Chaar Daal ka Dalcha Recipe | Masala Mornings | Shireen Anwar | Desi Food скачать в хорошем качестве

Chaar Daal ka Dalcha Recipe | Masala Mornings | Shireen Anwar | Desi Food

Chaar Daal ka Dalcha is a wonderful dish that has a blend of four pulses and it tastes incredible. Click Here :https://www.masala.tv/chaar-daal-ka-d... to watch this Masala TV video to learn how to make Chaar Daal ka Dalcha , Green Prawn Karahi and Pineapple Zafrani Halwa Recipe. This show of Masala Mornings with Chef Shireen Anwar aired on 13 March 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner #Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood Chaar Daal ka Dalcha: Ingredients: Split Bengal gram ¼ cup Pigeon pea ¼ cup Red lentil 2 tbsp Split green gram 2 tbsp Turmeric ¾ tsp Chili powder 1 ½ tsp Salt 1 ½ tsp Oil ¼ cup Onion 1 cup chopped Green chilies 2 Bottle gourd (peeled and cut in cubes) 250 gm Ginger garlic 1 tsp Tamarind pulp ¼ cup Clarified butter 2 tbsp Curry leaves 10-12 Cumin seeds 1 tsp Red chilies (whole) 4 Coriander leaves for garnish Green chilies for garnish METHOD: Soak all the lentils for 1 hour, cook them in 3 cups of water with turmeric, salt and chili powder till done. Then heat ¼ cup oil, fry onion till light golden, add green chilies, ginger garlic paste and bottle gourd, fry well. Now add 1 cup water, cover and cook till bottle gourd nearly done. Then add boiled and slightly mashed lentils with tamarind pulp and temper it. METHOD FOR TEMPERING: Heat clarified butter; add cumin seeds, curry leaves, and button red chilies, fry for 2 mins. Then add to the lentils, serve garnished with coriander leaves and green chilies. Green Prawn Karahi: Ingredients Jumbo Prawns 1 packet Garlic 1 tbsp Spring onion 2 Coriander leaves 4 tbsp Green chilies 8 Turmeric ¼ tsp Salt 1 tsp Yogurt ½ cup Ginger (julienne) 1 tbsp Oil ½ cup Tomatoes 2 Allspice ½ tsp Black pepper ½ tsp Fenugreek leaves 1tsp METHOD Put in a blender, blend together garlic, spring onion, coriander leaves, green chilies, turmeric, salt and yogurt. Then heat oil in a wok, add in blended mixture, fry well, add chopperised tomatoes, fry well for 5-7 mins with black pepper. Now add fried prawns, cover and cook till done. Lastly add all spice and fenugreek leaves, serve hot with garnished with ginger julienne. Pineapple Zafrani Halwa: Ingredients Semolina 1 ½ cup Pineapple finely chopped 1 cup Sugar 1 ¼ cup Clarified butter ¾ cup Saffron ½ tsp dissolved in 2 tbsp milk Raisins 2 tbsp Cashew nuts broken 3 tbsp Water 3-4 cups boiled METHOD Boil 3 ½ to 4 cups water, dissolve 1 cup sugar in ½ cup water, and add in finely chopped pineapple pieces, cook for 5 mins. Then heat ¼ cup clarified butter, fry cashew nuts till golden, add raisins and fry for 1 min and remove. In the same clarified butter add semolina and roast on low flame till light golden about 5 mins. Then add about 3 ½ cups hot water and cook semolina undisturbed for about 3 mins on medium flame, mix so no lumps are formed, now add the remaining sugar and cooked pineapple sugar syrup, keep stirring for 3-4 mins, slowly start adding the clarified butter 1tbsp at a time, keep stirring the mixture till all the clarified butter has been added. When the clarified butter start to separate from the sides, add fried nuts. Now soaked saffron and milk mixture, mix well, immediately transfer to a greased thali and spread well, leave for 15 mins then cut. Serve hot or warm or at room temperature.