BHATURA RECIPE | CRISPY BHATURE - HOTEL STYLE RECIPE | Punjabi chole bhature

CRISPY BHATURE

The actual Bhature is of a chapati size. But I made them of medium size so that I could fry them in my kadhai

Chole is definitely incomplete without bhature just like a letter without an address.
Bhature is made of maida(refined flour) and deep fried in oil. 

I STILL RELISH THE KAILASH PARBAT( Andheri mumbai) CHOLE BHATURE.  

Chole is my all time favourite .if you too like here are few chole recipes for you.

chole pulav
chole salad
amritsari chole
pindi chana
kadhai chole
punjabi chole

INGREDIENTS:

2 cups maida or all purpose flour

1/2 tea spn baking powder
1/2 cup yogurt
1 tea spn sugar
Oil
Salt

METHOD

1. Place flour and baking powder, and salt in a bowl.
2.  Mix well and pass it through a sieve.
3. Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour.
4.  Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes.
5. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes.
6.  Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides.
7. Drain on absorbent paper. Serve hot with chole.

Tip

Oil should be hot when u fry bhature so that it will puff.Take care to adjust flame while frying or else it will get burnt

Palak ka raita | Spinach Yoghurt Raita (dip)

Palak (spinach) has been used to make aloo  or paneer palak.....palak is rich in iron.......so should be included weekly in your diet...........Till now i like palak amti prepared by my mom....

Today I am posting simple recipe of palak raita  which even your children will love to eat .....

INGREDIENTS

1 cup - palak finely chopped
1 cup - dahi beaten
1 tsp -sugar
1tsp-jeera powder
2 nos-greenchillies finely chopped
1/2 tsp- finely chopped ginger pieces(ala)
Salt-to taste


Tempering ( tadka or phodni)
1-tsp jeera
1 tsp-mustard seeds(rai)
pinch-asafoetida

Method :

1.   Stir yogurt in a bowl until smooth and creamy. Stir in spinach.
2.  Add cumin powder, sugar, ginger pieces,salt & chopped green chilles & mix well .
3. Heat oil & add jeera ,rai & asafoetida & pour tadka on  raita
4.   Cover and chill well before serving. (Can be refrigerated for up to 3 days.)

TIP

1.  Take care not to burn tadka otherwise it will spoil taste

Kadhai chole | punjabi kadai choley sanjeev kapoor recipe

Chick peas cooked with chana masala in kadai

Chole bhature .....wah aiktach tondala pani sutla na.....this is one of my favourites......I still remember the chole we had tasted Kailash parbat restaurant in andheri lokhandwala ..Vow amazing.....I too have learnt making similar one from master chef sanjeev kapoors site  .....I got a compliment from my hubby for the same..........

Chole tastes good when accompanied with bhature or poori.

Chole is my all time favourite .if you too like here are few chole recipes for you.

chole pulav
chole salad
amritsari chole
pindi chana
kadhai chole
punjabi chole



Pls click on crispy-bhature for the recipe of bhature & click  on puri for recipe of poori

 

INGREDIENTS

Chickpeas (kabuli chana) 2 cup
Salt to taste
Tea leaves 1 teaspoon
Dried Indian gooseberry (amla) 1-2
Oil 5 tablespoons
Cumin seeds 1 tablespoon
Onion 1 large
Ginger paste 2 tablespoons
Coriander powder 1 tablespoon
Red chilli powder 1 1/2 teaspoons
Garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Cumin powder 2 teaspoons
Garam masala powder 2 teaspoons
Green chillies, slit 2-3
Tomatoes 2 medium

FOR CHANNA MASALA

Pomegranate seeds (anardana) 1 tablespoon
Cumin seeds 1/2 teaspoon
Coriander seeds 1 teaspoon
Black peppercorns 7-8
Kachri powder 1/2 teaspoon
Whole dry red chillies 2 

GARNISHING

Coriander leaves

Onion rings

METHOD

1. Wash and soak kabuli chana in three cups of water overnight. Take chana in a pressure cooker along with three cups of water and salt. Tie up tea leaves and dried amla in a small piece of muslin cloth to make a potli and add to chana.
2. Pressure cook till soft. Discard the potli.
3. Saute onions & tomatoes slightly & grind to paste
4. Prepare chana masala by coarsely grinding all the ingredients together in a grinder.
5. Heat three tablespoons of oil in an iron kadai (lohe ki kadai) and add cumin seeds.
6.  When they begin to change colour, Add ginger and garlic pastes, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half of the cumin powder. Add little water or else masala will get burnt.saute it for 1 minute.
7.  Next add onion and  tomato paste & fry till oil starts separating. add a pinch of kasuri methi
8.  Add boiled chana with the water, salt, garam masala powder and let it cook for five to six minutes.
9.  In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin powder and tomatoes.
10.  Cook for a minute and transfer the mixture into the kadai. Stir and allow it cook on low heat till u get the required consistency. Serve hot with onion rings & kothimbir and crispy bhature.Click here for crispy-bhature recipe .

    
    
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PEDHA RECIPE| HOME MADE MILKPOWDER DRYFRUIT KESAR PEDHA

Wow..... pedhas are something tempting & liked by every age group.. I am presenting this simple recipe which can be made easily at home in just 10 minutes. I learnt this recipe from chef vishnu manohar in a marathi tv program

Ingredients


1 cup Milk powder

1 cup mik

1-2 tspn elaichi powder
1 tspn jaiphal powder ( optional)
2-3 tsp ghee
10-12 saffron strands
2-3 pista / badam for decoration




Procedure

1. Add 2 tspn ghee & milk powder in a shallow bottom pan & saute it till the colour changes  (to badami ) on a slow  flame .be careful not to burn.
2.  Next add elaichi powder   jaiphal powder  & saffron & saute it further & allow to cool.
3. Next add milk slowly to this mixture by spoon & 1 tssp ghee & make a dough.
4. Make small pedhas of it & press it with fork to make design on pedha .
5. Decorate it with pista badam & safron strands

Beetroot Halwa recipe| beet halwa

Its said that journey of thousand miles is possible after that first step.So today i am taking the first step & presenting beetroot halwa which is nutritious as well as tasty ( A twist to the normal gajar halwa)

Ingredients


Beetroot(grated) - 1 cup
Sugar - 1 cup
Milk - 2 cups
khoya -3/4 cup
Ghee - 4 tsp
Cashews/Almonds - A few
Pista (Sliced) -5-6
Raisins(Manuka) - A few


Procedure


1)Heat 1 tsp of ghee in a wide pan.


2)When the ghee starts melting, add the grated beetroot and saute it for 2 mins.


3)Add milk and stir it occasionally until it thickens the beetroot.


4) It should not stick to the bottom or sides.


4)When the milk condenses and thickens with beetroot, add sugar and mix well.


5)Stir well.


6) The sugar will melt first and then it will start to leave the sides n the sides looks like strings while strirring.


7)Add roasted cashews and raisins and stir for another 1 min.


7)When the sugar starts leaving the sides, add the remaining 3 tsp of ghee and stir again.


8)When the whole mixture leaves the sides and ghee gets completely absorbed with the beetroot mix, switch off the flame.

Tips

• Serve hot or chilled with some almonds/pistachios or saffrons.

•  It thickens and sets well if itz chilled..so make it set in a cool designed bowl.

First Day with Blogspot SWAMI-ANNAPURNA

Hi  friends

I am extremely thrilled to announce my new blogspot today ANNAPURNA.(chatpatkhana.com) .This is dedicated to my mom,mausi & all food lovers....with a sincere attempt to bring together a medley of recipes ranging from all over India & world .I hope this site will continue to impress you with a rainbow of recipes & will help a person to cook from scratch...

The intention behind this site is enable a beginner or a newly wed wife to cook with ease.Moreover to publish the fantastic  recipes of my mom & my lovely mausis which I had been relishing from my child hood

     Would need  blessings from swami samartha - My god ( hence the name swami-annapurna)  & also  best wishes from all followers  to make this site a big success...

Basically I am a food lover & had the privilege to taste the tasty dishes prepared by mom & my mausis since my childhood... But had never dared to enter kitchen.....was a mere spectator.....I JUST COULD MANAGE MAKING aloo parathas, dalfry koshimbirs,kanda bhaji (which is my favourite) till my engineering.My endeavour with cooking started when my marriage was fixed.....just learning & noting down recipes from my mom & mausi.......Cooking is indeed a art....

Four years down the line I have managed to do a bit of cooking marathi,south indian,punjabi,thai & chinese cusines,,,,, Credit of which goes to my husband  as he is a food savvy person.

Electronics & telecom engineer by profession,after working for 13 years in telecom have taken a break & enjoying a peaceful life .This break from work gave me the opportunity to explore the beautiful & vast world of cooking & explore my hidden talents .Currently learning & cooking various international & various indian dishes which want to share with you

So just wait & watch for mouth watering recipes .Need your best wishes for same