National’s Halwa poori platter Recipe
Achaar ready made
put 1/4 cup oil , add in grinded masala(1tsp saunf,1 tsp zeera, 1 tsp kalaunji n pinch of methi dana),then add 1/4tsp national haldi along with boiled potatoes 5 (washed, cubed n with skin boiled) fry n add national salt 1 tsp n crushed red chillies
Add in one cup water n cover on low for 4 to 5 mins. Then mash it coarsely to get few chunks n rest all mixed up
Add 2 tbsp vinegar n finally garnish with green chillies n corriander leaves.
put 3/4 cup ghee add in 4 green cardomons n then add 1 cup soju n bhoonofy till golden.
In another pan add in 1 cup sugar with 3 cups water n cook it with orange food colour n cook till sugar dissolves.
Pour this mixture into suji n mix it n then put on dum till halwa texture appears.
It will be done within 4 to 5 mins.
Flour 1/2 kg
Atta 1 cup
Yogurt 2 tbsp
National Salt 1 tsp
Oil 4 tbsp
Make a dough with Luke warm water n rest for 20 mins.
Take small pera make balls n flatten it with rolling pin deep fry in hot oil till golden.
Put 1/2 cup oil. Add in g/g paste, brownonions (blended with 1/4 cup water, zeera 1 tbsp and corriander powder national 1 tbsp, green chillies 1).
Stir fry n add in degi lal mirch 1 tsp, national garam masala 1/2 tsp, black pepper 1 tsp with 1/4 cup water n cook till oil comes on top.
Lastly add boiled chickpeas 4 cups along with 3 to 4 cups water n put on dum n cook for further 30 mins.
In a bowl add 1tsp flour mixed with 4 tbsp water n mix it well. Pour it to thicken n further cook for 5 mins.
Garnish with corriander leaves
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