Lahori Laddu Peethi Recipe

                              

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 the carts or would push their 'Rairees' through different streets and allies 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 it, you keep all the chutneys to prepare before serving. You can also prepare a dal mixture along with grated onion or reddish. 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 the summer season has started it’s hard to find seasoning reddish

You even skip Reddish if it is still getting in your area then must be used so let the go-ahead to know how to make laddu peethi, i will share soon Imli and aloo Bukhara chutney recipe in another post 

My Latest Video Laddu Peethi:

Recipe Tips:

1. To prepare this recipe soak the lentils for at least 2 hours before blending 
2. Dal mixture consistency should be not rainy otherwise it will be soggy while frying.
3. Laddu can be had alone with tea or coffee after frying 
4. Laddu peethi can be stored in an airtight jar for up to 2 weeks by keeping it in the freezer                    

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 peethi firstly soak lentils at least for 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 till 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 as the desired size. Put laddu balls in hot-medium oil and fry them on high-medium heat.

                              

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

                                       

                           

Once laddu gets golden brown in color drain them out from the oil.

                                  

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

                

                 

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

                                       

Drizzle all three sauces and add veggies_Keep assembling by adding more sauces over laddu peethi

                     

In the end, sprinkle some chat masala. 

                          

Now Laddu Peethi is ready to serve

Smoky Qeema Samosa Recipe With Folding Techniques

                                                    

Smoky Keema Samosa Recipe || Samosa Recipe || How to Make Qeema Samosa with step-by-step photos and video

Smoky Qeema Samosa is a delicious smoky BBQ flavor deep-fried snack that is prepared with maida dough wrapper and smoky spiced mince and then fried. personally, I am a huge fan of Qeema samosa though I have earlier posted the KEEMA SAMOSA recipe on my blog. now I made another version of Keema Samosa

Here I’ll even tell 5 folding techniques of samosa. which will make you so special before your family and friends due to your expertise in cooking.

Across the world where are living Muslims for them a great recipe for keema samosa for their iftar and iftar parties. this smoky qeema samosa are extremely mouthwatering samosa recipe that you would not control your hand to eat again and again  

                                

My Latest Video Qeema Samosa Recipe:

Here I made Keema samosa with beef mince, which can be prepared with mutton, lamb, or chicken. The uses for this recipe are not limited to samosas and spring rolls – use them as a filling for parathas, and sandwiches, use them in pasta and salads – the list is never-ending! Use this recipe as a template and add whatever else you like – sweetcorn, peas, potatoes, beans, spinach – see what I mean? The list really is never-ending!

Recipe Notes:

Samosa Sheet: to make a samosa first need to samosa sheet. which is available in stores easily OR make a homemade SAMOSA SHEET also on my blog. but here I prepared samosa with an all-purpose dough sheet. either you can make a samosa sheet (manda sheet) or a dough sheet 

Kneading Dough: kneading samosa dough is tricky neither too soft nor too hard. The dough should be firm and elastic

Mince filling: I prepared mince filling with beef ground meat you can use as per your preference. but I would recommend not skipping charcoal smoke from this recipe   

Folding techniques: here I use 5 folding techniques for samosa you don't have to follow my all folding methods whatever you like you can pick it up

                                                               

Frying Samosa: to fry, samosa must maintain the heat flame to make it crispy and nicely golden brown. if you keep the flame to low samosa will soggy and if you flame it high then the samosa gets burnt from the outer crust.            

CAN SAMOSA BE FROZEN FOR A LONG TIME?   

Yes, prepared raw samosa can be stored by keeping it in an air-tight container for a maximum of 15 days, taking out frozen samosa just before frying, and not leaving it outside before the time otherwise it can tear after being soft    

You Might Like These:

Macaroni samosa

Veggie samosa

Aloo samosa

Chicken wonton

Chicken Spring roll

Qeema Samosa

If you have tried this Smoky Keema Samosa 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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How to Make Smoky Qeema Samosa? 

Cut and chop the onion, green chilies, mint, and coriander leaves.

In a pan add water along with minced meat to the pan, and combine with water

                                   

Next, add ginger garlic paste, and homemade chapli kabab masala and then stir to mix well. add more salt if required stir well and cook

Note: The chapli kabab masala link is available in the ingredient list  

                            

Once the water is evaporated add chopped onion, green chilies mint coriander leaves, and 1 tbsp chapli kabab masala then stir to mix well 

                                  

Add lemon juice and keep stirring until all moisturizer gets dried. next, give it to coal smoke  in keema to bring BBQ flavor

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.  

                     

Take a bowl and combine all-purpose flour, ghee, ajwain, and salt.mix well flour until it gets gathered form, start kneading the dough by adding water little by little.                       

Samosa dough should be tight and smooth. Once the dough is formed transfer it onto the slab and knead it with the palm to bring the dough smooth and elastic.don’t use water at all. once the dough is kneaded rest it for around 15 minutes.

                                             

(In a video, you can better understand the recipe so must  watch and follow step by step)

Meanwhile, prepare the flour paste for binding the samosa.

                                

Work with one flattened ball at a time. Roll into 8 to 9 inches diameter circle the thickness of it should be medium not too thin not too thick. Use a large size cookie cutter or any sharp round lid to cut the wrappers   

                                                                     

Potli samosa: Take a wrapper place 1.5 tbsp filling in the center and apply some flour paste edges of the wrapper gather the edges from all sides and tie firmly from the top

                                                           

Wonton shape samosa: Scoop about 1 tsp chicken mixture and place close to the corner of the wonton wrapper, Startup folding and pinch the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

                                                               

Triangle shape samosa: Take one portion at a time and give it to ball shape. Press it then roll it about 2-3 inches in a round shape. Cut into half Now work with a half circle at a time apply the flour batter around the edges using a brush or fingertips_Now fold it into half as shown, and make the cone shape by folding the reminding half overlapping slightly pressing it, nd seal that part properly

                     

You can see the cone shape is ready with e two or three spoonfuls of stuffing in it don’t overstuff, Apply the water to the inside edges of the cone and press it to seal it properly  

                                       

Strips triangle samosa: Take one portion at a time and give it to ball shape. Press it then roll it about 2-3 inches in around shape. make slits towards the edges then overlap the slit sides with another side. place filling in the center and apply some flour paste around the wrapper then fold from both sides and seal properly    

                                                       

Ring Samosa: Take one ball and roll with the rolling pin into a medium-thickness square of around 6 inches_Place the filling close to the edges of the rolled roti. Might take two tablespoons or a little less

Start rolling it tightly up to half, Use a knife and make cuts all over. Roll it and join the ends_Apply some flour batter at both edges of the ring_And seal it with the help of a strip

                                    

Half moon shape samosa: take one ball and roll it around 5 inches thick and 3-4 inches in round shape. place some filling in the center cover the filling with another side press it slightly and seal the edges with a fork                                                

Frozen samosa for use later: at this stage you can preserve the prepared raw samosa in an air-tight container for a week.

                               

Heat the medium hot oil in the wok on medium flame_Check the oil temperature by putting the tiny dough ball if it comes up quickly on top your oil is too hot and samosas are required just medium hot oil while frying_Lower the flame and wait to be medium hot oil

                                                

Slide the 2-3 samosas in one batch don’t overcrowd the pan, and fry them on medium heat Until the samosa is evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil

                                                                     

Serve hot samosa with tamarind chutney and mint chutney with a hot cup of tea

                                       

Pizza Burger Recipe

                                                             

Discover an easy-to-follow recipe for Pizza Burgers OR Burger Pizza with step-by-step photos and video.

This delicious pizza burger twist on a classic lunch favorite is perfect for a quick weeknight dinner that the whole family will enjoy. These burgers are made with saucy ground meat and loads of melted cheese, sandwiched between your favorite buns.

I used to choose between pizza or burger, but now I can enjoy both in one dish. A soft beef patty with melted cheese, black olives, and veggies makes a delicious recipe. Patties can be used as kababs or meatballs in pasta, rice, or spaghetti, not only in burgers.

                                                   

Here's my latest video on pizza burgers:

           

Recipe Tips:

Burger Patty: I made a beef patty, but if you can't eat beef for religious or medical reasons, you can use mutton, lamb, or chicken as a substitute. 

Burger Buns: Here, I used homemade buns for the burgers. I always prefer to use spices and bread instead of buying from bakeries.

Onion Powder: To achieve a store-bought taste in your burger patty, it is important to follow my recipe correctly. I highly recommend using onion powder instead of chopped onion, as it will enhance the flavor and keep the patty succulent without breaking apart. 

Ginger Garlic Powder: Please keep in mind that this recipe requires only powdered ingredients to ensure that the patty remains firm and does not break while frying. I suggest using fresh ginger and garlic powder instead of ginger garlic paste, as using paste may make the patty turn soggy and moist.

Cheese Slices: For burgers, mozzarella or cheddar cheese

slices are great alternatives to regular cheese.

Black Olives: Olives, whether green or black, are a popular pizza topping. However, I recommend using a high-quality brand of black olives. 

Mixed Cheddar and Mozzarella: I used mixed cheese for the topping, while you can use the single cheese that you like most.

Veggies: I added chopped onions, tomatoes, and green peppers to the dish. For a variation, you can substitute them with baby corn, mushroom slices, or jalapenos.

Pizza Seasoning: Pizza seasoning, sprinkled on top, is

essential for a delicious pizza. While store-bought is fine, I prefer homemade seasoning. Click the link below for my recipe.

                                                              

Pizza Sauce: A homemade Pizza Sauce can be easily made by mixing chili flakes, thyme, and basil with tomato ketchup.

Tomato Ketchup: I recently used my own homemade ketchup in a pizza burger, but you could also use store-bought if you prefer. I have a suggestion for you - try using chili garlic tomato ketchup in a pizza burger to really bring out the flavors in every bite.

Cheese Sauce: To enhance the flavor of your pizza burger, try adding a delicious cheese sauce. I recommend using a recipe with grated cheese, cheese slices, and cheese sauce. This will result in a mouth-watering, cheesy, and spicy burger. I personally used my own cheese sauce and highly recommend using it in your burger.

How to make Burger sauce?

Making burger sauce is easy with just 3 ingredients: hot sauce, mustard paste, and homemade mayonnaise.

     

You may be interested in the following

 options:

Cheese Burger

Shami Kabab Burger

Chapli Kabab Burger

Chicken Potato Cheese Balls

Easy Homemade Pizza Fries

Homemade Mayonnaise

Hot Chili Sauce

Pizza Seasoning

Have you tried the Pizza Burger Recipe? If so, please rate it. Additionally, feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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How to Make Pizza Burgers?

Let's start the recipe by finely mincing the meat. If you have a meat mincer machine at home, it's easy to make it yourself. Otherwise, ask your butcher to use their mincer machine to finely mince the meat. Just ensure they use the tiny hole blades specified in the recipe for a fine mince.

                                  

In this recipe, there is no need for extensive cutting or cooking. However, we will need to prepare the vegetables, chop and slice the onion, tomato, and capsicum, and grate the cheese.

                           

To make the meat dough, start by mixing together salt, ginger, garlic powder, onion powder, chili flakes, black pepper, mustard paste, and lemon juice to mince meat. and mix well for 2-3 minutes. Then, add chopped coriander, green chili, and yolks and mix until everything is fully incorporated.

                                                                      

Knead the mixture like dough for 10 minutes, adding cornflour as necessary, and mix well until the meat dough is formed. Finally, let the dough rest for an hour before using.

After an hour of kneading the meat dough, take it out and begin shaping medium-sized portions into patties.

                                                                              

At this stage, you can store the patties for use ahead 

In a small bowl, mix hot chili sauce, mustard paste, and mayonnaise together and mix for approximately 2-3 minutes until well combined.

                                               

To prepare, start by placing a burger slice on a baking tray. Next, spread pizza sauce on each bun slice and sprinkle chopped onion, tomato, and cheese.

                                                       

Then, add some capsicum and tomato slices beside black olives. Finally, sprinkle some chili flakes and pizza seasoning. If required, add some more cheese.

                                 

Finally, bake the bun slices for 15 minutes at 200C in a preheated oven.

                                       

To fry patties, first, apply some oil on a griddle or pan. Place 2-3 patties on the griddle in one batch, or as per the size of your pan. Fry the patties over medium flame. If you fry them on high flame, they will remain uncooked from the inside and burn from the outside.

                                             

On the other hand, if you keep the flame low, the patties will turn soggy. Even though this recipe does not require crisp crust patties, you still need to maintain the flame heat to get the perfect result as shown in the video and picture.

                                          

Keep flipping the patties until they are fully cooked and get a brownish color on top. Once fried, take them out and place them on kitchen paper to absorb unnecessary oil.

                                         

Add butter to the griddle and toast bun slices on low flame for 2 minutes. don't toast on high to avoid burning from the base.

                                           

Now To make pizza burgers, start by spreading some burger

sauce on each bun slice and place a patty on top. 

                                                               

Drizzle some ketchup over the patty and add a slice of cheese. Next, pour some cheese sauce over the cheese slice and add a little more ketchup. 

                           

Finally, cover the burgers with the other half of the bun and seal them with skewers on top. Your pizza burgers are now ready to serve! For best results, serve them fresh out of the oven.

                                                           

Serve freshly baked pizza burger with egg french fries and doodh patti chai