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Tuesday, June 30, 2015

Saatvik chhole.

I had read about this authentic chhole recipe in Sangeeta Khanna's blog banaras ka khana.I had tried it before .I had skipped posting what I tried.I had used grated raw mango in place of aam chur. I tried it again .This time I made use of kairi preserve or raw mango preserve.

My mom realised that many kairis had been given to us by our neighbour who has planted mango trees at their factory grounds.Since,mango pickle is not relished  throughout the year.this is because , somehow,the mango pickle loses its crunchiness as , she thought of grating the kairis.Then she added salt,haldi & hing to the grated kairi.And we bottled this kairi preserve to add to dishes as a souring agent in dishes if a change in sour taste was needed.The bottled kairi preserve is stored in refrigerator.

Ingredients : 1 /2 cup kabuli chana &  1 tbsp chana dal soaked overnight, 1 tsp kairi preserve, 1 hari mirchi roughly chopped,1-2 byadgi mirchi broken into pieces, 1bay leaf,3-4  peppercorns,1 clove, 1/2 inch grated ginger ,1 tsp dhania powder , 1/2 tsp jeera powder, salt to taste, 2  tsp oil.

Method : Pressure cook the soaked chana & chana dal with salt for 2-3 whistles.Then slow down the gas & cook for 15 minutes.Put off gas.

Grind all dry spices.Add adrak & hari mirchi to dry ground spice mixture & grind again.

Take oil in kadhai.Heat the oil.Drop the ground spice mixture in that.After the aroma wafts across, add the pressure cooked chana chhole mix to the spices in kadhai.Mix nicely.Add raw mango preserve.Mix nicely.Let it all boil for 10 minutes.It will start thickening .If you need it to be watery,add water. Put off gas.Serve with rotis,naan ,bhature and rice.

This came out so nicely that I am thinking of making it again & again. No bother of chopping onions & tomatoes .And the taste is so authentic !

I added amla candy piece to the water in which the kabuli chana & chana dal was being cooked.This gives the chana the brown tinge .No haldi was added.Even a teabag can be added to water or tea in a small potli ( a thin piece of cloth with tea wrapped & bound ) can be dropped in the water which pressure cooks the chhole.Using tea bag gives the same brown tinge to chhole.I added a pinch of baking soda to the chhole chana dal mix while it was pressure cooked so that the kabuli chana & chana dal are cooked mashably well !

I did not have badi elaichi & so skipped using  it. In the original recipe ,it is added.I added both byadgi mirchi as also 1 hari mirchi as byadgi mirchi has little pungency .

Sunday, June 21, 2015

Tomato rice.

I had been served tomato rice in Chennai. They even sell tomato pickles there. This tomato pickle can be mixed with rice & consumed if one feels lazy to cook rasam or dal to go with the rice. Very handy for someone lazy like me.

I looked up many versions of tomato rice on the net. I felt ,I must make my own version .

Ingredients : 1 cup cooked rice  ( rice cooked in pressure cooker ) , 1 tbsp oil,2 tomatoes roughly chopped, 1 onion ,thinly sliced, 1-2green chillies finely chopped, 10-12  kadi patta leaves, 1 small cinnamon stick, 1bay leaf, 1/2 tsp mustard seeds,1/2 tsp garlic ginger paste or ginger paste,1/2 tsp urad dal or chana dal or both, 1/4 tsp haldi, 1/4 tsp hing,1 byadgi mirchi broken into two three pieces, 1 tsp rasam powder, salt to taste.

Method : Spread the pressure cooked rice in a large plate. Keep aside.

Heat oil in a kadhai. Add mustard seeds.When they pop,add urad dal and or chana dal .After the dal has turned golden brow, add byadgi mirchi & kadi patta.Add garlic ginger paste or ginger paste. Mix nicely.Add onions & hari mirchi.Fry nicely.Add cinnamon stick & bay leaf. Mix nicely.Add haldi & hing. Add chopped tomatoes & salt.Mix nicely.Within 5-minutes, tomatoes will start getting mushy.Let it cook for 5-10 more minutes. Mix nicely. It will become a puree now. Add rasam powder now. Mix nicely. Put off gas.

After 5 minutes. Add this spicy puree to rice & mix nicely.Tomato rice is ready .It can be eaten with dahi or raita or with papd or chips.

My tomato rice was just right for my taste buds...not spicy at all.One can add sambar powder as well.Or even garam masala or maybe more chillies.

Monday, June 1, 2015

Mango rasgullas.

I have tried strawberry rasgullas as also orange rasgullas though have not yet posted the recipes.

Since mangoes are the flavour of the season ,i thought of trying mango rasgullas. I googled & came across two recipes.....one at Priya's Versatile recipes & another at boldsky.

I mixed up the two recipes.

Ingredients : 1/3 cup mango puree ( used Kesar mango puree ....home made from kesar mango ), 1/4 cup sugar, 1/2 litre fat free milk ( Amul ), juice of 1/2 - 1 lemon, 1-2 strands kesar, ghee for greasing hands, 1/2-1 lemon
Method : Boil half a litre of milk.Add kesar strands.As soon as malai starts forming ,add lemon juice by the spoonful ..Keep mixing the lemon juice with milk with a spoon. The milk will start curdling. Keep adding lemon juice & mixing till milk is curdled completely.This stage is when clear greenish water can be seen separated from lumps of solid white milky mass.The milky mass is chenna.

Keep a big white thin cotton cloth over a strainer.Keep this on a big vessel so that the clear water gets collected in the vessel.Strain the curdled milk with chenna on to the cloth on the strainer. The chenna will get collected in the cloth. Add 1 tbsp mango puree to the chenna. Mix nicely. Now wash the chenna with water 3-4 times  to remove all traces of lemon juice. Tie the cloth into a tight knot .This will squeeze remaining water from the chenna. Keep a heavy bottomed pan on the knotted cloth .Keep aside for half an hour to 45 minutes.

Meanwhile, boil 1 cup water in a  pressure pan .Add sugar.After sugar has dissolved inwater, put off gas. Add remaining mango puree .Add 1 cup water. Keep aside.

After 45 minutes of keeping chenna, it will have lost most of the water. Start kneading the chenna. Knead it for a good ten minutes. It will get softer & softer just like chapatti dough. Grease hands & start making small balls of the soft kneaded chenna. Drop these balls in the sugar mango syrup. Pressure cook upto 1 whistle. Then slow down the gas. Let it be on slow flame for 5 minutes. Put off the gas after five minutes.

Let the cooker cool.Remove lid & lo ,the mango rasgullas in mango puree are ready !

Let them cool to room temperature.Refrigerate the rasgullas & enjoy cold mango rasgullas !

I used Kesar mangoes as they are more sweet than alphansos.The sweetness was just right or maybe less sweet. Next time around, would love to try this without adding any sugar & using just pulp with water .