* Puri * INGREDIENTS: White aata - 1 cup Maida - 1 cup Salt - to taste Oil - ¼ cup Water - as req Oil for frying METHOD: 1. Take a bowl add white aata and maida using hand mix it well, add salt and again mix it, then add oil and mix it well till the oil is mixed within the aata maida mixture. Adding little water keep on kneading the dough. 2. Then transfer the dough from the bowl to the wooden board (patraa) and using the palm (hateli) of hand keep on kneading the dough, till the dough become soft and smooth. 3. Then transfer the dough back to bowl, apply little oil over the dough and keep aside for few minutes. 4. Take a small portion of dough in hand and roll it to make a small ball (peda) of the dough, repeating the same procedure make all the small balls (pedas), apply little oil on it and keep aside. 5. Apply little oil on the wooden board (patraa) and the rolling pin (belan), with the help of rolling pin roll out the dough ball into small puri, then take puri in hand using both hand flip flop the puri and make the puri big in size. 4. Heat oil in a karahi on a high gas flame to maximum boiling point, put the puri in the hot oil sliding it gently, then turn it over using 2 frying spoons fry the puri to slight brown (not brown) and dish it out in a serving dish, naram and khasta puri are ready to served. TIPS FOR PURI: Tip: By using a palm (hateli) of hand and kneading the dough, the aata maida salt and oil get mixed well and dough become soft and smooth. Tip: Applying oil on the dough and small balls (pedas) wont let the surface of the dough become dry, and if the small balls (pedas) get stick to each other they would be separated easily. Tip: If the karahi size is big make big puri, else make puri according to the size of karahi in which puri is to be deep fried in oil. Tip: Fry the puri in hot oil to get the naram and khasta affect, fry it slight brown color if they get brown the puri will become hard and crispy. Tip: Fry the puri lastly when Aloo Chanay Ki Bujiya and Suji Ka halwa is ready. * Aloo Chanay Ki Bujiya * INGREDIENTS: Potatoes (aloo) - 2 big sizes (cut 1 aloo into 4 halves then sliced into small cubes) Chick peas (chanay) - 1 cup (boiled) Oil - 3 tbsp (as req) + 2 tbsp (for tadka) Onion - 1 (sliced) Tomato - 1 (chopped) Kalonji - 1 tsp Haldi - ½ tsp Crush Zeera (Cumin) - ½ tsp Crush dry red chili - 1 tbsp (or ½ tbsp as req) Fresh coriander leaves - ½ bunch (chopped) Raw green chilies - 3 to 4 (slit from the middle into half) Sabit Zeera - 1 tbsp (for tadka) METHOD: 1. Heat 3 tbsp oil in a pan, add sliced onions and sauté it to light brown, add chopped tomatoes mix it well and stir fry it. 2. Then add 1 tsp kalonjee, ½ tsp haldi pwd, ½ tsp crushed zeera, 1 tbsp crushed dry red chilies mix it well, then add 1 cup boiled chanay (chick peas), fresh coriander leaves, slit green chilies mix it well. 3. Then add 2 to 3 cups of water and stir it, then add sliced cubes aloo (potatoes) mix it well, cover it with lid slow the gas flame and cook for few minutes, open the lid and stir it again when gravy starts boiling lastly add the salt and mix it, cover it again and cook on slow gas flame. Keep on stirring it from time to time. 4. Take a aloo (potato) masher and mash the aloo & chanay slightly so that half of aloo & chanay get mashed and half of them stay whole (sabit) and cook till gravy become thick and done. 5. For Tadka (Baghaar): Heat 2 tbsp of oil, add 1 tbsp of zeera stir fry it, when zeera start crackling sound pour this in the aloo chanay mixture. Aloo Chanay ki Bujiya is ready to serve. TIPS FOR: Aloo Chanay Ki Bujiya Tip: If salt is added before then the aroma of kalonjee and crushed dry red chilies and other masala won’t get absorbed in the chanay so it’s advisable to add the salt at the last to the aloo chanay gravy. Tip: If u want some gravy in ur aloo chanay ki bujia then add ½ glass of water more to this for gravy. Tip: When giving tadka (baghaar) if u need added flavours then add sabit laisan, dry red chilies, achaar masala according to ur taste. * Suji ka Halwa* INGREDIENTS: Suji - 1cup Ghee - ½ cup Water - 2 glasses (as req) Zafran or Yellow Zarda food color - few drops (optional) Sugar - ½ cup Kewra water - 2 to 3 tbsp Badam (Almonds) - 20 gms (sliced) Pista (Pistachio) - 20 gms (sliced) METHOD: 1. On a high gas flame heat a karahi, add 1 cup suji and immediately slow the gas flame and keep on roasting (bhun lena) the suji stirring it continuously till slight very light brown color. Switch off the gas flame, when the suji is still warm, immediately add ½ cup ghee and stir it continuously (so that no lumps are formed) till the ghee is mixed well into the roasted suji. 2. Switch on the gas flame and add 2 glasses of water slowly and stirring continuously cook it for some time, (at this stage if u want then add zafran or yellow zarda food color), keep on stirring it continuously. 3. When it starts boiling add ½ cup sugar and stir it, then add 2 tbsp kewra water mix it well, put half quantity of sliced badam and pista into the halwa and mix it well stirring it continuously cook it until the halwaleaves the side of karahi and become thick and smooth. 4. Garnish it with badam slices and pista slices. Suji Ka halwa ready to serve. TIPS FOR: Suji Ka halwa Tip: Dont roast the suji on high gas flame else it would turn brown and become bitter. Tip: If u want to make yellow color halwa then add yellow color, if u want red color halwa then add red food color. Tip: If u want then along with badam, pista, add kishmish (raisin), akhroth (walnuts), chilgozeh (pine nuts). Tip: If u want in place of ghee use asli ghee or oil as per ur requirement.
Posted on: Tue, 18 Mar 2014 09:08:12 +0000
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