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Home Top 5 food Top 5 dishes made from teaspoon haldi

Top 5 dishes made from teaspoon haldi

1 2 3 4 5

1 . Bajrae ki Mathri

Bajrae ki Mathri

#boxweek5

Ingredient

1 cup

Cooking instructions

* Step 1

Arrange all these things in a bowl, no need to add extra water at first try to need the dough with help of curd add oil.

* Step 2

If required later add some water in kneading a tight dough, then take a small portion of that the press with help of hands then

* Step 3

Deep fry in a low flame.

Note: if there is a photo you can click to enlarge it

2 . Seafood Biryani

Seafood Biryani

#thc #thcweek2 #Biryani #cookpadindia

Ingredient

400 grams

Whole Garam Masala one small cinnamon stick, 2 Bay leaves, 3 pieces Cloves, 4 pieces of Black pepper, one Big Elaichi, 4 small Elaichi, one teaspoon Jeera, 3 spoons salt

Coriander leaves finely chopped

as Required

red and yellow colour (optional)

Cooking instructions

* Step 1

Wash and Soak Rice for Half and hour. Now keep water for boiling. Add all whole garam masalas. When water is boiling add rice. Boil till rice is cooked 80%. Strain the water.

* Step 2

Clean wash and cut fish and prawns. Put all the ingredients of first Marination and keep for 30 mins.

* Step 3

Now add the ingredients for second Marination and keep for one hour.

* Step 4

Now take non-stick pan. Add oil and saute fish and prawns till golden. Cook on medium flame as they aur cooked as well all the masalas and flavours are incorporated well.

* Step 5

Now for masala.. add oil put onions and saute till it is golden brown. Add tomato puree and saute again add all the masalas and cook till oil oozes out will. Add 1/4th cup of water and cook for 5 mins.

* Step 6

For Frying onions. Add oil and fry onions till golden brown.

* Step 7

Now everything is ready. Take a heavy bottomed vessel and add small oil in which we have fried onions. Add half of the masala. Over it add little rice. To it add fried onions over it. Sprinkle little Biryani masala, coriander leaves and mint leaves.

* Step 8

Now add fish and prawns. Again add rice, coriander leaves and mint leaves with fried onions and pour another half of masala.

* Step 9

Again repeat the process by adding rice, coriander leaves, mint leaves, fried onions. Also add kewra water, Gulab Jal, 2 tablespoons of ghee. 3 to 4 green chillies. Also if you want to add red and yellow color you can add now.

* Step 10

Cook on lower flame for 20 to 30 mins. Switch off the flame and let it cool for 5 10 min.

* Step 11

Your Seafood Biryani is ready to be served.

* Step 12

Serve your loved ones with delicious Biryani with Papad, salad, Aachar..

Note: if there is a photo you can click to enlarge it

3 . Spicy Masala Cashews

Spicy Masala Cashews

These Cashews are deep fried coated with spicy masalas. Everyone's favourite and best served with tea.

Ingredient

250 grams

full medium sized cashews

2 tablespoons

besan

1 tablespoon

rice flour

Half

teaspoon Haldi

Half

teaspoon chat Masala

1 teaspoon

Kashmiri red Chilli powder

Pinch

Hing

2-3 tablespoons

water

Cooking instructions

* Step 1

Take cashews in a bowl.

* Step 2

Add all dry Masalas,Besan and rice flour into it.

* Step 3

Mix well and now add water one tablespoon and mix and another one till it is coated well. Dont add it altogether.

* Step 4

Keep oil for frying. Deep fry time by putting one by one so that it doesn't stick to each other. Fry in batches.

* Step 5

Take out in tissue paper so that it absorbs all the oil.y sprinkle chat Masala if you like.

* Step 6

Serve with some tea..you will relish it.

Note: if there is a photo you can click to enlarge it

4 . Chicken Tikka Masala

Chicken Tikka Masala

#goldenapron #nveg

Ingredient

600 grams

Chicken (boneless or with Bone

2 tablespoons

curd

1 teaspoon

ginger garlic paste

1 teaspoon

Tandoori masala

Half

teaspoon Haldi

Half

teaspoon Garam Masala powder

Half

teaspoon Coriander powder

to taste

Salt

Half

lemon

medium sized roughly cut onions

medium sized cut tomatoes

10 cashew nuts

green chilli

Half

teaspoon tandoori Masala

2 spoons

ghee

4 Elachi

Cooking instructions

* Step 1

Wash chicken properly. Take a bowl. Put curd and put all masalas like Garam Masala, tandoori Masala, lemon juice, Haldi,ginger garlic paste, Kastoori methi, salt, Red Kashmiri Chilli Powder.

* Step 2

Now add Chicken to it. And mix well. Marinate this chicken for atleast 3 to 4 hours in fridge.

* Step 3

For Gravy.. Keep one Kadai. Add little oil. Put roughly cut onions..let it saute.

* Step 4

Add Ginger garlic paste.

* Step 5

Saute until onions turn pink. Now add cashew nuts and tomatoes. And lunch of salt so that the mixture gets soft faster. After mixture gets softer add little water and cook for 5 mins. Let the mixture gets cool.

* Step 6

Now blend the mixture in mixer jar.

* Step 7

Strain the masala in seive to get smooth paste.

* Step 8

Now take Kadai and put ghee into it. Add Elachi and lower the flame.

* Step 9

Add Kashmiri Red Chilli Powder. And saute for 10 seconds. And to it add the paste.

* Step 10

Add tandoori Masala, coriander powder, salt and garam masala. To it add pinch to red food colour which is optional.

* Step 11

Take one non stick pan and put the marinated chicken into it. Saute until it gets dry.

* Step 12

For coal effect..or tandoori effect keep one coal on flame till it becomes red.

* Step 13

Now keep this coal on aluminium foil over chicken. Lower the flame and on and pour some ghee or butter into the burning coal and immediately close with cover.