September 8, 11:09Aaj Tak

Recipe for Sour Black Lentils in Himachali Dham Style: A Simple Cooking Method

The cuisine of various shrines (Dham) in the picturesque places of Himachal Pradesh is popular among people. The taste of local spices from Himachal makes the food very appetizing, which is why people travel from afar to try the dishes from the Dham.

If you want to cook something different from the usual lentil dish with masala, try sour black lentils in Himachali Dham style. Although black lentil dishes are often cooked at home, instead of always preparing them with potatoes, you can make sour black lentils in Himachali Dham style.

The specialty of this dish lies in the sweet and sour taste of tamarind and maple syrup, the aroma of whole spices, and the light rich flavor of walnuts. Serving this dish with hot rice further enhances the taste. Below is the recipe for sour black lentils in Himachali Dham style.

To begin, mix the tamarind and maple syrup. At this stage, add the tamarind paste and maple syrup. The amount of both ingredients can be adjusted according to your preferences. Mix well and cook for a few minutes so that the sweet and sour and spicy flavors are evenly distributed in the lentils.

Walnuts give a distinctive mountain flavor. On the other hand, lightly roast the walnuts in a pan without oil, then let them cool. After that, grind them in a blender into a fine powder or paste. Add this mixture to the thick lentil sauce and continue cooking for another one or two minutes.

For serving, finally add chopped fresh mint leaves and let the dish simmer on low heat for a few minutes. The finished sour black lentils in Himachali Dham style can be enjoyed with rice or flatbreads. The best feature of this recipe is that it is prepared without garlic and onions, allowing it to be made without extra hassle anytime.

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www.aajtak.inSeptember 9, 07:20

Recipe for soft Kubcha in Daba style on a frying pan

If you want to cook something new and delicious for breakfast or lunch, you can try Tawa Kubcha. Its preparation requires flour, milk, yeast, and some other common ingredients. This kubcha, cooked on a frying pan, turns out slightly golden on the outside and soft inside.

If you are tired of eating roti and paratha every day and want to cook something special in the Daba style at home, Tawa Kubcha can be the best option. It has a golden, crispy appearance and an incredibly soft, cotton-like texture, making it very tasty. People often think that soft and fluffy kubchas can only be made in a tandoor, but by using the right method, you can achieve a restaurant-quality result on a regular home frying pan. It can be served with Amritsari Chhole, Chana Masala, or any other favorite vegetable dish.

First, mix the yeast and sugar in warm water and let it stand for 5 to 10 minutes. When foam appears on the surface, it means the yeast is ready. Then, add the flour, warm milk, and salt to this mixture, thoroughly mixing all components. This dough needs to be kneaded for about 5 minutes, then covered and left for some time. After that, the dough needs to be kneaded again until it becomes soft and pliable. Initially, the dough may seem a bit sticky, but after thorough kneading, it will become soft.

When kneading the dough, stretch and spread it without applying excessive pressure. Then, apply a little oil to the dough and cover it with a cloth to rise. Leave the dough until it has doubled in size. When the dough has risen and doubled, gently press it to release the air and knead it for another 1-2 minutes. After that, place the dough in the refrigerator for a while to allow it to rise slowly.

Next, take a piece of dough the size of a tennis ball and flatten it slightly. Dusting it with dry flour, roll it into a thick round or oval shape. Heat the frying pan and place the kubcha on it. Cover it and cook over medium or low heat. When bubbles appear on the top surface of the kubcha, flip it over. Brush it with oil on top and fry on both sides until golden spots appear. After it is well cooked on both sides, serve it hot.

Tawa Kubcha can be served with chhole, chana masala, yogurt, or any other favorite vegetable appetizer.

www.aajtak.inSeptember 6, 14:30

Masala Peanut Recipe: How to Quickly and Easily Make a Crunchy Snack at Home

Crunchy and spicy masala peanuts sold in stores are liked by everyone, from children to adults. The good news is that this snack can be easily made at home with minimal effort. This snack, which is prepared from legume flour, rice flour, and simple spices, turns out very crunchy on the outside and incredibly tasty. Furthermore, it can be made once and stored for a long time.

If you crave something spicy, try making masala peanuts at home. Below is a recipe for making crunchy masala peanuts similar to the store-bought kind, along with a list of necessary ingredients.

The following components will be needed for preparation: 2 cups of raw peanuts, 4 tablespoons of legume flour (besan), 2 tablespoons of rice flour, 1 teaspoon of red chili powder, half a teaspoon of turmeric powder, 1 teaspoon of chaat masala, half a teaspoon of garam masala, 1 teaspoon of salt, 1 teaspoon of ginger and garlic paste, 1 tablespoon of oil, 2-3 tablespoons of water, as well as frying oil.

To ensure the spices evenly coat the peanuts, the water should be added gradually. When frying, maintain medium heat, as strong heat can cause the spices to burn quickly while the peanuts inside do not cook properly. After frying, be sure to let the peanuts cool completely; only then will they retain their crunchy texture for a long time. If you plan to store the finished product, always use airtight containers.

www.aajtak.inAugust 30, 09:38

Recipe for Crispy Raw Papaya Cutlets for an Evening Snack

Raw papaya contains many beneficial nutrients, including fiber, which is considered good for overall health. We present a simple recipe for making cutlets from raw papaya.

Raw Papaya Cutlet Recipe

If you want to prepare something healthy and tasty for evening tea, try raw papaya cutlets. To make them, raw papaya is mixed with legume flour (besan), onion, green pepper, and various spices. These cutlets turn out slightly crispy on the outside and soft inside. They can be served with green sauce or tomato sauce. Their taste is so delicious that after the first try, you will want to make them again. Let's learn the simple way to prepare crispy raw papaya cutlets and what ingredients are needed for this.

Ingredients

2 cups of raw papaya
½ cup of legume flour (besan)
½ cup of finely chopped onion
2 hot peppers, finely chopped
1 teaspoon of ginger and garlic paste
¼ cup of finely chopped cilantro
½ teaspoon of red pepper powder
½ teaspoon of cumin seed powder
½ teaspoon of coriander powder
⅓ teaspoon of black pepper powder
¼ cup of breadcrumbs
3 tablespoons of oil
Salt to taste

First, peel the raw papaya and grate it. Then, gently squeeze it to remove excess liquid.

In a large bowl, mix the grated papaya, legume flour, onion, green pepper, ginger and garlic paste, and cilantro. After that, add the red pepper powder, cumin seed powder, coriander powder, black pepper, and salt, and mix all components thoroughly. Next, stir in the breadcrumbs and knead the mixture well. It is important that the mixture is thick enough to easily form cutlets.

Lightly grease your hands and form round or oval cutlets from the mixture. Heat the oil in a frying pan and fry the cutlets over medium heat on both sides until golden and crispy. Place the finished cutlets on a paper towel to absorb excess oil.

Your delicious and healthy hot cutlets are ready. They can be eaten with green sauce, tomato sauce, or any other sauce of your choice. This is a healthy and tasty option for an evening snack.