TOFU SALAD WITH HIN CHO RECIPE

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.

SERVE WITH HOT HIN CHO SOUP AND ENJOY!!!