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October 27, 2005
Sehri treats
Aloo ka salan
Ingredients
500 gms potatoes
1 tsp kalonji
1 tsp salt
½ tsp turmeric powder
2 tsp oil
1 tsp cumin seeds
1 tsp chopped garlic
Few curry leaves
Method
Peel and cut the potatoes lengthwise. Dip in the water and keep aside. Heat oil in a pan. Fry curry leaves, cumin seeds and chopped garlic. Add potatoes and the rest of the ingredients with one cup of water. Cover the pan and cook on low heat till potatoes are tender and thick gravy is obtained.
Chholay
Ingredients
250 gms white chick peas
¼ tsp turmeric powder
2 tsp oil
1 tsp green chillies chopped
¼ tsp soda
1 pinch of kalonji
Salt to taste
Method
Soak the chickpeas overnight with a pinch of soda. In the morning, put chickpeas in a pan with fresh water and boil them on low heat. When they become half tender, add rest of the ingredients and boil again till done.
Achar
Ingredients
2-3 carrots
¼ tsp turmeric powder
1 lemon juice
½ tsp chopped garlic
2-3 tsp oil
½ tsp red chilli powder
Salt to taste
Method
Cut the carrots into match-stick form. Mix all the ingredients including oil. Put the achar in a tightly covered bottle under sunlight for some days till it becomes soft and ready to serve.
Puri
Ingredients
250 gms flour
2 tbsp gms oil
Salt to taste
Oil for frying
Method
Knead flour, salt, oil and water together into a soft dough of medium consistency. Cover the dough and set aside for half an hour. Take some dough and make a small ball. Roll it onto medium size puri. Repeat this with the remaining dough. Heat oil and then deep fry till they puff up and turn golden brown in colour.
Suji Halwa
Ingredients
125 gms semolina
125 gms sugar
100 gms oil
1 cup water
A pinch of yellow colour
Method
Heat oil and fry semolina till aroma arises and it becomes light brown in colour. Add sugar, water and yellow colour and cook till halwa consistency is obtained.
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