Aloo tamatar ka jhol Ingredients Potatoes - 250 grams Onion - 50 grams Tomatoes - 100 grams Ginger - 2 cm piece (finely chopped) Garlic - 4 to 5 cloves Red chili powder - 1 tsp Turmeric powder - ½ tsp Garam masala powder - ½ tsp Fenugreek seeds - ½ tsp Cumin seeds - 1 tsp Coriander leaves - 1 tbsp (chopped) Ghee - ¼ tea cup Method * Put the frying pan on a moderate flame. Pour the ghee and allow it to get hot. Add cumin and fenugreek seeds in the hot oil. When the seeds start crackling add garlic cloves and chopped ginger. * Stir-fry till the garlic and ginger turns slightly brownish. Now add chopped onion. Fry until onion becomes tender. Add red chili and turmeric powders, chopped tomatoes, and fry for a couple of minutes, till tomatoes become soft. * Add one teacup of water, add pealed and big pieces of potatoes and garam masala and cook for about 10 minutes in moderate flame. * Add 2-tea cup or more water and salt to taste and cook on slow fire for another 10 minutes until potatoes get tender. Remove from fire and sprinkle chopped coriander leaves. Serve hot.
Roat Ingredients Whole meal wheat flour (Gahun ka atta) - 2 cups Cold milk - 1/2 cups Butter Oil (Ghee) - 150 grams Green cardamom (Ilaichi) - 1/2 tsp Aniseed (Saunf) - 1 tsp Jaggery(gur) - 1 1/2 cups Water - 1 cup Method * Heat the water and dissolve the jaggery in it. Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool. * Mix thoroughly the wheat flour with the milk along with two-tbsp. ghee. Add Saunf and Ilachi, mix well. Add the jaggery solution to the prepared wheat flour, gradually kneading it. * Continue adding the jaggery solution and kneading the floor till it turns into a stiff dough. Make thick roats like roties out of the dough. * Place an iron tawa on a moderate flame. Pour about a tsp. ghee on it. When the ghee gets moderately hot, place the roat on the tawa. Turn the roat upside down and add more ghee to cook if needed. Cook each roat till it becomes brown. Remove the roat from the tawa. Serve it when cool.
Finally I made chainsoo yesterday. It was awesome... It tasted delicious. Even DH (who is the most fussy eater) liked it. But best thing about it was its aroma. Filled up my whole apartment building. I hadn't expected it. Some questions: 1. Is it a type of curry or dal? I ate it with both roti and rice. 2. Can veggies be added to it? I felt some potatoes or cauliflower would have tasted good. What's your opinion? 3. I searched for a picture of chainsoo on net. It looked yellow. Mine turned out to be dark black. Is it ok or something went wrong? Hope I'm not badgering you with my incessant queries about a single dish when you have posted other equally great recipes
hi maddy, Kwada ka Aata means? :spin can u translate in english wat is meant by kwada??:bonk hi all can u also pls corresponding english words for the ingredientssssss??
I'm glad you tried it and liked it. Chainsoo is a daal. Urad ki daal, they come in different colours like kaali urad, peeli urad etc. I personally like to add different vegetables to get flavours out of it. I'v never tried it potato but i'll surely give it a go. You can eat it with anything thing you want as long as it tastes good. It is one of the common pahari dishes.
Hi abikarthik, Kwada ka aata is Mandua flour, and as far as i'm concerned it is only available in uttranchal and himanchal pradesh. I'm not sure if it is available in cities but you can give a try. Sorry thats all i know. This is very healthy with a lot of protein. I'm just on a high protein diet at the moment. hhehe
Arsa Recipe Time Taken : 20 minutes Preparation for Arsa Recipe: Rice : 1 cup Jaggery : 50 gm Mustard Oil : to deep fry Water How to Make Arsa: Wash and soak rice in water for 3 hours. Drain the rice and sieve the water. Dry the rice completely by putting it on the cotton cloth. When there is no water left with rice, grind rice to make rice powder. (Rice powder is also readily available in market). Boil jaggery in water and when it is completely dissolved, sieve it. Make a dough of rice powder with jaggery syrup. Make small round balls of the dough and roll them to get a diameter of 3 inches. Heat mustard oil in a kadhai and smoke it out. Allow the oil to cool. When oil is warm, start depp frying the rolled dough in it. Soak extral oil. Arsa is ready. Serve it hot.
Preparation for Thechwani Recipe: Radish crushed : 1 Potato Crushed : 1 Garlic cloves : 3 GInger : 1/2 inch Green Chillies : 2 -3 Onion : 1 medium (finely chopped) Ghee : 1 tbsp Cumin Seeds : 1 tsp Whole Red Chillies : 2 Cloves : 2 Turmeric Powder : 1/2 tsp Coriander Powder : 1/2 tsp Tomato : 1 (finely chopped) Lemon Juice : 1 tsp Chopped Coriander Leaves : 1 tbsp Salt to taste How to Make Thechwani: Make a mix of garlic, ginger, chopped onion, green chillies and pound it to make a paste. If required, add a spoon of water to make paste. Heat ghee in a pan and add cloves and whole red chillies. When cloves are fried, add cumin seeds and above mixture to the ghee and fry till it is cooked to light brown color. Add other dry spices turmeric powder, coriander powder and fry for 30 seconds on low flames. Add tomato and salt. Fry till the paste starts sepraing from the ghee. Add potato and radish and mix well. Cover the pan and cook for 15 minutes. Check when potatos are done. Garnish it with chopped coriander leaves and lemon juice. Thechwani is ready. Serve it hot.