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Dahiwale Aalu August 23, 2009

Posted by Jenny in Uncategorized.
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A secret recipe shared by my friend – Anand Duggal



Ingredients:

  • 3-4 Peeled and chopped Potatoes
  • 3 tbsp curd
  • Begal gram flour/besan
  • Hing/asafoetida
  • Mustard seeds
  • 1-2 green chillies
  • Vegetable oil
  • Masalas: Red chilly powder, turmeric powder, garam masala (from local indian store) and salt to taste



Method:

  • Heat oil in pan/pressure cooker.Throw in mustard seeds and allow them to splutter.
  • Add a pinch of hing/asafoetida and green chilly whole. Stir the mixture.
  • Put the chopped potatoes.
  • Add all the masalas ; i.e., Red chilly powder, turmeric powder, garam masala and salt to taste.
  • Mix and add water and pressure cook for 2 whistles for making aalus soft.
  • Take curd and add gram flour and water and mix well. Pour the mixture to the aalu’s and add garam masala on top. Keep stirring.
  • Add a little water and then boil it to the desired consistency.
    Please note: Dont use too much curd, else the curry becomes very sour.

Bhatura August 23, 2009

Posted by Jenny in Uncategorized.
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Yummy bhaturas that can be served with chana masala. Recipe for chana masala has already been uploaded to http://tastebuds4experiments.blogspot.com/2009/08/chole-masala-or-chickpea-masala.html



Ingredients:

  • 2 cups plain flour (maida)/all purpose flour
  • 1/2 tsp. soda bicarb
  • 1 tsp sesame seeds/til
  • 1 tsp jeera/cumin seeds
  • pinch of ajwain(carom seeds) – this is optional
  • salt to taste
  • 2 tbsp. curds or buttermilk
  • 2 tbsp. butter or oil for kneading the dough
  • Milk to knead dough
  • Vegetable oil to deep fry




Method:

  • Sieve together flour, salt,soda, jeera and ajwain.
  • Mix in curds/buttermilk. Knead the dough. Use oil too.
  • Add enough milk to make it into a soft pliable dough.
  • Cover with a wet cloth.Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.Knead dough again.
  • Take fistful of dough. Roll and spread them like chapati; but make them thick (appx. 1/4 inch).
  • Fry in hot oil and keep pressing the bubbles till the side flares up.
  • Turn only once till the bhatura turns golden.
  • Serve it hot with chana masala and with sliced onion and lemon by the side!

Chole Masala or Chickpea Masala August 23, 2009

Posted by Jenny in Uncategorized.
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Ingredients:

  • 1 cup kabuli channa/chickpeas soaked overnight
  • 1 large tomato
  • 2 large onions
  • 2 green chillies slit
  • 1 tsp. ginger grated
  • 1 tsp. garlic crushed
  • Cumin seeds
  • 1 1/2 tbsp. chopped coriander/cilantro leaves

Masalas/Condiments :-

  • 2 tsps Chole masala ( available in Indian stores)
  • 1 tsp. red chilli powder
  • 1 tsp. coriander powder
  • turmeric powder(optional)
  • pepperpowder (optional)
  • salt to taste
  • Fenugreek (Methi) Powder
  • Tomato ketchup or puree

Method:

  • Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs. Leave a tea bag in it to add to the rich color ( optional). Soda could be added for adding volume to the chana.
  • Pressure cook chole with 1/3 tsp turmeric, water and salt upto 3 whistles. Drain the chole; but, reserve the liquid

  • Take some onion and all tomoatoes with 5-6 chana that have cooled. Grind them into a paste. (Optional pure tomato puree could be used.)
  • Blend garlic and ginger too.

  • Heat oil in a deep saucepan and add cumin seeds.
  • When the cumin seeds splutter, add ginger-garlic paste and 2 split green chillies. Saute them.
  • Add chopped onion to it and saute till they are brown.
  • Add the onion-tomato-chana paste and stir them.
  • Mix all the masala powders to it and saute for a minute.
  • When the mixture is cooked, add some reserve water and bring to a boil.
  • Add the chole to the mixture and mix gently so that chole are properly coated in the mixture
  • Put more reserved water depending on the gravy you need, check and adjust the seasoning.
  • Simmer the stove and cook covered for 5-6 minutes. Finally add some fenugreek/methi powder and take mixture off the stove.
  • Garnish it with cilantro leaves


Serve it with bhature, puri or chapatti with sliced onion and lemon by the side!
Recipe for Bature follows in my next blog:-). http://tastebuds4experiments.blogspot.com/2009/08/bhatura.html