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11-29-2008
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Halwa Purri
Poori (Deep-fried, Puffy Bread) Ingredients -1 cup sifted whole-wheat flour (sift to take out some of the larger bran bits) -1 cup all-purpose flour -1/2 teaspoon salt -2 tablespoons vegetable oil + more for deep-frying -1/2 cup water Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs. Slowly add the water to form a soft ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes. Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 5-5 1/2" round. If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap. Over a medium flame, set about 1" of oil to heat in a small, deep frying pan (I used my wok). Let it get very, very hot. Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle. Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn it over and cook the second side for about 10 seconds. Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of paper towls. More pooris can then be spread over the top. Suji Ka Halva Semolina Halva Ingredients - 1.1/2 cup suji (semolina) - 11/2 cup sugar - 1 cup ghee - 2 1/2 cup water - 100g. blanched almond, cut into sliver - 30 g. green raisins, soaked and drained - 50 g. unsalted pistachio nuts, cut into slivers - seeds from 8 green cardamoms - 1\2 tsp. ground cardamom - few drops of kewra essence 1. Boil sugar, few cardamom's seeds and water for 5 minutes and keep aside. 2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add the suji and stirring all the time fry on medium heat for 5-8 minutes until it is brown in color and ghee leaves the side of the pan. 3. Add the syrup and ground cardamom. Stir well. Cover with a tight fitting lid and cook for 10 to 15 minutes until nearly all the water has evaporated. Heat 2 tablespoons of ghee in a frying pan and fry the nuts. Add the fried nuts and kewra to the halva and mix well. At this stage the halva should soft and dry. If there are still raw grains of soji, add a little water, cover and cook over very low heat until it is soft and cook through. Cholay Ingredients -1 can chick peas -1 small onion, sliced -1 tsp. ginger paste -1 tsp. garlic paste -1 tomatoe, chopped -1 t Cumin powder -1 tsp. coriander powder -1 t chili powder -2 tbsp. imli ka rus -1 tsp. garam masala -2 tbsp. coriander leaves, chopped 1. Saut� onions in 2 tablespoons of oil, until soft, add garlic and ginger. Saut� for about 2 minutes. 2. Add tomato, and continue frying until tomatoes are soft. 3. Add cumin, coriander powder, chili powder and salt and fry for another 3minutes. (add little water if mixture sticks to the bottom of the pan.) 4. Drain the chick peas, add to the tomato mixture and cook for few minutes. 5. Add garam masala, and.imli ka rus Cover and simmer for 3 minutes . 6. Garnished with coriander leaves and lemon slices.
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