp
  • Jail powder (Nutmeg powder) ¼ tsp
  • Javitri powder (Mace powder) ¼ tsp
  • Aloo Bukhara (Dried plums) 4-5
  • Hari mirch (Green chili) 2-3
  • Chawal (Rice) basmati 500g (soaked & boiled with whole spices & salt until ¾thdone)
  • Pyaz (Onion) fried
  • Lemon juice ½ tbs
  • Hari mirch (Green chili) 2-3
  • Pyaz (Onion) fried 1
  • Podina (Mint leaves)
  • Hara dhania (Fresh coriander)   

2. Bearings:

  1. In a bowl, add salt, red stew powder, turmeric powder, and cumin powder and blend well.
  2. Add fish pieces and coat appropriately with flavors then, at that point, cover and marinate for 15 minutes. In a searing pan, add cooking oil and broil marinated fish pieces on medium fire until light brilliant (1-2 minutes on each side) and put away.
  3. Green chutney:
    In a blender jug, add mint leaves, fresh coriander, green chilies, garlic, and water, blend well and put away.
  4. In a pot, add ghee and let it dissolve.
  5. Or Add green cardamoms, cumin seeds, and cloves, and blend well.
  6. And Add onion and sear until light and brilliant.
  7. Added tomato and blend well.
  8. Secondly Add yogurt and blend well.
  9. Enter salt, coriander seeds, red bean stew powder, black pepper powder,garam masala powder, nutmeg powder, and mace powder, and blend well.
  10. Added half the amount of green chutney (hold half amount for layering) and blend well.
  11. Or Add dried plums, and green chilies, mix well and cook for 1-2 minutes.
  12. AndAdd broiled fish pieces and coat with sauce then cover and cook on low fire for 4-5 minutes.
  13. Held fish pieces with half amount of sauce for layering.
  14. In excess gravy, add and spread half amount of bubbled rice, reserved green chutney, fried onion, staying bubbled rice, reserved green chutney, reserved fish pieces with gravy, lemon juice, green chilies, broiled onion, mint leave and new coriander, cover and steam cook on low fire for 15 minutes.
  15. Present with yogurt raita and salad!

For Making Turkish Chicken Soup:

Ingredients for Turkish Chicken Soup:

-Olive oil 1 tbs

-Chicken thighs 3-4

-Water 2 liters

-Tez patta (Bay leaves) 2

-Sabut kali mirch (Black peppercorns) ½ tsp

-Falak Pink salt 1 tsp or to taste

-Gajar (Carrots) sliced 1 medium

-Pyaz (Onion) 1 medium

-Olive oil 1 tbs

-Pyaz (Onion) chopped 1 medium

-Leshan (Garlic) 2 cloves

-Gajar (Carrots) grated 1 large

-Celery chopped ½ Cup

-Maida (All-purpose flour) 3 tbs

-Falak Oregano leaves 1 tsp

-Falak Paprika powder 1 tsp

-Falak Black pepper fine ground 1 tsp

-Falak Pink salt ½ tsp or to taste

-Falak Chicken powder 1 & ½ tbs

-Egg noodles 100g

-Fresh parsley chopped 1-2 tbs

Bearings:

-In a pot, add olive oil, and chicken thighs and blend well until it changes tone.

-Add water, bay leaves, black peppercorns, pink salt, carrots, and onion, mix well, bring it to a boil, cover somewhat and cook on low fire for 25-30 minutes.

-Take out chicken legs, shred and put them away.

-Strain chicken stock, discard remaining buildups, and hold stock for some time in the future.

-In a pot, add olive oil, and onion and sauté until clear.

-Add garlic and blend well.

-Add carrots, and celery, mix well and cook for 1-2 minutes.

-Add regular flour and blend well for 2 minutes.

-Add oregano leaves, paprika powder, black pepper powder, pink salt, and chicken powder and blend well.

-Presently add saved stock, mix well and carry it to the bubble.

-Add egg noodles, mix well and cook on medium fire for 4-5 minutes.

-Add destroyed chicken, mix well and cook for 2-3 minutes.

-Add new parsley and blend well.

-Decorate with new parsley and serve!