Chole:

Today I am preparing Chole which North Indian recipe. It is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter .The recipe of Chole is a simple and quick.


Ingredients:

• 2 Onions
• 1 Tablespoon garam masala powder
• 2 Tablespoon red chilli (lal mirch) powder
• 1/2 Teaspoon soda bi-carbonate
• 1 Tablespoon dry mango powder (amchur)
• 2 Tablespoon coriander- cumin powder
• 1 Cup chick peas (kabuli chana)
• 3 Tablespoon vegetable fat (ghee)
• 2 Tomatoes
• 1/2 Teaspoon pepper powder
• Salt to taste

For Garnish

• 2 Tomatoes
• 1" Ginger
• 2 Tablespoon coriander leaves (dhania patta) chopped
• 1 Green chilli

Method

Soak the chana for at least six hours and then drain.
Cut the onions. Wash and quarter two tomatoes and make slices of the remaining.Peel and make juliennes of the ginger.Wash and slit the green chillies. Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.Take care the chanas do not get mashed.
Heat up the ghee in a vessel and fry the potatoes until soft. drain. In the same ghee, mix in the onions and stir fry till pink. Mix in the dhania-jeera powder and red chilli powder and fry again. Mix in the boiled chanas and salt. After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes. Mix in the tomatoes and stir fry for another two minutes.
Garnish with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.

Bread Roll

Bread Roll is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter. The recipe of Bread Roll is a simple and quick.


Ingredients

• 2 boiled Potatoes
• 1 small cup boiled green peas
• 10 Bread Slices
• Coriander leaves finely chopped
• chopped green chilies
• Red Chili powder to taste
• 1/4 teaspoon Gram Masala powder
• Oil for frying

Method

Take potatoes mashed it well add salt, chili powder, gram masala, green chilies and coriander leaves, green peas to it, and mix all the ingredients very well .
Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tablespoon potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Do the same process for making more rolls.
Heat oil in a kadhai and deep fry on medium flame till golden brown. Serve the bread rolls hot with green chutney and tomato sauce.

Idlis

Ingredients:

• 2 cups Rice
• 1 cup White Urad Daal
• 1 1/2 tablespoon Salt
• Pinch of Baking Soda
• Oil for greasing

The idlis are a savory cake popular throughout South Indian. These are made by steaming a fermented batter. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar.
Method


Wash and soak the white urad daal overnight or for 8 hours. Wash and drain the rice. Grind it coarsely in a blender. Grind the white urad daal into a smooth and forthy paste. Now mix the grinded rice and white urad daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of them with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

Dhokla

Dhokla is a fast food from the Indian state of Gujarat. Dhokla is a steamed savory cake made from gram flour, chickpea flour, rice and daal, Suji, (Semolina, Cream of Wheat) and many more. It is a traditional Gujarati snack, typically a tea time treat, it is also very much loved as a tiffin recipe, the recipe of Dhokla is a very simple super and quick.


Dhokla

Ingredients

• I cup chickpea flour
• ¼ Tablespoon Citric Acid
• 1 Tablespoon Eno (fruit salt)
• 1 Tablespoon Sugar
• Salt to taste
• ¾ cup water
• 2 Tablespoon mustard oil
• 1 Tablespoon Mustard Seeds
• 2 Green Chillies Finely sliced
• 5-6 Curry leaves
• Coriander Finely Chopped

Method


Take a big vessel with lid and pour about 2-3 cups of water. Put this vessel on gas and in the center of that vessel put some wire mesh or ring, over which we can put the pan with dokhla batter. Flame should be high wait till the water reaches the boiling point.

Add salt, sugar and citric acid with water. Now add this water slowly to chickpea flour and mix it well so that there are no lumps. Add 1 tablespoon oil to batter. The water which is kept for boiling when it starts boiling add the Eno to batter and mix it well. Batter will become light and fluffy. Pour the batter in the grease pan and put that pan in the vessel with boiling water use a round aluminum pan. Cover the lid and let it cook for 15 -20 minutes.


Check it with toothpick or knife if it not sticks to knife or toothpick it is cooked. When done take off from the heat and let it rest for 4-5 minuets. Be sure to remove the cover lid or water droplets from lid will ruin the dokhla. Transfer the dokhla by inverting the pan. Cut it with knife when cool.


For tempering heat the 1 tbsp oil. When it’s hot add mustard seeds, curry leaves, sugar and 2 tablespoon water. Let it boil for 1 min and then pour it over the dokhla, between the slits. Now garnish it with chopped coriander. Even you can add grated coconut that would all so taste good.