Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, street style ladu peethiyoun walay with tamarind and apricot sauce… One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.. is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.. is something that I have loved my whole life.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce..:
- Get 250 gm soaked chana daal
- Take 1/2 tsp salt
- Take For chutney:
- Prepare 4 tbsp imli pulp
- Make ready 1/2 cup apricot dried soaked
- Make ready 2-3 green chillies
- Take 2-3 tbsp Green dhania
- Take 1 tsp cumin seeds roasted
- Get to taste Salt
- Get to taste Sugar
- Take 2 White raddish(safeed muli) (grated)
Tamarind sauce blended with dates and apricot has an ultimate sweet, sour, and tangy flavor. Its authentic taste will pop up any dish whether its seafood, chicken, snacks or ordinary French fries. Thai-Style Watermelon Salad with Fresh Herbs and Tamarind DressingGregory Gourdet. This quick and easy Thai Grilled Prawns with Tamarind Sauce is a hot favourite.
Steps 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.
The flavours are so well-balanced with three tastes coming together in one dish… Place over medium low heat until boiling, keep stirring. Simmer for further few minutes until the sauce thickens. 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.
So that is going to wrap this up for this special food street style ladu peethiyoun walay with tamarind and apricot sauce.. recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
