Mixture/Chavanu

Quantity about 1 kg

Ingredients:

1.      1 cup split bengal gram (chana dal)

2.      1 cup peanuts

3.      1 cup mung beans

4.      1 cup rice flakes, flattened rice (poha)

5.      1 cup colorful boondi

6.      1 cup sev-bhujiya

7.      1 cup whole dry peas

8.      1/2 cup halves cashew nuts

9.      Oil for deep fry

For spices:

1.      1 tablespoon red chili powder

2.      1/2 tablespoon black pepper powder 

3.      2 tablespoon sugar powder

4.      1 teaspoon turmeric powder

5.      1 teaspoon cumin powder

6.      1/2 teaspoon garam masala

7.      1/2 tablespoon  amchur powder

8.      1/2 teaspoon black salt powder

9.      Salt to taste

Method:

1.      Wash and soaked chana dal, mung beans and dry peas 3 to 6 hours separately.

2.      Remove the water drained and spread separately in a kitchen towels for 15 to 20 minutes.

3.      So all the water is absorbed and beans are dry.

4.      Mix the all spice ingredients in grinder and grind very fine power. Set aside. 

5.      Heat the oil in a pan until smoking point.

6.      Place the chana dal in batches in a wire mesh strainer, lower it into the oil.

7.      Fry dal until crispy or pinkish brown, lift out the strainer and transfer to paper towels to drain.

8.      In separate batches fry peanuts, cashews, peas, and mung beans. Drain on paper towels.

9.      Sprinkle in 1 tablespoon spice powder, mix very well.

10.  Now add half of rice flakes to the wire mash strainer lower it into the oil and fry until the frothing oil subsides and poha floats. (It should not brown only turn golden yellow).  

11.  Fry the remaining flat rice dry on paper towel blot all the excess oil.

12.  Sprinkle in another 1 tablespoon spice powder and toss well.

13.  In large bowl combine all beans, nuts and flakes. Toss well.     

14.  Mix in boondi and sev toss everything very well.

15.  Now add in another 1 tablespoon spice powder and toss well.

16.  If you like more or less spicy mixture increase or decrease the spice powder.

17.  Allow the mixture to cool completely before storing in air tight container.

You may also like: 

Vegetable Kolhapuri

     

Ingredients:

For Kolhapuri Paste

1.      1 teaspoon sesame seeds

2.      1/2 teaspoon mustard seeds

3.      2 cloves

4.      2 stick cinnamon

5.      2 whole cardamoms

6.      2 teaspoon poppy seeds

7.      2 teaspoon melon seeds

8.      1/4 teaspoon fenugreek seeds  

9.      1 onion sliced

10.  7 to 8 cloves garlic

11.  2 green chili

12.  1 small piece ginger

13.  1 tablespoon coconut flakes fresh or dry

14.  1/2 cup warm water

Method:

1.      In water soak sesame, cardamom, clove, cinnamon, fenugreek, mustard, poppy and melon seeds about one hour.

2.      Than grind all ingredients to make smooth thick paste if needed add more water.

3.      Set a side this paste.  

For curry:    

1.      1 1/2 cups parboiled vegetable (French bean, carrots cut in batons, cauliflower florets and peas)

2.      1/2 cup bell peeper diced

3.      1/2 cup cottage cheese  (optional)

4.      1 small diced onion

5.      1 cup tomato puree

6.      2 tablespoon butter

7.      3 tablespoon oil

8.      1 bay leaf

9.      1 teaspoon cumin powder

10.  2 to 4 whole red chili

11.  1 teaspoon cumin coriander powder

12.  1/2 teaspoon turmeric powder

13.  1 teaspoon kashmiri red chili powder  

14.  Salt to taste

Method:

1.      Heat oil and butter in pan than add bay leaf, red chili and cumin seeds and let it splutter.

2.      Then add chopped onion and sauté until pinkies.

3.      Now add the 1 cup kolhapuri paste stir well and cook for 4 to 5 minutes or until oil start separating.

4.      Now add the tomato puree stir well and cook till oil separating, stirring in between.

5.      Add turmeric, chili and coriander powder mix well.

6.      Then add parboiled vegetable, capsicum, paneer and water boil until the gravy is thick.

7.      Garnish with fresh coriander.

8.      Serve with roti, paratha, naan or rice.

You may also like:   

Punjabi White Gravy

Ingredients:

1.      3 large onions

2.      1 teaspoon white poppy seeds

3.      2 tablespoon chopped cashewnuts

4.      2 tablespoon melon (magajtari) seeds

5.      2 tablespoon ghee or butter

6.      1 tablespoon oil

7.      1 tablespoon green chili paste 

8.      1/2 cup whipping cream

9.      1/2 cup milk

10.  1 teaspoon cardamom powder

11.  1/2 teaspoon Punjabi garam masala

12.  1/4 teaspoon white pepper powder

13.  1 teaspoon kasuri methi

Method:

1.      Soak cashewnuts, poppy seeds and melon seeds in half cup of warm water for half an hour.

2.      Grind the cashew mixture in to a smooth paste.

3.      Cut the onions into big pieces, add 1 cup of water and boil.

4.      When cooked, remove the water and blend in mixer.

5.      Heat the oil and ghee in pan add onion paste green chili paste and sauté for 2 minutes.

6.      Add cashew paste, cardamom powder and garam masala, stir  and cook for 2 to 3 minutes.

7.      Now add cream and milk than cook for 5 to 7 minutes or till it get thickened.

8.      Add  kasuri methi, salt and pepper  mix well.

9.      Add whisked yogurt, stir and cook for minute.

10.  Store in refrigerator for 3 to 4days and freeze for week.

11.  Use Punjabi dishes such as methi malai mutter, shahi paneer, navratna korma, and many more…           

Tomato Onion Gravy

Ingredients:

1.      3 tablespoons oil

2.      5-6 red onion

3.      9-10 tomatoes

4.      Salt to taste

Method:

1.      Cut onion and tomato than bland separately in paste foam.   

2.      Heat oil in a heavy bottom saucepan.

3.      Add onion paste cover and cook till the light golden brown. Stir occasionally.

4.      Add tomato puree in onion paste cover and cook till dry thick paste. Stir occasionally.

5.      Add salt and mix well.

6.      Store refrigerator about 10 days, freeze about month.

Chaat Masala

Ingredients:                         

*1   Cup amboliya (dried mango) powder,
*1/3 Cup roasted cumin seed powder,
*1/3 Cup coriander seed powder,
*1/4 Cup Black paper powder,
*2 tbsp Black salt powder,
*1 tsp Asoeftida,
*1 tsp Red chili powder,(optional)
*Salt to taste,

Method:

Mix well together, store in airtight container.

Tea Masala ...

 Ingredients:

Chai masala (Tea Masala ..)

1 cup Dry ginger powder (soth powder),
1/8 cup Cardamom powder,
1 Big nut mug powder,
1/2 cup Black peper powder,
1/2 cup Cinnamon powder,
pinch of Javatri (optional),


Method:
Mix well all powder.
Store in air tight jar.
Add 1/8 tsp in making one cup tea.