Aloo Chana Tarkari Recipe ( Street Style Aloo Chana Tarkari )

Aloo chana Tarkari | Potato Chickpea Curry || How to make Aloo Chana Tarkari with step-by-step photos....

Aloo Chana Tarkari is quite a classic breakfast recipe, a tasty, aromatic, flavored veggie dish best served with kachoris, purees, or paratha; it can also be served as a side dish.        

It is known as a street food snack with a tempting look that will not allow you to resist it. It has great nutritional value, prepared with chickpeas, potatoes, and some seasoning. As a snack is a popular recipe all over Pakistan  

                                       

I love to have it as a veggie dish with puree and paratha alongside carrot and garlic pickles always been my hot favorite snack, so let's begin 

If you have tried this Aloo Chana Tarkari, don’t forget to rate the recipe. You can also follow me on social media

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Firstly, soak all white chana overnight by putting 1 tsp baking soda.

                                          

In the morning, wash out all chickpeas under running water, then put chickpeas with water in a large-sized pot. Bring it to a boil and remove all scum on top. Cover it and cook till turns soft.

On the other hand, put potatoes, water, and salt in the pot, and bring it to a boil. Then cover the lid and cook till turns soft_Drain the potatoes from the water, then cool down completely. Right after, coarsely chop the potatoes with skin.

                                         

Take a medium-sized pan/pot and heat the oil on a medium flame.

                                 

Then add cumin seeds and crushed garlic cloves and let thesautéte for 30 seconds on low flame. Add aloo tarkari masala powder along with a splash of water to prevent burning, and sauté the masala for a minute on low flame.

                                       

                                

Then add chopped aloo and chana. Mix them well with roasted masala on low-medium flame, pour the remaining chana water, and stir to mix well, bringing it to a boil.

Cover the lid and allow to cook another 20 minutes on low-mediumflame. If you don’t have remaining chana water, then you can add plain water for use in aloo chana Tarkari.

                                             

                               

Meanwhile, in the grinder jar,r add yogurt, garlic, and green chili. Grind the cumin seeds together until well blended.  

                                            

Transfer to the small bowl, then add water and salt; stir to mix well, and keep the thin consistency of the green raita in the fridge.

                                   

After 20 minutes, remove the lid and mash them slightly with the hand masher. Add coriander leaves and green chili. Simmer it for 3 minutes.

                                                           

Now ready to serve with kachori, pickles, and green raita    

                                                       

Dalgona Coffee Recipe ( Whipped Coffee )

                                               

Korean Dalgona Coffee || Whipped Coffee || How to Make Dalgona Coffee  with step-by-step photos and video

Dalgona coffee is a rich, creamy, and fluffy delicious coffee. Actually, Dalgona coffee started as a TikTok trend and has now exploded all over the internet as the It-Drink of the moment. Is it worth the hype? Only one way to find out.

If you've got instant coffee, sugar, and water on hand, you can make this. It'll go by faster if you have a hand mixer, and you'll be rewarded with a nice tall glass of cold, creamy coffee that's sweetened just right. Depending on how much of a caffeine rush you want, this recipe makes enough dalgona fluff for one or two servings. It's delicious but very strong: drink at your own discretion! 

For the best result, follow my detailed step-by-step photo instructions and tips.

                       

My Latest Dalgona Coffee Recipe: 

WHAT IS DALGONA COFFEE?

Essentially, dalgona coffee is whipped coffee. It is made with 4 simple ingredients – instant coffee, sugar, hot water, and milk.

Coffee, sugar, and hot water are added to a bowl and whisked until it reaches creamy, velvety, and stiff peak status. This whipped coffee is then dolloped onto your choice of cold or warm milk. Done!

The name “dalgona” originates from an old-fashioned Korean street snack, which has a similar taste to honeycomb toffee. The way dalgona is made sort of resembles whipped coffee, so a TV personality named the coffee after that.

But to be fair, whipped coffee is not a new thing. Some say this coffee is just like a Frappe or an Indian cappuccino served upside down.

Regardless of its origin, whipped coffee is super easy, quick, and fun to make. My family thinks it is way better than some cafe coffee around here. Just saying! Hope you enjoy it

                                 

HOW TO STORE?

If you make a large volume of whipped coffee, it can be refrigerated for a few days in an airtight container (without milk). It will dissolve eventually, but it stays stable for a few days at least.

 

For more Similar Recipes:

Cold coffee

Doodh patti chai

Cinnamon clove tea

Pink Kashmiri tea

Masala tea

Hot chocolate

Special Shireen chai

                                       

                                        

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

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Combine instant coffee

                         

Add hot water 

                          

And sugar in the jar

                                  

Mix them well

                        

Then use a hand mixer or stand mixer.

                         

Whisk it on high speed. 

                         

Until the coffee mixture forms stiff peaks. It will take 2-4 minutes. Keep aside.

                      

Heat up the milk in the saucepan.

                       

Pour the milk into the long mug.

                             

Scoop out the whipped coffee on top of the milk.

                        

Dalgona Coffee is ready.

                      

Serve and enjoy!

                                     

                 

Mooli Paratha Recipe

Mooli Paratha|Radish Paratha || How to make mooli paratha with step-by-step photos...

Mooli Paratha is a traditional recipe that basically comes from the Punjab side of Pakistan. It's a very tasty and healthy recipe: a whole wheat flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices and makes a wholesome breakfast or lunch.

Today’s paratha is made with mooli or white radish. Mooli paratha isn't everyone’s favorite, and that’s because radish has a strong smell/taste. I have noticed that not everyone enjoys it, but personally I love it.

Mooli paratha has always been one of my favorite parathas, so I now make it often. If you get into the technicalities of making parathas, they are all made similarly, but the mooli paratha is one of the most challenging ones to make!

Why!

Because radish has a high water content,t when you try to roll it inside a dough, it just releases moisture, re making it very difficult to roll. This is the reason it is always squeezed as well as possible before stuffing it inside the dough. Mainly, it is served with raita and garlic chutney.

                                 

Prepare this recipe first: peel and grate the mooli, then put grated mooli in the bowl, sprinkle some salt, and keep aside.

                                                                                                     

Meanwhile, in a bowl, mix both wheat flour and maida, then add salt and 1 tsp oil. Start kneading the dough by adding some water.

Knead to a smooth dough, cover it with plastic cling wrap, and set aside for resting for around 15 minutes.

After 15 minutes, squeeze out all the excess water from the grated mooli, transfer to another bowl, and add all spices; mix them together very well.  

Divide the dough into equal portions, make smooth balls, and flatten them between your palms
Before you start rolling, heat the Tawa on medium flame

Take one flattened ball at a time, dust it with dry flour, start rolling, roll into 4 diameters, and keep the edges thinner than the center; you can even spread with the help of your fingers.

Place 1 portion of Mooli stuffing in the center, gather the edges, and pinch it into the center

Seal it tightly and flatten by pressing very gently; again, dust with dry flour rolls very carefully about a 6-inch diameter circle. Keep in mind that rolling stuffed paratha to perfection is a matter of practice.

Now Place it onto hot Tawa and Cook_After a few seconds you may notice a few bubbles come on top, now time to flip it should have a few brown spots on it cook on another side as wel.l

Apply some butter, or flip it, and on the other side, the same way by pressing the spatula.

Once cooked from both sides,s transfer to the serving plate, and serve hot with green chutney and raita.  

If you have tried this Mooli Paratha Recipe, then 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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Culiflower Vada Recipe ( Gobi Fritters )

 

                                

Cauliflower Vada | Gobi Vada | How to Make Cauliflower Vada Recipe with step-by-step photos and Video

Gobi Vada or vadai is an Indian crispy, crunchy, spicy, and delicious deep-fried snack, made from coarsely ground Lentils or Dal and other basic ingredients; the most common one is made with split white gram (mash)

Cabbage vada is a kind of vadai that is again made with either mixed dals or only with mashed dal or chana dal, and cabbage is the main ingredient used. The cabbage vada recipe can be made in 2 ways, 

The first one is just adding cabbage to make vada batter; the other method is shared in this post using chana dal. The taste doesn’t come anywhere close to the chana pakora (kachri). But it is almost made the same way with slight changes in the ingredients.

                                     

My Latest Video: Gobi Vada

Honestly speaking, as much as I tried Indian recipes, they all looked delicious and mouthwatering.g, As I said before, I will soon share Indian recipes as I become successful in getting authentic Indian recipes. So, today that day has come when I brought an authentically Indian, crunchy, and tasty snack:k cabbage vada recipe for you.

                           

                                       

Trust me, this is quite an amazing snack that goes well with masala chai or Doodhpatti. Here, I used dry red chili to make it spicy; if you don’t like it too spicy can be skipped from the recipe. So let’s begin. 

If you have tried this Gobi Vada, 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 prepare this recipe,e first wash the chana dal and soak it in enough water for about 2 hours.

                      

Grate the cauliflower and set aside.

                      

                                                   

Take the rest of the ingredients and also prepare them all.

                                   

                      

In the food processor,sor put spices;ces, just run the chopper for a few seconds. Now put soaked chana dal into the chopper machine and just grind it without adding water; no grinding. Blend it for only a few minutes to keep the mixture coarse.e

                                     

Add the ground mixture to the grated cabbage along with the remaining spic.s. Now start to keep mixing by adding hot oil until everything is incorporated; hot oil will keep it juicy. Set this aside for a while. Begin to heat oil for frying on a medium heat.

                     

Divide the dough into 10-12 balls, press and flatten them with a greased hand.

                                              

Repeat the same process and prepare all patties.

                           

When the oil is hot enough, drop the vada and check the oil temperature;e if it quickly comes to the top,p this means the oil is too hot. We don’t require much hot oil because the patty outer crust will quickly get golden brown and remain uncooked inside

                        

                                                      

Reduce the heat to low and slide the patties carefully into medium-hot oil one after the other. For each batch, I fried about 4 patties.

Turn up the flame to medium and let them fry undisturbed for 3-4 minutes. Before flipping, check the patties with the help of any metal tool; once they become firm, turn their sides.

                      

                                                                   

Constantly keep stirring around so that the color comes evenly on the vada.

                    

                                                  

Drain them on kitchen tissue.

                      

                 

This is good for the evening snack. 

                              

                                               

Serve hot with sauce and tea.