Ingredients:
- Zeera powder (Cumin powder) 1 tbs
- Paprika powder 1 tsp
- Jailfil powder (Nutmeg powder) ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Lal mirch powder (Red chili powder) 1 tsp
- Kali mirch (Black pepper) crushed 1 tsp
- Tamatar (Tomatoes) blanched 4-5 medium
- Cooking oil 2 tbs
- Pyaz (Onion) chopped 1 medium
- Lehsan (Garlic) crushed 1 tsp
- Namak (Salt) ½ tsp or to taste
- Darchini (Cinnamon stick) 1
- Tez paat (Bay leaves) 2
- Sirka (Vinegar) 1 tbs
- Lal mirch (Red chili) crushed 1 tsp
- Pani (Water) 3-4 tbs or as required
- Cooking oil 3 tbs
- Chawal (Rice) basmati 1 & ½ Cups (soaked)
- Pani (Water) 2 Cups
- Namak (Salt) 1 tsp or to taste
- Sabut kali masoor daal (Whole black lentil gram) 1 & ½ Cups (soaked & boiled until done)
- Macaroni boiled 1 Cup
- Chanay (Chickpeas) boiled 1 Cup
- Prepared tomato sauce
- Pyaz (Onion) fried
Directions:
In bowl,add cumin powder,paprika powder,nutmeg powder,coriander powder,red chili powder,black pepper crushed,mix well & set aside.
In grinder,add tomatoes and grind to make a puree & set aside.
In saucepan,add cooking oil,onion and sauté until translucent.
Add garlic and mix well.
Now add 2 tbs of prepared spice mix,salt,cinnamon stick,bay leaves and mix well.
Add tomato puree,mix well and cook for 4-5 minutes.
Add vinegar,red chili crushed and mix well.
Add water and mix,cover and cook on low flame for 10-15 minutes & set aside.
In pot,add cooking oil,rice,mix well and cook for 5 minutes.
Add remaining spice mix and mix well.
Add water,salt,mix well and bring it to boil and cook on medium flame until water is reduced.
Cover and steam cook on low flame for 5-6 minutes.
In serving plate,add cooked rice,boiled whole black lentil gram,boiled macaroni,boiled chickpeas, prepared tomato sauce,fried onion & serve!
Ajza:
- Zeera powder (Cumin powder) 1 tbs
- Paprika powder 1 tsp
- Jailfil powder (Nutmeg powder) ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Lal mirch powder (Red chili powder) 1 tsp
- Kali mirch (Black pepper) crushed 1 tsp
- Tamatar (Tomatoes) blanched 4-5 medium
- Cooking oil 2 tbs
- Pyaz (Onion) chopped 1 medium
- Lehsan (Garlic) crushed 1 tsp
- Namak (Salt) ½ tsp or to taste
- Darchini (Cinnamon stick) 1
- Tez paat (Bay leaves) 2
- Sirka (Vinegar) 1 tbs
- Lal mirch (Red chili) crushed 1 tsp
- Pani (Water) 3-4 tbs or as required
- Cooking oil 3 tbs
- Chawal (Rice) basmati 1 & ½ Cups (soaked)
- Pani (Water) 2 Cups
- Namak (Salt) 1 tsp or to taste
- Sabut kali masoor daal (Whole black lentil gram) 1 & ½ Cups (soaked & boiled until done)
- Macaroni boiled 1 Cup
- Chanay (Chickpeas) boiled 1 Cup
- Prepared tomato sauce
- Pyaz (Onion) fried
Directions:
Bowl mein zeera powder,paprika powder,jaifil powder,dhania powder,lal mirch powder aur kali mirch crushed dal ker ache tarhan mix karein & side per rakhd ein.
Grinder mein tamatar dal dein aur grind ker ka puree tayyar ker lein & side per rakh dein.
Saucepan mein cooking oil aur pyaz dal dein aur translucent hunay tak sauté ker lein.
Lehsan dal ker ache tarhan mix ker lein.
2 tbs tayyar spice mix,namak,darchini aur tez paat dal ker ache tarhan mix karein.
Tamatar puree dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Sirka aur lal mirch crushed dal ker ache tarhan mix ker lein.
Pani dal ker mix karein aur dhak ker halki ancch per 10-15 minutes kliya paka lein & side per rakh dein.
Pot mein cooking oil aur chawal dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
Remaining spice mix dal ker ache tarhan mix ker lein.
Pani aur namak dal ker mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per pani reduce ho janay tak paka lein.
Dhak dein aur halki ancch per 5-6 minutes kliya steam cook ker lein.
Serving plate mein cooked chawal,boiled sabut kali masoor daal,boiled macaroni,boiled chanay,tayyar tomato sauce aur fried pyaz dal ker serve karein.
