Tehri- a complete meal

Hi Friends,
Today's recipe is a variation of vegetable pulao and very few people from North India know about this dish. It's a complete meal and goes great with raita...yes...some of you have already guessed it..

TEHRI

INGREDIENTS:

Rice

Potato

Onion

Garlic

Ginger

Tomatoes

Green Peas

Tejpatta (Bay Leaf)

Dalchini (Cinnamon) stick

Javitri (Mace)

Badi Elaichi (Black cardamom)

Laung Cloves)

Kali Mirch (Pepper corns)

Dhania  Coriander) Powder

Haldi (Turmeric)Powder

Mirchi (Red chili)Powder

Oil

Coriander leaves for garnishing

METHOD:

In hot oil add Tejpatta, Dalchini, Laung,Javitri, Kali mirch and Badi elaichi...in short add khada garam masala in oil and fry it for a minute.

Now add chopped garlic, ginger and onion in it and fry till onions turn light brown. Add potato cubes in it and fry for 4-5 minutes. Now add chopped tomatoes, dhania powder, haldi powder, mirchi powder and salt and fry till tomatoes are softened. Now add washed rice and green peas and enough water to cook the tehri.,...once cooked, garnish with  coriander leaves and enjoy this new recipe with raita of your choice...my personal favorite is cucumber raita with sugar, salt and a little bit of red chili powder.

TIP: If you want more spicy tehri, you can add punjabi masala vadi's small pieces in oil alongwith khada garam masala....keep experimenting..

Happy cooking...

Popular North Indian snack- Chole Bhature.

Hi Friends,

Hope you tried and enjoyed my Maalpua recipe...now on a sweet note we can start other recipes as per my friend's demands and today's recipe is a favorite fast food from North India but popular all over India as well as abroad...yes...I am talking about Chole Bhature and here is today's recipe...

CHOLE BHATURE:

INGREDIENTS:

FOR CHOLE:

Chole (Chick peas)

Onion

Ginger & Garlic paste
Dhania Powder (Coriander powder)

Haldi Powder (Turmeric powder)

Mirchi Powder (Red chili powder)

Chole Masala/Chana masala 

Ajwain (Carom seeds)

Imli (Tamarind) paste

Oil

Salt 

Green coriander for garnishing

Green chilies for garnishing
Tomato for garnishing

FOR BHATURE:

Maida (Refined flour)

Salt

Curd

Oil for frying

METHOD:

Chole:

Soak Chole overnight.
Grind Onion and fry it in oil with ginger & garlic paste-once this onion, garlic and ginger paste is done,add dhania powder, haldi powder, mirchi powder along with chole/chana masala. Remember to add ajwain at this stage...fry the masala till it leaves the oil and then add chole, salt, tamarind paste and water. I don't use too much water as i prefer my chole with thick gravy..Cook till chole are done...it should take atleast 15 minutes to cook in a pressure cooker...to know whether they have cooked properly or not, check their skin-cooked chole's  skin easily comes out.

Garnish chole with green coriander, green chilies and pieces of tomatoes.

Bhature:

Knead maida with a little salt, curd and water. Cover the dough with a wet cloth and keep it at a warm place  for at least 4 hours or more, depending upon room temperature, to ferment, 
Take small balls of this dough and roll into bhaturas...they can be round or oval as per you choice and deep fry them till they are done.

TIPS: 

1. You can add little sugar in chole if you like sweet and sour taste. 

2.The purpose of Ajwain is to take care of gas that the legumes may cause in some people.

3.In case you have  forgotten to soak choles but  still crave for it...don't worry, you can soak them in hot water for about an hour and cook it with some baking soda.

I have given you basic recipe, variation you keep trying...after all it's for your own palate.:D

Happy cooking...

Kuch meetha ho jaaye....Maalpua.

Hi Friends,

As promised I am here with my first recipe...we Indians believe to start everything on a sweet note to aaiye..kuch meetha ho jaye....

Recipe #1: MAALPUA

Ingredients:

Maida

Milk

Sugar

Saffron

Oil for frying

Grated coconut

Raisins (Kishmis)

Charoli (Chironji)

Almond shavings for garnishing

Pistachio (Pista) shavings for garnishing

Rabdi (thickened milk)  for garnishing is optional

Method:

Prepare a batter of pouring consistency with maida and milk

Add grated coconut, raisins and chironji in the batter. 

Side by side make  sugar syrup with equal amount of sugar and water- it should be a thin syrup else it won't get absorbed in puas.. Add saffron in the syrup.

Now start frying puas- for this pour the batter with the help of table spoon into medium hot oil and fry till golden brown.  Once puas are done, soak them in hot sugar syrup for 10 minutes.

Take out malpuas and garnish them with almond and pistachio shavings.

If you want it richer, you can use rabdi (thickened milk) too for garnishing...I am sure you can visualize how it will look and taste with rabdi.

Tip: 

If your puas are not getting flat once you pour the batter in oil,add a little more milk else puas will get hard .

Use your imagination to personalize the dish.

Happy cooking....

What are the tricks??

Hi Friends....

Recipes, tips and tricks are the topics I intend to cover in my blog.

Recipes we all know and I plan to share vegetarian recipes from North India. These North Indian recipes are known by various names like Punjabi khana, Mughlai food, Awadhi zyaka etc.depending on their origin.

Tips too are known to us...those small small things that can make a big difference in our lives.

What must be new is tricks...what are these tricks? In simple language we can describe them as quick fixes..yes if anything goes wrong in process of cooking, we can not discard the dish instead we try to do some corrections to make it better and I call them tricks. Tricks are equally important as cooking.

I will give recipes where you  will use the spices as per your taste and method will be explained by me....believe me it will be more fun than following word by word.

In my blog I will cover all three aspects and please let me know if i am overlooking anything important.

So be ready now....we start from tomorrow...

Happy Cooking....

It all started when my daughters requested me to write down my recipes, tips and tricks which I keep giving them from time to time.

Then came my friend's request to teach cooking to her and her maid and all this gave me the idea to start my blog...why not help as many people as I can...after all knowledge is to be shared and I would like people to get benefited from what I have acquired over the last 3 decades.

So I will dedicate this blog to my lovely daughters and a wonderful friend and hope that I am able to do justice to it.

You all are welcome to send your suggestions and inputs.

Happy cooking...