pitthi kachori and aloo tamatar ki sabzi

This is a very famous and popular recipe of UP state which i have learnt from my mother in law.
PITHI KACHORI-:
Ingredients-:
for 4 persons
2 cups wheat flour
1tsp salt
1 tblsp ghee
1 cup dhuli urad dal soaked overnight
2 tsp saunf
2 green chillies
oil for frying
method-:
knead the floor with saltand ghee/oil into a soft dough.drain all the waterin dal and add saunf and green chillies in the dal .and grind to a dry coarse paste without adding any water.
now make small balls with the dough.flatten the balls and add half a teaspoon of the dal paste.and close the dough and again flatten itand roll it into small puris and fry in hot oil till they are reddish in colour.
aloo tamatar ki sabzi-:
8 med size boiled potatoes
4 med size tomatoes
2 chopped green chillies
2 tblsp chopped coriander leaves
1/2 tsp turmeric/haldi
1 tsp red chilli powder
1tsp garammmasala
1 tsp dhania powder
2 tsp salt
i tsp jeera/caraway seeds
1tbsp oil
METHOD-:
Blanch the tomatoes.take out the skin.chop it into small pieces. crush the boiled tomatoes into small pieces with hand. heat.1tblsp oil in a kadhai.and fry caraway seeds.then put the chopped tomatoes.fry till oil separates.add potatoes all tha masalas and coriander leaves.boil for 5 mins.
this tastes delicious with pithi puris.

CURRY MASALA FOR DRY VEGETABLES

Instead of garam masala or dhania powder curry masala can be used in vegetables like brinjals tinda beans parmal or kundru or boiled potatoes.it tastes delicious.The powder can be stored for months.
ingredients for the curry powder are-:
1 cup sabut dhania powder
1 cup chana dal
1 cup whole red chillies
Method-:
Roast the red chillies separately in a pan without oil.roast sabut dhania and chana dal together.grind coarsely all the ingredients together and keep it in airtight container.it can last for months.
for making tinda sabzi or any other sabzi as mentioned above cut the vegetables in small 1" pieces.put 1 tablespoon oil for 1/2kg vegetables.in a kadhai.put 1 tsp sarson in hot oil till they crackle.then put the vegetables in kadhai.add 2tsp salt and 1/2 tsp haldi and cook till they are done without covering while cooking.just keep on stirring themtill they are done.add 2 tblspn curry masala and toss for 2 mins.if the vegetable is closed while cooking with a lid ,the veggie becomes gooey.if the cooking is done without covering the vegetables will be separate and cooked but not one single mass.and moreover they look good while tasting good.beans can be cooked with a lid covered bcos it takes time to cook.evev sita fal can be made this way .this vegetable can be had with roti.

matar paneer

my kids like the wayI make matar paneer a lot.I dont fry the paneer cubes and use just 1 tsp oil for frying the masala.still they taste very good.ingredients for matar paneer are -:
1 cup matar /peas
250gms/1 cup paneer/cottage cheese cut into 1inch cubes
5 medium size tomatoes
1 big onion
2 black cardamoms
2 green chillies
1teaspoon garam masala
1 tsp dhania powder
1/2 tsp red chilli powder
2-3 tsp salt
1 tsp oil
method-:
boil the peas in cooker for 5 mins after whistle.peel the cardamoms and separate the seeds.chop onions keep in microwave for 3 mins.then grind the onions with tomatoes cardamomsand green chillies.and again fry them in microwave with oil for 15 mins .stir after every 5 mins.masala for the gravy is ready.mixthe masala with matar and paneer.add a cup of water for thick gravy consistency.add garam masala dhania powder and red chilli powder let it simmer for 5 mins.and matarpaneer is ready.you can have it with puri.

another way of making chole and bhature

the second way of making chole is as folows-:
Ingredients-:
1 cup chick peas/kabuli chana soaked overnight
4 cloves/laung
2 black cardamom/.badi elaichi
4 tomatoes med size
1 big onion
2 green chillies
1'ginger finely chopped
1tblsp chopped coriander leaves
1tsp garam masala
1 tsp dhania powder
1tsp red chilli powder
2 tsp salt
1 tea bag
1tsp ghee/oil
1tsp jeera/caraway seeds
method:-
pressure cook chanas with salt and tea bag and after whistle keep on low flame for 45 mins.and now for masala blanch the tomatoes by piercing them and keep in microwave on high for 5 mins. and take out the skin and mash them with spoon.chop onions and ginger and chillies.heat 1 tsp oil/ghee in a microwaveable bowl for 1 min on high and
put jeera in it and keep in micro wave on high for 1 min and then add onions ginger and green chillies and roast it in microwave till they are brown (for 5- 10 mins) then add tomatoes
and mix and keep it in micro wave on high for 15 mins stirring it after every 5 mins.now the masala is ready.now add garam masala dhania powder and red chilli powder and roasted and ground laung and elaichi powder to the masala and mix well and add to cooked chanas and boil for 5 mins.laung and elaichi can be roasted in microwave for 1 min on high and then ground to a fine powder using a pestle and mortar.masala can be made in kadhai also in the same way but more oil has to be used say 1-2 tblsps.and lastly add coriander leaves.
now to make BHATURAS:-
INGREDIENTS:-
FOR 4 people
1 1/2 cups maida
2 tblsp oil
2 tsp sugar
1/2 cup curd
1/2 tsp baking powder
2 pinch soda bicarb
1 tsp salt
method:-
in a bowl add salt, baking powder.soda bicarb to maida and mix well.mix sugar and curd in a separate bowl and add it to maida along with oil and make a soft dough.add some water if need be.cover the dough with a wet cloth and keep it for 1-2 hrs .make 8 to 10 balls.now heat oil in a
kadahi.roll the balls with rolling pin in oval shapes and fry them in hot oil.you can eat it with chole .it tastes good with chole made in previous method. this above chole can be had with puris and rice.

Chole or Chickpeas can be made in two different ways.The simplest and easiest and quick method Its very tasty also is as follows:-
serves for 4 people
ingredients:-
1 cup chickpeas/kabuli chana soaked in 5 cups of water overnight.
2 black cardomom/elaichi and 4 laung/cloves roasted.
1 tsp red chilli powder
1 tbsp garam masala
1tbsp anar dana powder/pomegranate powder
1tsp aam choor powder
2-3 tsp salt
1tsp ghee
2 green chillies slit lengthwise
method;-
boil the soaked chanas with salt in cooker for 45 min after whistle.elaichi and laung can be roasted in microwave on high for 5 min and then ground to a fine powder.heat ghee in a kadai and add all the ingredients mix well and add the chanas without waterand add water according to the consistency required and let it boil for 10 min and its done.it tastes very good with bhature