Wednesday, February 16, 2011
(Tarla Dalal's Recipe with a bit of modifications)
For the Chapatis/Rotis :
1. Whole Wheat Flour (Aata) - 2 cups
2. Warm Water
For the hummus :
1. Chick peas (kabuli chana), soaked - 1/2 cup
2. Garlic, chopped - 1/2 tsp.
3. Juice of 1 lemon
4. Low fat curds - 4 tbsp.
5. Garam Masala - 1 & a 1/2 tsp.
6. Red Chilli Powder - 1 tsp.
7. Salt to taste
For the salad :
1. Tomatoes, thinly sliced - 1/2 cup
2. Spring onions, sliced - 1/2 cup
3. Carrot, cut into thin strips - 1/2 cup
4. Bean sprouts - 1/2 cup
5. Finely chopped coriander - 2 tbsp.
6. Finely chopped mint - 2 tbsp.
7. Roasted cumin (jeera) powder - 1/2 tsp.
8. Juice of ½ lemon
9. Olive Oil or Sunflour Oil - 1 tsp.
10.Garam Masala - 1 tsp.
11.Salt to taste
For the chapatis/rotis :
1. Mix together the wheat flour and water with a bit of salt and make a non sticky dough.
2. Let it rest for atleast half an hour.
3. Make thin circles out of the dough and then heat on a pan from both sides.
For the hummus :
1.Soak the chick peas in water for 6 hours making sure that they are covered with water.
2.Cook the chick peas in a pressure cooker. Cool and drain. Keep the drained liquid aside.
3.Add the olive oil, lemon juice, curds, red chilli powder, garam masala, cooked chick peas, garlic, garam masala, red chilli powder, salt and some of the strained water in a blender and blend until smooth.
4.If the mixture is too thick, add 2 to 3 tablespoons water.
For the salad :
1.Combine all the vegetables, bean sprouts,leaves, red chilli powder and garam masala in a bowl and refrigerate for at least 30 minutes.
2.Just before serving, add the cumin powder, lemon juice, olive oil/sunflower oil and salt and mix well.
How to proceed :
1.Place one chapati on a clean dry surface.
2.Spread an even layer of hummus on the chapati.
3.Top with a generous portion of salad in the centre of the chapati and roll up tightly.
1. Plain Flour(Maida) - 1/4 cup
2. Semolina(Sooji/Rava) - 1/4 cup
3. Red Chilli Powder - 1 tsp.
4. Garam Masala(optional) - 1 tsp.
5. Salt - around 1 tsp.
6. Potato - 1
7. Onion - 1
9. Oil - to deep fry
For the green chutney :
1. Corriander leaves - 1 cup
2. Small onion - 1
3. Green Chilli - 1 big
4. Ginger - 1 inch piece
5. Lemon - 1/2
1. Pressure cook the potato upto 5 whistles and then mash it or grind it with very little water. It should not be a liquid.
2. Make a dough out of plain flour, semolina, red chilli powder, garam masala(optional), salt and the mashed potato. Use water as per requirement.
3. Now make small flat circles out of the dough and cover them with sev. Be sure to press the sev onto the circles so that they don't come off while frying.
4. Heat oil in a vessel, and then slowly, add the circles into it and fry till both sides become brown(neither light brown, not dark brown).
5. Chop the onions finely.
For the chutney :
Grind together all the ingredients with very little water.
Serve the crispies with chopped onions and green chutney. Tastes good when eaten with onions rather than with the chutney alone :-)
1. Cashew nuts - 100g
2. Sugar - 1/2 cup
3. Water - to blanch + 1/2 cup
4. Milk - 2 tbsp.
5. Ghee(Clarified Butter) - 2 tsp.
6. Cardamom Powder - 1/4 tsp.
7. Grated Pistachios - a few to garnish
1. Blanch the cashew nuts. Boil them for a few minutes, then heat on medium flame till they turn soft. Takes around 10-15 minutes.
2. Drain the water and grind the cashewnuts.
3. Fry the ground paste in ghee.
4. Make sugar syrup with sugar, cardamom powder and 1/4 cup water, boil for a few minutes, then heat on low flame till the mixture turns sticky and achieves a thread consistency, that is, when you pour the mixture from a spoon, a thread should be formed from the spoon to the vessel.
5. Add the cashew paste and milk, and cook until the mixture turns light brown.
6. Quickly transfer the mixture to a bowl, garnish with grated pistachios and serve :)