I am making it for breakfast quite often , it is a good protein packed meal option , delicious , aromatic and for vegans it’s a great alternative too .
Great for weight watchers and those trying to lose weight.
Love the crispness of dosa and crunch with ghee that comes in making it.
Recipe video
Ingredients:
Moong Daal 1 cup Ginger 1 slice Chili 1 turmeric 1/2 tsp Cumin 1/2 tsp Chili powder 1/2 tsp Salt as per taste.
Ghee to roast dosa on the pan.
Method
You need to soak one moong daal overnight or atleast 3-4 hours ( yellow lentil dal ) .
Grind with a slice of ginger and 1/2 -1 chili and 1/4 rth cup water.
Add salt, cumin powder 1/2 tsp, turmeric powder 1/2 tsp , Chili powder.( A pinch )
Matar Kulche is a famous North Indian Street food. I have absolutely loved it since my college days. It is vegetarian dish, easy to cook and very nutritious. The good thing is this chaat is cooked without any oil , can be eaten as salad too. My husband eats it like a salad and the Kulcha are his bread to supplement the Salad , Being an Indian I can never get the idea of Chaat being a Salad , it is a Chaat !!
It is called Matara or Matar ki chaat interchangeably.
I have put here both the recipes for Chaat as well the Kulchas. For kulchas I have mixed Whole Wheat flour and Normal flour to keep them healthy. To simplify for my non Indian friends, Kulcha is the bread that you see here in the picture and Matar Chaat is the name of thing in the bowl below. Matar means Peas in Hindi , and it is made from boiled dried white peas which you can find in Indian Store and most of the spices that are mentioned below can be find there.
Matar Kulche
Recipe Matara:
Preparation Time: 30 mins
Cooking time: 15 minutes
Serves – 2-3 people
Ingredients:
2 cups Dried White Peas ( Popularly called Matra in North India) soaked for 3-4 hour in water.
Salt- 1tsp
Pepper powder-1tsp
Chili Powder- 1tsp
Chaat Masala- 1tsp
Hing – a pinch (Asafoetida powder) Optional
Rock Salt- 1
Amchoor Powder – 1tbsp (Dry mango Powder)
Tamarind pulp – 1 -2 tbsp ( or more as per your taste) if you like too tangy.
For Garnishing you need :
Boiled Potatoes-1
Onion – 1 small chopped
tomatoes -1 small chopped
Coriander leaves- chopped, few leaves
Green chilies -1-2
Lemon slices- 3-4
Fresh ginger grated – 5-6 pieces julienne cut
Method :
Add in all the spices except chaat masala , Amchoor powder and Tamarind pulp with the soaked Matara. Add two cups of water to it.
Boil the matara in a pressure cooker on low for 15-20 minutes. Check it if they are cooked.
Add in Chaat masala ,Amchoor Powder and Tamarind pulp . Cook it without lid for 5 mins.
Garnish your Matar chaat with chillies,boiled potatoes , onion,tomatoes ,ginger and lemon .
Enjoy with hot Kulchas.
Recipe Kulche:
Preparation Time: 10 mins Keeping aside Time: 2 hours
Cooking time: 15 minutes
Serves – 2-3 people
Ingredients:
Salt -1 teaspoon
Sugar-1 tablespoon
Whole Wheat flour-(Atta)-1 cup
Cake Flour -1 cup ( Maida)
Yogurt-2 tablespoon
Baking Powder-1 tsp
Baking Soda- a pinch
1 tablespoon Olive oil
and half cup warm water to knead the dough.
Directions :
Mix the two flours, Add the dry ingredients first , then add yogurt and mix well, knead the dough with warm water carefully .
Put 1 tbsp of oil and knead for another minute so that oil gets absorbed in the dough.
Keep the dough aside for 2 hours.
Meanwhile put some ghee or butter on flat pan on medium hot flame. Take some dough into your hand , apply some oil and make a small ball .
Press it with help of hands and try to flatten it . Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .
Put it on the hot pan greased with some butter , let it cook and flip to cook other side .
Similarly roll out the remaining kulchas and cook them on the pan.
Preparation Time: 10 mins Cooking time: 20 minutes
Serves – 2-3 people
Ingredients:
4 boiled potatoes slightly mashed.
2 chopped tomatoes.
1 cup green peas.
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
pinch of asafoetida powder
Salt -1 teaspoon
crushed Pepper-1/2 teaspoon
chili powder-1 teaspoon
Coriander powder- 1 teaspoon
Cumin powder- 1 teaspoon
Garam Masala- 1 teaspoon
1 tablespoon dry mango powder.
1 tablespoon Olive oil or Mustard Oil.
Directions :
Add oil to cooking pot on low flame and once heated , put in the cumin seeds and asafoetida(Heeng) powder.
Add the spices (salt, pepper,coriander, cumin , turmeric, chili powder) and fry for a minute on low flame.
Add the chopped tomatoes and cook until they are soft .
Then add green peas, cover and cook for 5 mins .
Lastly add the mashed potatoes, 2 cups of water and mix well.
Sprinkle the Garam Masala and Dry Mango Powder.
Cover and cook on low flame for about 10 minutes till you see a thick gravy .
Eat it with paratha or puri ( both are indian bread) you can enjoy it with boiled rice as well.
Recipe for Bajre- Methi ki Poori :
Ingredients :
1 tablespoon oil.
4 cups of Bajre ka Aata ( Pearl Millet Flour )
1 cup Normal Wheat Flour
Salt ( 1/2tsp)
Pepper Powder ( 1/2tsp)
Cumin Powder ( 1/2tsp)
Chilies Powder ( 1/2tsp)
Dry or Fresh Fenugreek (Methi) Leaves (1 tbsp)
1 and half cup medium hot water to knead the dough.
Method:
Add all the above ingredients and mix well, knead the dough with medium hot water carefully as not to burn your hands .
Keep the dough aside for 10-15 minutes.
Meanwhile put the oil in Kadhai ( Indian Wok ) on medium hot flame.
Take some dough into your hand , apply some oil and make a small ball .
Press it with help of hands and try to flatten it .
Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .
It is a bit difficult to roll out Bajra roti or poori since there is no gluten present in the Bajra , we have added some normal flour in the beginning to make it a bit easier to roll out the poori.
Put it into the oil and fry , till you see both sides golden .
Similarly roll out the remaining poori and fry them.
This dish is quite popular in India and Pakistan. It is spicy , aromatic , melting in mouth Mughlai recipe which all chicken lovers crave for. I have used the Nihari Masala along with some other spices from my kitchen. Although the packet says to add one full of it into 1 Kg of chicken, I found quite much chilli in there for my taste buds when I tried it last time ,so this time I have just added 2 tbsp of it for flavor and aroma and I haven’t tried making my own nihari masala yet . Next time may be 🙂
Ingredients you will need:
Chicken with bones 500 gms
Oil for cooking – half cup.
Salt – 1 teaspoon
Pepper -1/2 teaspoon
Turmeric powder-1 teaspoon
coriander powder-1 teaspoon
Chilli powder 1 teaspoon
Onion-1 medium size sliced
Ginger and garlic paste ( 2 tbsp)
clarified butter ( ghee ): 1 tablespoon
Shan Nihari Masala- 2 tablespoons
wheat Flour -3 tablespoon
for garnishing- One green chilli ,ginger julienne cut, chopped Coriander,lemon wedges, fried onions
Preparation time : 15 minutes Cooking time : 3 hours
Serves 2-3 people
Method :
Put oil and ghee in the cooking pot on medium flame , add in the sliced onions and fry them till light golden brown.
Add in ginger garlic paste and fry for a minute.
Add chicken pieces to the pot and fry for another few minutes.
Start adding spices : salt, pepper, chilli powder,turmeric,coriander powder and nihari mix .Saute for some time till you see oil separates from gravy.
Add about 4-5 cups of water in it , cover the lid and keep it on low flame for about 2 hours. ( You can check it between and stir the mix after every half an hour )
Check if chicken is tender enough , You have to cook it till the chicken flesh start separating from the bones .
Roast the normal wheat flour till golden brown in a pan and mix with one cup of water and add to the nihari pot and stir well till liquid starts thickening.
Cover and cook for another 15 minutes . check for the salt and add if necessary. ( There is salt already in the Nihari mix as well so check before adding salt ) .
Turn off the flame , Garnish with chopped coriander, chillies ,ginger and lemon and some fried onions . Your chicken Nihari is ready , you can enjoy it with steamed rice or naan.
The dish is also cooked with beef and mutton but they takes way more time around 6-7 hours since it is slowly cooked on low flame.
Last week I had few requests for Qorma recipe after I posted pictures on Instagram on Eid.So as promised here is the recipe.
Preparation Time: 20 min Cooking time : 60 minutes
Serves- 4-5 people
Ingredients
Lamb/Mutton 1 kg
2 big onion ( paste )
Fresh Ginger and Garlic paste (100 gm)
Green chillies 1 (sliced) ,Depending on hotness of chili
Fresh Cream 1 cup,
Concentrate Tomato paste 2 Tablespoon.
Salt 1 tablespoon
Cumin Powder 1 teaspoon
Turmeric 1 teaspoon
Chili Powder ( 1/2 teaspoon) Depends on your spice level.
Coriander powder 1 teaspoon.
Garam masala ½ teaspoon
Cumin Seeds,(one teaspoon)
Peppercorns(4-5)
Clove(2-4)
Cardamom (4)
Cinnamon Stick(one small piece,half an inch)
Bay Leaves (2-3 )
Oil – 100 ml
Lemon Juice and chopped coriander leaves for Garnishing
Method:
Grind onion as paste and ginger garlic as a paste .
slit chilli into long 4 pieces.
In a wok/pan heat oil and add whole spices first,
Let them splutter them for a minute or less.
Add the ginger garlic paste with chilli pieces.
Fry for two mins on low flame.
Now add the onion paste , fry them until the paste becomes golden brown and you see a fine aroma coming out.
Add all the powdered spices (chili,turmeric,coriander,cumin) now, and fry for a minute,
Now add mutton pieces. Sauté for 5-7 minutes.
Put in tomato paste and salt. Saute for 5 minutes till oil start separating a bit from curry.
Add the fresh cream now and stir, put the lid on for another 10 minutes.
Add one and half cup of water and cook it on low flame for 10-15 minutes in pressure cooker(5-6 whistles)
You can check now, if mutton pieces are soft enough for you , Some people like them too soft, so they add a little water 50 ml and cook for another 10-15 mins or until they come up really soft as per your liking)
Add garam masala and mix .Simmer for 5 minutes.The Qorma should not be too liquid or two thick.
Before serving add lemon juice and some chopped coriander leaves on top for garnishing .
Sometimes I miss eating very spicy food although that makes me cry , my face all red and my nose running 😛 but I still enjoy it. This recipe is dedicated to one of those days and similar people like me.
Preparation time : 15 minutes Cooking time : 20 minutes
Serves 2 people
Ingredients you will need:
Chicken boneless 200-250 gms small pieces
Green chili -1 big
Salt – 1 teaspoon
Pepper -1 teaspoon
Turmeric powder-1 teaspoon
Chilli powder 1 teaspoon
garlic cloves 4 finely chopped
yogurt -1 cup
Harissa sauce- 1 tablespoon ( If you don’t have Harissa sauce at home, you can grind 3-4 red chillies with 4 garlic cloves ,add some water and use that paste)
Tomato paste – concentrated 1 tablespoon
Oil for cooking -2 tablespoons
Coriander for garnishing
Method :
Finely chop garlic and green chili
Marinate the chicken with salt, pepper, chilli powder,turmeric,yogurt and chopped chili and garlic .Refrigerate for an hour at least.
I kept for 3 hours.
Now heat oil in pan at medium flame, add the marinated chicken and start frying till chicken looks cooked.
Now add the tomato paste and cook on low flame,
Also add harissa sauce . Cover and cook for another 5 minutes.
Now add the chopped coriander and cook for 5 mins.The curry already looks red by now.
Your fiery chicken is ready , Enjoy it with steamed rice or naan.
From World's Kitchen 