Friday, August 22, 2008

Dal Pitha

"दल पिता" ! उसे "दल पिठोरी" भी कहा जाता हैं ! और "दल का दूल्हा" !

Being a complete meal, it is the ultimate comfort food, on a busy tiring, late working day. On par with steamed momos.
You can have Tamatar chutney or curd & pickle along with this.

Dal Pitha

Ingredients :
Wheat flour
1 tsp Mustard seeds
1 tsp Jeera
1 tsp Saunf
1 tsp Tumerc powder
1 tsp chilli powder
2 Onion
2 Tomatoes
3 Green chillies
1 glass Toor/Arhar dal
1/2 glass Masoor dal
Salt to taste

Method :
  • Make wheat dough. Let it be tough.
  • Take a dough ball & roll to slightly thick roti.
  • Cut small round rotis with a cutter.
  • Fold each roll into a "Dal ka Dulha" as in the below pic.

  • Heat oil in cooker.
  • Once oil starts smoking, add mustard seeds, jeera & saunf.
  • Add chopped onions & green chillies
  • When onion is slightly brown, add tomatoes
  • After sometime, add tumeric & chilli powder
  • Let it cook still slightly meshy.
  • Add washed dal & mix till all Dal is covered. Let it cook for sometime.
  • Then add water & salt, & shut the cooker for 2 whistles
  • Switch off the gas and one steam is off, open the lid.
  • Gently drop the "Dal ka Dulha"
  • Close lid & cook again for 2 whistles
  • Then its ready to eat.

    Dal Pitha Steps
  • Sunday, August 17, 2008

    Sunday breakfast

    Sunday Breakfast

    Sunday Morning Breakfast was:
  • Aloo Paratha with
  • Dhaniya-Tamatar chutney
  • Curds &
  • Maggi Hot & Sweet Tomato Chilli sauce

    And for Lunch we had these desert. Ok we didn't make it, but it was at the E-Inn Lunch buffet.
    Sunday Buffet Lunch Desert
  • Saturday, August 16, 2008

    Saturday (Chicken curry receipe)

    Rice roti, chicken curry & Channa choleToday we had a grand lunch of:
  • Channa Chole
  • Chicken curry
  • Ghee Rice
  • Rotis







    Momos with chilli & soya sauce For Dinner, we rerused earlier made Rice flour dough and chicken to make Momos.
    And had Rice rotis with Chicken curry & Chole along wiht Rice.





    Chicken MomosFor Chicken Momos, just fry the cooked chicken pieces in oil with onion & add a dash of vineger & soya sauce. Fill it in tiny rolled Rice rotis and seal with water. Steam these for 1/2 an hour.






    Update: On special demand, here is the Recipe for Chicken curry

    Ingredients :
    Chicken
    3 Onions
    2 Tomatoes
    Green chillies
    Ginger
    Garlic cloves
    Whole garam masals: Pepper corns, cloves, Dalchini, Tej patta (Bay leaf)
    3 tsp Garam masala powder
    2 tsp Turmeric
    1 tsp Chilli powder

    Method :
  • Clean chicken and chop into medium sized peices.
  • Chop 1 onion into long pieces.

  • In mixie, make a paste of tomatoes, green chillies, ginger & garlic.
  • Heat mustard oil in cooker.
  • Once smoking add Jeera, pepper corns, cloves, dalchini, tej patta & other whole garam masala.
  • Cook for sometime and then add onions & fry till mild brown.
  • Now add the gravy paste, cook for sometime.
  • Now add garam masala powder.
  • Let all this cook till oil starts leaving form the sides.
  • Add Turmeric & Chilli powder
  • Keep stirring so it does not stick & burn.
  • Add chicken pieces.
  • Gently mix till all are covered with the masala.
  • Let it cook in its steam for sometime.
  • Then cover with lid & let it cook for 2 whistles.
  • That's it.
  • Friday, August 15, 2008

    Sawan mein Deviji ka Pooja

    सावन के आखरी स्क्रवर या सोमवार को देवीजी का पूजा होता हैं
    भोग में २१ पूवा और २१ पुरी बनता हैं

    Puwa & Puri

    Thursday, August 14, 2008

    आटे का हलवा

    Atte ka Halwa

    आज शाम को नाश्ते में आटे का हलवा बना था।
    फोटो चाहे जायसा हो, स्वाद में बड़ा अच्छा था
    Atte ka Halwa

    Wednesday, August 13, 2008

    फरा या गोझा

    Farrah, also called as Gojhah in Bhojpuri.
    Is usually made on Bhaiya Dhooj day.

    Fur-rah or Gojah

    For the Filling:
    500 gm Channa dal
    Black Pepper
    Garlic
    Ginger
    Green chilly
    Coriander seeds
    Cummin / Jeera
    Turmeric
    Amchur powder
    Salt
    Curry leaves

    Soak 1/2 kg Channa daal for 6-8 hours.
    Mix all & blend in mixer to coarse paste.

    For the cover:
    Rice flour
    Hot water

    Make rice flour dough with very hot water.
    You can also do this by boiling water & adding rice flour in it. Keep stirring till no lumps. And then make dough with hands.

    For Farrah:
    Roll tiny rotis of rice dough.
    Add a spoonful of daal mixture and fold flat.
    Daal mix should not flow out.
    You can seal the rice roti with water.
    Stem these Farrah's for 15-20 minutes. You can use the Idli steamer.

    Tempering:
    Ghee
    Onions - chopped
    Curry leaves

    Heat few spoons of Ghee in kadai.
    Add chopped onions & bunch of curry leaves.
    Heat till onions turn crisp brown.
    Add the steamed Farrah's and mix till all are covered. Be careful so they dont break. Or if the Farrah's are too large, they can be cut into half before tempering.
    You can leave it on heat till the Farrah cover gets a crisp brown shade.

    Furrah Steps

    Fur-rah or Gojah

    Friday, August 8, 2008

    पूजा भोग

    आज सोखाबबा का पूजा था।
    Pooja
    Bhog
    भोग में यह सब बना था:
    1. पुआ
    2. पुरी
    3. खीर
    4. मुरुकू
    5. आलो गोभी

    pooja

    Wednesday, August 6, 2008

    Samosa

    आज मंटू के जन्मदिन के अवसर पर समोसा बना हैं !
    मंटू को जन्मदिन की हार्दिक बधाई !
    Somasa ready !

    Ingredients
    500gm Maida
    1.25 kg Potato
    1 tsp Amchur powder
    1 tsp Chilly powder
    2 tsp Dhanya powder
    1 tsp Garam Masala
    1 sp Groundnut
    Panch phoran
    1/2 litre Oil for deep frying
    50 gm Ghee for dough
    Coriander leaves
    For 40 samosas

    Method
    Boil potatoes, skin & mash lumpy.
    Heat oil in kadai & when smokey add pacnh phoran. Roast groundnut (or fresh peas).
    Add all the masala powders & last add mashed potatoes.
    Keep stiring & fry till moisture vanishes & potato leaves the pan.
    Garnish with chopped Coriander leaves.

    Mix the 1/2 kg Maida with 50 gm Ghee, Oil & lukewarm water.
    Make dough into oval shape.
    Roll into flat roti & cut it into half with a knife.

    Fold the half roti into a pyramid & for sticking use water. Place a spoonful of potato filling in the inverted pyramid.

    Deep fry them in low-medium heat, till they turn crispy golden brown.

    Samosa Steps

    They are ready to eat with Green chutney, Tomato suce & Imli Chutney.

    Monday, August 4, 2008

    Sattu ka Parantha

    Sattu is staple in UP region. It is a roasted Chana flour. As compared to Besan, which is non-roasted Chanaflour. Any true UP-ite will swear by Sattu.

    Sattu Paratha

    Sattu Parantha is best eaten with Aloo Choka.

    To quote Wiki:Aloo Chokha

  • Sattu, powdered baked gram, is a high energy giving food. It is taken mixed with water or with milk. Sometimes, sattu mixed with spices are used to prepare stuffed 'chapattis', locally called as 'makuni roti'
  • Litti/Choka, a fast food item that can be prepared with minimum of utensils by people who away on tour. It is prepared with Sattu and Wheat flour and taken with mashed potato and brinjals.

  • The filling is usually Sattu flour mixed with masala. The Masala is chatakdaar, made of:
  • crushed garlic cloves
  • finely chopped coriander leaves
  • finely chopped green chilly
  • lemon juice
  • and the typical UP style Mircha ka achaar.
    Onion can give it a sweetish flavour.
    Sattu filling masalaSattu fillingSattu Paratha
  • Sunday, August 3, 2008

    Besan ke Chilla ki Sabji

    Besan ke Chilla ki Sabji. It is also called as Papra ki sabji, in Bhojpuri. Mostly eaten in Savan mahina or Barsaat ke dino mein. There are tens of type of Besan ke sabji that can be made. This is one of them.

    Besan Ke Chilla Ki Sabji


    For Chilla
    100 gm Besan
    1 tsp Turmeric
    1 tsp Chilly Powder
    Salt to taste

    For Gravy:
    2 medium-sized tomatoes
    Garlic
    Green chilly
    Ginger
    Jeera
    Turmeric

    Serves 2

    Method

    BesanChillaSabji steps

    1. Mix Besan in batter into a watery batter. Add tumeric, salt & chilly powder. Mix it all in water with your hands, so there are no lumps.
    2. Use this bater to make broad, tick Besan Chilla.
    3. Fold the Chilla from sides, like shown in the image.
    4. Make mroe of these Chilla
    5. Slice pieces of the folded Chilla
    6. Make a paste of all Gravy ingredients
    7. Heat oil & add panch phoran. When heat add chopped onions. When slightly brown add the gravy paste. Continously stir so it does not stick & fry till the masala is cooked in oil. Color will change to a lovely brown.
      Can add pinch of sugar to get caramelarised brown.
    8. Add the Chilla piece and stir gently. Add water to cook into gravy.
      The folded & cut chilla pieces can be dropped in the hot kadai once the gravy is cooked properly. Then let it simmer for few minutes.

    Serve with rice.

    Saturday, August 2, 2008

    Dal puri, Aloo Bhaigan sabji & Kheer

    Today my husband & daughter came home from a long journey. I prepared Dal-puri, Aloo Bhaigan ki sabji & Kheer. This combination is usually prepared on special occasion like festivals, family members visiting home. Makes a filling meal, whether as a breakfast or lunch or dinner.

    Dal Puri & Sabji

    Dal puriDal puri

    400 gm Wheat flour.
    200 gm Chana daal
    1 tsp Jeera
    Gren chillies
    Tumeric
    Salt to taste
    Serves 4.

    Method
    Soak Chana dal overnight or 6-8 hours.
    Make soft consistency dough with wheat flour.
    Boil chana-daal in cooker with salt & turmeric till soft. Mash it.
    Heat oil in kadai and fry jeera, green chilli, cut onion, daniya powder.
    Once brown, add mashed dal & mix together.
    Simpler version can be made with mixing daal with powdered roasted jeera.
    This filling is used to make parathas with the atta dough.

    This is a simpler version. More grander is the deep fried Dal puri.
    Heat the paratha on tava. Then deep fry in oil as it will fluff up like puri. This is Dal puri.

    Aloo-Bhaigan ki SabjiAlo Bhaigan sabji with Dal-puri

    200gm Potato
    200gm Brinjal/Aubergine/Eggplant
    Carrots (optional)
    Panch phoran (Sarsoon, Jeera, Methi, Saunf, Aijwain, Mangrel)
    Oil
    1 tsp Tumeric
    Salt to taste

    For gravy:
    Few cloves of garlic
    2 green chilly
    Piece of Ginger
    2 tsp Dhaniya seeds
    2 tsp Sambar powder

    Method
    Chop vegetables into medium sized.

    Heat oil & add Panch phoran. Fry veggie pieces till mildly crisp or browned. Remove from kadai.

    Make a paste of gravy ingredients, in mixie.
    Heat oil & fry the gravy paste.
    Once browned & leaving oil, add veggie pieces.
    Let it heat for some time, to absorb gravy flavor.
    Then add water & let it cook into thick gravy.

    Bhaigan sabji tastes better without using Onion in the curry paste.

    Kheer

    1 litre milk
    100 gm rice
    200 gm Sugar
    Elaichi
    Kaju
    Kismis
    Badam
    Dry coconut

    Method
    Clean & wash rice.
    boil rice in double water. All water should get absorbed.
    Sametime Boil milk.
    Add rice in the boiled milk.
    Continue to boil till reduced to half.
    Garnish with dry fruits & dry coconut gratings.

    Serve hot. Is tasty even when served cold. Each kid has his/her preference.

    Kheer