Aloo Dum (Potato Curry)

This is an exotic delicious main dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.

Ingredients:

• 4 medium size russet potatoes
• 2 tablespoon oil
• 1 teaspoon cumin seed (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 tablespoon gram flour (basen)
• 6 whole red chili
• 1/4 cup yogurt
• 1 tablespoon sesame seeds
• 1 tablespoon coconut powder
• 1/4  inch of ginger
• 1 green chili adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 tablespoon funnel seed powder (saunf)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder adjust to taste
• 1/2 teaspoon paprika (dagi or kashmiri mirch)
• 1 teaspoon salt adjust to taste
• 1/2  garam masala
• about 2 tablespoons of chopped cilantro
• oil to fry

Method:

• Peeled and cut the potatoes into ½” cubes.
• Heat the oil in a frying pan over medium high heat.
• Frying pan should have at least 1inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
• Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes nonea slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep aside.
• Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
• Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
• In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep aside.
• Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
• Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
• Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
• Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the water in gravy to your liking.
• Add the cilantro and garam masala cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover. This helps bringing the color on the top of the dish.
• Serve with any bread.

Egg Bhurji Recipe

Egg Bhurji is a very easy and quick scrambled egg recipe. It is an Indian style of making scrambled eggs with onions, tomatoes and spices. Egg Bhurji with bread or rotis or pav make a healthy and filling breakfast. 

Ingredients                 

• 5 eggs
• 2 onions chopped
• 2 tomatoes chopped
• 6 green chillies chopped
• 1 tablespoon ginger garlic paste
• 1 tablespoon coriander cumin powder
• 1 tablespoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 2 tablespoon oil
• salt as per taste
• coriander leaves for garnishing

Method

• Break and beat eggs and keep them aside.
• Heat oil in a wok.
• Add chopped onion and sautée it till translucent.
• Add ginger garlic paste.
• Now add chopped green chillies
• Add chopped tomatoes
• Add turmeric powder and salt.
• Now add red chilli powder, cumin coriander powder and garam masala powder.
• Mix everything well. Let it cook till oil separates.
• Now add beaten eggs to the mixture.
• Stir vigorously and continuously. The Egg will get scrambled and absorb the flavour of the gravy.
• Mix all the ingredients. Cook for 10 minutes.
• Cook the eggs till the gravy gets dry.

Mom style typical Oriya mutton curry

Ingredients: 

~ 1 kg tendor mutton cut in 1” pcs

~ 3 medium sized potato peeled and cut into halves

~ 3 tbsp Mustard Oil for cooking (can use sunflower/canola oil instead)

~ 3 medium sized onions

~ 8 -10 cloves of garlic minced

~ 1” ginger minced

~ 1 bay leaf

~ ½” cinnamon stick

~ 3 cloves

~ 1 tsp cinnamon powder

~ 1 tsp Garam Masala or meat masala

~ ½ tsp sugar

~ Salt to taste

~ ¼ tsp Haldi (turmeric)

~ ½ tsp red-chilli powder (or as desired)

~ 1 small tomato pureed or diced

~ 1 dry red chili

 Method: 

~ Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt and keep aside

~ Make a smooth paste of onion, ginger and garlic

~ Heat up a Kadhai or any heavy bottom Pan, preferably a non-stick pan which would marginally reduce the amount of oil used.

~ Add 2-3 tbsp of cooking oil

~ Add a dry red chilly, cinnamon stick, cloves and bay-leaf

~ Add sugar to it ( as it gives colour to the gravy)

~ Add the onion paste and cook it till translucent (abt 5-7 mins)

~ Add ginger-garlic paste and cook it well

~ Add turmeric, garam masala, red chili powder and salt

~ When the above paste starts to leave oil, add the tomato puree and roast well

~ Add the marinated mutton at this point and stir well so tht the masala blends in with the mutton.

~ Add cinnamon powder to the mutton.

~ Cook the mutton on medium heat with occasionally stirring till oil starts to separate and you can smell the aroma.

~ Add in the tomatoes (alternatively u can sauté the tomato in oil separately and add at the end).

~ Transfer the above mixture to a pressure cooker and add water till it covers the mutton. ( the amount of water depends on the thickness of the gravy preferred).

~ Cook it till the cooker blows a whistle, then lower the flame to low and let it cook for 15-20 mins or till the mutton is cooked.

~ Open the cooker only when the pressure settles down and check for tenderness of the mutton, consistency of the gravy and salt.

~ Alternatively, you can take the pressure out after one whistle, remove the potatoes from the mutton, since the potatoes cook faster and re-pressure the mutton for 15-20 mins on low flame.

~ Garnish it with cilantro if desired and serve hot with steamed rice.

Healthy and delicious cabbage stir fry- How to make it

Cabbage Stir Fry

Healthy and delicious cabbage stir fry that will not only nourish your body but will also please your palette.

Prep time: 5 min

Cook time: 30 min

Ingredients:-

• Cabbage - 1/2 head, finely sliced
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Split gram dal - 1 tsp (Minapa pappu/urad dal)
• Dry red chilies - 1, tear and de-seed
• Curry leaves - 1 sprig
• Asafoetida - 1/4 tsp
• Ginger - 1/2 tsp, finely minced
• Turmeric powder - 1/2 tsp
• Green chilies - 2, slit half way through
• Coriander powder - 1/2 tsp (optional)
• Fresh grated coconut - 2 tbsps (optional)
• Cooking oil - 1 tbsp
• Salt to taste

Method

• Heat oil in a heavy bottomed vessel. Add mustard seeds and allow to splutter. Add cumin seeds and urad dal and allow to turn light brown.
• Add dry red chilies, green chilies, ginger, curry leaves, asafoetida and turmeric powder and saute for a few seconds on medium flame.
• Add the sliced cabbage and mix to combine well. Cook without lid for 9-10 mts. Lower flame, place lid and cook for 15 mts stirring once in a while.
• Remove lid, add coriander powder and salt and mix. Cook for another 5-6 mts and turn off heat.
• Garnish with chopped coriander leaves or grated coconut. Serve warm with rice or rotis.
• Tips
• You can add grated coconut towards the end of the cooking process.
• For variation, add cooked green peas just before placing lid.

Shahi Matar Paneer Recipe

Preparation time: 10 minutes
Cooking time: 20 minutes


All you need:

• Paneer- 200 gms 
• Fresh green peas- 1 cup 
• Onion- 2 (sliced) 
• Garlic- 6-7 pods 
• Cashewnuts- 10-15 (soaked in water) 
• Tomatoes- 2 (chopped) 
• Dhaniya (coriander powder)- 1tsp 
• Turmeric powder- 1tsp 
• Red chilli powder- 2tsp 
• Salt- as per taste 
• Garam masala powder-1tsp 
• Jeera (cumin) seeds- 1tsp 
• Bay leaf- 1 
• Kasuri methi (dry fenugreek leaves)- 2tbsp 
• Cooking butter/oil- 2tbsp

Procedure 

1. Heat one tablespoon of oil or butter in a pan and fry the sliced onions till they turn golden brown.
2. Transfer the onions to a plate and in the same pan, fry the paneer cubes till they are golden brown. 
3. Once the paneer is browned, transfer it to a plate. 
4. Grind the fried onions with garlic and tomato in a mixer. Make a fine paste. 
5. Grind the cashewnuts with a spoonful of water in a mixer into a thick paste. 
6. Heat another tablespoon of oil or butter to the pan and add jeera seeds and bay leaf to it.
7. Once the jeera starts spluttering, add the onion-garlic-tomato paste to it and fry for 3-4 minutes on medium flame.  
8. Then add turmeric powder, dhaniya powder, red chilli powder and the fresh green peas to it. Cook for 3-4 minutes.
9. Add salt and cashewnut paste to the pan and saute it for 5-6 minutes. 
10. Crush the kasuri methi between your palms and sprinkle it over the curry. Mix well. 
11. Now, add a cup of water to the fried paneer cubes. Mix well and cook for 4-5 minutes on low flame. 
12. Once done, sprinkle the garam masala powder over the gravy and switch off the flame. Shahi matar paneer recipe is ready to be served. This delightful dish can be paired up with rotis or pulao. 

HYDERABADI VEGETABLE BIRYANI RECIPE

Preparation time-15 minutes

Cooking time-30 minutes

INGREDIENTS

• 3 ½ cups basmati rice
• 350 g mixed vegetables like cauliflower, carrot, beans, green peas, cut into cubes
• 4 tbsp oil
• 2 tbsp ghee
• 1 packet Knorr Easy to Cook Hyderabad Biryani
• ½ tsp turmeric/ haldi

METHOD

• Boil rice in 1 liter of water, with 1 tablespoon of oil and 1 tablespoon of lemon juice until the rice is ¾th cooked. Drain excess water and keep aside.
• Sauté the mixed vegetables in 2 tablespoons of oil. Add 1 ½ cups of water and the entire contents of Knorr  Ready to Cook Hyderabad Biryani. Mix well and cook for 10 minutes or until the vegetables are cooked, and the gravy reduces to half its original quantity.
• Spread the boiled rice and mint leaves over the vegetables. Add the 2 tablespoons of ghee along with the turmeric on top of the rice.
• Cover the pan and let the biryani cook for another 3-5 minutes over a low flame, until you see steam releasing from the sides of the lid.

Vegetable Paratha Recipe, How to make vegetable paratha recipe

Vegetable parathas are soft and stay so even after cooling down. the cooked and mashed veggies give the parathas a soft texture. since they remain soft, they make for a good tiffin box snack or lunch.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2.5 cups whole wheat flour/atta
• 100 gms cauliflower or 1 cup chopped cauliflower/gobi
• 100 gms carrot/gajar or 2 medium carrots
• 100 gms potatoes/aloo or 1 medium potato
• 100 gms spinach/palak or 20 to 22 medium to large spinach leaves or ¾ cup tightly packed finely chopped spinach
• 8 to 10 french beans, chopped
• ¼ cup heaped peas/matar, fresh or frozen
• 1 or 2 green chilies/hari mirch, finely chopped
• ½ tsp finely chopped ginger/adrak or ½ inch ginger, finely chopped
• 1 tsp coriander powder/dhania powder
• 1 tsp jeera powder/cumin powder
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp turmeric powder/haldi
• ¼ to ½ tsp garam masala powder
• a pinch of asafoetida/hing (optional)
• 1.5 tsp salt or as required
• 1 tbsp oil
• 1 to 2 tbsp water for kneading, only add if required
• oil or ghee for roasting parathas, as required 

INSTRUCTIONS

• rinse, peel and chop the veggies.
• then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
• if you are mixing the raw vegetables with water while cooking, then do not discard the water. some of this water can be added to the dough while kneading. also you can add this water to make soups or dals.
• when the veggies cool down, then mash with a potato masher. mash very well.
• add finely chopped spinach. if you do not have spinach, then you can add other green like amaranth or fenugreek/methi. add chopped coriander leaves, green chilies and ginger.
• add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt.
• mix the spices and salt very well with the mashed veggie mixture.
• add whole wheat flour/atta. make a well and add oil or ghee.
• bring everything together and start to knead.
• no need to add water while kneading. add water only if its a must. otherwise the dough becomes sticky. in case if the dough becomes sticky then add some more flour.
• knead to a smooth dough.
• pinch medium sized ball from the dough. flatten & sprinkle some flour all over it.
• gently roll to a size of a chapati or roti. add more flour if required while rolling.
• place the rolled paratha on a hot tava.
• when the base is one-fourth cooked, flip. spread some ghee or oil on this side.
• flip again when the second side is half cooked. apply ghee on this side now.
• flip again a couple of times to get the parathas browned and cooked well. make all parathas this way.
• serve vegetable paratha with curd or pickle or topped with butter.
• 
  

Cabbage curry recipe

cabbage curry recipe – A simple cabbage masala curry to go with rice or chapathi. Cabbage can be used to make a variety of Indian food like paratha, curry, stir fry, raita, kootu, chutney, vada, soup, salad and kofta. This cabbage curry recipe is a good addition to the menu since it is healthy, simple, quick to make and tastes delicious.

Ingredients (240 ml cup used)

• 1 tbsp. oil or as needed
• ½ tsp cumin / jeera
• ¼ to ½ tsp mustard
• ¾ to 1 tsp ginger or ginger garlic paste or grated
• 1 large thinly sliced onion
• 1 large finely chopped tomato
• salt as needed
• a pinch of turmeric
• ½ tsp red chili powder
• ¾ tsp garam masala or sambar powder as needed
• ¼ cup green peas or 2 tbsp. chana dal (soaked and cooked)
• 2 to 3 cups chopped cabbage
• few finely chopped coriander leaves

Instructions:-

• Add oil to a hot pan, add cumin and mustard. When they begin to splutter, add ginger garlic paste or grated ginger. Fry until the raw smell disappears. You can also add ginger garlic paste after frying onions.
• Add onions and fry until they turn transparent.
• Add tomatoes, salt and turmeric. Fry until the tomatoes turn completely mushy and soft.
• Add red chili powder, garam masala. Fry for one to two minutes without burning. I usually add some curry leaves here along with spice powders, this time i didn’t use since i didn’t have. Before proceeding to the next step, make sure the raw smell of tomatoes has completely gone.
• Add green peas and saute for a minute. You can use fresh/ frozen peas. Dried peas or chana dal can also be used to make this curry. Soak dried peas for about 10 to 12 hours. If using chana dal soak for one hour, cook and use here.
• Add cabbage.
• Mix everything till the masala coats the cabbage well. Fry for about 2 to 3 minutes.
• Cover and cook until cabbage is cooked. If the cabbage is very tender and young, cook without covering. It may release a lot of moisture and make the curry mushy. Some like to eat crunchy, you can just switch off when it is done to your liking. We like slightly soft cooked.
• Add coriander leaves and stir well.

Dahi Bara and Aloo dum and Ghugni

Ingredients:-
For the Bara

• Urad Dal - 1 cup soaked overnight
• fist ful of chana dal soaked overnight with the urad dal
• 2 -3 green chillies
• bunch of coriander leaves
• 1 inch of ginger - cut into thin slices
• Salt to taste

Oil for frying:-

• For the Dahi (Yogurt mixture)
• Yogurt - 1 cup
• Water - 1 cup (adjust consistency based on taste).
• 2 table spoon Grated Ginger
• 1-2 Green chillies cut into thin slices
• Black Salt to taste
• Sat to taste
• Fried and ground cumin seeds
• Oil for seasoning
• Curry leaves
• 1 teaspoon of Mustard seeds
• pinch of hing

How To make the Dahi Bara

• Soak the urad Dal and chana dal over night.
• Grind to a rough paste along with the ginger slices, chillies and coriander leaves.
• Mix Salt and leave aside in a warm place for 6-8 hrs. (Tip : If in India don't mix salt and leave aside , it is too warm and the Bara becomes too sour. Add salt only before deep frying)
• Just before deep frying, get the dahi mixture ready. It is simple, beat the yogurt with salt and black salt.
• Once it is a smooth paste, add water and cumin powder and grated ginger and chillies. Taste at this point and adjust any of the above as per your liking.
• Season the dahi mixture. Take a small pot, and heat oil in it. Add mustard seeds and hing and curry leaves and pour into the dahi mixture...
• Now before you fry the baras, you need to follow one more step. Get a big bowl, fill with warm water and add a pinch of salt and sugar and lemon juice to it.
• Once your fry your baras, dung them in this warm water for a few minutes before transferring them to the dahi mixture. This steps keeps the bara's soft and drains out some of the excess oil.

How To Make Awesome Pizza at Home

Pizza is a regular visitor to our house, only it doesn't usually come in the form of a delivery person. Making homemade pizza from prepared dough is a quick and easy dinner any night of the week. Even making your own dough only really adds a few minutes to the prep time! Pile on your favorite toppings and get ready to chow down.
Ingredients 

• 1 pound pizza dough, store-bought or homemade
• 1/2 to 1 cup sauce: tomato sauce, white sauce, or other spread
• 2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
• 1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella, Monterey Jack, provolone, fontina, or any other favorite.
• Cornmeal or flour (optional)

Equipment

• Pizza stone or baking sheet
• Pizza peel or baking sheet
• Parchment paper (optional)

Instructions
1. Heat the oven to 550°F or higher: Don't be afraid to really crank the heat up to its highest setting. The high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least half an hour before baking your pizzas. If you have a baking stone, place it in the lower-middle of your oven.

2. Divide the dough in half: One pound of dough makes two 10-inch pizzas. Slice the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza.

3. Roll out the dough:

Method 1: 
Pizza Baked on Parchment: Tear off a large piece of parchment paper roughly 12 inches wide. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Method 2: 
Pizza with Cornmeal or Flour and a Baking Stone: Sprinkle a handful of cornmeal or flour on a pizza peel or the back of a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Method 3: 
Pizza Baked on a Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Top the pizza:4
 Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.

Bake the pizza:5
Using a pizza peel or the back side of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Cook for 5 minutes, then rotate the pizza. Slide the parchment out from under the pizza, if used. Bake for another 3 to 5 minutes, until the crust is golden-brown and the cheese looks toasty.

Slice and serve:6 
Let the pizza cool slightly on a cooling rack, just until you're able to handle it. Slice it into pieces and serve.

Habisa Dalma – For the holy Month Kartik

Today is Kartik Monday.Lots of Oriya women (not sure if men do it - I have seen grandma, mom and aunts celebrate this month) do not eat non vegetarian for the whole month. Usually they eat once during the day and one of the key item for the meal is Habisa Dalma.

Introduction:

• 1 cup Mung Dal
• 2 raw bananas – chopped into small pieces
• 2 Saru or Arbi – peeled and chopped into small pieces
• 1 table spoon ghee
• 1 tea spoon cumin seeds
• 2 red chillies
• 2 green chillies
• 2 inch ginger – grated
• 1 tea spoon of dry chilly &  cumin seeds roasted and powdered
• grated coconut
• 2-3 bay leaves
• Salt to taste
• (No Tumeric is added to this dal)
• Oau: 4/5 long pieces, soaked in water if dried

Method :

• Take a pan and heat it.
• Add the mung dal and dry roast it until it starts changing color (at very low heat, It takes about 10-12 min.)
• Remove from heat and soak the dal for 1 hr.
• Boil the dal in a vessel with only salt and water.
• When it is half cooked add 5/6 curry leaves and , saru, kadali and grated ginger except Oau ) to the half cooked dal and let it cook.
• When the vegetables are about 3/4th Cooked add the Aau to this.
• The consistency of the dal like dalma but not too thick.
• Once everything is cooked, adjust salt to taste.
• When vegetables are fully cooked prepare a tadka of cumin seeds dry chili , and pour the tadka to the above dalma
• Add roasted dry chilly &  cumin seeds power(Jeera Lanka Gunda  )to the dalma
• It is ready to serve with plain rice and ghee.

Dal Puri Recipe- How to make it

Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. 

Ingredients:

For Dough

• 1-1/2 cups all-purpose flour – plain flour – maida
• 1-1/2 tablespoons oil
• 1/4 teaspoon salt
• About 1/2 cup water

For Filling

• 1/2 cup moong dal
• 1 tablespoon ginger chopped
• 1 green chili chopped
• 1/2 teaspoon salt
• 1 teaspoon fennel seeds powder- saunf
• 1/2 teaspoon cumin seeds – jeera
• 1/2 teaspoon mango powder – amchoor
• 1/8 teaspoon asafetida – hing
• 2 teaspoons oil
• Also need oil to fry

Method
For Dough

• In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth.
• I used about half cup of water. Knead the dough lightly. C
• over the dough and let it sit for at least fifteen minutes.

For Filling

• Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
• After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
• Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
• Remove from heat and let it cool just enough that you can knead it to make a soft dough.

Making the Dal Puri:

1. Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
2. Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
4. Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
5. Let the filled ball sit for three to four minutes before rolling.
6. Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
7. You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
8. Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
9. Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.

Cholle Bhature (Chana Masala) Chickpeas curry Recipe

PREP TIME-9 hours
COOK TIME-30 mins

TOTAL TIME-9 hours 30 mins
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for pressure cooking the chickpeas:

• 1 cup dried white chickpeas/kabuli chana or 180 grams of dried white chickpeas
• 3 cups water for pressure cooking the chana
• ½ tsp salt
• for roasting the masala:
• ¾ to 1 cup fresh grated coconut
• 1 inch cinnamon/dal chini
• ½ tbsp fennel/saunf
• ½ tbsp cumin seeds/jeera
• 1 tbsp coriander seeds/sabut dhania
• 2 dry red chilies (3 or 4 chilies would make the dish spicy)
• 2-3 cloves/lavang
• 1 black cardamom/badi elachi
• 2 green cardamom/chotti elachi
• 4 to 5 whole black pepper
• 1 small piece of stone flower/dagad phool (optional)
• other ingredients:
• 3 tbsp oil
• 1 small bay leaf/tej patta
• ½ tsp mustard seeds/rai
• 10-12 curry leaves/kadi patta
• 1 green chili, slit
• 50 grams onion, 1 medium onion or ⅓ cup chopped onion
• 80 grams tomatoes, 1 medium tomato or just about ½ cup chopped tomato
• 1 medium tomato, chopped
• ¼ or ½ tsp turmeric powder/haldi
• a pinch of asafoetida/hing
• ½ inch ginger + 2-3 garlic - crushed or made into a paste in mortar-pestle, about 1 tsp ginger-garlic paste
• 1 cup stock or stock+water
• 2 tbsp chopped coriander leaves for garnishing
• salt as required

INSTRUCTIONS
cooking the chickpeas:

• first rinse the 1 cup chana/dried chickpeas for a couple of times in water. then soak the chickpeas in enough water overnight or for 8 to 9 hours.
• drain the water. rinse the chanas again for a couple of times.
• again drain and add the soaked chanas in a pressure cooker.
• add ½ tsp salt. add 3 cups water.
• stir and pressure cook the chana for 18 to 20 whistles on medium to high flame.
• if cooking in a pot, then add about 3.5 to 4 cups water with salt to the chickpeas. cover and cook the chickpeas till they softened.

preparing the masala:

• when the chickpeas are cooking, in a pan or skillet, on a low flame dry roast the spices mentioned under the "roasting the masala" list, till they become fragrant. roast all spices except coconut.
• then add ½ cup tightly packed grated coconut to the spices and begin to roast.
• stir continuously while roasting the coconut, so that there is uniform browning.
• roast till the coconut become golden. remove the pan and allow the this mixture to cool.
• once the coconut-spice mixture is cooled, add them to wet grinder. remove the husk from the black cardamom and just add its seeds in the grinder.
• add ⅔ to ¾ cup water and grind to a smooth paste. keep aside.
• preparing the chana masala gravy or curry:
• heat 3 tbsp oil in a pan.
• add ½ tsp mustard seeds and allow them to crackle.
• then add tejpatta and stir.
• add ⅓ cup chopped onion.
• stir and saute till the onions turn translucent and soften.
• then add 1 tsp ginger-garlic paste, ¼ tsp turmeric power, a pinch of asafoetida and 10-12 curry leaves.
• stir and saute till the raw aroma of ginger-garlic disappears.
• add ½ cup chopped tomato. saute for about 2 to 3 minutes till the tomatoes soften.
• add the ground masala paste. stir very well.
• then add the drained chanas. stir again well and saute for a minute.
• now add 1 cup stock or stock+water and 1 or 2 slit green chilies.
• season with salt as required. do keep a check on salt as the stock already has salt.
• give a boil and then simmer for 12-15 minutes on a low to medium flame or more till the gravy thickens a bit and you see some oil floating on top. mash a few chickpeas with the sides of the spoon to thicken the gravy. check the seasoning and add more salt as per your taste.
• switch off the flame & lastly add 2 tbsp coriander leaves. stir well.
• serve chana masala hot with pooris, chapatis, bread or steamed rice accompanied with lemon & onion slices.

Odia Style Aloo Soya chunks Curry

Serve-4.  
Cooking time- 30 – 40 minutes
Ingredients:

• Soya chunks- 2 cups
• Potato (slit in halves)- 4 in number
• Tomato -3
• Onion (grated)-1 cup
• Ginger (grated )-2 tsp
• Garlic (finely chopped)-2tsp
• Green chilly (chopped)-2 tsp
• Asafetida-1/2 pinch
• Cumin seeds-2 tsp
• Turmeric powder-1 tsp
• Coriander powder-2 tsp
• Kashmiri/ deggi mirch-1 tsp
• Red chilly powder-1 tsp
• Garam masala-1 tsp
• Salt to taste
• Vegetable oil-3 tbsp
• Chopped coriander-1/2 cup
• Water- 10 cups

Method:

• Boil 2 cup water in a pan ,add soy chunks ,stir for 5 minutes.Take them out and squeeze excess water.Keep aside.
• Boil 2 cup water in a pan ,add tomatoes,let it in the water for 5 minute.Take out and remove the skin. Chop in small pieces.
• Heat oil in a pressure cooker,add asafetida and cumin seeds.
• As popping starts add grated ginger,sauté and add grated onions.
• Stir till color starts changing a little brown,add potato halves. Saute for 5 minutes.
• Now add all spices and salt,stir for 2 minutes.
• Now add all spices and salt,stir for 2 minutes.
• Add chopped tomatoes and green chilly,sauté till oil comes out.(it will take 10 minutes).
• Add squeezed soya chunks,mix with masala and add 4 cups of water.(Add water accordingly you want your consistency ).
• Close the lid and let it cook for 2 whistles.When all steam evaporates,open the lid and cook again for 5 minutes.
• Remove from heat and add chopped coriander leaves.
• Serve hot with bread,chapati,paratha,rice or naan.
• Serve-4.  Cooking time-30 – 40 minutes.

Mushroom Fry How to make it

Mushroom Pepper Fry

• Prep time: 10 min
• Cook time: 15 min

Ingredients

• Mushrooms - 250 gms, white button mushrooms
• Green capsicum - 1, large, chop into bite sized chunks
• Onion - 1, large, sliced
• Green chilis - 1, slit
• Garlic - 3 cloves, finely minced
• Ginger - 1/2", finely minced
• Lemon juice - 1 tsp (optional)
• Curry leaves - a sprig
• Black peppercorns - 3/4 tsp, freshly ground
• Oil - 2 tbsps
• Salt to taste
• Coriander leaves for garnish

Method:

• lean mushrooms of all its dirt and trim the stems. Place them in salted boiling water for a mt. 
• Strain and pat dry with a clean towel. Slice them and set aside.
• Add oil in a wok or heavy bottomed vessel. 
• Once hot, add garlic and saute for a few secs. Do not burn them. 
• Add the sliced onions, minced ginger, green chilli and curry leaves and saute for 3 mts.
• Add the capsicum pieces and saute on medium high for 4-5 mts, tossing constantly so that they do not burn.
• Add the sliced mushrooms, place lid and cook on medium flame until soft and cooked. 
• Stir once in a while. If there is any liquid, cook till the liquid is absorbed. Increase flame and toss the mushrooms so that they do not burn.
• Add black pepper powder and salt and mix. Turn off flame, add lemon juice and mix. 
• Remove to a serving bowl and garnish with fresh coriander leaves and serve warm.