Description
Episode 92 - October 2020 Jharkhand breakfast with Neelam Prasad kachori, Aloo Gobhi Ka Bhujia, Dhaniya Patta ki chutney and Lauki Raita Kachori 1. (Ajwain (Carom seeds) and Kalonji(Nigella Seeds) Puri )[Plain Kachori] Ingredients: 3 cups wheat flour 2 tablespoons oil 1 teaspoon Carom Seeds/ajwain 1 tsp Kalonji/nigella seeds 3/4 tsp salt to taste Approx 3/4 cup room temperature Water as needed Oil for deep frying Method Measure out flour, 2 Tblsp oil, Carom seeds and Nigella seeds in a large mixing bowl. Rub into flour incorporating all well together . Mix thoroughly Add water slowly to make a dough. It should neither be too soft or hard. Note: We can perform the above steps in a Kitchen Aid processor as well Leave the dough to rest for 15 minutes. After 15 minutes, collect items needed for rolling out and cooking. A rolling pin, a slotted spoon for frying, a plate double thick paper towel.for draining puti once out of hot oil . As an experienced cook you can roll and fry, if not make small balls of the dough Use a rolling pin and dry flour(if needed) to make a small round shape (Puri) Like a patty about 3” diameter. Once rolled place Puri on a board or cookie sheet making sure that they do not touch. Heat oil for frying about 3 inches oil in a frying pan . The temperature of the oil should be moderately hot. Carefully Lift up the rolled up puri and carefully Slip the Puri into hot oil, so it remains flat and does not fold over for frying. The puri will sink to the bottom of the pan but quickly wants to bob up to the surface. As it begins to rise, cover it with the slotted spoon and keep it submerged under the frying surface, until it puffs making sure both sides are well done and fluffy. Remove puri with a slotted spoon and Drain the Puri from the hot oil and serve hot. Repeat the procedure for all of the puris. Adjusting the heat to maintain an even temperature. Serve immediately or keep the batch warm for up to 1/2 hour on paper towel lined baking sheet, overlapping slightly. In preheated oven 275*F oven . 2. Aloo Gobhi Ka Bhujia (Potato and Cauliflower stir fry) Ingredients: Cauliflower florets 2 Boiled potatoes 2 teaspoon cumin seeds 2 tablespoon grated ginger and garlic 2 teaspoon turmeric 1 teaspoon red chili flakes 1 teaspoon black pepper powder 2 tablespoon oil for tempering Chaat Masala (optional) as per taste Roasted Cumin Seeds powder (optional) as per taste Coriander leaves and Split Green Chillies for garnishing Salt as needed Method Heat a saucepan, add oil for tempering Add cumin seeds and let it splutter Add cauliflower florets and a bit of salt. Mix Keep it covered for a few minutes Remove cover and saute so that the florets are cooked from all sides Add grated ginger and garlic, turmeric, red chili flakes, and black pepper, mix Keep it covered until the florets are 80% cooked Add boiled potatoes and repeat the above process until completely cooked Add salt if needed Add Chaat Masala and roasted cumin seeds powder (optional) as per taste Garnish with coriander leaves Serve hot with puri Dhaniya Patta ki chutney 3.( Coriander Chutney) Ingredients 1/2 cup Coriander/ cilantro leaves 1 Green chili (optional) One inch ginger 3-4 cloves garlic Lime juice Chaat Masala (optional) as per taste 2 Tblsp Water for grinding Salt as per taste Method Add all the above ingredients to a liquidiser to make a paste of medium consistency Enjoy as a condiment 4. Lauki (Bottle Gourd) Raita Ingredients: Peeled and grated Bottle Gourd (discard the core with seeds) - cook in instant pot for 10 minutes - drain 2 cups plain Yogurt 2 pinches roasted and powdered Cumin seeds 1/4 tsp Black Salt Red Chili Flakes(optional) Cilantro/Coriander leaves for garnishing Method Whisk Yogurt (add water if needed) to form a creamy consistency Add the grated Cooked drained gourd and mix well Add powdered Cumin seeds, Black Salt before serving Mix well and serve as a side dish Garnish with coriander leaves www.actontv.org
