Cholay kulcha- delicious Indian street food

CHOLAY KULCHA

Well presenting to you an indian dish categorized as a street food !!

Ingredients:

Serves 4-5

1 1/2 cup Cholay

2 big sized onions ( chopped finely)

3 tablespoon tomato purée( grated tomatoes)

1/2 red chilli powder

1/2 coriander powder

1/2 teaspoon garam masala

6 cups of water

1/2 cup tamarind

pinch of cumin seeds ( jeera)

5 tablespoon refined oil

salt to taste

For garnish

4 mango pickle

1 grated onion

4 tablespoon lemon juice

4 green chillies

Method :

1. Soak cholay in 3 cups of water for 8 hours

2. In cooker, add cholay,the water in which they were soaked, extra 3 cups of water and salt.After 1 whistle simmer it for 15 minutes.Then switch off the gas and keep it aside.

3. In kadai, add oil, jeera.When it starts popping add onions and sauté until golden brown.On low flame  Add red chilli powder,coriander powder.

4 Add tomato purée. Mix well until you get a nice maroon colour.Switch off the gas.

5.When the cooker cools off completely with no pressure in it,open it and separate its water in a bowl.Let the cholay stay there in the cooker.Check the softness of the cholay.

6. On high flame, add the tadka you made in  kadai into the cooker and mix well with the cholay.

7.When the cholay starts sticking to the bottom add a little water from the bowl that you separated earlier.

8.Repeat step 7 until the water finishes in the bowl but don't keep on repeating this step if the cholay are way too soft and are sticking to each other.

9. Take tamarind in a small bowl and add little lukewarm water in it. Mix well until the you get nice tamarind paste.

9. Add garam masala and tamarind paste you just made.

10.Taste and check the flavour.

11.In a bowl add the dish, add little lemon juice on the top,grated onions at the centre and a mango pickle and green chilli at the side.

12. Serve hot. :)

Yummy Pasta in red sauce

PASTA / MACARONI IN RED SAUCE

 Here comes my third blog...PASTA  !! I am way too conscious about my body so no cream or butter for me but if you like you can add half cup of cream.

CHOPPED ONION AND CAPSICUM

THIS IS THE SPOON I'VE USED TO ADD THE SAUCES.

Ingredients:

Serves 4

1 1/2 cup Pasta/Macaroni

3 tablespoon Refined Oil

2 medium sized Onions  (chopped finely)

1 big sized green capsicum (chopped finely)

3 1/2 teaspoon Soya sauce

4 teaspoon green Chilli sauce

2 teaspoon Tomato ketchup

1 tablespoon Ginger garlic paste

3 cups of water

1/2 teaspoon salt

Method:

1. In cooker, add pasta/macaroni and water and bring to full pressure on high heat (the cooker whistles when it reaches full pressure).Let it whistle for once after which switch off the gas.

2. When it completely cools off, take out macaroni in a bowl add a little water so that macaroni pieces  gets smoother and separates from each other.Keep it aside.

3.Now lets make the sauce. In kadai(large pan) add oil,add ginger garlic paste and when it starts popping , add onions on high flame. Sauté until translucent-golden and then add capsicum. add salt.Mix and Stir well on low flame.

4. Cover it with a lid on low flame for a minute so that the capsicum becomes a bit soft ( though I like it raw and not soft).

5. Open the lid. add pasta/macaroni.Mix well.

6.Add soya sauce,chilli sauce and tomato ketchup on low flame.

7.Mix well.Taste and check the flavour.

8.Serve hot. :)

Chilli Potatoes

Sharing my all time favourite dish that i love to eat in the evening !! Chilli Potatoes :) The quantity of all the ingredients ( except the potatoes and onions) is tentative...while cooking, i keep on tasting often so that i can get the flavours right..!! So i suggest taste  the dish often while preparing it..!! :)

Ingredients:

Serves 4

7-8 big sized potatoes (peeled and sliced lengthwise)

Onion - 1 chopped finely

Green Capsicum-1 chopped finely

Ginger- 1 teaspoon minced

Garlic - 1 teaspoon minced

Soya Sauce - 1 tablespoon

Tomato Ketchup - 2 tablespoon

 refined Oil - 5-6 tablespoon  for deep frying

vinegar- 3 tablespoon

Chilli sauce-2 tablespoon

Coriander for garnish

Method:

1.Take kadai, add oil, when hot deep fry the potatoes till they turn golden. Drain and set aside.

2.Now make the sauce. Take a big bowl and add vinegar,soya sauce,chilli sauce,tomato ketchup and  fried potato fries. Taste it and check the consistency of all the sauces.DONT ADD TOO MUCH OF SOYA SAUCE AS IT WILL MAKE YOUR DISH SOUR AND RUIN IT.

2. Heat oil in a kadai. Add ginger and garlic and saute for few seconds.When you hear the popping sound add onions.On low flame, fry until golden brown and if you feel the onions are sticking and there is not enough oil...add oil accordingly but not too much.(I am way too conscious about my figure so lesser oil yet delicious food).

3. Add capsicum...simmer it for a minute ...( i like the capsicum a little raw).

4. Now empty the big bowl in the kadai. Mix well.

5.Taste before serving.

6. Garnish it with coriander.Serve hot.

Note: If you don't like too much of ketchup you can add it according to taste and same applies to chilli sauce.

Pictures coming up soon

Rogan Josh Mutton Simple recipe yet mouth watering :)

My first blog could not have a better start than a non veg dish that I love to cook.I am way too conscious about my figure so no butter or desi ghee in my dishes at all....simple recipes .. sumptuous dishes.. that's my way of cooking!! So now lets get to the business. The most important part in the process of cooking this dish is - the more you stir and cook the lamb...the more amazing color you will get  and delicious the dish will be !!

Ingredients:

Serves 4-5

700 grams mutton(washed nicely)

8-9 tablespoon refined oil

pinch of cumin seeds ( jeera)

1 1/2 teaspoon salt( to taste)

1/2 teaspoon red chilli powder

4-5 garlic flakes

1/2 inch garlic

3/4 teaspoon coriander powder (dhania powder)

1/2 teaspoon turmeric powder (haldi)

10-11 big sized onions(grated)

3 bay leaves (tej patta)

2 cinnamon (dal chini)

2 cloves ( laung)

1/2 teaspoon garam masala

water

coriander leaves for garnish

Method :

1. In cooker,over low heat  add oil, jeera, bay leaves, cloves.

2. When jeera starts popping out quickly add the grated onions,chopped ginger garlic.

3. On high heat let the stir once and let the onions get a proper  golden brown color.

4. On low heat add all the spices-salt, red chilli powder,dhania powder,haldi.Mix well.You will be able to smell the fragrance of all the spices....ahh beautiful isn't !! :)

5. After this, add the mutton pieces...mix well and as my mom says bhuno i.e. stir well until the meat starts sticking to the bottom..stir frequently in between.

6. Add 1 cup of water. Add tomato purée.

7. Now, close the cooker and bring to full pressure on high heat (the cooker whistles when it reaches full pressure).Let it whistle for five times after which switch off the gas.

8.Once completely cool, open the lid and then return to heat...on low flame stir and cover it (not completely) with a plate until  the remaining water in the cooker dries and the meat is about to stick to the bottom.. stir once after every minute.

9.If there was no water left when you opened the cooker add 1 cup of water and follow step 8.

10.Now just see if the onions are not thick and have mixed with the curry well...taste a bit of gravy and see if the curry has that rawness in it.

11.Add 4 cups of water and the cover the pressure cooker and let it give 5 whistles.

12. Switch off the gas and once completely cool...open the lid and taste and check the thickness of the gravy, salt and whether the mutton piece is soft and juicy. Add garam masala. garnish it with coriander leaves.

[ If the mutton is still raw...close the lid and bring to full pressure on high heat-1 whistle.]

Serve hot