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Home Top 5 food Top 5 dishes made from fennel seeds (sauf)

Top 5 dishes made from fennel seeds (sauf)

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1 . Stuffed Potatoes Wheat Flour Bread No Yeast No Oven

Stuffed Potatoes Wheat Flour Bread No Yeast No Oven

#goldenapron3 #week7 #post10 #puzzle-Potatoes

Ingredient

1/4 cup

medium sized Potatoes boiled and grated

1/2 tsp

Cooking instructions

* Step 1

For Stuffing: Take an pan / kadhai on low flame add oil, cumin seeds. Get crackled add fennel seeds, whole coriander seeds, asafoetida, Turmeric Powder.

* Step 2

Add green chillies ginger Crushed. Saute it. Add boiled grated Potatoes. Mix it all well.

* Step 3

Now add coriander cumin powder, chat masala, red chilli powder. Mix it well

* Step 4

Along with salt and chopped coriander. Mix it well and keep a side.

* Step 5

For Wheat Bread Dough: Take normal temperature milk in a cup add lemon juice. Mix it and keep a side for 5 min.

* Step 6

Now take a kneading bowl add flour, sugar, salt.

* Step 7

Add Baking Powder, Baking Powder, and ENO.

* Step 8

Add curd, now take curdled milk. Add half.

* Step 9

Add oil. Start kneading it. Add remaining half milk and knead. Get sticky dough.

* Step 10

Sprinkle dry Flour on clean platform surface. Take out the dough. Take oil in Ur hand and start kneading. If needed add more dry Flour and knead it.

* Step 11

Get non sticky smooth and soft dough. Apply oil and keep it in the bowl. Cover it for 10-15 min

* Step 12

Mean while do the preparation for baking. Take deep vessel add salt. Place the rack in middle. Put it on low flame for preaching heat. 10-15 min. Grease the bread tin.

* Step 13

After 15 min add oil on flat surface knead it and roll it 1 inches thick.

* Step 14

Check it with bread tin the broadness. Apply stuffing on the dough. Roll it with Ur hand.

* Step 15

Roll it properly, seal it from all sides. Put it in the greased bread tin.

* Step 16

Apply oil on top sprinkle Italian seasoning.

* Step 17

Put the tin in the preheated vessel. Close the bread tin with it's cover.

* Step 18

Close the vessel. Put flame on medium. For 50 min. Check it in middle after 30 min. Close the lid n bake it for 20 more min. Check it with toothpick from the sides as because of stuffing the toothpick comesout sticky from the middle. Off the flame once the bread baked with golden crust on upper side. Let it be in the Baking vessel for 15 -20 min. Take it out after on the rack to get cool with the tin.

* Step 19

Take it out from the tin when it get cool. Cut it and serve with with tea, coffee and also toast it on tava or apply butter.

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

2 . True and authentic Peshawari chapli kababs

True and authentic Peshawari chapli kababs

The kabab, Peshawari chapli kabab. The province formerly known as NWFP and the eastern region of Afghanistan can proudly lay claim to the spicy flat meat beef patty, however, it stands as a favourite throughout Pakistan and India. Though some kababs are made using sheep, lamb, chicken or goat meat, the chapli kabab is a purely beef, and at times lamb fare. Chaprikh is a Pashto word meaning flat, and chapli is a derivation of this particular word; hence a flat round kabab. The Pakhtun recipe uses a perfect combination of beef and atta (wheat flour), thus this kabab in particular is lighter in taste. The ingredients used in the preparation of chapli kababs are indigenous to Afghanistan therefore the use of pomegranate seeds and dry coriander seeds, which make the chapli kabab so unique in taste. The outcome is perfect on the palate and thus the region and the original chapli kabab makers deserve the highest grade on sharing this delicious local classic with the rest of the world.

Ingredient

1/2 tablespoon

dried pomegranate arils, (anar dana),

1 1/2-2 tablespoon

red chilli flakes, adjust to taste

1 tablespoon

cumin seeds

1 tablespoon

coriander seeds

1/2 tablespoon

fennel seeds, (sauf)

1/2 tablespoon

Kashmiri chilli powder, (for color,)

1 teaspoon

red chilli powder, skip for less spicy

1 teaspoon

garam masala

1 teaspoon

black salt, or pink salt or just salt

1/2 teaspoon

black pepper

1/2 teaspoon

turmeric powder

1/2 kg

mince, (lamb or beef) 20-30% fat

1 cup

chopped onion, about 1 large, squeeze excess water

1 cup

cornmeal or maizemeal, (makai ka atta)

2 tablespoon

ginger garlic paste

2 tablespoon

chopped fresh coriander

2 tablespoon

chopped green chilli

2 tablespoon

butter, (or clarified butter)

3/4 cup

chopped tomato, about 1 tomato

Cooking instructions

* Step 1

Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant. Remove from heat.

* Step 2

Immediately, add ground spices in the hot pan and stir for few second. Transfer spices to a food processor and crushed them lightly to get a coarse powder. Set aside.

* Step 3

In large bowl take mince, spice mix, green chillies, ginger, garlic, onions, fresh coriander and butter, mix well. Marinate for 30 minutes.(Preferably 4-6 hours.)

* Step 4

Just before frying, add tomato, egg and cormeal. Mix well until mince gets a dough like consistency.

* Step 5

Protip: Fry a small petty of kabab and do a taste test. Adjust if needed. (This step is optional.)

* Step 6

Roll out balls of kabab and flatten with hands.

* Step 7

Shallow fry kabab in clarified butter or tallow for 2-3 minutes on medium flame until crispy and lighty charred.

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

3 . Baked Samosa

Baked Samosa

Baked Samosa is a healthier version of the popular street samosa. Although not fried, it is still crispy and tasty. The outer covering is made with whole wheat flour and is stuffed with spiced potato and peas filling.

Ingredient

1.25 cup

whole wheat flour

2 tbsp

fine semolina If you have coarse semolina just pulse it once in the mixer grinder

1/4 cup

cornflour

2 tbsp

ghee melted and sizzling hot

to taste

salt

1 tbsp

oil

1 tbsp

lemon juice

1 tsp

oil for smoothening the dough

medium potato boiled and mashed

1/2 cup

green pea boiled

1 tsp

ginger garlic paste adding garlic is optional. You can also add chilli paste for extra spicy taste

2 tsp

red chilli powder or as per taste

1 tsp

coriander cumin powder dhania jeera powder

1/2 tsp

garam masala

1/2 tsp

cumin seeds

1/2 tsp

fennel seeds sauf

1/4 tsp

hing

1/2 tsp

haldi

1.5 tsp

dry mango powder amchur

1/4 cup

coriander washed and finely chopped

1 cup

coriander mint chutney

1/2 cup

coriander washed and chopped

1/2 cup

mint leaves washed and chopped

1/2 tsp

rock salt sanchal

green chilli chopped

Cooking instructions

* Step 1

Kneading dough In a mixing bowl add whole wheat flour, fine semolina, cornflour, sizzling hot ghee, oil, lemon juice and salt. Mix them well with the fingertips till it resembles like breadcrumbs.

* Step 2

Add water and knead into a firm dough. Apply oil and cover and keep aside for 20 minutes. Knead again till the dough is smooth.

* Step 3

Making Stuffing Heat the oil in a pan, add cumin seed, fennel seed and asafoetida. When they crackle add ginger garlic paste. (you can avoid garlic) and saute till the raw smell goes away. Add turmeric powder and red chilli powder. Mix well.

* Step 4

Add the boiled and mashed potato. Mix well. Cook for a minute. Add the remaining spices like coriander-cumin powder, dry mango powder and garam masala. Mix well and cook for a minute. Add finely chopped coriander. Mix well.

* Step 5

Add the boiled peas. Mix well and cook for another minute. The stuffing is ready. Keep it aside to cool.

* Step 6

Making chapati for the outercovering Make balls from the dough. Take one ball and flatten it.

* Step 7

Dust it with flour and roll it into a thin circle of around 12 cm diameter. Put it on a heated flat pan or tava. Bubbles will appear. Flip it and cook lightly on the other side. Do not cook full. Remove in the plate to cool. Similarly, make other chapatis/tortillas.

* Step 8

Filling and baking samosa Divide the chapati into two parts. Take one part and make a cone from it by bringing both the edges together. Seal the edges by applying water.

* Step 9

Put the prepared filling in the cone pressing lightly so that it is packed without any air pockets. Apply water on the upper edges and seal it. The samosa is ready to bake. Similarly, make other samosas.

* Step 10

Place the prepared samosa on the baking tray lined with a baking paper. Brush oil on both the sides of samosa.

* Step 11

Bake the samosa in a preheated oven at 200 C for 20 minutes or till crisp and golden. Serve it hot with coriander mint chutney and tamarind-date chutney.

* Step 12

Coriander mint chutney In a mixture jar, add lemon juice, green chilli, rock salt, salt, cumin seeds, chopped coriander, chopped mint leaves. Grind the chutney to a smooth paste. Remove the chutney in a bowl. It is ready to serve.

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

4 . Chicken chettinad

Chicken chettinad

#RcTamilNadu

Ingredient

500 gms

Chicken -

Sliced tomato - medium size

Sliced onion - medium size

1 tsp

Tomato puree -

1 tsp

Kashmiri mirch powder -

1/2 tsp

Turmeric powder -

1 tbsp

Lemon juice -

1 tbsp

Whole coriander seeds -

4-5

Whole red chilli -

2 - 3

- Cloves

2-3

Green cardamom -

Black cardamom -

3-4

Whole black pepper -

1 inch stick

Cinnamon -

3-4

Star anise -

1/2 tsp

Cumin seeds / jeera -

1/2 tsp

Fennel seeds / sauf -

2 tbsp

Ginger garlic paste -

7 - 8

Curry leaves -

1/2 cup

Grated fresh coconut -

to taste

Salt -

1/2 cup

Oil -

Cooking instructions

* Step 1

Dry roast the whole red chilli,cloves,whole black pepper,whole coriander seeds,cumin seeds,fennel seeds,green cardamom,black cardamom,cinnamon,star anise and also dry roast the fresh coconut and make a powder.

* Step 2

Marinate chicken pieces with kashmiri red chilli powder,turmeric powder,lemon juice,1tbsp ginger garlic paste and salt.

* Step 3

Keep in the freeze for an hour.

* Step 4

Heat oil in a pan

* Step 5

Add sliced onion fry till light brown.

* Step 6

Add curry leaves and 1 tbsp ginger garlic paste and mix well.

* Step 7

Add marinated chicken and sliced tomatoes and cook cover in a low flame for 15 mins.

* Step 8

Add roasted spices and 1/2 cup of water.

* Step 9

Serve with chaptatis.

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

5 . Chicken chethinad

Chicken chethinad

#chickenrecipe

Ingredient

500 gms

Cooking instructions

* Step 1

* Step 2

Marinate chicken pieces with kashmiri red chilli powder,turmeric powder,lemon juice,1tbsp ginger garlic paste and salt.

* Step 3

Keep in the freeze for an hour.

* Step 4

Heat oil in a pan.

* Step 5

Add sliced onion fry till light brown

* Step 6

Add curry leaves and 1 tbsp ginger garlic paste and mix well.

* Step 7

Add marinated chicken and sliced tomatoes and cook cover in a low flame for 15 mins.

* Step 8

Add roasted spices and 1/2 cup of water.

* Step 9

Cover it and cook in a low flame for 7 - 8 mins.

* Step 10

Serve with chaptatis.

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

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