Mixed vegetable Pakora Recipe

Mixed vegetable pakoras | Pakora Recipe || How to

Make Vegetable Pakora with step-by-step photos.

Pakora is a delicious and popular food street snack, prepared with gram flour and vegetables, to which you can add anything of your choice, I added basic veggies like potatoes, onions, green chilies, and coriander leaves, additionally can be added spinach, eggplant usually pakora is had almost throughout the year, But in Ramadan, its demand has been increased, most people love to have an iftar, especially in Pakistan.

Which is considered an incomplete iftar table without Pakoras, samosa, or chaat. I prepare Pakoras from my homemade instant pakora mix powder, and from this same pakora mix powder, you can make chicken, prawns, potato, and chili pakoras easily, so give the go-ahead to know how to make mixed pakoras. 

 

If you have tried this  Vegetable Pak, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take out the homemade instant pakora powder. In a medium mixing bowl
Note, don’t need to add any spices, they have already been added. Just add vegetables, es then fry, add veggies, and mix them well

Now add water gradually to the pakora batter and mix well until fluffy and thick without any lumps. Neither should the batter be thick nor rainy; it should not be properly coated with veggie. Keep aside for 20 minutes.

Take a wok or deep frying pan pour oil and heat it on medium flame, Oil should be not too hot otherwise pakora will remain uncooked from the inside and burn the crust, The best way to check the oil heat is you put one drop of batter if instantly pakora come up that means oil is too much hot or if take a second to come up that means oil is medium heated, it’s ideal heat to fry at 1 time add 3-4 pakora in the wok.

Flip it carefully so that it doesn’t shred. Fry them until you get a nice golden brown color.

Place the kitchen towel on the plate or tray to remove excess oil from the pakora. Transfer to the serving plate/tray.y

                 

Now Ready to serve with the ketchup and coriander sauce

Garlic Mayonnaise Recipe ( Mayo Sauce )

Garlic Mayonnaise| Homemade Garlic Mayo || How to Make Garlic Mayo Dip with Step-by-step Photos

Mayo Garlic Dip is one of Pakistan's most popular cold sauces. This simple sauce recipe has unlimited uses, from a super sandwich spread to a great dip for vegetables to a sauce for grilled seafood. There are many variations of this garlic mayonnaise, 

But this is a standard base recipe, from which you can add any number of herbs and spices. Additionally, you can make mayonnaise without garlic. I will share this recipe in my zinger burger post inshallah. How much you want to keep its consistency is up to you. I didn't use any water in the sauce because I didn't want any liquidy mayo sauce, but you can, as needed. 

An easy and quick sauce,e so let's go ahead and see how to make a garlic mayo sauce recipe. 

Recipe tips:

You can use garlic powder in place of freshly crushed garlic in mayo sauce. 

If you don't have lemon juice, white vinegar can be substituted for it. 

The sauce can be stored in any type of bottle in the refrigerator for over two weeks. 

When using it with French fries, you can add a little cold water to thin the sauce. 

                                                                          

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Firstly, peel and crush the garlic and set aside, squeeze the lemon juice and keep it aside, and take out the mayonnaise to the bowl.

Put the crushed garlic in the small bowl, and add salt to the crushed garlic cloves.

Mix well,l then squeeze the lemon juice into the crushed garlic cloves again and mix well. Add mustard paste/powder and mix. 

Right after adding mayonnaise, keep mixing until everything is incorporated, then keep it in the refrigerator for 2 hours 

Garlic mayo sauce is ready to serve and use in recipes.

Mayo garlic sauce can be served or used with beef burgers, chicken burgers, sandwiches,hes as well as french fries.  

              

         

                                  

Khatta Palak Dal Recipe ( Spinach Dock )

Khatta Palak Dal |Palak Dal || How to make khatta palak dal with step-by-step photos

Khata palak dal is a sour green leafy vegetable, a smaller version of spinach leaves. It is slightly sour to taste, very tasty, and delicious. It is a seasoned vegetable not available throughout the year, like spinach.
A luscious dish that can be pepped up even more by adding spices, chana dal, and spinach 

I made that palak by mixing it with spinach and chana dal. Khatta palak isn’t cooked alone; it is always prepared with half a quantity of spinach. You can add a variety of ingredients like potatoes, koftas, dumplings, etc. To make various gravy dishes

                                 

The main ingredients are sorrel, spinach, lentils, tomatoes, and a few spices. Let's go ahead and learn how to make sorrel with lentils.

Tip:

To prepare this recipe is cooked in a clay pot to enhance the taste if available easily...

                                    

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To prepare sorrel with lentils, ls first wash the chana, dal, then soak it in hot water for at least 30 minutes.

Take all the ingredients and prepare them all.

Heat the oil/ghee in the pot/cooker and put the onion slices. Sauté them for 3-5 minutes. Then, put chopped garlic into the onion and fry it further.

Until the onion turns slightly brow,n put chopped tomatoes, cook the tomatoes until soft.

Start to add spices and cumin seeds first,t then stir well on medium flame.e, Put chana dal in the cooker, and fry it with onion on a medium flame for around 5 minutes

Then add green chilies and crushed red chili flakes, keep stirring by adding other dry spices.

Add salt and stir to mix well, fry chana dal with onion on medium-low heat until the oil is separated.

Put mixed sorrel and spinach, and stir to combine well for 5 minutes.

Once they are mixed, we'll pour 1 cup of hot and boiled water, bring it to a boil, then close the cooker lid and let it cook for 10 minutes.s 

Simmer khatta palak for 5 minutes on low heat.

Transfer to the serving dish/bowl. Khatta palak with chana dal is ready to serve

                                                   

Khatta palak with chana dal can be served with naan,rotis, and rice.

                                               

Bihari Masala Powder Recipe ( Homemade Masala )

Bihari Masala Powder | Homemade Seasoning Blend | How to Make Bihari Masala Powder with step-by-step photos... 

Bihari Masala Powder is the king of all meat masala powders. This is an amazing and wonderful, flavourful and aromatic spice recipe. that you can use with several recipes. It is prepared with mere dedication and can definitely please your taste buds. 

Usually is very hard to find these spices in the market, and if we get luck then the taste of the spice is the same as authentic Bihari masala powder, so I always prefer powder spices prepared at home to store-bought spices.
                  

What type of dishes can be used?

You can use it in many types of recipes, such as Bihari Boti, Bihari Malai Boti, Chicken Boti, Dum Keema, Bihari Kabab, and Handi Kabab. So let's begin. 

                           

If you have tried this Bihari Masala Powder, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, in the pan, put all the whole spices, dry roast them together for just a minute over low-medium heat, then add poppy seeds, allow to dry roast them another minute, and remove from the heat.

Put all dry-roasted whole spices in the grinder jar, and grind them until you get fine powder.

Alternatively, you can use stone/marble mortar for grinding spices as well, and transfer it to the bowl/plate.

Now add powdered spices to the roasted ground spices. 

                                                

Stir to mix them very well. Bihari masala powder is ready to use in recipes.

Now you can store it in an airtight jar for a month.