INGREDIENTS:
- 1 cup chickpeas
- 1 cup dried red chilies
- 2 medium-sized onions(half moons)
- 25 cloves of garlic
- 1 cup oil
- 1/2 tsp. turmeric powder
- 1 cup tamarind pulp (imli ka pain)
- 1 tbsp. brown sugar
- 1/2 cup vinegar
- 10 small green chilies
- soy sauce
- Sliced cabbages, coriander and onions
FOR SOUP/ HIN CHO:
- 4 cups of water
- 1 handful of chopped cabbages
- 1 medium-sized onion (half moons)
- 1 fold of chazan (rice vermicelli)
- 10 cloves of garlic
- 15 black peppercorns
- 1 tsp. salt
- 1 sachet of knorr noodles masala or 1/2 tsp. of chicken powder
PROCEDURE:
SOUP PREPARATION:
- Take water in a saucepan and bring it to boiling.
- Add cabbages and onions, cook for 5 minutes and add vermicelli.
- Hand-grind garlic cloves and black peppercorns.
- Add this to the soup on the stove and add noodles masala, cover the lid and let cook until vegetables are tender.
SALAD PREPARATIONS:
- In a pan over the stove roast chickpeas until golden and grind them to a fine powder.
- Roast-dried red chilies, take off the pan, and grind.
- Take oil in a pan and fry onions until golden brown.
- Remove fried onions.
- Add 15 cloves of sliced garlic and add turmeric powder to it.
- Fry until golden brown and collect with frying oil.
- In the same pan take tamarind pulp and dissolve the sugar over low flame for 10-15 minutes and collect.
- In a separate bowl take vinegar, add chopped green chilies, and 10 cloves of chopped garlic.
- To prepare a single serving of salad take 250gm of sliced tofu in a bowl and 15gm each of coriander, cabbages, and onions. Add 2 tbsp. of soy sauce, 2 tbsp. of tamarind mix, 1 tbsp. of vinegar mix, 2 tsp. of fried garlic with its frying oil, 1 tsp. of fried onions, 1 tsp. of ground chickpea, 1/2 tsp. of ground red chilli.
- Mix all ingredients well.