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..............

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

 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 

ALOO GOBI

INGREDIENTS :

Large cauliflower                             - 1
Potatoes boiled and peeled           - 2
coriander finely chopped               -1 tbsp
Green chillies                                   - 2
Onion finely chopped                     - 2 
Turmeric powder                           - 1tsp
Coriander powder                         - 1 tbsp
Lemon juice                                    - 1 tbsp
Curds                                              - 2 tbsp
Cumin seeds                                  - 1 tsp
oil                                                    - 2 tbsp

Ingredients to ground:

Onion                                             - 1 

Grated coconut                            - 2 tbsp

Cilantro chopped                         - 2 tbsp

Green Chillies                               - 3

Ginger                                           - 1 inch 

Garlic chopped                            - 1tsp

Corn flour                                    - 1/2 tsp

Aloo Gobi Preparation:

Cut cauliflower into florets. Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside. 

Chop potatoes into medium chunks.

Heat oil in a pan, add cumin seeds, allow to splutter.

Add onion and green chilli, saute till golden brown.

Add grounded paste, turmeric powder, coriander powder, saute for 2-3 minutes.

Add curds, stir continuously, till boiling resumes.

Add potatoes, cauliflower, cook till gravy thickens.

Stir occasionally to avoid burning.

When gravy is thick and oil separates, add lemon juice and it is done.
Garnish with coriander, serve hot.

POTATO PATTIES AND RAGDA [PEAS MASALA ] CHAT

POTATO PATTIES AND RAGDA [PEAS MASALA ] CHAT

INGREDIENTS :


FOR RAGDAS: [ragdas is nothing but the peas masala u get in marina beach]


Dried Yellow Peas - 1 cup

Onions - 1 medium

Red Chili powder - 1 tsp

Coriander powder - 1 tsp

Roasted Cumin powder- 1/2 tsp

Turmeric - 1 pinch

Salt to taste

Oil - 1 - 2 tsp


FOR PATTIES :

Potatoes - 4 big

Fresh Peas - 50 gms

Green chilli paste - 1/2 tsp

Red chilli powder - 1/2 tsp

Roasted Cumin powder - 1/2 tsp

Bread Slices - 3 nos


For Assembling the Potato Patties


Patties

Sweet and Spicy Curds/Yogurt

Tamarind Chutney

Green Chutney (Coriander- Mint- Green Chilies)

Chopped Onions

Chopped coriander leaves

Chat Masala

Sev [omma poddi]


METHOD :

Wash and soak the Yellow dried peas overnight or at least 6-8hrs.

Pressure cook it for about 4 -5 times or till it is tender.

Heat a non stick pan, add 1 tsp oil saute finely chopped onions till brown.


then add 1/2 tsp of ginger garlic paste.


Then add Chilli powder, Coriander powder, Cumin powder, salt and 


turmeric. Saute well.

Add the cooked peas, mix well.


Add enough water to get a thick gravy. Bring to boil. Ensure the gravy is


loose and not thicken. It should be of pouring consistency.



TO MAKE PATTIES :


Boil the potatoes blanch the green peas for 5 min.

In a bowl, take the peeled potatoes, blanched peas, bread slices (soaked 


and squeezed from water), green chilli paste, red chili powder, roasted 


Cumin powder, salt to taste.Mix well.

Then divide into small balls and flatten them into discs.Roll them over bread 


crumbs.

Shallow fry these patties on both sides by sprinkling oil over them.

Once they turn golden in colour and have those nice spots, you can 


remove.


TO ASSEMBLE THE RAGDA PATTIES



Have the finely chopped onions, coriander leaves.


Have the Tamarind Chutney and Green Chutney.In a bowl, place two patties next to each otherPour the Ragda over the patties.


Add the tamarind and Green chutney as required. Sprinkle chat masala over this.


Then goes the onions and coriander leaves.
Finally the sev.


This receipe is a little bit time consuming but taste will encourage u to
prepare this one often. Really really a very taste chat for children and
elders.

RUMALI ROTI [HANDKERCHIEF ROTI]

RUMALI ROTI  [HANDKERCHIEF ROTI]

Rumali Roti

Wheat Flour           - 1 1/2 cups

Plain flour              - 1/2 cup

Baking powder       - 1/2 tsp

Warm oil                - 2 tbsp 

Water to knead       - 2 cups

Salt                         - 1/2 tsp


METHOD

Take a mixing bowl and add Atta and Plain flour. 

Now add the Salt and the Baking Powder.

Sieve this mixture to get some air into the mixture and separate each and every particle of flour.  

Add the oil  and then start kneading it by adding a little bit of water slowly.

Get a smooth and elastic dough.

Cover this dough with a moist kitchen towel for 30 minutes.

Make small balls of the dough and roll it like thin Chapati of about 12 inches diameter circle. 

The dough should be rolled to a paper thin thickness. 

Can use a little dry flour to help you rolling it.

Take a wok or Kadai and invert it on the fire. 

The cooking is done on the inverted side of the wok. Place the rumali roti carefully over it and cook till done. 

Fold it like a handkerchief.

Goes well with any veg and non-veg kurmas..

Gobi Mutter Masala

INGREDIENTS :
Cauliflower - 1 
Peas - 1cup 
Cinnamon - 2 
Cloves -4 
Fennel - ½ tsp
Oil - 3 tsp


TO GRIND: 
Onion - 2 
Tomato - 2 big 
Garlic - 12 pieces 
Cumin - 1 tsp 
Coriander powder- 1 1/2 tsp 
Chilli powder - 1 1/2 tsp 
Turmeric powder - 1/2 tsp 
Cashews - 10 
Green chillies - 5 
Salt to taste


METHOD
Cut the cauliflower into big pieces. 
And cook them separately with peas. 
Heat oil in a pan add the cloves, fennel and cinnamon . 
Add the ground paste in oil and fry till the oil separates from the masala. 
Add the cooked vegetables. 
Let the masala mix well with the vegetables. 
After few minutes remove garnish with coriander leaves and curry leaves.

ALOO PALAK

INGREDIENTS


Spinach  -   2 cups chopped 


Onions  -  2 large 


Potatoes  -  2 chopped boiled and peeled 


Tomato   -  1cut into small pieces 


Green chillies  - 2


Ginger  -  1" piece


Lemon juice   - 1 tsp


Plain flour  -  1/2 tsp


Red chilli powder  - 1 tsp


Cinnamon-clove powder  - 1 tsp


Turmeric powder  -  1/4 tsp


Cumin seeds  - 1 tsp


Asafoetida   -  2 pinches


Garam masala   -  1/2 tsp


Butter  -  1/2 tbsp


Ghee  -  4 tbsp


Salt to taste 


INGREDIENTS


Put the washed spinach in a pan, add very little water and a pinch of salt. 


Cover and boil over a high flame for 2 minutes. 


Let it cool down or hold under running water in a colander. 


Put in a blender add green chilli and run for a minute. 


Keep slightly coarse, do not make very smooth. Keep aside. 


Cut the potatoes into big pieces. 


Heat ghee and fry potatoes till light brown. 


Drain the potatoes, keep aside. 


Using the same ghee add the cumin seeds. ginger, onions and fry till very   


tender. 


Add the tomato and fry for two minutes. 


Add all the dry masalas and fry till ghee separates. 


Add spinach and potatoes. 


When it start boiling sprinkle the flour and stir well. 


Cook for 2-3 minutes. Add lemon juice. 


Just before serving heat butter in a saucepan and add the asafoetida. 


Pour over the vegetable and mix gently. Serve hot.