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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.

 

Hyderabadi Dahi Baray

Ingredients Hyderabadi Dahi Baray:

1. Prepare Dahi (Yogurt Mixture):

  • -Dahi (Yogurt) 500g
  • -Zeera powder (Cumin powder) 1 tsp
  • -Lal mirch powder (Red chili powder) ½ tsp or to taste
  • -Namak (Salt) ½ tsp or to taste
  • -Chaat masala ½ tsp
  • -Hari mirch (Green chili) crushed 1 tsp
  • -Water 1 Cup or as required

2. Prepare Bhalla:

  • Baisan (Gram flour) 1 & ½ Cups
  • -Zeera (Cumin powder) roasted & crushed 1 tsp
  • -Lal mirch powder (Red chili powder) 1 tsp or to taste
  • -Namak (Salt) 1 tsp or to taste
  • -Ajwain (Carom seeds) ¼ tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Sabut dhania (Coriander seeds) crushed 1 tsp
  • -Baking soda ¼ tsp
  • -Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • -Hara dhania (Fresh coriander) chopped 1 tbs
  • -Water 1 Cup or as required
  • -Cooking oil for frying

3. Prepare Tadka:

  • -Cooking oil 3-4 tbs
  • -Rai dana (Mustard seeds) ½ tsp
  • -Zeera (Cumin seeds) 1 tsp
  • -Sukhi Lal mirch (Dried red chilies) 4-5
  • -Curry patta (Curry leaves) 12-15
  • -Kashmiri Lal mirch (Kashmiri red chili) powder ½ tsp

Directions:

1. Prepare Dahi (Yogurt Mixture):

  1. – In a coliseum, add yogurt, cumin grease paint, red chili grease paint, swab, chaat masala, and green chili & whisk well.
  2. – Add water, whisk well & chill for 30 twinkles. Prepare Bhalla.
  3. – In a coliseum, add gram flour, cumin seeds, red chili greasepaint, swab, carom seeds, turmeric greasepaint, coriander seeds, incinerating soda pop, gusto garlic paste & fresh coriander.
  4. – Gradationally add water, whisk well & beat well for 2- 3 twinkles. Note To check the thickness of the batter, drop 1 tsp of batter& pour in water, if it sinks, beat again for 1- 2 minutes. However, its ready to use, If the batter floats.
  5. – In a wok, heat cuisine oil painting, pour the batter with the help of a small spoon, and shindig on medium honey until golden.
  6. – In a coliseum, add lukewarm water, and fried baray and let them soak for 6- 8 twinkles also take out from the water and squeeze gently to remove redundant water.
  7. – In a serving dish, add set baray & pour set yogurt. Prepare Tadka
  8. – In a small frying visage, add cuisine oil painting & heat it.
  9. – Add mustard seeds, cumin seeds, and dried red chilies & blend well. – Add curry leaves & blend well.
  10. -Add Kashmiri red chili grease paint & blend well. – Pour set tadka on dahi baray & serve!