CRISPY FRIED CHILLI GARLIC CAULIFLOWER - Starter - Vegetarian

Ingredients: (Serves 4)

Cauliflower – 1 large

Finely Chopped Garlic – 2 Tbsp

Finely Chopped Green Chillies – 6

Finely Chopped Coriander – ½ Cup

Maida – 1 cup

Corn flour – 1 Cup

Pepper Powder – ½ Tsp

Ajinomoto – 1/4^th Tsp (Optional)

Orange Red Colour – 1/4^th Tsp (Optional)

Chopped Onion Greens for Garnish

Oil for deep frying

Salt to Taste

Method:

-Cut the cauliflower into small pieces along with a little stem. This will help you to hold the cauliflower better for frying as well as presenting.

-Make a thick barter by mixing maida, corn flour, garlic, green chillies, coriander, salt, pepper powder, ajinomoto and colour. The barter should be thick enough to coat the cauliflower well. Check the seasoning.

-Heat oil in a deep pan. Dip 8 to 10 cauliflower pieces in the barter and put them in the hot oil, taking care that the pieces don’t stick to each other. Fry till the pieces are crisp.

-Garnish with chopped onion greens. Serve hot with schezwan sauce,tomato ketchup or green sauce.

ENJOY EATING, KEEP COOKING!

(Green Sauce Recipe in a separate post)

DIL KHUSH - Veg

A tangy sweet & sour chutney!!!

Ingredients: (Serves 6)

Sliced Onions – 2

Sliced Tomatoes – 2

Green Chillies – 2 to 3 (slit lengthwise)

Finely Chopped Dates – 15 to 20

Chopped Coriander – ½ Cup

Tamarind Pulp – ¾ Cup

Sugar – 3 Tbsp

Red Chilli powder – 1 Tsp

Jeera Powder – 1 Tsp

Black Salt – 1 Tsp

Salt to taste (If needed)

Water as required

Method:

Immerse the tamarind in 2 cups of water for 30 mins, squeeze out all the juice from the tamarind. Now take the tamarind pulp in a bowl.
Tip in the onions, tomatoes, green chillies, dates, coriander, tamarind pulp, sugar, red chilli powder, jeera powder, black salt. Mix well. Add a little water. Mix till the sugar dissolves. Check the seasoning. If required add a little salt. Refrigerate for 3 to 4 hours.

Serve as an accompaniment with Chole Bhature.

ENJOY EATING, KEEP COOKING!

CHOLE BHATURE - Main Course - Veg

Ingredients: For Chole:(Serves 6)

Kabuli Channa – 250 gms

Channa Dal – 100 gms

Sliced Onions – 2 (medium)

Tomato – 2 (large) (Cut into thick rings)

Green Chillies – 4 to 5 (cut lengthwise)

Red Chilli Powder – 2 Tsp

Jeera Powder – 2 Tsp

Coriander Powder – 2 Tsp

Kala Namak – 1 ½ Tsp

Aamchur Powder – 1 Tsp

Anardana Powder – 1 Tsp

Channa Masala (MDH) – 1 ½ Tsp

Coriander for Garnish

Tea Bags – 2

Oil – 3 Tbsp

Salt to Taste

Method: For Chole:

Wash and soak the kabuli channa & channa dal for 6 to 8 hours. Put in the pressure cooker, add enough water to cover the channas and 1 extra cup. Add very little salt and the teabags. Pressure cook for 4 to 5 whistles or till the channas are soft. Once the pressure releases, remove the tea bags and add the kala namak, aamchur, anardana powder, jeera powder to the cooked channa and bring to a boil.

In a pan heat oil, add the sliced onions and sauté till they are golden brown. Now add the tomatoes and sauté for 2 minutes. Add the red chilli powder and mix well. Add the coriander powder and a little water. Mix again, now add the green chillies, sauté for a minute and add this masala to the boiled channa. Cook well till the gravy thickens.

Garnish with coriander and serve with hot bhaturas.

Ingredients: For Bhatura:

Maida – 3 cups

Wheat Flour – 1 Cup

Sooji – 1 Cup

Soda bi carb – ½ Tsp

Salt to Taste

Curds – 1 ½ Cup

Oil – 4 Tbsp

Sugar – 2 Tsp

Oil – for deep frying

Method: For Bhatura:

Knead soft dough by mixing maida, wheat flour, sooji, curds, soda, sugar, salt, 4 Tbsp oil and water as required.

Cover the dough with a wet muslin cloth for 1 hour.

Roll out large puris and deep fry in hot oil till golden on both sides. Drain the excess oil and serve hot with chole.

ENJOY EATING, KEEP COOKING!