How to Prepare Vegetable Fingers

Ingredients

Cabbage 01 Medium Size (Chopped)

Cauliflower 01 Medium Size (Grated)
Carrot 01 Large Size (Grated)
French Beans 10 Nos (Chopped)
Green Bell Pepper 01 Medium Size (Chooped)
Refined Flour 02 Tablespoon
Salt As Desired
Red Chili Scales 02 Teaspoon
Corn Flour 05 Tablespoon
Sichuan Sauce As Desired
Onion 01 Medium (Chopped)
MSG ¼ Teaspoon
Cooking Oil for Frying
White Pepper Powder 1/4 Teaspoon
Soy Sauce 1 Teaspoon
Fresh Coriander Leaves (Chopped) 02 Tablespoons

How to Prepare

1- First, combine the: peppers, carrot, cauliflower, french beans, cabbage, salt, and onion in a large bowl and reserved these items for 15 minutes. 

2- Now remove the surplus water from the vegetables. 

3- Add refined flour, corn flour, white pepper powder, MSG, chili scales, soy sauce, and fresh coriander in the vegetables and mix it fine.

4- Share the mixture in equal 15-18 parts and roll into globes shape. 

5- Form every ball into 2” in length fingers, with two tablespoons of powdered vegetable fingers

6- Shape each ball into two-inch long fingers and sprinkle corn flour on the vegetable fingers.

7- Pour oil in pan and heat sufficiently and fry deep vegetable fingers till it become golden brown and crispy. 

8- Put on in a plat on tissue paper and enjoy warm with the sichuan sauce.

How to Make Spicy Rice Snacks

Ingredients

Rice Flour 1 kilogram
Mustard Oil 300 Milliliters
Cumin 1 Tablespoon
Red Chili Powder 1 Tablespoon
Salt ¾  Tablespoon
Asafetida Liquid1 Tablespoon
Carom Seed Half  Tablespoon
Walnut ¼  Kilogram

How to Prepare

1- First, boil the walnuts for 1 minute, now pour the water and clean with water. 

2- Now, combine walnuts and salt to the warm water and mix well.

3- Put the rice flour in the bowl and add and mix well red chili, asafetida, cumin and carom seeds. 4- 4- Kned and make the soft dough of rice flour with water, walnuts and salt. 

5- Now take a hunk of dough approximately 200 grams and circle it among your palms. 

6- Prepare the nan / chapatti almost 6-7 inch in diameter and ½ inch in thick then place it on a warmed bread pan on high flame. 

7- Bake the bread on both sides. Cool and split into small pieces like biscuits. 

8- Deep fry the bread pieces in mustard oil. 

9- Enjoy the Rice Snacks with Kashmiri tea.

Spicy Chana Chaat of Delhi - Special Ramadan Iftar Recipe

Dheli Chana Chaat (Spicy) is very popular in India and Pakistan.  This is the best recipe at Iftar time during the Holy month of Ramadan.

Ingredients
Chick Peas (White Chana) 200 Gram
Green Chilli 3-4 (chopped)
Cumin Seed 1/2 tsp
Black Cardamom 1 No.
Chili Powder 1 tsp (as desired)
Chat masala as desired
Salt         as desired
Tamarind (Past) 1/2 tbsp
Cumin Powder 1/4 tsp
Tomatoes         2 No (cut into cubes )
Cooking Oil 1/2 tbsp
Onion Required for garnish
Coriander Leave Required for garnish
Asafetida         1 pinch


How to Prepare 

1. Soak the Chick Peas (White Chana) in Water overnight, and then cook in pressure till well soft.
2. Put the fry pan on stove and heat cooking oil, now add cumin seeds and let them seethe. Also Add cardamom, fry till release of its fragrance.
3. Include chopped green chili and saute  4 to 5 second, Instantaneously add the asafetida.
4. Include spice powder and salt, mix it well.  Now include the tomatoes, cook till tomatoes become soft. 
5. Add the boiled Chick Peas (White Chana) and pour a cup of water. Cook it for 3-4 minutes on flaming fire.  Remember :Separate 3 Table Spoon boiled Chick Peas (White Chana)  and mash well.
6. Lower the flame and cook it on simmer approximately 7 to 8 minutes and mix the Chick Peas (White Chana) already mashed.
7. Add and combine tamarind paste, cook for a few minutes until all the water is vanished and it appear semi dry. 
8. Add salt as desired, garnish with the chopped onion and coriander leaves.
9. The delicious Delhi Ki Spicy Chana Chaat is ready to serve to your love one.

Traditional Recipe of Qalandri Dal Chaval

Qalandri Dal Chaval is a very delicious and traditional dish.  The recipe is easy to prepare

Ingredients

Mash ki Dal-1/2 Cup
Mong ki Dal-1/2 Cup
Masoor ki Dal-1/2 Cup
Red Chile-1-1/2 Table Spoon
Turmeric-1 Tea Spoon
Salt-as desired
Mixed Spices-1 Table Spoon
Chopped Tomato-Medium 3 Nos.
Qasoori Methi-2 Table Spoon

For Rice

Ghee-3 Table Spoon
Cardamom-3 Nos.
Loung-2 Nos.
Salt-As desired

Bhagar k Liye

Rice-1kg
Garlic-4Nos.
Ghee-1 Cup
Cumin-1 Tea Spoon
Carom Seeds-1/4 Tea Spoon

How to Prepare

1-Sub sey pehley mash, mong aur masoor ki dal ko adha ghanta pehley bigo dein.

2-Degchi mein mash, mong aur masoor ki dal kar hasb-e-zaroorat pani xamil kar k cholhey par rakh dein.

3-Ubala aaney par iss mein nimk, tamatar, pissi lal mirch, haldi, qasoori methi aur garm masala dal kar daloon ko gala lein.

4-Chaval k liye ghee garm karein.

5-Iss mein loung aur ilaichi dal kar bhoon lein, aur hasb-e-zaroorat pani dal kar chavaloon ko dam par rakh dein.

6-Mazidar baryani tayar hey. Salad, raita aur allo bukharey ki chatni k saath pesh karein.

Qalandri Dal Chaval Babey ka Tariqa