Luchi with khatta mitha cholar dal

PROCESs:-----

   LUCHI( puri):

         ( For 4 person per head 5 luchi)

      150 gm All purpose white flour (maida)

         50 gm wheat

         2 teaspoon white oil

         1/2 teaspoon salt

         1/3 teaspoon suger

         1/2 teaspoon cemolina( suji)

         Pinch of kalonji seeds

        1/2 cup water for mixing 

preparing dough for luchi

• In a bowl or a large plate (tray) first add the flour,  and salt,suger,suji, kalonji
• Add 1 or 2 tbsp water and mix everything with your hands 
• Then add about 1/2 cup of water and begin to knead the flour.
• Add water as required and knead very well. The dough should be soft and smooth.
• Cover the dough  and let it rest for minimum 5 minutes at room temperature.

rolling and frying luchi

• Make lemon sized balls from the dough.
• Apply some oil on the balls, roll each into a circle of about 3-4 inches.
• Heat oil for deep frying in a kadai or pan. The oil has to become hot.
• Drop a small piece of the dough in the oil and if it comes up steadily from the bottom, it means the oil is ready for the luchi to be fried.
• Gently drop the dough circle into the hot oil. The luchi will begin to puff up.
• Gently frying for bothside and the Luchis or puris looks puffing both sides take out from kadai and serve in to the plate
• Methods of khatta mitha Chole dal:--
• Take 1 cup yellow chole dal and   wash gently and the shoked in water for  30 minutes
•    After that take a presure cooker place the dal at cooker with 2 cup water ,1 teaspoon salt ,1/2 spoon turmeric powder....cover tthe lid and presure cook for 3 whitsel
•   When the boild dal is ready....
• 1 large onion
• 1 large tomato
• 1 spoon lime juice 
•  1 spoon juggery
•  1/2 spoon red chilli powder
• 1/2 spoon coriender powder
• 1/2 spoon Chat masala
• Ghee 1 table spoon
• 1/4 Kalonji seeds for tadka
• 2 Green chillies chopped
• Butter for garnish

Take a kadai heat it at medium flame then add ghee , then preparing tardka process

One by one added kalonji,onoin,tomato,saute for 2minutes and then added all masala,lime juice , juggery

   After another 2 minutes added boild dal and cook for 4 minutes at medium flame

     after cooking the Dal serves in a serving bowl and garnish with chopped green chillies and cubes of butter

Luchi and choledal are ready serve it hot hot and enjoy  

Mixed veg( Restaurant style)

Mix Veg Ingredients 

• 1Cup Chopped Potatoes cube cut
• 1 Cup Chopped Cauliflower
• 1/4 Cup Chopped Carrots
• 1/4 Cup Chopped French Beans
• 1  Cup Chopped Capsicum 
• 1/4 Cup Green Peas
• 1 small size Brinjal square cube cut
• 100 gm pumpkin square cube cut
• 1 Small Onion
• 2 Medium Sized Tomatoes
• 1-2 Green Chillies
• 1/2 spoons of Garlic paste
•  1 spoon of Ginger paste
• 8-10 Cashews paste
• 2 Tablespoons Cream or 1/2 Cup Milk
• 1 Teaspoon Cumin Seeds
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Coriander Powder
• 1 teaspoon chatmasla
• 1 Teaspoon Salt, or to taste
• 1/2 Teaspoon Dried Fenugreek Leaves (Kasuri Methi)
• 1/2 Cup Chopped Coriander Leaves
• 2 Tablespoon oil

Method:---

• First roast some cashews (in oil or without it) and set them aside.

  
  

• Heat 2 Tablespoons oil in a pan and add chopped potatoes & carrots to it. Shallow fry them for a couple of minutes till they start to turn light golden-brown in color and get crisp on the edges.

• Then added all vegetables and add Green Peas and chopped Capsicum. These are added in the end, since they take the least amount of time to cook.

• Fry the vegetables till they are all cooked, but do not overcook them otherwise they will turn mushy. Then remove the cooked vegetables from the pan and set them asid. Heat a little oil in the pan. You can use any oil leftover from the previous step as well. Add Cumin Seeds and fry them till they start to splutter.

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• Now add chopped onions along with ginger, garlic and green chillies.

  
  

• Fry them till onions turn golden brown or translucent.

• Added tomatos

• Fry till the tomatoes are cooked and turn mushy. Then let the mixture cool.

• Add the onion-tomato gravy to a grinder or food processor along with the roasted cashews. Grind the mixture to a smooth puree and add it back to the pan.

  Now add Red Chilli Powder, Turmeric Powder, Coriander Powder,.and Salt to taste
  
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• Roast the gravy till it starts to leave oil on the sides. Then add 2 Tablespoons Cream or 1/2 Cup Milk.

  
  

• Add 1 Cup of water to the gravy and bring the mixture to a boil.

• Add the fried vegetables to the pan and mix to coat all the vegetables with the gravy. Cover the pan with a lid and let the vegetables cook for 2-4 minutes and last added kashuri methi leaves

• Finally sprinkle some chopped coriander leaves on top

• Mixed veg is ready to serv
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