Channa Batura(Chole Puri)

For Batura:
1/2 kg Maida flour
1/2 cup Milk
1/2 cup Curd
1/4 tsp Baking powder or Soda Bicarb
1 tsp Sugar
Oil for deep frying
Salt to taste
Method
Mix together all the above ingredients together. Knead them to make a dough. Keep them aside for 1 hour. Make small balls. Roll out and deep fry it in oil.

For Channa:
2 cups Channa soaked overnight
1 tsp mustard/jeera
2 Onion, chopped
2 Tomatoes, chopped
2 tsp Ginger Garlic paste
2 tsp Chole Masala powder
1 tsp corriander powder
2 tsp Chilli powder
1/4 tsp Turmeric powder
2 tsp Corriander leaves, finely chopped
Method
Soak the channa overnight.
Pressure cook till done.
Take a handful of channa and grind it.
Heat oil in kadai add onion and fry till it becomes golden brown, now add ginger garlic paste and saute till the raw smell goes off.Now add tomato and saute till it blends well. Add chilli powder, chole masala, turmaric powder, corrainder powder and boiled channa and grinded channa. Cook till gravy becomes thick. Garnish with corriander leaves.

Chocalate Frappe

Ingredients
1/3 cup sugar
2 tsp cocoa powder
2 cups lowfat milk
1/4 cup light chocolate syrup
1 teaspoon vanilla extract
2 containers (6 ounces) lowfat chocolate, vanilla or plain yogurt
4 ice cubes

Method

In a small saucepan mix sugar and cocoa powder. Add 1/2 cup milk, stir it over medium-low heat for 3 minutes.Pour this mixture into a blender.Add the remaining 1 1/2 cups milk, chocolate syrup, vanilla, yogurt and ice cubes.Pour into glasses and sprinkle with chocolate shavings or cocoa powder.Serve Chilled.

Rajma Gravy

Ingredients
1&1/2 cup Rajma
1 Onion, chopped
2 Tomatoes, chopped
1 tsp Ginger Garlic Paste
3 tsp Corriander Powder
1 tsp Chili Powder
1 tsp Garam Masala Powder
1/4 tsp Kasoori Methi
Oil
Salt

Method
Boil Rajma in a pressure cooker.

Heat oil in a kadai add onion fry till golden brown. Add ginger garlic paste and saute for 2 min. Add red chilli, corriander, garam masala powder and fry for few seconds. Now add chopped tomato and cook for few minutes. Add boiled rajma with little water, stir well and cook for 10 min in low flame.Finally add kasoori methi and simmer for 2 mins.Serve with chapathi and puri.

Thank u Vanisri

You are my first blogger friend. Thank you very much for passing me this award. My heartful thanks to you vani.

Potato Peas Carrot Gravy

Ingredients
4 Potatoes (medium sized)
2 Carrots
1 cup Green Peas
2 Onion
2 Tomatoes
1 tsp Ginger Garlic Paste
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp Chaat Masala
Oil
Salt

Method
Heat oil in kadai fry onion, tomato and grind it to make a fine paste.
Boil potatoes, carrots, green peas.

Heat oil in a kadai add the onion tomato paste, boiled vegetables, add the above all masala powders and little water, salt and mix it. Boil for 5 to 10 minutes. Garnish with corrainder leaves.
Serve with chappthi and puri.