Take 1 cup of Rice in a bowl. Add Butter, Cumin Seeds, Cashew Nuts, Tutti Fruitty and Salt. Mix well. Keep a side.
For Green Rice:
Take 1 cup of Rice in a bowl. Add Green Chutney and mix well. Keep a side.
For Red Rice:
Heat Butter in a pan. Add finely chopped Onion. When Onion softens, add Garlic Paste. When sautéed, add Tomato Puree, grated Beet Root, Salt, Garam Masala, Red Chilli Powder. Mix well. Cook for 3-4 minutes on medium flame. Add Tomato Ketchup and mix well. Add 1 cup of Rice. Mix well. Remove the pan from the flame.
Grease baking dish with Butter. Make 3 layers each of prepared coloured Rice.
Take Gram Flour in a bowl. Add Semolina, Fresh Fenugreek Leaves, Turmeric Powder, Garlic Masala, Asafoetida Powder, Salt, Soda-bi-Carb and Oil. Mix well. Add little water slowly as needed to prepare thick batter.
Heat Oil to deep fry. Put number of small lumps of prepared batter in heated Oil. Deep fry while turning over occasionally to brownish.
Assembling Chat:
Soak prepared Bhajiya in Buttermilk for 3-4 minutes. Meanwhile do other preparation.
Take Curd in a bowl. Add Sugar and Salt. Mix well.
Take soaked Bhajiya in a serving bowl.
Pour spreading over Sweetened and Salted Curd.
Sprinkle Sing Bhujiya, Hot Gathiya and Spiced Peanuts.
Pour spreading over Tamarind-Dates Chutney, Garlic Chutney and Mint Chutney.
Sprinkle chopped Onion. Pomegranate Granules and Fresh Coriander Leaves.
Serve immediately after assembling to have fresh taste.
(cut in 2 pieces, peel and separate layers) of 1 onion
Tomato chopped round slices of 1 tomato
Black Pepper Powder ½ ts
Salt to taste
Sate Sticks / Satay Sticks for assembling
Method:
Heat 1 tbsp of Oil and 1 tbsp of Butter together in a pan. Add Sesame Seeds. When spluttered, add half bowlful of Mini Idli and Tomato Ketchup. Stir fry it. Keep it a side.
Heat 1 tbsp of Oil and 1 tbsp of Butter together in another pan. Add Mustard Seeds and Cumin Seeds. When spluttered, add remaining half bowlful of Mini Idli and Sugar. Stir fry it. Keep it a side.
Heat 1 tbsp of Oil in one another pan. Add Onion and Capsicum pieces. Stir fry for 1-2 minutes on low flame, add chopped Tomato, Black Pepper Powder and Salt. Stir fry it. Keep it a side.
On a Sate Stick, string Mini Idli stir fried with Sesame Seeds, Tomato Slice, Onion, Mini Idli stir fried with Mustard Seeds and Cumin Seeds and Capsicum piece. Repeat to prepare number of Sate Sticks.
Grill them for 3-4 minutes on low temperature or low flame.
Pre-heat a non-stick pan on low flame. Roast Oats in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.
Pre-heat a non-stick pan on low flame. Roast Walnuts in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.
Grease with Ghee a mould plate.
Take Jaggery and Ghee in a pan. Put it on low flame. Stir slowly and continuously while on flame until Jaggery is melted completely. Then, add roasted Oats and Walnuts. Mix well while on low flame and remove the pan from the flame.
Take Fresh Chickpeas in a wet grinding jar of your mixer. Grind it to fine paste.
Remove it in a bowl. Add Green Chilli Paste, Asafoetida Powder, Black Pepper Powder, Fennel Seeds Powder, Sesame Seeds, Sugar, Lemon Juice, Fresh Coriander Leaves and Salt. Mix very well. Add Gram Flour and mix very well. Make sure not to leave lumps of Gram Flour.
Heat Oil to deep fry on medium flame. Put number of lumps of prepared mixture in heated Oil. Deep fry partially. Remove from Oil.
Leave them on dry and clean paper for 4-5 minutes.
One by one, press lightly between two palms to flatten.
Deep fry again in heated Oil. Turn over when needed to fry all around.
Arrange them on a serving plate.
Garnish with droplets of Green Chutney on each.
Serve Hot with Green Chutney a side on serving plate.
Or Take Away to Work Place to Share with Workmates.
Take all listed ingredients for Dough in a bowl. Add water as needed and knead soft dough. Keep a side.
Take Green Chickpeas, Ginger and Green Chilli in a wet grinding jar of mixer. Crush to coarse.
Heat Oil in a pan. Add Asafoetida Powder.
Add crushed Green Chickpeas and Salt. Cook for a while.
Add Garam Masala, Cinnamon-Clove Powder, Peanuts Powder, Sesame Seeds Powder, Fennel Seeds Powder, Sugar, Lemon Juice and Fresh Coriander Leaves. Mix very well while cooking on low flame for a while. Stuffing is ready. Leave it to cool off.
Pinch a small lump of prepared dough. Roll it in a round shape. Make a layer of prepared stuffing on it. Wrap it to make a roll. Cut the roll in small pices.
Repeat for all dough and stuffing.
Heat Oil on medium flame. Deep fry all pieces. Flip occasionally to fry all sides well. Deep fry all pieces to brownish.
After removing from Oil, put them separate on tissue papers to get excess oil absorbed and cool off.
Serve Fresh and Hot for best taste.
Prepare Tea or Coffee of your taste to escort this deliciously healthy Bhakharwadi.
Fresh Coriander Leaves and Onion Rings to garnish.
Method:
Take soaked Rice in a pan. Add Cinnamon, Clove buds, Cinnamon Leaf, Cardamom, Fresh Mint Leaves and Salt. Mix well. Add 1 ½ cup of water and put the bowl on medium flame. When Rice is cooked, strain excess water and remove all Khada Masala (Cinnamon, Clove buds, Cinnamon Leaf, Cardamom, Fresh Mint Leaves).
Take Ginger, Green Chilli and Spring Garlic in a wet grinding jar of mixer. Crush it to fine paste.
Heat Oil in a pan. Add Cumin Seeds, prepared fine paste, chopped Onion and chopped Capsicum. Sauté it well.
Add Green Chickpeas and Salt. Mix well and cook for 3-4 minutes on medium flame.
When Green Chick peas are cooked, add Spinach Puree and Garam Masala. Mix well.
Add prepared Rice and Fresh Coriander Leaves. Mix well taking care of not mashing Rice.
Take in a serving bowl.
Sprinkle Fresh Coriander Leaves and put Onion Ring to garnish.
Serve Fresh and Hot.
Biryani is One of The Most Popular Indian Dish around The World…
This is Healthier Fusion of Biryani with Green Chickpeas…
