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Home Top 5 food Top 5 dishes made from small pc dalchini

Top 5 dishes made from small pc dalchini

1 2 3 4 5

1 . Posto choley

Posto choley

#ir #richiniron #chickpeas #cookpadindia #cookpadenglish #simplecooking

Ingredient

1 cup

Cooking instructions

* Step 1

Soak posto dana, makhana & kaju in hot water for 1 hr, grind it to a fine paste with lil water, keep aside.

* Step 2

Soak chickpeas in water overnight for at least 12 hrs, wash it, strain it, add in a pressure cooker, in goes 1 tsp salt & 4 cup water. Place the lid, give 8 whistles on high flame, lower the flame, cook it for 15 minutes. Open the lid after a minute. Check it, add lil more water & give more whistles on high flame if chickpeas are still hard, cook it until completely cooked. Take out in a bowl, keep aside.

* Step 3

Clean the same pressure cooker, dry it up, add oil, heat it. Now add bari elaichi, tejpatta, laung, kali mirch, dalchini & jeera, let it splutter.

* Step 4

Now add onion paste, mix it well, sprinkle lil water, in goes ginger garlic paste, mix it well, cook it covered on low flame until oil has oozed out.

* Step 5

Open the lid, increase the flame, add salt, haldi powder, dhania powder & red chilli powder, mix it well, cook it until oil has surfaced.

* Step 6

In goes tomato puree, mix it well, lower the flame, cover it with the lid, cook it until oil has oozed out.

* Step 7

Now add posto masala, mix it well, in goes garam masala powder, mix it well, cook it stirring for a minute.

* Step 8

Add in boiled choley, mix it well, add lil water if required, place the lid, give 4 whistles on high flame. Lower the flame, cook it for 5 minutes.

* Step 9

Turn off the flame, allow it to depressurise naturally, open the lid after 10 minutes, mix it well.

* Step 10

Take out in a serving bowl, garnish it with chopped dhania patta, remove all the whole garam masala before serving.

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

2 . Egg peas masala

Egg peas masala

#hp #eggs #cookpadindia #cookpadenglish #simplecooking Eggs aur high protein ingredient.very healthy for growing children..it also contains amino acids..

Ingredient

hard boiled eggs

1/2 cup

boiled matar dana

5 tbsp

mustard oil

tejpatta

bari elaichi

laung

1/2 tsp

sabit kali mirch

small pc dalchini

1/2 cup

thinly sliced onion

1 tsp

garlic paste

1/2 tsp

ginger paste

1/2 tsp

haldi powder

1 tsp

red chilli powder

2 tsp

dhania powder

1 tbsp

whisked dahi

1/2 tsp

garam masala powder

1/2 tsp

crushed kasoori methi

Cooking instructions

* Step 1

Peel eggs, make slits, fry them in 1 tbsp oil until light brown, take out in a bowl, keep aside.

* Step 2

Now take a pressure cooker, add rest of the oil, heat it. In goes tejpatta, bari elaichi, laung, kali mirch & dalchini, saute it for 10 sec.

* Step 3

Add in onion, stir fry it until light brown.

* Step 4

In goes ginger garlic paste, saute it until oil has oozed out, add lil water to avoid burning.

* Step 5

Mix salt, haldi powder, red chilli powder & dhania powder with dahi, add in the masala, mix it well.

* Step 6

Cook it covered on low flame until oil has surfaced.

* Step 7

Open the lid, add garam masala powder & kasoori methi, mix it well. Increase the flame, cook it for a minute.

* Step 8

Now add matar & fried eggs, stir fry it gently for 30 sec. Lower the flame, cook it covered for 2 minutes.

* Step 9

Open the lid, increase the flame, stir fry it for 30 sec. Add 1 cup hot water, mix it well.

* Step 10

Place the lid, give 4 whistles on high flame, turn off the flame, allow it to depressurise naturally. Open the lid after 10 minutes.

* Step 11

Take out in a serving bowl, garnish it with chopped dhania patta. Remove tejpatta while serving.

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

3 . Kathal ki Shami..

Kathal ki Shami..

#rr #cookpadindia #cookpadenglish #simplecooking

Ingredient

500 gm

kathal

1/2 cup

chana dal

bari elaichi

tejpatta

small pc javitri

laung

1 tsp

black pepper

small pc dalchini

choti elaichi

3 tbsp

mustard oil

1/2 cup

chopped onion

1 tsp

chopped green chilli

1 tsp

garlic paste

1 tsp

ginger paste

1/2 tsp

haldi powder

1 tsp

red chilli powder

1.5 tsp

dhania powder

1/2 tsp

garam masala powder

1 tbsp

desi ghee

1/2 tsp

kewra water

1.5 tsp

salt

dry red chilli

1/2 cup

chopped dhania patta

2 tbsp

besan

Cooking instructions

* Step 1

Peel kathal, diced it, wash it, add in a pressure cooker. In goes chana dal, tejpatta, bari elaichi, laung, black pepper, dalchini, javitri & choti elaichi. Add in dry red chilli, 1/2 tsp salt & desi ghee. Add 1 cup water, place the lid, give 6 whistles on high flame. Turn off the flame, allow it to depressurise naturally. Open the lid, transfer it to a bowl, discard bari elaichi, laung, javitri & tejpatta & water too. Cool it, grind it to a fine paste, keep aside.

* Step 2

Take a wok or pan, add oil, heat it. In goes onion & green chilli, saute it until light brown.

* Step 3

Add ginger garlic paste, saute it until rawness is released, add very lil water to avoid burning.

* Step 4

In goes lil salt, haldi powder, red chilli powder & dhania powder, mix it well. Again add lil water to avoid burning. Cook it covered on low flame until oil has oozed out. Open the lid, increase the flame, add garam masala powder, mix it well.

* Step 5

Now add kathal paste & lil desi ghee, mix it well.

* Step 6

Moderate the flame, add dhania patta & lightly dry roasted besan, mix it well. In goes kewra water. Stir fry it until a lil dry.

* Step 7

Turn off the flame, take out in a bowl, allow it to cool down. Rub your hands with lil oil, take out small portions of the batter, roll it, give the shape of shami, shallow fry them in batches very gently until both sides turn brown. Take out in a dish, plate it, garnish it with onion rings & dhania patta...

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

4 . GROUND RICE PULAO

GROUND RICE PULAO

#cookpadindia #cookpadenglish #simplecooking

Ingredient

1 cup

ground rice, washed, soaked in water for 1/2 hr,

3 tbsp

desi ghee,

choti elaichi,

small pc dalchini,

1/2 tsp

Rai,

1 tbsp

chopped onion,

1 tsp

chopped green chilli,

1/2 tsp

crushed garlic,

1/2 tsp

grated ginger,

1/2 cup

boiled matar dana,

1 tbsp

finely diced carrot,

1/2 tsp

garam masala powder,

Cooking instructions

* Step 1

Strain rice, keep aside. Take a wok or pan, add ghee, heat it.

* Step 2

Moderate the flame, add choti elaichi & dalchini, saute it for 10 sec.

* Step 3

In goes onion, increase the flame, saute it for 30 sec. Add ginger garlic & green chilli, saute it until rawness is released.

* Step 4

In goes matar dana & carrot, stir fry it for 30 sec. Add rice now, mix it well.

* Step 5

Add in salt & garam masala powder, stir fry it for a minute.

* Step 6

Now add 1.5 cup water, mix it well. Give a boil.

* Step 7

Lower the flame, cover it with the lid, cook it till done. Turn off the flame, open the lid after 10 minutes.

* Step 8

Take out in a serving bowl, garnish it with dhania leaf.

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

5 . Spicy Gobhi Matar

Spicy Gobhi Matar

#win #week2 #ebook #cooksnapchallenge #cookpadindia #cookpadenglish #simplecooking Thanks Ms Basna Bidisha Bal for sharing such a wonderful recipe ... I have made with my style ... Hope you ll like it .. Enjoy ..

Ingredient

1 cup

matar dana,

1 bowl

gobhi florets, lightly fried,

3 tbsp

mustard oil,

laung,

small pc dalchini,

1 tsp

garlic paste,

1/2 tsp

ginger paste,

1/2 cup

brown onion paste,

1/2 tsp

haldi powder,

1 tsp

red chilli powder,

2 tsp

dhania powder,

1 tbsp

fresh tomato puree,

As required

Salt to taste,

1/2 tsp

garam masala powder,

Cooking instructions

* Step 1

Wash matar dana, keep aside.

* Step 2

Take a pressure cooker, add oil, heat it.

* Step 3

In goes laung & dalchini, saute it for 30 sec. Add ginger garlic paste, saute it until rawness is released. Add lil water to avoid burning.

* Step 4

Now add brown onion paste, mix it well. Add very lil water to avoid burning. Stir it for a minute. Lower the flame, cook it covered until oil has oozed out.