Green Coriander Chutney

A nice and versatile chutney recipe.  This chutney can be used, for a lot of recipes.  Here in this case I am using it for chaat, can be put on sandwiches or you can make green pulav using this wonderful chutney.  So let me tell you all how I make this chutney.

INGREDIENTS:

Coriander leaves	1 cup
Green chillies	5-6 nos
Garlic	1 clove
Salt	1/2 tsp
Water	To grind
Lime juice	1/2 tsp

METHOD:

1.       Clean the coriander and wash it well.  Wash the green chillies.
2.       Add very little water and grind to a fine paste.
3.       Transfer it to a serving bowl.  Add lime juice and mix well. Adjust salt, if needed.
4.       Use as required.
        NOTES:
1.       Please use the green chillies according to your taste and the pungency of the chillies.

Date & Tamarind Chutney

This is a chutney, which can be used for all the chaat's you want to make.  Like, bhel puri, sev puri, papdi chaat, pani puri and the list of the chaat's go on & on.  This chutney can be made and stored in the refrigerator.  If stored well, it can stay for a month in the fridge.  With just a few ingredients this chutney can do wonders.

INGREDIENTS:

Dates	20 pitted
Tamarind	Size of a lime
Jaggery	1/4 cup+1 tbsp
Ginger powder	1/2 tsp
Coriander powder	1/4 tsp
Cumin powder	1/4 tsp
Chilli powder	1/2 tsp

METHOD:

1.       Boil the tamarind, dates and jaggery together for 10 minutes.  Dry roast the coriander and cumin seeds and powder them.
2.       If using dates with seeds, remove seeds once they are boiled.  Grind the boiled mixture to a fine paste.
3.       Strain the mixture/chutney in a vessel.  Keep this vessel and heat on low flame and bring it to a boil. 
4.       Add the ginger powder, coriander powder, cumin powder and chilli powder.
5.       After it bubbles, switch off the flame.  Let it cool.  Use as desired.

Chaat's

Write up will follow soon:

It's the season of ripe as well as raw mangoes...  Since I was able to get raw mangoes early this time, hubby wanted me to make this instant mango pickle.  So here I am with the recipe of the pickle made yesterday.  A flavoursome accompaniment served with rice, roti's or chappati's...

INGREDIENTS:

Raw mangoes	600 gms (chopped into small cubes)
Oil	1/2 cup
Mustard seeds	1 tsp
Fenugreek seeds/methi	1/4 tsp
Asafoetida/hing	1/2 tsp
Chilli powder	3 heaped tsps
Turmeric powder	1 tsp
Salt	2 heaped tsps

METHOD:

1.       Wash the mangoes and dry them thoroughly with a dry kitchen towel. (when choosing the mangoes choose the ones that are a little hard when touched)
2.       Once the mangoes are completely dry chop the mangoes into small cubes.  You can peel and then chop the mangoes. Peeling them is optional.

3.       Transfer the cubes into a large bowl.  Mix in 1 tsp of chilli powder, 1/2 tsp of turmeric powder and 2 tsps salt.  Mix well so as to coat all the mango cubes with the chilli powder, turmeric powder and salt.

4.       In a pan add the oil and bring it to heat on high flame.  Lower the flame then add the mustard seeds and let them splutter.  Then add in the fenugreek seeds, sauté them till they slightly change their colour.  Just about half a second.

5.       Add the asafoetida, the remaining turmeric powder and chilli powder and mix well.
6.       Stir well just about 3-4 times.  Just enough for the mangoes to coat well with the oil mixture.
7.       Keep on medium flame for 3-4 minutes.  Switch off flame.
8.       Once cooled, transfer to a well sterilised bottle and keep it in the fridge.
9.       Stays well for 10-15 days if handled properly and stored in a cool dry place.

NOTES:

1.       Do not burn the fenugreek seeds, by doing so the pickle will turn bitter.
2.       By handled properly, I mean use a dry spoon every-time you use the pickle.

 

Tawa Pulav



Today's recipe is a simple yet mouth-watering rice recipe.  Tawa Pulav as the name suggests is a rice preparation which is made with a few vegetables, cooked rice and the flavouring ingredient being the "Pav bhaji Masala".  It’s a street food recipe wherein the pulav is made on a big griddle/tawa.  Though of course, I have made it in a flat bottomed kadai/wok.  The taste is just awesome and believe me, the fragrance that this rice dish has loomed over the whole house and tempted us eat an extra spoonful of the rice.  So here goes how I made this pulav.

INGREDIENTS:
1 cup = 200 ml

Rice (basmati)	1 cup
Carrot	1 medium (chopped)
Peas	1/4 cup
Potatoes	2 medium or 1 big (chopped)
Capsicum	1 medium (chopped)
Onions	2 medium (sliced thinly)
Tomato	1 medium (chopped)
Red chilli & garlic paste	1 1/2 tbsp
Salt	1 tsp
Pav bhaji masala	1 1/2 tsp
Turmeric powder	1/4 tsp
Butter	1/2 tbsp
Oil	1/2 tbsp
Cumin seeds/jeera	1/2 tsp
Lemon juice	1 tbsp
Coriander leaves	To garnish

METHOD:

1.       Wash the rice well and soak the rice for half an hour.  Cook the rice till just about done.  Do not over-cook the rice.

2.       Chop the vegetables and pressure cook the potatoes, carrots and peas till soft.



 

 

3.       Heat the butter and oil together in a wok/kadai, add in the cumin seeds.  One they splutter add in the finely sliced onions and sauté them till translucent.  Add the chopped tomatoes and sauté them till soft and mushy.

4.       Add the red chilli & garlic paste and mix well.  Add the capsicum and the boiled veggies a little water (say about 1/2 a cup) and bring it to boil. 

5.       Once the water dries up mash the veggies with a potato masher.  Add salt and mix well.

6.       Add the pav bhaji masala and mix so that all the veggies are coated well with the masala.

7.       Add the cooked rice to this mixture and mix very gently so that the rice does not break.

8.       Add the lemon juice and gently mix again.

9.       Garnish with coriander leaves and serve hot with any raita of your choice.  Enjoy!!!

NOTES:

1.       The above recipe is good for 2-3 servings.

2.       Adjust the level of salt and chilli paste according to your taste.

3.       Adding lemon juice is optional.  But let me tell you, adding it takes the taste level up.

4.       I have used normal cooking rice as I didn’t have basmati on hand. 

5.       I have served this pulav with onion raita.

Whole wheat Coriander and Flax seed Dinner Rolls

Whoa!! back with a bread recipe.  Loved every moment of baking it.  Though there were a lotta hiccups doing this one.  Reason.  Constant power cuts.  By the end of it, I wondered if I would be able to have a baked bread or not.  It had been a while since my last bake.  Nothing in particular, just couldn't get my hands on it I guess.  I know the name sounds quite long,  but believe the process is quick and one which will get done in a jiffy.  Just that, we had to wait quite a while till these beauties came onto the table.  Where I did wonder and worry how they would turn out, I was pleasantly surprised that they turned out soft and delicious.  The reason for my worry like I said was the constant power cuts and I had already laid them in the oven, so all I had to do was wait till the power was back.  So without further ado, here comes the recipe to these yum beauties.

INGREDIENTS:

1 cup = 200 ml

Whole wheat flour/atta	1 cup
All purpose flour/maida	1/2 cup
Salt	3/4 tsp (or as per preference)
Honey/sugar	1/2 tbsp
Instant dry yeast	1 1/4 tsp
Warm water	3/4 cup
Olive oil	1 tbsp
Coriander leaves	A handful (finely chopped)
Flax seeds	1 tbsp
Flour	1/2- 1 tbsp (to dust)

METHOD:

1.       In a bowl take lukewarm water and add in the honey/sugar and mix well.  Add in the yeast stir well.  Cover it and keep it in a warm place for 5-7 mins and let it froth.

2.       Meanwhile, in a bowl or a clean kitchen counter take both the flour's, add salt and whisk together. Add in the coriander leaves (saving a few leaves to be sprinkled over the rolls) and half of the flax seeds.

3.       Make a well in the centre and pour in the yeast mixture.  Bring together the dough and knead slowly so that all the yeast mixture blends in with the flour. 

4.       Once the dough comes together knead for a good 10 mins.  Add half a tbsp of oil and knead for another 5 minutes.  By now, the dough should be soft and pliable.  Transfer the dough to a well oiled bowl and cover with a damp kitchen towel or cling wrap.

5.       Rest the dough in a warm place for an hour or till it doubles in size.  Mine doubled in an hour's time. 

6.       Once the dough doubles in size, punch down the down very lightly.  Knead for a min or two and divide the dough into eight equal parts.  (with this measure I got eight balls).

7.       Arrange them in a round cake tin in a circle. And let them rest again for another 20 mins.

 

8.       Sprinkle the top with remaining coriander leaves and flax seeds.

9.       Pre-heat the oven @190⁰C for 5 mins.  Transfer the tin into the oven and bake the dinner rolls for 15-20 mins.  Do keep a check after 15 mins.  Mine took 20-22 mins has I had to battle the power cuts.

10.   Cool them n a wire rack and serve with gravy or you could team it up with soups of your choice.

11.   Enjoy.

NOTES:

1.       I have used half a cup of plain/all purpose flour.  You could use all whole wheat flour or just all purpose flour too.

2.       Baking varies from oven to oven so pl keep a check after 15 mins of baking time.

3.       If the yeast doesn’t froth up, re-start all over again.

4.       You could alternate flax seeds with sunflower seeds too.

 

Channa Bhatura

Hi guys,  So here's the dish that I prepared a few days ago.  Am sure this is a dish loved by one and all.  Though I would prefer to do it very rarely coz it's a fried puri/Bhatura.  You could make it for special occasions, parties, when you have guests over or festivals.  Channa Bhatura is usually served as a combo meal.  Really hard to say it is from a particular place, as it is so famous and loved by everyone, all over India and everywhere.  Team it up with a pickle and a onion salad.  Divine bliss.  Let's check out, the recipe of making this wonderful goodness. 

INGREDIENTS:

For the channa masala:

1 cup- 200 ml

Chick peas/ kabuli channa	1 cup
Onions	2 big
Tomatoes	1 big
Ginger paste/ginger	1 tsp (5 ml)/1/2 an inch
Garlic paste/garlic pods	1 tsp (5 ml)/4 pods
Chilli powder	1 tsp
Turmeric powder	1/4 tsp
Coriander n cumin powder	1/2 tsp each
Channa/garam masala	1 tsp
Tea bag	1
Cloves	3
Cinnamon	1 inch
Green cardamom	2 pods
Salt	1 tsp or as per preference
Oil	1 tbsp

For the bhatura:

Wheat flour	2 cups
Baking powder	1 tsp
Baking soda/Soda bi-carb	1/4 tsp
Salt	1 tsp
Oil	1 tbsp
Water	To knead (about 1/4 cup)
Yoghurt	To knead (1/4 cup)
Milk (lukewarm)	To knead (about 1/4 cup)

METHOD:

 For the channa masala:

1.       Wash and soak the channa/chickpeas over-night in 3 cups of water.

2.       Next day drain the water and pour in fresh water (about 2 cups), add the cloves cinnamon, green cardamom and tea bag and cook the chickpeas in a pressure cooker.  Cook upto 7-8 whistles.  The chickpeas should be soft when squeezed in between fingers.

3.       While the chickpeas are getting cooked, chop the onions and tomatoes very fine.  If using whole ginger and garlic, chop the same very fine too.

4.       In a kadai/pan heat a tbsp of oil and add in the chopped ginger and garlic, sauté for a few seconds.  Add in the onions and sauté till translucent. (if using ginger and garlic paste add the onions first and then add the paste after a minute).  (this is to ensure that the ginger and garlic paste does not burn)

5.       Add in the chopped tomatoes and sauté till mushy.

6.       Once tomatoes are soft and mushy add in the turmeric and chilli powder and sauté till it blends well with the onion and tomato mixture.

7.       Now add in the channa masala or garam masala and mix well for a minute. 

8.       Remove the chickpeas from the cooker and also remove the tea bag from the chickpeas.  Add the chickpeas to the onion and tomato mixture and mix well so as to coat all of the masala to the chickpeas.  Add a cup of water and let it boil for 10-15 minutes on medium flame. 

9.       Adjust the salt and add a little water if you find the gravy too thick.

10.   Garnish with coriander leaves, onions rings and serve hot with the bhathura's.          



For the bhatura's:

1.       Take the flour in a wide bottomed vessel or a clean kitchen top. 

2.       Add the salt, baking powder, baking soda and mix well.

3.       Add in the yoghurt and bring together the dough.  Now add in the lukewarm milk and start kneading the dough.  Add in the water and knead to a hard dough.

4.       Rub in a little oil to the dough and cover the dough with a damp kitchen towel and keep it in a warm place for 2-3 hours.  (a few more hours won't hurt) (Infact, I kneaded the dough a day earlier and due to a few other commitments I had to postpone making the bhaturas's the next day.  So the dough ultimately got rested for a good 24 hours)  RESULT: Soft and fluffy from inside and crispy from outside and did I mention "yummy bhatura's"    

5.       Once the dough is rested for 2-3 hours,  knead again for a few minutes and make big balls of the dough.

6.       Keep the oil in a big wok/kadai to fry the bhatura's, while you roll the balls in a round shape.  Roll them almost as big as you would roll chappati's or rotis.  You could roll them in the size you prefer thou.  But bigger than puri's

7.       Once the oil is hot drop these bhatura's one by one and fry till they turn golden brown.  Fry them for a minute on each side.

8.       Drain on a tissue paper and serve hot with the channa masala.

NOTES:

1.       While cooking the chickpeas you could add 1/4 tsp of baking soda.  This tends to cooking the chickpeas soft.

2.       For the bhatura's you could use half white flour and half whole wheat flour or just whote flour too.

3.       You could remove the whole garam masala before adding it to the masala.

4.       With the above mentioned recipe you will get 10 bhatura's (the same size as in the pics)

5.       So this recipe would serve 3 people

6.       Resting the dough for 2-3 hours will result in soft and fluffy bhatura's

Enjoy the channa bhatura with onion rings and pickle b the side.  (the pickle in the pic is missing)