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Karhi, churma and more
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Try out these irresistible picks from the Indian kitchen
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In times of exotic Paneer butter masala and Dum aloo, the simple yet scrumptious mama's recipes like karhi and egg curry continue to rock. That, with a robust tadka of red chillies and cumin, make for an ideal Sunday brunch menu along with piping hot chawal and rotis. So, put those books with complex recipes back on the shelf and try out these jhat pat and yummy preparations for a change.
Andde ki subzi
Serves: 4
Ingredients:
Hard-boiled eggs - 8
Ghee - 6 tbsp
Yogurt - 300 gm
Cumin seeds -1 tsp
Coriander powder - 2 tbsp
Red chilly powder - 1 tsp
Ginger-garlic paste - 4 tbsp
Ginger (chopped) - 1 tsp
Green chillies (chopped) - 1 tbsp
Fresh coriander (chopped) - 2 tbsp
Salt to taste
Method: Heat ghee in a pan. Add the cumin seeds. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat. Add chopped ginger and green chillies. Then add the beaten yogurt and fry for another 3 minutes. Add 1 cup of water and bring to a boil. Put the roughly cut hard-boiled eggs into the boiling gravy and lower the flame to a simmer and cook for 6-7 minutes. Garnish with fresh coriander.
Churma
Ingredients:
Wheat flour - 200 gm
Ghee - 400 gm
Khoya/mawa - 100 gm
Sugar (powdered ) - 200 gm
Soaked almond (finely chopped) - 50 gm
Cardamom (small) - 4
Dalchini-1"
Method: Melt 150 gm of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadai. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp ghee in kadai. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box. To be served with dal and baati.
Baati
Ingredients:
Wheat flour - 500 gm
Ghee - 300 gm
Salt -1 tsp
Ingredients for making stuffing:
Potato (boiled) - 250 gm
Roasted jeera - half tsp
Green chilly and ginger (paste) - tsp
Kala namak - half tsp
Dalchini - 1"
Salt - half tsp
Javitri - 1"
Garam masala - half tsp
Cardamom (big) -1
Dhaniya - half tsp
Tejpatta - 1 "
Red chilly powder - half tsp
Jeera - half tsp
Coriander (finely chopped) - for flavour
Oil - 2 tbsp
Kaju and kishmish - 10-15 each
Method for making stuffing:
Peel the potatoes and mash them. Heat oil in a kadai. Add dalchini, javitri, cardamom (big), Kaju and kishmish, tejpatta, jeera, green chilly and ginger paste. Now add the potatoes. Add roasted jeera, kala namak, salt, garam masala, dhaniya, red chilly powder and chopped coriander. Fry for 4-5 minutes. Keep aside till it cools down.
Method for making dough:
Melt 200 gm of the ghee. Add ghee and salt to the wheat flour. Make a stiff dough by using water. Now make 15-16 balls of equal size. Stuff the stuffing in the alls. Grill it in gas tandoor. Heat the rest of the ghee, dip the baatis and serve with dal and potato .
Pakore ki karhi:
Ingredients:
Mung dal - 100 gm
Salt 1 half tsp
Curd - 200 gm
Red chilly powder - 1 tsp
Red chilly (sabut and dry) - 2
Dhaniya - 1 tsp
Kari patta - 3-4
Haldi - 1pinch
Soda - a pinch
Oil for frying pakories - 2 cup
Mustard seeds (motti) - half tsp
Oil (for tadka) - 2 tbsp
Method:
Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. Add 1 tsp salt, half tsp. Red chilly powder, half tsp dhaniya, 2 tsp. Mung dal paste and haldi. Mix well and keep aside. Now take the dal and add half tsp salt, half tsp. Red chilly powder, half tsp. dhaniya and soda. Mix well. Heat oil in a kadai and fry pakories of small size to a golden brown colour. Now heat oil in a kadai and put the tadka of mustard seeds, hing and kari patta. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for 3-4 minutes. Finally put the tadka of red chilly powder. Serve hot with missi roti.
Bikaneri chana dal parantha:
Ingredients:
Maida- 500 gm
Salt & red chilly powder - to taste
Oil - 200 gm
Dhaniya powder - half tsp
Chana dal - 250 gm
Garam masala - half tsp
Method: Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadai. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad. Make soft paranthas an hour before serving. Serve with aloo dum masala, raita and chutney.
The writer is Executive Chef with ITC Hotel Kakatiya Sheraton and Towers
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