In a bowl add rawa, yogurt, water, salt and mix everything properly and keep aside for at least one hour
Heat oil in a pan and add mustard seeds, fennel seeds, curry leaves, green chillies, ginger and sauté it for a minute and add it in the soaked rawa mixture
To a small cup, add 1/4 tsp baking soda and 1 tsp oil and mix well and then add it to the rawa mixture
Now grease the idli mould with ghee
Optional: Place 1 – 2 cashew pieces in each mould
Add the mixture in but to not fill it completely
Put it in the hot steamer for 6-8 minutes
Remove and serve warm with coconut chutney and sambar!
To the bread maker pan, add water, butter, salt, dry milk and sugar
Then add the flours, gluten and yeast
Set the bread maker on 2-lb loaf and medium-dark crust setting and start the bread making cycle (start to complete about 3 hours)
When the first kneading cycle is complete add the shelled walnuts
In about 3 hours, the bread loaf is ready! Open the lid and let it cool for 2-3 minutes before you take the loaf out of the pan.
Notes:
If your loaf bakes too dense, next time add 1-2 tbsp additional water. Water will help the loaf rise and gluten will provide support so that the loaf does not collapse / crater during the baking cycle.
1. Mix all the masalo ingredients in a bowl and put aside
2. Wash tindora, trim the ends and cut each into 3-4 pieces
3. Wash and skin the potato(es) and cut into roughly the same size as tindora pieces
4. Put a large pan on medium heat and add 2 tbsp oil
5. When the oil is medium-hot, add asafetida and swirl the oil for a couple of seconds
6. Add tindora, 1 1/2 tsp salt and 1/2 tsp baking soda and mix well
7. Add 1/4 cup water, cover and partially cook tindora for about 4-5 minutes till they become a bit soft
8. Scatter half of the masalo on top of the tindora
9. Add the cut potatoes above the masalo layer
10. Scatter the remaining half of the masalo on top of the potato layer
11. If necessary, add 2-3 tbsp water, cover and cook on medium heat for 4-5 minutes 12. Gently fold the masalo into the vegetables and check to make sure the tindora and potatoes are cooked to desired softness 13. Turn off the heat, cover and let it sit for 5-10 minutes
In a large bowl, sieve the flours, semolina, salt, baking soda, asafetida, turmeric powder, sugar and mix well
Add sesame seeds and mix well
Add fenugreek (methi) leaves, chili-garlic-ginger paste, yogurt, lime / lemon juice, 2 tbsp oil and make dough. Methi leaves should provide sufficient liquid to form the dough. If necessary, add 2-3 tbsp water and make medium-firm dough
Gently cover the dough with 1 tsp oil and let it rest for 10 minutes
Put oil in a frying pan on medium heat
From the dough, make small-medium marble size balls and very gently give the muthia oval shape
Deep dry the muthia in batches on low heat for 3-4 minutes, till they are deep golden brown in color. Fry on low heat so that they are cooked through
Take out the muthias on paper covered plate and let them cool
Put the garbanzo beans in a pressure cooker / Instant Pot. Add 2 tea bags, 1/4 tsp baking soda, 1 tsp salt and 3 cup water. If you do not have tea bags, prepare tea decoction and add to the cooker
Pressure cook for 5 whistles. If using Instant Pot, cook under pressure for 30-35 minutes
After the pressure releases, open the cooker, discard the tea bags and keep aside the cooked beans / chole
Put a cooking pan on medium heat. Add 2 tbsp oil and when the oil is hot add 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin. When cumin seeds start crackling add 1 tsp kasuri methi and sauté on low heat for 3-4 seconds
Add 1 finely chopped onion, 1 tbsp ginger garlic paste and sauté until onions turn golden brown (5-6 minutes)
Add 1/4 tsp turmeric powder, 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1 tsp amchur powder and 1/4 tsp salt and sauté on low flame until the spices turn aromatic (5-10 seconds)
Add 1 1/2 cups tomato puree and sauté until the oil separates (5-6 minutes). To prepare tomato puree, blend 3 ripe tomatoes in a blender without adding water
Add chole / cooked garbanzo beans and mix well. Adjust consistency by adding water if required
Cover and simmer for 10 minutes, or until the beans absorbs all the flavors
Tempering
Heat 1 tbsp ghee in a small pan
Add 2 chilies, 1/4 tsp turmeric, 1/4 tsp chili powder and 1/4 tsp garam masala
Sauté on low flame without burning the spices, for 3-4 seconds
Pour the tempering over the chole masala, add 2 tbsp chopped coriander leaves and mix well
Enjoy with any Indian bread and sliced onions on the side!
2 large or 4 medium potatoes, peeled and cut into medium pieces
1 cup green peas
1 large or 2 medium size tomatoes, chopped
2 carrots, peeled and cut into medium pieces
1 small beet, peeled and cut into medium pieces
1 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp salt
Additional ingredients
Butter, cut into pieces… equivalent to 2-3 tbsp
1 onion, finely chopped
1 capsicum, finely chopped
1 large or 2 medium size tomatoes, finely chopped
1 inch ginger, grated
6-7 garlic cloves, finely chopped
1 tsp Kashmiri red chili powder
2 tsp pav bhaji masala
2 tsp kasuri methi
1 tsp salt
Some more ingredients!
Butter pieces equivalent to 2-3 tbsp
2 tbsp lemon juice
1 tsp kasuri methi
2 tbsp chopped coriander leaves
Method:
In Instant Pot pan or a pressure cooker, add 2 tbsp oil and turn on the heat. If using Instant Pot, put in sauté mode
Add 1 tsp cumin seeds. When they start cracking, add potatoes and sauté for 1 minute
Add 1 tsp chili powder and 1/2 tsp turmeric powder and gently coat the potatoes with the spices and roast for 1 minute
Add green peas, tomatoes and salt and sauté for 2-3 minutes
Add beets and carrots and sauté for 2 minutes
Add 1 cup water. Cook the vegetables under pressure. If using regular pressure cooker, cook for 2-3 whistles. If using Instant Pot, switch to a mode that cooks for 15 minutes under pressure
When done and safe, open the cooker / Instant Pot. Mash the vegetables and set aside
Next steps
Put a large pan on medium heat. Add butter pieces to the pan
Before the butter starts melting (do not let the butter overheat… it affects the flavor), add finely chopped onions and capsicum
Turn the heat to high and sauté for 4-5 minutes till the onions and capsicum are cooked, most of the water has evaporated and the fat starts to separate
Add ginger and garlic and sauté for 2 minutes
Add chili powder, pav bhaji masala, kasuri methi and sauté for 1 minute
Add finely chopped tomatoes, 1 tsp salt and sauté for 4-5 minutes
Add the pressure-cooked mashed vegetables, add 1/2 cup water and simmer on medium heat for 2-3 minutes
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