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September 15, 2007

BREAKFAST AMBROSIA

Wishing You all a Happy Ganesh Chaturthi!

Puris, Masaledaar- chane and Suji-halwa- food fit for the Gods!


puris,chane and halwa

Today I woke up in the morning with a warm, festival feeling and thought why not celebrate Ganesh Chaturthi by starting with a traditional breakfast, so here we are, why don't you too get into the mood??

Recipe for poories/puris-(makes 8-10 puris)

Ingredients-

  • Wholewheat flour(atta)-1 cup .
  • Warm water- 1/2 cup .
  • Salt- 1/4 tsp.
  • Oil for deep frying .

Menu:

Take a large bowl and combine all the above ingredients, adjusting the amount of water, added slowly ,whilst kneading into a tight dough.Roll and shape out into poories,deep fry to a peachy brown .Drain on paper towels and keep aside.

Recipe for masaledaar- chane- (serves 4)


masaledaar kale-chane

Ingredients-

  • kale chane-1 cup soaked overnight
  • onion- 1 small (very finely chopped)
  • tomato- 1 large
  • cumin seeds- 1 tsp
  • amchur(dry mango pwdr)- 2 tsp
  • garam- masala- 1 tsp
  • ginger- thinly sliced 2' piece
  • green chillies- 2 sliced
  • oil- 2 tbsp
  • salt to taste

Method-

Boil kale channe in pressure cooker till tender, heat oil add cumin seeds and the onions ,fry onions till golden then add tomato ,let cook for 5 mins.,or till oil separates from the masala add kale chane and rest of ingredients and continue cooking for at least 10-15 mins. more, it should be absolutely dry. Serve with the hot poories and halwa.

Recipe for suji-ka-halwa- (serves 3-4)

suji-ka-halwa

I am following a slightly different method here ,one which is quick and easy ,yet tastes extremely good!

Ingredients-

  • suji(semolina)-1/2 cup
  • powdered sugar- 1/2 cup
  • green cardamom(powdered)- 1/2 tsp
  • desi ghee- 2 large tbsp.
  • water - 2 cups
  • dry fruit (chopped)-2 tbsp
  • coconut - (dry )- 2 tbsp chopped

Method-

Heat ghee in a heavy bottom kadhai, add the suji and dry roast for few minutes, add the dry fruits and coconut and continue stirring and roasting till it takes on a light brownish-creamish colour and the rawness of the suji disappears(this requires total attention and dedication!), next add sugar and water,let cook for another 10 mins. till suji absorbs water and swells up and the mixture turns thick and creamy.Serve piping hot,yum!

Dig into a great-tasting weekend breakfast!

Sending this over to Latha for her event

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5 comments :

Asha September 15, 2007 at 6:14 PM  

What a treat for Ganesha!! Looks yum. Enjoy:))

Latha Narasimhan September 16, 2007 at 11:20 AM  

Nice spread for the lord, Bindiya! Loved your entry for the event!

TBC September 16, 2007 at 8:28 PM  

Your pooris look so good... perfectly puffed up:-). I like your Punjabi kadhi too.

Mansi Desai September 19, 2007 at 2:00 AM  

beautiful pics Bindiya, and wonderful recipes...reminded me of my old days:)

btw, you r on a roll today!! 7-8 posts in a day!! wow!!:D

Anonymous ,  May 10, 2008 at 2:47 AM  

Hi Bindiya,
I just happened to have stumbled upon your blog. I love it! All the info on kashmiri food...yummo!
Those kala channas are my fav. Do keep those recipes coming!!
Bina

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