Channa Bhatura

Its a spicy channa dal preparation with fried bhatura ,a ideal party food

Ingredient

51. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. chopped coriander 1 tsp. ginger grated 1 tsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. oil, 1 tbsp. ghee 1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. sugar 1 tsp. cumin seeds 39 Dry masalas :- 1 tsp. red chilli powder 1/2 tsp. each cinnamon - clove powder, turmeric powder 1/4 tsp. each garam masala, pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. curds 2 tbsp. butter or oil 1/2 tsp. soda bicarb salt to taste Milk to knead dough oil to deep fry

Method

Sieve together flour, salt and soda. Add and mix in curds and oil. Add enough milk to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon. Method for Channa Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside. Chop remaining tomatoes and onions fine. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add channa-paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. Squeeze lemon over channa. Stir in seasoning gently. Making time :- 30 mins (excluding pressure cooking) Serves - 5

Green Chutney

All purpose green chutney

Ingredients

15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 18 1/2 tsp. jaggery salt to taste 1 tsp. oil 1 clovette garlic

Method

Put all the ingredients , except oil and asafoetida , in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle. . Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated)

Pear and Mango Chutney

A very tasty chutney with fruity taste, goes very well both with main meal and snacks

Ingredient

Pear and Mango Chutney Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely.

Method

Peel and mash pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.