Stuffed Tinda Ingredients Tinda 1 inch Ginger , chopped 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 2 teaspoon Coriander Powder (Dhania) 1 teaspoon Garam masala powder 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Amchur (Dry Mango Powder) 1 pinch Asafoetida (hing) Salt , to taste Sunflower Oil 2 sprig Coriander (Dhania) Leaves , chopped Instructions To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens. Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time.. In the meanwhile, peel the tinda , slit them on the top cross wise. Do the same for the rest of the tinda. Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible. Heat a pressure cooker, drizzle some oil place the stuffed tinda inside the pressure cooker and gently cook them on
Popular posts from this blog
Falafel
Falafel Ingredients 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas) 1 cup fresh parsley leaves, stems removed 3/4 cup fresh cilantro leaves, stems removed 1 small onion, quartered 7 – 8 garlic cloves, peeled Salt to taste 1 tbsp ground black pepper 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp cayenne pepper, optional Oil for frying Direction (One day in advance) Place the dried chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 16-18 hours (more if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook. Scoo
Comments
Post a Comment