RED VELVET CUPCAKES

(27.1.2020)

Red Velvet Cake is very popular across the world but by the name of Red Velvet Cake, especially during Christmas and more in demand on Valentine's Day celebrations. The name Red Velvet Cake is attributed to its smooth and soft texture with a reddish hue. It can be called the Cousin of Chocolate Cake as both these cakes use Cocoa Powder as their basic ingredient. The difference comes when Vinegar is mixed with Cocoa Powder while preparing the Velvet Cake along with a generous amount of Butter Milk. The chemical reaction of Vinegar with Cocoa gives it a Reddish Hue but that is not sufficient and Red food color is used not in drops but in tablespoons.

This Cake is neither purely Red nor Maroon, it has a unique color and texture of its own. Its reddish hue comes from the acidic nature of the Cocoa which then reacts to the Butter Milk and Vinegar. This Chemical reaction also makes this cake more fluffy, soft, smooth, and moist.

The History of this cake is disputed but the hints are there that it is being prepared since 1800. Before it, Cocoa Coffee Cakes were made and their color was Mahogany in 1900. The first proper written account of this cake came in 1943, during World War.  The scarcity of Sugar during that period of War made Bakers use Beet Root Juice and its Pulp.  It gave a good red color to the Cake.

In the USA, the Waldorf-Astoria Hotel of New York claims to be its birthplace, though their claim has no authentic means to prove it. It is sold at 100 and 200 dollars a cake by this hotel.

As I have mentioned in my introduction, I tend to experiment with different methods and ingredients to judge their result and outcome without any type of FEAR OF FAILURE, so I have plans for trying other colors i.e., Green, Pink, Purple, Yellow, and Orange for this Cake.

I have attempted this cake on last Eid ul Fitr and now I am giving you its smaller version in the shape of Cupcakes.  The result is s great as it was with the bigger version and comes out to be one of the excellent cakes I have made, as I have no prior experience of baking or cooking, the result is breathtaking for me.  I am sure this is because I never think of failure.  The FEAR OF FAILURE always hinders the urge to try new things, so I must again request all my viewers to please throw away this fear, heaven will not fall if you try does not to succeed. Try again and again, this is part of life.

I must clarify here that I am not writing this introduction entirely again but as I've written it with the recipe of the Red Velvet Cake, way back about 2-3 years ago so I've just done copy and pasting of that introduction here. Moreover, the ingredients and the method are almost the same except for the utensils, instead of a Baking Pan, the Cupcake liners have been used this time, similarly, the baking time has changed and the Cupcakes would take lesser time than the bigger version requires. Let us start preparing our Red Velvet Cupcakes with the name of ALLAH. 

 

 

 

Equation:

• Preparation time:                            20 minutes
• Baking time                                     25 minutes
• Yield                                                24 Cupcakes
• Expenses                                        Rupees 400 (about 2 US Dollars)

 

WHAT WE REQUIRE:

1.  3 Cupcake Liners of 6 cups each.
2.  2-1/2 Cups All-purpose Flour (Take out 2-1/2 Tablespoons of Flour and replace it with   the same amount of Cornflour)
3.  1 cup Butter (Softened)
4.  2 Cups Sugar
5.  1-1/4 Cups Butter Milk
6.  2 Large Eggs
7.  1 Tablespoon Cocoa Powder
8.  1 Tablespoon Vinegar
9.  1 Teaspoon Baking Powder
10.  2-3 Tablespoons Red Food Color (Liquid-based)
11.  1 Teaspoon Salt
12.  1 Teaspoon Vanilla Extract

 

HOW WE PREPARE:

• Preheat oven to 180C, 350 F, or Gas Mark 4 for 15-20 minutes
• Prepare the Cupcake liners with paper cups and set them aside.
• Sieve together Flour with Corn Flour and salt, set aside.
• In a separate bowl beat Butter or Oil and Sugar until fluffy and creamy
• Now add Eggs one by one and continue beating
• Start adding Flour Mixture and Buttermilk,  by alternating one after one, start and end with the flour and fold it into the wet mixture.
• Add Vanilla Extract.
• In a small bowl mix together Liquid Red Food color in Cocoa Powder till it becomes a paste.
• In another small bowl mix Vinegar and Baking powder, it will instantly start foaming, mix it, and immediately put it into the batter, and beat it on medium speed.
• Also, add Food color and Cocoa paste.
• The batter will be thick.
• Pour it into the paper cups about 3/4th of their depth.
• One liner will take about 20-25 minutes in baking.
• Check it by inserting a knife or a toothpick in the center of any of the cupcakes, if it comes out a little moist then take it out of the oven or just press a few with your fingers and if it pushes back, that means the cupcakes are ready.
• Our Cupcakes are perfectly baked now.
• Cool them on Wire Rack or any other wire mesh available n the Kitchen until completely cool.

I understand that making these cupcakes is a bit more time-consuming for me than what its bigger version takes because a smaller quantity of only 6 cupcakes are baked at a time, as my Oven can accommodate just one pan, you can use bigger cupcake liners if your Oven has the capacity but when you'll taste it, the time consumed will be worth it. 

Try it after throwing away your FEAR OF FAILURE into The Dead Sea. No harm if you fail on the first try, failure makes us try hard and achieve what we failed, at least it gives me a boost to do more and with more concentration and effort. Nothing can stop you from trying in the privacy of your home and Kitchen. The problem with us in our country is that the women here are destined to cook, launder and clean for the family, and more than everything they also have to look after the kids. It is her prime duty. Now while she is performing all these duties and cooking food at the same time, misfortune hits her sometimes as she forgets to add salt or had made the curry spicier than what her husband likes. All hell breaks loose now, everybody at home grumbles as she has committed an unpardonable sin. Now, in this scenario, only a stupid woman should try something new as she knows that she can not try it more than once and the once failed try will remain as a black spot for her entire life. So who will try and achieve? No one, yes NO ONE dares in our society to face the onslaught of the family and inlaws who name her as the Dumbest of all girls they've ever seen or heard about and also extravagant as she has waisted hard-earned money of her husband by trying something which is meant for the Chefs and Professional Cooks.

So, I must request all except the housewives to please, please, please, place themselves in the character of that housewife and think for a moment what they'll feel if they forgot to add salt, etc. Let her try something new, let her innovate. She is not a Concubine, she is not a hired hand, she is doing all odd jobs without any remuneration. If she is such a nincompoop in every aspect then why do you ask her to make or prepare such and such dishes?

Give her due respect and the place she deserves to be perched on. Encourage her and then enjoy her culinary skills again and again. Believe me, Women are not created by a lesser God.

 

 

Thanks,

thine eternally,

 

NOVICE

Karachi, February the 3rd, 2020.

SHAKAR PARAY (SWEET CRACKERS)

SHAKAR PARAY

(SWEET CRACKERS)

(24.9.2017)

Shankarpali, shakkarpara, khurma, laktho, lakdi mithai, or just simply mithai is an Indian sweet snack. Shankarpali is popular in Western India, especially in Gujarat, Maharashtra, and Karnataka. Its North Indian variant is known as khurma or laktho is also popular in states such as Bihar, Jharkhand, and eastern Uttar Pradesh. It is also a popular sweet among the Indian diaspora in Fiji, Guyana, Trinidad, and Tobago, as well as their respective diasporas in North America, the United Kingdom, Australia, and New Zealand. It is traditionally enjoyed as a treat on Diwali. It is rich in carbohydrates, making it an instant source of energy. It can be sweet, sour, or spicy depending upon how it is made.

Shakar Pary and Namak Paray are very old traditional snacks of Pakistan and India, also popular in surrounding regions, ie. the entire sub-continent and Arab Countries. These may be termed as Sweet Crackers, very tasty and enjoyable with evening tea.

Very easy to prepare and may be called one of the instant snacks. It is the sweeter version of the very popular snack Namak Paray, which is salty and savory (See the Recipe of Namak Parey on this Blog.) This snack has another version with the same name but a bit different in shape and taste. That is like small dense cakes dipped in sugar syrup (Sheera), more famous in the areas of Punjab and are also found in Village Mellas (Fairs). 

Here is the recipe of Shakar Paray for my esteemed viewers, easy to prepare and really inexpensive.

Let us start preparing Shakar Paray with the name of ALLAH.

EQUATION:

Preparation of Dough with rest:                       1 Hour

Rolling and frying:                                            15 Minutes

Yield:                                                                4 Servings

Expenses:                                                        50 Rupees Only (About a third of a US                                                                                         Dollar

INGREDIENTS:

1. 2 Cups Maida (All Purpose Flour)
2. 5-6 Tablespoons Chini (Sugar)
3. 5-6 Tablespoons Ghee
4. Pinch of Illaichi (Cardamom) Powder
5. Pinch of Namak (Salt)

METHOD:

• Mix Maida, Chini, and Ghee in lukewarm water and knead till a medium dough is formed.
• Cover with a cloth and rest in the fridge for about 1 hour
• Roll the dough in very thin Roti and cut the squares or any shape you like with a sharp knife or Pizza Cutter
• Heat oil in a Wok or a deep frying pan and fry 
• Turn them over when the bottom side looks golden
• Take out on a plate with a paper towel to drench the excess oil
• You can store them for an indefinite period in an air-tight Jar

Our Shakar Paras are now ready to be enjoyed and served to friends and family. Enjoy hot or keep for later use with tea.

Hope you'll try this inexpensive but great snack with your evening tea today without any FEAR OF FAILURE. This type of easily made snack can be stored in airtight jars and taken with the evening tea or just relaxing your sweet tooth. this is a traditional, inexpensive and simple dish that can be prepared without any hassle and time consuming.

Thanks, 

NOVICE

Karachi, September the 29th, 2017

NAMAK PAREY 

(28.9.17)

Namak Pare or Namak Para (Nimki) is a popular crispy and crunchy deep-fried savory Indo-Pak snack. Namak para has a crispy and flaky texture which is similar to samosa pastry in taste. This easy ‘Namak Parey’ recipe makes a great tea-time snack. Easy to prepare this delightful snack recipe at home.

Namak Para is a crispy and crunchy saltish snack, popular all over Pakistan and India, this is essentially a deep-fried diamond-shaped savory tea time snack. It has its sweet version as well, called Shakar parey.  Namak Pareys are seasoned with salt and flavored with Ajwain (Carom Seeds), I tried hard to get the history and origin of this snack but couldn't find anything concrete. Most probably it came into existence after the popularity of Samosa in the 10th Century in Central Asia from where it spread in Asia, Africa, and the Middle East, When it reached the Subcontinent it became so popular that it seems like it has originated here. As it tastes like a piece of Samosa covering sheet. Maybe someone has eaten it without a filling and the invention of a new snack came into existence.

Come on, let us start preparing our recipe with the name of ALLAH.

Equation:

1. Time for preparing the dough and resting       40-45 minutes
2. Cutting and Frying                                           15 minutes
3. Yield                                                                 4-5 servings
4. Expenses                                                         100 Rupees only.                         

Required Ingredients:

1.  1/2 Kg Maida (all purpose flour)
2.  4 Tablespoons Ghee (Clarified Butter)
3.  1  Tablespoon Zeera or Ajwain (Cumin or Carom Seeds)
4.  Salt to taste
5.  Oil for Frying

Method:

• Mix together Maida, salt, hot Ghee, and Cumin, or Carom Seeds according to your taste and choice in a bowl, add 1/2 cup of water as well.
• Kneed a stiff/hard dough and let it rest for about 20-30 minutes, covered in a damp cloth.
• Dust the counter or a flat surface with all purpose flour and roll the dough into thin Rotis
• Make long cuts in this roti and then make further cuts across to make the diamond shape, like in the attached picture.
• Heat oil in a wok a bit lower than the high temperature
• Put in the portion of diamond cuts of Namak Pareys into the hot oil as they may not crowd the entire wok.
• Fry till golden brown with turning them back and forth so that all the Pareys turn crispy and golden.
• Take out on a platter wherein Kitchen towels have already been placed to drain the excess oil.
• Enjoy anytime with green chutney or tomato ketchup as well as a hot cup of tea.

Instead of buying this snack from Bazar, prepare it in your kitchen with the ingredients you already know are good for your health. though deep fried snacks are not good for health occasionally there is the margin of having them. Forget you are not a certified Cook and start making this snack for your kids and guests and let them wonder how good a Cook you are! so, leave aside your FEAR OF FAILURE and enjoy it with any Sweet n sour Chutney or simple tomato Ketchup.

thank you, 

thine eternally,

NOVICE

Karachi, October the 3rd, 2017

BIHARI BOTI KABAB

(18.9.2017)

INTRO:

Kabab is one of the most sought-after food from South Asia. It has many variations and a great history. The Kabab has traveled far and wide through times and regions, evolving to suit the taste of the indigenous population and cities it passed through.

It is believed that the Turkish and Persian soldiers enjoyed grilling fresh meat on the fire, by hanging or wrapping the meat around their swords. The meat chunks were cooked in animal fat and once ready, consumed immediately.  The Kabab is also mentioned in the Turkish language script of Qissa-e-Yousuf published in 1377.

Kabab has gone through many changes in its shape and taste in tune with the region where it has been prepared.  Undoubtedly, today, it is the most recognized eastern food in the western part of the world.

Kababs have always been a rustic favorite; and while they were said to be a prominent part of the Moghul menu, the variation of the modern-day Bihari Kabab is a purely Bihari and Bengali take on the meat.

And though the Bihari kabab is made with meat chunks like in ancient times, it is nothing like the kababs that the Turks must have eaten. Instead, it has upgraded to a delicious, melt-in-the-mouth texture, infused with spices, yogurt, and tenderizing papaya. The unique tenderness of meat comes by tenderizing agents and resting it for hours so that the spices seep in the meat and it becomes as tender as melting in the mouth.

Bihari Boti Kababs are made with thinly sliced pieces of meat (Beef, mutton, or chicken) rolled over the skewer in a way that it makes layers of thin slices of meat. Personally, I prefer Beef due to its exotic flavor and richness of coal smoke. These days people are preferring Chicken due to its tenderness and less time consumption in preparation. The meat is tenderized with Raw Papaya paste along with crushed and fried Onion and some yogurt and placed in the refrigerator overnight if using beef, 8 hours for mutton, and 4-5 hours for Chicken to get the best result. Raw papaya is the best tenderizing agent but Katchri powder and other meat tenderizing powders can also be used. If flattened skewers are available to you, it will be the best option for BBQ but any type can do. As I used Chicken for this recipe, so I made use of wooden skewers, soaked them in water for 1-2 hours, and have them fried on a girl pan. the best option is grilling on coals. Before attaching the meat to skewers, the meat must be given Dhooni (Coal Smoke) to enjoy BBQ flavor.

The subcontinent hosts more than a dozen popular kabab recipes; Shami, Reshmi, Damm, Boti, Seekh, Chapli, Galavati, and Tandoori, amongst many. However, the uniqueness of the Bihari kabab is in its texture, marination, and spice content.

The people of the subcontinent boast a diet rich in spice content, and traditional cuisines across Pakistan and India include a wide range of kababs infused with garam masala, coriander seeds, cumin seeds, yogurt, black pepper, lemon juice, eggs, cornstarch, atta, coriander leaves, tomatoes, and onions, unlike their middle eastern counterparts, which tend to be much milder.

Though cuisine from Bihar is traditionally vegetarian, the Bihari kabab is a meat delight that has an infusion of mustard oil, largely used in India, and specifically Bengal and Bihar, and a liberal amount of masala.

The use of Kabab Chini, Poppy Seeds, Nutmeg, Mace, and Papaya as meat tenderizers make it remarkably tender.

it is time now to prepare this exquisite BBQ dish at home with homemade spice mixes and make it exactly like what is on offer at renowned eateries dealing with Kababs. Let us start with the name of ALLAH.

EQUATION:

Marination of meat:                   24 hours for Beef, 8 to 10 hours for Chicken

Preparation of Spices:              10 Minutes

Frying or baking:                       20-25 Minutes

Expenses:                                 5 to 6 Hundred rupees, may vary a bit according to the price                                                      of Meat ( 4 US dollars)

Yield:                                         Enough for 4 persons

WHAT WE NEED:

1. 1 Kg Gosht (Beef) preferably Undercut portion (Tenderloin)
2. 3 Tablespoons Katcha Papita Paste (Raw Papaya)
3. 2 Tablespoons Adrak Lahsan Paste (Ginger Garlic)
4. 1 Tablespoon Lal Mirch Powder (Red Chillies)
5. 2 Tablespoons Khopra (Desiccated Coconut)
6. 2 Tablespoons Khashkash (Poppy Seeds)
7. 4-5 Bari Illaichi (Black Cardamoms)
8. 1 Tablespoon Kala Zeera (Black Cumin Seeds)
9. 1 Cup Fried Pyaz (Onion)
10. 1 Cup Dahi (Yogurt)
11. 2 Tablespoons Vinegar
12. 6 Tablespoons Mustard Oil
13. 2 pieces Dar Chini (Cinnamon)
14. 10-12 Kali Mirch (Black Pepper Corns)
15. 10-12 Kabab Chini (Long Pepper or Pepper Longum)
16. Salt to taste
17. Piece of Burning Coal for giving BBQ flavor to the meat
18. Skewers
19. Oil if frying
20. Julienne cut Ginger, Green Chillies, Lemon, Coriander leaves for Garnishing
21. Chutney & Raita of your choice
22. Chapati or Paratha

NOTE: You can also use my prepared Bihari Kabab Masala I have posted earlier and can be seen in this Blog. Make it and preserve it for using it anytime.

LET US START PREPARING:

• Undercut Beef or Chicken may be cut into thin layers (Pasanda Cut) the Beef must be of an undercut portion.
• Wash the meat layers and apply Raw Papaya thoroughly and let it rest in the fridge overnight.
• Grind and make a powder of all whole spices, also grind the fried onion
• Now apply the spice mix, onions, and Mustard Oil to the beef layers. 
• Put a Coal on fire and burn it till amber, put it on a piece of silver foil or a small metal bowl, and place that in the middle of the beef mix. Immediately sprinkle a teaspoon of oil over the coal, it will emit the BBQ smoke. Put a heavy lid over the bowl so that the smoke and aroma may not escape.
• Take out the coal and again place the bowl in the fridge for an hour.
• Put the beef on skewers by inserting each layer 2-3 times like waves so that the beef must not be hanging down.
• You can also use the thread on the beef layers to bind them on the skewers (Optional)
• Bake them till golden or fry them on a Grill Pan or simple Frying Pan.
• Bake at 200 C, for 20-25 minutes
• Place the cooked Boti Skewers on a platter, garnish with Julienne cut Ginger, Green Chillies, Lemon, and Coriander Leaves.
• Serve and enjoy with any Raita or Chutney of your choice
• Serve hot with Chapati or Paratha.

Am sure you are going to love these Bihari Boti Kababs and will make them at the earliest without any FEAR OF FAILURE. Instead of eating spurious and unhealthy food at the eateries, you can make it at home with everything hygienic and healthy. You only have to throw away two things from your life, first, the lethargy, and the next, fear of ifs and buts.

Thanks,

thine eternally,

NOVICE

Karachi, September the 25th, 2017

 

Manchurian Cholay Chaat

Origin of Manchurian Dish

The word "Manchurian" means native or inhabitant of Manchuria, but the dish is basically a creation of Chinese restaurants in India, and bears little resemblance to traditional Manchu cuisine or Chinese cuisine. It is said to have been invented in 1975 by Nelson Wang, a cook at the Cricket Club of India in Mumbai, when a customer asked him to create a new dish, different from what was available on the menu. Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, but next, instead of adding garam masala, he put in soy sauce, followed by cornstarch and the chicken itself. A popular vegetarian variant replaces chicken with cauliflower and is commonly known as Gobhi Manchurian. Other vegetarian variants include mushroom, baby corn, veggie ball Manchurian.

Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying the main ingredient like chicken, cauliflower, prawn, fish, mutton, or cheese and then sautéeing it in a sauce flavored with soy sauce. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes and has become a staple of Indian Chinese cuisine.

There are two different variants of Manchurian, dry and gravy. Both variants are prepared by using common ingredients like corn flour, maida flour, spring onion, bell peppers, soy sauce, chili sauce, minced garlic, ground pepper, etc., and has a typical garnish of spring onion. Some recipes call for use of monosodium glutamate (MSG) to increase the taste profile, though there are those who avoid it due to health concerns. Its taste can vary from mildly spicy to hot and fiery based on the recipe and personal preference.

This dish became very popular and is used all over the world, majority of people take it as a Chinese dish, through the only Chinese link is its inventor. Choley or Chickpeas are a very common and household as well as street food item in Pakistan and India, mostly used as a snack, and there are a lot of variations in Chickpea dishes, in our county we find, Murgh Choley, Anda Scholey, Paya Choley, Kathiawari Choley, Choley Chaat, etc.

Manchurian Choley is not my invention as I did hear about its existence in Karachi but had no chance of getting or tasting it. Suddenly I got an urge to have something a bit uncommon for the evening and decided to prepare my own version of Manchurian Choley. This is how this dish got hold of my home as everybody loved it. I deliberately made it a bit spicier than what I heard about it, also increased a little more sugar with Soy Sauce, Chili Sauce, Tomato Ketchup, Crushed Red Chili, Chat Masala, crushed Black Pepper. I also added 1/2 teaspoon of Sesame Oil and it really gave this dish a great aroma. The main attraction apart from its great taste is its garnishing, after mixing vegetables and cornflour to thicken its sauce, I garnished it with Ketchup, Green Chili Sauce, Chat Papri, and Sev, it gave it a beautiful and appetizing appearance and attraction.

I always believe in trying different angles and different spices in what I cook or bake as I don't believe in following only the path which you've been given by someone or have read in culinary books, I always think in terms of the pioneers of world-famous dishes which definitely have got popularity due to their uniqueness! Of course, uniqueness comes only when you try something different and avoid following the tradition. A Society is nothing if t has no respect for its traditions and I also believe in it but at the same time, I allow myself a little liberty of making and trying slight changes in old ways and to see how it comes off. The result of 99 percent out of 100 has been astonishing for me as the changes have always been appreciated and adopted by others as well.

Hope my speech has little to do with what we are going to experiment with today. Let us start preparing our Manchurian Choley with the name of ALLAH.

EQUATION:

• Time for soaking the Chickpeas                 whole Night
• Time for boiling the Chickpeas                   One hour
• Time for making the Manchurian Sauce     15 minutes
• Time for Assembling                                   10 Minutes
• Yield:                                                           5-6 Servings
• Expenses:                                                   Rupees One hundred only

THINGS WE REQUIRE:

1.  2 Cups boiled chickpeas (I used Black)
2.  1 Cup boiled Potatoes, cut into cubes
3.  2-3 Green chilies
4.  1 Large Onion, cut into small cubes
5.  2 medium Tomatoes cut into small cubes
6.  2 medium Capsicums also cut into small cubes
7.  Salt to taste
8.  1 Tablespoon Chat Masala
9.  1 Teaspoon Red Chili flakes
10.  Prepared Manchurian Sauce 
11.  Chat Papri as required individually
12.  Sev for Garnishing
13.  Tomato Ketchup for Garnishing
14.  Green Chile Sauce for Garnishing
15.  1 Teaspoon Sesame Oil for sprinkling
16.  2 Tablespoons Cornflour with a cup of water or as required by the situation to thicken the sauce 

INGREDIENTS FOR MANCHURIAN SAUCE:

1.  1 Tablespoon Oil
2.  1 Tablespoon each of Ginger and Garlic Paste
3.  1/Cup Tomato Ketchup
4.  2 Tablespoons Chili Sauce
5.  2 Tablespoons Soy Sauce
6.  2 Tablespoons sugar
7.  Salt to taste
8.  1 Teaspoon Crushed Black Pepper
9.  2 Tablespoons Red Chili Flakes
10.  2 Tablespoons Chat Masala
11.  1 Tablespoon Khatai Masala (Raw Mango Powder)
12.  1/2 to One Cup Water or as required.

Method:

• Boil separately the Chickpeas and the potatoes.
• Cut the boiled potatoes into small cubes
• Cut the Onion, Capsicum, and Tomatoes into small cubes and set them aside.
• Crush the Chat papri into small pieces for garnishing, also set aside.

Manchurian Sauce:

• Heat Oil and fry Ginger Garlic Paste till golden
• Add all the spices given as ingredients one after the other and continue sauteing in between till all ingredients are thoroughly mixed together and taken the shape of a sauce.
• Add Water as per your requirement and cook till boils.
• Mix Water and Cornflour together in a small bowl
• Lower the heat and pour in the cornflour and water paste slowly in the sauce mixture, continue sauteing all the time.
• Shut off the flame when the desired thickness o the sauce is achieved.
• Put in the boiled Chickpeas and mix it together with the sauce, add in the vegetables, and mix.
• Take out in a serving dish and garnish with small broken Chat papri, then Tomato Ketchup and Green Chili Sauce and finally the Sev.
• Serve hot.

I am sure this Manchurian Choley Chat will be a permanent addition to your culinary list of dishes and a hit with the guests and friends. You can increase or decrease the quantity of different spices according to your taste as there is no restriction on changing anything, keep trying and keep experimenting without any FEAR OF FAILURE.

Thanks, 

thine eternally,

NOVICE