Poori.
Atta, water, some oil, ajwain (caraway seeds). knead into dough. Heat oil. to test, you can put a small bit of atta, it will puff up or blister(depending on size). roll out small circles using oil rather than atta. fry. Once the Poori puffs up, give it a few seconds before turning it over. Adjust heat as you go.
Bombay chutney
Make a slurry of Besan (alternatives are pea flour or chick pea flour). What the hell... go to an Indian store and get besan! Add salt and a bit of red chilli powder to the slurry. keep aside.
In a kadhai, two tbsp. oil. Heat. Add mustard seeds, jeera, chopped green chillies, Hing, Kadi patta, Ginger ( that's important). add the slurry to the termpering and let it cook. stir continuously. Low Heat to avoid clumping. add water if it becomes too thick too fast. taste to see if its cooked. raw besan tastes terrible. Add juice of one lime, sprinkle coriander leaves and serve with Booff Pooris. Oh Des!!!
Why serve? Eat. Get someone to make the pooris.
Have no idea why its called Bombay chutney.
Friday, June 3, 2016
noodle sauce
Just because, totally by chance, this came out well. so...
Boil noodles. set aside. ratio of noodles to veg 1:1.5. shred cabbage, green chilli, grate a zucchini, smash/chop fine lots of garlic. Hot wok, oil. Fry all except noodles on high heat. add chillies and garlic first. Then cabbage and Zucchini. Stir crazy. Keep on high heat. Vegetables retain crunch and colour. Add Noodles. Add soy sauce, a bit of tomato sauce and Teriyaki sauce. Salt. It came out really well. Wish I'd taken photo.
Boil noodles. set aside. ratio of noodles to veg 1:1.5. shred cabbage, green chilli, grate a zucchini, smash/chop fine lots of garlic. Hot wok, oil. Fry all except noodles on high heat. add chillies and garlic first. Then cabbage and Zucchini. Stir crazy. Keep on high heat. Vegetables retain crunch and colour. Add Noodles. Add soy sauce, a bit of tomato sauce and Teriyaki sauce. Salt. It came out really well. Wish I'd taken photo.
Molagapodi
You need to know. Its so simple and need to have around.
I cup Urad dal, 6 Whole red chillies, 2tbsp chana dal, hing, salt, sesame. Take a tsp of oil. roast all except salt and hing together till golden brown. constantly stir. Otherwise you"ll get black bits and the sesame burns badly. add Hing, Salt. coarse grind in mixi. cool before storing.
yeah yeah short recipe. But this one has measurements!
I cup Urad dal, 6 Whole red chillies, 2tbsp chana dal, hing, salt, sesame. Take a tsp of oil. roast all except salt and hing together till golden brown. constantly stir. Otherwise you"ll get black bits and the sesame burns badly. add Hing, Salt. coarse grind in mixi. cool before storing.
yeah yeah short recipe. But this one has measurements!
Pav lova?
Ok so my aim was to have a hundred recipes by the time it was your birthdays. heh heh heh, like that's happening...
Pav Bhaji
The Bombay Pav, you're not going to get everywhere. the best you could do I guess is to look for shape, size and a bit of salt in it, not sweet, airy, to soak up.
The last time I made it a few days ago, it turned out well. Will talk about that one.
Boil Potatoes. Chop onion, green chillies (a fair amount), tomatoes, capsicum. Now, many people include stuff like lauki, baingan, tori types. and yep... you've had them passed off as pav bhaji as well. Cannot be legally termed as rasahalwa. Shall leave choice of veg to your discretion. Do tell me if you did add lauki :D...
Take oil in shallow Kadhai, add some of the onions (You want to keep some raw to put on top of the bhaji and squeeze lime on it. and Butter. Lots. ), chillies, fry well. Add tomatoes, all powders ( turmeric, red chilli, dhania, garam masala, jeera, and a bit of rasam powder....I'm telling you, this works... and cook till it forms a nice red gravy. Add capsicum. You want it a bit green, not dead. Peel and grate (its easier than smashing) potatoes onto the gravy, fry a bit and then add water, salt and cook till it looks like the Main street bhaji ( well... as close in consistency). Add dollop of butter. fresh Dhania.
To serve, slice pavs in half and Tava roast with butter (or ghee :) on both sides. Serve Pavs with bhaji with a blob of butter, finely chopped onions on the side and a wedge of lime.
Pav Bhaji
The Bombay Pav, you're not going to get everywhere. the best you could do I guess is to look for shape, size and a bit of salt in it, not sweet, airy, to soak up.
The last time I made it a few days ago, it turned out well. Will talk about that one.
Boil Potatoes. Chop onion, green chillies (a fair amount), tomatoes, capsicum. Now, many people include stuff like lauki, baingan, tori types. and yep... you've had them passed off as pav bhaji as well. Cannot be legally termed as rasahalwa. Shall leave choice of veg to your discretion. Do tell me if you did add lauki :D...
Take oil in shallow Kadhai, add some of the onions (You want to keep some raw to put on top of the bhaji and squeeze lime on it. and Butter. Lots. ), chillies, fry well. Add tomatoes, all powders ( turmeric, red chilli, dhania, garam masala, jeera, and a bit of rasam powder....I'm telling you, this works... and cook till it forms a nice red gravy. Add capsicum. You want it a bit green, not dead. Peel and grate (its easier than smashing) potatoes onto the gravy, fry a bit and then add water, salt and cook till it looks like the Main street bhaji ( well... as close in consistency). Add dollop of butter. fresh Dhania.
To serve, slice pavs in half and Tava roast with butter (or ghee :) on both sides. Serve Pavs with bhaji with a blob of butter, finely chopped onions on the side and a wedge of lime.