This briny Lauki Channa Daal is nothing like you have ever tried before. Pair it with boiled rice or a chapati, either way it’ll taste amazing.
Watch this Masala TV video to learn how to make Lauki Channa Daal and Chicken Tikka Popcorn Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 22 April 2020.
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Lauki Channa Daal:
Ingredients:
Bottle gourd 1 kg
Split Bengal gram 1 cup
Tomatoes (chopped) 1 cup
Onions (chopped) 2
Ginger garlic paste 1 tbsp
Salt to taste
Chili sauce 1 tbsp
Red chili powder ½ tbsp
Turmeric powder 1 tsp
Cumin powder ½ tsp
Black pepper powder 1 tsp
All spice powder ½ tsp
Coriander powder ½ tsp
Green chilies 2 tbsp
Coriander leaves to garnish
Method :
Soak lentil overnight, then boil it in water with ½ teaspoon turmeric until done. Strain and set aside. In a pan heat oil, add onion and cook until translucent. Then add ginger garlic paste and tomatoes, salt, ½ teaspoon turmeric, chili sauce, red chili powder and bottle gourd and cook covered adding water as required. Once bottle gourd is fully cooked, add lentils, black pepper, all spice powder, cumin powder, and coriander powder, and then before serving, garnish with green chilies, coriander and serve with parathas.
Chicken Tikka Popcorn:
Ingredients
Gram flour 25 grams
Oil 2 tbsp
Red chili 1 1/2 tsp
Chili garlic sauce 1 tbsp
Chili sauce 1 tbsp
Curd 120 grams
cream 120 grams
Ginger garlic paste 1 tbsp
Coriander powder 1 tsp
Cumin powder 1 tsp
All spice powder 1 tsp
Dry mango powder 1 tsp
Black salt 1 tsp
Dry fenugreek leaves 1 tbsp
Salt 1 tsp
Boneless chicken ½ kg
Cornflakes 110 grams
Breadcrumbs 110 grams
Salt 1 tsp
Red chili 1 tsp
Oil for frying
Coriander 2 tbsp
Mint 2 tbsp
Onions 2
Garlic 1 1/2 tbsp
Green chili 1 tbsp
Sugar 1 tbsp
Salt 1 tsp
Method :
Dry roast the gram flour until it turns golden brown in color. Remove it from heat and transfer this into a mixing bowl, add 2 tablespoons oil, red chili, chili garlic sauce, chili sauce, curd, cream, ginger garlic paste, coriander powder, cumin powder, all spice powder, dry mango powder, black salt, dry fenugreek leaves, salt and mix. Add chicken and marinate for 30 minutes. In a blender, add cornflakes and blend well into a fine powder. Transfer this into a bowl, add in bread crumbs, salt, red chili and mix. Take the marinated chicken pieces and roll it in breadcrumbs and cornflakes mixture. Heat oil and deep fry these until golden brown and crispy. Drain on absorbent paper. In a blender, add coriander leaves, mint, onions, garlic, green chili, sugar, salt and blend it into a smooth puree. Serve with this chutney.
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