Bohri Style Chana Batata Recipe | Masala Mornings | Shireen Anwer | 08 August 2022 | Masala Tv скачать в хорошем качестве

Bohri Style Chana Batata Recipe | Masala Mornings | Shireen Anwer | 08 August 2022 | Masala Tv

Subscribe To Masala TV Recipes YouTube Channel! https://bit.ly/MasalaTV Bohri Style Chana Batata Recipe will help you achieve the perfect combination of flavours. Try out this very yummy recipe! #BohriStyleChanaBatata #MasalaTv #ZafraniDoodh Watch this Masala TV video to learn how to make Bohri Style Chana Batata, White Khichda and Khoya Zafrani Doodh Recipes. This show of Masala Mornings with Chef Shireen Anwer aired on 08 August 2022. 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 @ https://bit.ly/3ac5djo 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 ------------------------------------------- WHITE KHICHDA Ingredients Mutton 500 gm Brown onion 1 cup Onion 1 sliced Cracked wheat 2 ½ cup Rice ¼ cup Split chickpea lentils ¼ cup Red lentils ¼ cup Yellow split gram ¼ cup Yellow split Pigeon peas ¼ cup Ginger garlic paste 1 tbsp heaped Green chilies 2 cut horizontally Cumin powder 1 ½ tsp Water 4 cups Salt 2 tsp heaped Ingredients for Temper: Clarified butter ½ cup Ingredients for Garnish Mint leaves ¼ cup All spice powder 2-3 tsp Lemon wedges 2 Brown fried onions ½ cup METHOD Soak cracked wheat for 2 hours, soak Split chickpea lentils for 30 mins before using, wash and dry mutton. Put mutton to cook in a pressure cooker with ginger garlic paste, green chilies slices, raw onion sliced and salt, cook for 5 mins and lower flame, cook for another 30 mins until mutton tender, remove the stock, keep aside, put the soaked cracked wheat into the same pressure cooker along with other lentils and double the water, salt to taste, cumin powder, pressure cook for 30 mins on medium high, remove from heat and blend to a course smooth mixture, remove in a cooking pan with prepared mutton stock, cook for few mins, stirring with the wooden spoon continuously so it doesn’t stick to the bottom of the pan, add some green chilies, some more spices according to your taste. TO ASSEMBLE Heat clarified butter until smoking, spoon out khichda in a serving bowl, drizzle with hot ghee, garnish with mint leaves, garam masala, lemon wedges and brown fried onions, and serve immediately. ------------------------------------------- KHOYA ZAFRANI DOODH Ingredients Milk 1 kg Whole dried milk ½ cup Condensed milk ½ tin Saffron ¼ tsp Cardamom powder ¼ tsp heaped Screw pine water 1 tbsp Almonds coarsely chopped 2 tbsp Pistachio coarsely chopped 2 tbsp Falooda vermicelli soaked ½ cup METHOD Put milk and saffron in a pan, cook for 5 mins on medium flame, add whole dried milk, condensed milk, cook another 5 mins till whole dried milk melts, add nuts, screwpine water, remove. Lastly add Falooda vermicelli and crushed ice, serve chilled. ------------------------------------------- BOHRI STYLE CHANA BATATA Ingredients Chickpeas 250 gm soaked overnight Whole potatoes 3 washed and cut in cubes and boiled Oil ½ cup Cumin seeds ½ tsp Curry leaves 15 – 20 Green chilies chopped 4 Garlic paste 1 tsp heaped Gram flour 2 tbsp Water 2 cups Fennel seeds grinded 1 tsp All spice Powder 1 tsp Chopped coriander ½ cup Mint chopped ¼ cup Crushed red pepper ¼ tsp Roasted and crushed coriander ¼ tsp Tamarind pulp 2 tbsp Brown onion a handful Onion chopped coarsely 1 Tomato chopped 1 METHOD Soak Chickpeas overnight, pressure cook with salt, peel and cut potato in cubes and boil. Heat oil in a wok, add cumin seeds, curry leaves, chopped green chilies, garlic paste, fry for 1 min, add gram flour, roast till nice smell comes, add water bring to boil, add soaked Chickpeas, fry for 2 mins, add fennel seeds, all spice, roasted and crushed cumin, chopped mint and coriander, cover and cook very well, keep stirring in the middle, cook till little gravy is left, lastly add tamarind pulp, boiled potato cubes, raw onion, chopped tomato, some more coriander and mint, cook well and serve hot at room temperature.