Chhole Bhature

Chhole


Ingredients:

• 2 cups Chhole (soaked overnight)
• 2 tomatoes (chopped)
  
• 2 onions (chopped)
  
• 4 slices garlic (chopped)
  
• 1/2" cube ginger (chopped)
  
• 2 green chillies sliced
• Salt
• 1/4 tsp turmeric
• 1 tsp chilli powder
• 1 heaped tsp coriander powder
• 1/2 tsp roasted cumin powder
• 1 tbsp oil
• 1/2 tsp garam masala powder
• 3 tsp chole powder
• 1/4 tsp cumin seeds
• A few curry leaves
• 1/4 tsp aamchur powder (optional as per taste)
• 1/2 tsp sugar (optional as per taste)
• Some coriander leaves and chopped onions to garnish

Method:

• Add salt to chhole and boil in pressure cooker (optionally with 1-2 tea bags) for about 30 minutes (or until soft)
• Put oil in a pan, add cumin seeds. Once these crackle, add curry leaves, green chillies, ginger, garlic.
• When garlic turns somewhat brown, add onions & a pinch of salt. Stir fry till onions are golden-brown.
• Add tomatoes, 1/2 tsp salt, coriander powder, turmeric powder, chilli powder, 2 tsp chana masala. In alternate actions, stir the mixture and cover the pan for around 1 minute. Repeat till oil oozes out of the sides of the mixture in the pan.
  
• Remove tea bags from chhole. Drain it and add it to the pan, leave water aside.
• Add some salt, 1 tsp chana masala. Add some water (left over from boiling chhole) if required (adjust salt content for water). Add aamchur powder (optional) and sugar (optional).
• Cook chhole till the mixture is dry. It takes about 7-8 minutes.
  
• Taste and add/adjust spices as required. Cook for 1-2 minutes.
  
• Garnish with coriander leaves and chopped onion. Serve with puri/bhature.

Bhature


Ingredients:

• 1 cup refined wheat flour (maida)
• 1/3 cup Yoghurt
• 1/4 tsp Baking Soda OR 1/4 tsp Fruit Salt (Eno)
  
• 1/2 tbsp Sugar
• Oil for frying
• Salt to taste
  

Method:

• Mix flour with baking powder and salt.
• Mix yoghurt and sugar and add to the flour.
• Add lukewarm water (as required - gradually) and knead it into soft dough.
• Cover the dough with a wet cloth and keep it aside in warm place for fermentation (about 3 hours if using baking powder - about 1 hour if using fruit salt)
  
• Divide it into 10-12 equal portions, roll them into balls. Cover and set aside for 5 minutes.
• Flatten the balls by pressing in between the greased palms.
• Roll into 5-6 inch diameter and ensure that thickness is around 5 mm (like big thick puri).
  
• Heat oil in a kadai and deep fry on high flame till light brown spots appear on lower side. Turn the bhatura and repeat. This takes more time than a puri.
  
• Serve hot with chhole.

Better than Kayani Shrewsbury Biscuits

After trying out many recipes and buying Shrewsbury biscuits from many more bakeries and shops, I have finally found a recipe that not only matches the Kayani Shrewsbury biscuits, but I would venture out to say "results in biscuits that are tastier than the ones at Kayani!!!!"

Here we go:

Ingredients:
o 100g Powder sugar(you can grind grain sugar for 5-10 sec to get this)
o 150g Pure salted Butter(I use Amul)
o 200g Refined flour(also called Maida or All-Purpose Flour)

Procedure:
1. Pre-heat the oven to 150°C.
2. Start off with butter right from the refrigerator and cream it till it is not solid.
3. Cream the butter and sugar just until the sugar is mixed with the butter.
4. Add the flour in one go, and use a cut & fold motion of the spatula to incorporate the flour.
5. Refrigerate for 5-10 min if the dough is oozing with butter.
6. Lightly knead the dough to form a smooth dough.
7. Refrigerate again if required.
8. Make about 24 equal sized balls and place them on a baking tray.
9. Flatten out just a little bit with a fork to form a "peda" like ball.
10. Place in pre-heated oven for 30 mins.
11. Enjoy!!!!

Aloo Rolls.

Ingredients:
• 4 Cups boiled potatoes • 1 Cup boiled beans (chopped) • 2 Onions (chopped) • 4 tbsp Raisins • 2 tsp Garam masala • 2 tsp Cumin powder • 1 tsp Turmeric powder • 4 tbsp coriander leaves (chopped) • Green chillies (chopped) • 1 tsp red pepper • Salt/Rock Salt as per taste
Cooking Instructions:
• Mix chopped onions, beans, green chillies and raisins. • Add cumin powder, turmeric powder, coriander leaves and salt. (If you want to use this recipe on Vrat then add Rock salt) • Mix it well. • Filling for tikki is ready. • Mash the boiled potatoes. • Add garam masala, red pepper and salt. • Mix it to prepare dough. • Make small balls from the dough and flatten it. • Now put one tbsp of the filling on the flattened ball. • Close it with another potato ball and flatten it. • Heat the oil. • Fry these flattened balls till they turn brown. • Serve it with curd and green chutney.

Sev Tameta Nu Shaak

Preparation Time : 5 mins
Cooking Time : 15 mins.
Serves / Makes : 4

Ingredients
250 gms Green Tomatoes
100 gms nylon sev
2-4 cloves of Garlic (optional)
2 cups of water
2 tsps Oil
1 tsp cumin seeds
1/4 tsp Turmeric powder
1 tsp chilli powder
2 tsp dhania powder
A pinch of asafoetida
1-2 tbsp Jaggery
Salt to taste
Few sprigs of corriander leaves for garnish

Method
Chop the tomatoes into small cubes. Chop the garlic very finely.
Heat the oil in a frying pan. Add the cumin seeds and aloow them to splutter. Add the asafoetida and the chilli powder and immediately add the chopped tomatoes, garlic and water.
Cook on a medium flame till the tomatoes are done. Add a little more water if required.
Add the jaggery, salt and dhania powder. Cover and cook till the jaggery melts completely.
Do not let all the water to evaporate. Maintain a watery gravy to soften the sev.
At the time of serving, fill half of the serving bowl with the vegetable and top it with the nylon sev. Garnish with chopped coriander leaves.
Serve hot with rotis, parathas, steamed rice or khichdi.

User Comments & Tips
A variation of this vegetable can be made using ripe tomatoes and adding khandvi at the last step.

Aloo Tikki

Ingredients:

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Dahi Wada

Ingredients: :

For Wada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:

• For Bada - Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.
• For Dahi - Blend the curd (yogurt) and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, red chili powder and cumin powder.
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve the dahi vadas chilled.

Coconut chutney

Cooking Time : 15 min.
Preparation Time : 10 min.
Makes 1 cup.

Ingredients
1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tablespoon roasted split gram (daria dal), optional
salt to taste

For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil

Method

1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.

3. Refrigerate and use as required.