Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, street style ladu peethiyoun walay with tamarind and apricot sauce… One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.. is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.. is something which I have loved my entire life. They are fine and they look wonderful.
Famous Lahori Street Food Ladoo Pethiyan walye by Kitchen with Amna. A Quick and Easy recipe at Home. A Homemade Ladoo Pithiya Recipe with Step by Step.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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
- Prepare 1/2 tsp salt
- Prepare For chutney:
- Make ready 4 tbsp imli pulp
- Get 1/2 cup apricot dried soaked
- Prepare 2-3 green chillies
- Prepare 2-3 tbsp Green dhania
- Take 1 tsp cumin seeds roasted
- Get to taste Salt
- Make ready to taste Sugar
- Get 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.
So that’s going to wrap it up with this special food street style ladu peethiyoun walay with tamarind and apricot sauce.. recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
