BESAN CHILLA CURRY/ CHILLE KI SABJI/ JAIN RECIPE

Chila / childe ki sabji /Besan chilla curry /Jain recipe
Rajasthani besan chilla curry is a traditional recipe usually made in our home. I also prefer making this dish when I am out of veggies. It is curd based gravy with savoury gram flour pancakes.

It’s a great side dish with roti/parantha or rice and quite easy to make.
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INGREDIENTS :
For besan chilla:
1 cup gram flour/besan
1/4tsp Carom seeds/ ajwain
1/4 tsp cumin seeds/jeera
1/4 tsp red chilli powder
salt to taste
1/2 cup water or as required
Oil for cooking

For Tempering: 
1tbsp ghee
1/4 tsp mustard seeds/rai
1/4 tsp cumin seeds/jeera
A pinch of hing
1/4 tsp red chilli powder
salt to taste
1/4 tsp garam masala

For curry :
1 cup Dahi /yoghurt
1 cup of water
1tbsp gram flour/besan
1tsp turmeric powder /Haldi
salt as per taste

INSTRUCTIONS :
For Besan Chilla :

  1. Take a large bowl and mix all the ingredients.
  2. Gradually pour little water into it, so that there should be no lumps.
  3. Add little water till it comes to a thick and smooth batter in pouring consistency.
  4. heat a pan or griddle on high flame.
  5. pour a spoonful batter and spread evenly clockwise.picsart_08-28-061061887633856089994.jpg
  6. Drizzle little oil around it and cook till it becomes brown and crisp.
  7. Turn it upside down and cook the other side till it is cooked.
  8. Your besan chilla is ready.
    * Cook the besan chilla on medium flame.

    For curry:

  1. In a big bowl, take the curd and 1cup water whisk it well to make it smooth.
  2. Add besan, haldi and salt. Mix well until it is lump-free.
  3. Now take a deep and thick bottom pan and add ghee.
  4. When the ghee is hot enough add mustard seeds and cumin seeds.
  5. Add hing and red chilli powder now pour curd mixture .stir continuously till the mixture start boiling. Keep on stirring otherwise the yoghurt will curdle.picsart_08-28-06339880535864470578.jpg
  6. Cut chilla into small pieces and add into the curry.
  7. Turn off the heat.

    NOTES :

  8. You can add green chilli and coriander into this recipe.
  9. After adding the chilla pieces the curry need not to boiled or cooked further.
  10. Do not let the curry sit for a long time The chilla absorbs the gravy and becomes very soggy.
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LEFTOVER PULAV RICE PARATHA

Leftover Pulav Rice Paratha Recipe is an excellent breakfast made using any leftover rice (biryani / pulav or plain rice). Onion and spices are added to the stuffing made from leftover rice and rolled into a paratha using wheat flour dough. It is a very easy recipe and anyone can make it. Do try this recipe!

INGREDIENTS:

1 Cup Leftover Pulav
1 Medium Sized Onion Chopped
1 Green Chilli Chopped
1 Tbsp Coriander Leaves Chopped
1 .5 tsp Red Chilli Powder (or as per taste)
1/2 Tsp Coriander Seeds Powder
2-3 Tsp Oil per Paratha
Wheat Flour Dough as required
Salt to taste

INSTRUCTIONS:

  1. In a mixing bowl, add leftover pulav & mash the rice with your hand or in a blender.
  2. Put in half a tablespoon of oil in a pan and heat it. When the oil is hot, add the cumin seeds until they crackle, Add some onions and green chillies, and saute for 5 minutes. Next, add the spices – salt, red chilli powder, coriander seeds powder & saute again for 4-5 minutes.
  3. Now add this mixture to the leftover pulav and along with coriander leaves; and keep this stuffing aside.picsart_08-14-023275910758519881154.jpg
  4. For rolling paratha, on a flat surface take about tennis ball size of dough & with a rolling pin, roll the dough till halfway. Use dry flour to roll as needed. Place about 2-3 Tbsp stuffing kept aside at the centre of the rolled dough.
  5.  Now start sealing the dough to form a round ball-like shape, pressing the stuffing in. With the help of dry flour & rolling pin start rolling the stuffed dough using very light pressure & keep sealing the ends with fingers as you roll. Quickly run a knife below the paratha in case it might have got stuck at the base.picsart_08-14-037624479542094517651.jpg
  6.  Heat a pan/Tawa, drizzle oil. Place the paratha on the pan carefully.  On medium flame let it cook for 30-40 seconds. Now flip the paratha with a spatula. You will see some light brown spots. Apply oil on one side & after 30-40 seconds flip it again. Press lightly with a spatula & cook for another 20-30 seconds.
  7.  Repeat the process another side – apply oil, flip over, press gently with a spatula for a few seconds. Turn the flame on high & cook for 5-8 seconds. Flip again, cook for 5-8 seconds.
  8.  Paratha is ready to be served.  Serve with curd & top it up butter (optional).

    NOTES: 

    1. Since I used rice which already had some spices in it, I didn’t add a lot of spices. But if you are using plain white rice, then add turmeric powder & increase the number of other spices too.
    2. You can use raw onion also in place of sauteed onions.

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Sojatia’s Masala puri  Masala puri recipe / Namkin puri – 

Sojatia’s Masala puri
Masala puri recipe / Namkin puri –
सोजतिया ये मेरा मायका ।और ये रेसिपी है मायका स्पेशल ।मैंने अपनी दादी से सीखी है ये रेसिपी।
This is my family recipe. I learnt this recipe from my grandmother.
During childhood, This poori and dadi’s achar used to be my favourite and till now have never got bored of poori.
My dadi usually make this for a picnic or travelling. She also packs ker sangri sabji and some pickle or chunda to go with it. The best thing is that you can have this as a snack as well with a cup of tea.
Whenever we go for a picnic or holidays this puri is always with us.
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I am lucky to have A grandmother like mine. She is caring and foodie and she always happy to do the cooking for the family .
Even today she sends me these pooris whenever I crave it
She knows everyone’s likes and dislikes in the family .and according to everyone’s choice she manages to cook their favourite dishes and also packed and sent to their places by bus or trains.
hats off to her dedication I wish I learn these skills from her someday.Love you Dhaiji. We called our Grandmother Dhaiji .

 

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MY GRANDMOTHER DHAIJI
These Poories are edible and fresh for around 10 days
Few spices are added to the plain poori dough just to add some flavour and also to make it spicy. Make this masala poori for potlucks and parties, everyone will just love them.
INGREDIENTS:
3 cups Whole wheat flour (Chapati atta)
1 cup besan (Chickpea flour )
Salt to taste
1 teaspoon Red chilli powder
1 teaspoon Coriander powder
3,4 clove finely grinded
2teaspoon fennel seeds
a pinch hing (assophotida)
1teaspoon ajwain ( Carrom seeds )
2 green chillies finely chopped ( optional)
1/4  cup coriander finely chopped
2 teaspoons Oil + more for frying
¾ cup Water
INSTRUCTIONS : 
Making the dough:
  1. Take whole wheat flour (atta) in a bowl. Add besan salt, red chilli powder, turmeric powder, coriander powder, ajwain,
  2. hing, fennel seeds, Mix well.
  3. Add oil and mix till incorporated well using your fingertips.
  4. Now start adding little water at a time and keep kneading the dough.
  5. Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).
  6. Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.
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Making masala puri recipe:
  1. After resting time knead the dough once again.
  2. Divide the mixture into 24-25 equal portions, make a smooth ball and then flatten it out between your palm.
  3. Work with one flatten disc at a time. Roll into 2-3 inch diameter circle. It should not be too thin or too thick. Cut heart shape using a cookie cutter.picsart_07-24-061228363317191114039.jpg
  4. Roll few pooris and keep them in a plate, also keep them covered with a kitchen napkin.
  5. Heat the oil in a pan on medium heat. Once hot slice one poori into the hot oil.
  6. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
  7. As it is puffed up and the bottom side is light brown meaning no more bubbles in the oil.
  8. Then flip it. Fry the other side until it is light golden brown in colour.
  9. Remove it from the oil using a slotted spoon
  10. Place on a paper towel-lined plate.
  11. Fry rest of them similarly
NOTES: 
  • Storing the pooris: masala puri is best served fresh. If you are making it for travelling or picnic then Store them in an insulated container while it is still warm. If you let it cool completely before storing then it will get chewy.
  • Adding less water is the key for crispy, poori that stays puffed for a long time.
  • You can skip besan flour and make with atta alone
  • You can replace oil with ghee
  • Do not make a sticky dough. Poori will absorb more oil
  • Keep the dough covered till use. Do not let it dry
  • You can add 2 tsp of crushed kasoori methi to the dough while kneading.
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CURD RICE/ DAHI CHAWAL/OLIYA

Curd rice is the only food which can release a chemical called “Tryptophan ”
in the brain. This chemical calms down the brain and enables one to think coolly.
It is thus a perfect mood stabilising dish and it is quite popular in South India.I love curd- rice. It’s such a simple and light dish.
In my childhood, my dad used to make cool curd rice on the occasion of the  Shitla Saptami. Earlier there used to be simple tadka but since I love the spicy taste I made it with a chatpata tadka and my all time favourite pickle.
Add this tasty twist to regular curd rice and see the colour and taste unleash itself.
Make this recipe to add a tasty twist to your regular curd rice.If you are eating curd during the day, have it without sugar but if you are eating curd at night, add sugar or some black pepper. It will assist in digestion and calm your digestive system. This is very good for the stomach and a light option for the summers too.
So let’s get started with this simple dish with added flavours.
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Cook Time: 10 mins
Servings: 2 PeopleINGREDIENTS:Oil 2 tablespoon
Mustard Seeds / Rai ½ + ¼ tsp
Cumin Seeds / Jeera ½ Tsp
Dry Red Chillies 4 to 5 nos
kaju 1tbspCooked Rice 1 ½ cup
Curd / Dahi 1 cup
Pomegranate Seeds ¼ cup
Sugar ½ tsp
Salt ¼ tsp
Chopped Green Chillies 1 med size
Coriander Leaves
Katki achar

INSTRUCTIONS:

  1. In a mixing bowl, add 1 ½ cup of Cooked Rice to that add 1 cup of Curd (Dahi).
    To the Rice mixture now add ½ tsp of Sugar, ¼ tsp of Salt, Chopped Green Chillies, ¼ cup of Pomegranate Seeds and mix well.
  2.  For tempering, in a preheated pan, take 2 tsp of Oil to that add ¼ + ½ tsp of Mustard Seeds (Rai), ½ tsp of Cumin Seeds (Jeera), few Dry Red Chillies, 1 tbsp of kaiju and few Curry Leaves.picsart_03-26-022495801377685303879.jpg
  3.  Sauté for 1 min and then add the tempering to Curd Rice mixture and mix well.
  4. Add freshly cut Coriander leaves as per your taste and serve.
    Serve with raw mango katki ka Achar .Fresh Mango Pickle (Katki Ka Achhar)
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PALAK SPINACH PHULKA / ROTI

We love spinach. It is rich in iron content.
It should form part of our daily diet.

easy, healthy and delicious spinach palak phulka /roti with step by step photos. I make this often for the lunch. Regular use of spinach helps us to prevent iron deficiency and boosts our immunity. This is one of the best ways to include it in our diet since the leaves are lightly cooked and most nutrients are still preserved.

I love gardening too.I have a small kitchen garden ..I have spinach, paan, basil leaves, coriander, methi and tomato plants.

For this recipe, I used my homegrown spinach.  seeing and using homegrown vegetables gives a different kind of happiness. PicsArt_11-14-01.12.32.jpg

Is Baar my hubby said wow hari hari, roti .
Everyone loved it .

Prep Time: 10 Min 
Total Time: 35 Min

Recipe courtsy..sandhys kitchen

INGREDIENTS:

Whole Wheat Flour 2 Cups
Spinach ( Palak ) 130g
Water ¼ Cup + a few tablespoons
Ginger ½ Inch
Cumin Powder 1 Tsp
Salt ¾ -1 Tsp
Mango ( Amchur ) Powder  ( Optional) ½ Tsp
Green Chillies ( Optional) 1 -2 No’s
Sunflower Oil  or Oil of your choice 1 Tbsp.
Ghee As desired.

INSTRUCTIONS:

  1. In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes.
  2. Drain the hot water from the spinach leaves and run them under cold tap water.1510660105573
  3. Grind the spinach leaves along with ginger and green chillies and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required.
  4. In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading.
  5. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.1510661207886
  6. Divide the dough into  equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas.
  7. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles.
  8. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.1510661301063
  9. Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.
  10. These Roti go well with any chutney, simple dal, or vegetable curry (dry or gravy). PicsArt_11-14-07.25.08.jpg

NOTES:

  • If you like your phulkas with a ting of heat, include the green chillies while grinding the spinach leaves.
  • Mango powder is optional. I love the slight hint of tanginess.

 

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KASHMIRI FRUITY PULAO

Kashmiri Fruity pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side. reason being the pulao is garnished with both dry fruits and fresh fruits.

The fresh fruits which are usually added in Kashmiri pulao are pineapple, apple, and pomegranate. dry fruits which are added are generally a mix of almonds, raisins, pistachios, walnuts, and cashews. most variations of making this pulao will use a different mix of fruits and dry fruits.

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This Fruity rice pulao is also good for kids as it is mildly spiced and have the fruits which kids often love, you can also pack this pilaf in kids lunchboxes.They will surely finish it in the school.

My kids loved it.

COURSE: main
CUISINE: Indian, Kashmiri
PREP TIME: 30 minutes
COOK TIME:15 minutes
TOTAL TIME: 45 minutes
SERVINGS: 3 to 4

INGREDIENTS :

2 cup boiled rice
1 big apple chopped
4 tablespoon pomegranate seeds
1cup pineapple chopped
50 gm raisins
50 gm cashew nuts
1 bay leaf
1 tablespoon garam masala (whole)
A pinch of saffron
1 cup of milk
2 tbsp  ghee (clarified butter)
Salt and sugar according to taste

INSTRUCTIONS:

  1. Wash the rice properly and soak in cold water for an hour.
  2. Drain the rice water and dry the rice in a broad and flat based utensil.
  3. Boil the water and add rice and cook it.
  4. Drain the water and spread the half-cooked rice in a broad and flat utensil for cooling.
  5. Take a cup of milk and mix the saffron in it and keep aside.
  6. Cut the apple and pineapple into medium cubes.
  7. Heat the ghee in a pan, fry the raisins & cashew nuts and keep aside.PicsArt_10-02-09.16.12.jpg
  8. Heat the ghee in a pan, add bay leaf & garam masala for sautéing.PicsArt_10-02-09.10.12.jpg
  9. Add pre-fried raisins, nuts, salt, and sugar according to taste and mix properly.PicsArt_10-02-09.18.02.jpg
  10. Add fruit (apple, Pineapple, pomegranate seed) and mix it properly, cook it for 2-3 min on a low flame.
  11. Add saffron mix rice and mix it properly in a low flame.
  12. Turn off the gas, but do not open the cover of Pulao.PicsArt_10-02-09.37.14.jpg
  13. After few minute open the cover and stir it properly.
  14. Enjoy Fruit Pulao with Paneer curry.

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NOTES:

  • You may add any fruits of your choice.
  • You may add peas and corn too.

 

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