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ZaiQaY Daar PakwaaN
In ThiS ThreaD i will Share MY Fav recipeZ ChaNna ChaaT http://a7.sphotos.ak.fbcdn.net/hphot..._7271136_n.jpg A quick, oil free chaat that works as a great salad too. You can use either black chickpeas, hara chana or kabuli channa. This particular recipe does not call for yogurt, sweet or green chutni that are an integral part of most chaat recipes. HOw tO maKe ChaNna ChaaT COmbine a cup of boiled chick peas (black or white), 1 finely chOpped OniOn, 1 finely chOpped tOmato, A tb sp Of cOriander LeaVes, Pinch of chilli pwd Or pepper pwd, Salt tO taste, 1/2 tsp chaat masala pwd and a dash of lemOn juice. Serve. Add sOme cubed bOiled pOtatOes tO tHe abOve recipe and yOu have AalOo Chana Chaat. |
Re: ZaiQaY Daar PakwaaN
yammyyyyyyyyyy :good:
T 4 S siso :flowers: keep rockin :s1: |
Re: ZaiQaY Daar PakwaaN
Palak Chawal http://a4.sphotos.ak.fbcdn.net/hphot..._2456386_n.jpg There are probably a dozen ways to prepare spinach rice. This particular recipe is very simple, flavorful and quick to make. Mildly spiced with warm flavors, this green colored rice makes for a lovely one pot meal. http://a1.sphotos.ak.fbcdn.net/hphot..._5915098_n.jpg Palak Chawal Recipe InGreDienTs: 2 cups long grained rice large bunch of spinach, wash thoroughly, blanch for 3 mts, strain and puree 1/2 cup lightly sauteed paneer cubes (optional) 1 large onion, finely sliced 1/2 tbsp oil + 1 1/2 tbsps ghee or butter 1 tsp ginger garlic paste whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf) 1/4 cup curd/yogurt 1/2 tsp sugar salt to taste Coarsely crush (do not make a paste): 1 1/2 tbsps chopped coriander leaves 1 tbsp chopped pudina leaves 3 green chillis 1:-)) Heat oil+ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and sugar saute for 4 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for 5 mts. Add the spinach puree and cook further for another 8-10 mts. Add yogurt and combine and allow to cook for a mt, stirring constantly. 2:-))) Add the washed rice and saute for 2 mts. Add 3 1/2 cups water and salt and bring to a boil. Reduce heat, add paneer cubes (if using), cover with lid and cook till rice is done. 3:-))) Serve hot with raita or any curry of your choice. BaY Leaf MeanS---)))) TezpaaT ! |
Re: ZaiQaY Daar PakwaaN
ChhOla Mix http://a4.sphotos.ak.fbcdn.net/hphot..._7465249_n.jpg InGreDienTs: (Note: If you do not like the chickpeas raw, cook them till soft to bite. I usually pressure cook them if I need to) 1 Cup Dry Brown Chickpeas/Chola/Bengal Grams/Kala Chana (Different names but the same thing) – Use regular boiled chickpeas if you would like. 1/4 Onion, Peeled & cut into tiny pieces 1/4 Cup of Raw Green Mango, Peeled & cut into tiny pieces Green Hot Peppers, sliced very thin 1/4 Cup Fresh Cilantro/Coriander Chopped fine Black Salt/Kala Namak ( Use regular salt if this is not available) Lemon Juice Red Chilli Powder Preparation: Soak the Brown Chickpeas overnight. Drain & dry them with a paper/kitchen towel. Combine the onions, mango, cilantro, pepper, salt, chilli powder & lemon juice with the brown chickpea in a container preferably with a lid/cover. Cover it & give it a big shake, shake, shake. Serve immediately. |
Re: ZaiQaY Daar PakwaaN
PunJabi ChHole ReciPe http://a2.sphotos.ak.fbcdn.net/hphot..._2884715_n.jpg PunJabi ChHole ReciPe InGredienTs: 250 gms kabuli channa, sOak in water Overnight 3 green chillis, slit length wise 1 tsp grated ginger 1/2″ cinnamon stick 1 whole black cardamOm 1 bay leaf 1 large oniOn, finely chOppeD 2 tOmatOes, finely chOpped 1 1/2 tsps red chilli pwd (adjust) fresh coriander leaves for garnish salt to taste 1 1/2 tbsps oil For MaSala Pwder: (dry roast on low to medium flame for 4 mts and grind tO a fine pOwder) 1 1/2 tbsps coriander seeds 1 1/2 tsps anardana (dried pOmegranate seeds) 3 cloves 1″ cinnamOn 2 black cardamOms 1/2 tsp pepper cOrns 3/4 tsp cumin seeds 1:-))) Pressure cOok the chickpeas along with 3 cups Of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (baRi elaichi) till sOft. The chickpeas shOuld be sOft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag. 2:-))) Heat oil in a heavY bOttomed vessel, add green chillis, grated ginger and bay leaf. Saute for few secOnds. 3:-))) Add the chop ped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook until soft and oil separates, approx 13-15 mts. 4:-))) Add the grOund masala pwd and mix well. 5;-))) Add the bOileD channa (keep aside 2-3 tbsps of bOiled channa and mash). COok On simmer fOr 4 mts. Add the left Over water and if necessary add another cup of water and bring tO a boil. Add the mashed channa and mix. Cook for approx 18-20 mts Or till yOu achieve a slightly thick gravy. 6;-))) Adjust the salt and turn Off heat. Garnish with fresh cOriander leaves. 7:-))) Serve hOt as a snack garnished with chOpped Onions Or with bhatura Or rotis. |
Re: ZaiQaY Daar PakwaaN
...............................:;hugm:
:;hugm: :;hugm::;hugm: |
Re: ZaiQaY Daar PakwaaN
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Thanks a lOT Dear sis ! |
Re: ZaiQaY Daar PakwaaN
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Thanks |
Re: ZaiQaY Daar PakwaaN
VeGeTable ROll RecipE http://a7.sphotos.ak.fbcdn.net/hphot..._6037962_n.jpg InGredienTs: FOr rOtis: 1 1/4 cups whole wheat flour/atta 1/2 cup maida/all purpose flour 1/2 tsp salt water to knead the dough For filling: 2 cups mixed vegetables, beans, carrot, capsicum, beans and cabbage 1 tsp ginger-green chili paste pinch of turmeric pwd 1/2 tsp chaat masala pwd 1 tsp Kitchen King Masala (optional) 2 eggs, beaten (optional) 1 tbsp lemon juice 2 onions, finely sliced few tbsps of green chutney few tbsps of guacamole 2-3 tbsps olive oil salt to taste 1:-)) Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready. 2:-)) Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat. 3:-)) Add the lemon juice and salt to taste and mix. Keep aside. 4:-)) In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside. 5:-)) Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step). 6:-)) To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles. 7:-)) Heat a iron tawa and once its hot, place a paratha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft. 8:-)) At the time Of serving, drizzle sOme Oil On a tawa, frY the rOti On One side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked. 9;-)) Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy! |
Re: ZaiQaY Daar PakwaaN
all r yummy bt i'll try palak rice & veggi rollz :11ap3sj: fankooz 4 sharin
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