01 Chatkharay!: 2007

Monday, September 3, 2007

Halwa Poori & Aaloo!






Poori Ingredients:-

Maida 2 Cups
Salt 1/4 tsp.
Oil 2 Tbsp.
Water as required.

Method:-

Mix all the ingredients & kneed into a soft dough. Make small balls. Roll into a VERY thin chapati. Deep fry in a hot oil.



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Khattay Aaloo:-


Patatoes 250 gms.
Salt to taste.
Red Chillie powder 1 tsp.
Turmeric (Haldi) powder 1/2 tsp.
Kalonji 1/4 tsp.
Methidana 1/4 tsp.
Zeera 1/4 tsp.
Sabit dhania 1/4 tsp.
Anardana ground 1/4 Cup.
water 1 Cup.
Oil 1/2 Cup.

Method:-
  • Cut potatoes in a small cubes.
  • Heat oil. Fry Zeera, add haldi, salt, red chillies, potatoes.
  • Fry little & add all other ingredients.
  • Mix & put in a pressure cooker for 5-10 minutes.
  • Serve Hot



Halwa:-


Sooji (Semolina) 250 gms.
Sugar 250 gms.
Ghee or oil 200 gms.
Small cardimon (Ilaichi) 2-3.
Water 3 Cups.
Yellow food color few drops.
raisins 1/2 cup.
Almonds, pistachio to garnish.

Method:-
  • In sauce pan put sooji & cook (bhuno).
  • Mix sugar & ilaichi.
  • Add water & food color.
  • Keep stirring until water dries.
  • Add raisons.
  • Add ghee & cook, keep stirring until it is ready.
  • Serve Hot.
  • Sprinkle Almonds & Pistachios.

Kachori!



Ingredients:
For filling:

Yellow moong dal 1/2 cup

Baisan 1/4 cup

Heeng a pinch

Oil 1 tbsp.

Ajwain 2 tbsp.

Garlic paste 1/4 tsp.

Black pepper powder 1/4 tsp.

Red chilli powder 1/4 tsp.

Turmeric powder 1/8 tsp.

Ginger paste 1 tsp.

Green chilli paste 2 tsp.

Salt to taste


For kachori Dough:


Flour 1 cup

Oil 2 Tbsp.

Baking soda 1/4 tsp.

Salt 1/4 tsp.

Water as required


Method:

  • 1. Wash moong dal and soak it in water for 3-4 hours.Deep fry the kachories on medium heat until golden brown.
  • Grind it coarsely using very little water.

  • Heat oil in a pan. Add heeng. Add the coarsely ground dal and saute over medium heat.

  • Add ginger, green chilli paste, red chilli powder, black pepper powder, garlic, turmeric powder, kalonji and cook for some more time.

  • When it is thick, add baisan and saute for 4-5 minutes over medium heat. Turn

    off the stove.

  • For the dough, in flour add salt, baking soda and oil. Mix well.

  • Knead well adding water as required to a smooth dough.

  • Put it aside for half an hour, covered with wet cloth. Then knead it once again.

  • Make small balls & roll them. Put about 2 tsps of filling in the center.

  • Seal the edges together using a little water and roll into a round ball.


Serve with achar & Khattay Aaloo

Khattay Aaloo:-

Patatoes 250 gms.
Salt to taste.
Red Chillie powder 1 tsp.
Turmeric (Haldi) powder 1/2 tsp.
Kalonji 1/4 tsp.
Methidana 1/4 tsp.
Zeera 1/4 tsp.
Sabit dhania 1/4 tsp.
Tamarind (Imli) 1TBsp.
water 1 Cup.
Oil 1/2 Cup.

Method:-
  • Cut potatoes in a small cubes.
  • Heat oil. Fry Zeera, add haldi, salt, red chillies, potatoes.
  • Fry little & add all other ingredients.
  • Mix & put in a pressure cooker for 5-10 minutes.
  • Serve Hot

Maziadar Kalay Chanay




Ingredients:-

Kalay Chanay 500 gms
Salt to taste
Soda 1/2 tsp.
Oil 2 Tbsp.
Ginger garlic paste 2 TBsp.
Zeera 1 tsp.
Red chillies powder 1-1/2 tsp.
haldi powder 1/2 tsp
Water as required.

Method:-

Soak the chanay in water with 1/2 tsp soda. for over night. In the morning drain the water & boil the chanas adding fresh water. when it is tender & water dries, remove from heat.
In another pan put zeera in little cooking oil. Add ginger garlic paste, salt, red chillies powder, haldi powder. Fry little, then add kalay chanay. Mix well, so that all is coated well. Serve hot. Sprinkle onion slices, mint leaves.

Fruit Chat!


Ingredients

Apples 2
Pears 2
Oranges 2
Pomegranate seeds 3\4 cup
white seedless grapes 1 cup
Seedless grapes 1 cup
Papaya 1
Bananas 3
Salt 2 tsp.
Sugar 1\4 cup
Black pepper powder 3\4 tsp.
Chaat masala 2 tsp.
Lemons juice 2
Oranges juice 2

Method:-

1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each piece into half. Cut grapes into half. Peel the papaya and cut into small cubes. Peel bananas and make thick slices.
2. Put all the fruits into a large bowl. Sprinkle salt, sugar, black pepper powder and chaat masala. Pour the lemon juice and orange juice and mix it well with a spoon.
3. Cover and slightly chill in the refrigerator before serving.

Bhel Puri!


Ingredients:-

Potatoes 250 gms.
Tomato ½ cup diced
Onions sliced 2-3
Boondi or besan pakoray 1 cup
Chick peas 1 cup pre-boiled
Green chilies 1-2 chopped
Fresh coriander leaves 1/2 cup chopped
Papri (chips made of dough)
cornflakes
Salt to taste
Plain rice pops crispy (murmuray) 2 cup
Imli chutney 1-2 cup
Yogurt beaten 1 kg.
Chaat masala 1 tsp.

Method:-

Boil potatoes untill soft, peel them & cut them into cubes.
In a bowl mix potatoes, tomatoes, sliced onion, fresh dhaniya leaves, green chilies, and boondi and chick peas.

To make the boondi mix about 3-4 table spoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Add a pinch of baking soda and keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water (mixed with 1/2 tsp. of salt & 1/2 tsp. of sugar). When they become soft, remove from the water and squeeze out the excess water with your hand.

Keep the chutney and yogurt in separate bowls to be added according to taste.

In another bowl combine the papri and rice crispies. You can also add a handful of plain corn flakes to make it crunchier.

Put some vegetable mixture in a plate to serve. Sprinkle the dry ingredients mixture. Put yogurt, chutney, salt and chat masala according to taste.

Serving: 6 to 8 persons

Aaloo Chana Chat




Ingredients:


Potatoes, boiled, peeled, diced 3
Chick peas, drained 1 can
Red chilli powder 1/2 tsp
Roasted cumin powder 1 tsp
Chaat masala 1 tsp
Green chillis, deseeded, finely chopped 2
Chopped coriander leaves 2 tbsp
Onion, finely chopped 1 Small
Tomato, deseeded, medium chopped 1
Lemon Juice 1 to 1 1/2
Salt to taste

Method:

  • Mix all the ingredients very well.
  • Serve Hot.
Also a treat for chat lovers.







Potato Chat


Rai 1/4tsp
Methidana 1/4tsp
Kalonji 1/4tsp
Red Chilli Powder to taste
Chat Masala Powder 1/2tsp
Khatai Powder 1/2tsp
Salt to taste
Water as required
Lemon Juice 2
Potato cut into cubes 1/2 Kg
curry leaves 5-6

Method:-

  • Boil potatoes & cut into cubes.
  • In little oil put rai, methidana, kalonji, red chillies, chat masala, khatai powder, salt, curry leaves adding some water. So that it may not be burnt.
  • Fry.
  • Mix lemon juice & boiled potatoes.
  • Cook till water dries & potatoes are coated well.

Serve as a chat or with paratha.

Papri Chat!


Ingredients:

For Puris:
Wheat Flour 1 1/2 cup
Maida 3 cups
Oil 1/4 cup
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp
Heeng 1/4 tsp
Cumin seeds 1 tsp
Ajwain Seeds 1 tsp
Vegetable Oil 2 tbsp
Salt to taste

For Green Chutney:
Coriander Leaves 1/2 bunch
Grated Coconut 1/2 cup
Lemon Juice 2-3 drops
Green Chilli 1 hot
Salt to taste

For Tamarind Chutney:
Dates 4-5
Tamarind 1 tbsp
Red Chilli Powder 1/4 tsp
Salt to taste

For Yoghurt:
Yoghurt 4 cups
Sugar 4 tbsp
Curry Leaves 2-3
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil 2 tsp

Other:
2 Potatoes Boiled

Method:

Puri:
  • Grind the cumin seeds and the ajwain seeds.
  • Mix maida, wheat flour, red chilli powder, turmeric, salt, hing,oil, crushed cumin and ajwain seeds together.
  • Knead a little hard dough adding water as required.
  • Roll out very small even size round puris of the dough.
  • Deep fry them in oil and pressing on center, o that they may swell up. Take out & keep aside.
Green Chutney:
  • Make the green chutney by mixing grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chillies in a mixer to make a fine paste. Keep aside.
Tamarind Chutney:
  • Make the tamarind chutney by boiling the dates and tamarind together in water till they are cooked. Then blend it in a blender to make a fine paste. Mix salt and red chilli powder to it. Keep it aside.
Yoghurt:-
  • Beat the yoghurt and add sugar and salt. Mix well.
  • Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt.
  • Mix it well and keep it aside.
Finally:-
  • Now boil the potatoes and cut into small cubes. Add salt and little chat masala powder.
  • In a plate take slightly pressed puris. Put one tbsp of potatoes. Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and tamarind chutney over it. Sprinkle little red chilli powder and chaat masala powder and serve!

Dahi Baray Special!



Ingredients :-

Dal maash dhuli (white) 2 cups (presoaked in luke warm water for 4-5 hours)
Baking soda 1 Pinch
Asafetida (Heeng) 1 pinch
Baking Soda 1 Pinch
For Curd:-
Curd 2 Cups
Salt ½ tsp
Ginger garlic paste 1 tsp.
Sugar 1 tsp.
red chili powder 1/2 tsp.
Coriander (zeera) powder 1/2 tsp.
Corn flour 1 tsp.
Water 2 Cups mixed with 1 tsp sugar & 1/2 tsp salt.

Method:-

Grind the presoaked dal into a paste and put salt, baking soda & heeng.
Mix well and leave for 10 minutes.
Then in a frying pan add plenty of oil for deep frying and with the help of a spoon drop into the pan flat rounded patties and fry till golden brown remove and put them into water (mixed with 1/2 tsp. salt, 1 tsp. sugar) mixture. Remove when soft, pressing it to drain excess water.

Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and zeera powder, corn flour and sugar.
Put the Dahi baras in Curd mixture to serve.

Garnish with sweet Imli Chutney and Chat Masala.

Serving: 6 persons

Gole Guppay!



Ingredients:

White flour (maida) 1 cup
Sujji (semolina) 1/2 cup
Salt 1 pinch

For Pani:

Red chili powder to taste.
Zeera 1 heaped tsp
Nosader 1/4 tp
Salt to taste
Black salt (kala namak) 1 pinch
Water 2 glass
Ginger paste 1/2” piece
Tamarind paste 1 tbs
Ajwain 1/2 tsp

Optional for Pani:

Fresh mint leaves 1/2 bunch
Green chillies 1-2 (to taste)

Method:

Mix the white flour and sujji and kneed into a hard dough. Roll into a VERY thin sheet and cut into 2” diameter circles with a biscuit cutter. Deep fry until golden.

Grind all the ingredients for the pani together and strain. Keep the liquid that strains through.

You can either have this dish plain or you can boil some chickpeas and potatoes and stuff them into the Gol Guppa.



Sunday, September 2, 2007

Cholay Batooray!





Cholay:-


Cholay Boiled 250gm
(with laung 3, bari ilaich 3,(crushed), darchini 1)
onion chopped 3
ginger paste 2tsp
haldi itsp
dhania powder 1 tsp
red chillies powder 1tsp
tomatoe cubes 1/2 cup
anardana roasted 1/2 cup
zeera 2 Tbsp
green chillies, green dhania, onion chopped to garnish
oil

Boil cholay with laung 3, bari ilaich 3,(crushed), darchini 1, soda & little salt. after soaking over night.
Take 1 Tbsp oil, fry onion & ginger to soft. Add haldi, dhania powder, add waterso that it may not be burnt. Bhuno, adding water. Add tomatoe . Make it soft.add anardana & zeera ground. Add cholay little crushed. Cover lid. Add salt add green dhania, green chillies, chopped onion& tomato at serving time.

Batooray:-

Maida 500 gm
Yogurt 1/2 cup
Sugar 2 Tbsp
Salt 2 Tbsp
Ghee 4Tbsp
Soda 1/2 tsp

Kneed well. Put it aside for 4-5 hours.
Make small balls. Rool in oval shape chapatis.
Deep fry in hot oil.
Serve hot.

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