Achaar kay Aalu Recipe | Masala Mornings | Shireen Anwar | Desi Food
Check out the Achaar kay Aalu Recipe in Urdu. Learn how to make best Achaar kay Aalu Recipe , cooking at its finest by chef Shireen Anwar at Masala TV show Masala Mornings. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Achaar kay Aalu Recipe , ingredients and complete Method.
Achaar kay Aalu are a combination of sour and tangy flavors that immediately burst in your mouth.
Watch this Masala TV video to Learn how to make Achaar Kay Aalu , Qeemay Ki Khicdi and Kulfay Ka Daalcha Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 12 August 2020.
Ingredients:
- Potatoes 750 gm
- Onion ground 1 cup
- Ginger garlic paste 1 tbsp heaped
- Chili powder 1 ½ tsp heaped
- Turmeric ½ tsp
- Vinegar ¼ cup
- Sugar 1 tbsp
- Oil for frying
- Salt 1 tsp heaped
- Sambal oleak 1 tbsp
- Sriracha sauce 1 tbsp
Ingredients for Temper:
- Black caraway 1 tsp
- Mustard seeds ½ tsp
- Cumin seeds 1 tsp
- Dry whole long red chilies 8
METHOD:
Peel and cut potatoes in cubes, boil potatoes.Heat oil, fry the potatoes golden, keep aside. Heat ½ cup oil, fry onion golden brown, add ginger garlic, add salt, turmeric, chili powder, sambal oleak and sriacha sauce, add the fried potatoes, add ½ cup water, cook for 10 mins, mix sugar and vinegar and add to the potatoes, remove in a serving platter.Heat 2 tbsp oil, add dry whole red chilies, cumin seeds, mustard seeds and black caraway. Pour the temper over the dish.
Lastly serve with parathas
Ingredients:
- Rice ½ kg
- Boiled split green gram 1 cup till half done
- Chicken mince ½ kg
- Brown onion 1 cup
- Ginger garlic paste 1 tbsp heaped
- Green chilies grinded 1 tbsp
- Coriander leaves chopped 1 cup
- Mint leaves chopped ½ cup
- Turmeric ¼ tsp
- Chili powder 1 ½ tsp
- Yogurt 1 cup
- Allspice 1 tsp
- Green cardamom grinded ½ tsp
- Clarified butter ¼ cup
- Lemon juice ¼ cup
- Milk ¼ cup
- Saffron ¼ tsp
- Oil ¾ cup
- Salt 1 ½ tsp
- Sambal oleak 1 tbsp
METHOD:
Boil rice with salt and keep aside. Heat oil add ginger garlic paste, grinded green chilies, brown onion, half quantity of chopped mint and coriander, salt, turmeric and chili powder, sambal oleak add the mince, fry well for 10 mins, add yogurt and cook, also add half cup water. Cover and cook till mince is tender and ready, add lemon juice, soak saffron and milk, keep aside. Take a heavy based pan, spread with ½ cup oil and ¼ cup water, mix rice and boiled lentil, spread half the boiled rice and daal mixture in a layer, spread with cooked mince over the rice, cover it with the balance rice, sprinkle with saffron soaked milk, also add chopped coriander, mint, allspice, lemon juice, dot with clarified butter, leave it on dum for 20 mins.
Ingredients:
- Split Bengal gram 250 gm
- Purslane leaves 250 gm
- Onion finely sliced 1 cup
- Ginger garlic 1 tbsp
- Turmeric ½ tsp
- Green chilies 2 chopped in two pieces each
- Lemon juice ¼ cup
- Salt as required
Ingredients for Temper:
- Whole red chilies 6
- Mustard seeds ½ tsp
- Cumin seeds ½ tsp
- Crushed garlic 1 tbsp
- Curry leaves 15
- Clarified butter ¼ cup
METHOD:
In a pressure cooker cook split Bengal gram with salt and turmeric, and 4 glasses of water, slightly mash, keep aside. Heat little oil, add purslane leaves with little salt and turmeric, cook till almost tender. Heat oil, fry onion light golden, add ginger garlic paste, fry for a min, add lentils and kulfa with 1 cup water, bring to a boil, add chopped green chilies, lemon juice, cook for 10 mins. Lastly add temper to the daal in the dish, serve hot.
METHOD FOR TEMPER:
Heat clarified butter, add all the ingredients. Fry well and ready the temper.
Achaar kay Aalu Recipe in Urdu and English
At Masala TV you can check complete Achaar kay Aalu Recipe in Urdu and English. This is one of the best recipes by chef Shireen Anwar at Masala TV show Masala Mornings. Check out the other best recipes of chefs Shireen Anwar.
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