As Cooking is among the one of my Hobbies, I tried to learn cook and share the various delicious dishes. Recently I met one of my friend who is also a professional cook or Boti or Maharaj of Traditional Himachali Dhaam has shared his secrets. I am sharing it;
For Channa Dal : Add Sweet Saunf (fennel) to the channa dal while boiling it. then Give tadka as usual.
Precautions to be taken while preparing tadka. The fragrance ingredients like Garlic should be added at later stage to keep its pungency. It is advisable to add green chilies to add warmth to dish.
For Mash Daal (black Gram) : add Sonth (dried ginger) while boiling the pulses. Give tadka as usual.
For Whole Moong Daal (Green Gram) : Add Clove (long) while boiling the daal.
For Masar Daal : No garlic and ginger should be used
If there is abundant supply of green and red chilies, Chukh can be prepared. By grinding the chilies ( whether green or dried)it is shallow fried in pan. Simultaneously in another pan the ingredients like, grounded zeera, dhania, citrus juice and other spices and cooked on slow flame and then both the ingredients were added and cooked for some time. Then the material is packed in air tight pack and can be used as chukh. Red Chilies chukh last long than green chilies chukh.
For Channa Dal : Add Sweet Saunf (fennel) to the channa dal while boiling it. then Give tadka as usual.
Precautions to be taken while preparing tadka. The fragrance ingredients like Garlic should be added at later stage to keep its pungency. It is advisable to add green chilies to add warmth to dish.
For Mash Daal (black Gram) : add Sonth (dried ginger) while boiling the pulses. Give tadka as usual.
For Whole Moong Daal (Green Gram) : Add Clove (long) while boiling the daal.
For Masar Daal : No garlic and ginger should be used
If there is abundant supply of green and red chilies, Chukh can be prepared. By grinding the chilies ( whether green or dried)it is shallow fried in pan. Simultaneously in another pan the ingredients like, grounded zeera, dhania, citrus juice and other spices and cooked on slow flame and then both the ingredients were added and cooked for some time. Then the material is packed in air tight pack and can be used as chukh. Red Chilies chukh last long than green chilies chukh.
No comments:
Post a Comment