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What is a suitable substitute for amchur powder in recipes?
A suitable substitute for amchur powder in recipes is lemon or lime juice.
What is a suitable substitute for amchur in recipes?
A suitable substitute for amchur in recipes is lemon juice or tamarind paste, which can provide a similar tangy and sour flavor.
What substitute can be used for amchur powder in a recipe?
Lemon juice or tamarind paste can be used as substitutes for amchur powder in a recipe.
What spices start with the letter A?
Anise is one. It's got a liquorice flavor. Or you could consider: * Allspice * Almond * Amchur * Aniseed * Apple mint
Herbs that begin with an a?
* Ajwain (Trachyspermum ammi)* Akudjura (Solanum centrale)* Alexanders (Smyrnium olusatrum)* Alkanet (Anchusa arvensis), primarily for color* Allspice (Pimenta dioica)* (Alpinia galanga) Galangal* Amchur - mango powder (Mangifera)* Angelica (Angelica archangelica)* Anise (Pimpinella anisum)* Aniseed myrtle (Syzygium anisatum)* Annatto (Bixa orellana L.)* Apple mint (Mentha suaveolens)* Asafoetida (Ferula assafoetida)* Avocado Leaf (Peresea americana)
How do you say happy birthday in Ibibio?
200 gms: Refined flour1-2 nos. Eggs1 tbsp: Fresh Basil (finely chopped)1 tbsp: Five Spice powderTo taste: Salt1 tbsp: Sesame oil1 nos. Red Bell Pepper (cut into juliennes)4 nos. Spring Onion (finely sliced)1 tbsp: Szechwan paste1 tsp: Ramdev Black Pepper powderMethod1. Combine flour, egg, basil, five spice powder and salt and knead to a semi-stiff smooth dough.2. Roll into a sheet using pasta machine and then into noodles.3. Cook them into salted water.4. Heat oil in a wok, add red bell pepper and spring onion and stir fry quickly on a high flame.5. Add Szechwan sauce and toss well6. Then add cooked noodles and season accordingly.7. Roll noodles with fork then place into a bowl and garnish with red pepper and fresh basil.Page: 1 of 4Chicken Brinjal Surprise with Tomato Red Curry and Potato ChipsIngredientsFor Chicken Tangri4 nos. Chicken Leg pieces1 ½ cup Amul Curd (hung)1 tsp Ramdev Red Chilli powder1 tsp Ramdev Turmeric powder1 tsp Ramdev Garam Masala powder3 nos. Green Chillies (finely chopped)1 tbsp Ginger-garlic paste1 tsp Cumin seedsTo taste Salt2 tbsp Besan (dry roasted)For frying Fortune Refined OilFor Chicken Brinjal Surprise4 nos. Large Brinjals (2 whole brushed with oil, 2 sliced thickly)2 tbsp Amul Butter3 nos. Onions (finely chopped)10-12 cloves Garlic (finely chopped)4 nos. Green Chillies (finely chopped)4 nos. Tomatoes (finely chopped)400 gm Boneless Chicken (cut into tiny dices)1 ½ tsp Ramdev Red Chilli powder1 tsp Ramdev Turmeric powder1 tsp Ramdev Amchur powderTo taste Salt150 gm Parmesan cheese (grated)2 pcs Amul Gouda Cheese150 gm Amul Mozzarella CheeseFor the Gravy6 nos. Tomatoes (diced)4 nos. Onions (diced)3 nos. Black Cardamom5 nos. Green Cardamom50 gm Cashew nuts4-5 nos. Whole Red Chillies (dried)2"piece Ginger10 cloves Garlic3-4 nos. Green chillies3 sprigs Basil leaves1 cup Tomato puree50 gm Amul Butter100 ml Amul CreamTo taste Salt4 sprigs Fresh Coriander (finely chopped)For Potato Chips2 nos. Potatoes (peeled and cut into paper thin slices)For frying Fortune Refined OilTo taste Salt1/4th tsp Ramdev Chaat MasalaMethodChicken Tangri1. Make cuts in the chicken leg and keep aside.2. Combine hung curd with red chilli powder, turmeric powder, garam masala powder, green chillies, ginger-garlic paste, cumin seeds, salt and besan. Mix well and rub into chicken. Leave aside for half an hour.3. Half hour later deep fry marinated chicken leg till golden and cooked. Remove and drain on absorbent paper.For Chicken Brinjal Surprise4. Roast brinjals on an open flame, peel and mash well. Keep aside.5. Heat 1 tbsp butter in a pan and add onions and garlic and sauté till golden. Add green chillies and tomatoes and cook for 5 minutes.6. Mix in chicken pieces, red chilli powder, turmeric powder, amchur powder and salt. Mix in mashed roasted brinjal, remove from flame and mix in parmesan.7. Sprinkle over sliced brinjals with salt and pepper. Heat 1 tbsp butter and sear the brinjals.8. Preheat oven to 100*C. Arrange seared brinjals on a baking tray and top with some chicken mixture. Top with 3 alternate layers of seared brinjals and chicken filling. Top with a slice of gouda cheese and some mozzarella and bake for 5 minutes.For Gravy9. For the gravy, combine tomatoes, onions, black and green cardamom, cashewnuts, both types of chillies, ginger, garlic and basil. Add 2 cups water and boil till ingredients are cooked. Puree the mixture in a blender and pass through a sieve.10. Heat butter in a pan and add prepared gravy mixture. Also mix in tomato puree, cream and salt and cook the gravy till it thickens and till tomato puree gets cooked.Potato Chips11. Heat oil in a kadhai and deep fry potato slices till golden and crisp. Remove, drain on absorbent paper and toss with salt and chaat masala while still hot. Remove and drain on absorbent paper.Assembling12. Spread tomato gravy on a serving plate, place fried chicken leg on it and drizzle over with more gravy. Place brinjal stack next to it and arrange potato chips around it.Barfi Gulkand recipe by Zebi ZubairIngredients1 cup Amul Paneer (grated)1 cup Khoya (grated)½ cup Tangerine pulpFor Gulkand4 tbsp Sugar1 cup Rose petals6 nos. Magai paan leaves (shredded)1 tbsp MarmaladeMethod1. Combine paneer and khoya and mix thoroughly. Mix in tangerine pulp, spread into a tray and refrigerate.2. Combine sugar with 1 cup water and rose petals and cook till it becomes like a jam. When thick, remove and cool. Mix in shredded paan leaves and keep aside.3. Cut set paneer mixture into even sized pieces, spread over with marmalade and top with prepared gulkand.Page: 3 of 4Benarsi Kemami Sivaiain recipe by Zebi ZubairIngredients• 1/2 kg Benarsi Siwai• 1 kg Khoya• 2 kg Sugar• 1/2 kg Pure ghee• 3 drops Kevra essence• 10 pieces Green cardamom• 1 piece Nutmeg• 100 g Makhana (chopped)• 1 piece Coconut whole (gari)• 100 g Cashewnut• 100 g Almond• 100 g Kishmish• 5 pieces Silver foil (chandi ka waraq)MethodIn a pan add ghee and roast the sewai till brown. Add sugar, water, khoya and milk to a pan and bring to a boil till you get a four string consistency. Shallow-fry the dry fruits in oil. Add the roasted sewai to the dry fruits and sugar syrup. Cook on a slow flame for five minutes. Remove from heat and then add kewra essence (3 drops) in the mix. Season with cardamom powder and zaifal powder, rest it for 4 minutes. Decorate with silver foil and fried dry fruits before serving.
