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)

Capsicum and Cashew Masala

Hi everyone, like I said I put up a simple lunch menu with pomegranate raita, capsicum cashew masala, beetroot and potato tikkis/cutlets along with  naan.  So here comes the next recipe from the menu.  The thought of making this subzi/ veg gravy came up was, where we reside, this is one gravy that everyone seems to order.  Hubby has had this dish so many times and that made curious and I always wondered when do I get to order one,  but somehow, that hasn't happened till now.  So I thought why don’t I try it once at home.  Result, I quite liked it and hubby said that it almost matches to the one he has tasted.  So, easy and quick, this is how I made it.   

INGREDIENTS:

Green Capsicum	2 medium
Cashew nuts	15-20 nos
Onions	2 medium
Tomato	1
Coriander powder	1/2 tsp
Cumin powder	1/2 tsp
Turmeric powder	1/4 tsp
Chilli powder	1 tsp
Garam masala	1/2 tsp
Ginger garlic paste	1 tsp or 1/2 tsp each
Salt	As per preference
Oil	1 tbsp (15 ml)
Fresh cream	2 tbsp (30 ml)
Coriander leaves	To garnish

METHOD:

1.       Wash and cut the capsicum into cubes and keep aside. In a pan add a tsp of oil and sauté the cashew nuts till light golden.

2.       Chop the onions and tomatoes roughly and grind them in a mixer/grinder adding very little water to a fine paste.

3.       In a pan add a tbsp of oil,  add in the onion and tomato paste sauté for 2-3 minutes then add in the ginger garlic paste and sauté till the oil separates.

4.       Then add the turmeric powder, chilli powder, coriander and cumin powder and mix well till combined.  Sauté for 2 minutes. 

5.       Add in the capsicum, cashews, salt and about 1/2 a cup of water and let it simmer on low flame for 15 minutes or until the capsicum cooks well.

6.       Add the cream and garam masala and mix well.

7.       Serve hot garnished with coriander leaves and cream.

NOTES:

1.       This measure serves 3 people.

2.       You could use whole ginger and garlic.  If using whole, then grind it along with the onion and tomatoes.  About an inch of ginger and 2-3 garlic pods.

Mutter shufta

Today, it’s a very simple recipe with no much time required to be spent in the kitchen to prepare this yummy dish.  Mutter, otherwise known as, green peas here..  It's a Kashmiri main course, as far as I know.  Though of course, I have heard that it is more of a dessert with dry fruits in sugar syrup.  This is a recipe that I had seen in a book and had made about years back.  Browsing through the pantry, I seemed to have all the ingredients that you need to make this green peas gravy.  It made me nostalgic, that I immediately set out to make this wonderful dish.  I seemed to have misplaced the book in which I had written the recipe, so crossing my fingers that it does turn out the way we used to make I started with the recipe.  The result, yum yum.  Turned out exactly the way I wanted it.  Though there could be a slight difference in the measure of ingredients.  Served it here with butter garlic naan.  This was an awesome combo and was a hit.  So, do try this wonderful green peas gravy which makes you feel like having  a great restaurant dish at home.

INGREDIENTS:

Green peas (frozen or fresh)	1/2 cup about 100 gms
Oil	1/2 tsp
Cumin seeds	1/4 tsp
Yoghurt	1/2 cup
Khoya/ricotta cheese/paneer	1/3 cup
Turmeric powder	1/2 tsp
Red Chilli powder	3/4 tsp to 1 tsp
Garam masala	3/4 tsp
Kasuri methi/dry fenugreek leaves or powder	1 tsp
Salt	1/2 tsp or As needed
Coriander leaves	A little to garnish

METHOD:

1.       Wash the peas and boil them for 10 minutes.  Crumble the khoya (reduced milk), cheese or paneer and keep aside.  Also, whisk the curds and set aside.

2.       In a kadai/wok heat oil and add cumin seeds.  Once they splutter add the crumbled khoya, cheese or paneer (whatever you are using) and the curds and stir it on a low flame so that it does not curdle. 

3.       Once you see small bubbles at the sides of the wok add in the turmeric powder, chilli powder and mix well.

4.       Add the peas and salt and stir well to combine.  Raise the flame to medium and bring it to a boil, adding 1/4 cup/50 ml of water.  This should take about 10 minutes.

5.       Add in the garam masala and let it simmer on low flame for another 5 minutes.

6.       Lastly add in the kasuri methi by crushing them in between your palms and switch off the flame.

7.       Serve hot garnished with coriander leaves.  Enjoy it pulav, roti's or naan, choice is yours.

NOTES:

1.       This dish is usually prepared with khoya (reduced milk), I have used khoya in the recipe that I made.  But, if you are not able to get khoya you could make it with paneer or cheese.  Am sure it turns out well.  Though I haven't tried it with the other two.  Just see to it, that the cheese or paneer are fresh.
2.       The recipe that I have given serves 2-3 people.
3.       Do not miss out the fenugreek in the recipe as that gives this dish a wonderful taste that you would look for.
4.       Pl add the chilli powder and salt as per your taste.

Bajra Bhakri / Roti with Garlic Chutney

Hello everyone!!!  Today am back with a recipe which is, what I call a healthy one.  A recipe made from "pearl millet flour" or like we call it "bajra".  Though this might seem a very simple recipe/post to be put up, wherein, it might be done in so many households, I thought why not share with all this wonderful yet simple recipe.  It has a lot of health benefits, though I am no expert in this field I do know, it helps in digestion, helps keeping sugar levels in control, lowers cholesterol level and is a great source of energy.  Also, known as a poor man's staple food it is used extensively in rural parts of India.  Ok ok, why don’t I stick to what I know doing.  Giving you all the recipe, so here is how I made it..

INGREDIENTS:

For the roti/bhakri:

Pearl millet flour, bajra atta	1 cup
Whole wheat flour	1/3 cup
Salt	1 tsp (or as per preference)
Hot water	To knead (approx 3/4 cup)
Ghee	To smear on the roti/bhakri

For the garlic chutney:

Coconut	1/2 cup (grated)
Garlic	3-4 cloves
Salt	1/2 tsp (or as per preference)
Chilli powder	1 tsp
Tamarind paste	1/2 tsp
Warm water	1/4 cup to grind

METHOD:

For the roti/bhakri:   
1.       In a wide bowl take the pearl millet flour/bajra atta, add in the whole wheat flour and salt.  Add about half a cup of fairly hot water and knead into a soft dough.  Adding more if required.  I required about 3/4 cup water.
2.       Rest the dough for half an hour.
3.       Make small balls of the flour and roll them in the flour (you could roll them in whole wheat flour or pearl millet flour).  Roll them like you would roll a chappati dusting them with flour while rolling so that it does not stick.
4.       Heat a griddle/tawa and dry roast them till light brown colour. 
5.       Smear with melted ghee on one side and serve hot with garlic chutney.  Enjoy….
For the garlic chutney:
1.       In a mixer jar, transfer the grated coconut, garlic cloves, tamarind paste, salt and chilli powder.  Add warm water to it and blitz it till the mixture turns fine.
2.       Transfer to a serving dish. Serve with bharkri's/roti's.
Notes:
1.       I got 6 small and 2 big bhakri's/roti's.
2.       You could adjust the chilli powder in the chutney according to your taste and the spiciness of the chilli powder.
3.       In place of tamarind paste, tamarind could be used. Say about a tsp of tamarind.
4.       Store the remaining chutney in the fridge.
5.       Pl do not omit adding ghee to bhakri's/roti's

Masoor Masala

Today's recipe is a lentil (whole red lentils or sabut masoor dal) recipe which is mildly spiced and goes well with breads, Indian breads or with rice too.  A power packed side-dish.  It is very simple and probably a day to day curry which most of you might be cooking it as a regular dish.  But today when I cooked it along with kulcha's I thought why don’t I transform it into a post.  So here goes, my version of this yum and wonderful recipe.

INGREDIENTS:

Sabut masoor dal/whole red lentil	1 cup
Onions	2 medium
Tomato	1 big
Ginger garlic paste	1 tsp or 1/2 tsp each
Coriander & cumin powder	1 tsp or 1/2 tsp each
Garam masala	1 tsp
Turmeric powder	1/4 tsp
Red Chilli powder	1 tsp
Salt	3/4 tsp or as per preference
Oil	1 tbsp
Coriander leaves	To garnish

METHOD:

1.       Wash and soak the lentils for half an hour(these lentils do not need to be soaked overnight).

2.       Cook these lentils in the pressure cooker up-to 4-5 whistles.  They should be soft yet hold its shape.  If cooking them in a pan, cover the lentils with enough water and cook it till soft.

3.       In the meanwhile, finely chop the onions and tomatoes.  Reserve.

4.       In a pan/kadai, pour a tbsp of oil and bring to heat.  Add the ginger garlic paste, sauté, add in the chopped onions and sauté till they turn soft.  Add in the tomatoes and sauté till soft and mushy.

5.       At this point, add the turmeric powder, chilli powder and coriander & cumin powder and sauté well. 

6.       Add the cooked lentils to this masala and about 1/2 cup of water and mix well. 

7.       Add the garam masala and salt and stir well.  Let it come to a boil.  Add more water if you find the dish too thick.  (this dish should be semi thick).

8.       Garnish with chopped coriander leaves and serve hot with rice, breads or Indian breads.

NOTES:

1.       You could use about an inch of ginger and 3 cloves of garlic which are finely chopped, in place of ginger garlic paste.

2.       Pl add chilli powder as per your level of pungency.

3.       I added about 3/4 cup of water.

4.       Masoor masala is served here with kulcha's (Indian Bread)

5.       The recipe that I have given here serves 3 people.