Tuesday, May 3, 2011

Choley Bhaturey

It has been an interesting week. Tele watching - The royal wedding - all the grandeur that went along with it, cricket, random movies, birthday parties, reading and my new love - sketching has kept me busy. I am looking forward to the following weeks, to dig my hands in dirt and get started working in the yard. Like cooking, I find gardening very rewarding. I can't wait to get to the garden center and get shopping..guess I should wait till I am sure that there will be no more frost to ruin my plans. Well the good news is the grass is nice and green, the birds are emptying the feeder at a rapid pace...daffodils and tulips are blooming ....I don't have to wait too long to plant my annuals.

Am thankful for all the colors being filled in around me....but am not so ecstatic about the rain. All the rain and the clouds have made it very hard for me to capture any good pictures of what I want to share.

Thankfully we had a sunny Saturday and I had some friends over. A cool sunny day ...food to share and the camera was out.



Bhaturey

3 cups self rising flour
1 tbsp oil
2 tbsp butter
1/2 cup curd
1/2 tsp baking soda
Salt to taste and
Warm milk for kneading


Sieve together dry ingredients. Add butter, oil, yogurt and crumble. Add milk little at a time till a soft pliable dough is formed. Cover with muslin cloth, keep aside for 15-20 min.

Heat oil in a pan. Kneed dough lightly, break of piece - size of a lime and roll into a round disc. Not very thin. Drop it into the hot oil and let it swell like a puri, serve hot with choley and fresh sliced onion with a dash of lime.



Choley

1 cup of Kabuli Chana- soaked overnight in warm water with a pinch of baking soda.
1 big onion
1 big tomato
½" piece of Ginger (Adrak)
½ tsp. of Cumin Seeds
2 tsp. of Red Chilli Powder
¼ tsp. of Turmeric Powder
1 tbsp. of Coriander Powder
1 tsp. of Cumin Powder
Salt (to taste)
2 tsp. of Chana Masala
2 tsp. of Dry Mango Powder (Aamchoor Powder)
2 tbsp. of Cooking Oil
½ cup black tea...without sugar and milk.


Pressure cook the chana. Keep aside. Grind the onion, tomato and ginger to a fine paste. In a pan heat the oil, add the cumin seed...let it splatter now add the onion paste and let it simmer till the sides leave oil, add all the dry powders along with the cooked choley and the tea....let it boil for 10 -15 min.  serve hot with bhatura and enjoy!! :):)



One of my doodles .....

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