Saturday 8 December 2012

CHOLE BHATURE

CHOLE BHATURE





FOR CHOLE




INGREDIENTS
  • White chole (chickpea) - 250 grams (1.5 cups)
  • Baking Soda - 1/2 teaspoon
  • Anardana - 1 teaspoon
  • Dhania (coriander) powder - 1 teaspoon
  • Asafoetida (hing) - a pinch
  • Jeera (cumin seeds) - 1/2 teaspoon
  • Garam Masala powder - 1/4 teaspoon
  • Salt - 2 teaspoons
  • Red Chilli Powder - 1/4 teaspoon
  • Tomatoes - 4-5 medium sized
  • Green chillies -1-2
  • Ginger - 1 inch
  • Dried Amla - 5-6 small pieces
  • Oil-2 tablespoons
  • Coriander leaves for garnish

METHOD
  • Soak white chole overnight or for 8 hours with a pinch of soda in the water you soak in.

  • In a pressure cooker, add soaked chole, 1/2 teaspoon baking soda, 5-6 dried amla pieces and 1 teaspoon salt.
  • Dried amla is used to add color to the chole. 

  • Add water just enough to cover the chole (approx 1 inch above chole).
  • Close the lid and turn on the flame.
  • As the pressure reaches the maximum, lower the flame.
  • On a low flame, cook them for another 5-6 minutes.
  • Turn off the flame and let the pressure release.
  • As the pressure releases, open the cooker and it will appear as.
  • Now, remove the amla pieces from the chole.
  • Next, prepare the tadka.
  • Grind 4-5 tomatoes, 1-2 green chillies and 1 inch ginger together.
  • Keep them aside.
  • Next, heat oil in a pan.
  • Add jeera and hing and as they crackle add anardana.
  • Add dhania (coriander) powder.

  • Add tomatoes mixture that you prepared earlier.

  • Add red chilli powder. Allow the mixture to leave oil.




  • Add boiled chole to this mixture.
  • Add water if required to make gravy. 
  • Add garam masala powder.
  • Cover the pan with a lid. Allow it to get cooked for 5-10 minutes till a nice gravy is formed.

  • Garnish with fresh coriander leaves.
  • White chole are ready to serve with the bhaturas.


FOR BHATURA



INGREDIENTS
  • Maida (all-purpose flour) - 2 cups
  • Oil - 1 tablespoon
  • Sooji - 1/4 cup
  • Curd - 1/4 cup
  • Sugar - 1/2 teaspoon
  • Baking Soda - 1/2 teaspoon
  • Salt to taste
  • Warm Water to knead the dough (1/2 cup -1 cup approx)
  • Oil for deep frying
METHOD
  • Mix maida and sooji together.


  • Make a well in the center.
  • Add curd, 1 tablespoon oil, sugar, salt and baking soda.


  • Knead dough using warm water.
  • Dough should be slightly stiffer than chapati's dough.



  • Now, keep this dough aside in a warm and dark place for fermentation.
  • Keep it aside for around 2-4 hours.
  • After 2-4 hours, the dough is ready to make bhaturas.


  • Using the dough, roll round or oval bhaturas.
  • Heat oil in a pan for deep frying.
 


  • Deep fry them and as they appear done, take them out from oil.
  • Bhaturas are ready to serve with chole.

Tuesday 6 November 2012

IDLI - CHINESE STYLE

IDLI - CHINESE STYLE




 INGREDIENTS

  • Idli - 10-12  (Click here for the recipe)
  • Capsicum chopped - 2 medium sized
  • Beans chopped - 1 cup (250 grams approx)
  • Soya sauce - 2 tablespoons
  • Tomato ketchup - 3-4 tablespoons
  • Salt -1 teaspoon (adjust as per taste)
  • Black pepper powder -1/2 teaspoon (adjust as per taste)
  • Oil - 2 tablespoons
METHOD
  • Cut each idli into 4 pieces.

  • Heat oil in a pan.
  • Add chopped capsicum to it & saute for 2 minutes.


  • After 2 minutes, add chopped beans to it & fry them together for another 5 minutes till the vegetables become slightly soft.


  • Now, add salt & black pepper powder & mix well.






  • Add soya sauce & tomato ketchup to the mixture & mix well.
  • Soya sauce without onion garlic is widely available in the market, like in India, it is made available by the company named FunFoods.
  • Tomato ketchup without onion garlic is widely available by the companies named Kissan & Tops.
  • Mix them well.

  • Now add idli pieces to this mixture & mix them well.

  • Idli - chinese style is ready to serve.

Monday 15 October 2012

BOONDI KE LADDU

BOONDI KE LADDU









INGREDIENTS

FOR BOONDI
  • Besan (chickpea flour)- 1 cup (200 grams)
  • Water- 1/2 cup (100 ml)
  • Orange food color- a pinch (optional)
  • Oil for deep frying
FOR SUGAR SYRUP
  • Sugar- 1 cup (200 grams)
  • Water- 1/2 cup (100 ml)
  • Cardamom powder (elaichi)-1/4 teaspoon

METHOD
  • First prepare the sugar syrup.
  • Boil 1/2 cup water in a pan & add 1 cup sugar to it.


  • Add cardamom powder to it & boil it on medium high heat.
  • Sugar syrup has to be of one string consistency.
  • This will take around 7 minutes.

  • In the meantime, prepare the batter for the boondi.
  • Take besan (chickpea flour) in a pan & add 1/4 cup water to it.
  • Beat them really well to break all the lumps.




  • Now add the rest 1/4 cup water to this batter & mix well.
  • If you are adding orange food color, then add it to the batter at this stage.
  • The batter should be of a pouring consistency just like cake batter.




  • Sugar syrup must be ready by now.
  • Turn off the flame & keep it aside.
  • We will add hot boondis to this sugar syrup.
  • Heat oil in a pan.
  • Use a perforated spoon to make boondis.

  • Hold the spoon 2 inches above the hot oil.
  • Add some batter on this spoon & tap the spoon gently.
  • Boondis will fall in this hot oil.
  • Deep fry them till they turn golden in color & still soft.
  • Don't fry them too much as they will turn crispy otherwise.


  • Take them out from the hot oil on a paper towel & transfer them to the sugar syrup when still hot as they will absorb the sugar syrup easily.
  • Make boondis using all the batter & transfer to the sugar syrup.



  • When still warm, grease your hands with a little ghee & make round laddus using these boondis.
  • Don't let it cool down, as the sugar crystallizes & then it will be difficult to make the laddus.
  • You can grind them coarsely if you want smaller boondis.
  • Allow them to cool down.
  • Store them in an air tight container.
  • Boondi laddu is ready to serve.

Saturday 13 October 2012

RAVA (SEMOLINA) LADDU - My 100th recipe :)

RAVA (SEMOLINA) LADDU-My 100th recipe :)





INGREDIENTS

  • Sooji (rava / semolina)-1 small cup
  • Desi ghee- 2 tablespoons
  • Powdered sugar - 1 small cup (adjust according to taste)
  • Milk-1/2 cup
  • Coconut grated- 3-4 tablespoons
  • Cashew nut sliced- 1-2 tablespoon
  • Rains- a few

METHOD
  • Heat 2 tablespoons ghee in a heavy bottomed pan.
  • Lower the flame & add sliced cashew nuts & raisins.
  • As they increase in size, add grated coconut to it & fry for a minute.
  • Add sooji to it & mix well.




  • Fry for around 10 minutes.
  • A nice aroma of roasted sooji starts coming by this time.
  • Add powdered sugar at this time & mix well.



  • Now add milk slowly to this mixture.
  • Milk should be at room temperature.


  • Allow milk to get dried up.

  • Allow this mixture to cool down slightly.
  • When still warm, apply a little desi ghee on both the hands & taking a little mixture at a time, make small round laddus.
  • Allow them to cool down.
  • Rava laddu is ready to serve.

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