Tag Archives: indian food

Chole Bhature – an all purpose indian dish

Chole bhature is one of the those Indian dishes which are popular throughout the world . It’s easy to make and very tasty to eat , also you can make it as spicy or hot as you can handle . This is my recipe is my version of this classic Indian dish .

chole bhature

I love Italian food . Any kind of pasta or pizza . My new pig out food is Indian food . I eat Indian food for like three days a week . It’s so good . ~ Jennifer Love Hewitt

Ingredients :
  1. About 250 grams of chickpeas .
  2. Half a teaspoon of cumin seeds .
  3. Half a teaspoon each of turmeric , cumin , coriander and red chilli powder .
  4. One teaspoon of garam masala powder .
  5. Two ripe tomatoes and three large onions .
  6. About Fifty grams of ginger – garlic paste .
  7. Green chillies according to taste .
  8. Refined vegetable oil .
  9. Salt according to taste .
  10. Half a kilo of all purpose flour .
  11. A teaspoon of baking powder .
  12. Water .
 Procedure :

Wash the chickpeas and soak it for three to four hours .

Sieve the flour and add the baking power along with about half a teaspoon of salt to the flour before mixing them . Add about two teaspoons of oil the flour and mix again .  Gradually add water and kneed to make the dough and let it stand .

Roughly chop the onions , tomatoes and chillies  and keep them aside . Heat about twenty  – thirty ml of oil in a pan and heat it . Put the cumin seeds first , followed by the chopped chillies , onions and ginger – garlic paste . Sauté the onions for few seconds before adding the turmeric  , cumin , coriander and red chilli powder to the pan and then mix well . Add the  chopped tomatoes and stir again . Add the chickpeas , stir and then cover the pan for about five minutes.Add salt according to taste . Then remove the cover and add about 250 ml of water and cover again . Let it boil for about fifteen minutes , occasionally stirring  it and adding extra water if necessary . Add the garam masala powder and stir again . Check if the chickpeas have softened just enough to melt in your mouth . If not , then heat it for another five minutes , otherwise remove this pan from the fire and let it cool ( Let it have a little more water than the consistency you need in your dish as it will lose water while cooling ) . Add little butter for extra taste .

Put a lot of oil in a deep bottomed frying pan to deep fry the bhatura . Take about a fist-full of the dough and kneed it well before rolling it into a circular shape with a rolling pin . Slowly drop it into the oil and let it fry for about thirty seconds , occasionally turning it over for consistency on both sides . Repeat for the number of breads or bhature you need .

Garnish the chole with thinly chopped onions and fresh coriander leaves and a slice of lemon and there you have your chole bhature ready to be served . Do not wait for the dish to get cold as the bhature are softer and tastier when warm .


Spicy green chutney

Most Indians like spicy hot food and if you are like them , you will love this spicy green chutney . This is so easy that you can make it within a maximum of  fifteen minutes and might be hotter than most people can handle .

spicy indian green chutney

  It’s like spicy food – sometimes you have to tone it down so more people can enjoy it . ~ Kenneth Edmonds

Ingredients :
  1. Chillies according to taste ( i used about fifteen krishna jolokia) .
  2. A large piece of ginger .
  3. Two whole large garlic pods .
  4. One lemon .
  5. A little bit mustard oil .
  6. Salt  according to taste .
  7. About half a teaspoon of black pepper powder .
  8. Few mint leaves .
  9. Few coriander leaves .
 Procedure :

Peal the garlic buds and garlic . Remove the chili stems and wash everything properly.

Roughly chop everything and put it in the jar wet grinding. Add just a little bit of water and start the grinder . Run for about 30 seconds and then open the jar of the grinder and clean whatever is sticking to the walls and cover and put it back in with a spoon or the scraper that comes with the grinder . Repeat this till there is no large piece of ginger or garlic is present in the mix .

This spicy green chutney can be preserved for about three days after preparation , if kept in a fridge but i would suggest to make it fresh every time . For even more heat use Ghost Peppers .


Sweet and Sour Chutney

A nice sweet and sour chutney in the corner of your plate will be absolutely adored by anyone .  What if I told you can turn one single recipe into sweet , sour or spicy just by varying  the amount of the same ingredients used ?! Do try the following chutney recipe with your twist to suit your taste buds .

tangy starfruit chutney

 Chutney is marvelous . I’m mad about it . To me , it’s very imperial . ~ Diana Vreeland

Ingredients :
  1. About half a kilo of star fruit  .
  2. 150- 250 gms of jaggery (more if you want to make it sweet) .
  3. 2-3 Green chillis (more if you want spicy) .
  4. Cumin seeds .
  5. Salt .
  6. Just a little bit mustard oil .
  7. Water .
 Procedure :

Wash the fruits properly and cut them roughly into small pieces . Even the juice is useful to collect it while cutting if you can . Melt the jaggery in a small amount of water  . Slice the chillies into two halves .

Heat the mustard oil on a pan and about half a teaspoon of cumin seeds in it . When they start to get brown , add the chilies . After the chillies get fried , slowly add the star fruit and stir . Add a pinch of salt and cover the pan . When the fruit starts to soften , pour the molten jaggery and put the lid back on . Stir occasionally so that the contents don’t stick to the bottom of the pan . Let it cook in the covered pan till the fruit reduces becomes very soft and its color changes to golden brown because of the jaggery .

Switch off the flame and let it cool down just a bit . This chutney will retain its taste even if it gets cold so you can prepare more and save to be used later .

Note : If you want it sour, use raw star fruits and less jaggery.  And the opposite for the sweet recipe . The number and heat of the chillies used decide the heat level of this chutney (although the acidity of the fruit reduces it to an extent ).