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Zeera (Cumin seeds)

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Loaded Mirchi Pakora

Ingredients Loaded Mirchi Pakora:

1. Potato Filling:

-Aloo (Potatoes) boiled & cubes 3-4 medium

-Imli pulp (Tamarind pulp) 3-4 tbs

-Namak (Salt) ¼ tsp or to taste

-Lal mirch (Red chilies) crushed 1 tsp

-Chaat masala 1 tbs

-Kashmiri Lal mirch powder (Kashmiri red chili powder) ½ tsp

-Zeera (Cumin seeds) roasted & crushed 1 tsp

-Sabut Dhania (Coriander seeds) crushed 1 tsp

2. Pakora mixture:

-Hari moong daal (Whole green gram) boiled

-Pyaz (Onion) chopped

-Tamatar (Tomatoes) deseeded & chopped

-Hara dhania (Fresh coriander) chopped

-Chaat masala

-Dahi (Yogurt) whisked

-Nimco sev

-Lal mirch (Red chili) crushed

-Baisan (Gram flour) sifted 1 & ½ Cups

-Lal mirch powder (Red chili powder) ½ tsp or to taste

-Namak (Salt) 1 tsp or to taste

-Ajwain (Carom seeds) ½ tsp

-Baking soda ½ tsp

-Zarda ka rang (Orange food color) ¼ tsp

-Water ¾ Cup or as required

-Hari mirch (Green chilies) large 28-30

-Cooking oil for frying

-Chaat masala

Directions:

1. Prepare Potato filling:

  1. – In a coliseum add boiled potatoes & crush well with the help of a lecher.
  2. – Add tamarind pulp, swab, red chili crushed, chaat masala, Kashmiri red chili grease paint, cumin seeds, and coriander seeds & blend well also set away.

2. Prepare Pakora mixture:

  1. – In a coliseum add gram flour, red chili grease paint, swab, carom seeds, incinerating soda pop, and orange food color & blend well.
  2. – Gradationally add water & whisk well to make thick batter( 3- 4 twinkles), cover & also rest for 15- 20 twinkles.
  3. – Make tear on green chilies & remove their seeds.
  4. – Stuff set potato filling in green chillies & set away( makes 28- 30).
  5. – Transfer set pakora admixture in a flagon and dip stuffed green chilies in the batter.
  6. – In a wok, heat cuisine oil painting and shindig on medium honey until golden brown.
  7. – Sprinkle chaat masala & serve with ketchup or chili garlic sauce.
  8. – Cut mirchi pakora from the center and place them on a serving plate. Add green lentil gram to it.
  9. – Now add onion, tomatoes, fresh coriander, chaat masala, yogurt, nimco sev & red chili crushed from the top & serve!

Crispy Potato Rings

Ingredients for Crispy Potato Rings:

  • -Lal mirch (Red chili) crushed ½ tsp
  • -Chaat masala ½ tsp
  • -Cornflour 3 tbs
  • -Adrak paste (Ginger paste) ½ tbs
  • -Hara dhania (Fresh coriander) chopped handful
  • -Cooking oil for frying
  • -Aloo (Potatoes) boiled & cubes ½ kg
  • -Chawal ka atta (Rice flour) ½ Cup
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Zeera (Cumin seeds) roasted & crushed 1 tsp
  • -Namak (Salt) ½ tbs or to taste

Directions:

  1. – In a coliseum, add potatoes & crush them well with the help of the lecher.
  2. – Add rice flour, black pepper grease paint, cumin seeds, swab, red chili crushed, chaat masala, cornflour, and gusto paste & blend well.
  3. – Add fresh coriander, mix well & let it rest for 15 twinkles.
  4. – Grease hands with cuisine oil painting, take a large volume of admixture & make a ball
  5. . – Place on the clean working face( greased with cuisine oil painting) & roll into a spherical shape with the help of win and cut into slices also cut into rings using a cookie knife.
  6. – In a frying visage, heat cuisine oil painting and shindig potato ring on medium honey until golden.
  7. – Serve with sauce or tomato ketchup.

BBQ Bihari Boti

Ingredients For BBQ Bihari Boti:

  • Zeera (Cumin seeds) 1 tsp
  • Kashkhash (Poppy seeds) 1 & ½ tbs
  • Pyaz (Onion) fried ½ Cup
  • Lal mirch powder (Red chili powder) ½ tbs or to taste
  • Namak (Salt) 1 tsp or to taste
  • Dahi (Yogurt) hung ½ Cup
  • Sarson ka tel (Mustard oil) 2 tbs
  • Sabut Lal mirch (Button red chilies) 6-7
  • Sabut dhania (Fresh coriander) ½ tbs
  • Jail (Nutmeg) ½ piece
  • Javatari (Mace) 3 blades
  • Kala jeera (Caraway seeds) ½ tsp
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Hari mirch (Green chilies) 2-3
  • Leshan (Garlic) cloves 4-5
  • Kacha papita (Raw papaya) 1/4 Cup
  • Adrak (Ginger) 1-inch piece
  • Lemon juice 1 & ½ tbs
  • Mutton/Beef boneless cubes ½ kg
  • Hari elaichi (Green cardamom) 3
  • Badi elaichi (Black cardamom) 1
  • Darchini (Cinnamon sticks) 2
  • Laung (Cloves) 3-4

Directions:

  1. In the chopper, add green chilies, garlic, raw papaya, ginger, lemon squeeze, and cleave well and put away.
  2. In a bowl, add sheep/meat boneless cubes,grinded papaya combination and blend well, cover and marinate for 30 minutes.
  3. In a searing pan, add green cardamom, black cardamom, cinnamon sticks, cloves,star anise, button red chilies, coriander seeds, nutmeg,mace, caraway seeds,black peppercorns,cumin seeds,poppy seeds, and dry dish until fragrant.
  4. Allow it to chill off.
  5. In the zest mixer, add cooked flavors and drudgery to make a powder.
  6. Add broiled onion and mix well.
  7. In marinated sheep/beef, add mixed spices, red stew powder, salt, and yogurt and blend well.
  8. Add mustard oil and blend well, cover, and marinate for 4-6 hours in the fridge.
  9. String marinated meat into sticks.
  10. Put sticks on (consuming charcoal) bar-b-que endlessly barbecue from all sides until done and season with oil.