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Zarda ka rang

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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!

Easy Street Style Dahi Baray

Ingredients for Dahi Baray :

1. Prepare Baray:

  • Cornflour 2 tbs
  • Water 1 Cup
  • Dahi (Yogurt) chilled ½ kg
  • Sugar ¼ Cup or to taste
  • Mehran Dahi bara mix 1 pack (150g)
  • Warm water ¾ Cup
  • Cooking oil for frying
  • Lukewarm water for soaking

2. Imli ki Meethi Chutney:

  • Kala namak (Black salt) ¼ tsp
  • Ajwain (Carom seeds) ¼ tsp
  • Adrak powder (Ginger powder) ¼ tsp
  • Zarda ka rang (Orange food color) 1 pinch
  • Cornflour 2 tbs
  • Water 3-4 tbs
  • Gur (Jaggery) crushed 1 & ½ Cup
  • Imli pulp (Tamarind pulp) ½ Cup
  • Water 2 Cups
  • Lal mirch powder (Red chili powder) ½ tbs or to taste
  • Namak (Salt) ¼ tsp or to taste

3. Spicy Hari Chutney:

  • Namak (Salt) ½ tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Tatri (Citric acid) ½ tsp
  • Lemon juice 3 tbs
  • Cornflour 1 & ½ tbs
  • Water 2-3 tbs
  • Hara dhania (Fresh coriander) 1 & ½ Cups
  • Podina (Mint leaves) 1 & ½ Cups
  • Hari mirch (Green chilies) 6-7
  • Pyaz (Onion) 2 medium
  • Leshan (Garlic) cloves 5-6
  • Water 1 & ½ Cup
  • Cooking oil 1-2 tbs

4. Assembling Dahi Baray:

  • Spicy hari chutney
  • Imli ki meethi chutney
  • Hari mirch (Green chili) chopped
  • Lal mirch (Red chili) crushed
  • Papri
  • Hara dhania (Fresh coriander) chopped
  • Chaat masala
  • Aalo (Potato) boiled & cubes
  • Tamatar (Tomato) deseeded & chopped
  • Kheera (Cucumber) deseeded & chopped
  • Pyaz (Onion) slices

 Directions Dahi Baray:

1. Prepare Baray:

  1. In a bowl, upload dahi bara blend, heat water & whisk nicely, cowl & let it relax for 15 minutes.
  2. In a wok, heat cooking oil and pour the batter with the assistance of the small ladle, and fry on medium flame until golden brown.
  3. After frying, allow them to calm down for five minutes.
  4. In a bowl, upload lukewarm water, and fried baray and let them soak for eight-10 minutes then take them out from the water and squeeze lightly to cast off extra water & set them apart.
  5. In a saucepan, upload cornflour, and water & whisk nicely.
  6. Turn at the flame and cook on low flame till it becomes obvious & thickens and whisk constantly.
  7. Let it cool completely.
  8. In a bowl, upload yogurt, sugar, and dissolved cornflour mixture & whisk well.
  9. Refrigerate until use.

2. Imli ki Meethi Chutney:

  1. In a saucepan, add jaggery, tamarind pulp, and water, mix nicely & deliver it to a boil.
  2. Remove scum and add purple chili powder, salt, black salt, carom seeds, ginger powder, and orange meal coloration & mix well.
  3. In cornflour, upload water and whisk nicely.
  4. Now upload dissolved cornflour, blend well and prepare dinner on medium till thickens (2-three minutes).
  5. Let it cool.
  6. Store in a smooth & sterilized jar.

3. Storage

1 month in the fridge.

4. Spicy Hari Chutney:

  1. In a blender jug, add clean coriander, mint leaves, inexperienced chilies, onion, garlic, water & mixture properly.
  2. In a pot, upload cooking oil, and green paste, mix properly & convey it to a boil.
  3. Add salt, cumin seeds, citric acid, and lemon juice blend well & prepare dinner for 1-2 minutes.
  4. In cornflour, upload water and whisk properly.
  5. Now upload dissolved cornflour, blend well and cook dinner on medium till thickens (2-three mins).
  6. Let it cool.
  7. Store in a smooth & sterilized jar.

5. Storage:

1 month in the refrigerator.

6. Assembling:

  1. In a serving dish, upload prepared baray, sprinkle chaat masala, upload organized yogurt, boiled potato, tomato, cucumber, onion, spicy Hari chutney,imli ki meethi chutney, inexperienced chili, prepared yogurt, sprinkle chaat masala, red chili crushed, spicy Hari chutney,imli ki meethi chutney, papri, sparkling coriander & serve!
  2. On a serving plate, upload prepared baray & damage them.
  3. Add prepared yogurt, sprinkle chaat masala, upload tomato, boiled potato, cucumber, onion, inexperienced chili, highly spiced Hari chutney,imli ki meethi chutney, organized yogurt, sprinkle crimson chili crushed, chaat masala, papri & serve!