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(Spicy gram flour snack)
Serves: Four
Time required: One hour
240 g. gram flour
120 g. wheat flour
salt to taste
a pinch of asafoetida
oil for deep frying
100 g. grated coconut
60 g. sesame seeds
60 g. poppy seeds
103
a pinch of sugar
salt and chilli powder to taste
100 g. coriander leaves, chopped fine
a marble sized ball of tamarind, soaked in a little water
black masala powder (branded curry powder) to taste
MIX together gram flour and wheat flour. Add salt, asafoetida, 60
ml. hot oil and
enough water. Knead to a stiff dough. Keep it aside.
Roast the grated coconut, sesame seeds and poppy seeds and grind
to a powder.
Add sugar, salt, chilli powder and coriander leaves to the masala
powder to
prepare the filling for bhakar wadi. Add tamarind pulp and black
masala powder
and mix well. Divide the dough into small portions and roll each
portion into a thin
rectangular shaped chappati. Spread the filling all over the
chappati and roll up the
dough with the filling into a tight cylindrical shape. Seal the
edges with a little water.
Cut into three cm. long pieces and deep fry in hot oil till brown
and crisp. Remove
from oil and store in an airtight container.
185. Aloo Gobhi Methi Ka Tuk
Serves: Four
Time required: 35 minutes
4 (500 g) large potatoes with skin
200 g fenugreek
Salt to taste
5 tbs (75 ml) oil
2 g mustard seeds
24 curry leaves
20 g ginger paste, strained
10 g garlic paste, strained
800 g cauliflower, cut into medium sized flowerettes
1 tsp (9 g) yellow chilli powder
1 tsp (9 g) amchur powder
1/2 tsp (2 g) cummin powder
1/2 tsp (1.5 g) fresh black pepper powder, coarsely ground
A generous pinch of kasuri methi
For the garnishing: 30 g fresh pomegranate seeds
QUARTER the potatoes and then halve each quarter lengthwise.
Blanch in salted
boiling water until al dente (almost cooked, but not soft and
squishy). Drain and keep
aside. Sprinkle salt over the fenugreek and rub between the palms
to reduce some of
the bitterness. Wash in running water, drain and keep aside.
Heat oil in a kadai or wok and season with mustard seeds. When
they crackle, add
curry leaves. Stir for some time. Add the ginger paste and garlic
paste. Stir-fry until the
moisture evaporates. Then add fenugreek and stir for a few
seconds. Add cauliflower,
yellow chilli powder and salt. Stir well. Lower the heat. Cover
and cook (for about six
minutes) until al dente. Uncover and increase to medium heat. Add
potatoes and stir-fry
for five minutes. Sprinkle amchur powder, cummin powder, pepper
powder and kasuri
methi. Stir well. Check the seasoning and remove from heat.
To serve:Remove to a serving dish, garnish with pomegranate and
serve with tandoori
paratha, bidari paratha or puri.
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