Yummy Traditional : Snack and Fried
Showing posts with label Snack and Fried. Show all posts
Showing posts with label Snack and Fried. Show all posts

Fried Mutton Chops Recipe


                           
fried-mutton-chops-recipe-with-step-by-step-photos


Fried Mutton Chops | Mutton Chops || How to make fried mutton chops with step-by-step photos

Fried Mutton Chops are quite delicious, flavorful, and succulent. Deep-fried non-veg snack/lunch dinner_the fried mutton chops are first cooked with spices and later fried in oil till crispy.
These fried chops are the best for the Eid lunch/dinner with pulao or can be served as a side dish to any meal or even as a snack.
Mutton chops are nothing but the rib portion of the goat, lamb, or sheep meat_they are really a good cut of the meat_soft and tender mutton that sticks to the bone is a pure joy.
                                 
fried-mutton-chops-recipe


I made these chops at an Eid dinner for the guests. All the people liked them very much and asked for the recipe, whereas I got the recipe from the cookbook. These chops are made with a superb taste- they are mildly spiced with an outer golden brown crispy crust.
I cooked the mutton chops for 40 minutes. For me, it was the optimum time. But if you feel that you can tenderize the mutton for less or more time, do so. Every quality of meat is different, and hence, the cooking time will vary accordingly.

For more Similar Recipes:

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fried-chops-recipe



To make this recipe, first, thoroughly rinse the chops under running water.
                   
wash-the-chops


Prepare a muslin bag for the mutton chops_Take a muslin cloth, then place chopped ginger garlic, fennel seeds, dry red chilies, and cinnamon sticks_Tie the muslin bag with another strip/thread.
                       
make-muslin-bag


The spiced muslin bag is ready.
                           
tie-the-bag


Put the all rinsed chops in the pot/pan. Pour 200 ml water into the pot.                          
     

cook-the-muttons


Bring it to a boil on high heat, then add salt and drop in the spiced bag. Push the spice bag down with the help of a wooden spoon.
                          
put-the-muslin-bag


Now, add white vinegar. Close the lid and let it cook until the meat is tender.
                              
add-vinegar-to-the-pot


Water should remain approximately ¾ in mutton chops.
                   
water-should-remain


Once the chops are cooked, take them out of the pot.
                     
take-them-out-chops


Discard the muslin bag by squeezing it.
                   
discard-muslin-bag


Reserve the remaining stock for later use.

               
reserve-the-stock

                     
Take a medium-sized mixing bowl to add flour, baking powder, and black and white pepper. 
                   
mix-flour-with-spices


Stir to mix well and set aside.
                    
mix-flour-batter


Whisk the yogurt. Mix the remaining mutton stock with the yogurt very well.  
                     
whisk-the-yogurt


Keep adding the yogurt mixture to the flour until the batter reaches a thick, pouring consistency.

                                 
add-yogurt-with-stock


Heat the medium hot oil in the wok at around 150 C
            
heat-the-oil


Coat each chop with flour batter and put it into the oil.
                 
coat-the-mutton


Fry each side of the chop for about 2-3 minutes. Keep frying the chops until you get a nice golden brown.
                   
fry-the-chops


Drain the chops onto the kitchen paper to remove the excess oil.
                   
fry-chops


Fry all remaining chops this way.
                      
fry-all-chops


Fried chops are ready to serve
                       
transfer-the-chops-to-the-serving-plate


Chops can be served with pav bread/kadak pav.

                         
serve-chops-with-bread


Chana Chaat Recipe




Chana Chaat || Cholay Recipe || How to Make Aloo Chana Chaat Recipe with step-by-step photos

Cholay is the Desi version of a salad. The base is chickpeas or chana with onions, tomatoes, green chilies, and coriander as the supporting characters finished off with chaat masala for that necessary spice, and Khataaz is known as a traditional spicy street food snack, is made of a lot of ingredients to make it tasteful. 

One bowl of cholay chat is enough for a 1-time meal and can be placed instead of lunch/dinner, can say a complete food good choice for dieting purposes 

It contains low calories and less fat they are a purely healthy meal in which added yogurt, green chutney, tomato, potato, coriander leaves, green chilies, and tamarind  sweet and sour sauce along with boiled chickpeas, potatoes, and papri which works for enhancing the taste of Chola chat

You will get below the link to papri and green chutney raita and tamarind sweet sauce recipes 

 


If you have tried this Chana Chaat 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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Firstly in a pressure cooker add chickpeas, baking soda, salt, and water, Bring to a boil, and then close the pressure cooker after whistling note the time for 20 to 30 mins

                    
boil-the-chickpeas



Meanwhile, prepare all veggies 

                      
prepare-all-veggies


In a saucepan boil potatoes and peel then cut them into cube shapes and keep them aside
                             
boil-potatoes-and-cut-into-cubes


Green raita chutney is so simple to make If you have mint coriander leaves sauce is present in your fridge then just add yogurt with a little salt and green sauce 

Mix them well and the green raita chutney is ready, Note don’t use water in green raita chutney, you can get the link to green raita on given below recipe card
              
green-raita-chutney


Take another small separate bowl add yogurt and salt whisk well until smooth texture Keep in the fridge 
                                       

whisk-the-yogurt

    In a mixing bowl add boiled chickpeas along with all ingredients, and mix them together

                                                     
    mix-chana-chaat-very-well


    Then put all the remaining spices into the chana chaat, mix them well then at the end add paper and sprinkle some spices

                             
    chana chaat is ready

    Now ready to eat and serve
              
    aloo-chana-chaat-is-ready-to-serve


    Gol Gappay/ Pani Puri Recipe

    Pani puri recipe with step by step photos


    Gol gappy | PaniPuri Recipe | How to Make Panipuri Recipe with step-by-step photos

    Pani Puri is a famous bite-size chaat consisting of a hollow, crispy-fried puffed ball filled with potato, chickpeas, chutney, and flavored water, usually tamarind or mint, and popped into one's mouth whole.

    Golgappa or Panipuri is a traditional savory snack sold by street vendors in Pakistan that originated in the country’s northern region and is now popular throughout South Asia and at Pakistani restaurants worldwide, Here is I prepared gol gappa with 2 types of flavored water ( khata pani) alongside meethi chutney, and used boiled chickpeas and potatoes.   

    gol gappe recipe



    Since my childhood, I have loved this much that I ran fast towards the vendor when I heard the voice of Gol Gappa Wala Gol Gappa Wala immediately asked for the required amount from my mother to buy this tangy and spicy snack, My mother always used to scold me for having this unhygienic snack but who listen of her literally my unforgettable memories of my childhood I never forget it.

    I wish could go back to my childhood that’s not possible 
    Till now I still love to have this but as I grew up and realized this my mother used to say obviously right totally this snack is unhygienic never know which type of water is being used in making that pani or which oil is being used in frying puris which type of it, so I put it off having more further from a vendor and decided 

    I would try my best to make it at home while I am a good cook my family’s people also loves my cooking, So I started searching and searching on the net and surrounding my area just because I had some reservations regarding making gol gappy and was not sure that I could make it the same as the market But Alhamdulillah
    My first attempt has not been successful at all, here I will also tell you tips that will help you make the perfect puffy gol gappy

                                                       
    how to make panipuri recipe



    Because actual works in gol gappy are making puri which should be puffy and crunchy along with hollow inside
    Most people have been asking me on Facebook about puffy puri like a market, 

    Though a bit hard to have trust me very enjoyable when you are with your family or friends and having this snack with sound crunch crunch and water is dripping from your chin, Those moments if quite so messy but this desi snack is incomplete without this mess up
    So today the recipe will give also tips so let’s begin 

    Tips for making perfect gol gappy:
    1. The dough should be soft and smooth but not too hard not to too soft
    2. Kneading dough with plain water does not need warm or cold water in kneading
    3. Flour and semolina measurements should be equal
    4. After kneading and rolling keep the dough and puris always in the wet cloth/napkin
    5. Never leave the rolled puri in an open place
    6. Your puri will never be puffy and hollow                       

                                                                                
    gol gappe recipe

    If you have tried this Panipuri 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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    panipuri recipe


    Boil the chickpeas and potato.

    boil-the-chane-and-potato

    Gather all ingredients including veggies, and tamarind, and prepare them to set aside.
                                          
    prepare-all-veggies


    To prepare this recipe first we will knead the soft dough of golgappa, and weigh the flour and semolina in equal quantity. 

        
    weigh-the-flour-and-semolina-in-equal-quantity


    Sift the flour and semolina then add salt along with baking soda and stir to mix them well.


    And start kneading by adding water gradually to smooth the dough.

                                     
    start-kneading-dough

    Cover it with a wet napkin and leave it to rest for around an hour keep it aside.

    cover-the-dough-with-wet-cloth

    Put chopped ingredients and spices in the grinding jug.

                       
    put-the-ingredients-in-the-jug


    Blend them well until they turn to a smooth and fine paste, pour water into the green chutney and then strain them out through a strainer, Adjust the salt and consistency of flavored water as needed. Green water is ready to set aside.
                         
    starin-the-chutney-in-the-strainer

    Dry roast the whole spices on low flame for a minute, crush the roasted spices in the mortar, and then, pour ½ cup of water into the tamarind pulp.
                          
    dry-roast-the-cumin-and-coriander-seeds


    Add spices and stir to mix well.
                    
    add-roasted-spices-in-the-tangy-water

    Now add ginger powder and red chili flakes_Pour water as needed.  
         
    add-red-chilli-and-ginger-powder


    Now strain them out through a strainer and add citric acid, stir to mix well, and adjust the salt and spices at this stage, Khata pani is ready to set aside.e

    starin-the-water-through-strainer


    In a pan put tamarind pulp along with a little water and spices
                        
    put-tamarind-pulp-with-water-and-spices


    Keep mixing on a medium-low flame and add cumin powder, cook chutney until chutney turns to a thick consistency. 
                          
    cook-chutney-until-it-is-thick


    Meethi chutney is done, transfer it to the bowl and keep it aside.

    chutney-is-done

    Now divide the dough in half. 

    divide-the-dough-into-half

    Half dough keep back on the wet napkin to prevent dry.
                  
    keep-covering-the-dough


    Take one dough ball and give it to ball shape and then roll it like a thin roti approx 8-9 diameter in round shape, cut the puri with the help of a cutter or any lid and quickly keep it back to the wet cloth to prevent dry.
                          
    cut-the-puri-with-cutter

    Repeat the same process with all remaining cloth, and keep covering with a wet cloth.

                           
    place-all-puri-to-the-wet-cloth


    Slide the puri in the oil and rapidly put oil on the puri with the help of a spoon until puffed, Once they started floating in the oil slide the other puri and repeat the same last process flipping until they turn brown.
                         
    fry-the-puri


    Drain them out from the oil and place them on the colander to remove the excess oil.      
      
    drain-them-out-puris-from-oil


    Repeat the same process with all remaining puris, crispy and crunchy puris are done.
                  
    panipuri




    Now take a puri and crack on top stuff some chana and potato
    Then add flavored water along with meethi chutney, it is ready to go inside the mouth  
                        


    You can store this gol gappy by keeping them in an airtight jar for up to 15 days. 
                                               
    golgappy recipe



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