Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, street style ladu peethiyoun walay with tamarind and apricot sauce… It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.. is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.. is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have street style ladu peethiyoun walay with tamarind and apricot sauce.. using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce..:
- Make ready 250 gm soaked chana daal
- Get 1/2 tsp salt
- Take For chutney:
- Make ready 4 tbsp imli pulp
- Prepare 1/2 cup apricot dried soaked
- Make ready 2-3 green chillies
- Get 2-3 tbsp Green dhania
- Make ready 1 tsp cumin seeds roasted
- Take to taste Salt
- Prepare to taste Sugar
- Prepare 2 White raddish(safeed muli) (grated)
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. The line between street food and a sit-down meal is often quite fine in Thailand.
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 session of white raddishes thats why i didnot use it but it is compulsory to add white raddishes over ladu because in authentic recepie they use it.
You'll find plenty of basic stalls where you can grab a snack to go; while others set up simple plastic tables and chairs for diners. Thai food culture is lively, communal, and rewards those who are willing to take risks with new. As the fruit matures, the pulp becomes sweeter. At that stage, tamarind is made into candy or jam or pressed to make juice drinks. A wide variety of thailand sweet tamarind options are available to you, such as part.
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