Author Archives: jknag

Kachori with Alu curry

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Kachuri stuffed with green peas, and with the potato curry on the side make a great combination for a Sunday brunch. Serve with hot tea or some drink.

1. Green Peas Kochuri : Crunchy pancakes stuffed with spicy green peas, once you start on these its hard to stop eating.

2. Alu Chilka Jhol : Light and tasty potato curry with potato skins. Great with puris and chapattis.

Cholle Bhatura

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Cholle Bhatura is one of the most famous fast food in North India. Lots of Thellas (four-wheeled cart used by street vendors) make this fresh while people are waiting. This is a all time favorite. You make the Cholla seperate and the Bhatura seperate. Serve on the side some lemon or mixed pickle along with some onions finely sliced. Make sure to serve it hot as it is the key for proper taste.
 1. Bhatura : Tasty Indian Wheat Bread goes very well with cholle/chana2. Cholle : Spicy lentil dish. An all time North Indian favorite

Puri with Alu Pyaz ki Sabzi

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This is great menu for tiffin, and also is fully vegetarian. Very fast to make and tasty to eat. To make the puris faster use a tortila maker. Also serve the puris hot as they are prepared. The potato (alu) dish is also very very simple to make and takes less than 30 min. So this entire brunch menu can be prepared in less then 45 min. Oh!! Do not forget hot masala tea.

1. Alu Pyaz Bhaji : Potato and Onion fried together to make a tasty preparation. Fast to cook and tasty to eat. Goes well with Puri

2. Luchi / Poori : Deep fried pancakes made with all purpose flour.

Rasam

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An appetizer with a difference.

Servings:  | Time To Prepare: 30 Minutes | Submitted By: J.K. Nag

Ingredients

  • 1, Cup Yellow Split Peas (Toor/Arahar Dal)
  • 4, Chopped Tomato
  • 0.5, Tsp Turmeric powder
  • 1, Tsp (paste) Tamarind
  • To taste Salt
  • 4, Stalk Cilantro
  • 4, Curry Patta
  • 2, Tbsp Rasam Powder
  • 2, Tsp Sugar
  • 3, Cup Water
  • 2, Tbsp Ghee
  • 0.5, Tsp Mustard seeds
  • 0.5, tsp Asafetida
  • 0.5, Inch piece Ginger
  • 1, Tsp Cumin Seeds
  • 1, Tsp Peppercorns
  • 4, Sliced Green Chili

Instructions

  1. In a pressure cooker, cook the toor dal and tomatoes finely chopped, turmeric powder and salt with four cups of water. Bring to full pressure, reduce heat and cook for about four whistles.
  2. Release the pressure and put the cooker in heat. Add one table spoon of tamarind paste, rasam powder cilantro and curry pattas and cook for a few minutes..
  3. Cool and grind the dal using a hand held electric grinder.
  4. Heat ghee in a non stick sauce-pan, add mustard seed, cumin seeds and hing. When it starts spluttering, add ginger and green chilies add the dal and bring to boil. Adjust seasoning.
  5. Serve hot.

Ratings

Bilina (7/24/2003)….Good recipe!

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.