Category Archives: Food

Cholle- Bhature

Hello guys…

Today I have a Punjabi delicacy for you. This recipe is a complete meal in itself and is an all time Punjabi favorite. 🙂

It is a definite party favorite and is a feast delicacy. Its perfect for these cold winter evenings. 🙂

The cholle recipe differs from people to people and each Punjabi home will have its own variation and style. This is how my Grandma taught me. The Bhatura recipe is by the World famous Indian Chef- Mr. Sanjeev Kapoor. These are the best home-made bhaturas ever and the recipe is traditional.

Hope you enjoy 😀

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Ingredients:

1. For Cholle:

  • 500 gm…. Chickpeas / kabuli chana / safed cholle
  • 3 Large…. Onions
  • 4 large…. Tomatoes
  • 12-15…. Garlic cloves
  • 1 inch piece…. Ginger
  • 1 tbsp…. Cumin seeds/ jeera
  • 2-3…. Bay leaves/ tej patta
  • 3-4…. Green Cardamom cloves/ Choti elaichi
  • 2-3….. 1 inch pieces of Cinnamon/ Dalchini
  • 2 tsp…. black peppercorns/ Kali mirchi
  • 1 tsp…. Turmeric powder
  • ½ – 1 tbsp…. Red chili powder
  • 1 tbsp…. All spice powder/ garam masala
  • ½ tbsp…. Coriander powder/ Dhaniya powder
  • 1 tbsp…. raw mango powder (amchur)
  • 1 cup…. boiled tea (2 tsp tea leaves boiled in 1 cup of water, strained)
  •  Salt to taste
  • Handful of chopped coriander leaves
  • 5 tbsp….oil

2. Bhature

  • 2½ cups…. Refined flour/ Maida
  • ½ cup….Yogurt
  • ½ tsp…. baking powder
  • 1 pinch…. Sodium bicarbonate
  • 2 tsp…. Sugar
  •  1 tsp…. Salt
  • 2 tbsp…. Oil (+ more for frying)

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Method:

1. Cholle:

Soak the chickpeas over night in water. Drain and cook it 7-8 cups of water and salt in pressure cooker for 10-15 mins or until the pressure is released 4-5 times or till they are cooked.

Grind together onions, garlic and ginger into a coarse paste. Puree the tomatoes.

Heat oil in a kadhai/ thick bottomed wok. Add the whole spices (cumin, peppercorns, cardamom, cinnamon, bay leaves. As soon you get the aroma, add the onion-garlic-ginger paste and cook until it turns light brown or the oil separates. Add turmeric powder and stir. Add the tomato puree and cook it oil separates. Add the remaining spice powders (chili, garam masala, coriander, amchur) and stir.

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Add a cup of boiled chickpeas and smash them with the back of the spoon and stir. Add the rest of the chickpeas and add the boiled tea and adjust the water as per your requirements. Adjust salt. Boil on a medium flame for 10 mins or until the curry is cooked. Add fresh coriander leaves.

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2. Bhature.

Sieve together refined flour, baking powder, soda bicarb and salt. Mix together yogurt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by kneading lightly. incorporate two tbsp oil into the dough and cover with a damp cloth. Keep it aside for an hour.

Divide dough into 16 equal portions. Roll them into balls and cover and keep for 15 mins. Grease your hands and the kitchen platform with oil. Roll the balls into oval or round discs using your hands.

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Fry in hot oil until light brown. Drain onto absorbent paper and serve hot.

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Tips:

  • Serve the bhaturas piping hot or else they’ll turn chewy.
  • Serve some sliced onions with some sprinkled salt and lemon juice.
  • You can also serve some tamarind chutney for some tangy flavour.
  • you may have to adjust the chili as per the heat of chilies available to you.
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Penne with Arrabbiata Sauce

Ciao,

Here is our quick version of penne pasta with quick arrabbiata sauce. There is always such a big fuzz about cooking pasta Al dente as we are not expert in cooking the pasta, we chose to stick with the instruction given on packet of pasta for the time of cooking it to perfection which gave great result!

Penne pasta

Ingredients:

  • 250 gm…. Penne pasta
  • 3 tbsp…. Olive oil
  • Salt to taste ( remember we already put heavy amount of salt during boiling of pasta so don’t use much salt while making sauce)
  • 1/2 tsp…. Black pepper
  • 1/2 tsp…. Sugar
  • 4-5 leaves of Basil ( we used dried basil)
  • Chili flakes according to taste
  • 6-7 cloves of Garlic
  • 6 medium ripe tomato
  • 1….Finely chopped onion

Ingredients

Method:

    It is always better to boil the pasta and prepare sauce side by side, so boil the pasta according to instruction given or according to your liking.
   On the other side place a pot of water on the heat and let it come to a rolling boil. Place bowl of ice water next to the stove so it is easily accessible. Using a sharp knife, slice a shallow X into the bottom of the tomato an boil them for around 30 second or so. Peel the tomato and introduce it to blender so the a coarse tomato paste is produced.
   Heat the oil in a pan and saute garlic till golden make sure it doesn’t burn. Add onion and saute till translucent. Add your processed tomato, salt, sugar, pepper, chili flakes and basil. We used dried basil as fresh basil was not available. Reduce the sauce over medium heat for 15 min.
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   Toss the boiled pasta and mix thoroughly. Serve with little bit of cheese of your choice, usually Parmesan is used.
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Egg-less Doughnuts

Hi,

First of all, we are very sorry for the delay. We both were busy with our semester exams and internals.

So here we are with a little treat for you… Doughnuts…!! 😀

This recipe was given to me by my friend… after a lot of begging and pleading…!! 😉 But it was all worth it. The doughnuts turn out really soft and taste delicious. And since we are chocoholics, we dipped them in loads of chocolate ganache.

Hope they satisfy your sweet tooth… 😉

Happy cooking.

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Ingredients:

  • 250 gm…. Refined flour/ Maida
  • 7 gm…. Active dry yeast
  • 5 gm…. Salt
  • 50 gm…. Sugar
  • 1 tbsp… Flex seeds + 3 tbsp… Water (1 egg)
  • 50 ml…. Water
  • 70 ml…. Milk
  • 15 gm…. Butter (softened)
  • Oil…. for frying
  • Chocolate (dark and white)…. for ganache

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Method:

Take milk and water together in a vessel and heat it till they are lukewarm (around 45⁰ C). Stir sugar in this lukewarm warm mixture until it completely dissolves. Crush 1 tbsp of flex seeds and add 3 tbsp of water to them and keep aside.  Bring together all the dry ingredients i.e. flour, salt, dry yeast and mix them roughly.

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Add the milk-water-sugar mix and strain the flex seed mix into the dry ingredients. If you wish to use egg, add one medium sized egg, whisked, instead of the flex seeds mixture. Knead until soft dough is formed. The dough may be a little sticky, so no need to worry. Let this dough rest for 30 minutes in a warm place covered in a tea towel. After 30 minutes knock down the dough and let it rest for another 30 minutes, in a warm place, covered.

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Then knead the dough and dust some flour onto the counter and roll the dough into a sheet of about 1cm thickness. Cut into the doughnut shapes and let these rest for another 15 minutes.

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Heat oil in a pan and when it comes to the adequate temperature, lower the heat. Fry the doughnuts on a low heat, until golden-brown.

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You can decorate by dipping them into a simple chocolate ganache. You can also toss these hot doughnuts into a mixture of caster sugar and cinnamon. Melted white chocolate sauce can be drizzled over.

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Tips:

  • You can also make small balls out of this dough to make bite sized doughnuts for parties.
  •  You can also drizzle honey or maple syrup over these doughnuts.

Vada Pav

Hello…

Our favorite season is here… “Monsoon” and here is a sneak peek of the awesome weather outside…!

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Rains have always been special to Mumbai. And we both are true “Mumbai-kars” when it comes to the world famous delicacy- Vada pav 🙂

A hot vada pav, steaming hot tea, some soft music and rain… what else can I say…? “Divine”. Even world famous food chefs and food critics have loved this simple yet delicious Mumbai-special dish.

Also we both like to call it our “desi-burger” 😉

Hope you guys enjoy it as much as we do.

Happy cooking…! 🙂

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Ingredients:

  • 5….Large potatoes- Boiled, pealed and roughly cut.
  • 1 cup…. Gram flour/ besan.
  • ¾ cup….water
  • 1 pinch…. Fenugreek seeds/ Methi seeds
  • 1 tsp…. Mustard seeds/ Rai
  • 8-9 Cloves….Garlic-crushed
  • 1 inch….Piece of ginger-grated
  • 20-25…. Curry leaves
  • 2-3….green chillies-chopped
  • ½ tsp…. Turmeric powder
  • 1 tbsp….Oil for tempering
  • Oil for deep frying
  • Salt to taste

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Method

Make a batter by mixing gram flour and water together, adding water little by little so that no lumps are formed. Add salt and mix thoroughly. You may need to adjust water to reach the desirable consistency (as in the image). Keep it aside.

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Heat oil in a thick bottomed wok. Add a pinch of asafoetida, fenugreek seeds and mustard seeds and stir for a few seconds. Then add curry leaves, chillies, garlic and ginger and saute until just cooked. Add turmeric and salt and saute. Add the potatoes and mash them as you are mixing it with the tempered spices. Cook until completely mashed.

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Let the mixture cool down and shape them into small vadas. This quantity will yield around 14-15 vadas.

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Now heat oil for deep frying. Dip the vadas into the flour batter until coated and put then in hot oil for frying. Fry until golden.

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Assembly:

Take a pav/ dinner roll/ burger bun and cut it into half. Smear some tamarind chutney and red garlic chutney to both sides of pav and put in the vada and serve hot with some steaming hot tea.DSCN0032

Tips:

  • You may need to adjust the amount of chillies you add depending upon the heat of chillies available to you.
  • You can serve just the vadas with tamarind and mint chutney.
  • To make the red garlic chutney grind together some garlic, red chilli powder, dried coconut and salt until a coarse mix is obtained.

Egg-less Vanilla cupcakes

Hi…

Sorry for the delay. We couldn’t post new recipes since we got busy with our college.

So here’s a treat for you… Some delicious vanilla cupcakes. These are moist, soft and light. It’s like eating a cloud. 😉

Hope you enjoy it.

Happy Baking…! 🙂

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Ingredients:

  • 100gm…. Butter
  • 1 cup…. All purpose flour
  • ½ cup powdered sugar
  • ½ cup…. Milk powder
  • ½ cup Milk
  • ½ tsp…. Baking powder
  • ½ tsp…. Sodium bicarbonate
  • ½ tsp…. Vanilla essence

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Method:

Preheat the oven at 170⁰ C. Whisk butter( room temperature) and sugar together until its fluffy and creamy. Mix in all the other ingredients and whisk until the mixture is smooth. Do not over whisk. Add the mixture into a tin lined with cupcake liners. This will yield around 12 medium cup-cakes.

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Bake in hot oven for 20-25 mins. Let it cool on the wire rack until the cup cakes are completely cooked.

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Decorate as you like.

Tips:

  • We have used whipped cream for decoration. You can use anything you want, like butter cream, chocolate ganache etc.
  • Fill the tins only till three-fourth its depth.

Mango Frozen Yogurt

We both love ice-cream. How much ever health conscious we get, we thought we could never substitute ice-cream for anything else. But then we stumbled across Frozen yogurt and we actually found  it delicious.

So we decided to make some at home. After trying quite a few recipes, this is the one we liked the most. And since mangoes are in season, it makes it all the more delicious. Hope you enjoy as much as we do.

Happy cooking.

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Ingredients:

  • 2 ½  cups…. Greek Yogurt
  • 3….Mangoes( Pulp)
  • 1 cup…. Milk
  • 9 tbsp…. Sugar
  • ½…. tsp Salt

1

Method:

In a Blender/Mixer, combine together the mango pulp, yogurt, sugar, milk and salt. Blend until its smooth.

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Shift to a plastic container and let it freeze.

h42mjxtkx3tgfq6ja4r7lmh9cwy6d3evAfter about two hours (of after the mixture is frozen), scrambble the frozen mixture. This is to encourage even freezing and creamy texture. Repeat this 3-4 times at a interval of about 30-45 mins. Then let it freeze. Serve.

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Tips:

  • To make Greek yogurt, strain whole milk yogurt by hanging it in a thin cotton cloth for 6-8 hours. DSCN0194
  • You can use different berries or other fruits such as peaches.
  • Do not add water to the mixture while blending or else the resultant frozen yogurt will be icy and not creamy.
  • You can serve Mango frozen yogurt with berries or chocolate chips.
  • You may need to adjust the sugar content as per the sweetness of the mangoes you are using. We used Alphonso mangoes, you can use any mango that is available to you.

Samosa

Well its fried, it has potato in it and its best tea time snacks… so it’s obvious I love it 😀 its a great appetizer too!!

It’s so easy to make and definitely a crowd pleaser… try it once  and you will love it for sure 🙂

Happy cooking!!

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Ingredients:

For pastry:

  • 1 cup…. All-purpose flour
  • Salt to taste
  • 2 ½ tbsp.…. Clarified butter
  • 1 tbsp. …. Carom seeds(ajwain)
  • Water

For filling:

  • 3 no…. Large sized potato (boiled, peeled and cut into pieces)
  • ½ cup…. Peas
  • 1 tsp.….. Grated ginger
  •  1 tsp. …. Grated green chilies
  • 2 tbsp. ….  Oil (extra oil for deep frying samosa)
  • 1 tsp. …. Cumin seeds
  • 1 ½ tsp. …. Red chili powder
  • 1 ½ tsp. …. Garam masala
  • 1 tsp. …. Dried raw mango powder (aamchur) or Chaat masala
  • Salt to taste
  • 1 tbsp. …. Chopped coriander

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Method:

1.For pastry dough:

Mix all ingredients mentioned for pastry except water. Once all ingredients for pastry are mixed add water little by little till stiff dough is formed. Cover the dough with wet cloth for 20 min. keep aside.

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2. For filing:

Boil the peas with little salt in water till they are cooked and then quickly transfer them to ice cold water to stop them from over cooking and to maintain their green color.

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Heat the oil in a wok or pan and add cumin seeds. As they start to change color add all the ingredient mentioned for filling except coriander. On a medium heat mix all thoroughly but do not mash the potato pieces all the way through. Cover the wok or pan for 5-8 min or till the spices does not taste raw. Turn the heat off and mix the coriander.

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3.Assembly:

Divide the dough into 8-10 equal sized balls.

Roll each ball in a circular shape and divide it into two so that you have two semicircles.

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Take one semicircle and turn it halfway, brush the turned edge with water so that it sticks to the other side, now take the other side of semicircle and press its edge against the brushed edge. There you go… the pastry cone is ready.

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Now hold the cone as showed in picture below and fill the cone with filling… do not over fill it. Leave at least 1 cm of space to seal the pastry.

Brush the inner side of the base of cone and pinch them to seal the cone off as shown in the picture.

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Be careful and make sure the cone is perfectly sealed otherwise while frying the filling may come out or the oil may seep in making samosa oily. Now deep fry samosa on a medium heat till they form beautiful light brown color on top…there you go your samosa are ready. Serve with tomato sauce or tamarind chutney.

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Tips:

  • You can try various combinations for filings like minced meat, chicken etc.
  • You can also prepare your samosa way ahead of time… just keep them in fridge till you fry them.
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