Dal Pakwan ,Hara Bhara Kabab ,Hare Masale Ka Bhuna Paneer.txt

7/29/2019 Dal Pakwan ,Hara Bhara Kabab ,Hare Masale Ka Bhuna Paneer.txt

1/6


2/6

1/4 teaspoon Black peppercorns, crushed Vegetable oil

1 quart Table salt

1/2 teaspoon

MethodCrisp puris served with flavorful thick dal a yummy and wholesome

How about this snack that has a little dramatic presentation? In Mumbai, one canlong queues outside shops selling this delicacy on Sunday mornings. Sindhis lov

e Dal Pakwan for breakfast and especially on Sundays they convert it into a combination of late breakfast and early lunch. The best pakwans are made fresh at home just before the mealtime: crisp and golden brown. Just break off pieces and s

poon up dal with it.1.Add teaspoon chile powder, half the garam masala powder and half the dried mango powder. Taste for salt and add more if needed. Cook the gram on low heat for

10 minutes more.2.Place a small non stick pan on medium heat and pour the oil. When small bubbles appear at the bottom of the pan, add the cumin seeds. When they begin to change colour, add the chiles, curry leaves, remaining garam masala powder and the remaining chile powder. Stir and pour over the cooked gram, mix well and take the

pan off the stovetop and keep covered.3.To make the Pakwan, sift the two flours into a large bowl. Add the semolina, cumin seeds, crushed peppercorns, 2 tablespoons of the hot oil and teaspoon salt.

Add 4 tablespoons (60 ml) water and knead into a medium-soft dough.

4.Divide the dough into 8 portions and roll each portion out into discs of 4 inch diameter. Prick lightly with a fork. These are Pakwan.5.Place a wok on high heat on medium heat and pour in the remaining oil. When small bubbles appear at the bottom of the oil, lower the heat to low and add thePakwan, one by one, and cook till golden and crisp on both sides. Press the Pakwan down into the oil with a slotted spon, while cooking, so that they become absolutely crisp. Drain with the slotted spoon and transfer onto an absorbent paper. Let them cool to room temperature.6.Garnish the Dal with onions and cilantro leaves and serve with the Pakwan.7.To make the Dal, wash the split Bengal gram and soak in 3 cups of water for about 1 hour. Drain in a sieve.8.Place a deep non stick pan on high heat and pour in 3 cups (600 ml) of water.When it comes to a rapid boil add the drained grams, add the salt and turmeric.

When the mixture comes to a boil again, reduce the heat to medium, cover and cook for 25 minutes. Add (100 ml) cup water more and cook till the are soft

Hara Bhara KababIngredientsMakes 24 kababs

Spinach leaves, blanched (see Chef s tip) and chopped


3/6

200 Grams Fresh or frozen green peas, boiled and mashed

3/4 Cup Potatoes, boiled, peeled and grated Green chiles, chopped Chopped fresh cilantro leaves

2 tablespoons Fresh ginger piece, peeled and chopped

1 Inch Chaat masala

1 teaspoon Table salt

1 teaspoon Cornstarch

2 tablespoons

Vegetable oil2 tablespoons

MethodFresh spinach and potato kebabs

Essentially a dish made popular by restaurants as a vegetarian starter. Especially famous in Indian restaurants. But at my The Yellow Chilli, we make it a little complex and stuff it with yogurt.

1.Place the spinach, peas and potatoes in a deep bowl and mix well.2.Add chiles, cilantro leaves, ginger, chaat masala and salt. Mix well.3.Add cornstarch and mix into a smooth soft dough.4.Divide the spinach mixture into 12 equal portions. Shape each portion into a ball and then press it between your palms to give it a flat round shape that looks like a thick disc. These are the hara bhara kababs.5.Place a non-stick frying pan on medium-high heat and pour in 1 teaspoon oil.Place 6 kababs on the pan, keeping a little distance between each. Drizzle 1 teaspoon oil all around the kababs and cook for 2 to 3 minutes or till the underside is golden brown. Then, using a spatula, turn each over and drizzle 1 teaspoon

oil all around and cook for 2 to 3 minutes more or till the other side is equally cooked to a golden brown. Drain on absorbent paper. Similarly cook the remai

ning 6 kababs.6.Serve immediately.

Chef tip: Chaat masala is a spice blend available at Indian grocery stores. Youcan also use frozen chopped spinach.To blanch the spinach leaves, boil 2 cups of water, add the leaves and boil for2 to 3 minutes. Drain and refresh in cold water. Drain again and process.

Hare Masale Ka Bhuna Paneer


4/6

IngredientsMakes 4 servings

One-inch cubes of paneer (cottage cheese) (weight) For the paste

Fresh cilantro leaves1 Cup

Fresh pomegranate pearls

2 tablespoons Fresh ginger piece, chopped

3/4 Inch Garlic cloves Green chiles, stemmed and chopped Fresh mint leaves

1/2 Cup

For the first marinade

Fresh ginger paste1 tablespoon

Fresh garlic paste

1 tablespoon Lemon juice

2 tablespoons

Table salt1 teaspoon For the second marinade

Drained plain yogurt1 Cup

Table salt

1/2 teaspoon Garam masala powder

1/2 teaspoon Cumin powder

2 teaspoons Besan (gram flour), roasted

4 tablespoons Kasuri methi (dried fenugreek leaves), powdered

1 tablespoon


5/6

Fresh curry leaves

10 Filtered mustard oil

1 tablespoon Tomato, seeded, cut into 1 inch cubes

1 Large Green capsicum, cut into 1 inch cubes

1 medium Red onion, cut into 1 inch cubes

1 medium Melted butter

2 tablespoons Lemon juice

1 tablespoon Chaat masala

2 teaspoons

MethodA super delicious starter of cottage cheese with the flavor of cilantro and mint

Cottage cheese grilled with a green spicy mix like no other! The fresh pomegranate seeds add juice and tartness and the mustard oil its unique flavor .these two ingredients make this starter stand out. A good dish to serve at parties, no doubt!

1.Dip the cilantro leaves and mint leaves for 1 minute in hot water and immediately strain into a colander. Wash under running tap water for 30 seconds and allow to drain for 30 minutes. Place the cilantro leaves and mint leaves with the pomegranate, ginger, garlic and chiles in a blender. Blend into a paste with 2 tablespoons (30 ml) water. Transfer into a bowl.2.To make the first marinade, place the ginger paste and garlic paste in a bowland combine well with lemon juice and 1 teaspoon salt. Add the paneer pieces and

mix lightly. Set aside for 30 minutes.3.To make the second marinade, mix together yogurt, teaspoon salt, garam masalapowder, cumin powder, gram flour and kasuri methi powder in a deep bowl. To this

add the cilantro-mint paste. Combine well.4.Pour the mustard oil in small deep saucepan and place on low heat. Meanwhile,tear the curry leaves into small bits with hand. As the oil begins to smoke, add

the curry leaves and immediately take the pan off the stove top. Pour this tempered oil into the second marinade.5.Add the paneer pieces (along with the first marinade) and the cubes of tomatoes, peppers and onions to the second marinade. Cover the bowl with cling film and

place it in the refrigerator to marinate for 3-4 hours.6.When ready to serve, string the paneer alternately with the tomato, pepper and

onion onto skewers.7.Place the skewers under a hot grill or place in a preheated oven (top rack at425F / 215C) for 3-4 minutes. Take the skewers out and baste with melted butter. Place them again under the heat for 2-3 minutes more.


6/6

8.Pour 3 tablespoons of melted butter into a frying pan and place on medium heat. Remove the grilled paneer and vegetables from the skewers and add to the hot butter. Stir fry for 30 seconds on high heat.9.Transfer into a serving bowl and sprinkle with lemon juice and chaat masala.10.Serve immediately.

Chef s Tip: To roast besan, place a non stick small pan on medium heat and add thebesan. Roast, stirring continuously, till the besan is fragrant and turns a li

ght brown in color.

Documents

Dal Pakwan ,Hara Bhara Kabab ,Hare Masale Ka Bhuna Paneer.txt