Planning to cook something new like delicious Ashak at home or hotel for the first time but and don’t know the exact Ashak recipe, here at ingredients recipes with the help of many expert chefs. We would try to give you a brief and understandable article with simple steps on how to make Ashak recipe at home. Follow these steps and make delicious Ashak and serve in the front of your loved one.
How To Make Ashak Recipe At Home [Simple Steps]
This article has the following things including like Ashak recipe, Ashak recipe Sanjeev Kapoor, Ashak ingredients, Ashak calories:
Ashak Recipe Sanjeev Kapoor
With the help of Sanjeev Kapoor method, we at ingredients recipes try to provide you the best and easiest method on how you can make any dish like this one. Sanjeev Kapoor is India’s one of the best chefs. He is famous for his simplicity and for making understand any dish method easily.
In this section of this article, ingredients recipes will give the number of lists of Ashak ingredients. Prepare your stuff for the dish and be double sure that you have all Ingredients as this section have.
- 1 kg plain flour, plus extra for kneading
- 2 tbsp salt
- 1 tbsp vegetable oil
- 500 ml (2 cups) water, approximately
- 250 ml (1 cup) vegetable oil
- 2 large onions, chopped
- 1 kg beef mince
- 4 garlic cloves, chopped
- 1 red capsicum, chopped
- 400 g can diced tomatoes
- 2medium red chillies, chopped
- 1 tbsp ground turmeric
- 1 tbsp salt
- 250 ml (1 cup) boiling water
- 1 cup chana dal, soaked, rinsed and cooked until tender
- 1 kg gandana, leeks or chives, washed and finely chopped
- 1 tbsp freshly ground black pepper
- 1 tbsp salt
- 2 tbsp margarine or soft butter
- 1 bunch coriander, washed and chopped
- 2 garlic cloves
- 1 tsp salt
- 1 kg natural yoghurt
- 250 ml (1 cup) water
- dried mint, to serve
This article will help you to make Ashak recipe. We have used professional chef method to make you understand, how you can make this dish at home just by following simple steps given in this article. The only thing you have to do is just follow the Ashak recipe procedure and make this dish at your home.
To make the dough, place the flour, salt and oil in a large bowl and gradually add the water until a firm dough forms. (You may not need all of the water.) Turn out onto a lightly floured work surface and knead for 8–10 minutes, or until dough is smooth and elastic. Cover with plastic wrap and refrigerate for at least 30 minutes.
To make the sauce, heat the oil in a large saucepan over medium–high heat. Cook the onion for 6–8 minutes, or until golden. Remove onion from pan, leaving as much oil in pan as possible. Add the mince and cook for 15 minutes, or until lightly browned and liquid is evaporated. Return onion to pan and add all remaining ingredients, except the boiling water and chana dal. Mix well and cook for 2 minutes. Add the boiling water. Cover, reduce heat to low and simmer, topping up with extra water if necessary, for 30 minutes. Add the chana dal and stir through. Reheat just before serving.
To make the filling, combine all ingredients and refrigerate until needed.
Divide the dough into eight pieces and roll each into a ball on a lightly floured work surface. Working with one ball at a time, and keeping the others covered with a cloth to prevent drying out, roll balls into 20 cm circles, then cut in half. Using a pasta machine on the widest setting, roll out dough, lightly dusting with flour when necessary to prevent sticking. Reduce setting on machine and pass through dough again, repeating until dough is about 2 mm thick. Cut into 3 cm squares. Place 1 tsp of the gandana mixture in centre of a square. Moisten edges with a little water and press edges together to seal. Place on a tray lined with a tea towel. Repeat with remaining dough and filling.
To make the garlic yoghurt, use a mortar and pestle to pound the garlic and salt to form a smooth paste. Whisk together the yoghurt, garlic paste and water in a bowl until smooth. Set aside.
Bring a large saucepan of water to the boil. Cook the ashak, in batches, for 3–4 minutes, or until they float to the surface and start to flip over. Drain well.
Spread the garlic yoghurt onto a serving platter. Place ashak on top, then spoon over the meat sauce. Scatter generously with dried mint.
Calories depend on types of dishes, different dishes have a different amount of calories like this Ashak recipe has 50 calories.
Cooking is one of the best hobbies and most of us like to do it. We guess you enjoyed the whole procedure of making Ashak dish at home or at the office. No matter this is your first time or you are a kitchen master, we elaborated in such a manner that you will not face any kind problem on making it. Our team is 24/7 available for you, feel free to contact us anytime.