MY RECENT CAKE
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| My recent cake |
MY RECENT CAKE
MY RECENT CAKE
Batura with Channa Masala and Mattar Paneer
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..............
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.
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.
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..............
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| Puffy 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.
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| Left side is Channa Masala and Right side is Mattar Paneer |
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| 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
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.
Serve hot with chappathi
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.
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| Methi Aloo |
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| Serve with chappathi |
Serve hot with chappathi
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