Chap shoro recipe

Chap shuro is traditional recipe of Gilgit Batistan. Chap shuro is made with keema. You can do this with variety of stuffings like mutton keema, minced chicken, and panneer etc.

Ingredients

Chicken - 250 gm

Ginger garlic paste - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Pepper - 1/2 teaspoon

Chilly powder - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Turmeric powder -1/2 teaspoon

Green chilly - 2

mint leaves - small amount

Coriander leaves - small amount

Salt to taste

Ingredients for dough

Wheat flour - 2 cup

Baking soda - 1/4 teaspoon

Sugar - 1 teaspoon

Ghee or oil - 1 teaspoon

Salt - as required

Preparation of dough

Take a bowl, add wheat flour, salt, sugar, baking soda, ghee or oil, mix it well. Add water gradually, make into soft dough, keep it for 30 minutes.

To grind

In mixie jar, add small amount of coriander leaves, mint leaves and green chilly. blend it coarsely.

grind it

Preparation for filling

Take minced chicken in bowl. Add all masala (ginger garlic paste, chilly powder, coriander powder, garam masala, turmeric powder, pepper and 2 table spoon of oil). mix it well.

Add masala

Mix it well

Heat a kadai, Add mixed chicken, cook for 10 minutes.

Add caption

Add freshly blended paste and onion. fry until there is no moisture. Finally add few drops of lemon. take out from the flame.

Add onion

Add green chutney

Add lemon juice

For omelet, in small bowl Add one egg, salt and pepper, beat it well, heat a tawa fry the omelet.

For making

Make a balls of 2 sizes, big and small. Flatten it.

Arrange the big sized dough in bottom. place the omelette on it.

place the mixture

cover it

cover with small sized flatted dough. make a small holes on top seal with back side of spoon or fork.

seal it

Heat tawa in low medium flame, cook the chapatties apply oil on both sides, cook it until golden spots come on both the sides.

fry it

chopshore is ready.

Serve with yogurt or raita, mayonnaise.

Comments

pepper chicken (chettinad pepper chicken)

Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy. Add chichen along with turmeric powder and Garam masala.

chocolate brownie

A Chocolate brownie is a simple dessert. The brownie was developed in the United States at the end of the 19th century and popularized during the 1st half of the 20th century. Brownie mostly forms like a fudgy, chewy, crack on the top. Sometimes it forms like a cakey. We can serve the brownie with ice cream on the top, whipped cream, and chocolate ganash. We can make perfect brownies with basic simple ingredients in our home. Difference between brownie and cake Chocolate cake and brownie have the same sugar, butter, flour, cocoa powder. Another contrast between cake and brownie is that the leavening agents, like baking soda or baking powder, are generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cake. Ingredients dark chocolate chips -1 cup Butter - 1/2 cup. Egg - 2 Sugar - 1 cup. All-purpose flour - 3/4 cup. Milk - 1/3 cup (optional) Coco powder -1 tablespoon Vanilla essence- 1/2 teaspoon Preparation In larg

Mutton minced dosa / Madurai Kari dosai

Kari dosa or mutton keema dosa, Madurai kari dosai is famous in Madurai, a city in the state of Tamil Nadu. Made with mutton keema and mixed spices. We can also make semi mutton gravy and use it as topping which will gives more flavor for the dosai. Kari dosa is served with coconut chutney. Ingredients for kari dosai Mutton boneless - 200 gram Ginger garlic paste 1 teaspoon. Onion - 1 no's medium sized Tomato - 1 medium sized. Red chilli powder - ½ teaspoon Coriander Powder ½ teaspoon Turmeric powder - ¼ teaspoon Garam masala - ½ teaspoon Salt Oil - 2 tablespoon. Curry leaves - 1 bunch. Red chillies - 2 Preparation In the cooker, add red Chilli, Cumin seeds, Curry leaves let it sizzle. Add onion, sauté it, until it becomes translucent. Add ginger garlic paste and sauté it until raw smell comes out. Add finely chopped tomato and sauté for 2 minutes. Add all masala one by one and mutton pieces. Mix it well. Add sufficient amount of water. Add cococonut Leave it for 5 whistles

jennicooks

Search This Blog