How To make Fresh Coriander, Ginger and Chile Breads
2 c Semolina flour
1 c Plain yogurt
1 Fresh red chile; seed,
-discard veins, chop fine, -or 1 Jalapeno
1 tb Ginger; chop fine
1 tb Curry leaves
2 tb Coriander leaves; rough chop
1/2 ts Salt
2 c Warm water
Oil for griddle surface In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour. To cook the breads, heat a large cast iron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10" in diameter. Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side. The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style. Source: Bakers' Dozen, Alford and Duguid, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
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In Chefs' Opinion Food Have No Borders. Everyone Can Try Recipes Of Any Cuisine At Home. For More Recipes Plz Subscribe Our Channel.
Today our Chef Hafiza Maleeha is sharing Rainbow Chicken With Coriander Bread.
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Ingredients for Chicken Marination:
Chicken 500 grams
Mayonnaise 1/2 cup
Yougurt (دہی)1/2 cup
Salt (نمک) 1/2 tea spoon
Black Pepper Powder (کالی مرچ پاؤڈر ) 1/2 tea spoon
Garam Masala Powder 1/2 table spoon
Cinnamon Powder (دار چینی پاؤڈر)1/2 tea spoon
Cumin Powder (زیرہ پاؤڈر)1 table spoon
Kashmiri Red Chilli Powder (کشمیری لال مرچ پاؤڈر) 1/2 table spoon
Coriander Powder (دھنیا پاؤڈر)1 table spoon
Red Chilli Powder (لال مرچ پاؤڈر)1/2 table spoon
Garlic Paste (ادرک کا پیسٹ) 1/2 1 table spoon
Ginger Paste (لہسن کا پیسٹ) 1 table spoon
Marination Time 1 hour atleast
Ingredients for Coriander Bread Dough:
All Purpose Flour (میدہ) 3 cups
Salt (نمک) 1/2 table spoon
Sugar (چینی) 1 table spoon
1 table spoon Yeast (خمیر) mixed in 1/2 cup water
Yougurt (دہی)1/2 cup
Olive Oil (زیتون کا تیل) 2 table spoons
Chopped Fresh Coriander (کٹا تازہ دھنیا) 1 table spoon
aalur porota(rawa ata, salt, garlic ginger chilli paste, ajwain, coriander leaf, potato mashed, oil)
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ingredients:-
mint leaves - 1/2 cup
coriander leaves - 1/4 cup
garlic cloves - 6
green chilli - 3
lemon juice- 1tbsp
salt as per taste
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चटपटा मसाला ब्रेड उपमा | Masala Bread Upma | Easy Bread Snack | Chef Ranveer Brar
MASALA BREAD UPMA - Here's a quick bread snack that you can enjoy any time! And you can improvise it too..
#breadrecipe #snackrecipes #ranveerbrar
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MASALA BREAD UPMA
Preparation time : 10 minutes
Cooking time : 20-25 minutes
Servings : 2
Ingredients
2 tbsp Oil (तेल)
1 tsp Mustard Seeds (सरसों के बीज)
1 tbsp Gota Urad (गोटा उड़द)
1 tbsp Chana Dal (चना दाल)
1 sprig Curry Leaves (कड़ी पत्ता)
1 inch Ginger - chopped (अदरक)
2-3 fresh Green or Red Chillies - chopped (हरि या लाल मिर्च)
2 medium Onions - chopped (प्याज़)
2 medium Tomatoes - chopped (टमाटर)
½ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
2½ tbsp Curd (दही)
¾ cup Water (पानी)
Salt to taste (नमक स्वादानुसार)
9-10 toasted Bread Slices - diced (ब्रेड स्लाइसेज)
fresh Coriander Leaves - roughly torn (ताजा धनिया पत्ता)
For Fried Nuts
1 heaped tbsp Ghee (घी)
10-12 Cashew Nuts (काजू)
2 heaped tbsp Peanuts (मूंगफली)
For Garnish
Fried Cashew Nuts & Peanuts (तले हुए काजू और मूंगफली)
fresh Coriander Leaves (ताजा धनिया पत्ता)
Process
In a kadai heat oil and add mustard seeds, gota urad, chana dal and let them crackle.
Now add curry leaves, ginger, green or red chillies, onion and saute until translucent.
Then add tomatoes and cook until they are soft.
Add the turmeric powder, degi red chilli powder , curd and saute on medium heat for a minute.
Now add water, salt and bring it to a boil then add the roasted bread slices, cover it with a lid and let it cook for half a minute then toss it properly until everything is coated completely.
Finish it with fresh coriander leaves and mix everything one last time and serve hot on a serving plate and garnish with fried cashew nuts & peanuts, fresh coriander leaves.
For Fried Nuts
In a small pan heat ghee then add cashew nuts and peanuts fry them until light golden.
Then remove and keep aside for further use.
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Sweet Sour Ginger Dip and Green Coriander Chutney recipe | ZAYKA-E-ALIG
Sweet Sour Ginger Dip:-
•Red chillies : 3-4
•Chopped onion : 1
•Garlic cloves : 6
•Ginger : 2 inch piece
•Sugar : 1½ tbsp
•Salt : ¼ tsp
•Vinegar : 2 tbsp
it goes well with noodles as well as rice varieties besides as a spread on dosa or chapati.
Green Coriander Chutney:-
•Green chilli : 8
•Ground nut : ¼ cup
•Coriander : ½ cup
•Garlic cloves : 10
•Cumin seed : 1 tsp
•Salt : 1 tsp
You can serve this Coriander Chutney with pakoras, samosas, chaat, chole, potato chips or other snacks.
This Coriander Chutney is usually used as a spread for sandwiches. That Chutney can also be had as an accompaniment with dal rice.
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