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Top 5 dishes made from Crushed Red Chilli Powder
1 . Methi aloo ki sabji 😋 Fenugreek potato (without onion & garlic)
Methi aloo ki sabji 😋 Fenugreek potato (without onion & garlic)
#Win
#week1
Winter special recipe methi aloo ki sabji 🥰🥰 without onion and garlic easy and quick recipe made with Fenugreek leave , potato & tomato 🍅 😋😋 my favourite recipe 😋
Ingredient
250 gm
Fenugreek leaves
4
Potato
2 Tsp
Oil -
some
Salt
pinch
Turmeric Powder
as per taste
Kashmiri Red Chili Powder
as per taste
Crushed Red Chilli Powder
1 tsp
Coriander Powder
1 tsp
Ginger
as required
Lemon Juice
1 tsp
Garam Masala
1 tsp
Tomato - Chopped
Cooking instructions
* Step 1
Keep the pan on the flame, put Oil
* Step 2
Round chopped potato some Salt. Cover it and cook it on a medium flame.
* Step 3
Then put Turmeric Powder, Kadhmiri Red chilli Powder, Crushed Red Chilli, Coriander Powder, grated Ginger, finely chopped Green Chilli, grinded Tomato.
* Step 4
Mix well and cook it.
* Step 5
Put washed & nicely chopped Fenugreek, some Salt & cover it and cook it for 2 mins and mix it well. Then cover it and cook it again.
* Step 6
When the Potato cooked very well then put Lemon juice, Garam Masala and mix it well.
* Step 7
Serve it with seedless chopped Tomato, long chopped Green Chilli.
* Step 8
In this way, super tasty methi aloo ki sabji 🥰 will get ready to serve 😋
Without onion and garlic...
Note: if there is a photo you can click to enlarge it
2 . Gatte ki sabji 😋 (Besan gatte ki sabji)
Gatte ki sabji 😋 (Besan gatte ki sabji)
#FM
#week2
#Besan
#choosetocook
Sindhi style besan gatte ki sabji yummy and tasty 😋😋 my favourite recipe ❤️
Ingredient
1 Tsp
Fennel Seeds
1 Tsp
Coriander Seeds
1/2 Tsp
Cumin Seeds
1/4 Tsp
Carom Seeds
1 Tbsp
Mustard Oil -
10-12
Garlic
Tbsp
Curd -3-4
Leaves
Dried Fenugreek
1 Tbsp
Kashmiri Red Chili Powder
1/4 tsp
Turmeric powder
1 Tbsp
Coriander powder
Gram
Flour - 2 Cup
1/2 Tsp
Crushed Red Chilli Powder
as per taste
Salt
1/4 tsp
Baking Soda
3 Tsp
Mustard Oil
2 Tbsp
Curd
as required
Water
1 Pinch
Asafoetida
2-3
Green chill
1 inch
Ginger
2
Onion
3
Tomatoes
1 tsp
Garam Masala
1 tsp
Roasted Cumin Powder
Cooking instructions
* Step 1
For Masala, in a pan, put Fennel Seeds, Coriander Seeds, Cumin Seeds, Black Pepper Seeds, and Carom Seeds, roast them and crush them in a mortar pestle.
* Step 2
For Chutney, keep the pan on the Flame, put Mustard Oil, some Garlic Clove, Dry Red Chilli, roast them and make a paste in a mortar pestle.
* Step 3
For Curd Paste, take some Curd, put some Dried Fenugreek Leaves, Kashmiri Red Chili Powder, Turmeric Powder, Coriander Powder, put some cooked and mashed Gatta in it mix it well and keep it aside.
* Step 4
For Gattas, take some sieved Gram Flour in a bowl, put some Crushed Red Chilli Powder, Salt, Turmeric Powder, Baking Soda, Oil, Curd in it and mix them all. Then bind the dough by adding water to it.
* Step 5
Cover it and keep it aside for 5 mins and keep some water for boiling. Apply some oil in your hands and make the rolls.
* Step 6
Put the rolls in the boiling water and cover them for 10 mins, and then take out them, let the rolls for cooling down, and cut them into pieces and fry all the Gattas.
* Step 7
For Gravy,(curry) put some oil in a pan, then put roasted & crushed Masala in it.
* Step 8
Put some Asafoetida, grated Green Chilli, Ginger, chopped Onion, grated Tomato in it, cover it and cook it.
* Step 9
Then put the Curd Paste in it Turn the flame medium and let it be cooked till it releases oil.
* Step 10
Then put some water in it and mix the Gravy with the blender and cook it for some time.
* Step 11
After then put Red Chilli and Garlic Chutney in it for enhancing the taste. Add some Garam Masala, Roasted Cumin Powder, and then put the fried Gattas in it. Cover it and cook it on a medium flame for 6-7 mins.
* Step 12
Garnish it with some Coriander Leaves and serve it. In this way, Gatte Ki Sabzi will get ready.
* Step 13
Ready to serve 😋 yummy and tasty 😋 gatta ki sabji 😋
Note: if there is a photo you can click to enlarge it
3 . Potato Pepper Fry
Potato Pepper Fry
#spiceweek5
#pepper
Ingredient
2
potatoes
1 pinch
chaat masala
to taste
Salt
200 ml
oil for frying
Cooking instructions
* Step 1
Slice thinly the potatoes with the help of a slicer.
* Step 2
Wash and pat dry in a kitchen towel.
* Step 3
Heat oil to its smoking point.
* Step 4
Deep fry potatoes slices in 2-3batches.Fry till light golden.Take out on a paper towel.
* Step 5
Add salt and pepper powder.Mix well.Add chaat masala also.
* Step 6
Serve.
Note: if there is a photo you can click to enlarge it
4 . عربک فوائل چکن رائس پلیٹر
عربک فوائل چکن رائس پلیٹر
#mentorship
#Muharamspecial
#Arabic rice platter
Arabic foil chicken rice platter in my own style 🥰😍
Ingredient
1 kg
Chicken leg 🍗 peice
100 gms
Yoghurt
1/4 tsp
cumin powder
1/2 tsp
red chilli powder,
1/2 tsp
crushed red chilli powder
2 tsp
Ginger garlic paste
2-3 tbsp
oil
1 kg
Rice
1-2 tbsp
zafrani food colour
Cooking instructions
* Step 1
Marinate chicken 🍗 leg pieces with yoghurt, tikka masala, orange food(optional) colour, salt, cumin powder, red chilli powder, crushed red chilli powder and ginger garlic paste
* Step 2
Next, add little oil in the chicken and put it in stove to cook with the lid closed. Give coal smoke after masala sticks well to the chicken with little gravy left. And the blanched veggies in it and wrap them in foil separately
* Step 3
Boil rice with little salt. Add zafrani food colour to the rice and mix well. In a large vessel place chicken pieces pour the rice 🍚 on it and let it on dum for 10 to 15 minutes
* Step 4
In a non-stick pan brush 🖌️ a little oil and pan fry the tomato onion and chilies until they brown a little
* Step 5
Dish out the rice in a dish and add chicken pieces to it and decorate with sliced pan fried tomatoes chillies and onions and a dab of butter.
Note: if there is a photo you can click to enlarge it
5 . Kathyawari cholay
Kathyawari cholay
#mentorship
#Street food
Kathiawari Cholay is a very delicious snack cum lunch food very tasty and tangy. origin from Memon Kathiawar, the Kathiawari community is living in Karachi. They migrated from Kathiawar - India to Karachi during the creation of Pakistan. Pushcart vendors are selling these Kathiawari Cholay in many parts of Karachi city. This is also called street food of Karachi, mainly it is a wholesome, easy and delicious meal
Kathiawari cholay is a very delicious snack cum lunch food very tasty and tangy. origin from Memon Kathiawar cuisine...
Ingredient
500 grm
small chickpeas
1 tsp
turmeric powder
1/2 tsp
baking soda
1 tsp
ginger garlic paste
1 tbsp
crushed red chilli powder
1 tbsp
crushed coriander powder
1 tsp
chaat masala
1 tsp
black salt
1/2 tsp
regular salt or to taste
1 tsp
crushed cumin seeds
1/3 tsp
yellow food colour
2 tbsp
cornstarch
50 ml
cooking oil
1 tsp
cumin seeds
100 grm
yoghurt
2 tbsp
breadcrumbs
100 g
tamarind pulp
Cooking instructions
* Step 1
Take a pot to add oil and heat it
Dissolve spices with water like red chilli flakes, cumin seeds, crushed coriander seeds, chicken powder, chaat masala, black salt and regular salt
Stir to mix well and pour the spices mixture to the pot
* Step 2
Cook the masala for 2-3 minutes on medium flame
Then add all boiled chickpeas with their water
* Step 3
Add food colour stir to mix well then bring it to boil
Turn the flame to medium-low
Allow cooking chole for 15 minutes further
* Step 4
Keep stirring occasionally
Reduce the heat to low and adjust the salt and chillies to taste
Pour dissolved cornstarch
* Step 5
Note, before adding cornstarch stir it well once again because cornstarch goes down after being dissolved in water
Keep stirring by adding cornstarch to prevent lumps in cholay
Once they are thickened turn off the flame and remove them from the stove
Kathiawari cholay is done
* Step 6
Transfer to the serving bowl and serve it with Karak pav bread, onion along with chutneys
Note: if there is a photo you can click to enlarge it
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