Bhajiya Kadhi

 Bhajiya Kadhi-Serves 8 Ppl

Ingredients:

For Bhajiya (Fritters):

• 1 cup besan (gram flour)
• 1 medium pyaz (onion), finely chopped
• 2 hari mirch (green chilies), finely chopped
• 1 tsp jeera (cumin seeds)
• 1/4 tsp haldi (turmeric powder)
• 1/4 tsp lal mirch powder (red chili powder)
• 1/4 tsp baking soda (optional for fluffiness)
• Namak (salt) swad anusaar (to taste)
• Paani (water) as needed to make a thick batter
• Tel (oil) for deep frying

For Kadhi (Yogurt Gravy):

• 2 cups dahi (yogurt), slightly sour preferred
• 3 tbsp besan (gram flour)
• 5 cups paani (water)
• 2 tsp ghee (or oil)
• 1/2 tsp rai (mustard seeds)
• 1/2 tsp jeera (cumin seeds)
• 1/4 tsp methi daana (fenugreek seeds)
• 1-2 sukhi lal mirch (dried red chilies)
• 1/4 tsp haldi (turmeric powder)
• 1/4 tsp lal mirch powder (red chili powder)
• 8-10 curry patta (curry leaves)
• Namak swad anusaar (salt to taste)
• Hara dhaniya (fresh coriander leaves), chopped for garnish

Instructions:

Step 1: Bhajiya (Fritters) Banana

1. Ek mixing bowl mein besan, chopped pyaz, hari mirch, jeera, haldi, lal mirch powder, aur namak daalo.
2. Dheere dheere paani daalte hue batter banaao. Batter thoda gaadha hona chahiye, zyada patla nahi.
3. Optional: Agar bhajiye fluffier chahiye to baking soda daal sakte hain.
4. Ek kadhai mein tel garam karo. Medium heat pe.
5. Batter ke chhote chhote portions ko garam tel mein daalo aur fry karo.
6. Bhajiye jab golden brown aur crisp ho jaayein, to unhe paper towel par nikaal lo. Ek taraf rakh do.

Step 2: Kadhi (Yogurt Gravy) Banana

1. Ek bade bowl mein dahi aur besan ko achhe se whisk karo. Paani daal ke achhe se mix karo taki koi lumps na rahein.
2. Ek pan mein ghee ya tel garam karo. Usmein rai, jeera aur methi daana daalo aur splutter hone do.
3. Ab sukhi lal mirch, haldi, lal mirch powder, aur curry patta daal kar thodi der bhuno.
4. Ab dhyan se dahi-besan ka mixture pan mein daalo aur continuously stir karte raho taki lumps na banein.
5. Swad anusaar namak daalo aur kadhi ko boil hone tak pakaao. Baar baar hilate raho taki kadhi chipke nahi.
6. Jab kadhi boil ho jaaye, to heat ko low kar do aur 15-20 minutes tak simmer hone do jab tak thoda gaadha ho jaaye.

Step 3: Bhajiya aur Kadhi ko Milao

1. Serve karne se pehle bhajiye ko kadhi mein daal do aur 5-10 minute ke liye chod do taki bhajiye kadhi ka swaad absorb kar lein.
2. Fresh chopped hara dhaniya se garnish karo.

Step 4: Serve

Bhajiya Kadhi ko garma garam chawal ya chapati ke saath serve karo. Ek perfect comfort food!

Pro Tips:

• Zyada swaad ke liye bhajiya batter mein thoda garam masala daal sakte hain.
• Kadhi ka consistency aapke taste ke hisaab se adjust karne ke liye paani kam ya zyada daal sakte hain.

Bhajiya Kadhi

 Bhajiya Kadhi-Serves 8 Ppl

Ingredients:

For Bhajiya (Fritters):

• 1 cup gram flour (besan)
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/4 tsp baking soda (optional for fluffiness)
• Salt to taste
• Water (as needed to make a thick batter)
• Oil for deep frying

For Kadhi (Yogurt Gravy):

• 2 cups yogurt (preferably slightly sour)
• 3 tbsp gram flour (besan)
• 5 cups water
• 2 tsp ghee (or oil)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds (methi)
• 1-2 dried red chilies
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 8-10 curry leaves
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

Step 1: Prepare the Bhajiya (Fritters)

1. In a mixing bowl, add gram flour, chopped onion, green chilies, cumin seeds, turmeric powder, red chili powder, and salt.
2. Slowly add water, stirring continuously to make a thick batter. The batter should be of dropping consistency but not too runny.
3. Optionally, add a pinch of baking soda for fluffier fritters.
4. Heat oil in a deep pan over medium heat.
5. Drop small portions of the batter into the hot oil using a spoon or your hands.
6. Fry until golden brown and crisp. Drain on a paper towel to remove excess oil. Set aside.

Step 2: Make the Kadhi (Yogurt Gravy)

1. In a large mixing bowl, whisk yogurt with gram flour until smooth. Add water and whisk again to remove any lumps.
2. Heat ghee or oil in a deep pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
3. Add dried red chilies, turmeric powder, red chili powder, , and curry leaves. Stir for a few seconds.
4. Slowly pour the yogurt-besan mixture into the pan, stirring continuously to prevent lumps.
5. Add salt to taste and bring the mixture to a boil, stirring frequently.
6. Once the kadhi comes to a boil, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally until it thickens slightly.

Step 3: Combine Bhajiya and Kadhi

1. Just before serving, add the fried bhajiyas to the kadhi. Let them soak for a few minutes to absorb the flavors.
2. Garnish with freshly chopped coriander leaves.

Step 4: Serve

Serve Bhajiya Kadhi hot with steamed rice or chapati for a comforting, flavorful meal.

Pro Tips:

• For extra flavor, add a pinch of garam masala to the bhajiya batter.
• You can adjust the thickness of the kadhi by adding more or less water according to preference.

Crispy Cheese Chicken Labbabdar Most Easiest Recipe, Fastest and Super Tasty

 Crispy Cheese Chicken Labbabdar

Most Easiest Recipe, Fastest and Super Tasty

Boiled Chicken 🍗 pcs 300gms lai ne ehma 1 Big Spoon Flour, 2 big Spoon Corn Flour, 1 big spoon Lehsun Adrak Paste, 2 tea spoon Namak, 1 tea spoon barik pisi Kali Mirch, 2 tea spoon Red peprika ne ek sath milawi ne last ma 2 barik kapeli hari mirch ane 20 gms Dhaniya nakhi ne 10-15 min waste Marinate thawa de,

After marination Deep Fry until its Get Golden Colour, 

pachi Ek pan ma 70 gmbutter ne melt kri ehma 8 Akhu lehsun 2 nahna Adran 2 Hari mirch nakhi thodu saut kre ehna baad ehma 100 gm Fresh Cream thodu su 70 gm Dhoodh ane 30 gm Cheese cubes nakhe te baad ehma 2 tea spoon Black Pepper, 2 tea spoon Red Chili Flakes thodu 1 namak nakhi ne fried Chicken ne nakhi ne chalawe last me ehma 10 gm dhaniya nakhi ne serve kre

Note :-  Chicken na boil krta waqt par gheru cuts lagawe take masalo andar tk jaye ne fry krta waqt andar lag barabr pake

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Chicken Chutni Pulav

Chicken Chutni Pulav – A Fusion of Flavor

Servings: 8 People

Ingredients

• For Chicken Marinade:

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • Salt to taste

• For Chutni:

  • 1 cup fresh coriander leaves
  • 1/2 cup mint leaves
  • 3-4 green chilies
  • 1 tablespoon lemon juice
  • Salt to taste

• For Pulav:

  • 3 cups basmati rice, soaked for 30 minutes
  • 2 large onions, thinly sliced
  • 3-4 green chilies
  • 1 cinnamon stick
  • 4-5 cardamom pods
  • 5-6 cloves
  • 2-3 bay leaves
  • 4 tablespoons oil or ghee
  • 1 tablespoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

1. Marinate the Chicken: Mix yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Add chicken pieces to the mixture and marinate for at least 1 hour.

2. Prepare the Chutni: In a blender, combine coriander, mint, green chilies, lemon juice, and salt. Blend until smooth. Set aside.

3. Cook the Chicken: Heat oil in a pan, add marinated chicken, and cook until tender and golden. Set aside.

4. Cook the Rice: In a large pot, heat oil or ghee. Add sliced onions, cinnamon, cardamom, cloves, and bay leaves. Fry until onions are golden brown. Add soaked rice, salt, and garam masala. Stir gently, then add water (2 cups of water for every 1 cup of rice). Cook until rice is fluffy and tender.

5. Layer the Pulav: In the same pot, layer half of the cooked rice, spread the chutni over it, and then add the cooked chicken. Add the remaining rice on top. Cover and simmer on low heat for 10 minutes.

6. Serve: Garnish with fresh coriander leaves and serve hot with a side of raita or salad.

Chicken Chutni Pulav-Recipe In Hinglish

 Chicken Chutni Pulav – A Fusion of Flavor

Servings: 8 People

Ingredients

• Chicken Marinate Ke Liye:

  • 1 kg chicken, pieces mein cut kiya hua
  • 1 cup dahi
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons lal mirch powder
  • 1 teaspoon haldi powder
  • Namak swaad anusaar

• Chutni Ke Liye:

  • 1 cup fresh dhaniya patte
  • 1/2 cup pudina patte
  • 3-4 hari mirch
  • 1 tablespoon nimbu ka ras
  • Namak swaad anusaar

• Pulav Ke Liye:

  • 3 cups basmati chawal, 30 minute ke liye bhigoya hua
  • 2 bade pyaz, patle slice kiye huye
  • 3-4 hari mirch
  • 1 cinnamon stick (dalchini)
  • 4-5 ilaichi
  • 5-6 long
  • 2-3 tej patta
  • 4 tablespoons tel ya ghee
  • 1 tablespoon garam masala
  • Namak swaad anusaar
  • Garnish ke liye fresh dhaniya patte

Instructions

1. Chicken Ko Marinate Karein: Dahi, ginger-garlic paste, lal mirch powder, haldi aur namak ko mix kar ke chicken mein achhe se laga dein. Kam se kam 1 ghante ke liye marinate karein.

2. Chutni Banayein: Mixer mein dhaniya, pudina, hari mirch, nimbu ka ras aur namak dal ke chutni banayein. Isse side mein rakhein.

3. Chicken Ko Pakayein: Ek pan mein tel garam karein aur marinate kiya hua chicken usme daal ke golden brown hone tak pakayein. Side mein rakhein.

4. Rice Ko Pakayein: Ek bade patile mein tel ya ghee garam karein, usme sliced pyaz, dalchini, ilaichi, long aur tej patta daalein. Jab pyaz golden ho jaye, tab usme bhiga hua chawal, namak aur garam masala daalein. Achhe se mix karein aur 2 cup paani daal ke chawal ko fluffy hone tak paka lein.

5. Pulav Ko Layer Karein: Usi patile mein aadha cooked chawal daalein, chutni ko spread karein, aur fir cooked chicken ko daalein. Upar se baaki ka chawal daalein. Dhak kar 10 minute tak slow flame pe dum lagayein.

6. Serve Karein: Fresh dhaniya patte se garnish karke garma-garam raita ya salad ke saath serve karein.

Gawar Fali Bateta

 Gawar Fali Bateta

Samagri

Gawar Fali Bateta ke liye:

• 250 gram gawar fali, kati hui
• 2 madhyam aloo, kaate hue
• 2 bade chamach tel (vanaspati ya sarson ka)
• 1 chamach jeera
• 1 bada pyaz, bareek kata hua
• 2 hari mirch, cheeri hui
• 1 bada chamach adrak-lahsun ka paste
• 1 chamach haldi powder
• 1 chamach lal mirch powder (swaad anusar)
• 1 chamach dhaniya powder
• Namak swaad anusar
• Sajane ke liye taja hara dhaniya (optional)

Banane ke Charan

1. Sabziyan Tayyar Karein:

• Gawar fali ko dhokar 1 inch ke tukdon mein kaat lein.
• Aloo ko chheelkar chhote cubes mein kaat lein.

2. Gawar Fali Aur Aloo Pakayein:

1. Ek bade pan mein madhyam aanch par tel garam karein.
2. Jeera daalein aur ise chhatakne dein.
3. Kati hui pyaz daal kar sunaahra bhura hone tak bhunain.
4. Adrak-lahsun ka paste aur hari mirch daal kar, khushboo aane tak kuch minute pakayein.

3. Masale Aur Aloo Dalein:

1. Haldi powder, lal mirch powder, dhaniya powder, aur namak milayein. Achhe se milayein.
2. Diced aloo daalein aur lagbhag 5 minute tak pakayein, kabhi-kabhi chalate rahein.

4. Gawar Fali Dalein:

1. Ab kati hui gawar fali ko pan mein daalein. Aloo aur masalon ke saath achhe se milayein.
2. Pan ko dhak kar kam aanch par 15-20 minute tak pakne dein, kabhi-kabhi chalate rahein, jab tak gawar fali aur aloo naram na ho jayein.

5. Sajana Aur Parosna:

• Jab pak jaye, toh swaad check karein aur zarurat anusar samayojit karein.
• Parosne se pehle taja hara dhaniya se saja lein.

गावर फली बैटाटा: एक स्वादिष्ट और पौष्टिक व्यंजन

 गावर फली बैटाटा: एक स्वादिष्ट और पौष्टिक व्यंजन

सामग्री

गावर फली बैटाटा के लिए:

• 250 ग्राम गावर फली, कटी हुई
• 2 मध्यम आलू, काटे हुए
• 2 बड़े चम्मच तेल (वनस्पति या सरसों का)
• 1 चम्मच जीरा
• 1 बड़ा प्याज, बारीक कटा हुआ
• 2 हरी मिर्च, चीरी हुई
• 1 बड़ा चम्मच अदरक-लहसुन का पेस्ट
• 1 चम्मच हल्दी पाउडर
• 1 चम्मच लाल मिर्च पाउडर (स्वादानुसार)
• 1 चम्मच धनिया पाउडर
• नमक स्वादानुसार
• सजाने के लिए ताजा हरा धनिया (वैकल्पिक)

बनाने के चरण

1. सब्जियाँ तैयार करें:

• गावर फली को धोकर 1 इंच के टुकड़ों में काटें।
• आलू को छीलकर छोटे क्यूब्स में काटें।

2. गावर फली और आलू पकाएँ:

1. एक बड़े पैन में मध्यम आंच पर तेल गरम करें।
2. जीरा डालें और इसे चटकने दें।
3. कटे हुए प्याज डालकर सुनहरा भूरा होने तक भूनें।
4. अदरक-लहसुन का पेस्ट और हरी मिर्च डालें। खुशबू आने तक कुछ मिनट पकाएँ।

3. मसाले और आलू डालें:

1. हल्दी पाउडर, लाल मिर्च पाउडर, धनिया पाउडर, और नमक मिलाएँ। अच्छे से मिलाएँ।
2. diced आलू डालें और लगभग 5 मिनट तक पकाएँ, कभी-कभी चलाते रहें।

4. गावर फली डालें:

1. अब कटे हुए गावर फली को पैन में डालें। आलू और मसालों के साथ अच्छे से मिलाएँ।
2. पैन को ढककर कम आंच पर 15-20 मिनट तक पकने दें, कभी-कभी चलाते रहें, जब तक गावर फली और आलू नरम न हो जाएं।

5. सजाना और परोसना:

• जब पक जाए, तो स्वाद चेक करें और जरूरत अनुसार समायोजित करें।
• परोसने से पहले ताजा हरा धनिया से सजाएँ।

Gawar Phali Bateta

 Gawar Phali Bateta 

Ingredients

For Gawar Fali Bateta:

• 250g gawar fali (cluster beans), chopped
• 2 medium potatoes (batata), diced
• 2 tbsp oil (vegetable or mustard)
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Steps to Prepare

1. Prepare the Vegetables:

• Wash and chop the gawar fali into 1-inch pieces.
• Peel and dice the potatoes into small cubes.

2. Cook the Gawar Fali and Potatoes:

1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until golden brown.
4. Stir in the ginger-garlic paste and slit green chilies. Cook for a couple of minutes until fragrant.

3. Add Spices and Potatoes:

1. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
2. Add the diced potatoes and cook for about 5 minutes, stirring occasionally.

4. Add Gawar Fali:

1. Now, add the chopped gawar fali to the pan. Stir well to combine with the potatoes and spices.
2. Cover the pan and let it cook on low heat for about 15-20 minutes, stirring occasionally, until the gawar fali and potatoes are tender.

5. Garnish and Serve:

• Once cooked, check for seasoning and adjust if needed.
• Garnish with fresh coriander leaves before serving.

Kheema Methi Bhaji

 Kheema Methi Bhaji

Samagri

Kheema Methi Bhaji ke liye:

• 500g minced maans (chicken ya mutton)
• 2 cup taja methi ke patte, kata hua
• 2 bade chamach tel (vanaspati ya sarson ka)
• 1 bada pyaz, bareek kata hua
• 2 tamatar, kata hua
• 1 bada chamach adrak-lahsun ka paste
• 2 hari mirch, cheeri hui
• 1 chamach jeera
• 1 chamach dhaniya powder
• 1 chamach lal mirch powder (swaad anusar)
• ½ chamach haldi powder
• ½ chamach garam masala
• Namak swaad anusar
• Sajane ke liye taja hara dhaniya (optional)

Banane ke Charan

1. Kheema Pakana:

• Ek bade pan mein madhyam aanch par tel garam karein.
• Jeera daalein aur ise chhatakne dein.
• Kati hui pyaz daal kar sunaahra bhura hone tak bhunain.
• Adrak-lahsun ka paste aur hari mirch daal kar, khushboo aane tak pakain.

2. Tamatar aur Masale Dalein:

• Kati hui tamatar daal kar unhe naram aur mulaayam hone tak pakain.
• Dhaniya powder, lal mirch powder, haldi powder, aur namak milayein. Kuch minute tak pakain jab tak masale achhe se mil jayein.

3. Minced Maans Dalein:

• Pan mein minced maans daalein. Madhyam-uch aanch par pakate hue, ise chamach se todte rahein. Beech-beech mein chalate rahein jab tak maans bhura aur pak na jaye.

4. Methi Dalein:

• Jab kheema pak jaye, kati hui methi ke patte daalein. Achhe se milayein aur 5-7 minute tak pakain jab tak methi murjha na jaye aur kheema ke saath mil na jaye.
• Upar se garam masala chhidke aur mila lein.

5. Sajana aur Parosna:

• Aanch se utaar lein aur agar chahein to taze hare dhaniya se saja lein.
• Garma-garam roti, naan, ya bhaap mein paki chaval ke saath parosein.

खीमा मेथी भाजी

 खीमा मेथी भाजी

सामग्री

खीमा मेथी भाजी के लिए:

• 500 ग्राम minced मांस (चिकन या मटन)
• 2 कप ताजा मेथी के पत्ते, कटा हुआ
• 2 बड़े चम्मच तेल (वनस्पति या सरसों का)
• 1 बड़ा प्याज, बारीक कटा हुआ
• 2 टमाटर, कटा हुआ
• 1 बड़े चम्मच अदरक-लहसुन का पेस्ट
• 2 हरी मिर्च, चीरी हुई
• 1 चम्मच जीरा
• 1 चम्मच धनिया पाउडर
• 1 चम्मच लाल मिर्च पाउडर (स्वादानुसार)
• ½ चम्मच हल्दी पाउडर
• ½ चम्मच गरम मसाला
• नमक स्वादानुसार
• सजाने के लिए ताजा हरा धनिया (वैकल्पिक)

---

बनाने के चरण

1. खीमा पकाना:

• एक बड़े पैन में मध्यम आंच पर तेल गरम करें।
• जीरा डालें और इसे चटकने दें।
• कटे हुए प्याज डालें और सुनहरा भूरा होने तक भूनें।
• अदरक-लहसुन का पेस्ट और हरी मिर्च डालें, खुशबू आने तक पकाएं।

2. टमाटर और मसाले डालें:

• कटे हुए टमाटर डालें और उन्हें नरम और मुलायम होने तक पकाएं।
• धनिया पाउडर, लाल मिर्च पाउडर, हल्दी पाउडर, और नमक मिलाएं। कुछ मिनट तक पकाएं जब तक मसाले अच्छे से मिल जाएं।

3. minced मांस डालें:

• पैन में minced मांस डालें। मध्यम-उच्च आंच पर पकाएं, इसे चम्मच से तोड़ते हुए। बीच-बीच में चलाते रहें जब तक मांस भूरा और पक न जाए।

4. मेथी डालें:

• जब खीमा पक जाए, कटी हुई मेथी के पत्ते डालें। अच्छे से मिलाएं और 5-7 मिनट तक पकाएं जब तक मेथी मुरझा न जाए और खीमा के साथ मिल न जाए।
• ऊपर से गरम मसाला छिड़कें और मिला लें।

5. सजाना और परोसना:

• आंच से उतारें और यदि चाहें तो ताजे हरे धनिये से सजाएं।
• गरमा-गरम रोटी, नान, या भाप में पकी चावल के साथ परोसें।

Spiced Minced Meat with Fenugreek: Kheema Methi Bhaji

 Spiced Minced Meat with Fenugreek: Kheema Methi Bhaji 

Ingredients

For the Kheema Methi Bhaji:

• 500g minced meat (chicken or mutton)
• 2 cups fresh fenugreek leaves (methi), chopped
• 2 tbsp oil (vegetable or mustard)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chili powder (adjust to taste)
• ½ tsp turmeric powder
• ½ tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Steps to Prepare

1. Cook the Kheema:

• Heat oil in a large pan over medium heat.
• Add cumin seeds and let them splutter.
• Add the chopped onions and sauté until they turn golden brown.
• Stir in the ginger-garlic paste and green chilies, cooking until fragrant.

2. Add Tomatoes and Spices:

• Add the chopped tomatoes and cook until they become soft and mushy.
• Mix in the coriander powder, red chili powder, turmeric powder, and salt. Cook for a few minutes until the spices are well blended.

3. Add the Minced Meat:

• Add the minced meat to the pan. Cook on medium-high heat, breaking it down with a spatula. Stir occasionally until the meat is browned and cooked through.

4. Incorporate the Methi:

• Once the kheema is cooked, add the chopped fenugreek leaves. Stir well and cook for another 5-7 minutes until the methi wilts and blends with the kheema.
• Sprinkle garam masala over the top and mix.

5. Garnish and Serve:

• Remove from heat and garnish with fresh coriander leaves if desired.
• Serve hot with roti, naan, or steamed rice.

Kheema Samosa Recipe

 Kheema Samosa Recipe

Samagri

Stuffing ke liye:

• 500g minced chicken ya mutton (kheema)
• 2 bade chamach tel
• 1 bada pyaz, bareek kata hua
• 1 bada chamach adrak-lahsun ka paste
• 2 hari mirch, kati hui
• 1 chamach lal mirch powder
• 1 chamach jeera powder
• 1 chamach dhaniya powder
• ½ chamach garam masala
• Namak swaad anusar
• 2 bade chamach hara dhaniya, kata hua
• 1 neembu ka ras

Samosa ke aate ke liye:

• 2 cup maida
• 1 chamach namak
• 4 bade chamach tel
• Pani (aata gundhne ke liye)

Talne ke liye:

• Tel (deep fry karne ke liye)

Banane ke Charan

1. Kheema Stuffing tayar karna:

1. Ek pan mein tel garam karein aur pyaz ko sunaahra bhura hone tak bhunain.
2. Adrak-lahsun ka paste aur hari mirch daal kar, kachchi khushboo chhuti hone tak pakain.
3. Minced maans daal kar, chamach se todte hue pakain jab tak iska rang badal na jaye.
4. Sab masale (lal mirch powder, jeera powder, dhaniya powder, garam masala) aur namak daal kar, maans ko achhe se pakain aur sukha hone dein.
5. Hara dhaniya aur neembu ka ras milayen. Isse poori tarah thanda hone dein.

2. Aata tayar karna:

1. Ek katori mein maida aur namak milayen.
2. Tel daal kar, ise maida mein rub karein jab tak yeh breadcrumbs jaisa na ho jaye.
3. Dheere-dheere pani daalte hue ek sakht aata gundhein. 20 minute ke liye ise aaram karne dein.

3. Samosa ka aakar dena:

1. Aate ko chhote gole mein baant kar, har golay ko patla oval belain.
2. Oval ko aadha kaat kar, do semi-circles banayein.
3. Ek semi-circle lein, ise cone ke shape mein modain, aur kinaraon ko pani se seal karein.
4. Har cone mein tayar kheema bharein aur upar se seal karein.

4. Samosa talna:

1. Ek gehre pan mein madhyam aanch par tel garam karein.
2. Samosa daal kar, sunaahra bhura aur kurkura hone tak talain.
3. Paper towel par nikaalain.

खीमा समोसा रेसिपी

खीमा समोसा रेसिपी

सामग्री

स्टफिंग के लिए:

• 500 ग्राम minced चिकन या मटन (खीमा)
• 2 बड़े चम्मच तेल
• 1 बड़ा प्याज, बारीक कटा हुआ
• 1 बड़े चम्मच अदरक-लहसुन का पेस्ट
• 2 हरी मिर्च, कटी हुई
• 1 चम्मच लाल मिर्च पाउडर
• 1 चम्मच जीरा पाउडर
• 1 चम्मच धनिया पाउडर
• ½ चम्मच गरम मसाला
• नमक स्वादानुसार
• 2 बड़े चम्मच हरा धनिया, कटा हुआ
• 1 नींबू का रस

समोसे के आटे के लिए:

• 2 कप मैदा
• 1 चम्मच नमक
• 4 बड़े चम्मच तेल
• पानी (आटा गूंधने के लिए)

तलने के लिए:

• तेल (डीप फ्राई करने के लिए)

बनाने के चरण

1. खीमा स्टफिंग तैयार करना:

1. एक पैन में तेल गरम करें और प्याज को सुनहरा भूरा होने तक भूनें।
2. अदरक-लहसुन का पेस्ट और हरी मिर्च डालें, और कच्ची महक खत्म होने तक पकाएं।
3. minced मांस डालें, चम्मच से तोड़ते हुए पकाएं जब तक इसका रंग बदल न जाए।
4. सभी मसाले (लाल मिर्च पाउडर, जीरा पाउडर, धनिया पाउडर, गरम मसाला) और नमक डालें। मांस को अच्छे से पकाएं और सूखा होने दें।
5. हरा धनिया और नींबू का रस मिलाएं। इसे पूरी तरह ठंडा होने दें।

2. आटा तैयार करना:

1. एक कटोरे में मैदा और नमक मिलाएं।
2. तेल डालें और इसे मैदा में रगड़ें जब तक यह ब्रेडक्रंब जैसा न हो जाए।
3. धीरे-धीरे पानी डालते हुए एक सख्त आटा गूंधें। 20 मिनट के लिए इसे आराम करने दें।

3. समोसे का आकार देना:

1. आटे को छोटे गोले में बांटें और प्रत्येक गेंद को पतला अंडाकार बेलें।
2. अंडाकार को आधा काटें, जिससे दो सेमी-सर्कल बनें।
3. एक सेमी-सर्कल लें, इसे कोन के आकार में मोड़ें, और किनारों को पानी से सील करें।
4. प्रत्येक कोन में तैयार खीमा भरें और ऊपर से सील करें।

4. समोसे तलना:

1. एक गहरे पैन में मध्यम आंच पर तेल गरम करें।
2. समोसे डालें और सुनहरा भूरा और कुरकुरा होने तक तलें।
3. पेपर टॉवल पर निकालें।