Khow Seuy & Malpura | Lively Weekend | Kiran Khan | 9th September 2023 | MasalaTv

Описание: Recipe : Khow Seuy & Malpura

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Khow Seuy & Malpura | Lively Weekend | Kiran Khan | 9th September 2023 | MasalaTv ‪@MasalaTVRecipes‬

Guest Chef: Mrs Khatija Shabbir (Cooking Expert)
Guest : Herbalist Prof. Dr. Hakeem Syed A.N. Askri (Royal Physician Nawab of Junagadh State)

KHOWSUEY WRITTEN RECIPE :

Gravy :
Onion 200 grams
Oil 250 ml
Chicken 500 grams
Red Chilli Powder 1/2 tbsp
Chicken Powder 1/2 tbsp
Dhaniya Powder 1/2 tbsp
Turmeric (Haldi) 1/2 tsp
Tomatoes 500 grams
Salt 1 tsp
Garlic/Ginger 1 tsp
Fresh coriander 1 bunch
Cumin seed (Zeera) 1tbsp
Ground Garam Masala 1 tsp

Curry :
Ground Coconut 75 grams
Yogurt 500 grams
Salt 2 tbsp
Green Chillies 30 grams
Gram flour (Besan) 120 grams
Haldi 1 tsp

Condiments :
Fried onion 25grams
Chips 25 grams
Slims 25 grams
Papri 20 grams
Chat Masala as per taste
Lemon 1 piece
Spaghetti 1 packet

Chicken Gravy:
Heat oil in a pan. Add cumin seeds and stir. Add chopped onions and sauté until they turn golden brown. Then add garlic and ginger paste, and continue sautéing for a couple of minutes. Add chicken pieces and cook until they turn white. Add red chili powder, chicken powder, dhaniya powder, turmeric, and salt. Cook for a few minutes. Add tomato paste and cook until oil starts to separate. Pour in enough water to create a thick gravy. Cook for about 15-20 minutes on low flame. Top with ground garam masala and fresh coriander. Put a lid on the pan and turn off the flame.

Curry:
Blend coconut milk, based (gram flour), and yogurt together. Pour it into a pan, add water, and heat it on a high flame while stirring constantly. Add salt, turmeric, and green chili paste, meanwhile. Once it boils, keep it on low flame for two hours. Keep stirring after intervals. Set aside after two hours.

Assembling:
Dish out boiled spaghetti in a bowl. Add curry and chicken gravy. Top it with fried onion, slims, potato chips, papri, chaat masala, coriander and lemon.

MALPURA WRITTEN RECIPE :
Maida 200 gms
Sooji 40 gms
Eggs 4
Sugar 4 tbsp
Water 1 cup
Yellow Color 1/4 tsp
Milk 250 ml
Elaichi 1/4 tsp
Khoya 75 gms

Malpura Method :
Take milk in a pan. Add sugar and yellow food color, and bring it to a boil. Let it cool. Add all-purpose flour and semolina to milk. Beat eggs separately and add to the milk mixture. Beat the mixture and set aside for two hours. Heat a frying pan and add ghee. Take 100 gm mixture and spread on the pan. Add khoya in the center and roll it. Flip around and fry until it's cooked.

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