Thathai Bhatia Cuisine

Sabudana Khichadi

2010-05-01T02:30:00.000-07:00

Ingredients

1 cup sabudana,
1 table spoon ghee,
1 tsp jeeru,
2 chopped green chillies,
salt to taste.

Method

Soak Sabudana for 1 to 2 hours. Heat ghee in pan and put jeera in it.Add chillies & soaked Sabudana in it and salt. Mix it well. Leave it on low flame for 5 to 6 minutes.
Spread coriender leaves for decoration.

Serve hot

Tri daali Paut (teen/ three dal)

2010-05-01T01:43:00.000-07:00

Ingredients

for main preparation:

1 1/2 glass of water
½ cup channa dal
1 cup moong dal
½ cup tur dal
5to8 green chilies
a small pc of ginger
4 pieces of aambeli ( dry mango)
turmeric and salt to taste

for tadka:
1/2tsp jeera
4-5 red chilies
a pinch of hing(asafetida)
2tsp ghee
8-10 curry leaves

for garnishing:
fresh green coriander leaves

Method

In a pressure cooker put all the 3 dals,1 1/2 glass water, boil for some time and wait for 1 whistle. mash the boiled dal with a mini-primer, add dry mango ,salt, turmeric powder chopped green chilies and ginger cut into small pieces, then add some water(as per your requirement for how dense u want the dal to be) and boil for 10 min. then prepare for tadka
in a tadka katori take little ghee, pinch of hing, curry leaves, dry red chilies, jeera and cook till spluttering sound of jeera is heard.

Add this tadka to the boiled dal and cook for 5-10 more minutes.
Your Tridali paut is ready

serve hot with rice & garnish with fresh green coriander leaves.

Tur Ji Paut ( tuar dal)

2010-05-01T01:37:00.000-07:00

Ingredients

2 cups tur dal soaked for 2hrs
4 pieces of kokum
5 to 8 chilies
½ ginger cut into small pieces
Pinch of hing
2tsp ghee
Salt & haldi to taste
Gud to taste
1 tsp mustard seeds
1 tomato chopped in big pieces
Hand full of curry leaves

Method
Boil the dal. In a tadka katori take little ghee add mustard seeds when the stop spluttering add hing, curry leaves. Add this to the dal then add haldi, salt, kokum, chilies, ginger, Gud & tomatoes. Boil for 20 min
Serve hot garnish with coriander leaves

Sagbeni (Channa Dal Samosa)

2010-05-01T01:22:00.000-07:00

Ingredients

for stuffing
2 cups channa dal ( soaked for 2hrs)
a small bunch of fresh corriander leaves
a small bunch of mint leaves
5-6 green chilli
a small peice of ginger
salt to taste
2 tsp chilli powder ( can be adjusted as per taste)
2 tsp amchur powder ( can be adjusted as per taste)
a pinch of hing.

to make a dough

4 cups maida( all purpose flour)
2-3 tbsp oil
1/2 tsp tumeric powder
salt to taste

oil for frying

Method

Boil the dal. Cook till it is semi soft. Add all spices in dal & mix well. keep the mixture to cool and keep aside.Dal should be dry.add chopped coriander leaves, mint leaves, chillies and mix together.

For the dough

Mix maida,wheat flour ,salt, tumeric powder oil and water to make a dough.make small balls of the dough.take 1 ball at a time and roll into circular sheets and cut diametrically into semicircles.at the radial centre and overlap one side on the other then fill the cone with above stuffing,seal it and keep it aside. for sealing just wetting your finger & applying to the edge .make the same with the balance stuffing.then fry in a deep frying pan till they are reddish brown.

serve hot with chutney and ketchup