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5-Minute CraftsCOOL TIPS FOR CLEVER STUDENTS Every student wants to have better grades and sometimes they choose to get good marks. Although cheating is a bad thing, it has some important advantages. You can learn the information while the process of making cheat-sheets. In other words, this process is similar to learning notes by heart. One more benefit is that this process requires a lot of creativity. Creative thinking is highly important as it helps you look at situations from a fresh perspective and it helps to find unexpected solutions to ordinary problems. Watch the video to find out how to cheat using a liner or eraser. You will learn how to cheat on any test using an eraser. First, take an eraser cut a hole. Take a small piece of paper and write down the information you need. After that fold a piece of paper and attach it to the eraser. Another surprising way to cheat is to write any information you need on a Coke bottle using a black marker. Check out an easy tutorial! Also, you will learn how to cheat using a liner. All you need is to attach the information printed on paper to the liner using a sticky tape. Your backpack looks boring? You can easily redecorate it with your hands. Watch the video till the end to find an easy tutorial. Learn an awesome trick on how to change the mark on your worksheet and your teacher won’t see the difference. You will learn different ways to get good marks! If you want to hide some information, transform an empty lipstick container to a stylish USB flash driver to collect a piece of secret information. TIMESTAMPS: 00:09 How to cheat during a test 01:06 An old pen? 04:12 Cool phone case idea 07:04 Cool math trick 10:34 DIY No-spill cap
We advise adult supervision and care at all times. This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information on this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgment, care and precautions if one plans to replicate.
The following video might feature activity performed by our actors within controlled environment- please use judgment, care, and precaution if you plan to replicate.
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SQUEEZIEDécouvrez qui trouvera le meilleur container avec Freddy Gladieux, Mastu, Theodort et Billy ! 🎉 Téléchargez Saily pour 15% de réduction sur votre eSIM : https://saily.com/squeezie. Ne manquez pas ce jeu hilarant et plein de surprises ! Dans cette vidéo, nos participants s'affrontent dans un défi amusant, et vous allez adorer chaque moment. Restez jusqu'à la fin pour voir qui remportera ce challenge épique ! 📦
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Un concept de Squeezie et Théodore Bonnet
Avec :
Squeezie
Djilsi
Joyca
Léna
Maxime Biaggi
Réalisé par Théodore Bonnet
1ère assistante réalisateur : Yasmina Chambenoit
Directeur photo : Matthieu Menant
Cadreur.euse.s : Pierre-Antoine Amilhat, Florine Bobey, Benjamin Carrion, Baptiste Guilmard, Nathan Montrelay, Garance Sanders, Augustin Tarrou
PLANIPRESSE
Chef de projet : Martin Victor Pujebet
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Food FusionTandoori chicken with a fiery Schezwan twist! Marinated in a creamy, spicy masala, cooked until juicy, then finished on charcoal with melted butter for that irresistible smoky flavour.
Aur upar se homemade Schezwan sauce? Bas, maza hi aa gaya!
Try this Aatishi Tandoori Chicken at home and bring restaurant-style flavour to your table, the Food Fusion way! #FoodFusion #HappyCookingToyou #arraywah
Aatishi Tandoori Chicken
Serves: 5-6
Recipe in English
Ingredients:
Prepare Schezwan Sauce:
-Kashmiri lal mirch (Kashmir red chillies) soaked & deseeded 5-6
-Sabut lal mirch (Red button chillies) 5-6
-Water ¾ Cup
-Cooking oil 3-4 tbs
-Adrak (Ginger) chopped 1 tbs
-Lehsan (Garlic) chopped 1 & ½ tbs
-Iodized Himalayan pink salt ¼ tsp
-Sugar ½ tbs
-Kali mirch powder (Black pepper powder) ¼ tsp
-Tomato ketchup 2 tbs
-Sirka (Vinegar) ½ tbs
-Soy sauce ½ tbs
Prepare Tandoori Chicken:
-Dahi (Yogurt) ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Chilli sauce 2 tbs
-Lemon juice 1 & ½ tbs
-Cream 2 tbs
-Iodized Himalayan pink salt 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tbs
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Garam masala powder 1 tsp
-Zarday ka rang (Orange food color) ¼ tsp
-Cumin powder (Zeera powder) ½ tbs
-Chicken mix boti 750g
-Cooking oil 2 tbs
-Makhan (Butter) melted ¼ Cup
-Cream ¼ Cup or as required
-Hara dhania (Fresh coriander) chopped as required
-Koyla (Coal) as required
Direction:
Prepare Schezwan Sauce:
-In a blending jar, add Kashmiri red chillies, red button chillies, water; blend well.
-In a saucepan, add cooking oil and heat it.
-Add ginger, garlic, mix well, and fry until fragrant.
-Add blended chillies, mix well & cook on medium flame for 1 minute.
-Add pink salt, sugar, black pepper powder, tomato ketchup, vinegar, soy sauce; mix well.
-Add water, mix well, cover & cook on low flame for 6-7 minutes or until it thickens.
-Remove the cover, cook on high flame for 2-3 minutes or until oil separates.
-Schezwan sauce is ready! Set aside, let it cool completely.
-Can be stored in an airtight container for 2 weeks in refrigerator.
Prepare Tandoori Chicken:
-In a bowl, add yogurt, ginger garlic paste, chilli sauce, lemon juice, cream, prepared Schezwan sauce, pink salt, coriander powder, turmeric powder, red chilli powder, black pepper powder, garam masala powder, orange food colour, zeera powder, & whisk well.
-Add chicken mix boti, mix well. Cover & marinate for 30 minutes.
-In a wok, add cooking oil and heat it.
-Add marinated chicken pieces with marinade; cook on high flame for 5-6 minutes.
-Now flip the chicken pieces, cover & cook on low flame for 10-12 minutes.
-Remove cover, stir slightly & take out.
-Grill cooked chicken on charcoal, add melted butter, garnish with cream & fresh coriander!
Crispy Moong Daal, Crispy Channa Daal & Crispy Channay in Airfryer #FoodFusion #HappyCookingToyou #ArrayWah
Recipe in English
Homemade Crispy Mong Daal
Ingredients:
-Mong daal (Yellow lentil) 1 & ½ Cup
-Water as required
-Cooking oil 1 tsp
-Iodized Himalayan pink salt ½ tsp
-Iodized Himalayan pink salt to taste
Direction:
-Wash moong daal properly & soak for 3-4 hours.
-Now drain the water; in boiling water, add soaked moong daal & boil on medium flame for 5-6 minutes or until tender but not mushy.
-Now Strain properly & spread on a kitchen towel, then pat dry.
-In a bowl, add dried mong daal, cooking oil, and pink salt; mix well
-Place the liner in the air-fryer bucket & add moong daal & air-fry at 160°C for 18-20 minutes.
-Transfer it to a bowl, immediately add pink salt, mix well; moong daal nimco is ready!
Homemade Crispy Chana Daal
Ingredients:
-Chana daal (Split Bengal gram) 1 & ½ Cup
-Cooking oil 1 tsp
-Iodized Himalayan pink salt ½ tsp
Direction:
-Wash chana daal properly & soak for 4 hours.
-Now drain the water & in boiling water, add soaked chana daal; mix well.
-Cover & boil for 12-13 minutes or until tender but not mushy.
-Now Strain properly & spread on a kitchen towel; pat dry it properly.
-In a bowl, add dried chana daal, cooking oil, and pink salt, mix well.
-Place liner in the air-fryer bucket & add chana daal & air-fry at 160°C for 20-25minutes. (Shuffle in between after every 2-3 minutes)
-Take it out from the air fryer & transfer it to a bowl, immediately add prepared nimco seasoning, mix well.
Crispy Channay
Ingredients:
-Safed chanay (White chickpeas) 1 & ½ Cup
-Water as required
-Cooking oil 1 tsp
-Iodized Himalayan pink salt ½ tsp
-Red food color (Powdered) as required
-Green Food color (Powdered) as required
Direction:
-Wash white chickpeas properly & soak them for 8 hours overnight.
-Now drain the water; in boiling water, add soaked channay and mix well.
-Cover & boil for 20-25 minutes or until tender but not mushy.
-Now Strain properly & spread on a kitchen towel; pat it dry properly.
-In a bowl, add dried white chickpeas, cooking oil, and pink salt; mix well.
-In 2 separate bowls, add half a cup of chickpeas; add red powdered food color & green powdered food color separately, and mix well.
-In an air-fryer bucket, add plain chickpeas, spread aside, add green & red color chickpeas separately in the same bucket.
-Airfry it at 160°C for 30 minutes; shuffle in between after every 5 minutes.
-Take it out from the air fryer & transfer it to a bowl; immediately add prepared nimco seasoning, mix well.
Homemade Nimco Seasoning
Ingredients:
-Sabut dhania (Coriander seeds) roasted 1 tbs
-Kali mirch (Black peppercorns) 2 tsp
-Zeera (Cumin seeds) roasted 2 tbs
-Tatri (Citric acid) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Iodized Himalayan pink salt 1 tbs
-Kala namak (Black salt) 1 tsp
-Sugar 2 tsp
-Chicken powder 2 tsp (Optional)
Direction:
-In a spice grinder, add coriander seeds, black peppercorns, cumin seeds, citric acid, Kashmiri red chilli powder, red chilli powder, pink salt, black salt, sugar, chicken powder.
-Grind well until powdered form; Nimco Seasoning is ready; set aside.
-Can be stored in an airtight container for up to 2 months (Shelf life)
Crispy, spicy, and packed with flavor! These Hot Chicken Crunchy Rolls are filled with a delicious cheesy garlic mayo dip that makes every bite extra special. Made with Dalda, our trusted recipe partner, for a delicious homemade snack.
#FoodFusion #HappyCookingToYou #HotChickenCrunchyRoll #ChickenRoll #CheesyGarlicMayo #ChickenSnacks #CrispyRoll #SnackRecipes
Written Recipe: https://bit.ly/3VrNQVY
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00:00 Hot Chicken Crunchy Roll
00:11 Prepare Chicken mixture
00:46 Prepare Skewers
01:47 Coating
02:37 Prepare Cheesy Garlic Mayo Dip
03:07 Frying
03:49 Aray Wahh!
Hot Chicken Crunchy Rolls
Recipe in English
Ingredients:
-Boneless chicken 650g
-Breadcrumbs ½ Cup
-Cornflour 2 tbs
-Thai red chillies sliced 3
-Lehsan powder (Garlic powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch (Black pepper) crushed 1 & ½ tsp
-Chicken powder 1 & ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Bareek cheeni (Caster sugar) 1 tsp
-Til ka tel (Sesame oil) 2 tsp
-Oyster sauce 2 tbs
-Soy sauce 1 & ½ tbs
-Cornflour ½ Cup
-Maida (All-purpose flour) ¼ Cup
-Iodized Himalayan pink salt ½ tsp or to taste
-Water ¾ Cup or as required
-Cracker biscuits crushed 8-10
-Breadcrumbs ½ Cup
-Cornflour 1 tbs
-Dalda corn oil for frying
Prepare Cheesy Garlic Mayo Dip:
-Cheddar cheese (Grated) 50g
-Doodh (Milk) Hot ¼ cup
-Mayonnaise ¾ Cup
-Dried Parsley 2 tsp
-Lehsan powder (Garlic powder) ½ tsp
-Sugar powdered 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
Direction:
-In a chopper, chicken, maida, cornflour, thai red chilli, garlic powder, red chilli powder, black pepper, chicken powder, pink salt, caster sugar, sesame oil, oyster sauce, soy sauce, chop well & refrigerate for 10-15 minutes.
-Tie 3 wooden sticks with thread & wrap it with aluminium foil likewise make 6-7 skewers (10 inch long).
-Grease hands with oil & take 110g of chicken mixture & skew in skewer. (Makes: 6-7 Rolls)
-In long container, add cornflour, all-purpose flour, pink salt, water (gradually) whisk well.
-In another long container, add breadcrumbs, crushed cracker, cornflour, & whisk well.
-Coat chicken rolls, in a prepared slurry then crumbs mixture properly.
-Place in a tray, cover with cling wrap, freeze for 6-8 hours or until frozen.
-In a wok, add corn oil & heat it. (170C-180C)
-Add frozen prepared chicken rolls & fry on medium flame until golden & crispy.
-Take out, rest for 5 minutes or until slightly cool down, remove the skewer.
Prepare Cheesy Garlic Mayo Dip:
-In a bowl, add grated cheddar cheese, hot milk, cover & rest for 5 minutes or until the cheese melts, whisk well. (Microwave few seconds if cheese not melted)
-Add mayonnaise, parsley, garlic powder, sugar powder, black pepper crushed, pink salt, & whisk well.
-Cheesy garlic mayo dip is ready!
-Transfer to a piping bag.
-Fill the prepared cheesy garlic mayo dip inside the rolls.
-Serve with prepared dip & tomato ketchup!
Two favorites, one delicious fusion—made by popular request! This Kung Pao Chicken Pasta by Asad Memon brings together the bold, spicy flavors of classic Kung Pao Chicken with comforting pasta. A unique, flavorful twist that’s perfect for a quick and satisfying meal.
#FoodFusion #HappyCookingToYou #KungPaoChickenPasta #KungPaoChicken #PastaRecipe #ChickenPasta #FusionFood #AsadMemon #FanFavorite #pastalovers
Written Recipe: https://bit.ly/4yKY6ak
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Visit Our Website: https://www.foodfusion.com
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Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 Kung Pao Chicken Pasta
00:20 How to Boil & Store Spaghetti?
02:11 Marinate Chicken
03:18 Cut Veggies
04:00 Cook Chicken & Veggies
04:46 Prepare Kung Pao Sauce
07:17 Aray Wahh!
Kung Pao Chicken Pasta
Serves: 4-5
Recipe in English
Ingredients:
How to boil Spaghetti?
-Boiling Water as required
-Iodized Himalayan pink salt 1 tbs or to taste
-Spaghetti 1 packet
-Cooking oil 1 tbs or as required
Prepare Kung Pao Chicken Pasta:
-Boneless chicken 400g
-Soy sauce 1 & ½ tbs
-Oyster sauce ½ tbs
-Sirka (Vinegar) 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Paprika powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Baking soda ¼ tsp
-Cornflour 1 tbs
-Pyaz (Onion) 1 medium
-Shimla mirch (Capsicum) 1 medium
-Hara pyaz (Spring onion) green part 2-3 stalks
-Cooking oil 3-4 tbs
-Chicken stock 1 Cup (Mix 1 chicken cube in 1 cup hot water)
-Soy sauce ¼ Cup
-Oyster sauce 1 tbs
-Dark soy sauce 1 tbs
-Sirka (Vinegar) 1 & ½ tbs
-Til ka tel (Sesame oil) 2 tsp
-Kali mirch (Black pepper) crushed 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Bareek cheeni (Caster sugar) 1 tbs
-Cornflour 1 tbs
-Cooking oil 2-3 tbs
-Moong phali (Peanuts) roasted ¾ Cup
-Lehsan (Garlic) finely chopped 1 & ½ tbs
-Adrak (Ginger) finely chopped 1 tbs
-Sukhi lal mirch (Dried Red chillies) 2-3
-Spaghetti 300g
-Til (Sesame seeds) 1 tbs
Direction:
How to Boil & Store Spaghetti?
-In boiling water, add pink salt. Mix well.
-Add spaghetti & boil until 90% done (less cooking time than the pack’s instructions), then strain & rinse with cold water to stop the cooking process.
-Spread immediately so it doesn’t stick together.
-Drizzle cooking oil & mix well.
-Can be stored in an airtight container for up to 3 days in the refrigerator.
Prepare Kung Pao Pasta:
-Cut boneless chicken into julienne pieces; transfer it to a bowl.
-Add soy sauce, oyster sauce, vinegar, pink salt, garlic powder, paprika powder, black pepper powder, baking soda, cornflour, mix well, cover & marinate for 15-20 minutes.
-Cut onion, capsicum, spring onion into julienne & set aside.
-In a wok, add cooking oil, heat it.
-Add marinated chicken, cook on high flame for 5-6 minutes.
-Add onion & capsicum. Mix well, cook on high flame for 30-40 seconds.
-In a jug, add chicken stock, soy sauce, oyster sauce, dark soy sauce, vinegar, sesame oil, crushed black pepper, iodized Himalayan pink salt, fine sugar, cornflour; whisk well.
-Kung Pao sauce is ready, set aside.
-In a wok, add cooking oil and heat it.
-Add peanuts, fry on low flame until golden & crispy, take out & set aside.
-In the same oil, add garlic, ginger, sauté until fragrant.
-Add red dried chillies, mix well, fry on low flame for 2-3 minutes or until light golden & crispy.
-Add prepared Kung Pao sauce, mix well, cook on medium flame for 3-4 minutes or until the sauce slightly thickens.
-Add boiled spaghetti, mix well, add cooked chicken & veggies, fried peanuts, spring onion, sesame seeds, mix well. Kung Pao pasta is ready!
Crispy, flavorful, and packed with desi goodness! These Bohri Chicken Cutlets are a delicious homemade snack. Made even better with #Dalda, our #trustedrecipepartner. Perfect for tea time, snack time, or whenever you’re craving something delicious!
#FoodFusion #HappyCookingToYou #ChickenCutlets #ChickenSnacks #SnackRecipes
Written Recipe: https://bit.ly/4rgVRcg
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
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Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 Bohri Chicken Cutlets
00:10 Prepare Chicken mixture
01:02 Shape cutlets
01:16 Storage
01:25 Frying
02:10 Aray Wahh!
Bohri Chicken Cutlets
Recipe in English
Ingredients:
-Boneless chicken 500g
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Hari mirch paste (Green chilli paste) 1 & ½ tbs
-Iodized Himalayan pink salt 1 & ½ tsp or to taste
-Kali mirch (Black pepper) crushed 1 tsp
-Dhania powder (Coriander powder) ½ tbs
-Garam masala powder ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Chicken powder 1 tsp (Optional)
-Podina (Mint leaves) chopped 1 tbs
-Hara dhania (Fresh coriander) chopped 2 tbs
-Bread slices 2
-Water as required
-Breadcrumbs 1 cup or as required
-Anday (Eggs) Whisked 2-3
-Dalda Cooking oil as required
Direction:
-In a chopper, add chicken & chop well, then transfer to a bowl.
-Add ginger-garlic paste, green chilli paste, pink salt, crushed black pepper, coriander powder, garam masala powder, crushed red chilli, cumin powder, chicken powder, mint leaves, fresh coriander.
-In another bowl, add bread pieces and water; let it rest for 5 minutes.
-Remove bread from water, squeeze out excess water, add to chicken mixture & mix well.
-Take 60g of chicken mixture, make a ball, add in breadcrumbs, coat it properly, then press & make a thin patty, (Makes 11-12).
-Before frying, refrigerate them for 30 minutes.
-Can be stored in freezer for up to 1 month in an airtight container.
-Before frying, dip these kababs into the whisked egg & deep fry at 160°C-170°C.
-Serve with ketchup & green chutney!
Saima tried this dish at a restaurant and loved it, so I decided to recreate it! In this recipe, I’m sharing my take on Garlic Butter Chicken with Chimichurri Sauce, along with tips to help you make the perfect chimichurri sauce every time.
I’d also love to know how you enjoy chimichurri sauce—what do you pair it with? Share your favorite combinations in the comments!
#FoodFusion #HappyCookingToYou #GarlicButterChicken #ChimichurriSauce #ChickenRecipe #RestaurantInspired #AsadMemon #Chimichurri #ChickenDinner
Written Recipe: https://bit.ly/4xTyeJc
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 Garlic Butter Chicken with Chimichurri Sauce
00:19 Prepare Chimichurri sauce
02:56 Storage
03:24 Prepare Chicken
04:55 Prepare Garlic Butter sauce
05:53 Serving
06:29 Aray Wahh!
Garlic Butter Chicken with Chimichurri Sauce
Serves: 3-4
Recipe in English
Ingredients:
Prepare Chimichurri Sauce:
-Fresh parsley handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 small
-Lehsan (Garlic) 6 cloves
-Iodized Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch (Red chilli) crushed 2 tsp
-Dried oregano 1 tsp
-Extra virgin olive oil ½ Cup
-Sirka (Vinegar) 2 tbs
-Lemon juice 1 lemon (3-4 tbs)
-Boneless chicken 500g
-Iodized Himalayan pink salt ½ tsp or to taste
-Paprika powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Dried oregano 1 tsp
-Lehsan powder (Garlic powder) 1 tsp
-Maida (All-purpose flour) 2 tsp
-Zeera powder (Cumin powder) ½ tsp
-Lemon juice 2 tsp
-Extra virgin olive oil 2 tbs
-Makhan (Butter) 2-3 tbs
-Lehsan (Garlic) finely chopped 2 tbs
-Dissolve 1 chicken cube in 1/2 cup hot water
stock ½ Cup
-Hot sauce 1 tbs
-Honey 1 tbs
Direction:
Prepare Chimichurri Sauce:
-Chop fresh parsley, fresh coriander, onion, garlic, & transfer it into a jar.
-Add pink salt, black pepper, red chilli crushed, oregano, olive oil, vinegar, squeeze 1 lemon juice, mix well, cover & rest for 2 hours.
-Chimichurri sauce is ready; set aside.
-Storage: Can be stored in an airtight container in the refrigerator for up to 2 weeks & in the freezer for up to 2 months.
Prepare Garlic Butter Chicken Bites:
-Cut chicken into bite-sized pieces & transfer it to a bowl.
-Add pink salt, paprika powder, black pepper powder,
oregano, garlic powder, all-purpose flour, cumin powder, lemon juice, & mix well.
-Cover & marinate for 15-20 minutes.
-In a pan, add extra virgin olive oil & heat it.
-Add marinated chicken; cook on high flame for 2-3 minutes on each side.
-Take out chicken pieces & set aside.
-In the same pan, add butter; let it melt, add garlic, mix well, sauté on medium flame until fragrant.
-Add chicken stock, mix well, add hot sauce, mix well.
-Add honey, mix well. Garlic butter sauce is ready!
-Add cooked chicken, mix well, and cook on medium flame for 1-2 minutes.
-Serve over cooked rice and garnish with prepared chimichurri sauce, cherry tomatoes, green chillies, lemon wedges & parsley.
Get that Dhaba Style Daal Mash Fry right at home! Asad Memon shares his tips and tricks for boiling Mash Daal perfectly without letting it turn mushy, then finishes it with a delicious fry. Made with Dalda, our trusted recipe partner, for that perfect dhaba-style meal at home.
#FoodFusion #HappyCookingToYou #DaalMash #DaalMashFry #DhabaStyleDaal #AsadMemon #DaalRecipe #PakistaniFood
Written Recipe: https://bit.ly/4A8VDry
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00:00 Dhaba Style Daal Mash Fry
00:21 Crushing Garlic, Ginger & chillies
00:34 Tips to boil Perfect Daal
01:36 Storage
01:51 Prepare Daal Mash Fry
03:56 Aray Wahh!
Special Daal Mash Fry
Serves: 4-5
Recipe in English
Ingredients:
-Hari mirch (Green chillies) 3-4
-Adrak (Ginger) 2-inch piece
-Lehsan (Garlic) 5-6 cloves
-Dalda corn oil ½ cup
-Sabut kali mirch (black peppercorns) 12-15
-Laung (Cloves) 5-6
-Tez patta (Bay leaves) 2
-Tamatar (Tomatoes) pureed 3 medium
-Iodized Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Dhania powder (Coriander powder) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Garam masala powder ½ tsp
-Mash daal (White lentil) boiled 250g (80% done)
-Dahi (Yogurt) whisked ⅓ cup
-Kali mirch (Black pepper) crushed ½ tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Hari Mirch (Green chilli) sliced
-Adrak (Ginger) julienne
Direction:
Tips to Boil White Lentils Perfectly
-Soak: Take the white lentils and soak them in water for at least 1 hour.
-Wash: Thoroughly rinse the soaked lentils 2–3 times to remove excess starch.
-Boil: In a wide pot, bring water and salt to a rolling boil, then add the soaked lentils.
-Cook: Boil for 15 minutes only, or until 80% cooked. Skim off any scum that rises to the top.
Storage Tips
-Drain the water completely and allow the 80% boiled lentils to cool down.
-Portion as needed and store in an airtight container.
-Keep in the refrigerator for up to 3 days, or freeze for up to 2 months.
Prepare Daal Mash Fry:
-Cut green chillies, ginger, and garlic into small pieces, then crush well.
-In a pan, add corn oil & heat it.
-Add black peppercorns, cloves, bay leaves; mix well & fry for a minute.
-Add crushed ginger, garlic & green chilli, mix well & sauté until fragrant.
-Add blended tomato, pink salt, turmeric powder, Kashmiri red chilli powder, coriander powder, red chilli powder, cumin seeds, garam masala powder & mix well.
-Cover & cook on medium flame for 3-4 minutes.
-Remove the cover, mix well, add boiled white lentils, cook on high flame for 2 minutes.
-Add yogurt & mix well; add crushed black pepper, dried fenugreek leaves (crush with hands), fresh coriander, ginger, cover & cook on low flame for 2-3 minutes.
-In a serving plate, add the daal mash fry; garnish with fresh coriander, ginger julienne, green chillies & serve with naan!
