Try these absolutely Indian recipes at home this Independence Day to add a patriotic touch to your cuisine.
Masterchef Arunava Mukherjee, Courtyard by Marriott, recommends:
Choley Bhature Ingredients:
Maida: 2 cups
Yeast: 1 pouch
Yogurt: 1 cup
vegetable oil: 2 tbsp
Chick peas: 200gms
Ginger paste: 1/2 tsp
Garlic powder: 1/2tsp
Cumin seeds: 1 tsp
Oil: 2 tbsp
Coriander leaves: 2 tbsp
Mint leaves: 6-7
Turmeric powder: 1/2 tsp
Chilli powder: 1/2 tsp
Bay leaves: 2-3
Cloves: 2-3
Garam masala: 1/2 tsp
1 medium-sized, finely chopped onion
1 big tomato
1/2 cup water
Salt to taste
Method:
Bhature
Take yeast and soak in lukewarm water for five-10 minutes. Take all the ingredients and mix well. To this, add the yeast and make soft dough. If need be, add a little water and keep aside for four-five hours. The longer kept, the better it is. Roll like pooris but slightly thicker than regular pooris. Fry till golden brown.
Choley
Soak chick peas in water overnight. Take 2 tbsp of oil in a pressure cooker and heat it. Add garlic powder and make it dark brown. Then add cumin seeds and fry till. Now add bay leaves, cloves, and diced onions. Fry until they are light brown.
Now add the rest of the ingredients including water except the coriander and mint leaves. Close the pressure cooker and wait for 3 whistles or cook for 5-7 minutes. Also, garnish with thinly sliced long pieces of onion and a lemon split into 4 pieces.
Ambar Mahajan, owner, Cafe Bean Garu, recommends:
Tiranga Pizza Dosa
Topped with pesto, roasted red pepper and cheese, served with sambhar, podi chutney, pesto dip and coconut chutney. The Saffron colour is lent by the tomato salsa, the Cheese lends the white whereas the pesto imparts the green colour to the dish.
Pizza dosa base: 100gm
Boiled Rice: 100 gms
Raw Rice: 100 gms
Urad Dal : 20 gms
Channa Dal: 25 gms
Salt: 5 gms
Sugar: 5 gms
Method
Soak all ingredients — boiled rice, raw rice, urad dal and channa dal for 1 hour. Drain this. Add this mixture to wet grinder and grind with water till it’s a fine batter. Let the batter rest for 8 hours. Add salt and sugar to this.
Cheese: 100gm
Pesto: 30 gms
Tomato salsa: 30 gms
Tomato: 30 gms
Bell pepper: 15 gms
Green chillies: 3 gms
Ajwain powder: 2.5 gms
Oil: 0 ml
Salt: 3 gms
Method
Heat oil in a pan. Add the chopped tomatoes, bell pepper and green chillies to this. Add the ajwain powder and let it cook for 5 minutes. Add puree and strain. On a hot tawa, add the dosa batter to form a pizza base. Top the dosa with tomato salsa, cheese and the pesto. Serve hot with sambhar, podi chutney, pesto dip and coconut chutney.
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