Chole Bhathure Recipe

Chole bhathure is a popular North Indian dish that consists of spicy chickpea curry (chole) and deep-fried bread (bhathure). It is often served as a breakfast or brunch dish, but can also be enjoyed as a snack or a main course. Here is how you can make this delicious dish at home.

Ingredients:

For the chole:

• cup dried chickpeas, soaked overnight
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 onions, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala
• Salt to taste
• 2 tomatoes, pureed
• 2 tablespoons coriander leaves, chopped

For the bhathure:

• 2 cups all-purpose flour (maida)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons oil
• 1/4 cup yogurt
• Water as needed
• Oil for deep frying

Method:

For the chole:

• Drain the soaked chickpeas and pressure cook them with enough water for 4 to 5 whistles or until soft. Reserve the cooking water.
• Heat oil in a pan and add cumin seeds and bay leaf. When they crackle, add onions and sauté until golden brown.
• Add ginger-garlic paste, green chilies, turmeric powder, red chili powder, garam masala and salt and fry for a few minutes.
• Add tomato puree and cook until the oil separates.
• Add the cooked chickpeas and some of the reserved water and bring to a boil. Simmer for 15 to 20 minutes or until the gravy thickens. Adjust the seasoning if needed.
• Garnish with coriander leaves and serve hot.
  

For the bhathure:

• In a large bowl, mix flour, baking soda, salt and oil. Add yogurt and knead to form a soft dough. Add water as needed. Cover the dough with a damp cloth and let it rest for 2 to 3 hours.
• Divide the dough into equal-sized balls and roll them into thin circles of about 6 inches in diameter.
• Heat oil in a deep frying pan and fry the bhathures one by one on high flame until they puff up and turn golden brown on both sides. Drain on paper towels and keep warm.
• Serve hot with chole and enjoy.
  

Gajar Ka Halwa Recipe

Gajar ka halwa is a traditional Indian dessert made with grated carrots, milk, sugar, ghee and nuts. It is a rich and delicious treat that can be enjoyed on any occasion. Here is how you can make gajar ka halwa at home with simple ingredients and steps.

Ingredients:

• 1 kg carrots, peeled and grated
• 1 litre full-fat milk
• 1/4 cup ghee
• 1/2 cup sugar
• 1/4 tsp cardamom powder
• A few saffron strands (optional)
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios

Method:

1. In a large heavy-bottomed pan, bring the milk to a boil over medium-high heat. Add the grated carrots and saffron (if using) and mix well. Cook, stirring occasionally, until the milk is reduced and the carrots are soft. This may take about an hour or more depending on the thickness of the pan and the heat level.
2. Add the ghee and sugar and cook, stirring continuously, until the halwa leaves the sides of the pan and becomes thick and glossy. This may take another 15 to 20 minutes.
3. Add the cardamom powder and mix well. Turn off the heat and transfer the halwa to a serving dish. Garnish with chopped almonds and pistachios. Serve hot or cold as per your preference.
   

Tips:

• You can use condensed milk instead of sugar to make the halwa richer and creamier. Reduce the amount of milk accordingly.
• You can also add khoya or mawa (dried milk solids) to the halwa for more texture and flavor. Add it along with the ghee and sugar and cook until well combined.
• You can use any nuts of your choice to garnish the halwa. Cashews, raisins, walnuts etc. are also good options.

 Kaju Barfi Recipe

Kaju barfi is a popular Indian sweet made with cashew nuts, sugar and cardamom. It is also known as kaju katli or kaju burfi. Kaju barfi is often cut into diamond-shaped pieces and decorated with silver vark or edible silver leaf. Kaju barfi is a festive treat that can be enjoyed on occasions like Diwali, Raksha Bandhan, or weddings.

To make kaju barfi, you will need the following ingredients:

• 2 cups of cashew nuts
• 1 cup of sugar
• 1/4 cup of water
• 1/4 teaspoon of cardamom powder
• A pinch of saffron (optional)
• Silver vark for garnishing (optional)

The steps to make kaju barfi are as follows:

1. Grind the cashew nuts in a blender or food processor until they form a fine powder. Do not over-grind them or they will release oil and become pasty.

2. In a heavy-bottomed pan, add the sugar and water and bring it to a boil over medium-high heat. Stir occasionally until the sugar dissolves completely.

3. Reduce the heat and cook the sugar syrup until it reaches a one-string consistency. This means that when you lift a spoonful of syrup and stretch it between your thumb and index finger, it forms a thin string that does not break easily.

4. Add the cashew nut powder, cardamom powder and saffron (if using) to the sugar syrup and mix well. Cook the mixture over low heat, stirring continuously, until it leaves the sides of the pan and forms a thick dough.

5. Transfer the dough to a greased plate or tray and let it cool slightly. While it is still warm, knead it gently with your hands until it becomes smooth and pliable.

6. Roll out the dough on a parchment paper or a greased surface to a thickness of about 1/4 inch. Cut into diamond-shaped pieces and remove the excess dough.

7. Place the pieces on a tray and press a silver vark on each piece if desired. Let them cool completely and store them in an airtight container.

Enjoy your homemade kaju barfi with your family and friends.