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Friday, February 25, 2011

KATORI CHAAT

KATORI CHAAT



INGREDIENTS FOR TOKRI / BASKET:




Maida: 1 Cup


Wheat flour 124 cup


Oil : 2 tsp


Salt to taste


Oil for frying katoris.


INGREDIENTS FOR FILLING:


Boiled potatoes 3 medium ( finelly chopped)


Boiled chick Peas: 2 cups


Onion: 2 Large (finelly chopped)


Tomato: 1 cup (finelly chopped)


Chaat Masala1 tsp


Red chilly powder 1 tsp


Curd: ¼ cup


Sugar: 1 tbsp


Sweet Chutney: 4 tbsp


Green chtney: 3 tbsp


Salt to taste


Lime juice 1 sp


Green corriander 1/4 cup


Pudina (mint) leaves 1/2 cup finely chopped.


METHOD FOR DOUGH:


Take a bowl put Maida, wheat flour, salt and 1 tbsp of oil. Mix and make hard dough with the help of water. Cover and keep aside for at least 30 minutes


METHOD FOR FILLING:


In a microwave safe bowl take potatoes and chick peas, add salt to taste,Chaat masala, red chilly Powder and mix it well. Microwave it at 80 Power for 3 minutes. Now add all the remaining I ngredients for the filling. Mix it well and keep it aside. Your filling is ready






FOR TOKRI / BASKET / KATORI:


• Divide the dough into small balls and roll into puris


• Grease the outer surface of small katoris and place one puri on each katori. Gently press


• Heat oil and gently slide in the katoris. When the puris get fried they will leave the sides of the katori. Take out the katoris and fry the puris till golden. Drain onto an absorbent paper and keep aside. Prepare all the katoris similarly






FOR SERVING


• Fill prepared filling into in the fried katori-puris


• Top with the tamarind and green chutneys and curd


• Sprinkle finelly chopped onion, Sweet Chutney, curd roasted cumin Powder and red chiilie powder on top and serve Immediately





Thursday, February 24, 2011

Nimona

NIMONA



This pea curry or NIMONA is fondly eaten in UP in the winter season. I have learnt this recipe from my bhabhi who recently visited me in Bangalore. In UP people call it Nimona
This is a favorite recipe of my family members and the best taste comes in winters when farm fresh peas are availableThis one turns out a spicy recipe and goes well with rice or chapatti a/c to ones preference. I like it to have ith with rice


Ingredients:

Fresh Green Peas: 2 Cups

Potato: 1 (Cut into cubes)

Cauliflower: 1 cup (cut into Flores)

Ginger: 1”

Garlic: 8 Cloves

Green chilies: 31

Onion: 3 (Grind them into a paste)

Coriander Leaves: 1 cup (finely chopped)

Bay Leaves:1

Turmeric Powder: 1/2 tsp

Garam Masala Powder: 1tsp

Cumin Powder: 2 tsp

Coriander Powder:2 tsp

Red chilly Powder:1 tsp

Salt: to taste

Oil: for cooking

Oil: for deep frying Potato and cauliflower



How to Proceed


• Take the Peas and coarsely grind them in a grinder without water.


NOTE: Make sure that some of the peas are left whole. Keep the mixture aside.


• Make the paste of coriander leaves with little water and keep it aside.

• Make a paste of ginger, garlic and green chilies and keep it aside.

• Deep Fry Potato and cauliflower and keep it aside.

• In a small bowl add all the dry masala and little water to make it a smooth paste and keep it aside.

• Heat oil in a kadhai,put cumin seeds and bay Leaves and add ground peas paste.

• Fry this on a low heat for 8-10 minutes.

• When oil starts separating from beside add ginger Garlic green chilies paste, coriander leaves paste, onion paste, and salt and mix it well.

• Cook the mixture again for approx 5 minutes

• Add little water approx half cup.

• When the masala are done add all the dry masala paste and 1/ cup of water.

• When the masala are well done add 3 cups of water and mix well and bring it to boil.

• Once its start boiling simmer it and allow it simmer on low flame for 5-8 minutes.

• Adjust salt at this stage if required.

• Now add fried potatoes and caufliower and mix well and let it simmer on low heat for another 2 minutes.
• Take out it in a serving bowl and serve it with rice or chapati