Bedmi Puri

Bedmi puri is a traditional food from Uttar Pradesh, specially made on religious festivals but can be prepared and enjoyed anytime. Its a deep fried bread made of wheat flour with the stuffing of ground urad dal and spices. It tastes best with aloo sabji, sweet and sour kaddu sabji and methi chutney.

 

Ingredients:

For Stuffing / Pithi:

1. Dhuli urad dal (Skinned black gram) ------------ 1 cup
2. Red chilli powder ---------------------------------- 1 tsp
3. Coriander powder ---------------------------------- 1 tsp
4. Jeera / Cumin powder ----------------------------- 1 tsp
5. Hing / Asafoetida ---------------------------------- 1/4 tsp
6. Fennel seed ----------------------------------------- 1 1/2 tsp ground coarsely
7. Salt -------------------------------------------------- 1 tsp



For dough:

1. Wheat flour --------------------------------------- 2 1/2 cup
2. Oil -------------------------------------------------- 2 tbsp
3. Salt ------------------------------------------------- 1 tsp
4. Water ----------------------------------------------- to make dough


Method:

Stuffing / Pithi:

1. Wash urad dal and soak for at least 2 hrs.
2. Wash once again and grind coarsely with minimum water.
3. Transfer the ground dal in a bowl, and add all the dry spices and salt.


Dough:

1. Take wheat flour, salt in a big bowl. Knead chapatti like dough with water.
2. Add oil in the dough and knead for 10-12 minutes.
3. Rest the dough for at least 20-30 minutes.


Method:

Making Kachoris:

1. Heat oil in a kadhai. Take small ball of dough sufficient enough for chapatti. Flatten it and put a tennis like ball of pithi in between it.

 

2. Cover pithi from the dough from all sides and make a ball. Use little oil and roll it like a puri.

 

 

3. Deep fry the kachori. Serve these hot kachoris with aloo sabji and kaddu.

 

 

Some ideas

 

1. The consistency of both pithi and dough should ideally be kept same.

2. You can also buy readymade dry pithi from the market. If you are using it, mix it with water at least 1/2 an hour before using.

 

Rava Dosa

Rava Dosa is a Indian crepe of south India. It is very easy to make this instant dosa. It does not require any fermentation. Rava dosa can be eaten with anything of your choice like sambhar, coconut chuntney, tomato onion chutney etc. For making rava masala dosa we can add same potato masala as we use in Masala dosa.

Ingredients:

1. Chiroti Rava --------------------- 1 tbsp
2. Maida ----------------------------- 1/4 tbsp
3. Rice Flour ------------------------ 1/2 tbsp
4. Cumin seeds / Jeera ------------- 1 tsp
5. Onion ----------------------------- 1 medium chopped
6. Corinander ----------------------- 1 tbsp finely chopped
7. Green chillies -------------------- 2 chopped
5. Salt -------------------------------- 3/4 tsp
6. Water ------------------------------ to make batter


Method:

1. In a big bowl take all dry ingredients. Mix water in it and make a very thin batter of pouring consistency. Rest it for 15 mintues.

 

 

 

2. Take a pan / tava and drill oil on it. Take a ladder full of the batter and pour on the tava. Drill oil on it. Cook for a minute on low flame then flip and cook other side until golden brown.

 

 

3. Serve hot with compliments of your choice.

 

Notes:

Chiroti Rava is a very fine variety of Suji rava.

 

Gajar ka halwa

Gajar ka halwa is a very popular Indian sweet delicacy. When  I was a child, my mom used to make it at home in large quantities, never with less than 5 kgs of carrots/gajar! As I write, I am getting a craving to have it.

My mother tells us that when we were kids, me and my sister once asked for the halwa and she said khatam ho gaya (finished). Then we said 'khatam to hoga hi, jo bhi aata ha usiko garam kar ke kila deti ho'! So, in winters gajar ka halwa is first option to be served to the guests. Gajar ka halwa tastes best when served hot.

 

 

 

 

 

Ingredients:

 

1. Gajar / Carrot ------------------------ 2 kgs

2. Milk ----------------------------------- 2 litre

3. Sugar ---------------------------------- 1 cup

4. Cardoman powder ------------------- 1/2 tsp

5. Ghee ----------------------------------- 2 tbsp

6. Kaju / Cashews ----------------------- 4-5 chopped

7. Badam / Almonds -------------------- 4-5 chopped

 

 

Method:

 

1. Wash, peel and grate the carrots.

 

2. Take grated carrot in a big kadai / pan. Cook until all the juice dries.

 

 

3. Add milk and cook halwa on medium to low flame until all the milk dries. Keep a watch and stir occasionally.

 

 

4. Now add sugar and cardoman powder and mix. Cook for 10 mintues.



 

 

 

5. Add ghee, chopped kaju and badam. Cook for 5-10 minutes or until it separates from the kadai.

 

6. Gajar ka halwa is ready to be served.

 

 

 

 

Some Ideas:



1. Whatever quantity of gajar you are taking for halwa, take gajar and milk in equal quantities.
2. Sugar quantity always depends on the sweetness of carrots. This should be kept in mind while adding sugar.