LETS START WITH THE RECIPE
ITS A PROPER MEAL AND THALI
- Ingredients for making chana madra:-
- White chana- 1.5 cups
- Mustard oil 3tbsp
- Curd - 2 cups
- Clove - 2-3 no.
- Cinnamon - 1 "piece
- Small cardamom - 2-3no.
- Black Cardamom - 1no
- Bay Leaf - 1no
- Turmeric - 1/4 tsp
- Red Chili Powder - 1 tbsp
- Coriander Powder - 1 tbsp
- Cumin seeds - 1/2 tsp
- Desi ghee - 1 tsp
- Hing 1/8tsp
- Garam masala - 1/2 tsp
- salt to taste
- Ingredients for making Kala Chana Mahani:-
- Kale channa (soaked over night) 1Cup
- Mustard Oil 4tbsp
- Hing/Asafoetida 1/4 tsp
- whole wheat flour/atta 1 tbsp
- Garam flour/besan 1 tbsp
- Salt to taste
- Red chilli powder 2tsp
- Turmeric powder 1tsp
- Coriander powder 1 tsp
- Dry mango powder/amchur 4-5 tsp
- Jaggery/gur 4-5 tsp
- Tomatoes slice medium size 2No.
- Green chillies sliced 2 No
- Ginger sliced 2"inch
- Ingredients for making Teliye Maah:-
- Whole black gram - 1/2 cups
- Mustard Oil - 4 tbsp
- Bay leaf 1 no.
- Big Cardamom -1 No
- Small cardamom - 2 no
- Cinnamon - 1" stick
- Black pepper - 2-3No.
- Clove 2-3 No.
- Cumin seeds -1 tsp
- Hing 1/8 tsp
- Finely chopped ginger-1 tsp
- Coriander Powder-1 tbsp
- Turmeric- ½ tsp
- Red chilli powder 1 tsp
- Salt to taste
- Curd-1 cup
- Ghee-2 tsp
- Ingredients for making Chana Dal:-
- Chana dal 2 cup
- Black cardamom 4 no.
- Green cardamom 4 no
- Cinnamon 1"
- Bay leaf 2-3 no.
- Cumin seeds 2tsp
- Fennel seeds 2tsp
- Coriander powder 2tsp
- Fenugreek powder 1tsp
- Red chilli powder 1tsp
- Haldi 1 tsp
- Mustard oil 3-4 tbsp
- Ingredients for making Boondi Ka Meetha:-
- Besan (Chickpea flour) 1 Cup
- Milk/water 1/2 Cup
- Oil for deep frying
- Ingredients for making sugar syrup:-
- Sugar 2 cup
- Water 1 1/2 cup
- Chopped almond 2-3 tbsp
- Thinely Slice d fresh coconut 2-3 tbsp
- Fennel seeds 1tsp
- Green cardamom crushed 2-3 no.
- Melon seeds 2-3 tsp
- Ghee 2 tbsp
INSTRUCTIONS
- Wash white chana well and soak them in sufficient water for 8 to 12 hours.
- Put 2 cups of water in white chana and pressure cook until well cooked.
- Heat the oil on medium flame in a heavy frying pan.
- Add cumin seeds and hing,when cumin seeds splutters add green cardamom, black cardamom, cloves, cinnamon and bay leaf. Fry the spices for few seconds.
- Add red chili powder,turmeric powder and coriander powder.
- Add chana and mix well with spices and cook for 2-3 minutes.
- Now reduce the flame and mix curd in it. Keep stirring the mixture until the curd is well mixed.
- Increase the flame slightly and keep stirring constantly until the curd start to boil.
- Add garam masala, salt and ghee , mix well and cook for 5-6 minutes.
- Chana madra is ready to serve, with hot steamed rice.
- Steps for preparing Kala Chana Mahani:-
- Soak the kala chana in water over night and boil them by adding salt in the same manner like we boil for normal black gram gravy recipe.
- Strain kala chana and reserve water for later use.
- Now take a pan and heat mustard oil in it , add hing once it is hot.
- Now add whole wheat flour, besan and simmer the flame to low and roast it by continuous stirring like we roast flour for halwa/sheeratill it is light brown in color.
- Now add red chilli powder, turmeric,coriander powder,amchur powder and roast them for 1-2 mins.
- Add strained boiled kala chana and cook it on medium flame for 4-5 mins.
- After 5 minutes add 2 1/2 cup reserved water of boiled kala chana along with gur.
- Cook for 9-10 minutes till all spices and gur blends with chana properly.
- Add sliced tomatoes,green chillies and ginger and boil for another 3-4 mins ,they should be partial cooked only.
- Serve hot with steamed rice.
- Steps for preparing Teliya Maah:-
- Wash and soak the dal in sufficient water for 8 to 12 hrs.
- In the pressure cooker, cook the dal with enough water for four 4 whistles.
- Heat the mustard oil on medium flame in a pan.
- Add bay leaf, small cardamom, large cardamom, cinnamon, black pepper, clove, cumin, pinch of hing, finely chopped ginger, coriander powder, turmeric and red chilli in hot oil and cook for 2-3 minutes.
- Mix curd in the mixture of spices and stir it continuously until it comes to boil.
- When the curd comes to boil, reduce the flame and boil it till the curd is reduced to half the quantity.
- Then add cream and mix the cream well with the curd, stirring constantly.
- Add salt, boiled dal and ghee in the curd mixture and cook for 5-10 minutes stirring in between.
- Serve teliye maah with hot steamed rice or chapati.
- Steps for preparing Chana Dal:-
- Wash and pressure cook chana dal with 1 1/2 cup of water for 10-15 minutes.
- Make sure the dal is not too soft and mushy.
- Heat mustard oil in a pan over medium heat and add black cardamom,green cardamom, cinnamon,bay leaf,cumin seeds,fennel seeds and saute for 2-3 minutes.
- Add coriander powder,fenugreek powder,red chilli powder,haldi and saute again for 2-3 minutes.
- Add boiled chana dal ,salt and mix carefully taking care not to mash the dal.
- Simmer the dal on low flame for 15-20 minutes.
- Serve chana dal with hot steamed rice or chapati.
- Steps for preparing Boondi Ka Meetha:-
- Steps for preparing boondi:-
- In a bowl, combine besan with milk/water and whisk it well.
- Batter should be of dropping consistency.Add or subtract milk in order to adjust batter consistency.
- Take a laddle or strainer that has bigger holes than the regular one.
- Heat oil in a kadhai. Check oil before frying, drop a pea size batter in the hot oil.
- If floats right back up, means your oil is ready for frying.
- Hold paddle/ strainer right above the kadhai, pour batter through the laddle/strainer and keep spreading in a circular motion.
- Fry until crisp. Do not over fry boondi.
- Once crisp remove from oil and drain them on a paper towel to remove excess oil.
- Boondis are ready.Same way prepare boondi with whole batter.
- Steps for preparing sugar syrup:-
- Prepare sugar syrup by combining sugar and water and bring it to a boil.
- Add green cardamom and boil for 4-5minutes.
- While syrup is prepared heat ghee in another pan,add fennel seeds and almonds saute for 1-2 minutes and remove from the pan.
- When syrup turns little bit sticky turn off the flame and add roasted fennel seeds and almonds.
- Add prepared boondi,melon seeds and sliced coconut mix well.
- Cover and keep aside for 5-10 minutes before serving so that boondi soaked the syrup well.
- Delicious boondi meetha is ready to serve.
- Serve boondi meetha with hot rice.
- All the above dishes are serve with plain steamed rice in dham.
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