Rice Noodles Chop Suey
1 packet Shan Chinese chop suey mix
1 packet thin rice noodles (broken in half)
2 chicken breast - cut into this strips
1 egg white - lightly beaten...
1/2 cup ketchup
1/2 cup water
2 green onions - cut in diagonal
1 carrot cut in julienne
1 capsicum cut in strips
1 cup cabbage thinly sliced
2 Tbsp oil
Oil for deep frying
Marinate chicken, egg white, and chop suey seasoning. Leave for 15 minutes.
Heat oil for deep frying. Fry 1/2 noodles each time and remove as soonas the puff up. ( they should stay white no brown). Drain on kitchen paper then place on serving plate.
Ina pan heat oil, add marinated chicken and stirfry till chicken turns white.
Add water and ketchup and stir. Cook for 5 minutes stirring well. Add vegetables, stir well and cook for 2 minutes. Remove from heat and serve on fried rice noodles or fried rice
fried rice noodles.
You fry noodles straight from the packet. Do not boil. Break noodles up into half or smaller if you prefer - they puff up very quickly so smaller pieces are easier to manage. Try using some clean sissies to make cutting noodles easier. Kids love these fried noodles. Try keeping some aside and sprinkling some chaat masala on them when fresh out of oil!! Yum.
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Rice Noodles Chop Suey
Ingredients
Chicken (boneless) ¼ kg
Egg white (lightly whisked) 1
Cabbage (Cubed) 2 cups
Carrot (cut into thin round slice) ½
Green Onion 2—3 sliced
Capsicum (Cubed) 1
Vegetable oil 6—8 tbsp
Shan Chinese Chop Suey
Seasoning mix 1 sachet
Method
Combine 1 tbsp Shan Chinese Chop Suey Seasoning Mix, egg whit...e, meat and 1 tbsp oil. Set aside for 15 minutes.
Dissolve remaining Shan Chinese Chop Suey Seasoning mix in 1 and ¼ cup water and set aside.
Heat oil in a large wok. On high heat add meat and Stir fry for 1 minute. Add vegetables and stir fry for 3 minutes. Stir continuously to turn and toss.
Add the dissolved Shan Chinese Chop Suey seasoning mix and stir fry on low heat for 2 – 3 minutes until sauce thickens. Stir continuously.
Serve with crispy Fried Rice Noodles or Shan egg fried rice
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Wednesday, 19 December 2012
Masaly Dar Mash by rida
Masaly Dar Mash
Ingredients
White lentil 200 gm (1 pao)
Ginger garlic paste 1 tsp heaped
Salt 1 tsp heaped
Whole red chilies 8
Turmeric ¾ tsp
Water 1 ½ cup
Ingredients for baghar
Tomatoes 2 chopped
Onion 1 sliced
All spice powder ¾ tsp
White cumin seed 1 tsp
Chili powder 1 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Mint leave...s 12
Ginger sliced 1 tbsp
Ghee ½ cup
Method
Wash and soak lentil for 1 hour, cook with 1 and ½ cup water, salt, turmeric, ginger garlic paste, red chili whole, till water dries, and lentil tender.
Method for baghar.
Heat ghee, add sliced onion, when brown add cumin seeds, chopped tomatoes, fry for 5 minutes. Add chili powder , all spice powder, ginger slices, and pour this on top of lentil. Mix well. Add chopped greens and serve
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Masala Dhal Marsh
Part 1
Dhal
200 gms (1 pao) white (March) dhal*
1/2 tsp tumeric
6-8 whole red button chilli
1 tsp heaped Ginger/garlic paste
1-1/2 cups water
Soak dhal for 1 hour, drain and add tumeric, chilli, ginger/garlic paste and water and boil till dhal is soft. Set aside.
Masala
1/2 cup ghee (you can use oil, ghee tast...es better)
1 large or 2 medium onions sliced
2 large tomatoes put in chopper and roughly chopped
1 tsp salt
1 tsp white cumin seeds
1 tsp red chilli powder
1/2 tsp garam masala
Masala Dhal Marsh - part 2
Garnish
1 Tbsp ginger julienned
12 mint leaves
2 green chillies -sliced
2 Tbsp green corriander chopped
Place seperate pan on heat, add ghee - when melted add onions and fry till golden brown (stirring regularly) add cumin and stir well Then add tomatoes and cook on medium heat. Stir well and add c...hilli powder, garam masala and salt. Stir well and add 1/4 cup water. Cook on medium heat till oil comes on top. Add masala to pan with dhal in it. Add 1/4 cup water, stir well. Cook 1 minutes then stir in Ginger julienned, sliced green chillies and green corriander. Remove from heat.
Transfer into serving dish and add mint leaves.
Serve with Tandoori Paratha
Enjoy.
*You can use channa dhal (only soak 1/2 hour)
Moong dhal - soak for 10 mins and let it boil for 3-4 minutes.
Ingredients
White lentil 200 gm (1 pao)
Ginger garlic paste 1 tsp heaped
Salt 1 tsp heaped
Whole red chilies 8
Turmeric ¾ tsp
Water 1 ½ cup
Ingredients for baghar
Tomatoes 2 chopped
Onion 1 sliced
All spice powder ¾ tsp
White cumin seed 1 tsp
Chili powder 1 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Mint leave...s 12
Ginger sliced 1 tbsp
Ghee ½ cup
Method
Wash and soak lentil for 1 hour, cook with 1 and ½ cup water, salt, turmeric, ginger garlic paste, red chili whole, till water dries, and lentil tender.
Method for baghar.
Heat ghee, add sliced onion, when brown add cumin seeds, chopped tomatoes, fry for 5 minutes. Add chili powder , all spice powder, ginger slices, and pour this on top of lentil. Mix well. Add chopped greens and serve
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Masala Dhal Marsh
Part 1
Dhal
200 gms (1 pao) white (March) dhal*
1/2 tsp tumeric
6-8 whole red button chilli
1 tsp heaped Ginger/garlic paste
1-1/2 cups water
Soak dhal for 1 hour, drain and add tumeric, chilli, ginger/garlic paste and water and boil till dhal is soft. Set aside.
Masala
1/2 cup ghee (you can use oil, ghee tast...es better)
1 large or 2 medium onions sliced
2 large tomatoes put in chopper and roughly chopped
1 tsp salt
1 tsp white cumin seeds
1 tsp red chilli powder
1/2 tsp garam masala
Masala Dhal Marsh - part 2
Garnish
1 Tbsp ginger julienned
12 mint leaves
2 green chillies -sliced
2 Tbsp green corriander chopped
Place seperate pan on heat, add ghee - when melted add onions and fry till golden brown (stirring regularly) add cumin and stir well Then add tomatoes and cook on medium heat. Stir well and add c...hilli powder, garam masala and salt. Stir well and add 1/4 cup water. Cook on medium heat till oil comes on top. Add masala to pan with dhal in it. Add 1/4 cup water, stir well. Cook 1 minutes then stir in Ginger julienned, sliced green chillies and green corriander. Remove from heat.
Transfer into serving dish and add mint leaves.
Serve with Tandoori Paratha
Enjoy.
*You can use channa dhal (only soak 1/2 hour)
Moong dhal - soak for 10 mins and let it boil for 3-4 minutes.
Kalay Chany chat by rida
Black Channay
25 curry leaves
4 Tbsp oil
1 tsp white cumin seeds
1 Tbsp Ginger/garlic paste
200 grams boiled black chickpeas*
1 tsp roasted cumin powder
1/2 cup tamarind pulp
1-1/2 tsp salt
2 Tbsp heaped red chilli powder
2 Tbsp sugar
1 Tbsp heaped Chaat Masala
Heat oil. Add curry leaves and cumin seeds and ginger/garlic paste and... 1/4 cup water to pan. (put lid on straight away to avoid spitting) then stir well. Add chilli, salt, sugar, chaat masala and tamarind pulp. Mix well and cook on medium low heat until gravy thickens.
Serve with hot naan.
Enjoy
*to soak chickpeas, take 200gm (1 pao) raw chickpeas 2 tsp bi-carbonate soda (meethi soda) and water 1 inch over chickpeas. Soak over night. Transfer chickpeas to a seive, drain, rinse well and transfer to pan. Add fresh water (no soda) and boil till chickpeas are cooked.
25 curry leaves
4 Tbsp oil
1 tsp white cumin seeds
1 Tbsp Ginger/garlic paste
200 grams boiled black chickpeas*
1 tsp roasted cumin powder
1/2 cup tamarind pulp
1-1/2 tsp salt
2 Tbsp heaped red chilli powder
2 Tbsp sugar
1 Tbsp heaped Chaat Masala
Heat oil. Add curry leaves and cumin seeds and ginger/garlic paste and... 1/4 cup water to pan. (put lid on straight away to avoid spitting) then stir well. Add chilli, salt, sugar, chaat masala and tamarind pulp. Mix well and cook on medium low heat until gravy thickens.
Serve with hot naan.
Enjoy
*to soak chickpeas, take 200gm (1 pao) raw chickpeas 2 tsp bi-carbonate soda (meethi soda) and water 1 inch over chickpeas. Soak over night. Transfer chickpeas to a seive, drain, rinse well and transfer to pan. Add fresh water (no soda) and boil till chickpeas are cooked.
Capsicum ka khatta by rida
Capsicum ka khatta
Ingredients
Capsicum ½ kg cut into 2 inch cube
Onion chopped 2 cups
Tomato 4 sliced
Garlic paste 2 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric ½ tsp
Roasted cumin (crushed) ½ tsp
Salt 1½ tsp
Curry leaves 20
Tamarind juice ½ cup
Green chilies 4 sliced
Oil 1 cup
Method
Heat oil adds onion fry transparent, a...dd curry leaves, then add tomatoes, fry till soft. Add all above seasonings. Fry well, adding little water. Add capsicum, green chilies, ¼ cup water. Cover and cook for 10 minutes. Lastly add tamarind juice. Serve hot with Naan.
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Capsicum ka khatta
1 cup oil (this will preserve for 15 days)
2 onions chopped finely
1/2 kg capsicum - cut in large cubes
2 tsp heaped red chilli powder
4 tomatoes sliced thin
2 tsp garlic paste
2 tsp corriander powder
1/2 tsp tumeric
1-1/2 tsp roasted cumin powder
1/2 cup tamarind juice*
2-1/2 tsp salt
20 curry leaves
4 chillies ...sliced
Heat oil in pan, add onion and once the onions are clear, add curry leaves. Stir and cook till onions are light golden.
Add sliced tomatoes and cook for 5 minutes on medium heat stirring well. Add garluc paste, spices, 1/4 cup water and cook till oil comes to the top. Add capsicum and 1/4 cup water and cover. Cook for 2 minutes, then remove lid and cook for another 5 minute. Remove from heat.
Transfer to serving dish and garnish with slices chillies.
This will keep in the fridge for 15 days.
Enjoy.
*take 4Tbsp tamarind - soak in 1 cup of hot water for 30 mins. Then once cool enough for you using your hand, mash tamarind up to loose. Seive tamarind a
Ingredients
Capsicum ½ kg cut into 2 inch cube
Onion chopped 2 cups
Tomato 4 sliced
Garlic paste 2 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric ½ tsp
Roasted cumin (crushed) ½ tsp
Salt 1½ tsp
Curry leaves 20
Tamarind juice ½ cup
Green chilies 4 sliced
Oil 1 cup
Method
Heat oil adds onion fry transparent, a...dd curry leaves, then add tomatoes, fry till soft. Add all above seasonings. Fry well, adding little water. Add capsicum, green chilies, ¼ cup water. Cover and cook for 10 minutes. Lastly add tamarind juice. Serve hot with Naan.
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Capsicum ka khatta
1 cup oil (this will preserve for 15 days)
2 onions chopped finely
1/2 kg capsicum - cut in large cubes
2 tsp heaped red chilli powder
4 tomatoes sliced thin
2 tsp garlic paste
2 tsp corriander powder
1/2 tsp tumeric
1-1/2 tsp roasted cumin powder
1/2 cup tamarind juice*
2-1/2 tsp salt
20 curry leaves
4 chillies ...sliced
Heat oil in pan, add onion and once the onions are clear, add curry leaves. Stir and cook till onions are light golden.
Add sliced tomatoes and cook for 5 minutes on medium heat stirring well. Add garluc paste, spices, 1/4 cup water and cook till oil comes to the top. Add capsicum and 1/4 cup water and cover. Cook for 2 minutes, then remove lid and cook for another 5 minute. Remove from heat.
Transfer to serving dish and garnish with slices chillies.
This will keep in the fridge for 15 days.
Enjoy.
*take 4Tbsp tamarind - soak in 1 cup of hot water for 30 mins. Then once cool enough for you using your hand, mash tamarind up to loose. Seive tamarind a
Murgh musalam:
Murgh musalam:
Ingredients:
Chicken 1 whole (1-1/4 kg)
Chili powder 1 tbsp
Lemon juice 2 tbsp..
Onion brown 2 tbsp (crushed)
Saffron ¼ tsp
Kewra 1 tbsp
Curd ¾ kg
Coriander powder 1 tbsp
Salt 1-1/2 tsp
Almond 8-10 (ground)
Ginger garlic 1 tbsp
Turmeric pinch
All spice 1 tsp
Oil ¼ cup
Method:
Prick chicken well. Marinate with al above except oil for 2 hours. Fry chicken on both sides till light golden.
Then add in the masala with water ½ cups. Cover and cook till chicken tender and thick gravy remains, serve garnished.
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Brown Murgh Mussallum
1 whole chicken - skin removed, with slits
Marinade
1 Tbs red chilli powder
2 Tbs lemon juice...
2 Tbs browned onion
1/4 tsp saffron
1 tsp kewra water (if using essence 1-2 drops only)
1 cup yogurt beaten
11/2 tsp salt
1 tsp Ginger/garlic paste
1 pinch tumeric
1 tsp Garam Masala
2 Tbs corriander powder
8-10 almonds - boiled, skin removed and made into paste with a tough of water.
Mix all marinade ingredients together.
Rub over chicken and ideally marinate overnight in fridge. (leave as long as possible) up to overnight.
Heat 1/4 cup of oil in pain. Remove chicken from marinade leaving as much marinade as possible. Fry chicken onall sides until golden. Once fried, and remaining marinade and fry off for a minute ot two, then add 1/2 cup water, stir and cover. Cook for 30 minutes. Garnish with green corriander leaves. Serve with boiled egg and fries.
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Mahi Mussalam by shireen
Recipe u can change Chicken into Fish
Whole Chicken 1 of 1/2 Kg
Melted butter 1 tsp
Grinded Almonds 1 tbsp
Coriander Powder 1 tbsp
Lemon Jucice 1 tbsp..
All Spices 1/2 tsp
Ginger/Garlic 1 tsp
Oil 1/4 cup
Onion Grinded 1
Chilly Powder 1 1/2 tsp
Salt 1 tsp
Termeric Powder 1/4 tsp
Whipped Curd 2 tbsp
Kewra 1 tsp
For Marination
Ginger/Garlic 1 tsp
Lemon Jucice 1 tbsp
Chilly Powder 1/2 tsp
Salt 1/2 tsp
Method:
Give cuts on chicken, Wash well and marinate with all the ingredients given under marination an leave for a hour, Heat oil.
Add onion paste, ginger/ garlic and fry for 5 minutes. Add in all the rest with curd and bhuno till oil floats on top. Arrange Chicken on try. Pour hot gravy over it and bake for half an hour on no 4 or 180 c. Remove in a serving dish. Sprinkle melted butter, corriander leaves and kewra
Ingredients:
Chicken 1 whole (1-1/4 kg)
Chili powder 1 tbsp
Lemon juice 2 tbsp..
Onion brown 2 tbsp (crushed)
Saffron ¼ tsp
Kewra 1 tbsp
Curd ¾ kg
Coriander powder 1 tbsp
Salt 1-1/2 tsp
Almond 8-10 (ground)
Ginger garlic 1 tbsp
Turmeric pinch
All spice 1 tsp
Oil ¼ cup
Method:
Prick chicken well. Marinate with al above except oil for 2 hours. Fry chicken on both sides till light golden.
Then add in the masala with water ½ cups. Cover and cook till chicken tender and thick gravy remains, serve garnished.
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Brown Murgh Mussallum
1 whole chicken - skin removed, with slits
Marinade
1 Tbs red chilli powder
2 Tbs lemon juice...
2 Tbs browned onion
1/4 tsp saffron
1 tsp kewra water (if using essence 1-2 drops only)
1 cup yogurt beaten
11/2 tsp salt
1 tsp Ginger/garlic paste
1 pinch tumeric
1 tsp Garam Masala
2 Tbs corriander powder
8-10 almonds - boiled, skin removed and made into paste with a tough of water.
Mix all marinade ingredients together.
Rub over chicken and ideally marinate overnight in fridge. (leave as long as possible) up to overnight.
Heat 1/4 cup of oil in pain. Remove chicken from marinade leaving as much marinade as possible. Fry chicken onall sides until golden. Once fried, and remaining marinade and fry off for a minute ot two, then add 1/2 cup water, stir and cover. Cook for 30 minutes. Garnish with green corriander leaves. Serve with boiled egg and fries.
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Mahi Mussalam by shireen
Recipe u can change Chicken into Fish
Whole Chicken 1 of 1/2 Kg
Melted butter 1 tsp
Grinded Almonds 1 tbsp
Coriander Powder 1 tbsp
Lemon Jucice 1 tbsp..
All Spices 1/2 tsp
Ginger/Garlic 1 tsp
Oil 1/4 cup
Onion Grinded 1
Chilly Powder 1 1/2 tsp
Salt 1 tsp
Termeric Powder 1/4 tsp
Whipped Curd 2 tbsp
Kewra 1 tsp
For Marination
Ginger/Garlic 1 tsp
Lemon Jucice 1 tbsp
Chilly Powder 1/2 tsp
Salt 1/2 tsp
Method:
Give cuts on chicken, Wash well and marinate with all the ingredients given under marination an leave for a hour, Heat oil.
Add onion paste, ginger/ garlic and fry for 5 minutes. Add in all the rest with curd and bhuno till oil floats on top. Arrange Chicken on try. Pour hot gravy over it and bake for half an hour on no 4 or 180 c. Remove in a serving dish. Sprinkle melted butter, corriander leaves and kewra
Peshawari Murgh by shireen
Peshawari Murgh
Marination:
1 kg Chicken ...
3 Tbsp Tomato paste
1 Tbsp Ginger Garlic paste
2 Green Chillies - sliced
1-1/2 tsp Chilli Powder
1/4 tsp Turmeric
1-1/2 Salt
1/2 cup Brown Onion (about 2 raw onions)
Mixed Whole spices (4 of each whole black peppercorns, cloves, cardamom 1 tsp cumin seeds)
1/2 cup yogurt beaten
1/2 cup Oil
1 Tandoori Nan
For Baghar:
1 tsp Garlic crushed
6 whole Red Chilli
1/4 cup Fenugreek seed
1/2 tsp Mustard seed
1/4 cup Oil
Method
Marinate the chicken for 30 minutes in tomato paste, ginger garlic paste, finely chopped green chilli, red chilli powder, turmeric and salt.
Heat half cup of oil and add mixed whole spices, the marinated chicken and brown onion.
Then add 3 cups of water and leave to cook until only 2 cups of water remain.
Now add pieces of Nan.
Then cover it and leave for 10 minutes.
Get it in a dish and pour beaten curd over.
Heat oil and baghar ingredients in a frypan - fry till you can smell garlic then pour over yogurt and chicken mix.
Serve with hot naan.
Marination:
1 kg Chicken ...
3 Tbsp Tomato paste
1 Tbsp Ginger Garlic paste
2 Green Chillies - sliced
1-1/2 tsp Chilli Powder
1/4 tsp Turmeric
1-1/2 Salt
1/2 cup Brown Onion (about 2 raw onions)
Mixed Whole spices (4 of each whole black peppercorns, cloves, cardamom 1 tsp cumin seeds)
1/2 cup yogurt beaten
1/2 cup Oil
1 Tandoori Nan
For Baghar:
1 tsp Garlic crushed
6 whole Red Chilli
1/4 cup Fenugreek seed
1/2 tsp Mustard seed
1/4 cup Oil
Method
Marinate the chicken for 30 minutes in tomato paste, ginger garlic paste, finely chopped green chilli, red chilli powder, turmeric and salt.
Heat half cup of oil and add mixed whole spices, the marinated chicken and brown onion.
Then add 3 cups of water and leave to cook until only 2 cups of water remain.
Now add pieces of Nan.
Then cover it and leave for 10 minutes.
Get it in a dish and pour beaten curd over.
Heat oil and baghar ingredients in a frypan - fry till you can smell garlic then pour over yogurt and chicken mix.
Serve with hot naan.
ANDA CHANA by shireen
ANDA CHANA
INGREDIENTS...
• Chickpeas ( gorbanzo beans) ½ kg soaked overnight , and boiled till tender
• Oil ½ cup
• Onion 1 medium sliced thinly
• Tomatoes 3 to 5 sliced thinly
• Curd 1 cup whisked
• White cumin 1 tbsp
• Red chilli powder 1 tsp
• Black pepper powder ½ tsp
• Turmeric ½ tsp
• Coriander powder ½ tsp
• Garam masala 1 tsp
• Chaat masala 2 tsp
• Chicken stock 2 cups
• Boiled eggs 4
METHOD
Soak chickpeas overnight , boil them till done. Take a handful of boiled chickpeas and blend them in a blender.
In a pan heat oil add sliced onion when browned , add cumin and add tomatoes cook till tender , now add spices , bhuno , add curd , and cook till oil seperates, add chickpeas , chicken stock 2 cups , cook till it thickens.
Dish out , cut boiled eggs in quarters and add to the channa.
**please note that if you add salt when boiling chichpeas they don't go soft in the middle. A cinnamon stick when boiling chickpeas helps stomach digest chickpeas.
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Egg With Chickpeas
Ingredients:
Chickpeas: 1/2 Kg
Oil: 1/2 Cup... See More
Onion sliced: 1
Tomato: 3-5
Yogurt: 1 cup
White cumin: 1 tblsp
Red chilli Powder: 1/2 tsp
Turmeric: 1/2 tsp
Corriander Powder: 1/2 tsp
Garam masala: 1 tsp
Chat masala: 1 tsp
Salt: 1 tsp
Chicken stock: 2 cups
Boiled eggs: 4
Recipe:
1. Soak chickpeas overnight with water and boil with bit salt.
2. Take a handfull of boiled chickpeas and blend them in a blender.
3. Heat up oil in a pan and fry onion till gloden brown.
4. Add white cumin and tomatoes in the cooking pan. Cook till tomatoes in the cooking pan. Cook till tomatoes are tender.
5. Add blackpepper powder, redchilli powder, turmeric, salt, corriander powder, garam masala, chat masala, chicken stock, green chillies
6. Add yogurt and cook for sometime
7. Add blended chickpeas as well as boiled chickpeas in the cooking pan , blend and mix with spoon
8. Add 1 cup water and cook till it turns out in gravy.
9. Garnish with boiled sliced agg and serve.
INGREDIENTS...
• Chickpeas ( gorbanzo beans) ½ kg soaked overnight , and boiled till tender
• Oil ½ cup
• Onion 1 medium sliced thinly
• Tomatoes 3 to 5 sliced thinly
• Curd 1 cup whisked
• White cumin 1 tbsp
• Red chilli powder 1 tsp
• Black pepper powder ½ tsp
• Turmeric ½ tsp
• Coriander powder ½ tsp
• Garam masala 1 tsp
• Chaat masala 2 tsp
• Chicken stock 2 cups
• Boiled eggs 4
METHOD
Soak chickpeas overnight , boil them till done. Take a handful of boiled chickpeas and blend them in a blender.
In a pan heat oil add sliced onion when browned , add cumin and add tomatoes cook till tender , now add spices , bhuno , add curd , and cook till oil seperates, add chickpeas , chicken stock 2 cups , cook till it thickens.
Dish out , cut boiled eggs in quarters and add to the channa.
**please note that if you add salt when boiling chichpeas they don't go soft in the middle. A cinnamon stick when boiling chickpeas helps stomach digest chickpeas.
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Egg With Chickpeas
Ingredients:
Chickpeas: 1/2 Kg
Oil: 1/2 Cup... See More
Onion sliced: 1
Tomato: 3-5
Yogurt: 1 cup
White cumin: 1 tblsp
Red chilli Powder: 1/2 tsp
Turmeric: 1/2 tsp
Corriander Powder: 1/2 tsp
Garam masala: 1 tsp
Chat masala: 1 tsp
Salt: 1 tsp
Chicken stock: 2 cups
Boiled eggs: 4
Recipe:
1. Soak chickpeas overnight with water and boil with bit salt.
2. Take a handfull of boiled chickpeas and blend them in a blender.
3. Heat up oil in a pan and fry onion till gloden brown.
4. Add white cumin and tomatoes in the cooking pan. Cook till tomatoes in the cooking pan. Cook till tomatoes are tender.
5. Add blackpepper powder, redchilli powder, turmeric, salt, corriander powder, garam masala, chat masala, chicken stock, green chillies
6. Add yogurt and cook for sometime
7. Add blended chickpeas as well as boiled chickpeas in the cooking pan , blend and mix with spoon
8. Add 1 cup water and cook till it turns out in gravy.
9. Garnish with boiled sliced agg and serve.
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