'Types Of Tempering In Indian Cuisine | तड़के के प्रकार | Basic Cooking Recipe In Hindi | Varun'

05:40 Oct 2, 2022 3 3

'Learn different types of temperings in Indian Cuisine from The Bombay Chef - Varun Inamdar only on Rajshri Food. Make this Basic Cooking Recipe In Hindi of तड़के के प्रकार at home and share with us your experiences in the comments section below. Please click on the CC button for English subtitles! Ingredients:- Tadka 1 (At the Beginning) Ref: Sambhar ¾ cup Pigeon Peas, pressure cooked 2 Drumsticks, cut and boiled 2 tbsp. Sambhar Masala 1 Tomato, diced finely 1 tbsp. Tamarind Pulp 1 tsp. Jaggery Tempering:- 2 tbsp. Coconut Oil 1 tsp. Mustard Seeds ¼ tsp. Fenugreek Seeds ¼ tsp. Asafoetida 3-4 Red Dried Chillies A sprig of Curry Leaves ½ tsp. Turmeric Powder 1 tsp. Red Chilli Powder Tadka 2 ( For finishing) Ref: Dal Tadka ¾ cup Pigeon Peas, pressure cooked 1 tomato, diced finely 2 tbsp. Coriander Leaves Tempering:- 2 tbsp. Ghee 1 tsp. Cumim Seeds ¼ tsp. Asafoetida 1 tbsp. Green Chillies 1 tbsp. Garlic, crushed ½ tsp. Turmeric Powder 1 tsp. Red Chilli Powder Method:- Tempering At The Beginning:- - Mix the Sambar ingredients together. - In a saucepan, heat coconuit oil and add mustard seeds to it. - Once the mustard seeds crackle, add fenugreek seeds, asafoetida, curry leaves and red chillies. Mix well. - Pour the Sambar mixture in the tempering and stir. Tempering For Finishing:- - In a pan, heat ghee and add cumin seeds and let them crackle. - Then add asafoetida, garlic-green chilli crush and stir. - Now add red chilli powder and pour over the Dal. Types of Tadkas are ready! Host: Varun Inamdar Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - http://www.youtube.com/user/rajshrifood?sub_confirmation=1 Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_And For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood Visit our Website for more Awesome Recipes http://rajshrifood.com/'

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