Chefcast

05/05/2020

Maharashtra special... Puran poli

05/05/2020

Homemade Pani puri

05/05/2020

Egg chops

08/04/2016

Chole bature

Ingredients
For the chole
1 cup kabuli chana (white chick peas),
soaked overnight
1 tea bag or tsp tea leaves , tied in a
muslin cloth (optional)
1/2 tsp cumin seeds (jeera)
1 onion, finely chopped
12 mm (1/2") piece of ginger (adrak),
grated
2 cloves of garlic (lehsun), grated
2 tsp chole masala
2 tsp chilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste
For the bhature
1/2 cup plain flour (maida)
1/2 cup potatoes, boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying
For serving
1 onion, sliced
4 lemon wedges
Method
For the chole
1. Pressure cook the Kabuli chana with
the tea bag for 3 whistles until they
are soft . Drain and keep aside.
Discard the tea bag.
2. Heat the oil in a pan, add the cumin
seeds. When the seeds crackle, add
the onion, ginger and garlic and
sauté till the onion is golden brown.
3. Add the chole masala, chilli powder,
amchur, turmeric powder, coriander
powder, cumin seed powder and salt
and sauté for another minute.
4. Add the Kabuli chana and 1 cup of
water and mix well. Simmer for 10 to
15 minutes. Keep aside
For the bhature
1. Combine the flour, potato, 1½
teaspoons of oil and salt and knead
into a firm dough without using any
water.
2. Knead the dough very well till it is
smooth
3. Cover with a wet muslin cloth and
rest the dough for 10 minutes
4. Divide the dough into 4 equal parts
and roll out into circles of 125 mm.
(5") diameter.
5. Deep fry in hot oil till the bhaturas
puff up and both sides are golden
brown.
6. Serve hot with the chole, sliced onion
and lemon wedges.
Tips
1. While frying the bhature, press
the centre lightly with a frying
spoon so as to help it to puff up.
2. Chole masala is a blend of spices
which is readily available at most
grocery stores.

08/04/2016

Medu Vada

Ingredients
1 cup urad dal (split black lentils)
1 tbsp roughly chopped green chillies
3 to 4 peppercorns (kalimirch)
8 to 10 curry leaves (kadi patta)
1 tsp chopped ginger (adrak)
salt to taste
oil for deep-frying
For Serving
sambhar
coconut chutney
Method
1. Clean, wash and soak the
urad dal in enough water for
atleast 2 hours.
2. Drain, add the green chillies,
pepper, curry leaves and
ginger and blend in a mixer to
a smooth batter, adding little
water.
3. Add the salt and mix well and
divide the mixture into 8 equal
portions. Keep aside.
4. Wet your hand.
5. Take a portion of the mixture
in your hand.
6. Make a hole in the centre with
your thumb.
7. Heat oil in a kadhai, upturn
your hand and drop the wada
in oil.
8. Deep fry the wada till both
sides turn golden brown in
colour.
9. Repeat with the remaining
batter to make 7 more medu
wadas.
10. Drain on absorbent paper.
Serve hot with fried coconut
chutney and sambhar.

08/04/2016

INGREDIENTS
1/4 cup sesame oil
3-4 whole red peppers
3/4 onions-chopped fine
1 Tbsp garlic
1 Tbsp ginger
1/2 tsp chilli powder
2 Tbsp corn flour mixed in a cup of water
1 Tbsp vinegar
1 tsp soya sauce
1 tsp chilli sauce
1 tsp salt
METHOD
Grind together the onions, garlic and
ginger.
Heat the oil in a wok add the whole red
peppers and saute over high heat till they
darken a bit.
Add the onions, garlic and ginger and stir-
fry over high heat till glossy.
Add the corn flour mixture and bring to a
boil.
Lower the heat and add the chilli powder,
vinegar, soya sauce, chilli sauce and salt
and mix well.
Cook till well blended (1/2 minute) and use.

05/10/2015

As in India we cook chappatis for breakfast and sometimes they are not eaten immediately,but after some time they are eaten but that too making faces .....so here is a recipe to make these chappatis interesting

Chappati noodles

Ingredients:
Chappati,garlic,ginger,onion,tomatoes,capsicum,spring onion,black pepper,lal mirch powder,lemon,soya sauce,salt,coriander,oil/butter.

Recipe:
1)Roll the chappatis and slice them into thinner stripes.
2)Take a pan ,add an amount of oil or butter allow it to heat
3)Add chopped onions,garlis and ginger and sautè them.
4)Add finely chopped tomatoes,lal mirch powder,black pepper,salt,and soya sauce and sliced chappatis.
5)Stir it for sometime and cook it for some time.
6)Then add capsicum,spring onion,little lemon juice and stir, cook it for about 45 secs.
Now turn off the gas and add finely chopped coriander and stir .......Your chappati noodles are ready to eat....

Hope you like it ......

05/10/2015

05/10/2015

Eat healthy ,Live healthy

06/09/2015

Veg- Forminhas.... Also called as Veg - Canopies

03/09/2015

Aloo paratha... North Indian special

03/09/2015

Egg Frankie's.... Mahim street special