“What Should I do with this left over chapati from last night? Or Rice? Or Daal?”
This biggg question pops-up in our mind every now and then, what to do with the leftover food? Nancy and me thought this series will be one which we will benefit each and every household. Every homemaker will be relieved to know that there is an answer to this question.
We are starting today this new series with an easy to do and healthy recipe – Roti Ke Laddu.
This is my mother-in-law’s recipe which has never failed. I first ate them after my marriage and totally loved it. Even when I used to take them to office in my lunchbox, laddu’s were the first ones to get over in any other lunchbox 🙂
You will see the ingredients used in the recipe are all healthy and have their own health benefits for our darling body. Like Gurh(Jaggery) is great cleansing agent for the body and helps in digestion. Chapati is great source of carbs and ghee helps in digestion, cholesterol control etc.
- Left over Chapati /Roti – 8 Nos.
- Gurh (Jaggery) – 50 gm
- Coconut – 1 Cup, grated
- Ghee – 1 tsp
- Salt – a pinch
- Break Chapati into pieces into a blender. Blend it to fine powder. Add Gurh and coconut in the blender. Blend them all again.
- Melt ghee on low flame in a kadai. Transfer the blended mixture into the kadai and cook for 5-7 mins till the gurh starts to melt.
- Turn off the flame and bring kadai down on to the kitchen platform.
- Immediately start making laddu, before gurh starts to cool down. Take small portion of the cooked mixture using a spoon on your palm. Roll them into balls to make laddu.
Taddaaa!! Laddus are ready. Serve them as dessert after lunch.
- I have used 8 nos of chapati as that was the left over number for me. You can use whatever number of chapati is left and use the proportionate number for other ingredients. Like if you have 4 chapatis left, reduce all other ingredients by half.
Today I am here with a typical Punjabi recipe, “Cholle Bhature”. I have been eating cholle bhature since childhood. Needless to say that I learnt this dish from my mom.
Yesterday, there was a small get together at my mother’s place. Me, my husband, Nidhi, our bro, mom dad, everybody was there. And the menu was Cholle Bhature muahhh!!! Love you mom….
Cholle here refers to a spicy curry and bhature to fried flat bread. The below recipe would definitely taste different from one’s we eat in restaurants.
Here we go with the recipe,
Ingredients For Cholle:
- Cholle (white chickpeas) – 1 cup (soaked overnight and boiled)
- Onion – 2 medium sized (finely chopped)
- Tomato- 2 medium sided (blended into smooth paste)
- Ginger Garlic Paste – 1 tsp
- Green Chilli – 2 nos. (finely chopped)
- Cumin Seeds – ½ tsp
- Tej Patta – 1 large
- Cloves – 3-4
- Salt – to taste
- Red Chilli Powder – 1 tsp
- Turmeric Powder – ½ tsp
- Cholle Masala – 1 tsp
- Garam Masala – ½ tsp
- Coriander Powder – 1 tsp
- Coriander Leaves – few (finely chopped)
- Heat the oil in a pan on medium heat. Once hot, add cumin seeds, tej patta and cloves. Let them sizzle.
- Add ginger garlic paste and sauté for a minute.
- Add chopped onions and green chilli. Saute for another two minutes.
- Add blended tomatoes. Mix well and stir continuously till the raw smell goes away and oil starts leaving in the side of the paste.
- Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
- Add the boiled Cholle and stir continuously till it comes to a boil.
- Let it cook on low flame for another ten minutes. If you want to dilute the gravy add water.
- Check the seasoning and add more salt or spice powders if required.
- Garnish with chopped coriander leaves.
Ingredients For Bhature:
- Maida (All pupose flour) – 1 cup
- Sooji – ½ cup
- Baking Powder – ½ tsp
- Oil – 2 tsp
- Curd – ½ cup
- Ajwain – 1 tsp
- Salt – 1tsp
- If bhaturas are to be made in the morning, then start a night before. If you plan to make bhaturas in afternoon lunch, then start in the same morning.
- Take a big bowl, and mix all the ingredients and make a soft dough. Cover it with a muslin cloth.
- Allow it to ferment for few hours atleast 6 hrs.
- Again knead the dough for two minutes.
- Form it in to 10 balls and roll them into 5-6 inch discs.
- Heat oil in a heavy base wok.
- Deep fry the bhaturas in the same way as we fry pooris. Serve the hot bhaturas with cholle.
Cholle Bhature is ready. You can serve it with onion and pickle as we see in restaurants.
My mom served it with green chutney and mix salad of onion, tomato, cabbage, cucumber and green chilli with some rock salt and chat masala sprinkled on it!!
We all like eating pooris during festival time. This year during Holi I tried little variations in preparing the pooris i.e. aaloo wali poori. This poori has little spicy flavor in it. Aaloo wali Poori can be served with any kind of gravy such a cholle, paneer or simply with mango pickle!!
Here we go,
- Potato – 4 medium (boiled and mashed)
- Wheat flour – 2 cups
- Green Chilli – 2 small (finely chopped)
- Onion – 1 medium (finely chopped)
- Ajwain seeds – ½ tsp
- Salt – to taste
- Oil – to fry
- Take a big bowl and mix wheat flour, potato, green chilli, onion, ajwain and salt.
- Knead into a medium stiff but smooth dough.
- Cover with damp cloth and kep aside for half hour.
- Divide the dough into ten equal portions.
- Roll out each portion into a poori.
- Heat oil in the thick bottomed wok and deep fry the pooris until golden brown.