Cholle Bhature

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.

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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)

Method:

  1. Heat the oil in a pan on medium heat. Once hot, add cumin seeds, tej patta and cloves. Let them sizzle.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add chopped onions and green chilli. Saute for another two minutes.
  4. Add blended tomatoes. Mix well and stir continuously till the raw smell goes away and oil starts leaving in the side of the paste.
  5. Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
  6. Add the boiled Cholle and stir continuously till it comes to a boil.
  7. Let it cook on low flame for another ten minutes. If you want to dilute the gravy add water.
  8. Check the seasoning and add more salt or spice powders if required.
  9. Garnish with chopped coriander leaves.

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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
  • Water

 Method:

  1. 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.
  2. Take a big bowl, and mix all the ingredients and make a soft dough. Cover it with a muslin cloth.
  3. Allow it to ferment for few hours atleast 6 hrs.
  4. Again knead the dough for two minutes.
  5. Form it in to 10 balls and roll them into 5-6 inch discs.
  6. Heat oil in a heavy base wok.
  7. 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.

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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!!

Enjoy!!

Nancy

 

 

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Sabudana Khichdi / Pulao

Long time back, almost say in 2007-08, when I was doing MBA in Pune, we (me and my two friends) used to visit a breakfast snacks corner near our college. Every Monday morning used to be special for us, because every Monday sabudana khichdi used to be the morning breakfast at the snacks corner.

The sabudana khichdi with sweet curd, hhmm awesome, really tasty. Even today whenever I remember those days, I cannot resist making the khichdi.

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Here we go with the recipe,

Sabudana is the major ingredient used during fasting / Vrat. Sabudana Khichdi recipe comes from Maharashtrian cuisine and it tastes heaven with sweet curd. Unlike Sabudana khichdi, you can also check my recipe sabudana roll, which can also be made during fast or vrat.

Ingredients

  • Sabudana (sago) – 1 cup (Soaked overnight and drained)
  • Potato – 1 medium (boiled, peeled and cut into small pieces)
  • Peanuts (mungphali) – ½ cup (roasted, deskinned and coarsely grinded)
  • Green Chillies – 2 (finely chopped)
  • Cumin seeds – ½ tsp
  • Lemon Juice – 1tsp
  • Coriander Leaves – few (chopped)
  • Senda namak – To taste

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Method:

  1. Soak sabudana overnight with just enough water to cover it (minimum 6hrs of soaking is required). Drain it in the morning. (Soaking is the most important part of the recipe)
  2. Heat oil in a wok. Add cumin seeds. Allow them to crackle. Add boiled potato pieces. Saute for few seconds and add green chillies.
  3. Add sabudana and sauté for a minute or till the sabudana pearls become transparent.
  4. Add coarsely crushed peanuts and salt. Sauté again for a minute.
  5. Close the flame. Add lemon juice.
  6. Garnish with coriander leaves.

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Serve hot with sweet curd!!

Enjoy Cooking!!!!

Nancy

Sabudana Roll

Sabudana (Sago) is the major ingredient used during fasting / Vrat. Since Navratri is on, I thought of preparing few recipes of sabudana. Today I am sharing the recipe of Sabudana Roll, a crisp and delicious snack which can be served in morning or evening snack or even as a side dish in main course. Sabudana Roll recipe comes from Maharashtrian cuisine and it tastes heaven with sweet curd.

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Here we go with the recipe,

Ingredients

  • Sabudana (sago) – 1 cup (Soaked overnight and drained)
  • Potato – 3 medium (boiled and mashed)
  • Rice Flour – 2 tsp
  • Peanuts (mungpahli) – ½ cup (roasted, deskinned and coarsely grinded)
  • Green Chillies – 2 (chopped)
  • Lemon Juice – 1tsp
  • Coriander Leaves – few (chopped)
  • Senda namak – To taste

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Method:

  1. Soak sabudana overnight (minimum 6hrs of soaking is required). Drain it in the morning.
  2. Take a big bowl with drained sabudana. Add mashed potatoes, roasted peanuts, green chillies, coriander leaves and mix well.
  3. Add rice flour (if you are making it for vrat then do not add rice flour)
  4. Add lemon juice and senda namak. Mix them well. All the ingredients should bind really well.
  5. Now take small portion of the mixture and shape it in a roll. Make the roll of the remaining mixture.
  6. Deep fry the sabudana rolls till golden brown.

Serve hot with sweet curd or green chutney or tomato ketchup.

Hope you liked it!!

Enjoy Cooking!!!!

Nancy

 

Rawa Dhokla

Rawa Dhokla also sometimes referred as “white dhokla “comes from Gujarati cuisine. It is soft and spongy snack generally served with coriander or mint chutney. It’s main ingredient is rawa viz. semolina and curd. As it is a healthy snack, it is a perfect snack for kids lunch box.

Today we will be preparing instant rawa dhokla!!

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Here we go,

 Ingredients:

For Batter:

  • Fine Rawa – 1cup
  • Sour Curd – 1 cup
  • Water – 1/3  cup
  • Eno – 1 pouch
  • Green Chilli – 3 nos. (finely cut)
  • Ginger Paste – 1 tsp
  • Onion – 1 medium sized (chopped)
  • Green peas – ¼ cup
  • Salt – to taste
  • Hing – a pinch

For Tempering:

  • Olive oil – 2 tsp
  • Mustard Seeds (Rai) – ½ tsp
  • Cumin Seeds (Jeera) – ½ tsp
  • Sesame Seeds (til) – 1 tsp
  • Curry leaves – few
  • Coriander leaves – few chopped

Method:

  1. Take a big bowl and mix rawa, curd, water and salt.
  2. Beat until smooth and there are no lumps. Keep it aside for 15 minutes.
  3. In the mean time, add approx two glasses of water in the steamer and grease its trays with a tsp of oil.
  4. Add green chilli, ginger paste, onion and green peas. Mix well.
  5. Add Eno in the batter and mix until bubble appears on the surface.
  6. Pour the batter into the greased tray till its half capacity and place in the steamer.
  7. Steam it on high flame for five minutes and low flame for another ten minutes.
  8. After fifteen minutes check with the knife if it’s ready (If knife comes out clean, its ready).
  9. Let it cool for ten minutes and then cut into pieces.
  10. Heat oil in a pan, add mustard seeds, when they crackle add cumin seeds and sesame seeds, add curry leaves. Sauté for a while.
  11. Pour the tempering on the steamed rawa dhokla. Garnish with chopped coriander leaves.

Rawa Dhokla is ready!! 🙂

 

Serve hot with green chutney or tomato ketchup in morning or evening breakfast!!

This can also be used as side dish for lunch.

Kothimbir Vadi

Kothimbir vadi is a maharashtrian recipe. It is basically coriander fritters i.e. chopped coriander leaves in besan along with dry spices. It is spicy tea time snack which can be served with tomato ketchup or tamarind chutney.

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Here we go with the recipe,

Ingredients:

For Batter:

  • Coriander  leaves – 1 cup (chopped)
  • Besan (Chikpea Flour) – 2 cups
  • Rice Flour – ¼ cup
  • Semolina (Rava) – ¼ cup
  • Garlic Cloves – 2 minced
  • Turmeric powder – ½ tsp
  • Red chili powder – 1 tsp
  • Ginger paste – ½ tsp
  • Green Chillies – 2 (chopped)
  • Salt – To taste

For Seasoning:

  • Sesame seeds – 1 tsp
  • Oil

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Method:

  1. Mix all the ingredients for batter.
  2. Mix with water to form a smooth and thick batter.
  3. Apply oil at the base and sides of a microwave safe bowl.
  4. Add the batter mixture in the microwave safe bowl and cover with the lid.
  5. Microwave for 4 mins or till the mixture is cooked and concrete. Check with a knife, if it comes out clean, the batter is done. Allow it to cool on room temperature.
  6. Cut it into desired shape.
  7. Heat 2 tsp oil in a wok, add sesame seeds. Sauté for ten seconds and add cut kothimbir vadi. Fry for 2 mins or till crisp.
  8. Serve Kothimbir Vadi hot with tomato sauce or tamarind dates chutney.

Enjoy Cooking!!!!

Nancy

Khasta Matar Kachorii

Today I am here with another recipe ‘Matar Kachori’. My husband recently got a job change and we shifted from Mumbai to Rajasthan. Kachoris are important ingredient of rajasthani cuisine. I was going through a food blog where I saw the recipe for Matar Kachori and instantly tried it….:-)

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Here we go,

Ingredients:

For Cover:

  • All purpose flour (Maida) – ½ cup
  • Wheat Flour – ½  cup
  • Semolina (Rawa) –  ¼ cup
  • Oil – 1 tsp
  • Salt – to taste
  • Water – 1 cup

For Stuffing:

  • Green Peas (boiled and semi mashed)  – 1 cup
  • Ginger Paste – ½ tsp
  • Green Chilli – 1 small
  • Red Chilli Powder – ¼  tsp
  • Turmeric Powder – ¼  tsp
  • Coriander Powder – ¼  tsp
  • Fennel Powder –  ¼  tsp
  • Chaat Masala – ½ tsp
  • Dry Mango Powder – ½ tsp
  • Cumin Seeds –  ½ tsp
  • Gram Flour – 2 tsp
  • Salt – To Taste

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Method:

  1. Take a big bowl and sift the maida and wheat  flour. Add rawa, oil, salt and water. Knead into a tight dough. Cover with a damp cloth and keep it aside for half hour.
  2. Heat little oil, add cumin seeds. Add green chilli and ginger paste. Saute for a while and add mashed peas.
  3. Add all the dry spices and sauté for two minutes.
  4. Add gram flour and sauté for another minute.  Allow it to cool at room temperature.
  5. Make equal sized eight balls from the dough and Roll out one portion of the dough into a circle. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
  6. Heat Oil at medium flame for deep frying. Fry the kachoris till crisp and golden brown.

 

Serve hot with green chutney or tomato ketchup in morning or evening breakfast!!

This can also be used as side dish for lunch.

Cheers,

Nancy

Small Onion Samosa

Small Onion Samosas, give remembrance to college canteen. You can locate these samosas at railway station, Tea stalls and of course the canteens. Onion Samosas have very crisp exterior with spicy onion filling which make it an addictive snack.

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Here we go with the recipe,

Ingredient:

For Dough

  • All purpose flour (Maida)      1 cup
  • Wheat flour                        ¼  cup
  • Rice flour                            ¼  cup
  • Lemon Juice                        2 tsp
  • Ajwain                                1 tsp
  • Salt                                    ¼ tsp

 For Filling

  • Onion                                  2 large (sliced)
  • Green Chilli                           2 chopped
  • Beaten Rice                          ½  cup grounded
  • Coriander Leaves                   few chopped
  • Red chilli powder                    ½ tsp
  • Salt                                       To taste

 For Glue

  • Flour glue        ¼ cup maida mixed in little water, thick consistency

Method:

  1. Take a bowl, mix flour, salt and lemon juice. Add warm water, to make a smooth but stiff dough. Cover with a damp cloth and keep aside for half hour.
  2. In the meantime we will prepare the filling.  Heat oil in a small wok. Add sliced onions and saute on low flame for 4 to 5 minutes. Add red chili powder and mix well. Turn off flame. Add the beaten rice and coriander leaves and mix well. Add salt when we start stuffing the samosas.
  3. Make the lemon sized balls from the dough. Roll out two balls into a thin rotis. Sprinkle some oil on one roti, placing second roti on it, and again rolling them to a thinner roti.
  4. Heat the griddle and place a roti on it and allow it to cook on each side. The roti should be semi cooked. Remove the roti from the griddle and slowly separate the two rotis. Similarly prepare all the rotis.
  5. Divide each roti into two halves. Put some glue on the border of semicircular portion of the roti. Fold it to make a cone. Fill with the onion mixture. Seal the samosas again with the glue. Let them rest for half hour. The samosas are ready for frying. (see below pic) Image
  6. Deep fry the samosas on medium flame until crisp and light brown.

Crispy onion samosas can be served with ketchup, coriander chutney, or simply with a cup of tea!!

Enjoy Cooking!!!!

Cheers,

Nancy