BHATURA

HOW TO MAKE BHATURA

INGREDIENTS :

• All purpose flour - 2 cups (300 gms)
• Wheat Flour - 3/4 cup (100 gms)
• Water
• Salt - 1/2 tsp
• Sour Curd - 1 cup
• Sugar - 1/2 tsp
• Oil - 2 tbsp
• Oil for deep frying - 300 ml

METHOD :

Take all purpose flour,wheat flour, salt, 2 tbsp oil in a bowl and mix well with your hands.

Take 1 glass of water and sugar in a pan and heat till the sugar dissolves. Add curd to the flour mixture and mix well. Now with the help of warm water knead a soft dough.

Cover this dough with a wet cloth and leave it for 6 - 7 hours for fermentation.

Knead this fermented dough once again till becomes silky smooth,

Heat oil in a pan. Now take a small ball out of it and roll it into a little thick poori.

Deep fry it till golden brown.

Bhatura is ready to serve with choley.

SARSON KA SAAG

HOW TO MAKE SARSON KA SAAG

INGREDIENTS :

• Mustard Leaves : 1/2 kg
• Spinach Leaves : 200 gms
• Bathua Leaves : 150 gms
• Fenugreek Leaves : 150 gms
• Onions : 2 pieces
• Tomato : 2 pieces
• Green Chillies : 3 to 4 pieces
• Ginger : 2 inch piece
• Turmeric Powder : 1/2 tsp
• Salt to taste
• Ghee : 2 to 3 tbsp
• Butter : 1 tbsp or as per taste
• Coarse Cornflour :1 cup

METHOD :

Cut all the leaves and wash it thoroughly 4 - 5 times to remove dirt. Put all the leaves in a pressure cooker at medium heat, cover the lid and cook it for 7 - 8 minutes.

Pour the greens along with the stock in a blender and blend till smooth.

In another pan, heat 2tbsp ghee and add grated ginger,chopped onions, green chillies and cook it well till golden brown. Now add turmeric powder and cook it for a while.

Add chopped tomatoes and cover the lid for 3 - 4 minutes till the tomatoes get tendered. Add the saag paste and mix it well. Add coarse cornflour to the saag, cover the lid and cook it for 15 minutes on medium flame.

Open the lid and add butter to the taste.

Serve hot with Makke Ki Roti.

SABUDANA KHICHDI (SAGO KHICHDI)

How to make Sabudana Khichdi

INGREDIENTS 

• 1 cup Sabudana
• 1 boiled Potato
• 1 cup Peanuts
• 2 chopped Green Chillies
• 1tsp Cumin Seeds
• 8 - 10 Curry Leaves
• 1 tbsp Ghee
• Salt to taste

METHOD

Wash the sabudana and soak it for 3 - 5 hours.Chop the boiled potato and keep it aside.

In a pan roast the peanuts and make a coarse powder in a grinder. Mix the coarsely powdered peanuts with the sabudana.

Heat the ghee and fry cumin seeds till they crackle. Now add curry leaves,green chillies, boiled potato and saute it for 2 minutes. Add salt to it.

Add the sabudana and peanuts mixture and keep on stirring for 5 - 6 minutes. When the sabudana starts becoming translucent, that means they are cooked.

While serving sabudana khichdi drizzle it with some 1.5 tsp lemon juice.

Serve Sabudana Khichdi hot.

 

RED CHILLI PICKLE

How to make Red Chilli Pickle

Ingredients (for 1kg red chilli pickle)

• Red chilli pepper (1 kg)
• 50 gms Carom seeds
• 100 gms Fennel seeds
• 100 gms Cumin seeds
• 100 gms Fenugreek seeds
• 100 gms Mustard seeds
• 200 gms Salt
• 50 gms Dry Mango powder
• 100 gms Turmeric powder
• 50 gms Red Chilli powder
• 1 litre Mustard Oil

METHOD 

Dry roast the fennel seeds, cumin seeds and fenugreek seeds together. Allow them to cool and grind them together in a grinder.

Mix all the spices with salt, turmeric powder and red chilli powder thoroughly.

Heat the mustard oil to the boiling point, cool it and start mixing it with all the spices. 

Remove the green stalk from the chillies. Discard the vein from the chillies and mix chilli seeds with the spices to make it more tasty. Now fill the mixture in the pocket of red chillies well,

Put the stuffed red chillies in a sterilized dry jar and fill it with the mustard oil making sure that all the chillies are soaked in the oil.

 Close the lid properly, if you want then you can cover the lid with a cloth so that the jar remained air tight. Keep it in the sun for 1 month.

Your Spicy Red Chilli pickle is ready to eat.

Hare Matar ki Dal / Green Peas Dal

 HOW TO MAKE HARE MATAR KI DAL

 
 Ingredients :

Green Peas  - 1 kg
Ginger - 1 and 1/2 inch piece
Cumin Seed - 1 teaspoon
Red Chilli (Whole) - 2-3 No.
Turmeric - 1/2 teaspoon
Salt - 1/2 teaspoon or as per taste
Tomato - 2 No.
Ghee - 2 teaspoon
Water - 750 ml or 3 glass full
Coriander leaves for garnish


Method :

•  Wash Green peas and grate Ginger
•  In a pressure cooker add one teaspoon Ghee and let it melt
•  Add 1/2 teaspoon cumin seeds and grated ginger and Cook for a minute
•  Add Green Peas, turmeric and salt and cook for about 3-4 minutes
•  Add 750 ml water and cover the lid of pressure cooker
•  On high flame give 2-3 whistle and then simmer, cook for another 5-6 minutes
•  Open the lid of cooker and churn the dal with the help of a churner

For Tempering :

•  In a  tadka pan heat Ghee. 
• Add cumin seeds and Whole red  Chillies
• When they begin to crackle add chopped Tomato and cook till tomatoes becomes soft

Pour this tadka into Dal. Cover the lid for a while

Dal is ready. Garnish wity chopped green coriander leaves and serve hot.

Makki ki kachori

How to make Daal Palaki - Tur Daal with Spinach

DAAL PALAKI

INGREDIENTS :

• 1 cup arhar daal / tur daal i.e. 150 gms

• 250 gms spinach

• 3 small sized tomato

• 4 pieces of garlic

• 1 small size onion

• 1 tsp cumin seeds

• 1 tbsp ghee

• 1/2 tsp turmeric powder

• 4 cups water

• 2 dry red chillies

• Salt to taste

METHOD :

Rinse Arhar daal very well and add lentils in a pressure cooker. 

Add salt, turmeric powder and 4 cups of water in the pressure cooker and stir well.

Cover and pressure cook in high flame for 4 whistles and then simmer the flame for next 5 minutes. 

Open the lid of the cooker and add chopped spinach and tomatoes in it. Cook it for another 2 whistles.

TEMPERING :

In a kadhai, heat ghee, add chopped onions and saute it for a while. Now add garlic and cook it till golden brown.

Add cumin seeds and dry red chillies. Add cooked daal in the kadhai and cook it for next 5 minutes.

Serve Daal Palaki with hot rotis or steamed rice.

Click here to Subscribe Vyanjan Bhartiya Videos