Dahi puri

With the onset of summer and a great world cup season on, what more, can we think of for a cricket match evening snack?

Puri:

Ingredients:

Black gram (Urad dal/minapappu) 2tbsp

Semolina (Sooji/ Rava) 3/4thcup

Flour (Maida) 1/2cup

Baking powder 1tsp

Ajwain 1tsp

Refined cooking oil 1cup

Salt to taste

Method:

Dry roast black gram till golden brown and grind to a fine powder. Add semolina and grind fine. Mix the black gram-semolina, all purpose flour, salt, baking powder, ajwain in a bowl. Add chilled water as much as required and knead to stiff dough. Cover with a wet cloth for around 10 mins, pat and knead again until dough turn smooth and elastic.

Take average sized lumps of the dough and roll into medium sized chapattis. Using a biscuit cutter cut small circles and cover them with a wet cloth. (Do not leave the dough to dry) Take each puri and deep fry in pre-heated oil until crisp and golden. While frying press the puri with a ladle to puff up.

Filling:

Ingredients:

Whole white chick peas (Kabuli chana) 1cup

Potato (Aloo) 1

Amchur powder 1tsp

Black salt 1tsp

Red chilli powder 1tsp

Cumin powder (Jeera powder) 1tsp

Chopped coriander (Dhania/kotimeera) 2 strands

Chopped Mint (Pudina) 2 strands

Chopped green chillies 4

Curds 2cups

Cumin powder (Jeera powder) 1tsp

Red chilli powder 1tsp

Tamarind chutney 4 tsp

Green chutney 4tsp

Chopped onion 1

Pomegranate seeds 2tsp

Salt to taste

Fresh sev and boondi to garnish

Method:

In a bowl, add 2 cups thick curds, a tsp each of cumin powder, salt, red chilli powder,3/4 tsp tamarind chutney and beat for a maximum of 2mins. (The curd turns watery with beating. Hence, 2 mins will do for thick and creamy consistency) Set to cool in the refrigerator.

Soak chana overnight.

Boil potato and the soaked chana to 4whistles.

In a bowl add potato, chana and mash coarsely. Add salt, amchur powder, black salt, red chilli powder, cumin powder, chopped coriander and mint, 2green chillies chopped and mix thoroughly and set aside.

Take the puri , prick to make a hole on the top and fill it with the potato-chana mix. Top it with half a tsp of green chutney, the thick curd mix. Garnish fresh sev, finely chopped onions, green chilles, coriander, tamarind chutney, pomegranate seeds and fresh boondi.

Serve with a nice sherbet or masala chai to go with. A masti-filled way to enjoy the nail biting India vs Pakistan semi final from Mohali.

Dal Makhni

A popular North Indian black lentil recipe that needs no introduction.

Preparation time: 40-50 mins

Serves: 4

Ingredients:

Whole black gram (Black urad dal) ½ cup
Red kidney beans (Rajma) ¼ cup
Black gram (urad dal/ uddi pappu) 1tbsp
Bengal gram (Chana dal) 1tbsp
Onions 2
Tomatoes 3
Ginger ½ inch
Green chillies 2
Butter 1tsp
Ghee 2tbsp
Cumin powder 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Red chilli powder 1tsp
Garam masala 1tsp
Coriander seeds (Dhania seeds/Dhaniyalu) 1tsp
Cloves (laung/lavagam) 2
Cardomom (Elaichi/yelakkaya) 2
Cinnamon stick (Dalchini/Dalchin chakka) 1
Pinch turmeric
Salt to taste

Fresh and chopped coriander to garnish
Fresh cream to Garnish

Method:

Wash and soak the whole black gram and red kidney beans for 6-8 hours.
Finely chop the onion and grate/finely chop the tomatoes.

Pressure cook the red kidney beans to 1 whistle and leave to cool.

Grind to fine paste: 1/4th inch ginger, cloves, cardomoms, coriander seeds, green chillies and cinnamon stick.

Add the whole black gram, blackgram, bengal gram, the ginger chilli paste ground above, pinch each of salt and turmeric, 2tsp ghee to the red kidney beans and pressure cook to one whistle(Add water if required). Cook on high flame first and then simmer and cook till the dal is done.

In a kadai/pan (bandli/mookudu), heat 1 tbsp ghee, add cumin seeds, chopped onions, crushed ginger, pinch of salt and saute till onions turn pink. Add the grated tomatoes and stir till pulpy. Add red chilli powder, cumin powder and cook on low flame till oil separates.

Add the tomato onion mixture to the cooked dal, adjust salt and mix well for the dals to be evenly spiced. Cook on low heat for 15 to 20 mins or till the moisture is absorbed and the spices and dals have blended well.

Heat a tsp of butter, add garam masala and pour over the dal.

Garnish with fresh cream and chopped coriander.

Dal makhni is a popular Indian bread and rice supplement. Whatever the season, whatever the reason, relishing Dal makhni itself is a celebration.

Aratikaya matodi/ Raw banana Matodi curry

Aratikaya or raw banana matodi is a Rayalseema and Karnataka recipe. A great rice supplement. Green bananas are high on starch content and thus good for health.

Preparation time: 20-30 mins

Serves : 2



Ingredients:

Raw bananas ( Aratikaya) 2
Bengal gram (Senagabedalu/chanadal) 1/4th cup
Green chillies 2
Coriander ( Kotimeera/dhania) 4-5 strands
Fresh & grated coconut (kobbari/hasi kobbri) 2 tsps
Grated ginger 1tsp
Refined cooking oil 1tbsp
Mustard seeds 1 tsp
Red chillies 2
Curry leaves 4-5
Black gram (Urad dal/uddipappu) 1tsp
Cumin seeds ( Jeera/jeelakarra) 1tsp
Pinch of asafoetida (Hing)
Pinch of Turmeric
Salt to taste

Method:

Wash and soak the Bengal gram for 10 mins. Wash, wipe and peel the raw bananas. Dice the banana into small cubes.

Grind to fine paste: The soaked Bengal gram, 2 green chillies, coriander, fresh and grated coconut, grated ginger and a pinch each of turmeric, salt and asafoetida.

In a kadai/pan (bandli/mookudu), heat oil. Add mustard seeds and as they pop, add red chillies, cumin seeds, black gram and curry leaves.

Add the diced banana and sautè. Add water and boil for a few mins. Cover and cook till soft and done (The water should’ve evaporated).

Add the bengal gram paste, salt to taste and stir till the curry is dry and begins to stick to the pan/wok.

Aratikaya matodi is done. Scrape out the portions that stuck to the pan and serve along with the curry.

Aratikaya matodi is traditionally a rice supplement and tastes good with ghee topped plain rice only.