Thekua (Khajoor)

Thekua/Khajoor – sort of deep fried cookies esp prepared in the Bihar-UP zones..and an integral part of the “Chhat Pooja’ prasaad. What you see in the pic more closely resembles a ‘khajoor’. “Thekua” is a close cousin..and has various design-patterns (engraved) on its surface! You can find the recipe here. Best wishes! 🙂

thekua

Matar (Chhole) Kulche & Paraanthe !

Friends here’s our latest FUN filled FILM about DELHI’s favorite SNACK .. MATAR, KULCHE & PARAANTHE and of-course the super angels who make this awesome stuff for us!!

You can find this FOOD at every nook and corner of this city. It is SUPER CHEAP, SUPER TASTY and yet HEALTHY !! LOW on FAT when had without that extra BUTTER topping obviously 🙂

Apart from the RECIPE and all the FUN, the film also has subtle doses of ENTREPRENEURSHIP, MENTORING, COMMUNITY SERVICE, SATISFACTION and a peaceful WAY OF LIFE as well. Hope you’ll enjoy the movie ..and hope you’ll get your own plate of CHHOLE KULCHE soon..maybe from your local vendor..or maybe you can visit these guys at SAKET (in Delhi, India) sometime 🙂

ENJOY !! Blessings.

Katahal ki Sabzi – Recipe (katahal = Jackfruit)

katahal 1

We prepared my fav katahal ki sabzi yesterday. A friend had asked me for the recipe..and I wrote a quick one for him. Just sharing the same below..just in case some one else finds it useful as well 🙂 Best wishes!

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Here’s a qik recipe for you : pre-heat some cooking-oil in a kadhaai .. katahal pieces add karo with some salt (bhoon-ne ke liye…not to “fry”..type and quantity of oil shud be watever ur usual preference for daily cooking is) .. ..5mins bhoono so much so that u dont let it “soften” at this stage .. now transfer this stuff in a cooker ….in the same kadhaai take some oil (for tadka) ..add some methi seeds and jeera .. thoda onion-pieces/paste bhoono (1-2 medium sized pyaaz for a kg of katahal).. add tomato-puree OR fresh paste of 6 tomatoes (for a kg of katahal) some Garlic paste + Ginger paste + Garam Masala + dhaniya powder + Haldi powder + Salt + little Heeng + 2-3 cloves/laung (koote hue) – (all spices as per ur taste and color preferences). stir all this while heating to prepare gravy (time of cooking..by ur experience 🙂  ) .. when done.. decant all this over the katahal in the cooker .. pour a little water in this kadhaai (stir to heat ..and also picking those last traces of gravy) and transfer this into the cooker (amount of water…just a little…enuff to generate steam in the cooker) .. mix the stuff in the cooker ..place the lid and the weight (seeti)..and cook untill the 2nd whistle is about to sound…switch the gas-burner off… open the cooker-lid after a while..switch the burner on… and add a little aamchoor (to taste)..stir it all well..but with tender hands if u want to retain the shape of the katahal pieces…switch the gas-burner off. (u cud also have “aaloo” in this sabzi..just add pieces of aaloo with the katahal since the beginning.).

Happy Cooking..Serving and Eating  cheers! 

katahal 2