Cooking, Craft and Sewing............. by Zeenathul Mufliha: 5/1/13

BATURA WITH CHANNA MASALA AND MATTAR PANEER

Batura is one of the favorite dish of my family members........... My hubby and Son used to prefer different side dishes for most of the dishes I cook.............. In a family of three I cook a lot ............ I sometimes feel Iam living in a very large family that to whenever I see my sink after cooking................. My hubby like to have batura with Channa Masala........ whereas my Son like to have Batura with Matter Paneer....... Whatever be I feel obliged in cooking Batura.......... yeah! they both can have one favorite side dish each whereas I can have two ......... hmmmmmmm ........Yummy too.........I like to have both Channa Masala and Mattar Paneer..........They are my favorites toooooo..............

When we see the Twinkling eyes of our children on seeing their favorite dish ........... we feel happy and however hard be the dish to cook we love to cook it for them......... we don't feel the tiredness too.......... Here is my Batura with Channa Masala and Mattar Paneer for U all too..............

Puffy Batura

INGREDIENTS FOR BATURA

All-purpose flour - 2 cups

Sooji - 4 tbsp

Yeast - 1/4 tsp

Sugar - 1 tsp

Salt - 1 tbsp

Yoghurt - 3 tbsp

Oil - 2 tbsp

lukewarm water - 3/4 cup

Method:

Add sooji, sugar, and salt to the flour and mix well.

Mix oil and yoghurt with flour. Add yeast water to the flour and make into soft dough

Knead the dough well and divide the dough into equal parts.

Shape dough into balls and roll into roughly 5 to 7 inch circles. Dust lightly with dry flour to help with the rolling.

Heat the oil in a frying pan on high heat.

Batura should be light creamy brown on both sides. Take the batura out and place them on paper towel to absorb the extra oil.

Left side is Channa Masala and Right side is Mattar Paneer

Batura with Channa Masala and Mattar Paneer

CHANNA MASALA RECIPE

INGREDIENTS:

Chick peas - 1 cup

Onion (chopped) - 1 medium

Tomato (chopped) - 1 medium

Ginger&Garlic paste - 1 tsp

Garam masala pwd - 2 tsp

Coriander pwd - 1/4 tsp

Cumin pwd - 1/4 tsp

Lemon juice - 1/2 tsp

Green chilli - 1

Ghee or butter - 2 tsp

Coriander leaves - for garnishing

Salt - to taste

METHOD:

Soak dry chickpeas in 3 cups of water overnight.

Add salt to taste to the soaked chickpeas. Boil in the same water until chickpeas are tender.

Take a pan heat oil add onion and fry till transculant.

Add ginger and garlic paste.

Now add tomatoes saute until well cooked

Then coriander , cumin and garam masala powders. saute well

Add the chickpeas along with water [press the channa so that you get a thick gravy}. Cover and simmer for 15 to 20 minutes.

Mix lemon juice and stir well.

Garnish with chopped green coriander, and serve.

METHI ALOO

Ingredients:

Medium Potatoes (boiled and mashed/cubed) - 4
Big Onion - 1
Tomatoes - 1
Green Chilli - 2 small
Dried Kasoori Methi (fenugreek leaves) - 1/4 cup
Turmeric powder - 1/4 tsp
Chilli powder - 1tsp
Coriander powder - 1tbsp
Cumin seeds - 3/4tsp
Minced Ginger (optional) - 1/4 tsp
Oil - 1 tbsp
Salt - to taste

Method

Soak the dried methi with enough water for 5 mins, drain'em and keep it aside.

Heat oil in a skillet, add cumin seeds, followed by onions, ginger and green chilli.

Saute until tender and add the tomatoes, followed by dried methi and saute for 3-4 mins.

Now add the turmeric powder, chilli powder and coriander powder along with salt, mix well and pour 1/2 cup of water.

Let cook for a min or two, then add the mashed/cubed potato mix well and continue cooking.

Then pour 2 cups of water, check salt for taste and cook until right consistency.

Finally sprinkle chopped cilantro.

Methi Aloo

Serve with chappathi

Serve hot with chappathi

MY RECENT CAKE

Batura with Channa Masala and Mattar Paneer

METHI ALOO