Skip to main content

Chana Batata

By
Another traditional Dawoodi Bohora/Gujarati recipe

Ingredients:

200 gms chana (chick peas)
4 medium sized potatoes
walnut sized tamarind
3 green chillies
3/4 tablespoon gram flour.
Pinch of methi(fenugreek)
1 heaped tsp heera
"Birista"
Fudina
Red chilli powder for garnish

Method:

Wash and soak chana overnight. In the morning add a pinch of baking powder, 1 tsp oil, salt and haldi and presuure cook for 15 minutes. Cool. In about 3 tbsp oil do a "vaghaar" of methi, jeera, and green chillies. Now add the gram flour and roast slightly. Then add the chana, water and stir well. Add the tamarind water and potatoes boiled previously and diced.

Let simmer for a while, till gravy reaches the desired consistency. Serve topped with birista and fudina leaves, red chilli powder and sprigs of lemon

Comments

Post a Comment

Popular posts from this blog

Coal-Fired Pizza!!!

By
Coal-Fired Pizza My kids love Pizza. My wife and I, on the other hand, have left our love for Pizza behind. But, with the kids in tow, I started researching how to make a decent pizza from scratch. YouTube is filled with recommendations, so I had to make some choices for my very first Pizza. If you're looking for a quick-cooking Pizza, this isn't the recipe for you. This will take around 2 days, including fermentation and some work. As usual, Kamado Grill Classic is again my go-to cooking platform. References: John Setzler's ' Kamodo Joe Pizza '.  John Kenall's ' Easy Pizza Dough Recipe '. Vito Lacopelli's ' How to Make Perfect Pizza Dough at Home'  and ' freeze the Pizza for later '. Goals: Everyone has so many variations for making Pizza dough. I never realized the debate of Biga vs Poolish  dough making. Before we get into all the details, I set some goals. Type : I wasn't going for Neapolitan-style, very high-heat Pizza. The t...
Post a Comment
Read more

Spaghetti Cutlets

By
Ingredients 1 2/3 cups spaghetti1 2/3 cups milk4 tbsp butter5 tbsp plain flour100 gms cheese grated4 green chillies finely chopped1 tbsp coriander leaves finely chopped3 stalks celery finely chopped1/3 cup plain flour3/4 cup watersaltbread crumbsoil for frying Method: 1. Break the spaghetti into small bits and boil in water with a little oil. Do not overcook. Drain the spaghetti and wash under cold water.2. Heat the butter in a heavy saucepan. Add 5 tbsp of flour and cook for 1 minute. Add the milk and stir constantly until the sauce becomes very thick.3. Mix the white sauce with spaghetti, chillies, corriander leaves, celery, cheese and salt. Mix and shape into balls.4. Mix the 1/3rd cup flour with water to make a smooth paste.5. Dip the balls in this paste, then in bread crumbs and deep fry.
Post a Comment
Read more

Dahi Wada

By
Ingredients: 1/2 kg urad dal 1 litre dahi made from 1 litre of milk 75 gms tamarind 150 gms jaggery 25 gms jeera to be roasted and powdered chilly powder to taste coriander leaves 4 green chillies and 10 cloves lassan to be grinded with the dal 2 tsp baking powder Method: Soak the urad dal for at least two hours. Grind in a liquidiser with garlic and chillies. Add salt and baking powder and mix well. Heat about 1/2 kg oil in a karai and drop wada mixture into the oil in tablespoons. Remove when golden brown. Drop in cold water or thin lassi. Make chutney by adding a glass of water to the imli and jaggery. Cool till thick. Add red chilli powder and jeera powder. Place wadas on a flat plate, after dipping each vadi in a dahi. Pour more dahi on the top. Spread some chutney Sprinkle jeera, chilli, salt and kothmir Best at room temperature. Vadas become hard if they are chilled in the fridge.
Post a Comment
Read more