Showing posts with label ic. Show all posts
Showing posts with label ic. Show all posts
Dal Baati Churma IC Challenge
Tuesday, May 20, 2014
After a month break Indian cooking challenge is back with some beautiful Rajasthani traditional dishes, most of us may know very well or atleast heard a bit about this Rajasthani traditional dal baati and churma.PJ of Seduce Your Tastebuds suggested this fantastic foods for our this months ICC, honestly i have to say a big thanks to PJ for pulling me to cook up this delicious and traditional food of Rajasthan.
Usually ill prepare my challenge foods before a week,but unfortunately coz of my illness i couldnt able to prepare this wonderful dish earlier, but finally i prepared them today for my lunch as my kids and hubby wont come for lunch. I quickly prepared this authentic food of Rajasthan this morning and had them for lunch, its been a while i havent had this much satisfying lunch.Simply loved this dal baati and churma, eventhough my tastebuds fallen in love with the churma.
Add immediately the onions and cook for few minutes, add immediately the cooked dal and chilly powder.
Bring to boil and cook in simmer for few more minutes,finally add the dry mango powder,give a stir and put off the stove.
Usually ill prepare my challenge foods before a week,but unfortunately coz of my illness i couldnt able to prepare this wonderful dish earlier, but finally i prepared them today for my lunch as my kids and hubby wont come for lunch. I quickly prepared this authentic food of Rajasthan this morning and had them for lunch, its been a while i havent had this much satisfying lunch.Simply loved this dal baati and churma, eventhough my tastebuds fallen in love with the churma.
Recipe Source: Sanjeev Kapoor
Rajasthani Dal:
1/2cup Channadal
2tbsp Yellow moong dal
1tsp Ginger (grated)
1/4tsp Turmeric powder
2tbsp Ghee
1tsp Cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
1no Onion (small & chopped)
1tsp Red chilly powder
1/2tsp Dry mango powder/Amchur powder
Wash and cook the dals together with turmeric powder,enough water and ginger in a pressure cooked for upto 3whistles.
Meanwhile heat the ghee in a pan, add the cumin seeds,dry red chillies,asafoetida powder and fry until the cumins turns brown.
Recipe Source: Tarladalal
Baati:
1cup Wheat flour
1/2cup Rava
2tbsp Gram flour
1/2tsp Ajwain seeds
2tbsp Ghee
Salt
Oil for frying
Milk for kneading
Combine together the wheat flour,rava,gram flour,ajwain seeds,ghee and salt, mix well and add milk to knead to form a stiff dough.Knead well and divide the dough as 8-10equal balls.
Flatten them lightly and with your thumb make an indentation in the centre of the baati.
Boil enough water in a vessel,drop the already prepared baatis in the boiling water, cook for 20minutes on high flame.
Drain it and keep aside,let them cool completely.
Heat the oil for frying, now fry the baatis and cook in simmer until the crust turns golden brown,drain the fried baatis with a paper towel and keep aside.
While serving bread each baati into two pieces, pour the melted ghee over the baatis and enjoy along with the dal.
Recipe Source: Priya
Churma/Choorma:
1cup Wheat flour
2tbsp Rava
2tsp Gram flour
1/2cup Sugar
Milk as per need
3tbsp Ghee
Nuts like cashew,pistachios & almonds
Oil for frying
Combine together the wheat flour,rava,gramflour with a pinch of salt in a bowl,add slowly the milk and turn as stiff dough.
Make medium sized balls from the dough and keep aside.
Heat the ghee and fry the nuts until they turns brown,keep aside.
Now heat the oil for deepfrying, fry the balls until they turns golden brown,keep aside and let the balls gets cool completely.
Grind this fried balls as coarse powder in a mixer.
Transfer this coarse powder to a bowl,add the sugar, fried nuts,remaining melted ghee and give a stir.
Serve this delicious churma with dal and baati.
Notes:
Instead of frying the baatis,you can also bake them in oven at 200C for 15minutes eventhough i went for frying.
I used oil for frying but traditionally baatis are fried in hot ghee.
Muttar Ki Kachori IC Challenge
Friday, May 9, 2014
Kachoris, the word itself makes me drool, i have already tried few varieties of kachoris. For this months Indian Cooking Challenge, Srivalli aked us to choose any of the recipe from our earlier challenges. Since most of our challenges were very much related to Indian festivals and many of us didnt had a chance to make some challenges till now, its quite a fabulous opportunity to give a try to the challenges we havent finished yet.
So i choosed to make some muttar ki kachori she shared during our 2010th January challenge, actually i cooked Pyaz ki Kachori for that challenge eventhough i wanted to make some muttar ki kachori since a long. Obviously i used this opportunity to cook some yummy muttar ki kachori two days back for our snacks. They came out extremely yummy,flaky and super crispy, we simply enjoyed these crispy beauties for our snacks with a cup of coffee while its raining outside.
For Dough:
2cups All purpose flour
1/4cup Ghee
Salt
Mix the flour and salt, gradually add the ghee and turn the the flour as bread crumbs like texture, slowly add the water and make a soft dough, knead well.
Cover and keep aside for atleast half an hour..
So i choosed to make some muttar ki kachori she shared during our 2010th January challenge, actually i cooked Pyaz ki Kachori for that challenge eventhough i wanted to make some muttar ki kachori since a long. Obviously i used this opportunity to cook some yummy muttar ki kachori two days back for our snacks. They came out extremely yummy,flaky and super crispy, we simply enjoyed these crispy beauties for our snacks with a cup of coffee while its raining outside.
For Dough:
2cups All purpose flour
1/4cup Ghee
Salt
Mix the flour and salt, gradually add the ghee and turn the the flour as bread crumbs like texture, slowly add the water and make a soft dough, knead well.
Cover and keep aside for atleast half an hour..
For GreenPeas Filling:
2cups Greenpeas
1tsp Grated ginger
1tsp Nigella seeds
2tsp Fennel seeds
2nos Bay leaves
1no Green chillies (chopped finely)
1tsp Chilly powder
1tsp Garam masala
2tbsp Chopped coriander
2tsbsp Oil
Salt
Coarsely grind the green peas,green chillies and ginger and keep aside.
Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and fry.
Add the greenpeas mixture and saute in low flame few minutes.
Now add the chilli powder, garam masala and salt and sauté for 2 to 3 minutes.Add the chopped coriander and mix well.
Remove the bay leaves and discard.
Allow the mixture to cool completely and divide into 12 equal portions and keep aside.
To make Kachoris:
Make a small ball from the dough...flatten the ball using your fingers having the center thick and sides little thin.
Place about 2 tsps of the greenpeas filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough.
Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it,keep aside covered.
Repeat with the remaining dough,meanwhile heat some oil for deep frying. The oil should not become smoking hot.
Fry the kachoris in small batches gently into the oil. It should rise up slowly.Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
2cups Greenpeas
1tsp Grated ginger
1tsp Nigella seeds
2tsp Fennel seeds
2nos Bay leaves
1no Green chillies (chopped finely)
1tsp Chilly powder
1tsp Garam masala
2tbsp Chopped coriander
2tsbsp Oil
Salt
Coarsely grind the green peas,green chillies and ginger and keep aside.
Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and fry.
Add the greenpeas mixture and saute in low flame few minutes.
Now add the chilli powder, garam masala and salt and sauté for 2 to 3 minutes.Add the chopped coriander and mix well.
Remove the bay leaves and discard.
Allow the mixture to cool completely and divide into 12 equal portions and keep aside.
To make Kachoris:
Make a small ball from the dough...flatten the ball using your fingers having the center thick and sides little thin.
Place about 2 tsps of the greenpeas filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough.
Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it,keep aside covered.
Repeat with the remaining dough,meanwhile heat some oil for deep frying. The oil should not become smoking hot.
Fry the kachoris in small batches gently into the oil. It should rise up slowly.Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Enjoy with coriander or tamarind chutney.
Khakhra IC Challenge
Thursday, March 13, 2014
Khakhras are crispy flat Indian bread quite famous in Gujarat, actually i came to know about this roti once i entered this wonderful blogsphere. To be honest without any knowledge about this crispy bread i have already prepared them when i was kid. Yep when i cooked my first chappathi, it turned out super crispy rotis as i overcooked it. Unfortunately i dont know about this Khakhras else i would have managed myself saying that i prepared the Gujarati famous bread when my mom scolded me for my overcooked almost burned rotis.These Khakhras can be prepared with variety of spices,greens and simply just with wheat flour.
Obivously i choosed simple,quick,easy breezy wheat khakhras. Vaishali of Ribbons to Pastas shared her friends recipe for this months Indian Cooking Challenge. Thanks Valli and Vaishali, we had our khakhras with spicy Andhra gongura pickle prepared by my aunt who lives in Hyderabad. Both together tastes simply awesome, just loved this crispy khakhras with gongure pickle.
1cup Wheat flour
Salt
4tbsp Oil
Rice flour for dusting
Ghee (per need)
Take the wheat flour,salt and oil in a bowl,gradually add the water and knead as a soft dough.Keep aside for half an hour.
Heat a tawa in low flame while rolling your rotis.
Dust a medium sized ball of dough with rice flour and roll it as thin possible with a rolling pin.
Now cook the rotis one by one to the warm tawa and gently brush them with ghee.
Stack them one over an another and let them cool completely.
Heat again the tawa, gently place a roti with a towel press it from the sides to the centre,cook them slowly until they turns crisp.
Repeat the same process with the remaining rotis.
Once the khakhras gets cool completely,store them in air tight box and enjoy.
Obivously i choosed simple,quick,easy breezy wheat khakhras. Vaishali of Ribbons to Pastas shared her friends recipe for this months Indian Cooking Challenge. Thanks Valli and Vaishali, we had our khakhras with spicy Andhra gongura pickle prepared by my aunt who lives in Hyderabad. Both together tastes simply awesome, just loved this crispy khakhras with gongure pickle.
1cup Wheat flour
Salt
4tbsp Oil
Rice flour for dusting
Ghee (per need)
Take the wheat flour,salt and oil in a bowl,gradually add the water and knead as a soft dough.Keep aside for half an hour.
Heat a tawa in low flame while rolling your rotis.
Dust a medium sized ball of dough with rice flour and roll it as thin possible with a rolling pin.
Now cook the rotis one by one to the warm tawa and gently brush them with ghee.
Stack them one over an another and let them cool completely.
Heat again the tawa, gently place a roti with a towel press it from the sides to the centre,cook them slowly until they turns crisp.
Repeat the same process with the remaining rotis.
Once the khakhras gets cool completely,store them in air tight box and enjoy.
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