Karela Chanay ki Daal ke Sath Recipe | Masala Mornings| Shireen Anwar | Desi Food

Описание: Karela Chanay ki Daal ke Sath is an epic combination that you should not miss out on! Try this delightful tasting g dish at home today!

Watch this Masala TV video to Learn how to make Karela Chanay ki Daal ke Sath ,Daal Makhani and Malai tikka biryani Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 11 September 2020.

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Karela Chanay ki Daal ke Sath:

Ingredients

Bitter gourd ½ kg
Chana daal soaked 1 cup
Oil ½ cup
Cumin seeds 1 tsp heaped
Onion 4 finely sliced
Ginger garlic paste 1 tsp heaped
Turmeric ½ tsp
Salt 1 tsp
Chili powder 1 tsp heaped
Allspice ½ tsp
Tomato puree 3 tbsp

Method

Sprinkle salt over sliced karela, leave it for 2 hours, wash them well, par boiled your soaked chanadaal, keep aside. Heat oil, slightly fry karela for 5 mins and remove. In the same oil add cumin seeds, sliced onion, fry to a light golden, add green chilies, turmeric, salt, ginger garlic, chili powder, tomato puree, fry till comes out, add par boiled daal, karela with half cup water, cover and cook on dum. Lastly add allspice.


Daal Makhani:

Ingredients
Tikka Boti ½ Packet
Split Bengal gram (Whole black urad daal) ½ cup
Split red lentil (Whole masoor) ½ cup
Kidney beans (Rajma) ½ cup
Split red gram (Toor daal ) 2 tbsp
Mixed whole spices 1 tbsp
Salt 1 tsp heaped
Oil ½ cup
Whole cumin seeds 1 tsp
Ginger garlic paste 1 tbsp
Green chilies 2 chopped
Onion chopped 1 cup
Tomato paste ½ cup
Chili powder 2 tsp
Turmeric ½ tsp
Coriander powder 1 tsp heaped
Roasted & crushed cumin 1 tsp
Allspice ½ tsp
Butter 3 ounce
Cream ½ cup
Coriander leaves chopped ½ cup
Dried fenugreek 1 tsp heaped

Method

Soak all the daals overnight, next morning pressure cook the daals with whole spices and salt for 15 mins, slightly mash and keep aside. Heat oil in a pan, add cumin seeds, ginger garlic paste, green chilies chopped, fry well, add chopped onion, fry till golden, add tomato paste with dry spices, cook till oil comes on top, add the cooked daal to this mixture, cover and cook for 15 mins. Lastly add in butter, cream, chopped coriander, kasuri methi, cook for 2 mins, serve hot with zeera rice.



Malai tikka biryani:

Ingredients

Onion 3 sliced
Yogurt 1 ½ cup
Green chilies 15
Cashew nuts 15
Melon seeds 2 tbsp
Sesame seeds 1 tbsp
Ginger garlic paste 2 tbsp
White pepper ½ tsp
Chicken 1 kg
Potatoes 4 cut into pcs and fried
Mayonnaise 4 tbsp heaped
Cream ½ cup
Grated cheese cubes 4
Coal to give baghar
Coriander leaves chopped ½ cup
Rice boiled with salt /whole spices 750 gm
Oil ¾ cup

Method

Blend together onion, yogurt, green chilies, cashew nuts, melon seeds, sesame seeds, ginger garlic paste, salt and white pepper.in a pan heat oil, put whole spices then the blended paste, fry well, add chicken and potatoes, cook till chicken tender. In a bowl mix together mayonnaise, cream, grated cheese cubes, add this to the chicken mixture, cook for 2 mins, give smoke of coal.

To assemble

In a big pan put a thin layer of boiled rice, then this chicken mixture, then leftover rice, sprinkle some chopped coriander on top, add 2 tbsp ghee, put on dum, serve hot.