CHOLEY BHATURE

Ingredients

For Chola

1 cup Chola

Salt to taste

1 packet Tea leaves

1/2 tsp Zeera

2 piece Kadi Patta

1 Onion (1/2 thinly slized and 1/2 to make paste)

1/8 piece of Ginger, 3 cloves of Garlic (add more or less to your taste,

mince them)

1 tsp Garam Masala

1/2 big size Tomato and 2 tbsp Tomato Puree (or, 3/4 tomato)

1/4 tsp each Haldi, Mirchi, Dhaniya powder

1 tsp Chola Masala (if not doesn't matter)

For Onion Paste

1/2 Onion

2 Red Chillies

Small piece of Cinnamon

3/4 piece Cloves

2 piece Elaichi

Method:

Let chola soak in water overnight.

Next day pressure cook with salt to taste and 1 packet of tea (from 100

pack we get in USA), or put little tea-leaves, we get in India and wrap it in

a cloth. This will change the color of chola to black.

In a pan, in little oil, add Zeera, Kadi Patta. Then add 1/2 thinly slized

onion. Fry till golden brown.

Then add minced garlic and ginger paste. Then add onion paste. Fry till oil

comes out. Then add tomato and tomato puree. Add haldi, mirchi,

dhaniya

and chola masala.

When masala is done, add chola and little water. Check salt. Let cook for

few minutes.

Garnish with chopped onion.

Ingredients For Batura

1 cup Maida

1/4 cup Atta

Salt to taste (1/4 tsp)

2 tsp Oil

3 tbs Curd

Method

Add maida and atta. Add salt and the add oil. Mix with hand, till you can

make balls from atta. Mix dahi. Mix very well. Add enough water to make

atta dough.

Put the dough in a plastic bag.

Roll the bag to remove any air and tie it. Let stand atleast for 6

hours.

(You can do it when you put chola in water, previous night).

Heat the oil and make big size poories (batura).

Eat with chola. Enjoy with Imli Chutney.

DAHI VADA

Ingredients:

• 2 cups Urad Dal • 5 Green Chillies (chopped) • 4'' Ginger (chopped) • 4 cups Curd • 1 cup Milk • 1/2 tsp Roasted Jeera • 1/4 tsp Red Chilli Powder • Oil for deep-frying • Salt to taste

How to make Dahi Vada:

• Soak two cups urad dal for about 6 hours. • Grind the soaked dal. Add salt, ginger, green chillies and little water to make smooth batter. • Beat this batter well, so that there are no lumps. • Heat oil in a pan. With the help of the slotted spoon, leave the batter in form of vadas in the oil. • Deep fry the vadas and keep them on a blotting paper to remove excess oil. • Now dip the vadas in cold salted water to extract their oil for few minutes. • Now squeeze out the water from vadas and keep them aside. • Add milk with the curd to whip the curd well. • Now add roasted jeera, red chilli powder and salt to the curd. • Put seasoned curd in a dish. Dip vadas in the curd. • Keep it in the freezer for half an hour. • Dahi Vada is ready to serve.

Pav Bhaji

Ingredients-
Potatoes - 5 medium size (boiled and peeled)
tomatoes (diced) - 2-3 cups
Capsicum - 2
Green peas (frozen) -1 cup
Cabbage 1/2 cup
cauliflower- 1/2 cup
carrot - 1 or 2
onions - 1
some chopped garlic
Fresh coriander leaves - handful
green chillies - 2
ginger- 1 inch
Red chilli pwd - 1tsp
garam masala - 1 tsp
paav bhaji masala - 1 tbsp
half a lemon juice
Salt to taste
for garnishing - onions and coriander finely chopped
butter
1 pack ham burger buns, or paav

Method:

1.Firstly cut all the vegetables in big pieces and boil them in a pressure cooker.
2.Mash these vegetables with hand blender or an aunthentic vegetable masher.
3.In a pan put some butter, add the garlic and chopped onions and sautee till slightly pink in colour.
4.Add the garam masala and chilli powder and sautee till u get a nice aroma.
5.Add the diced tomatoes and cook till they r tender.
6.Add the paav bhaji masala.(I use "Everest" paav bhaji masala from the indian store ) sautee the tomatoes well.
7.Add the vegetable mixture to it & mix it well till the mixture thickens.
8.add salt (according to taste)
9.let it boil and tighten a bit.
10.Add butter to it as per your taste and mix it well.
11.Once you remove it from gas pour in juice of half a lemon for that extra taste.
12.Your paav bhaji is ready.

For Pav:
1. Apply butter to your pav.2. Roast your pav until they turn golden brown.

Serving:
Serve your Pav and Bhaji together with onion, cilantro & lemon juice garnished on the bhaji. Enjoy your dish with your loved ones. :)

Spicy Sabudana Khichdi

A simple Sabudana and potato combo preparation, which is light on the stomach. These sago pearls are commonly used as a fast time food in northern India.

The first time ever that I ever had Sabudana Khichdi, was when my good friend , made it. I was so completely love with the dish…She makes it so delectable taking time to soak it to a particular consistency, sauteing it in spices, with little pieces of potatoes peeking here and there and flavours it with a flourish with roasted ground powder of red chilli and peanuts. It was unimaginably delicious…Sabudana Khichdi is a pretty tricky proposition …It matters how you soak the sabudana and one should not soak for too long, or in too much water that all you get is starchy mush, or on the other hand, a little less water and it would roll off like balls of mercury away from your palm.Soak sabudana in water overnight.(5 to 6 hour) The water added should be at the level of the sabudana.

Ingredients

1 cup - Sago / Sabudana
1 big - Boiled potato, cubed

Seasoning

1/2 tsp - Mustard seeds
1/2 tsp - Urad dal
1/2 tsp - Jeera seeds
2 - Whole dry red chili
1 sprig - Curry leaves
1/4 tsp - Red chili powder
1/4 tsp - Turmeric powder
Salt to taste

Method

1 ) Wash and soak sago in enough water to cover sago. Soak sago overnight. Drain water from sago and set aside.

2 ) In a kadai heat oil, add mustard seeds, pop it, add jeera, urad dal,(if you prepair for fast, don't add dal or muster seeds) dry red chili and fry in oil. Add curry leaves, for a second, add potato and mix and stir.Add red chili and turmeric powder, Add salt to taste.

3 ) Now lower the heat to very low heat, this is very important step to make to get a non- soggy sago. Now when the pan is not very hot, add sago, stir and cook for 2 to 3 minutes covered with a lid. Sago will cook fast. Otherwise place sago in a microwave safe bowl, add the seasoning potato mixture to the sago and mix in well. Microwave for 2 to 3 minutes, breaking the cooking time 1 minute each. Cook till sago is translucent.

Serve for breakfast.

To microwave potato : Wash one potato. Pierce deep into the potato two times, down to the center. Wrap the potato in a moist paper towel. Place in microwave and microwave for 3 minutes.