Bhatura and a basmati rice mix
Mixed Vegetable Curry
Hot chana dal with potatoesBhatura (from Madhur Jaffrey)
1 cup all purpose white flour (we used white whole wheat)
1/4 tsp baking powder
1 egg, beaten
1-1.5 TB plain yogurt
Vegetable oil for brushing the dough and for frying
1. Sift flour and baking powder into a bowl.
2. Add egg and mix, slowly adding yogurt.
3. Begin kneading, adding yogurt until dough is soft. Knead for 10 minutes until the dough is smooth.
4. Form into a ball, brush with oil, cover with damp cloth, and keep in warm place for 3 hours.
5. With moistened hands, knead dough again.
6. Put oil in skillet, wok, or karhai, heat over medium flame. Allow oil time to get smoking hot.
7. Divide dough into 8 balls and flatten them. Flour rolling surface and roll balls into 4.5 inch rounds.
8. Drop rounds into oil. As they begin to sizzle, press down on them gently with the back of a slotted spoon. It will puff up. Turn them over and let other side brown lightly. The whole process should take about a minute.
1 cup all purpose white flour (we used white whole wheat)
1/4 tsp baking powder
1 egg, beaten
1-1.5 TB plain yogurt
Vegetable oil for brushing the dough and for frying
1. Sift flour and baking powder into a bowl.
2. Add egg and mix, slowly adding yogurt.
3. Begin kneading, adding yogurt until dough is soft. Knead for 10 minutes until the dough is smooth.
4. Form into a ball, brush with oil, cover with damp cloth, and keep in warm place for 3 hours.
5. With moistened hands, knead dough again.
6. Put oil in skillet, wok, or karhai, heat over medium flame. Allow oil time to get smoking hot.
7. Divide dough into 8 balls and flatten them. Flour rolling surface and roll balls into 4.5 inch rounds.
8. Drop rounds into oil. As they begin to sizzle, press down on them gently with the back of a slotted spoon. It will puff up. Turn them over and let other side brown lightly. The whole process should take about a minute.
Hot chana dal with potatoes (from Madhur Jaffrey)
1/2 cup chana dal, cleaned and washed
1 tsp salt
4 TB vegetable oil
1/4 tsp black mustard seeds
1/4 tsp whole cumin seeds
10 fenugreek seeds
2 fresh green chilis (we used serrano)
1 onion, peeled and chopped
1 slice fresh ginger, grated
4 boiled new potatoes, diced to 1/2 in. cubes
1/8 tsp freshly round pepper
3 TB tamarind paste
1. Boil dal with 3 cups water and 1/2 tsp salt. Cover, lower heat, and simmer gently for 1 hour. Drain and set aside.
2. In a skillet, heat oil over medium high flame. When the oil is hot, add mustard cumin, and fenugreek seeds. In a few seconds, as soon as the seeds darken and pop, add green chilis. Turn over once, then add chopped onion and greated ginger. Stir and fry the onions for 4 to 5 minutes.
3. Add boiled dal and boiled potatoes, salt, pepper, tamarind paste. Mix and cook over medium flame for 5 minutes, stirring frequently.
1/2 cup chana dal, cleaned and washed
1 tsp salt
4 TB vegetable oil
1/4 tsp black mustard seeds
1/4 tsp whole cumin seeds
10 fenugreek seeds
2 fresh green chilis (we used serrano)
1 onion, peeled and chopped
1 slice fresh ginger, grated
4 boiled new potatoes, diced to 1/2 in. cubes
1/8 tsp freshly round pepper
3 TB tamarind paste
1. Boil dal with 3 cups water and 1/2 tsp salt. Cover, lower heat, and simmer gently for 1 hour. Drain and set aside.
2. In a skillet, heat oil over medium high flame. When the oil is hot, add mustard cumin, and fenugreek seeds. In a few seconds, as soon as the seeds darken and pop, add green chilis. Turn over once, then add chopped onion and greated ginger. Stir and fry the onions for 4 to 5 minutes.
3. Add boiled dal and boiled potatoes, salt, pepper, tamarind paste. Mix and cook over medium flame for 5 minutes, stirring frequently.
Mixed Vegetable Curry (http://www.sailusfood.com/)
2 cups onions
1 cup cauliflower
1 cup carrots
3/4 cup french beans
1 cup potatoes
3/4 cup green peas
1 cup tomatoes
1 tbsp ginger garlic paste
3 green chillis slit length wise
1 tsp cumin seeds (jeera,jeelakara)
3 cloves
4 green cardamoms
2″ cinnamon stick
1 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp garam masala pwd
2 tbsp brown onion paste (fry 2 sliced onions till brown and make a paste of it)
2 tbsp curd (yogurt)
3 tbsp tomato paste
salt
vegetable oil
coriander leaves for garnishing
For cashewnut paste:
2 tbsp cashewnuts
1 tbsp melon seeds
1 tsp poppy seeds
Soak the cashewnuts, melon seeds and poppy seeds in water for 20 minutes and make a smooth paste. Keep aside.
1. Chop the veggies. Parboil the vegetables except onions and tomatoes adding some salt.
2. Heat 1 tbsp oil in a cooking vessel and add the par-boiled veggies and fry for 3-4 minutes. Keep aside.
3. Heat 2 tbsp oil in a vessel. Add the whole garam masala (spices) and jeera. Let it splutter. Add chopped onions and slit green chillis and fry till transparent.
4. Add ginger garlic paste and fry till oil seperates.
5. Add red chilli pwd, coriander pwd, cumin pwd, and salt. Mix well.
6. Add the chopped tomatotes and fry till oil seperates. You need to stir fry the paste really well.
7. Add the parboiled veggies and mix well. Cover and cook for 2 minutes, .i.e the veggies need to be well coated in this onion-tomato masala.
8. Add the tomato paste and mix well.
9. Add brown onion paste and curds and mix well.
10. Add the cashewnut paste and mix well.Cook covered for 2-3 minutes.
11. Add 1 1/2 cups of water and mix well and cover and cook for 10-12 minutes. Add garam masala pwd and garnish with fresh coriander leaves.
2 cups onions
1 cup cauliflower
1 cup carrots
3/4 cup french beans
1 cup potatoes
3/4 cup green peas
1 cup tomatoes
1 tbsp ginger garlic paste
3 green chillis slit length wise
1 tsp cumin seeds (jeera,jeelakara)
3 cloves
4 green cardamoms
2″ cinnamon stick
1 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp garam masala pwd
2 tbsp brown onion paste (fry 2 sliced onions till brown and make a paste of it)
2 tbsp curd (yogurt)
3 tbsp tomato paste
salt
vegetable oil
coriander leaves for garnishing
For cashewnut paste:
2 tbsp cashewnuts
1 tbsp melon seeds
1 tsp poppy seeds
Soak the cashewnuts, melon seeds and poppy seeds in water for 20 minutes and make a smooth paste. Keep aside.
1. Chop the veggies. Parboil the vegetables except onions and tomatoes adding some salt.
2. Heat 1 tbsp oil in a cooking vessel and add the par-boiled veggies and fry for 3-4 minutes. Keep aside.
3. Heat 2 tbsp oil in a vessel. Add the whole garam masala (spices) and jeera. Let it splutter. Add chopped onions and slit green chillis and fry till transparent.
4. Add ginger garlic paste and fry till oil seperates.
5. Add red chilli pwd, coriander pwd, cumin pwd, and salt. Mix well.
6. Add the chopped tomatotes and fry till oil seperates. You need to stir fry the paste really well.
7. Add the parboiled veggies and mix well. Cover and cook for 2 minutes, .i.e the veggies need to be well coated in this onion-tomato masala.
8. Add the tomato paste and mix well.
9. Add brown onion paste and curds and mix well.
10. Add the cashewnut paste and mix well.Cook covered for 2-3 minutes.
11. Add 1 1/2 cups of water and mix well and cover and cook for 10-12 minutes. Add garam masala pwd and garnish with fresh coriander leaves.
I was on an Indian kick and wanted to use up the fresh coriander I bought, so I made some of this to go with my left overs.
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