Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, street style ladu peethiyoun walay with tamarind and apricot sauce.. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
ASSALAM o ALIKUM. i hope every body will fine and safe. Today we come with another delicious recipe TAMARIND APRICOT SAUCE A wide variety of thailand sweet tamarind options are available to you, such as part. When cool enough to handle, squish the tamarind to Photography, styling and food preparation by China Squirrel.
Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce. is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce. is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have street style ladu peethiyoun walay with tamarind and apricot sauce. using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.:
- Get 250 gm soaked chana daal
- Prepare 1/2 tsp salt
- Prepare For chutney:
- Get 4 tbsp imli pulp
- Get 1/2 cup apricot dried soaked
- Get 2-3 green chillies
- Take 2-3 tbsp Green dhania
- Take 1 tsp cumin seeds roasted
- Make ready to taste Salt
- Take to taste Sugar
- Get 2 White raddish(safeed muli) (grated)
It's not only easy to make but also doesn't require a lot of ingredients and time to make. This time, it's sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce. Making the marinade slightly salty and letting the chicken rest in it helps keep the meat juicy. The tamarind-peanut dipping sauce perfectly complements the smoky char of the chicken.
Instructions to make Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.:
- First of all soak the chana daal for 3-4 hours. And soak dried apricot for 3-4 hours.
- Then drain the chana daal add salt and coarsly blend (don,t blend it too fine) the daal by adding little bit of water(just a little bit not too much).
- Then heat your oil and put one tbsp of daal mixture in oil repeat the procedure and fry all the ladu on low flame until cooked and golden brown for about 7-8 mins.
- Then let all the ladu cooled completely.
- For chutney : Drain the apricot and put in the imli pulp, green chillies, zeera,salt and sugar (to make sweet and sour chutney) and add little bit of water and blend all the ingredients well to make a pouring consistancy chutney.
- Assembling : Break the ladu into pieces and add chutney on it then add grated white raddish(safeed muli) on it and serve……😊😊😁😁
- Note : This is not a season of white radishes thats why i did not use it but it is compulsory to add white radishes over ladu because in authentic recipe they use it.
Making the marinade slightly salty and letting the chicken rest in it helps keep the meat juicy. The tamarind-peanut dipping sauce perfectly complements the smoky char of the chicken. This quick and easy Thai Grilled Prawns with Tamarind Sauce is a hot favourite. The flavours are so well-balanced with three tastes coming together in one dish… Place over medium low heat until boiling, keep stirring. Simmer for further few minutes until the sauce thickens.
So that’s going to wrap it up for this exceptional food street style ladu peethiyoun walay with tamarind and apricot sauce. recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
