KHULCHA WITH AMRITSARI CHANNA

U need : For Khulchas:


semolina(sooji):1/2 cup
wheat flour: 1 cup
white flour: 1 cup
sugar: 1 tsp
salt: to taste
baking powder: 1/2 tsp
water to knead.


For Amritsari channa:


chick peas( chola): 1 cup             bay leaf: 1
big cardamom: 1                          kashmiri chilli powder: 1/2 tsp
small green cadamom: 2            dhaniya jeera powder: 1 tsp
cinnamon stick" 2                        chola masala: 1 tsp
cloves: 2                                        chat masala: 1 tsp
cooking soda: 1/2 tsp                  oil: 2 tablsp
salt to taste                                   coriander leaves: 2 tsp
lemon slices: 4                              ginger julliene: 2 tsp
green chillies slit: 2                      tomato puree: 2 tsp  


Method: Khulchas
 In a small bowl soak the semolina with sugar and 1/2 cup water for 10 mins.
In another bowl mix together the flours,baking powder and salt. Pour the soaked semolina mix and knead to a soft but firm dough.Cover and rest for 1 hr.


Heat a tava.
Knead the dough once again.Take a medium size piece and roll to a semi thick circular using rolling pin and some wheat flour.Dust  off the excess flour. Put the khlcha on the tava and cook well on both sides till light brown specs appear. Add a little butter ,flip on both sides and serve hot with amritsari channa.


Amritsari channa:
Soak chik peas over night with the cooking soda. Next day wash well and put in the pressure cooker along with cardamoms,cloves and cinnamon.
Cook well till the chola is soft and well cooked.
In a kadai add the oil.Once the oil is heated add the bay leaf and 1 tsp ginger julliene. Saute. Add tomato puree and stir further.Add chilli powder,dhaniyajeera powder,chola masala and chat masala.Continue stirring. 
Add the cooked chola along with the chola stock.Add salt.Simmer till the chola becomes semi  thick gravy. the gravy should semi thick.


Garnish  with ginger julliene ,slit green chillies , lemon pieces and coriander leaves and serve hot as an accompaniment to khulchas.


Bon Apetite!!!!!!!!!!!!!!!!!!!

ADAI & MALABAR AVIAL

U need:

Toover dal : 1/2 cup

Urad dal: 2 tablsp

masoor dal: 2 tablsp

moong dal: 2 tablsp

green gram dal: 2 tablsp

rice: 3/4 cup

red chillies: 3

curry leaves: few

grated coconut: 3 tablsp

salt to taste

pinch asefodita

For Avial: 

mixed vegetable( ashgourd,redpumpkin,raw banana,snakegourd,carrot): 3 cups cut into sticks

turmeric powder: 1/2 tsp

grated coconut: 3/4 cup

small onions( shallots): 1/4 cup

green chillies: 3

cumin seeds: 1 tsp

curd: 2 cups

Method.

1. Soak the lentils and the rice for 3 hours. Drain the water and grind to a semi coarse paste along with the red chillies and curry leaves,salt and pinch asefodita using  3/4 cup water.

2.Transfer the paste into a bowl.Add the curry leaves and grated coconut.

3. Heat tava and make semi thick pancakes using oil to cook well on both sides.

Keep in a plate.Set aside.The adais are ready

Avial: In a cooking pan add 3 cups water,turmeric powder and the cut vegetables along with chopped drumsticks.Stir well and cook.Add salt.

Grind together the coconut,onion,green chillies and cumin to a fine paste.Add this paste to the simmering vegetables and continue cooking till the vegetables are cooked the the paste is well blended.

Add the curd and curry leaves.Simmer for a few mins and serve hot with adais.

This is a a very popular combo meal in South India especially in Tamil nadu.

The Avial can also be eaten as a side dish with rice,sambhar and pappads.

Enjoy!!!!!!!!Bon Apetite!!!!!!!!!!!!!

VEGETABLE AU GRATIN & CHILLI TOAST

U need:
Mixed vegetables(beans,carrots,peas,capsicum,cauliflower,fresh corn) : 2 cups
butter: 2 tablsp
onion: 1 sliced fine
dried herbs: 1/2 tsp
green chillies: 2( julienne)
salt and pepper to taste
grated cheddar or parmessan cheese: 2 tablsp


For the sauce:
White flour: 1 tablsp
Butter: 2 tablsp
Milk: 2 cups


Method: 
1. Prepare white sauce: In a kadai add the butter and once the butter is melted add the flour and keep stirring briskly till the mix is blended well.Slowly add the milk continuing to stir to prevent any lumps being formed. Once the sauce is thickening switch off the gas.


2. In another kadai add the butter and when the butter melts add the onions.Fry well for a few mins.Now add the diced mixed vegetables and continue stirring.Add the dried herbs.green chillies,salt and pepper.Add 1/2 cup water,cover and cook the vegetables till semi cooked.Remove the lid,add the white sauce,stirring well all the time till the sauce blends well in the vegetables.


3. Transfer the mix into a greased oven proof dish.Sprinkle grated cheese on top and bake in the oven for 20 mins or till the cheese has melted.


Chiili toast: In a small pot add 2 tablsp salted butter,finely minced 1 green chilli,1/2 tsp mustard powder and mix well .
Take 2 slices of fresh bread.Apply the chilli butter on the bread.Grill/bake in a hot oven.


Cut the chilli toast into 2.Serve hot as an accompaniment to the vegetable au gratin.

LADIESFINGER IN MUSTARD SAUCE

U need:


Bindi( Ladiesfinger): 150 gms
yellow mustard seeds: 2 tablsp
green chillies(slit):3
oil: 2 tablsp
salt to taste


Method:


1. Wash the bindi well.Cut the top and the tail and slit into two.


2. Soak the yellow mustard seeds in 1/2 cup water for 20 mins.


3.Heat oil in a kadai.Add oil.Add 1/2 tsp kala jeera and saute.Add the bindi pieces and stir well on medium heat till they are lightly browned.Add 1/2 cup water and cook.


4.Drain the water from the mustard seeds and grind to a smooth paste using a little fresh water.


5. Add salt to the bindi .Sir.Add the ground mustard paste and slit green chillies.


6. Simmer for 5 mins. Once the gravy thickens,Switch off the gas and cover the sabji with a lid.


7. Serve this delicious bindi in mustard sauce with hot rice and moong dal.