Chole + Chapati

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Hi Everyone! Wish you all a very happy New Year 2017.

With the new year comes the resolution that I’ll blog a bit more… and this time I do hope I keep to it! Well, here is a recipe with a different take to start off the year.

Chole is usually eaten with bathura (large maida-based puri), and made in a typically masaledar style. The version I speak about is something that doesn’t use masala in the traditional form, but gives it a twist that can be made healthier and at home. This particular version is made by my mother-in-law, and this is now how I make chole at home.

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Ingredients:

  • 2 cups – kabuli chana (soaked overnight)
  • 2 large potatoes
  • 2 large ripe tomatoes, chopped
  • 12 green chillies
  • 1/2″ piece of ginger
  • 1/3 cup grated fresh coconut
  • 2 tsp khus-khus
  • small lemon-sized ball of tamarind (washed well)
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • salt to taste
  • curry leaves and chopped coriander for garnishing
  • oil for cooking
  • water as needed

Method:

  • Grind the khus-khus to a fine powder. Add the coconut, chillies, ginger and tamarind and grind. Add water to make it a thick fine paste. Set aside.
  • Steam-cook the peeled and chopped potatoes with the chana. Mash the potatoes and set aside
  • In a wide-bottomed cooking dish, add about 2 tbsp of oil and add the cumin seeds.
  • Once the cumin starts sputtering, add the tomatoes and braize till it is completely soft and mashed up.
  • Add the chole, potatoes, and the khus-khus paste and mix well.
  • Add salt and turmeric and mix. You may add water if needed.
  • Cook till the ingredients have blended well and it gets a bit thick.

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  • turn off the flame and add curry leaves and coriander and set the lid to rest for a 25-20 mins.

Serve hot with rotis or puri!

 

 

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Uggani

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This is a breakfast/snack dish that I learnt from my SIL. Her family is from the Rayalaseema region of Andhra Pradesh, and this is a very typical dish from that region. Typically Uggani is served with mirchi bajji. However, both dishes can be had independently of each other too.

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Ingredients:

  • Borugolu or murmaralu – 250gms
  • green chillies – 2
  • 1 onion chopped finely
    1 finely chopped tomato (preferably naati/local tomato rather than hybrid)
  • roasted peanuts
  • senega pappu podi (can be replaced with desiccated coconut and putanalu pappu)
  • turmeric – 1 pinch
  • salt to taste
    Tadka:
  • aavalu (mustard ), minapappu (urad dal), senega pappu (chana dal), curry leaves

Method:

  • In a large bowl, soak the borugulu for a minute, squeeze the water out hard and set aside.
  • In a wok, heat a 1 tbsp oil and add the tadka.
  • once the tadka starts to sputter, add the onion and fry till it turns translucent.
  • add in the tomato and chopped green chillies, and braise till the tomato has completely mingled with the tadka and onion.
  • add the salt, roasted peanuts, senega pappu podi and turmeric powder, and mix well.
  • Finally add the borugulu and mix well.
  • let it cook for a minute and take off the flame.
  • garnish with chopped coriander and serve hot.

You can serve the uggani with mirchi bajjis as a side. Or it can be had by itself as a snack.

 

 

 

Aloo Rasedar

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This is a dish that my husband has always praised. It used to be served at his college, and so has always been associated with good memories. However, I wasn’t very familiar with UP cuisine, and wasn’t able to search this recipe out. Recently though, my husband came by the name, and I was finally able to re-create this dish!

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Aloo Rasedar

This is a typically UP dish, and does not use onion or garlic. It makes a great side to parathas or puris, and is easily prepared.

Ingredients
  • 4 medium potatoes/aloo
  • 2 medium tomatoes
  • 1 inch ginger, finely chopped
  • 2 tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp cumin/jeera
  • 1 tsp coriander powder/dhania powder
  • 1 tsp dry mango powder/amchur powder (optional)
  • ½ tsp garam masala powder
  • 1 tsp salt
Method:
  • Peel and boil the potatoes till they are very well cooked and can be easily crumbled.
  • In a wok, heat some oil and add the jeera and dhania powder.
  • add finely chopped ginger and saute for a half a minute on low flame.
  • Add the chopped tomatoes, chilli powder, turmeric and braise till the tomatoes are completely cooked and mashed.
  • Mash some of the potatoes and add along with salt and mix well.
  • add water and braise till it reaches the consistency you want. The gravy will come from the mashed potatoes and tomato mix.
  • Here you can add dry mango powder/amchur powder and garam masala. Keep braising till the gravy comes together.
  • Add chopped coriander leaves for garnishing.

This gravy is best served hot. Since it doesn’t really take very long, its a perfect breakfast/dinner dish.