Whosayna’s Zanzibar Mix Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Whosayna's Zanzibar Mix Rojo: Recipe by Husseina Nazir. Great recipe for Whosayna's Zanzibar Mix Rojo Juicy J - Zanzibar, Zanzibar, Gianluca Zunda - Zanzibar, ARABESQUE - Zanzibar, Zanzibar - Mon paradi, John Talabot - Zanzibar, Neal Schon - Zanzibar, Zanzibar - Вятры (Бонус-трек) и другие.
Here is the best “Whosayna’s Zanzibar Mix” recipe we have found so far. This will be smell and look delicious.
Ingredients of Whosayna’s Zanzibar Mix
- Prepare of Chana Ras/Rojo:.
- Take 1 cup of Black Chana.
- Take 4 of Potatoes.
- Prepare 2 tbsp of All Purpose Flour (Maida).
- Prepare 2 of Green Chillies.
- It’s 1/4 tsp of Turmeric Powder.
- It’s of Lemon Juice.
- Take of Salt (as required).
- Prepare of Daal Bhhajia:.
- Take 2 cups of Chauli ki daal (Black Eyed Beans splitted).
- It’s of Salt (as required).
- It’s 1/2 cup of Methhi/Fenugreek Leaves (chopped).
- Make ready 1/2 cup of Bhhaji/Spinach (chopped).
- It’s 1 of Green Chilli.
- It’s 1 of Onion.
- Make ready of Bateta Vadas:.
- It’s 3 of Potatoes.
- Take of Salt (as required).
- Prepare of Lemon juice.
- You need of Chilli powder (pinch).
- Prepare of Batter:.
- Prepare 3 tbsp of Besan/Gram Flour.
- It’s of Salt (as required).
- Prepare 1/2 tsp of Baking Powder.
- Take of Coconut Chutney:.
- Make ready 1 of Coconut (grated).
- Make ready of Salt (as required).
- Prepare 2 of Green Chillies.
- Take 1 of Garlic Clove.
- Take of Lemon Juice.
- Take Leaves of Few Coriander.
- Prepare of Red Chilli Chutney:.
- It’s 8-9 of Red Chillies.
- Make ready of Lemon Juice.
- Prepare of Salt.
- Make ready 1 of Garlic Clove.
- Prepare of Cassava Crisp:.
- It’s 1 of Cassava/Tapioca.
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Whosayna’s Zanzibar Mix step by step
- Chana Ras/Mix Rojo: Soak chana overnight, then boil with salt and water till done. Boil potatoes with peels. Peel and cut 3 potatoes in cubes. Blend maida, 1 boiled potato, green chillies, turmeric, salt and lemon with two glasses of water, keep on boil stirring now and then not to let lumps form as it boil add chana and potatoes cook for another 10 minutes and remove from flame, garnish with coriander leaves..
- Daal Bhhajia: Soak daal over night then blend all except salt, methhi leaves and bhhaji, should not put much water, just like we blend for vadas. Because you will use hands to shape the bhajia, deep fry till nicely browned up.
Bateta Vadas: Boil potatoes with skin on, then peel and mash them, add the other ingredients and mix well. Make small balls.
Batter: Make thin batter, dip each potato ball in it and deep fry to golden brown colour..
- Coconut Chutney: Blend all roughly with lemon juice and little water, should be grainy not paste like.
Red Chilli Chutney: Blend all together to fine paste.
Cassava Crisp: Peel cassava wash and dry with kitchen towel. Grated on towel so all water drains there. Deep fry till crisped up.
How to serve: In a bowl put 1/2 full of chana ras, top up with 2-3 daal bhajias, 2 bateta vadas, chopped onions, handful of cassava crisps and coconut and red chilli chutney.
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