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BESAN WALI SHIMLA MIRCH RECIPES

INGRIDIENTS:
CAPSICUM -2 MEDIUM SIZE
GRAM FLOUR -2 TBSP
RAI - 1 TSP

SALT - 1/2 TSP
ONION-1 MEDIUM SIZE
AMCHOOR POWDER- 1TSP
REFINED OIL- 2 TBSP
CURRY LEAVES- 4-5 PIECES
GREEN CHILLY - 2-3 PIECE
TERMERIC POWDER - 1/2 TSP
CORIANDER POWDER -2 TSP


METHOD:
DRY ROAST THE GRAM FLOUR IN DEEP BOTTOM PAN.NOW KEEP IT IN A  BOWL.
NOW CUT THE CAPSICUM IN LONG THIN PIECES.
TAKE REFINED OIL IN A PAN .ALLOW IT TO HOT  IN HIGH FLAME .
NOW ADD THE RAI, & ALLOW IT TO CRACK THEN  ADD THE CURRY LEAVES & GREEN CHILLY(CUT INTO 2 PIECES HORIZONTALLY).ADD THE CHOPPED ONIONS & CAPSICUM ..STIR IT FOR  30 SECONDS.
ITS TIME TO ADD THE FENNEL SEEDS POWDER , CORIANDER POWDER,TERMERIC POWDER & SALT.ROAST THEM FOR 30 SECONDS. STIR THEM CONTINUOUSLY.
NOW ADD THE ROASTED GRAM FLOUR & MIX IT WELL  SO THAT IT WILL PROPERLY COATED ON THE CAPSICUM .
NOW KEEP IT ON LOW FLAME & SPLASH OF WATER TWICE IN BETWEEN .


COVER IT WITH PLATE HAVING WATER ON IT SO THAT SOME VAPOR CAN BE CREATE INSIDE .(PREVENTING THE GRAM FLOUR FROM BURN)
STIR IT WITH LADDLE IN B/W .
WITH IN 10-15 MINUTES IT WILL GET READY.
SPRINKLE THE AMCHOOR POWDER .
BEST TASTE TO  EAT WITH CHAPATI & DAL. 

TIPS:
AVOID ADDING TOO MUCH WATER DURING THE COOKING OTHERWISE CAPSICUM BECOME SOGGY .ONLY ONE OR TWO TIME JUST SPLASH OF WATER.
WE CAN ADD THE DRY FENU GREEK LEAVES.

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