Tag: Breakfast and Snacks

Ingredients:

2 cups All Purpose Flour, or Maida

2 Tbsp. Cooking Oil (for flour dough)

4 Tbsp. Yogurt (sour yougurt)

½ Tbsp. Sugar

¼ Tbsp. Eno (Baking powder)

Salt to taste

Water for kneading

Cooking Oil for Frying (2 Cups ), depends on the size of frying pan.

Method:

Sift flour in a large bowl , add sugar , salt, oil, eno powder and yogurt, mix with your hands. Add water in small quantity (incremental) and knead the flour to make a soft and smooth dough. Cover it with a damp cloth and place it in a warm- humid place for about 5 hours. It will rise to double of its pre resting size. Knead again for few minutes, don’t overwork the dough.

Divide the dough in equal size balls , press and roll out in circular shape with the help of rolling pin. Use oil or dry flour to avoid sticking on rolling board.

Now heat oil in a deep frying pan ,over low to medium heat, place one Bhatura (to check temperature) and if it comes to the surface immediately without turning brown, then your oil is perfectly hot to start frying your rest of the Bhature (Puffed Bread). If your pan is large enough, fry 2-3 bhatura at one go, if the pan is not large enough then you must fry one bhatura at a time. Gently press centre of the bhatura with the frying spoon or spatula. When bottom side is light brown, turn it gently and deep-fry another side until light brown. Remember to keep the heat on constant temperature through out the frying process. When both sides turn brown and bhatura is fully puffed, take it out from oil and drain excess oil. Serve with Masala Chhole (Chickpeas).

Ingredients

2oo gm paneer (cottage cheese)

1 Cup Capsicum  (green or yellow or red Cut in big chunks) rinsed and pat dried

8-10 medium size button mushrooms (Washed and pat dried )

1 large onion (cut into big chunks)

8-10 Small to medium Potatoes (Half Boiled and Peeled)

250 grams thick yogurt  (hung curd)

½ Tbsp. turmeric powder (haldi)

½ Tbsp. black pepper powder (kali mirch powder) or white pepper powder

½ Tbsp. carom seeds (ajwain)

½ Tbsp. kasuri methi (dry fenugreek leaves)

1 Tbsp. coriander powder 

1 Tbsp. cumin powder 

1 Tbsp. Tandoori masala powder

1 Tbsp. dry mango powder (amchur powder)

1 Tbsp. kashmiri red chili powder 

1 Tbsp.  ginger garlic paste 

1 Tbsp. lime juice

2 Tbsp. Oil

¼ Tbsp. Rock Salt

Regular salt to taste

Method

Whisk the yogurt in a bowl, add all the above listed spices, ginger garlic paste, lime juice, salts and ½ Tbsp. oil . Use your hand to mix well. You may like to check for seasoning at this point , adjust as required. Now add the diced vegetables (onion, capsicum) , Mushrooms, Potatoes and Paneer cubes . Make sure the marinade coats the veggies and paneer evenly. Cover the bowl and refrigerate it for at least few hours. I keep it for overnight. Prepare your charcoal barbeque, skew the marinated vegetables, paneer, potato and Mushrooms, keep it on the the red hot charcoal, on the stipulated place. Flip , check it the grilling is even , in between coat ghee or oil on the grilling veggies etc. Once you get charred marks on the paneer etc., its time to take it off from heat and serve hot with mint –yogurt chutney and onion rings, with generous sprinkle of lemon juice .You can also sprinkle Chat Masala.

Ingredients:

500 gm split Bengal gram

(soaked overnight)

5 Tbsp. oil

1 tsp baking soda

1 inch piece ginger

2-3 green chillies (coarsely ground)

1 tsp sugar

2 tsp lemon juice

6-7 green chillies (whole slit lengthwise)

For Tempering:

2 tsp black mustard seeds 10-15 curry leaves

salt to taste

Method:

Drain and grind the Bengal gram to a soft dropping consistency. In one cup lukewarm water, add ginger, lemon juice, green chillies, sugar, sodium bicarbonate, 3 Tbsp. oil and salt. Mix well.

Now heat a steamer and grease the container. Pour in the batter filling half of the heated container. Carefully cover with a clean cloth and put the lid of the container. The steam should remain sealed. Steam for about 5-6 minutes. Remove from the steamer. Cut the Dhokla into squares while still warm.

In a pan heat the remaining oil, lower the heat and thrown in the curry leaves. Stir fry for half a minute. Add the whole green chillies and black mustard seeds. The moment the spices start to crackle add % cup water. Pour this on top of the dhoklas.

Ingredients:

2 cups sago (sabu dana)

(washed, drained, keep aside for 1 hour)

2 potatoes (boiled and mashed)

1 cup peanuts (roasted and crushed)

4-5 green chillies (finely chopped)

rock salt to taste

oil for deep-frying

Method:

Separate the sago so that it is free from any lumps and sprinkle 1cup water. Add the potatoes, green chillies, peanuts, and rock salt; mix well. Divide the mixture equally into small portions and shape each into flat patties and if required grease you hands with some oil.

Heat the oil in a deep pan; deep-fry the patties on medium heat till golden brown. Turn and fry the other side. Serve hot with mint coriander chutney.

Ingredients:

1 kg potatoes (boiled and mashed)

250 gm green peas (shelled and boiled)

100 gm saunth powder (Dried Ginger Powder)

1 Tbsp. fresh coriander (finely chopped)

2 Tbsp. gm gram flour (dry roasted)

1 tsp red chilli powder

1 tsp chaat masala

1 tsp coriander powder

1 tsp cumin seeds

2 inch piece of ginger (scraped minced) 6-8 green chillies (finely chopped)

1 tsp garam masala

oil/ghee (for shallow frying)

Salt to taste

Method:

Heat oil/ghee in a pan, add cumin and stir -fry until these begin to splutter, then add green peas, ginger, green chillies, red chillie, coriander powders and chaat masala and continue to stir-fry. Then add potatoes, garam masala, and fresh coriander. Divide the mixture into 12 equal portions, make balls flatten and shape them into round patties. Heat oil/ghee on a griddle or frying pan and fry the tikki until a brown crust is formed on both sides.

Crumble the tikki in the serving plates; pour chutneys on top and garnish serve.

Ingredients:

4 full ripe Avacado

1 Firm but ripe Tomato (Diced)

2 Tbsp. Fresh Coriander Chopped

½ Tbsp. Green Chilli (Finely Chopped)

¼ Tbsp. Thai Red Chilli (Finely Chopped)

½ Tbsp. Roasted Cumin Powder

1Tbsp. lemon Juice

Salt to taste

Method:

Cut the avocados in half, then remove the pits, scoop avocado flesh in a bowl, mash avocados with a spoon, add lemon juice, salt, chili and cumin. Stir lightly to combine. Serve with nachos or salad.