-->

Monday, December 8, 2008

Khara Poori

Ingredients:

2 cup Wheat flour

2 tsp All Purpose flour / Maida

2 tsp Bombay Rava / Semolina / Sajjige / Sooji

1- 1.5 tsp Chilly powder

Salt to taste

Oil

Recipe:

Mix wheat flour, semolina, all purpose flour, 2-3 tsp hot oil/ghee, chilly powder, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside for about 30 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.

Keep oil in a thick bottommed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori. Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 pooris.

Channa Masala / Chole

Ingredients:

1 cup Channa / Kabul Kadle

1 medium sized Onion

2 medium sized Tomato

1 Green Chilly

4-5 Coriander leaves

1/2 inch sized Ginger

2 flakes of Garlic

Pinch of Turmeric powder

1 - 1 1/2 tsp MTR Channa Masala powder

1/2 tsp Chilly powder

Salt to taste

2-3 tsp Oil

Recipe:

Soak chana in water for about 8-10 hrs. Wash it twice, cook it in a pressure cooker(6-7 whistles) by adding little amount of water and salt. Once the pressure goes off, smash it little bit.

Remove outer cover of garlic and smash it properly put it in a bowl. Smash the ginger and add it to the vessel containing smashed garlic. Mix well and keep it aside.

Chop onion, green chilly and tomato into small pieces as shown in the picture below.

Put oil in a cooker. Add ginger garlic mix and fry them for about 2-3 mins in medium flame. Add chopped onion, green chilly, pinch of turmeric powder and fry them for about 4-5 mins in medium flame, until onion turns golden in color. Add chopped tomato, salt and fry them until oil is separated. Add cooked chana, chilly powder, MTR channa masala and mix well. Add salt and required amount of water and cook it. (1 whistle) Once the pressure goes off, add chopped coriander leaves and serve hot. It goes well with chapathi/poori.

Mixed Veg Kurma

Ingredients:
1 medium sized Potato
5-6 Beans
1 medium sized Carrot
2 florets of Cauliflower
Small piece of Cabbage
20-25 Green Peas
Salt to taste
Small grape sized Tamarind
1 small Onion
2 flakes of Garlic
Small piece of Ginger
4-5 Red Chillies
1/3 cup grated Coconut
5-6 Coriander leaves
5-6 Cumnin seeds
8-10 Coriander seeds
3-4 tsp Oil

Recipe:
Chop all the vegrtables except onion into small pieces as shown in the picture below. Add little amount of water, salt and pressure cook. (1-2 whistles)

Put grated coconut, coriander seeds, cumin seeds, garlic, onion, red chillies, coriander leaves, ginger into smooth paste by adding little amount of water.
Put 3-4 tsp oil in a thick bottommed vessel/pan. Once it is heated, add ground coconut masala and fry them in medium flame for about 4-5 mins.
Add cooked vegetables, tamarind water and keep the kurma in low falme for about 3-4 mins. It goes well with chapathi/poori.

Chavlikayi Palya

Ingredients:

25-30 Chavlikayi / Gorikayi / Cluster Beans

Salt to taste

1 tsp Rasam powder / Sambar powder

1/4 tsp Tamrind powder

Pinch of Asafotida powder

Pinch of Turmeric powder

Grape sized Jaggary

2 - 3 tsp Putani Pudi

2-3 Curry leaves

1/4 tsp Mustard seeds

5-6 tsp Oil

Recipe:

Chop cluster beans into small pieces as shown in the picture below.

Add mustard seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves, asafotida powder and chopped clusterd beans. Add salt, turmeric powder and fry them for about 4-5 minutes. Add rasam powder/sambar powder, tamarind powder, jaggary and fry them for about 10-15 mins in medium flame. Add 2-3 tsp putani pudi and fry them for few mins. It goes well with Rice.

Basale Boluhuli

Ingredients:
1 bunch of Malbar Spinach / Basale
2 medium sized Onions
Pinch of Turmeric powder
Large grape sized Tamarind
Lemon sized Jaggary
1 Green Chilly
1/4 - 1/2 tsp Chilly powder
3/4 - 1cup cooked Yellow Lentils / Toor dal / Thogaribele
4 - 5 Curry Leaves
4 - 5 flakes of Garlic
Pinch of Asafoetida powder
Salt to taste
1 tsp Mustard seeds
2 tsp Oil

Recipe:

Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the malbar leaves into small pieces and stems into 1 inch sized pieces.

Cut green chilly into two pieces. Chop onion into medium sized long pieces.

Put tamarind, little amount of water in a bowl, mash it and keep it aside. Add chopped malbar leaves, stems, onion, green chillies, turmeric powder, tamarind water, jaggary, chilly powder, salt and little amount of water in a pressure cooker and cook. (1-2 whistles) Once the pressure goes off, add freshly cooked yellow lentils and bring it to boil.

Remove outer cover of garlic flakes, mash it and put it in a pan. Add 1-2 tsp oil to this pan and fry it for few minutes until it turns golden in colour. Add mustard seeds and once it starts spluttering add asafoetida powder, curry leaves and keep it for few seconds. Add this seasoning to Boluhuli. Mix well before serving. It goes well with Rice.