Masala Dosa with Sambhar, coconut chutney and Podi

Debyi from http://www.healthyvegankitchen.com hosted this month’s challenge and ordered Indian Dosas for all of us at Fresh Restaurants (www.freshrestaurants.ca) in Toronto, Canada. Since we all live in a virtual world these days, we were all handed over a recipe from their cookbook  and asked to make dosas to serve ourselves. Now, masala dosas (and oh my dear idlis, made from a similar batter) are a very big favorites with me. I can eat them all the time. My parents and I spent a couple of years in Vishakhapatnam , Andhra Pradesh and that is where my mother learnt to make good idlis and dosas. Another big influence was my Aunt who spent half her life in Chennai, then Madras and cooked fabulous South Indian meals.

Unfortunately I cannot make something with grains and flour and call it a dosa. A similar fare called Chil-ra is made in North India and I will be talking about it at the end of the post. Hence, I used my regular recipe for making dosas . I hope Debyi won’t mind it……..I kept the whole thing Vegan .

The Recipe:

Dosa:

• Idli Rice 3 cups soaked in water overnight
• Black gram (Urad Daal)  1 cup soaked in water overnight
• Fenugreek seeds 1 tsp.
• salt to taste

Fenugreek seeds,urad daal soaked and drained and idli rice soaked and drained in picture 2

Soak fenugreek seeds and urad daal together in water overnight. Since I make idlis and dosas from the same batter, I soak rice and lentils separately. Grind the lentils with little water till a very smooth paste is achieved.

Ground lentils

Rice needs to ground well too…..adding rice paste to lentils paste and final paste before fermentation

After lentils and rice are ground well, add rice paste to lentils paste and add about 2 tsp. salt. Leave to ferment 12 to 14 hours. Unless, you live in a hot weather, in that case check after 5-6 hours. The dough should almost double.

Half the batter : after fermentation. Add water as required and dosa batter’s ready

Ladle the dosa batter in circular motion

Potato filling:

• Potatoes 4 medium boiled and chopped
• Onion 1 big sliced
• Ginger grated 1 tsp.
• Canola Oil 2 tsp.
• Asafoetida (Heeng) 1/2 tsp.
• Mustard seeds (Rai) 1 tsp.
• Fresh Curry leaves 2 stems washed
• Bengal gram (Chana Daal ) 1 tsp.
• Black gram (Urad Daal) 1 tsp.
• Turmeric powder (Haldi) 1 tsp.
• Red chilli powder (Lal mirch) 1/2 tsp.
• salt to taste

Potato filling ingredients clockwise:Fresh curry leaves, boiled potatoes, asafoetida, urad daal, chana daal, grated ginger, mustard seeds and sliced onions

To make the filling:

Heat the oil in a wok and add all the ingredients except potatoes, onion and salt.

Fry for one minute then add the onions. Let them fry for 2 more minutes.

When the onions start to turn translucent, add the potatoes and salt. If the mixture seems too dry, add 2 Tbsps. water. Cover and cook the filling for 5 minutes. The filling is ready.

Add the potato filling as the dosa starts to brown at the bottom

Fold the dosa and we’re done

I prepared 2-3 dosas at a time on a big electric griddle as I was serving 5 people at a time. The best crispness and color is achieved on an iron griddle. The iron griddle is heated , a couple of drops of oil are added to it and a raw onion just sliced at the top is used to spread the oil on the griddle. This is the traditional way of preparing dosas.

Sambhar :

• Split yellow pigeon peas (Arhar/Toor Daal)  2 cups boiled in a pressure cooker with turmeric and salt
• Canola Oil 1 Tbsp.
• Mustard seeds (Rai) 1 tsp.
• Cumin seeds (Jeera) 1 tsp.
• Asafoetida (Heeng)  1/2 tsp.
• Fresh Curry leaves 2 stems washed (remove the stems )
• Ginger 2 tsp. grated
• Garlic 2 cloves minced
• Shallots/pearl onions 1/2 cup (cut if required to bite size pieces)
• Tomatoes 2 chopped
• Vegetables of choice (beans, bell pepper, bottle gourd etc. ) optional
• Sambhar Masala powder 1 Tbsp.
• Tamarind concentrate 1/2 tsp.
• Salt to taste
• Cilantro/coriander leaves for garnish

To prepare the sambhar heat oil in a big saucepan. Add mustard seeds, cumin seeds, asafoetida and fresh curry leaves. When you hear the mustard seeds crackle, add the ginger and garlic.

Next add the shallots or pearl onions and fry for a little bit more. Next add the tomatoes. When the tomatoes start getting mushy, add the boiled lentils. Mix well and let it come to a boil. The consistency should be like lentil soup. It can be thinned a bit more if desired.  Finally add the sambhar masala powder and the tamarind concentrate.

(If using actual tamarind, soak it in hot water for 15 minutes. Take the pulp out and discard the fibrous portion and the seeds.)

Garnish with cilantro leaves and the sambhar is ready.

Coconut Chutney:

• Grated coconut (fresh/frozen) 1 cup
• Dalia Daal (Roasted split Bengal gram) 1/2 cup
• Peanuts 2 Tbsp.
• salt to taste

for tempering:

• Canola Oil 1 Tbsp.
• Asafoetida 1/4 tsp.
• Mustard seeds 1 tsp.
• Fresh Curry leaves 2 stems washed
• Whole Red chili 1

Dalia Daal/ Roasted split Bengal gram

This is a very basic coconut chutney but tastes great! To prepare the chutney, grind the chutney ingredients in a grinder (ideally) or a blender (I use) and add a little water. Grind the ingredients well till you get a smooth consistency.

Heat oil in a small wok and add all the tempering ingredients. Heat till you hear crackling noise and the tempering ingredients look crisp. Do not let it burn. Add immediately to the ground chutney.

The coconut chutney’s ready!

Coconut chutney

Please help yourself

Dosa with Nutella , caramel sauce and some sweet butter

Chil-ra or Godhuma Dosa:

The actual recipe given by Debyi uses spelt flour to make the crepe. In North India , it is called Chilra and in South India, it is called Godhuma Dosa (whole wheat flour dosa)

The way we make it in North India is slightly different and hence my clarifications. We do not eat the chil-ra with any curry. It is usually eaten with pickle or cilantro chutney or even Bhukni (a dry tangy spice powder)

The Recipe:

• Whole wheat pastry flour (atta) 2 cups
• Onion 1/2 medium minced
• Ginger 1 tsp. grated/minced
• green chilli 1 cut fine
• tomato 1/2 medium chopped fine
• Carom seeds 1 tsp.
• salt to taste
• water

Clockwise: Atta , water , onion, green chili, ginger and tomatoes

Chil-ra with yogurt and mango pickle……comfort food

Add all the ingredients and enough water to make a smooth batter. Make sure no lumps remain.

Heat a griddle and make crepes out of these. These will not be as thin as the lentil mixture. But the meal’s ready instantly. I used to love eating these as kid and still do. My kids are a big fan as well……….only I do not know if it’s the chance to eat pickle or chil-ra that draws them to it. Anyway, it’s a good quick fix for me .

Edit : 17 Sep.  09 : Oh Dear me! I just re-read my post and realized that I have written the quantity of rice as 1 cup and that of the lentils too. It was a typo. I am so very sorry if anyone has tried making this with the wrong ratio given.  I have marked in red , please do check.

It’s been a while since I posted anything North Indian on the blog. I have barely been able to post about the Daring Kitchen challenges. But, I am trying and here is a fresh, new authentic recipe .

Pea like potatoes, not peas and potatoes. This is about the very new smallest potatoes that you can find. Even in India, folks would be really pleased if they could lay their hands on fresh small potatoes. You can get very very tiny ones there. Spring and summer months are usually the best bet to find them freshest. Its difficult to find really tiny ones here but Farmer’s Markets usually carry fresh baby potatoes. These have very tender skins and are never peeled. On our visits to the Farmer’s Market, the husband does not like to pass by these without buying cause potatoes are his favorite vegetable . In my grandmother’s house, ‘aloo ka rassa’ or (potatoes and water with spice should be the correct description ) ) was made every day…..every day for 30-40 years……can you believe that? Now that I have finished describing our undying love for potatoes, let me proceed to the recipe. It is an easy one and requires very little preparation.

The Recipe:

• Baby Potatoes (smallest you can find) washed and scrubbed 1/2 Kg
• Fresh Ginger washed, scrubbed and minced  2″ piece
• Green chilli minced 1 (optional)
• Canola Oil 2 Tbsp. (Vegetable oil is fine too)
• Cumin seeds 1 tsp.
• Asafoetida 1/2 tsp.
• Turmeric  powder 1 tsp.
• Red chilli powder 1/2 tsp.
• Salt to taste
• Coriander seeds dry roasted and ground coarse 2 Tbsp.
• Amchur/Dry mango powder 1 Tbsp.
• Garam Masala 1 tsp.
• Cilantro leaves torn 1/4 cup

Washed scrubbed baby potatoes

The most important step I believe in these potatoes is the grinding of coriander seeds. In a wok, dry roast the coriander seeds till they turn aromatic and lightly brown in color. Set them aside. When they are cool enough to handle, grind them pretty coarse. This one ingredient will enhance the taste of the potatoes.

Heat oil in the wok (not a great idea to skimp on oil if looking for best taste……I must admit, I most often do ) add cumin seeds, asafoetida and turmeric powder. When the spices seem to be frying a little, add half the ginger and green chilli (if using). These do taste good when a little spicier than usual.

Next add the scrubbed potatoes, sprinkle the salt, mix and cover the wok. Reduce the heat to medium low. Let it cook for 10-15 minutes, stirring every 5 minutes. When the potatoes become tender, add the coarsely ground coriander powder, remaining amount of ginger, garam masala and amchur. Mix well and cover again for 2-3 minutes. Remove from heat and finally add the cilantro leaves and mix well.

Spicy baby potatoes or Matariya aloo are ready! Try these and I bet, these won’t last for long. These can be eaten on their own, as a side dish or with paranthas.

I would like to send these potatoes to Laura of The Spiced Life. It’s my grandmother’s recipe. This is indeed a simple, treasured recipe enjoyed by all at home.

Wish you all a very colorful & Happy Holi

Yesterday was the festival of colors Holi. In India, almost every household would be full of unrecognizable children colored with every shade in the spectrum. My Kids here in Michigan managed playing with dry colors and still coloring the kitchen walls and their clothes . If you want to know more about Holi this wikipedia article is great! I have written too many essays on “My Favorite Festival” on Holi and the Wikipedia article is quite comprehensive.

One cannot welcome the coming of spring (  Summer in India) without sweets. I wanted something simple and was happy when I discovered a GITS Gulab Jamun pack in the cupboard. Gulab Jamuns are very soft fried dumplings made of milk solids. The milk solid could either be dried milk powder or more traditionally Khoya (very thick milk, almost solid). I find the GITS mix to be the easiest and the best. There are very few things that I use from a premade mix but Gulab Jamun mix is definitely one of those. Its quite foolproof whereas in homemade ones, a little change in ratio can result in the sugar syrup not reaching the center of the sweet.

My relationship with making Gulab Jamuns is very old . I made Gulab Jamuns for the entire class & the teachers as a team leader in class 8 (part of work experience). You bet that did wonders to my confidence as a cook . Then onwards I have made Gulab Jamuns very often. At potlucks I am always asked to get these. While I oblige, I am bored of making more of the same. ( I get bored of cooking the same thing very very easy ) Now, don’t talk about Roti & Arhar ki Daal, that’s the staple

OK, First though I am rewriting the recipe as per what I did with it, full credit for this recipe goes to Sury’s Ranga Alur Puli of (Lima) Beans and Delhi Cha(a)t and Indira’s sweet potato Gulab Jamuns of Mahanandi. I remembered reading on Indira’s blog (I have read her’s back to front ) about some sweet potatoes and gulab jamuns so I went back to hers and checked out Sury’s too.

Give all the food bloggers 1 recipe and you will find unimaginable variations as results. That is what happened with me. Now , Ranga Alur Puli in Bengali should certainly mean colored potato sweet treat. I started working on Sury’s and Indira’s recipe and here’s what I ended up making. I don’t know what to call it and don’t care how it looks but it tastes absolutely fabulous. The husband commented that it tastes like coconut laddoo rolled in a gulab jamun .

What do you want to call it?

Fried pumpkin pie with coconut , anyone? ………..well Stuffed Gulab Jamuns is good enough!

So, I used butternut squash in the mix with Gulab Jamun mix and of course some spices. Stuffed it with coconut, almond, raisin, milk mixture and dunked it in sugar syrup with cardamom.

The Recipe: (Makes 35 large stuffed gulab jamuns )

For the Jamuns/Pulis/Gujiyas (what do U want to call it?)

• GITS Gulab Jamun mix 250 g (any other brand would be fine, GITS is my favorite)
• Butternut squash 125 g (cut in half, bake for 1 hour, cool, peel and puree)……….yeah………..that’s it
• Ground Cinnamon 1 tsp.
• Ground nutmeg 1 tsp.
• Canola Oil 2 Tbsp.
• Oil for frying 3 cups

For the Stuffing:

• Sweetened flaked Coconut 4 oz. (1/2 cup)  or substitute Fresh grated coconut
• Fat free Evaporated milk 8 oz (1 cup) or substitute whole milk
• Raisins 1/2 cup
• Ground almonds 1/2 cup

For the sugar syrup:

• Sugar 800 g / 3.5 cups
• water 1 liter/ 4 cups
• Cardamom 5 powdered

1. So, one day before making the gulab jamuns, I cut the butternut squash in half, removed the seeds and baked it for approximately an hour till the flesh was really soft. After it cooled , I peeled it and pureed it in a blender. Smooth, silky puree is ready. This puree could be used for soups or gravies also. Baking increases the sweetness of the squash and hence this method. A sweet pumpkin would be a great substitute too. This puree helps make rich gulab jamuns without the use of ghee.

Butternut squash before baking and after baking

2. Mix all the stuffing ingredients in a microwave safe bowl and microwave for a total of 6 minutes. Microwave in 1 minute / 30 seconds intervals initially and mix. When the mixture is sticky and not liquidy, the stuffing is ready.

Coconut stuffing ingredients

3. Mix the gulab jamun mix with the spices and mix well breaking any lumps with the hands. Add the pumpkin puree and mix. The dough will be quite sticky. Take the 2 Tbsp. oil and spread it in the palms of your hands and try to bring the mix together into one mass. Break off 35 pieces from the dough of equal size. Use more oil for the hands as required to avoid the stickiness. Make a thin round from the broken dough pieces using the tips of the fingers. Add 1/2 Tbsp. filling in each round and fold the round into a semicircle. Any shape that pleases the heart would be good. I made it into a semicircle based on Sury’s description and then just raised the edges for some pattern. Make sure there are no cracks on the surface. Cover with a moist towel to prevent drying up of the prepared jamuns.

Stuffed Gulab jamuns…..ready for frying

4. Add the sugar syrup ingredients in a deep vessel and let it heat up on medium heat till the sugar dissolves and then reduce the heat to very low.

5. Heat oil in a fryer or a wok as the sugar syrup is being made.When a very small piece of dough dropped in oil does not stick to the bottom and bubbles up immediately, the oil is ready. reduce the heat to medium. Add the stuffed prepared jamuns one by one slowly and continuously turn them with a very light hand making sure that it does not get broken.

Stuffed Gulab Jamuns frying

6. They should be fried well and reach a dark brown color. Transfer them to the slightly simmering sugar syrup. Fry the next batch as the earlier batch soaks in the syrup. The jamuns increase quite a bit in size as they soak. Remove them on a different plate if there is crowding in the vessel with syrup and transfer them all back to the vessel once all the gulab jamuns have soaked. Put the heat off under the sugar syrup when all the jamuns have finished soaking. Some syrup should remain in  the end and it should not be very thick.

Stuffed Gulab Jamuns

Celebrating with Daanedaar Besan Ke Laddoo

It has been 1 year since I published my first post. Yes, Charche Chauke Ke turned one!! Even though it has been difficult at times to find time to blog, it has been a lot of fun.

Ch Ch Ke………what………is a regular question ?? “Yeah, that’s a blog I write, it is about my discussions of the urban Indian kitchen ” I almost always reply with a cheeky smile. It is about my experiments in the kitchen and some random thoughts. Sneaky tidbits as I watch my kids grow. The smile is cheeky cause I know there are far better cooks and writers than me almost everywhere. But here is my journey as I learn to cook better, healthier and more wholesome everyday.  My attempt here is to chronicle what is important and interesting to me. I write about what I know, have seen my seniors do and learn more as I go about. It is very satisfying to know what you think cause it is a very important part of Charche Chauke Ke.

A big thank you to all who have visited this blog in the year past. Finally the resolution: That I will continue blogging as much as I can into the coming year as well. One step at a time:) . So, please pick a laddoo up virtually and join me in marking the first year of this blog.  Pick that glass of water up and clank it with mine….”Cheers” )

Besan Ke Laddoo can be made in several ways. Here’s my Nani’s (maternal grandmother’s) recipe, only it is using a little lesser amount of ghee (clarified butter).  I like my laddoos simple, no nuts etc. though they can be added if you desire.

The Recipe: (Approximately  40 small laddoos)

• Gram flour (Besan) 3 cups
• Ghee (Clarified butter) 3/4 cup
• Castor Sugar (Bhoora)  1 cup
• Milk 1/4 cup (Can be whole milk or even skim milk if you want)
• Cardamom powder (Elaichi) 2 tsp.

Take besan and ghee in a wok and keep the heat to medium high. Keep stirring till the besan starts to brown a little . Next take a Tbsp. of milk in your palm and sprinkle all over the besan which is frying. Keep stirring till the milk is absorbed well by the gram flour. Repeat till all milk is absorbed by the gram flour. This is an important step. Not only does this make small grain like texture in the gram flour but it also makes the laddoo less dry. Besan Ka Laddoo made in less ghee would otherwise taste quite dry.

Gram Flour

Gram Flour after addition of milk

The ghee separates……indication that the besan has fried enough

Keep stirring till the ghee separates as in the photograph above. Turn the heat off and let the besan cool a little. When the besan mixture is warmer and can be handled by bare hands, add sugar to the mixture. Grainy castor sugar is a good alternative to the traditional boora. ‘Boora’ was prepared by heating sugar with water and drying it completely till the normal white sugar would reconstitute itself into grains. Its quite a tardy process and I am glad I had some store bought boora from India;) to add to the laddoo.

Mix the cardamom powder to the mix. Pick out fistfuls of besan mixture and compress it till it feels like one mass. Then compress it further to make  a perfect round. Lastly a technique is used to get a smooth, shiny round which is quite easy to adopt if seen. Unfortunately I do not have any pictures so I will try my best to explain in words. The fist is opened with the compressed besan in the center of the palm. The hand is then shaken continuously and the besan round is allowed to move in the hand. Slowly, the entire round becomes smooth and shiny. Laddoos are ready!

Please try one!!

Aparna (another Daring Baker…….and Daring Bakers also turned two years old on 19th November!!) of My Diverse Kitchen is also celebrating her first blog anniversary with Sweet Celebrations . Here Aparna……pick a laddoo up……..to us…………:)) .

These laddoos are also on their way to Joelen of Joelen’s Culinary Adventures who is hosting Devon Ave. Indian-Jewish Adventure this month.

Cheers!!

Dried Red Kidney Beans

Rajma or Red kidney beans were rarely made in my house in India. It was a treat made, like, once in 6 months and that too……..with potatoes like a vegetable;) . My grandmother had a grave dislike for kidney beans for its flatulent tendencies. She also believed that its ‘taseer’ was hot. Now, that means that it was one of the foods that would cause excess heat in the body when eaten. The flatulence part of kidney beans cannot be disputed but I really don’t know much about “hot” and “cold” foods . Anyway, kidney beans are quite a favorite with people from Punjab and Delhi. I believe that it is not that commonly eaten in Uttar Pradesh. I got a request a few days back from Lavanya, who wanted me to tell her how I made Rajma. Thank you for considering my recipe worthy enough to know. Well! this is how I make Rajma,it is mostly liked by all who have had to eat it. Try it out and let me know what you think. This blog is nearing its first anniversary which is BIG for me cause it’s hard to believe that I am still blogging:).

I ate Rajma a lot when I was suffering from Gestational Diabetes. This is one of  the few foods that women who suffer can eat without worrying about the numbers, as it has enough protein and folate AND is also filling:).One can have  2 servings, 1/2 cup each and that would equal approximately 30 g. carbs. At least this paired with 1 thin roti 6″ in diameter along with LOTS of lettuce and cucumber worked very well for me. This is when my lunch was restricted to only 45 g. carbs.  Since, I have gone through the pain of gestational diabetes and am a good candidate for diabetes in the future , I try to eat as much sugar as I can eat now:))…………………….NO, I am careful of my diet and I am sending this recipe to all diabetes conscious people:)  Sangeeth’s  Eat Healthy Fight Diabetes Contest of Art of Cooking Indian food and Raulillo OK’s Blogg Event: Gastronomical adventure 2008 on the occasion of World Diabetes Day on November 14th.

I have learnt to make decent Rajma from my Husband’s  Aunt who makes Rajma quite well. Never really sat and jotted down this recipe from her but I believe that mine turns out quite like hers now:).  The key points in a good rajma recipe is that the kidney beans should be well cooked (one should not need to apply pressure to break the beans (hey, we don’t want a paste either…..somewhere in between) ) and the gravy should not be watery.

The Recipe:

• Red Kidney Beans 1 1/2 cups soaked for at least 4 hours or overnight
• Vegetable oil 1 Tbsp.
• Bay Leaf 1
• Cinnamon stick 2″ piece
• Onion 1 big chopped very fine
• Ginger 2″ piece minced
• Garlic 5-6 cloves minced
• Green Chillies 2 chopped fine (add less for less heat, though this results in medium hot)
• Cumin seeds (Jeera) 2 tsp.
• Asafoetida (Heeng) 1/2 tsp. (optional)
• Turmeric powder (Haldi) 2 tsp.
• Coriander powder (Dhaniya) 2 Tbsp.
• Salt to taste
• Tomato puree/Tomato sauce 1 1/2 cups or about 4 medium sized tomatoes chopped fine
• Water 3 cups
• Garam Masala 1 Tbsp.
• Kasoori Methi 1 Tbsp.
• Cilantro leaves for garnish 1/2 cup

I used to boil the kidney beans prior to adding it to the gravy but now I have learnt that it is not a necessary step. With the help of a pressure cooker, a well soaked kidney beans gets cooked quite well in the gravy itself. Hence all the masalas can be directly fried in the pressure cooker itself. This recipe makes quite a lot of curry, but then who minds rajma leftovers?

Heat oil in the pressure cooker. Add asafoetida (which I add in addition to garlic to reduce the flatulence tendencies of the beans), cumin seeds, bay leaf, cinnamon stick and turmeric powder. Add finely chopped onion, ginger,green chillies and garlic. Fry it well, when this mixture starts to brown, add coriander powder, salt and tomatoes. Fry a little more till this mixture starts to dry out and one can specks of oil on the masala. If you are using fresh tomatoes, the tomatoes should be all mushy at this stage. In case the masala starts sticking to the pan, you can add 2-3 Tbsps. of water to it and stir well. Next add the kidney beans and the water. Close the pressure cooker. Keep the gas on high flame till you can hear the pressure being built up (approximately 2-3 minutes), then reduce the flame to medium low. I tend to cook until I hear 4 whistles (approximately 30 minutes).

When the pressure cooker can be safely opened, open it and check the salt. Add more if needed. If the curry is dry, one can add some warm water to the rajma or add plain water and heat the gravy well again. Now add the Garam masala and Kasoori Methi. Its a good idea to crush the kasoori methi between your palms as you add to the curry. Add fresh cilantro leaves just before serving.

Rajma Chawal (Red kidney beans with Rice) is quite famous and pairs beautifully but the last time I made Naan with it and so the rice had few takers:). In fact, the best quality of rajma is that it can be paired well with almost anything………roti, parantha, tortilla, bread…………:) Save leftovers in the refrigerator. This is ideal for freezing too, lasts a good couple of months in the Freezer and the taste remains the same. And yes, if you are short on kidney beans, by all means, add a potato to this recipe………..I sometimes do that just cause I want my mother’s rajma:)

Enjoy………Rajma

A very happy Deepavali to my readers!!  Had a fabulous festival of lights, cooking for Diwali was a very satisfying experience this year with just a  few hitches..:)

As I had not tried this month’s Daring Bakers Challenge early enough this month, I am a day late in posting this month. This month’s challenge was hosted by the benevolent Rosa of Rosa’s Yummy Yums. This challenge is also a tribute to the memory of Sher of What Did you Eat who passed away suddenly in July. She was to host this month’s challenge along with Rosa and Glenna of a Fridge full of Food.

Here are the pizzas I made up without much pre-planning.

Garden veggie pizza with Paneer

Olives, spicy lentils, paneer and cilantro Pizza

The main thing is the pizza base.

The Recipe:

EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.

RECIPE SOURCE: “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

***************

~ BASIC PIZZA DOUGH ~

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum

1 3/4 Tsp Salt

1 Tsp Instant yeast – FOR GF use 2 tsp

1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)

1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)

1 Tb sugar – FOR GF use agave syrup

Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.

The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.

During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.

In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.

You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Garden Veggie Pizza with Paneer:

• Tomato 1 sliced thin
• Shallots 2 sliced
• Garlic 2 cloves minced
• Ginger 1/2 inch piece minced
• Roasted Red Bell Pepper 1/2 sliced
• Paneer 1/4 cup sliced
• Sea Salt 2 tsp.
• Chat masala 1/4 tsp.
• Cilantro leaves 10-12 for garnish

Since sauce and toppings both were a MUST according to the rules…………my sauce for this was a very unusual one………if it can actually be called a sauce;)

Mix ginger, garlic and tomatoes. Add salt and let the whole thing sweat for 5-10 minutes. After we have some liquid in the mixture…….this becomes our sauce;). Spread this on the pizza base. Add shallots, roasted bell pepper and paneer.

In the 500F oven for 8 minutes. Remove from oven and garnish with cilantro leaves immediately and sprinkle with chat masala.

The result was absolutely delicious:) A great quick fix if you have pizza base ready.

Note: Chat masala can be bought at most Indian Stores. It is basically a tangy spicy mix.

Olives, spicy lentils, Paneer and cilantro Pizza

Kaheen ka eenth, kaheen ka roda………..Bhanumati ne Kumbha joda

(bricks from somewhere and pebbles from somewhere else, Bhanumati somehow made a house………….)

Diwali had some leftovers too:) Made Kachoris for Diwali and the (peethi) spicy lentils were left. They are a big favorite in my house as you must have seen in my previous posts:) Peethi Bhara Daal ka Dulha, Peethi ki Paronthi……….;)

The Recipe:

Spicy Lentils:

• Urad daal/ split black lentils without skin 1 cup
• Ginger 2″ piece chopped fine or grated
• Oil 2 tsp.
• Green chili 2 chopped fine
• Red chili powder 1 tsp.
• fennel seeds/saunf 1 Tbsp.
• cumin seeds/jeera 2 tsp.
• Fenugreek seeds/methi 1/2 tsp.
• Garam masala 1 tsp.
• coriander powder/dry cilantro powder/dhaniya 1 Tbsp.
• Asafoetida/heeng powdered 1/2 tsp.
• Dry mango powder/Amchur 2 Tbsp.
• Salt to taste

• Trader Joe’s Mixed Olive Bruschetta
• Paneer 1/4 cup crumbled
• Cilantro leaves 10-12 for garnish

For the spicy lentils, the lentils, ginger and green chillies are ground coarsely. They are then fried in oil with the rest of the spices.  These can be stored in the refrigerator for upto two weeks.

Bake the pizza crust for 5 minutes. Remove from oven. Spread the bruschetta mix , top with spicy lentils and paneer. In  the oven again for 6 minutes.

Out form the oven and garnish with cilantro leaves.

The son just loved this one. This is a strange combination but delicious………..trust me:)

By the way, here’s the snap of me trying to toss the dough. All rules satisfied;) I don’t think I know how to toss the dough at all but it was fun.

That’s my flying Saucer……..

Thank you for a fun challenge Rosa. Have you checked other Daring Bakers’ posts on pizza as yet or not?? Don’t be late like me;)

Expenditure:

• Bread Flour $ 2.68 ………from Kroger…………lots left
• Paneer $ 4.49 …………from Indian Store ………………lots left
• Total ………….$ 7.17 …………not bad at all:)

Cucumber and Taro root/Colocasia/Ghuiyan/Arbi

I am having a tough time describing ‘Rassa’ in English. I call it a gravy but rassa is not exactly a gravy.It is a thin watered down version of gravy.Another popular word for it in Hindi would be ‘jhol’.

As the title would suggest, this is not the sexiest of recipes.”Rasse ki Ghuiyan aur Kheera” is no competition to “Chhole” or “Rajma” or “Butter Chicken” & the spicy likes. But, on days when comfort food tops the list and one is tired of spicy food, this is what I make. The more I pay attention to what people are eating these days……I realize that simple, blandish food is not cooked in Indian homes anymore. I grew up eating the most bland and simple food in my house as I also previously mentioned……I used to be completely tired of bottle gourd, bitter gourd, cucumber, potato and hardly any spices…….. Spicy food was only made on weekends or if we had visitors. My parents have always been too careful of what they ate and the other reason was that my grandmother (who lived with us)did not even eat onions and garlic. So, it was plain food on the table every day. But nowadays I realize that I am done with enjoying the spicy food I missed and now I miss the simple dishes that my mother mostly served.

This recipe used to be a favorite of my grandmother who was quite a good cook. I didn’t see her cook too much but she was quite knowledgeable.

Colocasia or Ghuiyan in India can irritate the throat at times so it should be cooked well. In the USA though, I have not encountered the variety that causes the irritation. Though I think the taro I have mostly found here is much drier than the ones eaten in India. There are a lot of varieties of this starchy sticky root:). Cucumbers used for this can be the bigger ones too. Big cukes do not make flavorful salads but just fine in this recipe:) .  Please do not skip the carom seeds and dry mango powder in the recipe.

The recipe:

• Cucumber 1 chopped
• Taro root/Arbi/Ghuiyan 6-8 boiled, peeled and chopped
• Vegetable Oil 1 tsp.
• Carom seeds/Ajwain 1 tsp.
• Asafoetida 1/4 tsp.
• Cumin seeds/Jeera 1/4 tsp.
• Turmeric /Haldi 1/2 tsp.
• Red chilli powder 1/2 tsp.
• Salt to taste
• Dry mango powder/Amchur 1-2 Tbsp.

Boil the colocasia root in a pressure cooker till tender but not too mushy. One whistle would be enough. Peel it and chop.

Chop the cucumber. Discard the big seeds, if any.

Chopped Cucumber and Colocasia

Heat the pressure cooker and add oil to it. Add cumin seeds, asafoetida, carom seeds, turmeric and red chilli powder. When the mixture starts sizzling, add the chopped vegetables to it.

If you like a thicker gravy, saute the colocasia till you get a thin film at the bottom. Add 1 cup water. Traditionally, water is added right after the vegetables, cause the gravy is quite thin. Add salt and close the lid of the pressure. After 2 whistles, open the pressure cooker and add the amchur powder. Mix well. If you want a thicker gravy at this stage, a couple of pieces of colocasia can be mashed in the gravy. Adjust salt, chilli and amchur as per your taste.

Rasse ki Ghuiyan aur Kheera is ready. Hardly any fat and delicious. I must say that this is an acquired taste though. Its not spicy at all but quite tangy. My  son is fond of this vegetable precisely for this reason. Too easy to make and goes fabulously with paronthis/paranthas . A side of greens or a salad with fresh paranthas would make a fabulous meal.

Rasse ki Ghuiyan aur Kheera

This is my contribution to  Cooking 4 all seasons, ‘Curry Mela’. Wonderful Srivalli is so great in hosting her melas that you just can’t miss it. So, here we come ‘Curry Mela’.

I would also like to contribute this recipe to ‘Eating with the Seasons- August’ hosted by Maninas: Food Matters. The seasonal item here is definitely the cucumber. If you have a bounty from your garden, this is the recipe:).

]]> http://charchechaukeke.wordpress.com/2008/08/10/rasse-ki-ghuiyan-aur-kheera-taro-cucumber-in-gravy/feed/ 5 vivnidhi A_01 A_05 A_17 http://charchechaukeke.wordpress.com/2008/07/11/soya-aloo-ki-sabji-fresh-dill-and-potatoes-dry-curry/ http://charchechaukeke.wordpress.com/2008/07/11/soya-aloo-ki-sabji-fresh-dill-and-potatoes-dry-curry/#comments Fri, 11 Jul 2008 14:32:05 +0000 vivnidhi http://charchechaukeke.wordpress.com/2008/07/11/soya-aloo-ki-sabji-fresh-dill-and-potatoes-dry-curry/ ]]>

Soya Aloo ki Sabji

In Hindi, Dill is called soya.  Wonder why, huh. Anyway, fresh dill is quite a favorite with me. The most common preparation in my house is the one with potatoes as the picture says. Another great snack is when you mix dill with rice flour and coconut, make small flatbreads and pan fry. Sindhi Sai Bhaji needs Soya. Another most common use in north Indian homes is to knead it with whole wheat flour and make paranthas/flatbreads with it. And yes, it pairs pretty well with Methi/Fenugreek leaves too. The husband loves salmon with a side of dill dip.

Soya Aloo ki Sabji: (2 servings)

• Potatoes 1 large or two medium chopped
• Fresh Dill/soya 1/2 bunch cut fine
• Ginger 1/2 ” piece minced or grated
• Green chilli 1 cut fine
• Oil 1 tsp.
• Asafoetida 1/4 tsp.
• Cumin seeds/ Jeera 1/2 tsp.
• Turmeric powder/ haldi 1/2 tsp.
• Red chilli powder 1/4 tsp.
• Coriander powder/Dhaniya 1/2 tsp.
• Dry mango powder/ amchur 1/2 tsp.
• Garam Masala 1/4 tsp.

A cast iron skillet is great to cook potatoes in. It gives the potatoes a great crust which makes the dish delicious, so use it to cook the potatoes in if you can. Heat the skillet and add oil. Add asafoetida, cumin seeds, turmeric powder, red chilli powder and coriander powder to the oil.

When you hear the sizzling sound, add the green chilli and ginger. Saute briefly for 30 seconds and then add the potatoes and the dill. Reduce the heat to medium low and cover the skillet. Let it cook like that for 15-20 minutes till the potatoes look like they are done. You can stir a couple of times in between.

Lastly add dry mango powder and the garam masala. Mix well with a light hand. And soya aloo ki sabji is ready. This makes a fabulous side dish, whether with lentil soup or even a spicy curry. Its delicious to just snack on them too:). Tastes great with rotis, paranthas or even rice.

Simple lunch: Soya Aloo ki sabji, daal, yogurt and rotis

I forgot to mention that we lost power for almost 34 hours last week. It was a nightmare, I had to heat milk on a candle for my son in my apartment. After 2 meals outside, we were tired of eating out and guess what, we fired our charcoal grill for an impromptu BBQ on 3rd July. The son was craving regular roti sabji………….so I realized I could cook up an entire Indian meal on our small grill. It was just fantastic……tandoori rotis and Rajma………..and potatoes with dill:).

Just mix all  the ingredients listed above in an aluminum foil. Make a sort of a pocket which holds all the ingredients and close it. Put it directly among the coals. In 15 -20 minutes, the potatoes are ready! You will open up to an aroma of asafoetida when you open the packet. Some may not like that but in a few minutes, the smell reduces and then the potatoes taste really good. This is on its way to Joelen’s Culinary adventures Grilled recipes.

This is also on its way to Sweetnick’s ARF/5-A-Day Tuesday cause this is certainly antioxidant rich:).

]]> http://charchechaukeke.wordpress.com/2008/07/11/soya-aloo-ki-sabji-fresh-dill-and-potatoes-dry-curry/feed/ 10 vivnidhi July_57 chJuly_58 http://charchechaukeke.wordpress.com/2008/07/01/imli-ke-bade-lentil-fritters-in-tamarind-sauce/ http://charchechaukeke.wordpress.com/2008/07/01/imli-ke-bade-lentil-fritters-in-tamarind-sauce/#comments Wed, 02 Jul 2008 02:00:47 +0000 vivnidhi http://charchechaukeke.wordpress.com/2008/08/03/imli-ke-bade-lentil-fritters-in-tamarind-sauce/ ]]>

Imli ke Bade

Barely any time to say anything. Coming steaming hot from an American kitchen which has roots in Uttar Pradesh, India.

The Recipe:

For the Fritters: (Makes 18 medium size badas)

• Black Gram lentils/Urad daal 1/2 cup
• Ginger 1″ piece
• Green chillies 2
• Oil for frying

For the Sauce:

• Tamarind concentrate 1 Tbsp.
• Jaggery / Gud 2/3 cup
• Fat free Yogurt 2 Tbsp.
• Salt 1/2 tsp.
• Oil 2 tsp.
• Asafoetida powder/heeng 1/2 tsp.
• Cumin seeds/Jeera 1/4 tsp.
• Mustard seeds/ rai 1/2 tsp.
• Turmeric powder/Haldi 1/2 tsp.
• Fenugreek seeds/ methi 1/4 tsp.
• Fennel seeds/ saunf 1/4 tsp.
• Green chilli 1 minced
• Ginger 1 ” piece minced or grated
• Cilantro to garnish

1.Wash and soak black gram lentils in water for 2-4 hours.

Black gram lentils before and after soaking.

2. Drain the water from the lentils completely. Grind with ginger and green chillies. Start with no water and keep adding 2 Tbsp. of water till you can grind very fine. Keep grinding and cream if possible. To test that the lentils are ground properly, take a cup full of water. Make a small ball of the ground lentils and drop in  the water. If it floats, the lentils are ground well. If the ball of lentils sinks to the bottom, the fritters are going to hard, so grind more, maybe add a little more water to facilitate grinding. Grinding the lentils properly is the most important step.

Lentil ball floating in water: the lentils are ground well.

3. Now heat the oil to high in a saucepan. When the oil is ready, lower the heat to medium high and fry the fritters. Let them turn golden brown.

Fried lentil fritters

4. Mix 1 tsp. of tamarind concentrate with 2 cups water. Remove the fried fritters on a paper towel and put them in the tamarind water. Let them soak for a while till they have softened. Remove them when soft and press lightly with your hands to remove the water. This just helps further soften the badas. These can be refrigerated like this for a couple of days. This can be done ahead and kept.

5. Soak jaggery in 2/3 cups of water for 10-15 minutes. Press with your hands, and mix jaggery well with the water. Strain the water so that no dirt comes in the sauce. Blend this jaggery water with yogurt. Mix well.

6. Heat the saucepan again and add the  2 tsp oil. Add cumin seeds, mustard seeds, asafoetida, turmeric fenugreek seeds and fennel seeds.  When all this sizzling, add ginger and green chillies. To this add the jaggery yogurt mixture and 2 cups water. The water used to soak the badas is ideal. Add salt and stir well initially. Cook for 5- 10 minutes on medium heat till the whole thing comes to a rolling boil.  Put the gas off, add the badas and cover. In 10 minutes the Imli ke bade are ready!  Adjust the salt, chilli, jaggery as per your liking. Add red chilli powder and roasted cumin seeds powder if you want it hotter and spicier. Garnish with cilantro and serve.

Tastes best with rice, even though Rotis are always made along with it in my house. It can also be eaten like a snack.

The Imli ke Bade are rushing to Sig hosting the JFI – Tamarind this month which was started by Indira of Mahanandi. I hope I make it in time. Huff, puff, bye everyone!

Deliciously sweet & sour : Imli ke Bade

Choode Matar ki Tehri

Chooda or poha in Hindi or beaten rice, flattened rice is eaten all over India. It is widely available at Indian stores in the US. It comes in two varieties..thick and thin. Kande pohe (onion beaten rice) is a very popular snack in Maharashtra, India. Choode matar ki tehri is more like a delicacy eaten in Uttar Pradesh(Benares or Varanasi region to be more specific) when the fresh peas are harvested. It is similar to poha yet has a very distinct Uttar Pradeshi stamp on it:). One should use thick poha to make the Maharashtrian version. In Uttar Pradesh, the thinner kind was more widely available, hence even thin beaten rice can be used to make this but one has to be very careful with the thinner ones as they tend to stick to each other. So, anybody trying this for the first time should go for the thicker poha.

The Recipe:

• Beaten Rice/Poha/chooda : 2 cups
• Milk 1 cup
• oil 1 Tbsp.
• Asafoetida/ Heeng powdered 1/2 tsp.
• Cumin seeds/ Jeera 1 tsp.
• Turmeric powder 2 tsp.
• Red Chili powder 1/2 tsp.
• Rai / mustard seeds 1/2 tsp.
• Ginger 2″ piece minced or grated
• Green chilies 2 minced (can be adjusted as per taste)
• Green peas 1-1/2 cups
• salt to taste
• Garam masala 2 tsps.
• Fresh Cilantro leaves/ Dhaniya 1/2 cup chopped
• Lime juice 2 tsps.

Soak the beaten rice in 3/4 cup of milk for 10 minutes. Keep fluffing every 2-3 minutes to avoid them sticking together.

Heat oil in a saucepan and add asafoetida, cumin seeds and mustard seeds. When you hear the mustard seeds popping and cumin seeds sizzling, add half the ginger and the green chillies.

Saute briefly and then add the green peas.  Cover the pan and lower the heat. Add half the salt. Frozen peas are ideal as they tend to be really fresh. Contrary to popular belief, frozen peas are actually better than supermarket peas in the pod. If you grow your own or buy fresh from a farmer, its a different story. But, in general, peas tend to lose the fresh flavor quite quickly , the companies which freeze the peas, do it quite quickly to retain the flavor. Hence, the frozen peas are quite fresh, in general. So, stop feeling guilty when opening the freezer pack:).

When the peas have turned to a fresh green color, add the soaked beaten rice and sprinkle turmeric, red chili powder and rest of the salt on top. Mix well, with a light hand, making sure that not a lot of beaten rice is broken. If the mixture looks too dry, sprinkle some milk on it and cover again. Work on a low flame. In about 5 minutes, the tehri is ready.

Garnish with cilantro leaves and half the ginger that we saved. Sprinkle the garam masala on top. I like to cover the pan again for 5 minutes after putting the gas off for the flavors to mingle. The ginger added in the end and the cilantro adds a lot of flavor to the dish.

This is distinct from the regular poha we make cause 1) it is soaked in milk instead of water. 2) Traditionally it does not use onion or potato. 3) The main flavors are that of asafoetida and garam masala and a lot of peas are used. 4) no curry leaves are used.

Do try this version. Even though I love the quick regular poha, this is a delicious change and loved by all at home. When you would want to reheat (if there are any leftovers) use 2-3 tsps. of milk before heating so that it doesn’t taste dry.

Enjoy!

I couldn’t miss the SWC- Uttar Pradesh, hence, here’s my entry on the final day. This is also my entry to WBB -Express Breakfasts……heading to Raaga in an express…………