Parsley and Curry leaf bun

Ever since i came across the recipe in anudivya's blog i wanted to try it.
her buns looked so drool worthy and the way she had shaped the buns looked like a pro
i have just altered the flour used and i have not added gluten,the rest is the same as the original version. the original recipe is here


Ingredients

All purpose flour - 2 cups
wheat flour - 2 cups
Salt - To taste
Baker's yeast - 2 1/2 tsp
Warm water - 1/4 cup
Sugar - 1/4 tsp
Yogurt - 1 tbsp
Olive oil - 1 tsp
Curry leaves - 2 tbsp chopped
Parsley - 2 tbsp chopped
Pepper - 1/2 tbsp
Sesame seeds - 1 tbsp

Method

• Soak yeast in warm water along with sugar and let it sit for 15 minutes to foam and activate.
• Meanwhile in another bowl, mix the dry ingredients - flour, salt and pepper.
• Mix the dry ingredients with the activated yeast mixture, add oil and yogurt. Add the herbs and knead on a floured surface. Knead for 13-15 minutes by hand, or use a kneader attachment on the mixer. The dough should be soft and smooth.Cover and let it sit in a warm place for about 1 1/2 hours or till it doubles in size.
• After that, take the dough, fold it over 3 or 4 times, releasing the air bubbles. Pinch into smaller balls, roll them neatly and firmly. Place it on a baking tray with enough room to expand while baking.
• Cover with a cloth and place in a warm place again to rise. This method is called proofing

• Preheat oven to 375 F.
• After an hour, brush them with oil or an egg wash on top. Sprinkle sesame seeds and bake till the buns are golden brown on top.
• Let it cool and slather with a spread/butter of your choice and devour.

sending these across to Low Fat (eggless) baking event by madhuram



also sending these to yeastspotting at wildyeast

Channa Batura / chick peas curry

Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes Chickpeas are low in fat and most of this is polyunsaturated (source :wikipedia)

When i got engaged my office colleague sent me an email containing a recipe PDF..
I had neatly printed it out and filed it. This came in handy during my trial times as i was zero in cooking .. i have tried this several times and this has always been a super duper hit at my place..
I'm not sure as to whether this is Sanjeev Kapoor's recipe.. but the taste is unbeatable !

For Bhatura
Ingredients

2 cups plain flour (maida)
2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry

Method

• Sieve together flour, salt and soda.
• Add and mix in curds and oil.
• Add enough milk to knead into a soft pliable dough.
• Cover with a wet cloth.
• Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
• Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
• Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
• slices of onions and lemon.

For Channa

Ingredients

1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds

Dry masalas

1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper powder
salt to taste

Method for Channa

• Put the soaked, washed channa in a cooked with enough water, tea pouch and bay leaves.
• Pressure cook till done. (approx. 6-7 whistles).
• Cool about 5 tbsp. channa for grinding.
• In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
• Chop remaining tomatoes and onions fine.
• Heat oil in a large skillet.
• Add cumin seeds to splutter.
• Add ginger-garlic and fry for a minute.
• Add chopped tomatoes, onion and fry till tender.
• Add channa-paste, fry further 3-4 minutes.
• Add all dry masala except cinnamon-clove powder.
• Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
• Stir and bring to boil.
• Simmer for 7-8 minutes till gravy thickens.
• Take in serving dish.
• Heat ghee in a small sauce pan.
• Add the chillies and cinnamon-clove powder.
• Add chopped coriander and pour hot over the channa.
• Squeeze lemon over channa.
• Stir in seasoning gently.

Making time :- 30 mins (excluding pressure cooking)

I'm sending this to My Legume Love Affair hosted by annarasa and started by susan

Aloo Paratha

Paratha is a piece of flat unleavened bread fried on a griddle.
The dough is made from wheat flour.
Well this is my favourite north indian dish !
But it is fattening as in addition to the potato we use butter to brush the parathas.
so guys who are on diet be aware!

Ingredients

Aloo(Potato) - 2 medium size
Green chillies - 4 nos
Onion - 1 medium size( finely chopped)
Mustard - 1 tspn
Garlic - 4 pods ( finely chopped)
Coriander leaves- a bunch ( finely chopped)
Cumin - 1/4 tspn
Ajwain - 1 tspn
salt- acc to taste
chilli powder- 1/4 tspn
coriander powder- 1/4 tspn
garam masala - 1/4 tspn
butter- 2 to 3 tbspn
oil- 1 tbspn

alternatively this recipe can be prepared without using chilli powder, coriander powder and garam masala.

Method

• Pressure cook the potatoes until soft and when done cool it and mash the potaoes and add 1/2 tspn of ajwain and set it aside
• heat about 1 tbspn of oil and then add the mustard seeds and allow it to splutter and when done add the cumin seeds and saute for few secs and then add finely chopped garlic
  
• when it begins to brown add the finely chopped green chillies and then add the finely chopped onions and keep sauting till the onions begin to turn brown
• now add the mashed potato mixed with ajwain to this
• add salt , chilli powder, coriander powder and garam masala and keep sauting
• when the mixture is almost dry add the chopped coriander leaves and switch off the flame and allow it to cool

Preparing the dough

• take about 1 1/2 cups of atta (Chappathi flour/wheat flour)
• add about 1/2 tspn of salt and 1/2 tspn of ajwain and add needed water sufficient enough to make a soft pliable dough. when ur making this for the first time it will be quite tricky as one tends to add more water there by making it either too soft or too hard but i assure you it is not that difficult.
• now take sufficient dough to the size of a big lemon and flatten it on the edges using your fingers and then take the potato dumplings to the size of a small lemon and place in on the dough
• flatten the potato dumplings but not too much to the edges
• now pull the edges of the dough to a heap using your fingers so that the potato dumplings are not seen on the outside( refer to the pics below)
• now spread some dry atta on the surface where u r going to roll
• and roll the dough using a rolling pin to a round shape.(well was able to obtain this shape after several attempts)
• heat tawa and place this on it when hot
• after few secs turn over n wait for it to get cooked
• then brush with butter and turn it
• again brush with butter on the other side and wait for 2 secs and then take it from the tawa.
• serve with pickle or any chutney of your choice.

Source

From a friend.