Halwa Puri ~ Desi Breakfast
Halwa Puri
Puri
Ingredients:
Whole Wheat Flour 2 cups
Salt to taste
Vegetable Oil ½ tbsp.
Directions:
Slowly add about 3/4 cup warm water to the flour, just enough to form a firm dough, and knead until smooth. Cover, and let it rest at for least 1/2 hour, and knead again briefly after 1-2 hour. If resting more than 1 hour, punch and knead dough again before rolling out.
Divide dough into small balls about the size of golf-balls, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown and drain.
Halwa
Ingredients:
Semolina (Sooji) 1 cup
Dry Fruits (optional - according to taste)
Cardamom Pods (Choti Ilaichi ) ..5-6
Almonds (Badaam) (slivered)……(according to taste)
Cashewnuts (Kaaju) (chopped)… (according to taste)
Sugar 1 cup
Salt according to taste
Yellow Food Color (optional) (mixed with a little bit of water)… A pinch
Water 2 cups
Clarified Butter (Ghee) or Cooking Oil ..¼ cup
Directions:
Heat clarified butter or cooking oil in a small pot until well hot. Add cardamom and semolina and roast the semolina on very low heat until it turns light brown and gives a nice aroma.
Add food color water and sugar and stir. Add salt, dry fruits, and nuts. Mix and cover on low heat and let it simmer until the water absorbs (approximately 5 to 10 minutes.) Remove from heat, mix, and serve.
Aloo Cholay
Ingredients:
Chick Peas/Garbanzo Beans(washed)225 grams or 8 ounces
Fresh Root Ginger(peeled & grated) ½" piece
Potato (peeled & cut into 4 cm - 1 ½" dice) 1 large
Ground Turmeric (Pisi Haldi) 1 tsp
Red Chilli Powder (Pisi Lal Mirch) ½ tsp
fresh Green Chillies (slit lenghthwise into halves) (de-seeded for a mild flavor) 2
Clarified Butter (Ghee) 30 grams or 1 ounce
Onion (finely chopped) 1 large
Salt 1 ¼ tsp.
Garam Masala Powder ½ tsp.
Fresh Mint (Podina) (freshly chopped)1 tsp.
Directions:
Soak the chick peas overnight in plenty of cold water or use ready cooked - canned chick peas. Rinse several times and drain well.
Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.
Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.
Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder .
Remove the pan from the heat and stir in the lemon juice and fresh mint.
Puri
Ingredients:
Whole Wheat Flour 2 cups
Salt to taste
Vegetable Oil ½ tbsp.
Directions:
Slowly add about 3/4 cup warm water to the flour, just enough to form a firm dough, and knead until smooth. Cover, and let it rest at for least 1/2 hour, and knead again briefly after 1-2 hour. If resting more than 1 hour, punch and knead dough again before rolling out.
Divide dough into small balls about the size of golf-balls, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown and drain.
Halwa
Ingredients:
Semolina (Sooji) 1 cup
Dry Fruits (optional - according to taste)
Cardamom Pods (Choti Ilaichi ) ..5-6
Almonds (Badaam) (slivered)……(according to taste)
Cashewnuts (Kaaju) (chopped)… (according to taste)
Sugar 1 cup
Salt according to taste
Yellow Food Color (optional) (mixed with a little bit of water)… A pinch
Water 2 cups
Clarified Butter (Ghee) or Cooking Oil ..¼ cup
Directions:
Heat clarified butter or cooking oil in a small pot until well hot. Add cardamom and semolina and roast the semolina on very low heat until it turns light brown and gives a nice aroma.
Add food color water and sugar and stir. Add salt, dry fruits, and nuts. Mix and cover on low heat and let it simmer until the water absorbs (approximately 5 to 10 minutes.) Remove from heat, mix, and serve.
Aloo Cholay
Ingredients:
Chick Peas/Garbanzo Beans(washed)225 grams or 8 ounces
Fresh Root Ginger(peeled & grated) ½" piece
Potato (peeled & cut into 4 cm - 1 ½" dice) 1 large
Ground Turmeric (Pisi Haldi) 1 tsp
Red Chilli Powder (Pisi Lal Mirch) ½ tsp
fresh Green Chillies (slit lenghthwise into halves) (de-seeded for a mild flavor) 2
Clarified Butter (Ghee) 30 grams or 1 ounce
Onion (finely chopped) 1 large
Salt 1 ¼ tsp.
Garam Masala Powder ½ tsp.
Fresh Mint (Podina) (freshly chopped)1 tsp.
Directions:
Soak the chick peas overnight in plenty of cold water or use ready cooked - canned chick peas. Rinse several times and drain well.
Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.
Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.
Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder .
Remove the pan from the heat and stir in the lemon juice and fresh mint.
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