Restaurant Style Anda Chanay Recipe By Food Fusion - Travel Series 2019 Episode 3
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2019
- Our quest for Restaurant Style Anda Chanay has brought us to this recipe. We got some tips from the chef and were surprised to know some of the secret ingredients. #HappyCookingToYou #FoodFusion #Travel #Islamabad
Written Recipe: bit.ly/2S0cnyB
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Restaurant Style Anda Chanay
Serves 6-7
Recipe in English:
Ingredients:
-Mutton haddi guddi (Soup bones) 300 gms
-Badi elaichi (Black cardamom) 2
-Hari elaichi (Green cardamom) 2
-Laung (Cloves) 3
-Sabut kali mirch (Black peppercorns) 3-4
-Darchini (Cinnamon sticks) 2
-Namak (Salt) 1 tsp or to taste
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Pani (Water) 1 litre or as required
-Chanay (Chickpeas) 1 & ½ Cup (soaked overnight with ½ tbs baking soda)
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Pani (Water) 6 Cups or as required
-Ghee 1/4 Cup
-Pyaz (Onion) grinded 2 medium
-Tamatar (Tomato) pureed 1 medium
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
-Lal mirch powder (Red chili powder) ½ tbs or to taste
-Haldee powder (Turmeric powder) 1 tsp
-Dhania (Coriander seeds) crushed 1 & ½ tsp
-Namak (Salt) 1 tsp or to taste
-Jaifil powder (Nutmeg powder) 1/4 tsp
-Javatri powder (Mace powder) 1/4 tsp
-Zeera powder (Cumin powder) 1 tsp
-Tatri (Citric acid) 1 pinch (optional)
-Saunf (Fennel seeds) powdered 1 & ½ tsp
-Aloo (Potato) boiled & mashed 1 large
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Garam masala powder ½ tsp
-Kasuri meethi (Dried fenugreek leaves) 1 tsp
-Baking soda 1/4 tsp
-Anday (Eggs) boiled 5
-Hara dhania (Fresh coriander) chopped
Directions:
-In a pot add mutton soup bones, black cardamom, green cardamom, cloves, black peppercorns, cinnamon sticks, salt, ginger garlic paste and water. Mix well and bring it to boil. Cover and cook on medium flame for 40-50 minutes then strain & set aside.
-In a pot add chickpeas, salt, black pepper powder and water. Mix well and bring it to boil. Cover and cook on medium flame until tender (approx. 30 minutes).
-In a pot add ghee and let it melt.
-Add onion, tomato, ginger garlic paste and mix well. Cover & cook on low flame until oil separates.
-Add red chili powder, turmeric powder, coriander seeds, salt, nutmeg powder, mace powder, cumin powder, cirtic acid, fennel seeds, mix well and cook for 2-3 minutes.
-Add potato. Mix well and cook for 5 minutes.
-Add cooked chickpeas and mix well.
-Add prepared stock, mix well and bring it to boil. Cover and cook on low flame for 15 minutes.
-Add Kashmiri red chili powder, black pepper powder, garam masala powder, dried fenugreek leaves and baking soda. Mix well and cook for 2-3 minutes.
-Add boiled eggs & fresh coriander. Cover and simmer on low flame for 8-10 minutes.
-Garnish with fresh corinader & serve !
Recipe in Urdu:
Directions:
-Pot mein mutton haddi guddi, badi elaichi, hari elaichi, laung, sabut kali mirch, darchini, namak, adrak lehsan paste aur pani daal ker ache tarha mix karein aur ubaal anay ka baad dhak kar darmiyani ancch per 40-50 minutes tak paka len. Phir strain ker k side per rakh dein.
-Pot mein chanay, namak, kali mirch powder aur pani dal ker ache tarha mix karein aur ubal anay ka bad dhak dein. Darmiyani ancch per gul janay tak paka lein (approx. 30 minutes).
-Pot mein ghee daal ker melt karein.
-Pyaz, tamatar aur adrak lehsan paste daal ker ache tarha mix karein aur dhak ker halki ancch per oil alag hunay tak paka lein.
-Lal mirch powder, haldee powder, dhania, namak, jaifil powder, javatri powder, zeera powder, tatri aur saunf powder daal ker ache tarha mix karen. 2-3 minutes tak pakayen.
-Aloo daal ker ache tarha mix karein aur 5 minutes tak pakayen.
-Ublay chanay daal ker ache tarha mix ker lein.
-Tayyar yakhni daal ker ache tarha mix karein aur ubal anay ka baad dhak den. Halki ancch per 15 minutes tak pakayen.
-Kashmiri lal mirch powder, kali mirch powder, garam masala powder, kasuri methi aur baking soda daal ker ache tarha mix karein aur 2-3 minutes tak pakayen.
-Boiled anday aur hara dhania daal dein. Dhak ker halki ancch per 8-10 minutes tak paka lein.
-Hara dhania se garnish ker k serve karein ! - แนวปฏิบัติและการใช้ชีวิต
Masha Allah..!!aaj fr se kuch naya mila banane ko..actually ab jab bhi kuch bnana hota h foodfusion hi dekhte h hum..aaj kafi late upload kiya aapne apni recepie..i was w8in..😋☺️😍
Best recipe i have tried it three times and got same fantastic taste 🙂
Thanks to Food Fusion 🙂
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I always craved for Pakistan k bazar walay chohlay and dont ask me k how many recipes on youtube i have tried to get tHat taste, this is the best recipe to get the real bazaro taste. Thanks food fusion for gifting this recipes to all overseas pakistani who cant enjoy pakistani street food anymore.
Cooked it today and turned out great.... awsome recipe
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I would have never thought of putting boiled potatoe in. Looks wonderful!
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Thank you soo much food fusion best recipe i tried this recipe today with missing of 2-3 ingredient.. it becomes delicious soo full of taste... I love this recipe... Once again thnks alot..
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It turned out delicious.. It was a hit recipe.. Bilkul dhaba style taste
Zabardast 👍
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thanks for your feedback, we're glad that you liked it
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Masha Allah
Ma bohot khush hon k ap Pakistan ki her special dish u bnate hain or ye chanel hamra ha Pakistan ka
Maa shah Allah zabardst
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Insha Allah
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:)
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Me too
how was it
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thanks for your feedback, sun k acha laga k ape banaaya or apko acha laga, ek dafa with yakhni bhe banayega. you'll going to love it. #happycookingtoyou
Masha Allah
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Mouthwataring
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thank you for your feedback, sun k acha laga k apne banaya or sb ko bohat acha laga
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Zabardast
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Dear food fusion I have tip for you and your viewers that in commercial restaurants they not use "chanay" they use chanii(چنی) which is more thin(باریک) then chanay.pls try and you will feel the difference. Regard
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so yummy
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1st viewer....
Yahhooo