This is the final post of my 30 day challenge. I honestly never thought I would pull this off, but here we are on the final day. I hope you enjoy the recipes from today and do let me know if you try out any of them. It just so happens that the stay home notice is extended till 1st June, so I will be still posting way more home food posts in the next days.
Sehri- Upma, yoghurt, nuts and dates
Iftari- Dahi vadas (bhallas), a bowl of khowsuey and rice, watermelon and nuts
Dinner- Chicken bharta and mango custard (mom in-law style)
DAHI VADAS-
These were a staple at every birthday party in the Scolt house. My mother loves them and although I don’t enjoy this dish too much, I know someone who wolfed up the entire thing and that truly gives me the pleasure of cooking.
Ingredients:
1 cup urad dal or yellow moong dal
1 tbsp chaat masala
1 tbsp red chili powder
1 tsp ginger paste
Salt to taste
A bunch of coriander leaves cut finely
1 tbsp cumin seeds
1 cup of yoghurt (thinned)
1 cup milk
Coriander+mint & imli chutney (refer to the recipes in my recipes on demand section in this blog)
Recipe for dahi vadas/ bhallas:
Step 1: Grind the dal, salt, ginger and a little water in a blender.
Step 2: Add some coriander leaves and cumin seeds to this and mix well.
Step 3: Heat oil in a deep pan. Drop one spoonful of the mixture and deep fry the bara. Repeat this till the mixture is over.
Step 4: Once the oil is well drained from the vadas, soak them in warm milk for a few minutes to ensure they turn soft.
Plate up!!
Place the vadas on a plate. Pour the thinned yoghurt on top and follow this with the imli chutney and coriander & mint chutney. Finish the final touches off with a sprinkle of red chili powder and chaat masala. Refrigerate and serve cold.
CHICKEN BHARTA-
If you’ve been to Kolkata and eaten Indian food at the dhabas or at Kwality’s, then this is a dish you would definitely remember. Absolutely mouthwatering and it was so tough for me not to taste a little while cooking it! I strongly suggest you to try it out. This dish tastes excellent with garlic naans or hot paranthas.
Ingredients:
250 gms chicken breasts
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
1 tsp red chili powder
2 cinnamon, 2 cloves and 2 cardamoms
1 tsp pepper powder
2 tbsp ginger/ garlic paste
1 medium onion chopped
1 small tin tomato purée
1 egg (boiled)
1 tbsp kasuri methi
5-6 cashews
1 tbsp butter
5/6 tbsp cream
Say to taste
Recipe for dhaba style chicken bharta:
Step 1: Cook the chicken- In a pan, add the chicken breast pieces, 1 cardamom, 1 cinnamon, 1 clove, 1 tbsp ginger/ garlic paste, pepper and salt to taste. Pour water and let this boil.
Step 2: Once the chicken is cooked, remove and shred the chicken. Keep the chicken broth aside for later.
Step 3: Heat oil in a pan. Fry the onions along with 1 cardamom, 1 cinnamon, 1 clove and 1 tbsp ginger/ garlic paste. Put this in a grinder and make a paste.
Step 4: Crush the cashews in a grinder and make a paste.
Step 5: Heat butter in a pan. Add in the onion paste and fry. Pour in the tomato purée along with the powdered spices and salt to taste. Add in the cashew paste and stir well. At this stage pour in the chicken broth that was kept aside. Cover the lid and let this cook for a few minutes.
Step 6: Add in the shredded chicken and mix well. Pour the cream on top and crushed kasuri methi.
Step 7: Garnish with a boiled egg. You can mix diced boiled egg into the chicken bharta, but I chose to skip this.
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