Besan ke Chille

Breakfast is something that I am clueless on what to cook.. Besan ke chille comes to my rescue as the preparation for them is hardly there..

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 5-6 chille

INGREDIENTS:

  • 1 cup Gram Flour (besan)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 medium Onion finely chopped
  • 1 medium Radish (Mooli) grated (optional)
  • 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 tea spoon Chaat Masala
  • 1/2 tea spoon Garam Masala
  • Ghee/oil to fry the chilla

PREPARATION:

Mix all the ingredients except ghee in a big mixing bowl. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.

Heat the tawa (non-stick can be used) and spray some oil on it first, to avoid the chilla from sticking to it.

Now using a big spoon spread some batter slowly on the tawa to give it a round shape. Spread the batter out evenly.

Put some oil at the sides of the chilla. When the color changes and some blisters appear on the showing side gently use the spatula to turn the chilla.

Put some oil on the second side also and gently press the corners to fry it properly from all the ends.

The chilla will become brownish like a parantha does when done.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.

Tasty Cooking..!!

Bhindi Fry

Bhindi (Ladyfinger), this is the first thing I cooked.. So this is special to me because I was hell scared to cook post marriage and when my husband said that it was perfect I did not dare change its recipe till date. 🙂

Ready to Eat..!!

Preparation Time:- 10 mins |  Cooking Time:– 1/2 hour |  Serves:- 3-4 people

INGREDIENTS:

  • 250 gms Ladyfinger (Bhindi) washed, strained and chopped in small pieces (1/2 inch)
  • 1 large Onion chopped length wise
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 2 tea spoon Coriander Powder (Dhania powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1 tea spoon garam masala
  • 1 tea spoon Sour mango powder (Amchoor Powder)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the onions and fry them till they turn light brown in color. Now add the Coriander powder and fry for one minute.

Add the other masalas and mix properly. Now add the ladyfinger (bhindi) and mix gently so that all the pieces get folded in the masala.

Simmer the stove and allow close the lid for cooking for about 5 mins.

Now remove the lid and start frying the bhindi by mixing now and then. Continue till the bhindi becomes soft and also becomes a bit dark in color.

SERVING:
  • Bhindi goes well with hot chapatis and curd.

Tasty Cooking..!!

Shahi Paneer

Paneer is something that everyone likes.. There are many dishes that come out so well with paneer.. Shahi Paneer is something which is the most common and tasty dish..

I tried something different and added a new flavor to the dish which gave it a beautiful aroma and a lovely taste..

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 250 gms Fresh Paneer diced in small cubes
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2 Cloves (Laung)
  • 1 Cinnamon (Dalchini)
  • 1 Large Cardamom (Badi Elaichi)
  • 1 Indian bay leaf dried (Tej Patta)
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 cup milk or 1 cup cream (Malai)

PREPARATION:

Heat the oil/ghee in a pan and add cumin seeds, Cloves,  Cinnamon,  Large Cardamom and Indian bay leaf dried to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.

Now add the dried  Fenugreek leaves and feel the aroma as it fills the kitchen.

Add the milk or cream while stirring continuously. Keep frying till the oil separates out.

Add the paneer diced as cubes to this masala. Fold the pieces gently in the same. Add some water to make some gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the paneer pieces can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha.
  • If serving for a party, garnish with some fried Cashew (Kaju)

Tasty Cooking..!!

Makhani Daal

We went out for lunch yesterday and spent around 7000/= bucks. Once we got home one of my friends, Arnab who had joined us for dinner last night says, “Sheelu please give me some Makhani Daal” (which was prepared for dinner). Parthiv and Arnab actually had lachha parantha with the daal. I was like why do you have to spend so much outside, I got an answer that “That was for the stomach and this is for the heart”.. Thanks guys you made my day.. So here I am sharing my mom’s recipe for Makhani Daal hoping that you can also have such amazing moments with the same..

Makhani Daal

Preparation Time:- 15 mins | Cooking Time:- 1-1 and 1/2 hour | Serves:- 4-6 people

INGREDIENTS:

  • For Daal
    • 1 cup Urad ki daal
    • 1/2 cup Chane ki daal
    • 1/4 cup Rajma
    • 1 tea spoon Ghee
    • 2 Cloves (laung)
    • 1 tea spoon Turmeric Powder (Haldi)
    • 2 Large Cardamom (Badi Elaichi)
    • 1 pinch Asafoetida (Hing)
    • Salt to taste
  • For masala
    • 2 table spoon Oil/Ghee
    • 2 tea spoon Cumin Seeds (Jeera)
    • 2 -3 Large Onions finely chopped or grated
    • 2-3 Large tomatoes grated
    • 1 table spoon Ginger Garlic paste
    • 3 tea spoons Coriander powder (Dhania Powder)
    • 1 tea spoon of Turmeric powder (Haldi Powder)
    • 1 tea spoon of Chilly powder (Lal mirch Powder)
    • 2 tea spoon Garam Masala
    • Salt to taste
    • 100 gm Butter
    • 1 cup milk

PREPARATION:

Boil the daals (Urad, Chana & Rajma), along with cloves, large cardamom, ghee, turmeric powder, Asafoetida and salt. This will take some time if the daals are not soaked. Please make sure that the daals are all soft.

Masala Preparation:

Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste, half tea spoon of salt (to saute the tomatoes). Keep frying the tomatoes till the oil separates out.

Add this masala to the daal boiled earlier, and mix properly. Allow the daal to boil.

Add the milk and stir continuously. Now add the butter and let it melt in. Allow the daal to cook for some time and stir in between to avoid it from burning.

The more this daal is cooked the tastier it gets.

SERVING:

  • Top it with some butter when serving.
  • Goes well with Lachha Parantha or Jeera Rice.

Tasty Cooking..!!

Kadhi

One of my friend, Parthiv, is a Gujarati, and he loves Kadhi Chawal. Whenever he feels like having he just gives me a call and says “Sheelu Kadhi Chawal this Saturday” and all I can say is sure. The best part is that he, his wife and my husband they all end up over eating the same and by the time I come back after cleaning the kitchen they are all fast asleep. I just smile and put some covers over them…:)

Kadhi

Preparation Time:- 10 mins |  Cooking Time:– 1 hour |  Serves:- 4-6 people

INGREDIENTS:

  • 1 kg sour Curd (or butter milk)
  • 1 cup Gram Flour (besan)
  • Salt to taste
  • 1 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Ghee
  • 1 tea spoon Fenugreek seeds (Methi dana)
  • 1 tea spoon Cumin seeds (Jeera)
  • 2-3 Cloves (laung)
  • 2-3 pinch of Rice
  • 1 tea spoon Garam Masala

PREPARATION:

Take the curd in a big bowl and whisk it using a spoon. (You can grind it in a mixer as well. Not required if using butter milk).

Add the gram flour, salt, turmeric powder and chilli powder to the curd. Mix properly so that all the lumps are dissolved. (I usually mix by hand to break the lumps). Once the mixture is ready keep it aside.

Take a cooker/big pan and add a tea spoon of ghee. Warm the ghee and then add cumin seeds, fenugreek seeds, rice and cloves to it. Allow them to crackle and turn brown in color.

Add the curd mixture prepared to the cooker, this will splatter so do it carefully. Stir continuously till the curd boils. Then simmer the gas and let the kadhi cook for some time, keep stirring in between.

Usually I allow it to cook for about an hour or so (You can add onion pakoras when it is cooking). When ready to serve add garam masala.

SERVING:
  • Kadhi goes well with boiled rice.
  • Salad of onion with lemon juice and chat masala is a must try.
  • Top the kadhi with ghee to enhance its taste.

Do try it out on a lazy saturday/sunday lunch & let me know how it went..!

Tasty Cooking..!!