Recipes using Dhaniya powder

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  • Recipe (Thalipeeth ):
    • Ingredients:
    • 1 tsp spice powder
    • ½ cup jowar
    • ¼ cup atta
    • ½ cup bajra
    • ¼ cup besan
    • ¼ cup rice flour
    • ¼ tsp carom seeds(uses as spices)
    • 1 tsp sesame seeds(til)
    • 1 medium onion or ½ cup chopped onion
    • 1 tsp chopped ginger
    • 1 green chilli
    • 1 tsp dhaniya powder
    • 1 tsp oil
    • ¼ tsp turmeric powder
    • ¾ cup + 2 to 3 tsp water or add as required

    • Steps:
    • First, take all the flours, spice powders, carom seeds, sesame seeds, onions, ginger, green chilli, Dhaniya powder, turmeric powder, and salt in a mixing bowl or pan. 
    • Add 1 teaspoon oil and mix well.
    • Then add water as required.
    • Begin to mix the dough.
    • Now take a portion of the dough. Roll in your palms and press it.
    • Make a hole in the centre or make 3 to 4 holes at the sides. 
    • Cook thalipeeth on a medium flame, using oil.
    • Serve the thalipeeth.




  • Recipe (Rajma):
  • Ingredients:
      • 2 cups soaked and boiled rajma
      • 2 cups roughly chopped tomatoes
      • 3 tbsp oil
      • 1/2 cup grated onions.
      • 1 tsp Dhaniya powder
      • 1 tbsp garlic-ginger-green chilli paste
      • Salt to taste.
  • Steps:
    • Combine tomatoes and 1 cup of water in a kadhai and cook for 8 to 10 min.
    • Allow them to cool slightly and blend in a mixer to a smooth pulp.
    • Heat oil in a kadhai, add the onions and saute on a medium flame for 2 to 3 min.
    • Add garlic-ginger-green chilli paste, chilli powder, Dhaniya powder, and 2 tbsp water and mix well. Cook for 1 to 2 min.
    • Add rajma, tomato pulp, and salt, mix well. Cook for 1 to 2 min.
    • Serve rajma curry.




  • Cauliflower Potato Curry 

    • Ingredients:
    • 2 small potatoes (about 1 cup, cleaned, peeled, and cut into ½ inch cubes)
    • 200 grams cauliflower (cut into medium-sized florets)
    • 1/3 cup pigeon pea (green, tuver dana)
    • 1 small tomato (finely chopped)
    • 2 tablespoons oil
    • 1/2 tablespoon cumin seeds (jeera)
    • 1 tablespoon garlic paste
    • 1/2 tablespoon turmeric powder
    • 3/4 tablespoon red chilli powder (adjust according to taste)
    • 1 tablespoon coriander powder
    • salt (to taste)
    • 1/2 tablespoon Garam Masala (optional)
    • 3 tablespoons coriander leaves (finely chopped)

    • Steps:
    • Boil the pigeon pea into the pressure cooker. Add pigeon pea, ½ cup of water, salt to taste in Kadai for 5 to 10 min.
    • Heat oil in a pan and add cumin seeds. When cumin seeds crackle add garlic paste into it.
    • Once you get the aroma of garlic then adds finely chopped tomato, Sauté till it cooks perfectly. It will take around 3-4 minutes.


  • Hyderabadi Baingan Ka Salan 

    • Ingredients:
    • 2 tablespoons oil
    • 2 tablespoons cumin seeds
    • 2 tablespoons mustard seeds
    • 1/4 tablespoon fenugreek seeds
    • 4 red chillies (dried)
    • 4 green chillies (add more for a spicier version)
    • 8 curry leaves
    • 8 baby Brinjal (– 10, slit into 4 keeping the stem intact)
    • 2 onions (medium-sized, sliced)
    • 1 tablespoon garlic paste (ginger)
    • salt (to taste)
    • 2 tablespoons chilli powder
    • 1/2 tablespoon turmeric powder
    • 2 tablespoons coriander powder
    • 1 tablespoon cumin powder
    • 1/2 cup yoghurt (sour)
    • 1 tablespoon mint leaves (finely chopped)
    • 1 tablespoon leaves (finely chopped coriander, and a few more for garnishing)
    • oil (for frying eggplants)
    • 1 tablespoon peanuts
    • 1 tablespoon dry coconut (grated)
    • 1 tablespoon sesame seeds

    • Steps:
    • Wash the brinjal, pat them dry and slit into 4 keeping the stem intact.
    • Take a wok, dry roast peanuts, coconut, sesame seeds separately, and allow it to cool. Once cooled down, grind to make a smooth paste with these roasted ingredients using ½ cup water.
    • In the same wok, smear little oil.




  • Tuna Curry
    • Ingredients:
    • 1 onion (chopped)
    • 2 garlic cloves (minced)
    • olive oil (as needed)
    • 1 teaspoon curry powder (Indian)
    • 1 teaspoon Indian saffron (turmeric)
    • 1 teaspoon coriander powder
    • 2 tomatoes (ripe, peeled, and chopped)
    • 3 cans fish (tuna)
    • 200 millilitres coconut milk
    • salt (as needed)
    • fresh coriander (chopped, as needed)

    • Steps:
    1. In a pan, on medium heat, saute the onion and garlic in a little olive oil.
    2. Add the curry powder, saffron, and coriander powder. Cook for 1 minute so spices release their flavours.
    3. Add the tomatoes and a few tablespoons of water.