Friday, June 24, 2016

Chana Achaari -Tadka Maar Ke -Jain Style

Chana Achaari or Chhole or white chick peas are a staple in any home. 
In fact it's a pretty standard source of protein in almost all houses.
And what with the recent eggless macaroon obsession ,the aquafaba -or water from the bean has also been elevated to a demi god like status.
Well, in my house, when all else fails, white chana or chhole comes tp the rescue.
And if it is tempered with desi ghee,the taste is just amazing.
Make your own desi ghee or buy your desi ghee online from askme grocery. They deliver everytime.

You may like to cook your food in refined oil or a vegetable oil like mustard oil, but a single teaspoon of desi ghee can change the taste of your food to make it heavenly. And I do this in almost all the meals I cook
Yes, sometimes we make samosas at home and fill them with mutton or chicken Keema and serve with Chana Achaari.
Achaari doesn't mean pickled White China or chickpeas ,just cooked in spices that are used for pickling in this subcontinent.

for the 

Chana Achaari -Tadka Maar Ke -Jain Style

You need

1 cup chickpeas , soaked overnight and pressure cooked 20 minutes -approx 400 gms
1 tbsp mustard oil or any vegetable oil
1 tbsp desi ghee
1 tsp fenugreek seeds
1 tsp kalonji / nigella seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp Salt or to taste
1 tsp red chilli powder -I used Tikha Laal
2 tomatoes diced
1 inch piece ginger julienned
5-6 green chillies slit
1 tsp amchoor or dry mango powder

Start with the spice blend. Dry rroast fenugreek seeds, mustard seeds or rye dana, nigella seeds or kalonji and half the cumin seeds over low heat till they are fragrant. Grind them in a coffee grinder or like so , with a rolling pin . I tried the mortar and pestle. No can do.
Set aside.
Before you start out , ensure your chick peas are cooked and cooled. Raw chickpeas or chana cause flatulence or gas. I always cook my chana with a couple.of black cardamom pods or ajwain seeds and a teaspoon of salt. What has always been done to eliminate stomach disorders.
Heat a pan and pour in rhe mustard oil or vegetable oil. Smoke the mustard oil and pop in the remaining cumin seeds or zeera. Once they crack add the tomatoes and cook till pulpy.

I love to add green chillies here too... my family loves their food super apicy. You can omit the chillies. Add half the salt, turmeric powder,red chilli powder and the amchoor. Stir well on medium to low heat.

Add in the chana and somw of the liquid. Cook and mash some of the chickpeas with the back of the spoon.

Cook till the masala napps the chickpeas. Check for salt and adjust to taste.
Mean while get the tadka or tempering ready.
Keep all the ingredients, the ground masala, ginger juliennes, slit green chillies in bowls. The chillies must be DRY and split or they'll jump up in protest.
Hwat the ghee in a tadka pan or a small pan over medium heat. 

Once it heats up, add the ginger and chillies. Keep as far from your face as your arms will allow. And keep the flame low,as it may catch fire.
Turn off the heat and pop in the masala. Quickly stir and pour over the chana. Stir up to mix the tadka.

Thats done. Now serve with poori, paranthas, phoolkas, rotis, chapatis or even with pao.
If you're cooking for friends or a special occasion, you can temper your Chana Achaari in the service dish just before serving too.

Serve these warm or cold, as a filler in sandwiches or with samosas, this is a winner everytime.
And its got a Jain tag too.. no onion , no garlic.

Easy , filling ,full of protein and yummy.

A note to remember. Toast and grind the spicea fresh every time for a better flavor profile.


Coming up, a quick whole wheat flour Ladi Pao to go with these Chana Achaari.

So what are you baking today???

Thursday, June 23, 2016

Chocolate Bread with Candied Orange , Pecans and Maple Syrup -Egg Free

To butter or not to butter my daily bread?
On my God!I am such a major crossroad in my life. Butter or Marmalade or Nutella? Or go bare,go naked??? Nothing on the fr**king toast for breakfast!!!
Ever eaten bread fresh out of the oven? Its the one thing a baker will tell you. Don't.Slice.Fresh.Bread. 
And the response-"I don't care!"
Oh ,that comes from sweet child.
But he cares for the melting chocolate on warm fresh bread . And he cares for the pecans. Walnuts are too local for him . He loves everything about Marvell Comics and Pecans. 
These were good for breakfast and as an accompaniment to tea.

The bread is an Eggless Challah bread that I make often. I couldn't braid this bread as the chocolate chunks would melt on too much handling of the dough. But if you live in cooler climes, go ahead, braid this bread.
Its partially whole wheat. Well, just because.
Maple Syrup gives an amazing glaze to the bread that otherwise egg would have leant.

For the

Chocolate Bread with Candied Orange , Pecans and Maple Syrup -Egg Free

You need

2 cups all purpose flour or maida
1 cup whole wheat flour or atta
1/4 cup sugar
1/4 cup neutral vegetable oil 
1 1/4 cup water
1/2 tsp salt
2 1/2 tsp instant yeast
1/3 cup more or less chopped candied oranges or orange peel
1/2 cup chocolate chunks or chips
1/3 cup pecans chopped
Maple Syrup to brush

 Blend the sugar and yeast with 1 cup of water and wait forbit to froth. Add in the flours and salt and oil and knead using only as much more water as needed.
Oil a large bowl and place the dough ball and allow to rise.
I generally pour 2 tbsp oil in a large bowl, then swish the dough ball around and coat the dough ball too before covering.
Around an hour later ,or maybe two-depending upon your weather ,the dough ball doubles.

Chop the oranges and Chocolate and the pecans and mix up.
Flatten the dough and place the chopped nuts and stuff. Now fold over, stretching and folding as you go on. Dont knead at this stage. Four or five folds and stretching should be enough.

 I doubled the quantity and made three large loaves. You can make two medium loaves from this dough. Lightly grease and paper your loaf tins or paper your cookie sheet if you want boules.
Cut the dough into two or more parts .Lightly flour  the worktop. Roll the dough bringing it towards you, dragging it on the extra flour, like so, so tighten and stretch the surface. So if these are round free loaves, leave so.

Else slightly elongate and place in prepared tin, seam side down.
Allow to rest atleast an hour. Preheat oven to 180C for atleast 15 minutes.
Brush the loaves with sufficient maple syrup and pop into the oven

After 40-45 minutes, check on the bread. It should sound hollow when you knock on the bottom.
Bring out the loaves. Cool 5 minutes and they pull out easily from the tin. Rhays why the paper. Beauty is that the chocolate doesn't burn. The orange gives a very marmalade fragrance and the pecans just toast extraordinary.

Now address my question. Do you need to butter such a flavorful bread? It doesn't need the jam. Or the marmalade.
It definitely doesn't need Nutella. The melting chocolate and the chocolate pecans elevate the hazelnut flavoring to pecan-esque flavor.

Take a call with the butter. It is superfluous here. Just a chunk of the bread, a cup of coffee and a good book ... my view of the #MumbaiRains is sorted.
You may skip the pecans and substitute with walnuts or skip the nuts altogether. But oranges and Chocolate are a marriage made in heaven. And the nuts add the sexy kick.
What a way to view your daily bread...

A new flavor in your daily bread. Its healthy, tasty and homemade.

So what are you baking today???

Until the next

Until the next


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