PUNJABI CHHOLE ALOO, BHATURE, GAJAR KA HALWA

Happy Father's day to all the daddies out there, enjoy your Sunday!:))

Okay my dear people,
I have finally run out of ideas what to cook and post here! :P
This is my (1-2) 3rd Chole-Bhature dish I have posted so far at FH with different recipes each time. But this time around, it's really authentic Punjabi style Chhole Aloo, Bhature and Gaajar ka Halwa. Why do I say so confidently? Because all these recipes are from Punjab da puttar (son of Punjab) "Jiggs Kalra" and from his book "Classic Cooking of Punjab"!!
If not authentic enough for ya, write to him and don't blame me, although I confess I did not use 1/2 cup Desi ghee as he recommends!! ;D
We loved the thali, some tasty homely grub these are! YUM!!

Few backyard updates:
Well..here is red barn I was talking about before, all painted and ready get stuffed with my things.It looks pretty now! I have updated my new plants since last month and with some new plants too. With 98+F temp, most plants are thriving, I see some Grape and Plum Tomatoes already, yielded huge bunches of red chards and Radishes and few delicate ones like Methi leaves burnt down completely even though we water them every other day.
Get humorous when it gets too hot for comfort!
Last weekend, it was in excess of 100F temp here. My son checks the internet and says "Mom, we are way better, Maambaay has 106F today!". That's how he calls Mumbai/Bombay and somehow he thinks India IS Mumbai, may be the influence of Bollywood item numbers he watches sometimes on B4U! :O ......I say "Tushy, we are not from Mumbai, check Bangalore weather" and he says "Ba..ga..What?!" YUP! That's the beauty of raising Indo-American kids (Americans by birth with Indian heritage), constant entertainment for us Indyan (thank you Sunny Deol for that new word, what would we do without you?!:P) parents! Hahaha!
Sadly;
our beautiful Lake is drying already, hope the dreaded drought stays away for a while atleast. Weather is strange these days, there is huge flood in the Mid West, brush fire in California burning down everything and extreme heat, Tornadoes in the South, snow..yes... snow in some parts of US of A, all at same time! Sigh.....

Let's not get depressed now, shall we? Enjoy Punjabi thali! De Taali!!:D
I have changed the proportions slightly. I don't really need 11/2 lb of Chhole Aloo or need to use 1/2 cup Desi ghee as the recipe says in the dish and added powdered masala than whole masala (Bouquet Garni) in the gravy since it gives more flavor than just dunking the spices. Other than these changes, spices and method of making these are the same as the book. Enjoy!:)



Bhature:

These Bhatures go to "Roti Mela" and to host Srivalli from "cooking for all 4 seasons", who is hosting Roti mela
Here is one more from me Sri, enjoy !:)
Makes about 10-12, depending on how big you want the Bhatura. Usually in the restaurants, they make about 15" wide round puffed like balloon Bhaturas like you see here.


You need:
2 cups plain four/Maida,
1/4 cup Fine textured Semolina/Sooji/Rava,
1/4 tsp Baking soda,
1/2 tsp Baking powder,
2 tbsp Yogurt,
1 tsp fine sugar,
1 tbsp Ghee,
enough salt.
Enough oil to deep fry.
How to make them:
1. Mix flour, Semolina, salt, sugar, baking podwer, baking soda, make a well in the middle.
2. Add yogurt, ghee, and about 1 cup or enough water to mix to a firm dough,not soft, and knead well.
3. Cover and keep it aside for an hour. Divide into 10 or 12 round balls.
4. While oil is heating at 375F, roll out each one to 1/8" thick about 6" or bigger circles.Cover.
5. When oil is hot, deep fry until puffy like this and drain on paper.These Bhaturas do not retain much oil and puffs and stays inflated for a while because of the Semolina.
Serve right away with Chhole, salad and Gajar Halwa. You can reheat in the Microwave if you would like to serve them later.

Chhole Aloo:
Chole is commonly known as Chickpeas or Garbanzo. In Punjab, Chhole is also a delicious dish made of Chickpea with Aloo/Potato, a delicious combo with beans.

You need:
2 cups of Chick peas, soaked and cooked in 3 cups of water with a bit of Baking soda and Bouquet Garni bundle or use 15oz canned Chickpeas as I did,
2 Red potatoes, I peeled, cubed and cooked or deep fry these as the book says,
2 tbsp oil and 2 tbsp ghee, (or use 1/4-1/2 cup desi ghee if you are brave!)
2 Bay leaves,
1 tsp Cumin seeds,
2 small onions, grated or ground coarsely,
1 tbsp Garlic paste,
1 1/2 cups Tomato sauce,
The Bouquet Garni/Spices:
Bouquet Garni is, you are supposed to tie these in a cloth, put it inside the pan and boil with with Chick peas and water until it cooks and take it out to discard.
Instead, I ground all these to a paste and added to the masala to the pan fry in oil lightly.
2 Black Cardamoms/Moti Elaichi,
1" cinnamon stick/Dalchini,
1 tbsp roasted and crushed Coriander seeds,
2 Green chillies,
2 tbsp Ginger paste,
1 tsp Deghi Mirch pd/Paprika,
2 tbsp Cilantro.
Garnish:
Thinly sliced Ginger/Julienned,
Slit 2-4 green chillies, stuff with 1/2 tsp Amchur/Mango pd,1 tsp Garam masala.
(In a separate pan, shallow fry ginger slices in oil until crisp, take them out. Fry stuffed green chillies for a minute until bright green. Take out and cool.)
1/2 tsp crushed Kasoori Methi/Dry Fenugreek leaves.
1 tsp Amchur/dry Mango powder,
salt, Lemon juice.
To make Chhole Aloo:
1. Heat ghee and oil. Add bay leaves, cumin seeds, then Onion anf fry until light brown. Add green chilies, bhunno/fry for a minute.
2. Add garlic paste, saute. Add in Paprika/Deghi mirch pd, until masala leaves the sides of the pan.
3. Now add the Bouquet Garni paste, my style if you are not using in the chole cooking water, to the pan and fry lightly and add all chickpeas with it's water or 2 cups water or more, tomato sauce, simmer for 20mins or you see the pil on top of the gravy.
4. Now add cooked or fried Potato cubes, mix gently. Adjust the seasoning.Take of the heat.
5. Finally, sprinkle garam masala, Amchoor pd, lemon juice if needed, dry fenugreek or Kasoori Methi and mix well.
Before serving, garnish Chhole with shallow fries ginger, stuffed green chillies, Cilantro and serve with Bhature and Gajar Halwa!

Gajar Halwa:
Quintessential Punjabi dessert, Gaajar Halwa or Carrot pudding, is ever popular in North India. Grated Carrots slowly simmered in milk, sauteed in ghee and garnished with nuts and raisins, you can't beat the taste, served warm or cold.

You need:
3 cups Grated Carrots,
2 cups Milk,
1/2 cup sugar or as much as you like,
3 tbsp Ghee/clarified butter,
1 tsp Green Cardamom powder,
Saute Almonds in little butter until golden and raisins until plump:
10-15 Almonds, blanched and peeled or 2-3 tbsp,Slivered Almonds.
2-3 tbsp Raisins, dark or golden.
Garnish:
2 tbsp Khoya/condensed milk to solid,if you have it.
How to make it:
1. Boil milk in a large enough non-stick pan. Turn down the heat to medium and add carrots, cook stirring constantly until most milk has evaporated.
2. Add enough sugar to your taste, mix well and simmer until all the liquid has evaporated.
3. Now add ghee and fry the carrots for 2 minutes.Take the pan off the heat.
4. Add sauteed Almond s and Raisins, sprinkle Khoya on top before serving in individual cups.

Easy peasy Gajar Halwa: Add all the ingredients given above except nuts, Raisins and Khoya in a bowl and Microwave it on high first and then at 50% power once it starts thickening, often checking and stirring until until most of the liquid is gone and then add garnishing to serve!:)

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Not enough time to read last week, still reading the same book!

No movies for me either. I had planned to take kids to Kung Fu Panda, but they have made plans to go to that movie with their friends on the last day of school ie today after school is over in the afternoon.

Dishes I tried:

Karaikudi Sambhar from Latha N's blog.
Parotta from Maheswari's blog.
Chana ghassi from Seema's blog.
Uppu-Huli dose from Ramya's blog.
Varuthu Araitha Kootu from Lakshmi N's blog.
Vaighanache Upkari with Thambale Pudi from Ranji's blog.
Thank you Sunshinemom, Sailaja, Sashree, EC, JZ, Sireesha, Seema , Suma Rajesh for your various awards. Hugs to all of you!:)
Jamie of "Flavor Pantry" with her friend Beth's help, has created a beautiful "Inspiration award." She is kind enough to pass on this award to me.
Thank you Jamie. I am honored that you think my blog is inspiring you and others as well, makes it all worthwhile!:)
Sireesha, Madhu Ram, Siri, Shubha R and Sailaja awarded me this lovely award again, thank you too friends!:)
As per the award recipient requirements (you can read about them here), I have to share 4 things which inspires me and pass on this award to 4 bloggers whose blog I enjoy reading and inspire me as well.

Here are four of which inspire me:
1. Ocean waves, which are forever young and soothing, always represents new and never old.
2. Happy, shiny people; who spread cheer around and deal with life's hardships with positivity.
3. My kids; who smile ear to ear and show all their 28 teeth (yeah, 17yrs old had all 4 wisdom teeth pulled out and 13yrs old doesn't have his wisdom teeth come out yet, so it's still 28 out of 32 for them!:D), whenever they see my dishes, specially desserts!
4. Foodie Blogger community; inspite of having family demands and full time jobs, most of you still manage to tell stories, make dishes, make time to say hello to us and share your lives with us almost everyday, you all inspire me indeed!:))

And the "Inspiration award" goes to......

Here are the 4 bloggers who really inspire me by their lively posts, traditional and non-traditional dishes which makes me nostalgic sometimes and the way they share part of their lives with us. Thanks to all you gals, keep it up:
1. Sunita of "Sunita's World",
2. Latha N of "The YUM blog",
3. shn of "Mishmash"
4. Shilpa of "Aayis Recipes".

I must mention; one more fabulous blogger who inspire me, Viji of "VCuisine". Her blog is private, so I can't link but I am proud to give this "Inspiration award" to her. Thanks just for being you Viji, you are a great soul and a friend!:))

Thank you to each and every blogger friends, I am proud to be one of you. Have a wonderful week ahead!:))