Sunday, 29 January 2017

Dal Fry

 
Dal Fry is a famous and the best accompaniment dish in restaurants that is ordered, as it goes best with almost 
anything like roti, naan, rice dishes and khichdi as well. Today I am sharing home style dal fry that is easy and simple to make.

Ingredients:
Tuvar Dal 1 cup
Onion 1 small finely chopped
Tomato 1 medium finely chopped
Green Chili 1 slit
Ginger 1" piece
Garlic 2 to 3 pods
Salt as per taste
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Oil 1 tbsp
Ghee 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida 1 pinch
Curry Leaves few
Dry Red Chili 1
Freshly Chopped Coriander Leaves few

Method:
Wash and drain tuvar dal and pressure Cook adding enough/needed water, garlic pods smashed, ginger slits, turmeric powder and salt. Pressure cook for around 5 whistles or as per the quality of the dal.

Once the pressure releases, roughly mash the dal{as we want the thicker bite of dals consistency for dal fry}.

Let's start preparing the dal fry...
In a pan, heat oil and ghee. As it heats, add mustard seeds, cumin seeds, asafoetida, curry leaves and dry red chili and saute.

Now add onion and saute until onions are soft and translucent.

Add tomatoes and saute until mushy.
Now add the cooked dal.

Add red chili powder, coriander powder and check for salt. Add salt if required. Mix everything well and cook for around 5 to 7 minutes.

Our Dal fry is ready.

Garnish with freshly Chopped Coriander Leaves.

Serve as per liked with roti/chapati/naan or jeera rice.

Thursday, 1 December 2016

Masala Poori

Masala Poori is an easy mildly spiced poori, that can be had with tea during tea time, or also with pickle, shrikhand or any curry prepared at home. Masala Poori is also best carried during travels and the best part is, it is liked by kids and elders as well.

Ingredients:
Atta / Whole Wheat Flour 1 cup
Salt as per taste
Rec Chili Powder 1 tbsp
Turmeric Powder 1 tsp
Corianfer Powder 1 tsp
Ajwain / Carrom Seeds 1 tsp
Asafoetida 1 pinch
Oil 1 to 2 tbsp
Water for kneading

Also:
Oil for frying

Method:
In a bowl, take atta. Add all the spices - red chili powder, turmeric powder, coriander powder, ajwain, asafoetida, salt and oil and mix. Using required water, knead to a medium soft dough. Allow it to rest for 10 to 15 minutes.

Now start rolling into small poori shapes. Place one by one neatly and separately on a plate that is spread with a fabric. {This is just to avoid the rolled pooris getting dry and hard}.

Heat oil for frying. Once heated, slowly add one poori and fry both the sides. The poori will puff up beautifully. 

Same way fry all the pooris and transfer the fried pooris on a plate with tissue paper.

Serve hot.


Enjoy hot hot pooris with family and friends...


Wednesday, 23 November 2016

SPDP - Sev Puri Dahi Puri


SPDP - Sev Puri Dahi Puri is a famous chaat dish of Pune. It's a combination of crisp Puri's filled with potato, dahi {curd} and the chaat chutneys.

Other Chaat dishes :-



Here I am Sharing recipe for 1 plate of SPDP.

Ingredients: 



Pani Puri's Puri 6 to 7
Dahi / Curd 1 cup

Boiled Potato 1 cubed
Onion 1 small Finely Chopped
Tomato 1 small Finely Chopped
Sweet chutney / Tamarind Dates Chutney 1 tbsp
Green chutney / Mint Coriander leaves chutney 1 tbsp
Chaat Masala Powder 1 tsp or as per liking

For Garnishing /  Topping:
Zero Size Sev as per liking
Freshly Chopped Coriander Leaves little

Method: 
Keep all the ingredients ready before preparing, as we will be serving SPDP immediately once prepared.

In a serving plate, arrange the puri's. Now fill the puri's with boiled cubed potato, onion, tomato, chaat masala, green chutney and sweet chutney.


Add 1 spoon of dahi / curd in each puri.


Now garnish with freshly chopped coriander leaves and sev and serve immediately.

EnjoyπŸ˜‹...


Tuesday, 15 November 2016

Bhel Puri

Bhel Puri πŸ˜‹- one of the most popular chaat dish amongst the street food. Its basically a combination of basic ingredients like onion, tomatoes and puffed rice with nice tangy sweet chutney and mint coriander leaves chutney with chaat masala giving a wonderful blast to the taste buds in the mouth πŸ˜‹. 


Makes 1 plate

Ingredients:  



Puffed Rice 1 cup
Pani Puri's puri 3 to 4 puris roughly broken
Boiled Potato 1 mashed
Onion 1 small Finely Chopped
Tomato 1 small Finely Chopped
Sweet chutney / Tamarind Dates Chutney 1 tbsp
Green chutney / Mint Coriander leaves chutney 1 tbsp
Chaat Masala Powder 1 tsp or as per liking

For Garnishing /  Topping:
Zero Size Sev as per liking
Freshly Chopped Coriander Leaves little
Lemon Juice 1 squeeze 

Method: 



In a large bowl, add puffed rice. Now add all the ingredients - onion, tomato, mashed potato, broken pieces of puri's, sweet chutney, green chutney and chaat masala powder.

Toss everything well.

Top / Garnish with a squeeze of lemon juice, freshly chopped coriander leaves and sev and serve immediately. 


Enjoy this mouth watering Bhel with family and friends...

Monday, 7 November 2016

Baingan Ka Bharta


Baingan Ka Bharta is a dish that usually creates a day like feast at home whenever prepared. As one can see Brinjals and Brinjals in the markets these days, I too landed buying it immediately.  I made this dish in a little different version of the original Baingan Ka Bharta recipe and served it with Jowar Bhakri. 

Ingredients:
Brinjal / Baingan 1 big 
Onion 1 medium chopped
Green Chili 1 chopped
Garlic 2 pods chopped
Curd 1 tbsp
Roasted Powdered Peanuts 1 tbsp
Cumin Seeds 1 tsp
Asafoetida 1 pinch
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Salt as per taste
Oil 2 tbsp + for greasing the brinjal
Freshly chopped Coriander Leaves few

Method:

Wash the brinjal and grease it with oil properly. Make a slit at the bottom center part of the brinjal. Now make few cuts around the brinjal and with the help of any equipment start roasting the brinjals. { I used barbeque skewer for getting the prefect catch}. 

Roast the brinjals until nicely cooked - soft and tender.  This takes around 12 - 15 minutes depending on the quality of the brinjal. Transfer to a plate and when cooled little, start peeling the skin. The skin should actually be half out and when peeled it should come out easily showing that the brinjals are roasted properly. 

Once the skin is removed, with the help of a fork, smash the roasted brinjals properly. Keep ready aside.

Heat oil in a pan. Once heated, add cumin seeds and asafoetida. Once it splutters add garlic, green chili and onion and saute until transparent and cooked.


Now add the smashed brinjals, powdered roasted peanuts, turmeric powder, red chili powder, coriander leaves and salt and mix everything well. 

Now switch off the flame, add curd,  mix gently and again switch on the flame. Cook for another 5 - 6 minutes and switch off the flame.

Garnish with freshly chopped coriander leaves.


Serve with roti / bhakri / chapati and enjoy...




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