Meethe Piece... (Bread slices dipped in suga syrup)

One of the most simplest sweet dish around. whenever u have that urge to eat the something sweet and has less time, u can try this one out. I make it in the breakfast. its a good substitute for jalebis.

Ingredients:
4-5 slices of bread

For sugar syrup
1 cup sugar
1/2 cup water
1 tsp Cardamom Powder

Procedure:

• Quarter the bread slices.
• Heat oil in kadhai, to deep fry the bread slices. Keep it aside.
• On the other side, heat a pan, to make the sugar syrup. (sugar + water + cardamom powder)
• Now when the bread slices are fried, dip each one of them in sugar syrup.
• Place it on a serving plate.
• Serve hot.

Papdi Chaat

I have a very chatori tongue.. Just feel like making and eating chaat all the time... Whenever I am hungry and feel like eating something spicy and sour so I make this chaat. I am really find of this one so Have the papdi always ready at home. Its real quick dish.

Ingredients:
250 gms Papdi
200 gms curd
3 tbsp Tamarind Chutney
2 boiled potatoes
2 tbsp sev
2 tbsp mint and coriander chutney
2 tbsp sugar
3 tbsp water
1 tbsp salt
1 tbsp cumin powder
1 tbsp red chilly powder
1 tbsp garam masala powder
Fresh coriander leaves to garnish

Procedure:

• Mix all the masalas together in a bowl along with salt.
• Slice the boiled potatoes into round shapes. Sprinkle little masala over the sliced potatoes and keep it aside.
• Whisk the curd and sugar together along with little water.
• Now take a serving plate, spread around 7-8 papdis in it.
• Now put in the sliced potatoes over the papdis.
• Then sprinkle the masala mixture.
• Spread 2 tbsp of whisk curd over it.
• Then pour the tamarind chutney and mint chutney.
• Sprinkle little more masala mixture over it.
• Garnish with sev and coriander chutney.

Moong dal bharwa poori...

This is a typically North Indian dish. which is quiet relished  in the Eastern parts like Allahabad, Kanpur, Banaras..
I love eating pooris so I keep trying different variations of it..

Bharwa Poori..

Ingredients:
For the filling:
150gms moong Dal
A pinch of asafoetida
Salt to taste
1 tsp red chilly powder
1 tsp cumin powder
2 green chillies (finely chopped)
1 tsp ginger paste
1 tsp cumin seeds
1 tbsp oil

For the dough:
3 bowls of wheat flour
Water to knead it.
Oil to Fry

Procedure:
For the filling:

• Soak the moong Dal overnight so that it gets tender. (If u forget to do the same then u can soak it in warm water for 3 hours before using it)
• Then remove the dal from water. blend it the food processor.
• After this take a kadahi, heat in oil in it.
• Then add in the asafoetida + cumin seeds.
• Add in the blended Dal in it.
• Keep stirring, add in all the masalas and the salt.
• Keep mixing it well.
• Let it cook on low heat, till the mixture turns brown and powdery in texture. add in the chopped coriander.
• For the pooris:
• Divide the dough into equals balls.
• Then take one ball, press it with hand, put in 1 tbsp of the Dal mixture. pres it.
• Roll it in the shape of a poori and deep fry it.
• Serve hot with rassewale aalo or Chutney..

Dhabe wala Paneer..

Dhabas form a part of our Indian culture. These are roadside restaurants made on the highways or outskirts of the cities to cater to the needs of the truckers. Nowadays people from the city also want to go and eat in such dhabas away from hustle bustle of the city.

U enjoy these dhabas when on a road trip. The highway in Punjab side offers u the best dhabas. The food prepared there is quiet rustic in flavor but its full of taste. I am posting one of the dishes of the dhabas. I hope the readers will enjoy making it at home.

Ingredients:

1/2 kg Paneer
2 onions paste
2 onions finely chopped
3 tomatoes (pureed)
1 small sized capsicum (cubed)
1 small sized onion (cubed)
1 tsp turmeric powder
1 tsp Garam Masala Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Red Chillies
2 Black Cardamom
Fresh Coriander leaves
1/2 cup milk
Salt to taste
2 tbsp ghee

Procedure:

• Puree the tomatoes and keep it aside.
• Cube the paneer and roast it. Keep it aside.
• Take a kadahi, add in the ghee in it.
• When it gets heated, add in the cumin seeds+ red chillies + black cardamom. 
• When it stops cluttering add in the onion paste. Saute it for a while till it changes color for about 15 minutes.
• Then add in the chopped onion. Let this mixture be well cooked. for about 20 minutes more.
• Add in salt + cumin powder + red chilly powder + coriander powder + garam masala.
• Mix all this well.
• Now add in the tomato puree. Sprinkle some coriander leaves in it. let it simmer on low heat till the puree cooks well. for about 15 minutes.
• While this mixture is cooking, in a separate pan, add in 1 tsp ghee.
• Saute the cubed capsicum and onions it. Keep it aside on a tissue paper to remove the excess oil.
• Now when the mixture is cooked add in the sauteed vegetables in the gravy, along with paneer and milk. 
• Cover the lid of the utensil. let it simmer for 10 minutes on low heat.
• Garnish with fresh coriander leaves.
• Serve hot.

Tomato Puree (Homemade)

Tomato Puree is something which is required in almost every dish... Recipes like Pastas, Tomato Rice, Paneer u need tomato puree.. This can be very easily be made at home..

Tomatoes with peeled skin

Ingredients:
1 kg Fresh Tomatoes
1l water









Procedure:

Tomato Puree

• Take a vessel, add in water.
• Keep it on stove, put in the washed tomatoes in the vessel.
• Let it boil, so that the skin starts coming out.
• when this happens, remove it from the stove.
• Now when it cools down, peel off the skin from the tomatoes.
• Blend the tomatoes in the food processor.
• the puree is ready
• Use it as and when required. 

To Preserve:

• In case u need to preserve then, after it is blended boil the mixture with 1 tsp vinegar, 1 tsp salt and 1 tsp sugar.
• Pour it in the ice cube tray, freeze it in the freezer.
• When it is freezed, remove it and store it in the zip-pouch.
• Use it as and when required.
• Do not re-freeze the puree again once out of the freezer.

Tamarind and Sauth Chutney...

I saw this recipe in one of the episodes of Master chef India.. I tried it at home and it was too gud.. I am posting it with a little variation of my own. This chutney goes well in any chaat items. U can sprinkle it over boondi raita and dahi bada also.

Ingredients:

Tamarind and Saunth Chutney

1/2kg Tamarind Paste
350gms Jaggery (gud)
1 tbsp red chilly powder
1 tbsp Cumin Powder
11/2 tbsp Dry Ginger Powder (Saunth)
1 tbsp Black Pepper Powder
1 tbsp Black Salt
1 tbsp Cumin seeds (roasted)
2 tbsp Chironji



Procedure:

• Soak the Tamarind in a cup of water for 1 hour.
• After 1 hour mash the tamarind in the water, so that the pulp is easily squeezed out.
• Now, in a frying pan, combine tamarind pulp with 1 cup of water and bring to boil. If required, u can add more water.
• Mix in jaggery, red chilly powder, dry ginger powder, cumin powder, black pepper powder and black salt.
• Mix well and cook till jaggery dissolves and chutney is thick.
• Strain the mixture.
• now add in the roasted jeera and chironji in the chutney.
• Store in the refrigerator in a air-tight container.

Safed matar ki Chaat...

My readers will be wondering as to why have I disappeared from blogging.. No new posts.. Well was busy as my family visited me from Lucknow. I had made great dishes for them that is what I will publish now.

My mother loves chaat so I made this one for her. I have actually learnt this one from her only.

Safed Matar ki Chaat is a popular Chaat in Northern especially U.P. Its simple and very tasty.

Ingredients:

1/2 kg Safed Matar

2 Green Chillies

1tsp Ginger Paste

1 tsp Cumin Seeds

2 Red Chillies

1 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Garam Masala Powder

Salt to Taste

1 tsp Chat Masala

1 tsp Red Chilly Powder

2-3 tbsp Tamarind Chutney

2 tsp Coriander and Mint Chutney

Coriander leaves

2-3tbsp Ghee

For the Topping:

2 medium sized onions (finely chopped)

Coriander leaves

2 tbsp Tamarind Chutney

2-3tbsp Sev

Lemon Juice

Mix Masalas (Garam masala + Cumin powder + Red Chilly Powder)

Procedure:

• Soak the safed matar over-night.
• Pressure cook the matar with 1 tbsp salt+ coriander leaves and a bottle of water for 15-20 minutes.
• Now when it is cooked, Take a kadahi, add in the ghee.
• When the ghee gets heated up put add in the cumin seeds and red chillies.
• When it stops cluttering add in the safed matar which u have pressure cooked, stirring continuously.
• Add in the masalas and the chutneys.. 
• Let it cook for 20 minutes on low heat. stirring continuously.
• Add in the coriander leaves.
• Roast it well. if required add in more ghee. but it has to be cooked really well. the ,matar should turn brown in color.
• When it is cooked, take a wide bowl put in the cooked matar.
• Top it with lemon juice, chopped onion and both the chutneys.
• Sprinkle the mixed masala mixture over it.
• Serve hot.