Lahori naan chane with halwa recipes.
Fixings
2people
1 cup white chanay(soaked around evening time)
1 tsp salt to taste
1 tsp red bean stew powder
1/2 tsp zeera
1 tsp pound Coriander
1/2 tsp pound kali mirch
1/2 tsp ginger julienne
3tbsp oil
1/4 tsp Kashmiri red stew 🌶
1 smallsize onion (cleaved)
1 tomato (cleaved)
1 green chilli+1/2 t/spoon meetha pop
2 tbsp green Coriander
1/4 tsp turmeric powder
Elements for chanay masala
(Granulated in processor machine)
3 entire dark pepper, 2 long,1 straight leave, 1 little green cardemon, 1 enormous cardemon,1/2 tsp entire Coriander 1/4 tsp zeera blend in with 1/4 tsp Garam Masala powder
2 naan
Elements of sooji halwa
1 cup sooji
2, 3 tbsp desi ghee/oil
4 tbsp sugar to taste
2 choti green illachi
1/2 cup heated water
Squeeze if yellow tone (discretionary)
Steps 1.
White chaney wash and clean overnight then next morning strain tha water and take 1 tsp meetha soda on chaney and rest it for 10 mins.
Presently heat the dish add oil then, at that point add onions sauté for 3 minutes than add flavors and fry it add tomato and continuely stiring and cook well.
Next add chanay and blending it and fry the masala fir 5 minutes until oil comes out.
Presently add 2 glass of boiling water and 1 cup of stock contingent on which consistency u like the chanay and cover it for 30 minutes, presently take out the oil of chanay which we add toward the end.
Presently check the chanay add a masala which we make in processor sprinkle it and check the water additionally than add Coriander green stew and smidgen julienne ginger and cover it for dam around 10 to 15 minutes.
Following 15 minutes check the chanay and squash some chanay with spoon, presently add the oil which we take out from chanay and the masala which is crushed and cover it for 2 minutes