MUSHROOMS CHILLA CREPES by Chef Ranvir Brar

Time for some healthy breakfast and time to pick up Ranvir Brar's book again .

I love this boooooook

 

I have used ketchup instead of tangy chutney.

COME INTO MY KITCHEN

Chef Ranvir Brar

 

His rec ipe

 

 

MUSHROOMS CHILLA CREPES

INGREDIENTS

For the Chillas

1 cup gram our (besan)

2 tbsp green coriander, chopped

tsp baking soda

Salt to taste

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp oil

For the Filling

cup mushrooms, chopped

cup cottage cheese (paneer), grated

cup fenugreek (methi) leaves, chopped

1 tbsp oil

1 tsp carom seeds (ajwain)

cup onion, chopped

cup tomatoes, chopped

1 tsp red chilli powder

1 tsp asafoetida (hing)

1 tsp turmeric powder

Salt to taste

For the Chutney

10 dried figs, chopped

1 tsp oil

tsp cumin seeds

1 tbsp sugar

1 tsp vinegar

Up to 1 cup water

METHOD

For the Chillas: To prepare the batter, combine the gram our, chopped coriander, baking soda, salt, red chilli powder and turmeric powder in a bowl. Add water and mix well. Rest the batter for 20 minutes.

For the Filling: Heat the oil in a pan. Add the carom seeds and chopped onion. Saut for 2 minutes. Then add the tomatoes and fry for a minute. Add the red chilli powder, turmeric powder and asafoetida; stir-fry. Once the raw smell is gone, add the mushrooms and saut on medium heat for 3-4 minutes. Once it dries out, add the grated cottage cheese and chopped fenugreek leaves. Mix gently till combined. Add salt and check seasoning. Remove from heat and cool. Transfer to a plate and keep it in the fridge to chill. Once chilled, remove from the fridge. Meanwhile make the chutney.

For the chutney: Place the dried gs in a small bowl and pour cup boiling hot water over it. Leave it aside for 10 minutes to rehydrate and become soft. Heat the oil in a small pan. Add the cumin seeds and allow to crackle. Place the softened gs in the pan with the sugar, vinegar and soaking water. Cook on medium heat, stirring all the while till it becomes a smooth, thick chutney. Adding up to cup more water if required.

Assembly: Brush the same pan with some more oil and heat. Pour a ladleful of batter onto the hot pan and swirl to spread out into a crepe. Cook till golden on one side, ip over. Spoon some of the lling on one side and fold the crepe to form a semi-circle. Then fold the crepe again into a triangle. Once done, transfer to a plate and keep aside. Repeat with the remaining batter. Arrange three crepes on each plate, with their tips facing one direction. Spoon some of the chutney over, garnish with sprigs of coriander.

 

Stuffed Aloo tikki

Stuffed Aloo tikki

Ingredients

1/2 cup boiled green peas
1 cup boiled and mashed potatoes
1/2 cup small cubed paneer
2 breads soaked in water and squeezed. 

2 tbsp fine flour

Few chopped green coriander leaves

1 tsp Chaat Masala

2 green chillies, 

oil  for frying

2 Tsp grated ginger

Salt

Red chilli flakes

Cumin seeds

Method

In a bowl combine peas, mashed potatoes, cubed paneer and all spices, corriander, ginger . Add squeezed bread and fine flour . Mix like a dough
Shape them into tikkis.
Heat oil in non-stick frying pan and fry

Breakfast Cutlets

Valentine special

Breakfast Cutlets 

Ingredients

Boiled and mashed potatoes 1 cup
Very fine chopped veggies ( capsicum, onion, carrot, etc ) 1 cup
Chopped corriander handful
Bread crbs 1/2 cup
Fine flour 3-4 tbsp
Grated ginger 2 tbsp
Cumin seeds 1 tsp
Salt
Pepper
Poha (beaten rice ). 1 cup

Method

Mix potato and veggies in big bowl. Add spices , ginger and corriander . Mix in bread crumbs and flour.

Mix well

Soak Poha on water for ten mins . Squeeze water from Poha and spread in a plate

Make hear shaped cutlet from potatoes mixture

Place over Poha and let Poha stick we'll all over Heart .

Fry in hot oil. . Serve with ketchup

Masala French sandwich toast

Masala French sandwich toast

Ingredients

Bread slices 4
Chopped veggies ( mushrooms, onion, capsicum etc) one cup
Garlic chopped 2 cloves
Grated cheese
Egg 2
Chopped corriander handful
Salt
Pepper
Oil

Method

Sautee chopped veggies and garlic in butter till cooked . Add salt n pepper

Beat eggs in bowl. Add chopped corriander. Add salt and pepper

Take bread slice .

Add cooked veggies and add grated cheese . Put another slice on top.

In a plate add egg mixture .

Carefully dip sanwitch over egg mixture .

In a non stick tawa , add 2 Tsp oil and heat . Cook sandwich on both sides till crunchy brown .

Enjoy

Mirchi Palak

Mirchi Palak

Ingredients

Spinach 1 kg
Corriander leaves handful
Green chilli 3-4 crushed
Red chilli flakes 1 tsp
Corriander powder 1 tsp
Cumin seeds 1 tsp
Salt
Turmeric 1 tsp
Garlic crushed 2 tbsp
Curd 1/2 cup

Method

Wash Chop fine spinach and corriander leaves . Keep aside .

Heat mustard oil in kadai till smokey .
Add cumin seeds and garlic . Stir fry till pink colour .

Add spinach and corriander leaves and crushed green chillies .

Add all spices .
 Stir fry at medium heat till spinach cooked and oil leaves sides .

Add salt to taste
Add curd and again bhuno till oil leaves sides . Keep stirring in the process.

Add chopped green chilli if you want more hotness.

Note :- the whole cooking process to be done in wok uncovered

Home made coffee

Home made coffee

The secret of my home made 

Milky , Frothy , creamy hand beaten Coffee.

Ingredients

(For one cup of coffee)

Nescafe Coffee 1 tsp
Sugar 2 tsp
Full fat milk 1 cup

Method

In a glass add coffee and sugar. Mix well . Add two drops of water.

With the help of spoon , beat coffee till it reaches light mustard shade and doubles in volume . The sugar should well mixed in Frothy mixture .

Boil one cup milk with little sugar.

Put Frothy Coffee mixture in cup first. Pour boiled milk slowly .

Mix the milk with spoon gently .

Sprinkle chocolate pwdr if you like

Enjoy best coffee (home made) if you are coffee lover

Hare pyaj aur aloo ki sabzi

Hare pyaj aur aloo ki sabzi

Ingredients

3 potatoes
Half kg spring onion
Cumin seeds 1 tsp
Red chilli flakes 1 tsp
Salt
Turmeric powder pinch
Garlic crushed 2 tbsp
Oil

Method

Wash peel and cut potatoes in cubes
Wash and cut spring onions .
First separate the white bulb part with tender green part from all the long leaves .

Peel the bulb and cut in roundles and keep separate.

Cut the long leaves discarding the ends and chop them fine and keep aside.

In wok, heat oil. Crackle cumin seeds
Add garlic , when get pinkish , Add potatoes and stir fry at medium heat till crispy . Add salt , red chilli flakes and turmeric powder and stir for two secs .

Then add chopped green leaves and cook till they get stir fried and soft .

At last add white part of spring onion. We do not want to cook them full.

Let it be crunchy keeping onion flavour intact .

Switch off the flame and serve with rotis.

Don't make it like saag.

Masala Gur

Masala Gur

Feedback to Minoo Bhasin and Atul Sikand on Sikandalous  cuisine FB group

I added in almonds, walnuts, dry coconut slices , fennel seeds, carrom seeds .

It is fantastic .

 

 

The Recipe is as follow s

1 kg gur 
I Table Spoon Desi Ghee 
2 to 3 Tablespoons Almonds -Crush them in mortar pestle ,they should not turn into powder. 
Kishmish/Raisins about a handful chop finely - Adjust.
2 Teaspoons Ajwaiin 
1 Teaspoon Saunf (optional) 
2 Teaspoons Saunth Powder/ Ginger Powder.
Dry coconut small piece sliced finely (optional)

Crush gur and keep aside...
Line a shallow dish with ghee and keep it ready for later 
(I used an old steel thaali of 2" depth)

Put kadai on gas and add ghee to it. Let it melt nicely.. when it's hot add ajwain. Once it splutters add crushed almonds and brown them. Once they are nice golden brown add sliced coconut stir for a bit. Also add Chopped kishmish and stir for 20/30 seconds. You can now add crushed gur. And stir till it melts nicely and is of a pouring consistency ..add ginger powder and stir well...

Once it's all a nicely mixed and there no lumps of gur in kadai it's ready to be poured into the lined shallow dish.Be careful it has to be done very quickly and carefully...empty melted masala gur into lined shallow dish..

After about 15/20 minutes or when it's firmed up a bit make barfi like cuts on it.You can keep them in a airtight jar after cutting in pieces. To be enjoyed after meals in winters.

KIMB chaat

Dogra delicacy in winters . The famous kimb eaten in winter afternoons

 

KIMB CHAAT

 

 

 

Kimb/hill lemon 1
Salt 1 tsp
Sugar 1/2 tdp
Handful corrisnder 
Green chillies 2
Crushed walnuts 2-3
Charcoal 
Mustard oil

Peel the skin and squeeze out juice. 
Cut into pieces and put in bowl

. Blend salt, sugar ,green chilies ,corriander . Make a paste and add it tokimb pieces . Add chrushed walnuts.

Take charcoal and burn it keep in centre of bowl. pour raw mustard oil in it and close the lid of bowl. Give it a dhuni or dungaar.

Enjoy

Michi Koota

Feedback to Sandhya Harsh Mirchi Koota

 

 

I cut green and red chillies lengthwise and crushed half in Sil- batta with little salt.

Be careful in handling chillies and use spoon to lift.

Rest followed her recipe

 

Ingredients

 

Green red chillies 500 gm
Salt 2 tspn
Turmeric powder 11/2 tspn 
Red chilli powder 1/2 tspn (optional for color)
Amchoor powder 2 tspn
Peesi hui raai 1/2 tspn
Heeng powder 1/2 tspn
Jeera 1 tspn
Rai (mustard) 1 tspn
Saunf, Methi dana powder 1/2 tsp
Kalaunji 1/2 tspn
Lemon juice ( optional)
Veg Oil 2 tbspn

Wash and dry fresh green or red chillies. Pound them in a mortar-Pestle into pieces (not paste) or else Cut into pieces. 
Heat kadai after you add oil. When hot, add tadka of heeng, jeera, rai and kalaunji. 
When these splutter, add crushed/cut chillies to it. Add salt and haldi powder. Mix well and cook on low flame by covering the lid. After cooking for about 10 mins check it. Stir and cook till they get bit tender. 
Now add rai powder, red chilli powder, methi saunf powder and amchoor powder and mix well and cook for another 5 mins or so. 
Check that the chillies are cooked well and the masala mixes properly with the chillies. Oil will leave sides of the kadai when cooked properly. When ready, add lime jiuce to it and mix well. Turn off the flame. Your mirchi ka kootta is ready.

Amount of lime juice and amchoor can be adjusted as per your taste.

Tip : prepare this and keep for 1-2 hours before serving. This will let the flavours mix well with the chillies.

 

 

 

Samosas

Winter and Hot samosa with cup of tea. A bliss in evenings

Just make these simple samosas, the truly old style evergreen samosa

 

Potli of happiness.

 

Simply Samosas

 

Ingredients

 

1/2 kg Refined flour/ maida
5 tbsp desi ghee
Salt to taste
1 cup boiled potatoes coarsely mashed
1/2 cup boiled peas
1tbsp red chili powder
1tsp Garam masala
2tbsp Coriander powder
2tbsp raw mango powder
1tsp cumin seeds
Salt
Vegetable oil for frying

 

Method:

 

Take 2tbsp oil in heavy pan.

Add the cumin seeds , potatoes and peas and sauté on low flame till the mixture is crisp and fragrant.

Add salt, garam masala, coriander powder, chili powder and raw mango powder.

Sauté for 30 seconds and Set aside to cool.

Sieve the flour, add salt. Add melted ghee and mix it very well.

Add small quantity of water

and knead to a stiff dough. Set the dough aside for 20 minutes.

Knead the two for a minute and divide the dough into 10- 15 balls of equal size.

Roll out each ball to a small rotis Cut it into 2 semicircles .
Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal from above.

Fill all the cones and set aside.

Heat plenty oil in a pan. Put the samosas in hot oil,

Keep low medium and deep fry till light brown.
Drain and enjoy