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Thursday, 25 February 2021

How to Cook Appetizing Lunch platter

Lunch platter.

Lunch platter You can cook Lunch platter using 37 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Lunch platter

  1. Prepare of Black Chana rassa.
  2. It's 1/2 cup of Dried Black Chickpeas.
  3. Prepare 3 tbsp of Oil.
  4. You need 1/4 tsp of Hing.
  5. It's 1 tsp of Zeera.
  6. Prepare 1/4 tsp of Methi seeds Crushed.
  7. It's 1/2 cup of Onion Chopped.
  8. You need 2 of Green chilli Slit into half.
  9. It's 1/2 cup of Tomato Grated.
  10. You need 1 tsp of Coriander powder.
  11. It's 1/2 tsp of Turmeric powder.
  12. You need 1 tsp of Red chilli powder.
  13. Prepare 1/2 tsp of Garam Masala powder.
  14. It's 1/2 cup of Curd.
  15. You need 2 tbsp of Fresh coriander Chopped.
  16. You need 1 cup of Palak poori pureed spinach (Washed, rinsed and pureed spinach).
  17. It's 1.5 cup of whole wheat flour.
  18. Prepare to taste of Salt.
  19. It's 2 pinches of ajwain.
  20. Prepare 2 tbsp of oil for kneading.
  21. You need as needed of Oil for frying.
  22. You need of Lahsoon ki kali ki sabzi.
  23. It's 1/2 cup of garlic cloves.
  24. Prepare 1 of onion chopped.
  25. You need 1 of tomato- chopped or pureed.
  26. It's 1 tbsp of tamarind paste.
  27. You need 1/4 tsp of urad daal.
  28. It's 1/4 tsp of mustard seeds.
  29. It's 1/2 tsp of turmeric powder.
  30. It's 1 tsp of coriander powder.
  31. You need 1/2 tsp of red chilli powder.
  32. It's to taste of Sali.
  33. Prepare 2 of green chilies.
  34. Prepare 5-6 of curry leaves (optional).
  35. It's 1/4 tsp of cumin and fenugreek powder.
  36. It's 1 tsp of jaggery.
  37. Prepare 1/4 tsp of garam masala powder.

Lunch platter instructions

  1. Wash the chana and soak them in water for 5-6 hours. Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt. Pressure cook until they are cooked..
  2. Heat oil in a pan. Once the oil is hot, add hing, zeera and methi seeds and let them crackle for a few seconds. Add onion and green chilli and all the Masalas and fry until golden brown..
  3. Add curd and tomato and cook for 2-3 minutes or until oil starts to separate from the sides. Add boiled Chana (without the water).
  4. Let the Masalas get coated nicely over Chana so cook for 10-12 minutes Add the reserved Chana water Add more water if required to adjust the consistency..
  5. One can put them back in the pressure cooker and cook fr 2-3 whistles more so that everything gets blended well. Garnish with fresh coriander. Serve hot..
  6. Lahsun ki kali ki sabzi Take a pan Add oil and mustard seeds Let them crackle Then add urad daal Let it be brown nicely.
  7. Add garlic cloves(whole) Sauté for sometime Add chopped onions- let them be pink slightly.
  8. Add curry leaves and green chilies whole or chopped Sauté for 2 minutes.
  9. Now add all the Masalas and stir Add chopped or puréed tomato Add tamarind pulp and little water Cover the lid and let it cook Add jaggery Once melted curry is ready.
  10. For Palak Poori Oil for frying Water Fr kneading the dough Method Take all the ingredients in a bowl but add water gradually to knead a tight dough.
  11. Take oil in a wok and heat it up Pinch the dough and make small balls Roll them out and fry in hot oil Take out when crispy from both the sides..
  12. Enjoy hot platter.

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