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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PINEAPPLE RAITA

Pineapple Raita is a cooling and refreshing side dish for any meal. Not only this, any raita recipe has that cooling effect on your body. During the summer, I make sure to include yoghurt based dish in my diet.
Do try this pineapple 🍍🍍raita at home and trust me, you and your family are going to relish it like anything.
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INGREDIENTS :

1 cup yoghurt
½ cup + 2 tablespoons pineapple, chopped(I used canned pineapple )
¼ teaspoon cumin powder
¼ teaspoon mint flakes, more to sprinkle
1 teaspoon sugar
¼ teaspoon black salt
10 coriander leaves
some grapes for garnish

INSTRUCTIONS:

  1. Measure 1 cup of yoghurt in a strainer and let it sit for 15 minutes. This is to drain excess water from the yoghurt.
  2. After 15 minutes, transfer the yoghurt to a bowl and add black salt, mint flakes, cumin powder and sugar.
  3. Whisk the yoghurt till spices are well mixed.
    Add the chopped pineapple pieces to the yoghurt and mix.
  4. Finally, add some chopped coriander leaves and mix.
  5. Pour the raita into a serving bowl and garnish with chopped pineapple pieces and pomegranate.
  6. Sprinkle some mint flakes on top and chill the raita before serving..

NOTES:

  • You can use fresh or canned/tinned pineapple for dahi raita.
  • Adjust the sugar level according to sweetness/sourness of pineapple.
  • Replace sugar with honey to make a healthier version of pineapple raita.
  • If you want spice in your raita then finely chop green chilli and add it for extra spice.
  • Try to use plain yoghurt/dahi which is not very sour to make raita. Sour yoghurt might not taste that great in this raita.
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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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LAUKI KALAKAND

Sweets become sweeter especially when they are homemade.
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Loki Kalakand – Bottle gourd has numerous health benefits. The first and foremost is, it is a very cooling vegetable because of its high water content. And the lightly sweet flavour softens up the mood. Bottle gourd sweet proves just as delicious.
I used Kapiva A2 desi ghee to make lauki kalakand and no change in taste at all. Also, the aroma was great.
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INGREDIENTS:
Bottle gourd 1 kg
Sugar 1/2 cup
Milkmaid 1/4 cup
Milk 1/ 2 ltr
Ghee 2tbsp
Almonds and pistachio sliced 1 tbsp each
Green food colour 1/4 tsp (optional)
Green cardamom powder 1/2 tsp
INSTRUCTIONS:
  1. Peel bottle gourd and grate it.
  2. Take a heavy bottom pan and add 2 tbsp ghee and add grated bottle gourd and saute till all water absorbed.
  3. Add milk and cook 10 to 12 minute till the lauki is tender.
  4. Keep stirring constantly for about 10 minutes.
  5. Then add Sugar, Milkmaid and cardamom powder & green colour.
  6. Cook for another 5-10 minutes.
  7. add 1 tbsp ghee and your Lauki kalakand is ready to serve.
  8. You can serve hot or cold as per your choice.
  9. Sprinkle almonds and pistachio on top.
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NOTES :
  • also, cook kalakand on medium flame, else the milk gets burnt from bottom.
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EGGLESS JAMUN CAKE WITH JAMUN ICING /JAVA PLUM CAKE

Black plums (or Jamun/Jambul/Indian blackberry ) are very easily available in summer and rainy season. These berries are power packed with many different nutrients that are good for our body. In fact, Black Plum has been extensively used in Ayurveda for treatment of Diabetes, digestive disorders, infections, skin problems and oral problems.

When I saw Jamun cake recipe on Instagram in AMRITAOFLIFE  profile I wanted to try it and finally, I tried it and the result was fabulous. I decorate with Jamun flavoured icing. Thanks a lot once again AMRITAOFLIFE for sharing such an innovative and wonderful recipe.
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DRY INGREDIENTS :
1& 1/4 cup fine rawa / sooji
1/4 cup whole wheat flour
1tsp baking powder
1/ tsp baking soda
1tsp salt
3/4 cup raw sugar

WET INGREDIENTS :
1/3 cup ghee
1/2 cup dahi
3/4 cup Milk
1 tsp vanilla extract

JAMUN SWIRL INGREDIENTS :
200 gm Jamun
2tbsp raw sugar
3tbsp water
1/4 cup Whipped cream

INSTRUCTIONS :

Jamun Compote :

  1. Pit theJamuns, blend the Jamun flesh with little water and sugar and cook on slow flame about 10-15 minutes or until it has welk thickened up.
  2. It should be jammy consistency.
  3. Let it cool down to room temperature.picsart_07-05-074076166831843890270.jpg
  4. Mix all the wet ingredients together.
  5. Add the rawa & Raw sugar and let it rest 30 minutes (This gives time to rawa to fluff up).
  6. Mix the whole wheat flour, baking powder and baking soda together and add to the sooji mixture.
  7. Mix till just combined.
  8. Don’t over mix.
  9. In a greased and dusted Tin, layer the batter and Jamun compote and run a fork through it to create pretty swirls.picsart_07-05-078657480795259843493.jpg
  10. Bake at a 180℃ in a preheated oven for 35-40 minutes.
  11. let it cool down to room temperature.
  12. Add 2 tbsp jamun compote into whipped cream and mix it .decorate your cake with this Jamun flavoured icing.
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