Chingaarifuelthesoul

Chingaarifuelthesoul Cloud Kitchen Free Bulk delivery.

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02/08/2022

I I ऐसे बनाएँगे ओम्लेट तो खुद को एक मिनट के लिए भी रोक नहीं पाएंगे I I

😍 Hey viewers..! Presenting you with my most loved Egg Omelette recipe, the one that I really enjoy for my breakfast cravings on a lazy..! day.
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**You may also like this Matka Chicken Recipe **
Video Link - https://youtu.be/1KerFqKcno0

Method:-
1. Preparation – Cutting, Chopping and washing of ingredients : 5 min.
2. Cooking Time : 15 min.
Ingredients:-
o Eggs – 2 to 3 or as per your appetite
o Chicken Seekh Kebab – 1 length
o Onion – 1 medium
o Green Chillies (optional) – 2 to 3 nos.
o Tomato – 1 medium
o Kashmiri Red Chilli Powder – 1/3rd tsp
o Salt – 1/3rd tsp approx. or as per taste
o Refined oil – 1 & ½ tbsp
o Fresh Coriander Leaves (for garnishing) – handful

Process :
Step 1: Thoroughly wash all the veggies / ingredients which are going to be used with fresh water.
Step 2: firstly, fry / grill the chicken seekh kebab until golden brown or crispy from all the sides.
Step 3: Now, In a pan, put some oil and start by frying the chicken seekh kebab for about 5-7 min. on med. flame (or 10 min. on low flame).
Step 4: Once the chicken kebab gets cooked, take it out on a plate or chopping board and chop it roughly in small pieces. This way it will be easy to beat the eggs once we put all the ingredients in it.
Step 5: Now, fine chop all the other ingredients (onion, tomato, green chillies and coriander leaves) and set them aside
Step 6: Take a large bowl and break the eggs in it. Beat the eggs nicely.
Step 7: Add in the salt and kashmiri red chilli powder and beat them together again.
Step 9: To this, add all the other ingredients I.e. chopped onion, tomato, green chillies and coriander leaves, chilli flakes and chopped chicken seekh kebab.
Step 10: Mix them well using a spoon/fork or a whisker
Step 11: using same pan in which the kebab was fried earlier heat it again on high flame. Once the pan gets enough hot, put in the mixture carefully. Spread evenly using a spoon or a spatula. Keep the flame on high position until the omelette starts to take the shape. This will take about 5 min. to get fully cooked.
Step 12: Once the bottom layer is cooked, flip the omelette using a spatula and cook the upper side as well for about a minute. Chicken Kebab Omelette ready.

*** Serve hot with choice of bread (whole bread, parantha, naan or Pav)***

****Credits****

***intro screen background: by Olenchic from Pixabay ***
** Logos used: Facebook from freepnglogos.com / Instagram from freepnglogos.com **
*Subscription animation screen: by mixkit.co*

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22/07/2022

Kanda Poha Recipe - Maharashtrian Style I झटपट कांदा पोहा बनाने की विधि ☀️☀️🔥

You may also like this recipe 👇👇👇👇👇
Video Link - https://youtu.be/1KerFqKcno0

Hey Viewers..! Sharing with you my version of quick and easy Maharashtrian style Poha Recipe. A great way to start your mornings with this light and easy to digest yet easy on the pocket that will crave you for more.

Method:-
1. Preparation – Cutting, Chopping and washing of ingredients : 10 min.
2. Cooking Time : 15 min.
Ingredients:
o Thick Poha (Jaada Poha) – 45 to 50 gms or a small cup
o Peanuts – 10 gms
o Curry Leaves (Kadi Patta) – 15 to 20 leaves
o Onions – 1 medium
o Green Chillies (optional) – 3 to 4 nos.
o Black Mustard seeds (Rai) – 1 tsp
o Lemon – A small wedge
o Asafoetida (hing) – a pinch
o Turmeric Powder – 1/3 tsp
o Salt – 1 tsp approx. or as per taste
o Refined oil (for sautéing) – 2 tbsp
o Fresh Coriander Leaves (for garnishing) – 1 small bunch

Process :
Step 1: Thoroughly wash all the veggies / ingredients which are going to be used with fresh water.
Step 2: Chop all the veggies as per your preference (whether finely chopped or roughly diced). Keep them aside.
Step 3: Now, in a big bowl, wash the poha in running water for 2-3 times and strain all the water immediately using a sieve/strainer.
Step 4: In a pan or a kadhai (prefer iron one), put some oil and start by sautéing the peanuts for about 5 min. on med. flame (or 10 min. on low flame).
Step 5: Once the peanuts gets cooked, add in the mustard seeds of about 1tsp and saute it well on a med. flame for about 30 seconds. Now, add curry leaves and stir fry them as well for 10 – 15 secs.
Step 6: Add in the pinch of asafoetida (hing) and saute this too for 10 seconds. Now, add the chopped onions in tadka and saute it for about 3 minutes or till the raw smell goes away. Then, put the green chillies and give them a nice toss for 1 minute.
Step 7: Once the chillies starts to release the aroma add the salt (as per your taste) to the tempering and saute the veggies for about a minute more. To this, add 1/3rd of turmeric (haldi) of give it a nice stir for 10 seconds. Once sautéed, add a dash of water to even out the flavours of masalas
Step 8: Time now, to add the poha. Make sure it is evenly spread across the pan / kadhai as you put into.
Step 9: Very Imp: Since, the poha is very delicate and can easily break, using very firm hands and a help of a spatula, stir it evenly so that the tadka gets completely coated over every grain of poha. This will take about 2 minutes or so. Put off the flame.
Step 10: Plate it out, drizzle some drops of lemon juice, garnish with freshly chopped coriander leaves and bhujia sev.

*****There it is. Mouthwatering Maharashtrian Poha ready to be served****

******Credits******
***intro screen background: by Olenchic from Pixabay ***
*** Logos used: Facebook from freepnglogos.com / Instagram from freepnglogos.com

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17/06/2022

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