Tuesday 25 November 2014

Chole Chaat Recipe : छोले चाट रेसिपी



Prep. Time - 15 Min.
Cooking Time - 15 Min.
Servings - 4

Ingredients -
  •  
  1. Step 1
    Heat a large saucepan over medium heat. Spray with oil. Sauté onion, stirring occasionally, for 5 minutes or until soft. Add chilli, ginger, garam masala and ground coriander. Cook, stirring, for 1-2 minutes or until aromatic. Add chickpeas and stir to coat. Stir in tomato and water until combined. Simmer, stirring occasionally, for 10 minutes or until mixture thickens. Stir in spinach and sugar until well combined.
  2. Step 2
    Season with salt and pepper to taste. Top with fresh coriander and serve with roti.

    Note : You can also serve chole chaat by sprinkling Bikaji Bhujia for more taste.

Energy
1618kJ
Fat saturated
1.00g
Fat Total
5.00g
Carbohydrate sugars
10.00g
Carbohydrate Total
61.00g
Dietary Fibre
13.00g
Protein
18.00g
Cholesterol
-
Sodium
711.07mg

All nutrition values are per serve.

Tuesday 18 November 2014

GOL MATTHI RECIPE



Ingredients:


2 cup Maida (unbleached flour)
1/4th cup fine Semolina (Sooji / Rava)
2 tsp Salt
1/2 tsp whole Black Peppercorns (coarsely cracked)
1/8th tsp Baking Powder
2 tblsp Curd / Plain Yogurt
7 tblsp warm Water
4 tblsp melted Ghee / Oil
Ghee / Oil for deep frying

How to make mathri:
  • Mix the flour, salt ,cracked pepper and baking powder in a bowl.
  • Add the ghee and rub between your palms until it takes the form of breadcrumbs.
  • combine the curd with water and and form a pliable but firm dough using this liquid.
  • Cover with the damp cloth and set aside for 30 minutes.
  • Divide the dough into small balls and roll out all the balls.
  • Heat the ghee / oil in a kadhai or deep-frying pan.
  • Fry the rolled mathris in a batch over moderate heat.
  • Do not allow the rounds to become brown, they should remain pale gold in color.
  • Remove and drain on paper towels.
  • Repeat the process for frying all mathris.
  • Well sealed, they will keep for 2-3 weeks.
  • Note : after frying is completed, allow the oil to cool for 15 minutes and, while still warm, strain through a fine sieve to remove any bits of flour.
  • Oil can be further used.

Tuesday 11 November 2014

Chocolate Chip Cookies







Preparation Time: 15 Minutes
Cooking Time: 12 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 72
Ingredients:
4 1/2 cups all-purpose flour
2 tea-spoons baking soda
2 cups butter, softened
1 1/2 cups brown sugar
1/2 cup white sugar
2 (3.4 ounce) instant vanilla
pudding mix
4 eggs
2 tea-spoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

 

Directions:
1. Pre-heat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the pre-heated oven. Edges should be golden brown.





Tuesday 4 November 2014

Bikaji Sev Puri Recipe


Ingredients:


10 - Flat Puris (crisp)
1 cup Fine Bikaji Sev/Bikaji Bhujia
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:
  • Arrange the puris on a plate make a hole in each puri in the centre.
  • Fill with a few chopped boiled potato cubes.
  • Add about 1/4 tsp of tamarind and green chutneys in each.
  • Sprinkle cumin powder, salt, red chilli powder.
  • Sprinkle finely chopped onions.
  • Then generously sprinkle Bikaji sev/Bikaji Bhujia all over the puris.
  • Garnish with finely chopped coriander.
  • Serve fresh..