Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

How to makeEgg baffat?How to cookEgg baffat?Learn the recipeEgg baffatby vahchef.For all...

Chicken Manchuria : Well it is delicious starter. It is my favourile starter to my hus...

How to makechicken with carrot?How to cookchicken with carrot?Learn the recipechicken wi...

Mutsch is a spicy & nutritious mutton dish. It is very a Kashmir recipe....

How to makeOriental Chicken Rice Dinner ?How to cookOriental Chicken Rice Dinner ?Lear...

Phool Sandheko Recipe, How To Make Phool Sandheko Recipe

Name: Phool Sandheko
Prep time: 30 min
Cook time: 2 min
Total time: 2 min
Yield: 2 persons

How to makePhool Sandheko?How to cookPhool Sandheko?Learn the recipePhool Sandhekoby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Phool Sandheko

(59 ratings)

0 reviews so far

Prep time
30 mins

Cook time
2 mins

Total time
32 mins

Author : Vahchef
Main Ingredient : eggs

Servings : 0 persons
Published date : June 12, 2018

Ingredients used in Phool Sandheko
• Eggs hard boiled - 6 numbers.
• Gingelly seeda - 10 teaspoons.
• Cumin seeds - 2 teaspoons.
• Timmur - 1/4 teaspoons.
• Yoghurt - 1 tablespoons.
• Lemon - 1 teaspoons.
• Salt - to taste.
• Mustard oil - 4 tablespoons.
• Fenugreek seeds - 1/2 teaspoons.
• Jimmu - 1/4 teaspoons.
• Green chillies - 3-4 numbers.
• Turmeric powder - pinch.
• Red chilli powder - 1/2 teaspoons.
• Green coriander - to taste.
Method:
1.dry roast gingelly seeds, cumin seeds and timmur. do not over roast.grind to a paste with yoghurt and lemon juice . mix in salt, a little water and transfer to a dish. 2.heat the oil till very hot; lower the flame and add fenugreek seeds and jimmu. after a while add green chillies and cook for one minute. add turmeric and red chilli powders.pour this oil immediately over the paste .mix well. 3.cut the hard boiled eggs into halves.coat each half well with the paste .transfer the coated eggs into a flat serving dish. 4.garnish with green coriander, and refrigerate. serve cold.