Make crunchy baby corn recipe and Moongdal Kachori Recipe with tea in the evening or in the morning breakfast on holiday.
Refined flour - 2 cups (250 grams)
Oil - 1/4 cup (60 grams)
Salt - half a teaspoon
To Puti
Moong Dal - Half cup (100 grams) (soaked in water for 2 hours)
Coriander leaves - 2 tbsp, finely chopped
Green chili - 2 finely chopped
Coriander Powder - 1 tsp
Fennel Powder - 1 tsp
Red pepper - 1/4 teaspoon
Asafoetida - 1 pinch
Ginger Powder - 1/2 teaspoon or (grated 1-inch ginger)
Salt - half a teaspoon (as per taste)
Garam Masala - 1/4 teaspoon
Cumin seeds - half a teaspoon
Pithi:
Coarsely grind the soaked moong dal, heat a pan, add 3- 4 tbsp oil to the pan, when the oil is hot, add cumin seeds, add asafetida after roasted cumin, green Chillies, coriander powder, fennel powder, and spices. Fry it lightly, add powdered lentils, add salt, garam masala, ginger powder, and red Chilli powder and mix, and fry the dal continuously till it gets dry and smells good (if the dal sticks in the pan If you are, add some more oil).
Take out the roasted dal in a bowl so that it cools quickly. The dough is set and ready, break small dough balls from the dough into a round shape. Take one dough and put it on the hand and make it big like a basket with the help of fingers. Put 1 teaspoon of lentils in this basket of flour and lift the dough from all sides and close it completely, prepare all the kachoris in this way.
To fry the kachoris, put oil in a pan and heat it. For frying the kachoris, heat the oil medium and prepare the stuffed kachori by hand or by rolling it with a little pressure, roll it into a thick kachori, and pour the kachori into the hot oil, once the kachoris come in the pan. Put as much kachori in the pan.
When the kachoris start to swell and float slightly from the bottom, then flip them over, fry the kachoris till they turn golden brown, Keep the gas medium-low, and only then the kachoris will become crispy. Take out the golden brown kachoris on the napkin on the plate. Fry all the kachoris in this way and prepare them.
Crispy moong dal kachoris are ready, serve the kachoris with green coriander chutney or sweet chutney, the kachoris are so delicious, they can be eaten without chutney.
Refined flour - half-cup (60 grams)
Arrowroot or cornflour - 1/4 cup
Ginger - 1-inch long piece (grated) or 1 tsp paste
Curd - 1/2 cup
Salt
Green chili - 1 (finely chopped) or 1/2 teaspoon paste
Baking soda - 1 pinch
Black pepper powder - less than 1/4 teaspoon
Oil - for frying baby corn crunchy
To make the paste, add flour, arrowroot, and curd in a vessel and mix well.
Add water in it and whisk until the kernels are finished. The paste should be as thick as an idli solution. Add ginger, salt, black pepper powder, and baking soda to the paste. Mixing all the ingredients well and take 1 to 2 minutes of fast.
Heat the oil in the pan, pick up a piece of baby corn, put it in the batter, and wrap it in the hot oil. One by one put as many baby corn in the pan as possible. Flip these baby corns until they turn brown.
Remove the well-golden baby corn from the pan and lay a napkin paper on a plate. Fry all the baby corn crisps in this way.
Serve and eat crispy fried baby corn with tomato sauce, green coriander chutney or tomato sauce.
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Moongdal Kachori Recipe In English
Stuffing of kachori is made in many ways. Pulses filled with lentils have a longer shelf life than other kachoris and are also crispy. Today we are making Kachoris full of moong dal.Ingredients for Moongdal Kachori Recipe
To make dough
Oil - 1/4 cup (60 grams)
Salt - half a teaspoon
To Puti
Moong Dal - Half cup (100 grams) (soaked in water for 2 hours)
Coriander leaves - 2 tbsp, finely chopped
Green chili - 2 finely chopped
Coriander Powder - 1 tsp
Fennel Powder - 1 tsp
Red pepper - 1/4 teaspoon
Asafoetida - 1 pinch
Ginger Powder - 1/2 teaspoon or (grated 1-inch ginger)
Salt - half a teaspoon (as per taste)
Garam Masala - 1/4 teaspoon
Cumin seeds - half a teaspoon
How to Make Moong Dal Kachori Recipe at Home?
Put the refined flour in a big canoe, add salt and oil to the flour and mix it well, and after adding a little water, knead the dough like soft chapati dough, do not over-knead the dough too much. Cover the dough and keep it for 15-20 minutes, the dough will swell and set. As long as the dough is set, prepare the Pitti, and prepare it.Pithi:
Coarsely grind the soaked moong dal, heat a pan, add 3- 4 tbsp oil to the pan, when the oil is hot, add cumin seeds, add asafetida after roasted cumin, green Chillies, coriander powder, fennel powder, and spices. Fry it lightly, add powdered lentils, add salt, garam masala, ginger powder, and red Chilli powder and mix, and fry the dal continuously till it gets dry and smells good (if the dal sticks in the pan If you are, add some more oil).
Take out the roasted dal in a bowl so that it cools quickly. The dough is set and ready, break small dough balls from the dough into a round shape. Take one dough and put it on the hand and make it big like a basket with the help of fingers. Put 1 teaspoon of lentils in this basket of flour and lift the dough from all sides and close it completely, prepare all the kachoris in this way.
To fry the kachoris, put oil in a pan and heat it. For frying the kachoris, heat the oil medium and prepare the stuffed kachori by hand or by rolling it with a little pressure, roll it into a thick kachori, and pour the kachori into the hot oil, once the kachoris come in the pan. Put as much kachori in the pan.
When the kachoris start to swell and float slightly from the bottom, then flip them over, fry the kachoris till they turn golden brown, Keep the gas medium-low, and only then the kachoris will become crispy. Take out the golden brown kachoris on the napkin on the plate. Fry all the kachoris in this way and prepare them.
Crispy moong dal kachoris are ready, serve the kachoris with green coriander chutney or sweet chutney, the kachoris are so delicious, they can be eaten without chutney.
Baby Corn Recipe In English
Make crunchy baby corn with tea in the evening or in the morning breakfast on holiday. These wonderful crunchy baby corns will be liked by everyone. So let's make baby corn crispy with tea this evening.Ingredients for Golden Fried Baby Corn Recipe:
Baby Corn - 200 grams (25 - 30)Refined flour - half-cup (60 grams)
Arrowroot or cornflour - 1/4 cup
Ginger - 1-inch long piece (grated) or 1 tsp paste
Curd - 1/2 cup
Salt
Green chili - 1 (finely chopped) or 1/2 teaspoon paste
Baking soda - 1 pinch
Black pepper powder - less than 1/4 teaspoon
Oil - for frying baby corn crunchy
How to Make Golden Fried Baby Corn Recipe at Home?
Take out the stalks at the front and back of the baby corn and cut it into 2 parts, halving it in length. Sprinkle a little salt in the chopped baby corn and mix it and keep it for 10 minutes.
Add water in it and whisk until the kernels are finished. The paste should be as thick as an idli solution. Add ginger, salt, black pepper powder, and baking soda to the paste. Mixing all the ingredients well and take 1 to 2 minutes of fast.
Heat the oil in the pan, pick up a piece of baby corn, put it in the batter, and wrap it in the hot oil. One by one put as many baby corn in the pan as possible. Flip these baby corns until they turn brown.
Remove the well-golden baby corn from the pan and lay a napkin paper on a plate. Fry all the baby corn crisps in this way.
Serve and eat crispy fried baby corn with tomato sauce, green coriander chutney or tomato sauce.
Note:- Hope You Like These Blogs Stay Tune With Us @ General Information for You (GInfo4U) For More Updates...Don’t Forget to Share This Post With Your Friends And Family On Social Networking Sites...
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How to make Litti Chokha recipe rajma Chawal recipe?
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