Parwal Alook Ki Sukhi Chatpati Sabzi Kaise Banaye .
Ingr3edients .
🔸 Parwal - 300 gram
🔸 Aloo. - 250 gram
🔸 haldi powder - 1 tbsp
🔸 pyaz - 1 bada size
🔸 lahson kaliya - 8 piece
🔸 adrak - 1 inch
🔸 jira - 1/2 tbsp
🔸 khara lal mirch - 2 se 3 piece
🔸 mustard seeds - 1/2 tbsp
🔸 long - 2 piece
🔸 Dalchni - 1/2 inch
🔸 kalonji seeds - 1/4 tbsp
🔸 sauf - 1/3 tbsp
🔸 ajwain seeds - 1 pinch
🔸 hing - 1 pinch
🔸 mustard oil - 1 cup
🔸 chat masala 1/2 tbsp
🔸 anchor powder 1/2 tbsp
🔸 black salt - 1/2 tbsp
🔸 hari daniya patta thora sa
🔸 pudina thora sa
🔸 namak sawad ke according
 |
| Parwal Aloo ki shkhi chatpati sabzi |
Parwal Aloo Chatpati Sabzi Banane ka Tarika
Parwal Aloo ko cheel ker dho le aur parwal ko long slaice me kat le. Aloo ko gol slaice me kat le.
Ab pyaz, adrak, lashon, ka paste bana le.ab gass per frypan rakhe aur gass ke jira , khara lal mirch, mustard seeds, long, dalchini, kalonji ,sauf , ajwain, ko gass stove per dimi anch per frypan mein halka halka rost kare 3 minut tak. Jab rost ho jaye to mixture jar mein dardra power bana le.
Gass stove per kadahi rakhe.aur gass ke flame ko tez ker ke kadahi me 1 cup mustard oil dale .
jab oil gram ho jaye to thora se jira dale.jab jira karak jaye to hing dal ker Parwal Aloo dal ker thora fry kare ab 1 tbsp haldi powder, pyaz ,adrak ,lashon ka paste dale ker fry kare
black salt dale.aur dak ker 4 minut ke liye pakne de.
phir dakken hata ker fry kare phir 2 minut tak dak ker pakaye anch dimi rakhe.jab parwal aloo soft (galne)lage to rost dardra rost masala chat masala, aamchor powder, sawad ke according namak dal ker 3 minut tak dakken hata ker fry karte rahe. Jab puri tarah parwal aloo gal jaye too gass ka flame band ker de.
Ab Issey half plate me parwal aloo ki sukhi Chatpati Sabzi ko nikale hari daniya patta, pudina se garnish kare.
Ab Parwal Alook Ki Sukhi Chatpati Sabzi serve ke liye ready hai.
Issey puri ,parathe, roti,rice ke saat sarve kere ye tasty aur Chatpati Sabzi ban ker taiyaar hai. khane me laziz hoti hai.
Basoondi Ka Halwa kaise banaye.
टिप्पणियाँ
एक टिप्पणी भेजें