KHASTA PARATHA

KHASTA PARATHA

 

2 cups white flour

1/4 cup yogurt

4 tablespoons ghee solid

1 teaspoon yeast

1 teaspoon salt

Luke warm water as required

ghee for frying paratha

 

For the filling

1 cup moong daal ( without skin)

soak the daal for 4 to 5 hours, wash and drain all the water and set aside.

for tempering

1 teaspoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric powder

1 teaspoon chili powder

1 1/2 teaspoon salt

1 teaspoon sugar

1/4 teaspoon citric acid

1/4 teaspoon garam masala.

handful chopped cilantro

 

In a non stick pan, heat the oil add mustard seeds. when it stars to crackle add daal and mix. Add salt, chili powder, turmeric powder little water (about 1/4 cup ) mix well. Cover the pot with the lid, let cook on low heat until all the moisture evaporates and daal is cooked. Turn the heat off, let the daal cool. Once cooled add sugar, citric acid, garam masala and cilantro mix all together and divide the mixture into 6 equal parts. Make round balls and keep aside.

 

 

 

 

 

In a bowl place flour, salt, yeast and ghee mix well. Add yogurt, mix all together. Add warm water, little at a time and prepare soft dough. Cover and allow to rest for about 20 minutes. Divede the dough into 6 equal parts, roll each ball into disc place the stuffing in the center, pull the sides together and make a ball. Flatten with your palms, dust with flour and roll paratha very gently. Fry in shallow pan or taw om medium heat on both the sides until crispy and golden brown. Enjoy crispy mulayam paratha.

 

 

 

 

 

CHOLE

 

1 cup chick peas ( soaked overnight )

1  big onion chopped

2 tomatoes grated

1 teaspoon garlic paste

1 teaspoon ginger paste

1/2 teaspoon termeric  powder

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon whole masala

handful cilantro chopped

 

For temparing

3 tablespoons oil

3  bay leaves

1 small stick cinnamon

1 black cardamom

 

Heat the oil in a pressure cooker and add all the above ingredients. Once it crackles add chopped onions and soute for 30 seconds, add ginger and garlic paste mix well and let cook for about 1 minute on medium heat. Add tomatoes, chili powder, salt, turmeric powder, Garam Masala and cholesterols masala, and stir well. Add soaked chickpeas and mix all together. Add 1 1/2 cup water,  stir and close the lid. Cook for 5 to 6 whistles, turn the heat off and let the cooker cools down completly. Open carefully add chopped cilantro mix well and transfer in a serving bowl. Serve with bhature.

CHERRY JAM

CHERRY JAM

 

Cherrys are in abundance this time of the year and fresh homemade jam is a real treat. No artificial flovorings, just pure homemade goodness !

 

2 cups cherries ( small chunks)

1 cup sugar

1 teaspoon fresh lemon j

 

Wash and pit the cherries, chop the cherries into small chunks.Place the cherries in a heavy bottom pan, add sugar and lemon juice and stir. Cook on a medium heat until sugar is almost dissolved. Turn up the heat to high, and bring the mixture to a boil, stirring often until the mixture thickens. Turn the heat off,  transfer in a bowl and let cool completely. Pour into clean masson jar, cover the lid and keep refrigerated. Serve this with warm toast and you will want to have seconds.

 

 

 

FAFDA GANTHIA

 

FAFDA GANTHIA

 

In the Vithlani house holds, we are fond of Ganthia and Bhajia. The ganthia can be machine made, hand rolled, in a shape of noodles, floral, phooli or papdi, spicy or mild it does not matter,we love them all. Since I have been making jalebi lately, Manu suggested the hand rolled ganthia / paata ganthia which I believe are also known as Fafda. We gujrati’s are famous for our Fafda jalebi and its a common joke that we carry these on our journeys along with thepla and athanu. Well, this Sunday I decided to go all out and re_creat the famous jalebi ganthia breakfast at our Gokul ( Charleston SC) jikoni. The ganthia’s are melt in the mouth, a nice cup of masala wari chai, sweet jalebi and marcha………avi jaw badha, welcome to the jikoni.

 

 

 

FAFDA GATHYA

1 cup gram flour

1 teaspoon salt

1/8 teaspoon papad kharo ( baking soda )

1/8 teaspoon asafetida

3/4 teaspoon carom seeds crushed

3/4 black pepper coarsely ground

2 tablespoons oil

little water approx 4 to 5 tablespoons

 

 

In a large bowl place gram flour, salt,asafoetida, carom seeds and black pepper set aside. In a  small cup place oil and papad charo, whisk until kharo is dissolved . Add the mixture into the flour mix well. Add little water at a time as required and knead for about 5 minutes or until dough gets soft and smooth.Coat the dough with little oil, cover and set aside for about 15 to 20 minutes. Divede the dough into equal size balls and give a cylindrical shape. Place on a wooden board, press the dough with the heal of your palm stretch applying little pressure while flattening. Scrape with the help of a sharp knife and deep fry on a low to medium heat on both the sides until golden brown and crispy.