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Its almost immediately going to be the time to bid bye to the dazzling summers, yes it’s the Summer Bank Holiday in Britan today, and this also means its time to welcome the autumn, does that call for a merriment? By all means yes!
Banks holidays did mean a celebration back home where mom would cook the glorious of meals, which means bonding of the family again. While I was reminiscing the fond memories, I thought of organising an Indian feast to commemorate the British Bank Holiday, and ofcourse my friends couldn’t have said no but suprisingly, they were just not looking forward to Indian food feista, they wanted to be part of organising this fête, which makes the whole thing all the more exicting. We decided on Chole Bhature. Chole is the spicy Indian curry made with chicpeas or garbanzo beans, slowly simmered with tomatoes and ofcourse the best of Indian spices and Bhatures are one of those sinfully delicious and wickedly delectable. To soothe down the spicy flavours I decided to add the pinapple raita.
We were absolutely enjoying the process of cooking the Chole, simmering it on low enjoying the aromas of the absolutely wonderful Indian spices with all the feelings of affection for over an hour to end up with an absolutely gorgeous texture and the flavours of the chickpea curry, and the corriander garnish only made it more elegant with the flavours and aromas of the fresh herb.
While I was preparing the dough for the Bhaturas, my friend thought an indian meal would be imperfect without chappattis, here we go, I added the humble chappittis to make my meal more striking.
What added to the fun was my friends endeavor to roll chappattis t0 ending up with shapes of different countries. Entirely took me back to the times when my mom must have gone through this while I was a teengater learning to make chappattis.
What added to the celebration was the sizzles while frying the Bhatures, and while the oil was still bubbling, I remembered the pack of popodums which came straight from india, when my sister visited me last. Yes Indeed it was celebrating Indian food festival on a British Bank Holiday, just flawlessly yummy!!!
I absolutely love this recipe, previously coz of the way I grew up learning this recipe from my mom and now all the more because of the the way we cooked it in concert for the big holiday!
Recipe – Chole
INGREDIENTS
2 tablespoons of cooking oil,
400 gms, can of tomatoes,
400 gms can of chickpeas,
1 bay leaf,
2 red onions, finely chopped,
4 garlic clove,
1 green chilli finely chopped,
1 inch of ginver finely chopped,
1 tsp ground tumeric,
1 tablespoon ground corrainder,
1 tablespoon of garam masala,
1 tablespoon of ground cumin,
1 tsp sugar,
salt to taste,
salt to taste,
1 tablespoon lemon juice,
1 tablespoon tamarind paste,
½ cup of water,
1 tablespoon chopped fresh corrianger leaves
Heat the oil in the wok, add the bay leaf, ginger and garlic and let it cook for 1 minutes stirring it, making sure the garlic doesn’t burn, add the onions and cook them for 1 minutes, add the sugar and let the onions fry till the time they turn golden brown.
Add the chickpeas, the tomatoes, and all the spices and cook it on low with a cover stirring it every 5 minutes. When the tomato starts to thicken add the water and cook it further on low till the time the oil seperates from the curry.
After 30 seconds of turning down the gas, add the lemon juice and the tamarind paste and garmish with the fresh corriander leaves.
Recipe –Bhature
1 cup all purpose flour,
¼ cup natural yogurt,
2 tsp oil,
½ tsp sugar,
½ tsp salt,
½ tsp soda bicaronate
Sift together the flour, sugar, salt and soda bicarbonate. Add oil and incorporate it well with everything. Add the yogurt and knead for 4-5 minutes to form a soft dough. Coat a bowl with few drops of oil and let the dough rest in the bowl covered with a damp tea towel for an hour.
After and hours knead the dough for 4-5 minutes again on a lighly floured surface. Divide the dough into 5 equal portions. Make each portion into a ball and roll it with a rolling pin into a circle of 5 inches. Do the same with the remaining portions.
Heat the oil upto 2 inches in the frying pan. Carefully slide the Bhatura into the hot oil and change after 30 seconds, until it turned golden brown. Remove to an oil absorbing paper. Repeat the same for the rest of the Bhatures
4 Expresso yourself!:
The chole bhature's..Looks ravishing! mouth watering...a lovely spread!
Thanks Nandita!!!
my fav...chole bautre...really mouth watering...
thanks dude...!!!
Thanks Inder !
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