It's that time of year when festive fervour fills our spirit. Hope and happiness can be felt everywhere with the vitality of the festivity.
The preparations for the most significant festivals have begun, Diwali and Bhai dooj. It is impossible to think of festivals without mentioning indulgent delicacies that have been a quintessential part of our culinary culture. The aroma of Indian spices in delicacies can make your Diwali dinner a hit.
Today is Diwali, and Bhai Dooj will fall on 6th, 2021, and if you haven't already rolled up your sleeves and begun planning for the festival of light and Bhaiya Dooj, now is the time!
In a large mixing bowl, take 2 cups wheat flour and 2 tbsp Rava. Also, add 1 tsp ajwain, ½ tsp pepper and ½ tsp salt. Mix well. Now pour hot ghee/oil over the flour. This helps to make namak pare crispy. Crumble the oil with dough well. Rub with your hands and be careful as the oil will be boiling now. Add water slowly and start kneading the dough next; knead the dough well until it forms a stiff and tight dough, pinch a large ball. Flatten them as you do with a chapati ball. Now dust some wheat flour and roll it into a round/square shape, making it slightly thicker than chapati. Take a knife/pizza cutter and cut them into long strips of your choice. Drop the namak pare into the hot oil. Fry them to a nice golden brown on low-medium flame. Drain them on a kitchen towel to remove excess oil. This Indian delight can be the perfect snack to serve your guests.
Soak rice in water for 15-20 minutes after washing it. Drain and set aside until required. In a pressure cooker (2-litre capacity, stainless steel cooker), melt the ghee and oil together on low heat. Sauté for 30 seconds after adding the bay leaf, cinnamon, and clove. Sauté the onion for about 2 minutes, or until it turns light brown. Chop the tomato, green peas, french beans, and carrot—Stir-fry for about 2 minutes. Combine the drained rice, garam masala powder, turmeric powder, red chilli powder, and salt in a mixing bowl. Add in 1 cup of water thoroughly. Cook for two whistles over medium heat with the lid closed. Let it cool at room temperature until the pressure inside the cooker comes down naturally. Open the cover carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish it with fresh coriander leaves.
Firstly, grate the cucumber. If the cucumber is bitter, then peel off the skin. Furthermore, add 1 cup whisked curd. Also, add chilli powder, roasted cumin powder, salt and coriander leaves. Give a good mix making sure the spices get mixed well. Finally, serve the cucumber raita along with biryani or pulao.
Pindi Chole with Butter Naan
In a mixing bowl, combine the whole wheat flour, active dry yeast, salt, garlic and oregano spread, and mix well until the ingredients are well combined. Using the required amount of water, knead the dough with the curd. Knead in a teaspoon of oil to make a smooth dough and shape it into a large dough ball. Place this in a greased bowl, cover with a damp cloth, and set aside for about two hours in a warm place. Heat a cast-iron tawa on medium heat, and keep it ready. Roll the nans on the Tawa and heat it from both sides.
In a small saucepan, melt a teaspoon of Nutralite classic spread over medium heat.
Combine the onion, ginger, green chillies, cinnamon, and cardamom in a mixing bowl. Cook until golden brown onions, stir in the tomato, turmeric powder, coriander powder, garam masala powder, amchur powder, chilli powder, and salt. Add the cooked Kala Chana and stir well when the onions and tomatoes have formed a good masala.
Cover the pan and cook the Pindi Chole for about 5 minutes, or until the chola has absorbed all the masalas and has good flavours and taste. Remove from the heat and stir in the coriander leaves. Transfer the Pindi Chole to a serving bowl and assemble the Naan With Pindi Chole.
Dry roast coriander seeds, Kashmiri red chilli and green cardamom until excellent aroma releases, for around 1-minute over low flame. Turn off the love and grind them in a grinder. Place cubes in hot water for 7-8 minutes to keep them soft. Drain them and keep them aside until required. Put the ginger-garlic paste and red chilli powder; sauté for 1-2 minutes. Add chopped tomatoes and mix well. Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add crushed spices powder (prepared in step-1), mix well and cook for 2-minutes. Add tomato puree and mix. Add chopped capsicum and salt, add 1/3 cup water and cook for 3-minutes. Add paneer cubes and mix and cook for 3-minutes. Add fresh cream, do not cook for long after adding fresh cream; otherwise, it may curdle. Transfer prepared curry to a serving bowl and serve hot.