Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, festival nankeen platter. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Nankeen (also called Nankeen cloth) is a kind of pale yellowish cloth originally made in Nanjing, China from a yellow variety of cotton, but subsequently manufactured from ordinary cotton that is then dyed. The term blue nankeen describes hand-printed fabric of artistic refinement and primitive simplicity. Chipped paint was on yet another wall leading us deeper into the maze. The narrow alleyways were so cramped and high that any impressive discovery along.
Festival Nankeen Platter is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Festival Nankeen Platter is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have festival nankeen platter using 49 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Festival Nankeen Platter:
- Get chorafali
- Prepare 1 cup Gram Flour (besan flour/ chickpea flour)
- Prepare 1/3 cup Urad Flour (split urad dal flour)
- Get 1 spoon Papad Khar
- Get 1 tablespoon Oil + for deep frying
- Make ready as per taste Salt
- Prepare 1/4 cup Water
- Take 2 teaspoons Red Chilli Powder
- Make ready 1 teaspoons Black Salt
- Make ready Mathiya
- Make ready 1 bowl Mathiya Flour - (Moth beans 3 cup flour + Urad dal 1 cup flour)
- Get 1/4 Cup Water - - Adjust to knead the dough
- Make ready As per taste Salt -
- Make ready 6 tbsp Sugar
- Make ready 1 tbsp Ajwain
- Take 4 tsp Green Chillies Paste or White Chilli Powder - - can adjust as per taste
- Make ready 2-3 tbsp Oil - to Knead the dough
- Prepare As required Oil - For Deep Frying
- Get Chakri
- Get 2 cups Rice Flour
- Prepare 1 cups wheat flour
- Take 1 cup fresh Milk's Cream
- Make ready 3 tsp ginger chilli paste
- Get 1/2 cup curd
- Make ready 4 tsp white seasame seed
- Get 1 spoon sugar
- Make ready as per taste Salt
- Take 1 Spoon Turmeric
- Make ready Pinch astafoidea
- Take As required Oil for frying
- Make ready Shakkarpara
- Get 1/4 cup sugar
- Get 3 cup maida/All-purpose flour
- Prepare 1/4 cup rava
- Take Pinch salt
- Take 5 tbsp ghee
- Take Pinch salt
- Get as needed Oil for frying
- Take Roasted Poha Chivda
- Make ready 250 gms thin poha
- Take 50 gms peanuts
- Take 4-5 green chillies
- Get 1/4 tsp Turmeric powder
- Make ready 8-10 curry leaves
- Get Pinch hing
- Prepare As per taste Salt
- Take 3 tsp oil
- Make ready 2 spoon Sugar Powered
- Take 3 spoon chilli powder
Also known as 'pancake week', the traditional Russian festivity is famous for its blini (pancakes) with many fillings and toppings. Venues could be found in the capital's downtown districts, as well as its neighborhoods and nine public parks. The Lantern Festival is the first important festival after the Chinese Spring Festival pushing the Chinese New Year celebration to an exciting climax and marking its end. A toy tree walking interpreter .
Steps to make Festival Nankeen Platter:
- Boil 1/4 cup water with a pinch of salt and 1-tablespoon oil in a small pan until salt is dissolved or for approx. 3_4 minutes. cool down at room - Mix all ingredients and make dough.Keep one side for 15 minutes. Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as 'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it.
- Repeat the steps until dough becomes smooth, soft and it lightens its color. Make big round & cut it square/ strip. Heat oil with medium flame. Fry all chorafali. Sprinkle chilli powder & black salt.
- First Step is to Prepare the water to knead the dough - Take water and bring it to boil - while water boils sugar and salt as per taste. Now add ghee & Switch off the flame once water comes to boil and cool down at room temperature. To Knead the dough - In a mixing bowl add Mathiya Flour, Ajwain, Green chilli paste / while chilli powder and knead the dough with the water prepared in step 1. Knead the dough with hard consistency like that of Bhakri dough.
- Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as 'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it, and repeat the steps until dough becomes smooth.Now take the same dough, and stretch from both the sides, pull it off both the sides like the way we pull elastic.Please repeat this till it becomes soft and it lightens its color.
- Make equal portions of the dough balls and on a rolling pin roll out circles like puris/papad like from the dough balls but should be very thin - - Deep Fry these papads in hot oil in medium low flame, care should be taken that mathiyas fry quickly like papad. - - After frying take them out in a dish. - - Mathiyas are ready to be served.
- Take a bowl add rice flour,wheat flour green chili - Ginger paste, salt, Sesame seeds, Cream, Asafoetida & Turmeric powder in it & make dough with curd & water. Now keep aside for 15-20 mins.After 15-20 min take dough put it into chakli maker and give a shape of chakli. Now take one pan add oil for deep fry let oil get hot then put chakli and fry it.Chakli is ready to serve.
- Take a large bowl add hot milk and dissolve the sugar & salt in it. Once the sugar is dissolved add ghee and gradually add the maida & rava. After 10-15 minute the dough will become firmer than before. Knead the dough and Roll out the dough evenly and cut it into small diamond shape. Fry these in oil on low flame until they turn light brown and puffy.Take the shakkar paras out in a plate and let them cool completely. Shakkar paras is ready.
- Take a kadhai and heat add 1 tsp oil add cut chilli, curry leaves, turmeric and pinch of hing powder. Add poha and roast on slow gas flame 15- 20 mins proper stir as well. Now Add chilli powder, sugar powder, fried peanut & salt as per taste & Mix it well. Ready rosted poha chevda .
- Diwali festival Chorafali, Mathiya, Chakali, shakkarpara & Rosted poha Chevda are ready. Festival Nankeen Plater is ready to Serve
The Lantern Festival is the first important festival after the Chinese Spring Festival pushing the Chinese New Year celebration to an exciting climax and marking its end. A toy tree walking interpreter . Contribute to nankeen/sauvignon development by creating an account on GitHub. Community content is available under CC-BY-SA unless otherwise noted.
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