Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, #waterchestnut/caltrop/singhara coated in masala#post 34th. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
#Waterchestnut/caltrop/singhara coated in masala#post 34th is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. #Waterchestnut/caltrop/singhara coated in masala#post 34th is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook #waterchestnut/caltrop/singhara coated in masala#post 34th using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make #Waterchestnut/caltrop/singhara coated in masala#post 34th:
- Prepare 1/2 kg Water chestnut /singhara
- Get Salt to taste (1/4 tsp)
- Make ready 1 pinch Red pepper powder
- Get 1 pinch Black pepper powder
- Take 1/4 tsp Chat masala
- Prepare 1 pinch Roasted cumin powder
- Prepare 1 piece Lemon
- Take 1 tbsp Mustard oil
Steps to make #Waterchestnut/caltrop/singhara coated in masala#post 34th:
- Firstly wash then boil water chestnut in plenty of water(water level should be up from the level of singharas, they should dip completely in water)..when came to a boil slow down the heat and cook fo' five minutes more and flame off(don't over cook the water chestnut as it's natural crunch will be removed)..let it to dip in boiling water fo' a while as cookin' process continous inside even after switch off the flame
- Put out of water and peel off the skin of singharas
- Take a wok or a pan and heat mustard oil till smoky stage..flame off and let to slightly cool the oil..add red pepper powder, black pepper powder, chat masala, roasted cumin powder, salt, peeled off water chestnut and give a good mix to keep coated the masala over singharas..cook fo' about 2 minutes and flame off
- Squeeze lemon over masala singharas fo' a tangy flavour (it's totally optional)
- Transfer into a serving bowl
- Serve immediately with a"lemon curl"decoration
So that’s going to wrap it up for this exceptional food #waterchestnut/caltrop/singhara coated in masala#post 34th recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
