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👉𝐑𝐄𝐋𝐀𝐓𝐄𝐃 𝐋𝐈𝐍𝐊𝐒:
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✍🏻𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒
𝐅𝐨𝐫 𝐏𝐚𝐧𝐞𝐞𝐫-
* Pumpkin (कद्दू)
* Oil (तेल) - For Frying
* Rice Flour (चावल का आटा) - 4-5 Tbsp
* Curd (दही) - 3 Tbsp
* Salt (नमक) - Some
* Baking Powder (बेकिंग पाउडर) - 1/4 Tbsp
* Coriander Leaves (हरा धनिया)
𝐅𝐨𝐫 𝐁𝐢𝐫𝐲𝐚𝐧𝐢:
* Boiled Rice (उबला हुआ चावल) - 1 Bowl
* Onion (प्याज) - 2 Nos
* Tomato (टमाटर) - 3 Nos.
* Ginger (अदरक)
* Green Chili (हरी मिर्च)
* Coriander Leaves (हरा धनिया)
* Spearmint (पुदीना) - Some
* Curd (दही) - 1 Cup
* Cumin Seeds (जीरा) - 1 Tsp
* Mace (जावित्री) - 1 Small Piece
* Big Cardamom (बड़ी इलायची) - 1 Nos
* Small Cardamom (छोटी इलाइची) - 1 Nos
* Cloves (लौंग) - 2 Nos.
* Black Pepper (काली मिर्च) - 8-10 Nos.
* Cinnamon (दालचीनी) - 1 Small Piece
* Bay leaf (तेजपत्ता)- 1 Nos.
* Salt (नमक)
* Red Chili Powder (लाल मिर्च पाउडर)
* Turmeric Powder (हल्दी पाउडर)
* Coriander Powder (धनिया पाउडर) -
* Kashmiri Red Chili Powder (लाल मिर्च पाउडर)
* Garam Masala (गरम मसाला)
* Fenugreek Leaves (कसूरी मेथी)
* Oil (तेल)
* Pumpkin Paneer (कद्दू पनीर)
* Arrowroot powder (अरारोट पावडर) - 1 Tbsp
* Cashew ( काजू) - Some
* Ghee (घी) - 1 Tbsp
𝐅𝐨𝐫 𝐑𝐚𝐢𝐭𝐚:
* Curd (दही)
* Gram Flour Balls (बूंदी)
* Black Salt (काला नमक)
* Cumin Seeds Powder (जीरा पाउडर)
* Coriander Leaves (हरा धनिया)
* Ghee (घी) - 1 Tbsp
* Cumin Seeds (जीरा)
* Curry Leaves (करी पत्ते)
✍🏻𝐑𝐄𝐂𝐈𝐏𝐄:
𝐅𝐨𝐫 𝐏𝐚𝐧𝐞𝐞𝐫, chop Pumpkin, boil them then grind them. Take out the paste into a bowl and add Rice Flour, Baking Powder, Curd, and Salt. Mix well, transfer to a greased tin, spread well, sprinkle Chili Flakes and Coriander Leaves. Steam for 10-12 minutes, then keep it cool and cut into pieces. Keep the pan for heating, Oil, Salt, Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala, Kashmiri Red Chili Powder, Dried Mango Powder, Fenugreek Leaves, and Paneer Cubes. Saute well, garnish with Coriander Leaves and Mint Leaves. Now homemade Paneer is ready to use.
𝐅𝐨𝐫 𝐏𝐚𝐬𝐭𝐞, take a mixing jar and add Mint Leaves, Ginger, Green Chili, Tomato, and Coriander Leaves. Grind well and take it out into a bowl.
𝐅𝐨𝐫 𝐁𝐫𝐨𝐰𝐧 𝐎𝐧𝐢𝐨𝐧, slice Onion and mix Corn Flour and fry them in the medium heated oil until they turn golden in color. Take them out on a plate and keep them aside.
𝐅𝐨𝐫 𝐑𝐚𝐢𝐭𝐚, in a bowl take whisked Curd, add salted Boondi, Black Salt, roasted Cumin Powder, Red Chili Powder, Coriander Powder and Tadka.
𝐅𝐨𝐫 𝐓𝐚𝐝𝐤𝐚, keep the tadka pan for heating, add Ghee, Cumin, Hing, Curry Leaves, and Green Chili, and saute well.
𝐅𝐨𝐫 𝐁𝐢𝐫𝐲𝐚𝐧𝐢, keep the pan on the flame and add Oil, Cinnamon, Bay Leaf, Clove, Black Pepper, Black Cardamom, Green Cardamom, Cumin Seeds, and Mace. Let them crackle first then add Turmeric Powder, Kashmiri Red Chili, Red Chili Powder, Coriander Powder, Garam Masala and ground Paste. Cook till the paste releases the Oil. Then add Curd, Salt, long chopped Green Chili, Cooked Rice and Coriander Leaves. Now mix well and take out the half portion of Rice into a bowl. In the pan add fried Onion, Mint Leaves, Paneer Cubes and remaining Rice. Spread well then add Coriander Leaves, fried Cashew, fried Onion, long chopped Green Chili and Ghee. Cover and keep the heavy utensil for dum and cook for 12-15 minutes. At last, garnish with Paneer and fried Cashew Nuts. Serve with Raita and enjoy!
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