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Aaj Masala Kitchen Me Bana Rahi Hai Navratri Special 𝐅𝐚𝐥𝐚𝐡𝐚𝐫𝐢 𝐓𝐡𝐚𝐥𝐢 Recipe. Ek Bar Ghar Par try Keejiye Ye Tasty Recipe.
#navratrirecipes #navratrithali #vratkirecipes #upwaskakhana #falharithalirecipe #masalakitchen #upwasrecipe #vratkakhana #vratmekyabanaye
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👉𝐑𝐄𝐋𝐀𝐓𝐄𝐃 𝐋𝐈𝐍𝐊𝐒:
Ashtami Thali - Recipe
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Falahari Namkeen | Navratri Vrat Special - Recipe
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Haldiram Panchratan Namkeen - Recipe
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Special Dahi Bada - Recipe
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✍🏻𝐑𝐞𝐜𝐢𝐩𝐞:
𝐅𝐨𝐫 𝐏𝐫𝐞𝐦𝐢𝐱, dry roast Sago and Samak Rice separately and let them cool completely. Then grind it and store it in an airtight jar for long-time use.
𝐅𝐨𝐫 𝐒𝐩𝐨𝐧𝐠𝐲 𝐈𝐝𝐥𝐢, in a bowl, take Premix Powder, add Sendha Salt, Curd and Water. Mix well and keep aside for 5 minutes. Then add Eno Sachet, mix well, pour it into a greased plate, and give it steam for 10 minutes. Then take it out on a plate. Give tadka accordingly and enjoy!
𝐅𝐨𝐫 𝐃𝐚𝐡𝐢 𝐁𝐡𝐚𝐥𝐥𝐚, take Idli piece on a plate. Add some Curd, Sweet Chutney, Sendha Salt, Black Pepper Powder, and Cumin Powder. Last, garnish with Coriander Leaves.
𝐅𝐨𝐫 𝐂𝐡𝐢𝐥𝐥𝐚, take the premix batter, add chopped Green Chili, Coriander Leaves, Sendha Salt, and Black Pepper Powder and mix well. Make Chilla from the batter and serve with Curd.
𝐅𝐨𝐫 𝐅𝐚𝐥𝐚𝐡𝐚𝐫𝐢 𝐀𝐥𝐨𝐨, keep the kadhai for heating, add Ghee, Cumin Seeds, Green Chilli, boiled Potato, Sendha Salt, Black Pepper Powder, and dried Mango Powder. Cook well and garnish with Coriander Leaves. Serve and enjoy!
𝐅𝐨𝐫 𝐒𝐚𝐛𝐮𝐝𝐚𝐧𝐚 𝐊𝐡𝐢𝐜𝐡𝐝𝐢, wash Sago 3-4 times and soak for 2 hours. keep the kadhai for heating, add Ghee, Cumin Seeds, Green Chilli, chopped boiled Potato, Curry leaves, Sendha Salt, Black Pepper Powder, Sugar and saute all well. Then add soaked Sago, roasted and ground Peanut Powder, Lemon Juice and Ghee. Cover and cook and garnish with Coriander Leaves.
𝐅𝐨𝐫 𝐏𝐨𝐨𝐫𝐢, add Kuttu Atta, boiled Potato, Salt, Black Pepper Powder and bind the tight dough by adding Water. Last, apply some Oil and keep aside. Make Poories and fry them in medium heated Oil.
𝐅𝐨𝐫 𝐊𝐡𝐞𝐞𝐫, keep the heavy pan for heating and add Ghee, Samak Rice, Chopped Dry Fruit, grated Dry Coconut and roast all well. Then add Milk, ground Fox Nut, Water, Sugar, Cardamom Powder, and Saffron. Cover and cook on a slow flame by covering it. Then serve and enjoy Falahari Thali.
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