restaurant style chana masala recipe with masala powder | चन्ना मसाला ग्रेवी | chickpea masala
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chana masala recipe | chickpea masala recipe | chana curry | chana masala curry with detailed photo and video recipe. an extremely flavoursome and tasty north indian curry recipe made with chickpea and spices. the recipe is generally consumed with roti, layered paratha, bhatura or puffed poori and also with choice of rice. there are myriad ways to make this recipe and depends upon the region, but this recipe belongs to punjabi or north indian variation.
chana masala recipe | chickpea masala recipe | chana curry | chana masala curry with step by step photo and video recipe. north indian curries are one of the main pillars of indian cuisine. it is one such recipe which can be made for day to day and also for any celebrations and occasion meals. however there are some recipe which can be made for both occasions and one such extremely popular recipe is chana masala recipe known for its taste and flavour.
Tangy Chickpea Salad - Simple Daily Recipes
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Roasted Chili & Garlic Hummus | Easy Hummus Recipe | Spicy & Tangy Hummus | Flavourful Food
#hummus #dip #healthy
Roasted Chili & Garlic Hummus | Easy Hummus Recipe | Spicy & Tangy Hummus | Flavourful Food
Enjoy this yummy recipe from my kitchen.
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ROASTED CHILLI GARLIC HUMMUS
SPICY & CREAMY
TO MAKE HUMMUS :
Chickpeas – 1 cup
Water – 3 cups to soak chickpeas
Salt – 1 tsp
Olive oil – 1 cup
Dry red chilli – 3
Garlic – 10 cloves
Sesame seeds – 3/4th cup Salt to taste
Lemon juice – 1 tbsp
Roasted cumin powder – 1 tsp
Reserved chickpea water (Warm – 1 cup if required
Chana Chaat Recipe | Tangy & Spicy Chickpea Chaat | Step by Step Instructions
Chana chaat recipe, chickpea chaat, step-by-step instructions.
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Chana Chaat is a tasty, tangy dish to make with chickpeas, spices, salad and dressing. It can be made very quickly if you have canned chickpeas! This dish can be enjoyed as a SNACK or MEAL.
INGREDIENTS to serve 4
- 2 cans of chickpeas
- 1 medium/large potato (boiled and cubed)
- 2 tbsp chaat masala
- Salt to taste
- 1 cup chopped peppers
- 1 medium red onion (finely chopped)
- 1 cup chopped cucumber
- 1/2 cup pomegranate
- Fresh coriander, mint, chilli
- 1/2 cup balti mix/ papdi
- 6 tbsp yogurt (beaten with little water)
- 6 tbsp tamarind sauce
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Pita bread stuffed with hot,spicy and tangy chhole (chickpeas)
Enjoy hot, spicy and tangy chhole (chickpeas) with Pita bread !!!
Refer Hummus recipe -
Ingredients:
Filling :
2 cup boiled chickpeas
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala
3-4 garlic cloves
1 inch ginger
1 chopped tomato
1 chopped onion
1 cup water
1 teaspoon salt
2 tablespoon oil
Lemon juice
Pita Bread
Tadka :
Cumin seeds, Bay Leaf
Salad mixture(as per your choice) :
Cucumber, Onion, Coriander, Tomato
Carrot
Please follow the video for steps..
Happy Cooking...:)
#spicychickpeas #pitabread #hummus #breakfast #homemade #quarentineandchill #behealthy #frommykitchen #easyrecipe #heavybreakfast #beachefforyourhome #foodblogger #salad #swatissecretdelicacies
White Sauce for bbqs, shawarma or fried food
For Marination:
Chicken tenders: 500g
Pickle Brine: 1 cup (you can use vinegar, I used pickle brine from gherkins jar)
Buttermilk : 1 cup (Mix the 250 ml milk and 1 tbsp lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly)
Black pepper : 1 tsp
Cayenne pepper: 1/2 tsp
For Coating:
2 cup Plain flour
1/2 cup Potato Starch (or you can use cornflour )
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp chilli powder
1 tsp salt
1 tsp white pepper
4 beaten egg whites
Method:
1- Drain the pickle brine from the pickle jar.
2- Take Chicken tenders, Combine the pickle brine, buttermilk, black pepper, & cayenne, paprika, in a sealable container. Cover & leave for 2 hours.
3- Once the chicken is ready, start heating the oil in wok at 170c.
4- In a plain flour, Combine potato starch, garlic powder, onion powder, paprika, chilli powder , salt, white & pepper. Mix & set aside.
5- Add the egg whites into a bowl and whisk.
6- Transfer the chicken from the marination , into the egg whites. Then, one piece at a time, dip in the flour mixture.
7- Allow the chicken fingers to sit for 10 minutes before frying.
8 - Fry the chicken fingers for 5-6 minutes or until golden brown.
Serve & Enjoy