U need:
For Dal:
Channa dal( Bengal gram): 1 cup soaked in water for 30 mins
Onion: 1 medium chopped fine
ginger : 2" minced fine
green chillies: 2 minced fine
chilli powder: 3/4th tsp
turmeric:1/2 tsp
amchur:1/2 tsp
garam masala: 1/2 tsp
dhaniya powder: 1 tsp
curry leaves: 21 tsp
coriander leaves: 2 tsp
tomato: 1 medium chopped fine
salt to taste
oil 2 tabslp
jeera: 1 tsp
For Pakwaan:
Maida: 1and1/2 cups
black pepper powder: 1/2 tsp
salt to taste
ghee: 2 tablsp
warm water to knead
kasoori methi(crushed):1/2 tsp(optional)
oil to deep fry
Method:
For dal:
1.Clean soaked dal and pressure cook with ginger,1/2 tsp chilli powder and turmeric for 3 whistles.The dal should be well cooked.
2.Heat oil in a pan. When hot add jeera and curry leaves.Saute.Add minced green chilies and chopped onions.Stir well for few mins. Add tomatoes and cooked till the tomatoes are well done.Sprinkle some water if needed.
3.Now add amchur,the balance chilli powder,garam masala and dhaniya powder. Continue stirring adding a little water till the masala is well cooked. Now add the cooked dal and salt. Simmer gently till the dal is semi thick and the masala and dal is well blended.Add coriander leaves.Stir well.
4. Transfer to a serving bowl and serve with pakwaans.
Pakwaans:
1.In a bowl add all the dry ingredients.Mix well.Now make a smooth dough using warm water.Knead the dough well for at least 10 mins.Cover and set aside (15 mins).
2. Heat oil in a deep pan. Take a small portion and roll into medium size puris. With a fork prick the rolled puri. This will prevent the pakwaans from swelling.
3. Deep fry these pakwaans till golden colour on both sides.The pakwaans should be flat and crisp.
4. Serve with dal.
Note: A traditional Sindhi breakfast recipe this combination of dal and the crispy pakwanns just melt in the mouth.This recipe was given to me by a friend of mine in Mumbai. The addition of kasoori methi gives an additional taste to the pakwaans. You can roll the mini sized dough into any shape you want.
Bonn!!!Appetite!!!!!!
U NEED: Dry Roast and grind to a powder:
Good quality rice: 2 cups Cinnamon: 1 medium stick
Fresh brinjal: 150 gms Cloves: 3
Onion: 1 medium Cardamom small: 2
Green chillies(slit): 3 Cardamom big:
ginger julienne: 2 tsp jeera: 1 tsp
Dhaniya powder: 2 tsp Coconut scraped: 2 tabslp
Garam masala powder: 1/2 tsp Red chillies: 2
Rai: 3/4th tsp
Jeera: 1/2 tsp
curry leaves: 2 tsp
Roasted peanuts: 2 tablsp
Asefodita : 1/2 ts
Oil: 2 tabslp
Ghee: 1 tsp
turmeric powder: 1/2 tsp
salt to taste
sugar: 1/2 tsp
Method:
1. Soak rice for 15 mins.Drain rice and pressure cook rice.Open lid and put the rice in a plate.Fluff the rice and allow to cool.
2. Chop brinjals to cubes,chop onions fine. Dry roast the ingredients and grind to a fine powder.
3. Heat oil in the pan. When hot add the mustard seeds(rai) and jeera. Saute.Add asefodita and green chillies. Now add the chopped onions and fry well till the onion is translucent.
4. Add the chopped brinjals,turmeric,chilli powder,dhaniya powder and garam masala. Stir well for few mins.
5. Add salt and ginger julienne. Cook well till the brinjals are well cooked. Now add the cooled rice and mix well.Add curry leaves and the roasted peanuts.Continue stirring. Finally add the dry powder,curry leaves and sugar.Add the ghee, Toss well till the rice and brinjals are mixed well.
6. Transfer to a bowl and serve hot with pappads and raita.
Note: This masala bhat is simple to cook and yummy to eat.Even those who don't like brinjals will love eating this vegetable when prepared this way.You can also make peas masala rice the same way.Just tastes super.
Bonn!!!Appetite!!!!!
U NEED:
Fresh Palak leaves: 6 to 7 or as required
Besan(chick pea flour): 1 cup
Rice flour: 2 tabslp
Cornflour: 1 tablsp
green chilli paste: 1 tsp
chilli powder: 1/2 tsp
Water: to make the batter.
salt to taste
oil to deep fry
Method:
1. Wash and pat dry the palak leaves.Cut 3/4th of the stalk. The leaves should be completely dry.
2. In a bowl mix the other ingredients except oil and blend well. Add water little by little to make a semi thick batter. Beat well. Add 1 tablsp oil and mix well.
3. Heat oil in a deep pan.When hot,lower heat.Dip the palak leaves one by one coat well with the batter and lower into the hot oil.Cook on both sides till golden brown. Remove form oil and sprinkle some chat masala on it
4. Serve hot with a dip or a sauce of your choice.The dip above is one made with cream cheese and pinch chilli powder,pinch mustard powder beaten well.
Note: A cup of masala chai and hot palak pakodas!!!!! just mouthwatering. You can make the batter using beer instead of water. The quantity of batter can vary as per requirement.A perfect snack for a rainy or a cold or a lazy day with some old Hindi or English songs.
Bonn!!!!!!!Appetite!!!!!!!!!!!
U NEED:
Chick pea( kabuli chola): 1 cup
Red pumpkin: 200 gms cut to big pieces
Carrot:1 medium
Onion: 1 medium chopped
Red capsicum: 1 roasted and chopped fine
Celery sticks: 1
Green chillies: 3
Garlic pod: 2
Ginger julienne: 2 tsp
Cinnamon powder: 1/4 tsp
Cloves powder: 1/4 tsp
Bay leaf:1
Salt and pepper to taste
Fresh cream :3 tabslp beaten
Nutmeg : 1/4 tsp grated
Butter: 2 tablsp
Mixed dry herbs: 1 tsp( oregano,thyme,rosemary)
Method:
1. Preheat oven to medium heat.Keep the pumplin pieces and diced carrots on the tray.Add 1 tabslp butter to the vegetables and cover with a foil. Bake for 30 to 35 mins till the flesh is tender,Scoop the pumpkin flesh into a bowl and mash the carrots well.Add to the mashed pumpkin.
Soak the chickpeas overnight.Next day wash well and pressure cook for 4 whistles.
2. Heat 1 tablsp butter in a pan. When hot add the bay leaf and chopped garlic.Saute.Add diced onions.Fry well. Now add the dried herbs along with green chillies. Keep stirring till the onion is slightly translucent.
3. Add chopped celery,the roasted and mashed pumpkin and carrots,salt ,cinnamon and cloves powder. Keep stirring. Add half of the cooked chick peas along with 2 cups water and
simmer for 10 mins..Cool ,remove bay leaf and mash in a strainer till you get a smooth puree.Add some more water.The puree should be of soup consistency.
4. Reheat the soup ,stirring gently.Add the beaten cream ,nutmeg powder,ginger julienne and stir well.
5. Serve hot garnished with chopped roasted capsicum,the rest of the cooked chickpeas and pepper powder. Serve with dinner rolls.
Note: Spicy,delicious to have,this soup is perfect for Sunday night supper. This soup is a meal by itself.
Bonn!!!Appetite!!!!
