Chana Pulao Recipe ( Kabli Chana Pulao )

Chana pulao | Kabuli Pulao || How to make Chana

 

Rice with step-by-step photos 

Chana Pulao is one of the most popular dishes in Pakistani and Indian cuisine, a tasty and very simple dish. As chana (chickpeas)is rich in protein and fiber, this pulao is very healthy; it also makes a perfect lunch box recipe. 

The Kabuli Chana Pulao can be served.d

Kabuli chana pulao is served with mixed vegetables, 

raita, salad, and kabab or any type of pickles. Kabuli chana pulao has to be prepared with

Basmati rice and ghee. I mentioned in my previous post that all traditional dishes are prepared with ghee, which enhances their authentic taste. For the rest, if you have any health issues, you can skip ghee from your recipes.

                            

Chana pulao is wholesome and full of rustic flavor. More often than not, I have been cooking chana pulao at home. You must try it once from my recipe; I hope you will love it,
Note: First, cooked chana (chickpeas) will be used. But if you have leftover chana or frozen chana, you can use canned chickpeas too.       

If you have tried this Chana Pulao Recipe, 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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Rinse and soak the chana in enough water by adding 1 tsp baking soda overnight. Drain them well and rinse under running water; put the chana (chickpeas) in the pressure cooker.
Add 2 cups water and 4-5 pinches of soda and salt.
Bring it to a boil,l then close the lid of the pressure cooker, and let it cook for about 20 minutes after it begins whistling.g  

In the meantime, rinse the rice very well in water till the water runs clear of starch. Soak the rice in enough water for 2 hours.

In the hot pan, put caraway seeds, star anise, and cinnamon; dry roast them slightly. Grind them coarsely and keep aside.

Slice the onions and boil 3 cups of water in a separate saucepan for cooking rice.

.

                     

In a pot, heat ghee or oil, then add onion slices and sauté them for 2-3 minutes over medium flame. Then add whole spices. Saute the whole spices with the onion till turns to a golden brown, then add ginger-garlic paste and splash some water. Keep stirring until aroma arises. 

Now add boiled chickpeas, and fry them with onion for a minute on medium flame.

Add green chilies and salt, and stir to mix well.

Now put soaked and drained rice into the chaana

Keep stirring for 2 minutes.

Now pour3 cups of hot, boiled water for 2.5 cups of rice; now you can adjust the salt at this stage. Bring to a boil, then cover the lid for 2-3 minutes.

After 2-3 minutes, add special chana masala.

Stir to mix with rice carefully and simmer it for 10 minutes.

Now chana pulao is done.

Chana pulao is done; transfer to the serving plate.

Serve hot with raita, pickles, and salad.
                 

Lahori Laddu Peethi Recipe ( Street Style Laddu Peethi )

                              

Lahori Laddu Peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with Step-by-step Photos and Video...

Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie snack, originating from Punjab, Pakistan. This spicy and lip-smacking snack is widely available in the city, where the vendors would mostly sell it on carts or would push their 'Rairees' through different streets and alleys while calling out 'Ladoo Karara ', which means the Laddus. 

They sell spicy and tasty food in the Punjabi language.

Laddu teeth are prepared with a blended mix of lentils and then deep-fried, which is known as a laddu. When assembled, green chutney, sweet and sour aloo, Bukhara chutney, laddu balls, grated mooli, and sliced onion are added with a thick yogurt mixture.
                                                

Laddu teeth can also be prepared at Iftar time. As you know, all my respectable readers, Ramzan is almost coming, so this is a great menu for Iftar. Well, you can make it at any event, like a party, Eid, or even for the guests. For this, you keep all the chutneys prepared before serving. You can also prepare a dal mixture along with grated onion or red chili. When they come, just fry and assemble. 

Actually, I prepared this recipe in February, but due to some engagements, I could not upload my recipe right away. Hence, now that the summer season has started, it’s hard to find reddish seasoning

You can even skip Reddish if it is still not available in your area; then it must be used, so give the go-ahead to know how to make laddu peethi. I will share the Imli and aloo Bukhara chutney recipe in another post. 

My Latest Video: Laddu Peeth:

Recipe Tips:

To prepare this recipe, soak the lentils for at least 2 hours before blending. The consistency of the dal mixture should not be runny, as this can make it soggy during frying. The laddu can be enjoyed on its own with tea or coffee after frying. Laddu peethi can be stored in an airtight jar in the freezer for up to 2 weeks.

If you have tried this Laddu Peethi Recipe, 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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To make laddu peeth, I first soak lentils for at least two hours and prepare both veggies, onion, and radish. 

                                       

                                                               

Beat the yogurt with cornflour until it becomes creamy. Then add chaat masala, Chinese salt, and regular salt, stir well, and transfer to a serving bowl. Set aside until required.

                                      

Grind both lentils in a chopper mixer by adding spices; just splash some water over the dal and then blend until it turns to a fine, smooth texture.

                         

Beat it well until the dal mixture turns fluffy and light.

                  

Next, add garlic powder, baking soda, crushed cumin, and salt. Mix them well. 

Heat the oil in a wok on medium heat.

Take one portion around a tennis-sized ball or to the desired size. Put the laddu balls in hot medium oil and fry them on high-medium heat.

                              

Fry each side of the laddu for about 2-3 minutes till it turns a nice golden brown color.

                                       

                           

Once the laddus get golden brown in color, drain them from the oil.

                                  

 Transfer all laddus to the paper towel to remove excess oil. 

                

                 

Place 3-4 laddus in a single serving or as desired. Crack them open from the center to allow the sauces to properly absorb into the laddus, making them juicy.

                                       

Drizzle all three sauces and add veggies. Keep assembling by adding more sauces over the laddu peethi

                     

In the end, sprinkle some chat masala. 

                          

Now Laddu Peethi is ready to serve

Bakery Sheermal Recipe ( Sheermal Bread )

                                                         

Bakery Sheermal | Sheermal Bread || How to Make Bakery sheermal with step-by-step photos 

Bakery sheermal is quite sweet, fluffy, and soft bread, a larger size than bun burgers. typically available in all bakeries in Pakistan.The most popular bakery items

That can be served with tea, chicken curry, or kababs.

I made 4 types of sheermal just in one dough. In my home, my brother loves to eat sheermal, so most of the time I used to buy it from bakeries. Now, for the first time, I tried to make it at home; you won’t believe my first attempt was successful.

Because I know very well about baking bread, and if you are experienced in any field, you can achieve the goal easily.

So what I learned here. Practice does matter in every field of life. Keep learning, and then you will be able to face new challenges.

Trust me, when I started my blog in 2018. I was unable to cook any new things perfectly. now Alhamdulilah I am perfect at cooking,g regardless of how many mistakes I made to learn new things in 3 years anyhow

                                                

HOW TO STORE AND REHEAT BAKERY SHEERMAL:

You can wrap the baked sheermal in foil, put it in an airtight container, and store it in the fridge. They will last for 2-3 days. You can reheat them in the microwave. Place the sheermal on a microwave-safe dish, cover it with a damp towel, and then warm in 30-second bursts.

Recipe notes:

Dough: To create perfect, fluffy sheermal, knead an elastic and super soft dough. If your dough is dense, the resulting sheermal will turn out hard. 

 

Resting the dough after forming the balls is essential for achieving fluffy and light bread. Each sheermal dough ball should weigh approximately 200 grams. 

 

Butter: I recommend using butter for this recipe, as it makes the bread soft and flavorful compared to using oil.

 

Milk Powder: I used full-cream milk powder in the dough, but you can also knead the dough with warm milk.

 

Egg: Using an egg is optional; if you prefer not to use eggs, you can skip this step.

 

Baking: Bake the sheermal on the middle rack of the oven with the double grills for about 15-20 minutes. Avoid overbaking, as this can make the sheermal dry.

 

Lemon Essence: A few drops of lemon essence add a delightful aroma, similar to bakery-style sheermals.

 

Variations: I made four types of sheermal by sprinkling different toppings: seeds, sugar, nigella seeds, and a fourth version with tutti frutti and dried fruits. Feel free to create variations of your choice.

 

Lukewarm Water: The water temperature should be between 110 and 112°F (42-44°C). If the water is too hot, it will kill the yeast, and if it’s too cold, the dough won’t rise properly.

For more Bread Recipes:

Loaf bread

Afghani father naan

Fruit buns

Simple burger buns

Garlic bread

Roghni naan

Pav bread

                                  

In a bowl, first pour a little hot water and dissolve the sugar grains in the water.

Next, add milk powder, yeast, bread improver, and salt. Stir them together very well until everything is incorporated.

                           

In the end, add the egg and lemon essence, and whisk them together very well. Add sifted flour to the mixture.

Stir to mix very well until dough is formed. Transfer onto the working area.                 

Start kneading with the help of a palm for around 10 minutes. Next, put butter over the dough.h

              

And start kneading for another 10 minutes until the dough gets super soft and elastic.                    

Transfer the dough to the bowl and cover it with cling wrap.

Leave aside for around 2 hours until the dough doubles in size.

After two hours,s you can see the dough has been proofed very well. Punch it down so that excess air bubbles get released.                              

Flour the area. Divide the dough into equal portions. Give the ball shape to each portion. 

                                                

I made 4 dough balls, and each dough ball has a weight of between 150-170g

                                             

Take one dough ball and flatten it using your fingers. Put liquid yellow food coloring, raisins, and tutty fruity.          

              

Mix the ingredients with a dough ball for 1-2 minutes or until they combine with each other.r                     

Place the prepared fruit dough ball on the greased baking tray.

                        

Now take the 2nd dough, give it a big bun shape, and place it on the baking tray.

                          

Now press both buns on the baking tray to the desired size.

                            

Take the 3rd dough ball and press it a little, then roll it into a thin rope. Rotate the tug the end neatly.                                  

Press the dough with the hand palm. 

                             

Increase the bun size using the palm.

                  

Cover them with a kitchen napkin and leave them aside for half an hour. 

                  

Now take the last dough ball and divide it into small portions. Give them shape into a tennis-ball-sized ball.

                                  

Arrange the balls in a round shape on the greased baking pan.

                        

Cover with a napkin and set aside.e, Preheat the oven to 200C

Mix the egg with milk and brush on the proofed buns.

                    

Sprinkle nigella seeds, sugar, and sesame seeds over the sheerm.l, Now ready to bake.

                         

Put in the oven at 200 C for 15-20 minutes or until nicely golden brown in colour.

                             

Sheermals are baked

                         

Apply some butter over the baked sheermals

                               

And further, cover with a napkin for 15 minutes. 

                         

Brush the egg wash on another bun and bake at 200 c for 15-20 minutes.

                

Repeat the same process after baking the bun.

                           

Bakery sheermal is ready to serve

                   

You can see how I made it fluffy and soft sheermal

                            

If you have tried this Bakery Sheermal, don’t forget to rate the recipe. You can also follow me on social media. a

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Serve sheermal with tea or chicken shorba