Tag Archives: india cusine

जवार चीला | Jowar Cheela | Sanjeev Kapoor Khazana

जवार चीला | Jowar Cheela | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , ,



A power-packed and wholesome cheela prepared with sorghum flour to sort your breakfast worries.

JOWAR CHEELA

Ingredients

1½ sorghum (jowar) flour
2 tbsps whole wheat flour (gehun ka atta)
2-3 tbsps gram flour (besan)
1 tsp coriander powder
½ tsp cumin powder
½ tsp red chilli powder
¼ tsp turmeric powder
Salt to taste
A pinch of baking soda
1 medium onion, chopped
1 small tomato, chopped
2 tbsps chopped fresh coriander leaves
1 green chilli, chopped
½ tsp sugar
Oil for drizzling
Tomato ketchup to serve

Method

1. Take sorghum flour in a large bowl. Add whole wheat flour, gram flour, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, baking soda, onion, tomato, coriander leaves, green chilli and sugar and mix well. Add 2 cups water and mix till a smooth batter is formed.
2. Heat a non-stick shallow pan. Pour a portion of the batter and spread in clockwise direction to make a disc. Drizzle oil on the sides, cover and cook on medium heat for 3-4 minutes. Flip and continue to cook for 3-4 minutes as well.
3. Serve hot with tomato ketchup.

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Missal Pav | Cooksmart | Sanjeev Kapoor Khazana

Missal Pav | Cooksmart | Sanjeev Kapoor Khazana

Food & Drinks, , , , , , , , , , , , , , , , , , , , , , , , , ,

A spicy preparation of sprouted brown and green gram served with pav

MISSAL PAV

Ingredients

1 cup sprouted brown gram (matki)
1 cup sprouted green gram (moong)
Pav for serving
3 tbsps oil
1 medium onion
¼ tsp asafoetida
½ tsp mustard seeds
¼ tsp turmeric powder
10-12 curry leaves
1 tsp coriander powder
1 tsp cumin powder
1 tbsp ginger-garlic paste
1 tbsp red chilli powder
Salt to taste
3 green chillies
8-10 fresh coriander sprigs + for garnishing
½ cup farsan
2 tbsps finely chopped onion
Juice of ½ lemon

Method

1. Heat oil in a non-stick pan. Finely chop onion.
2. Add asafoetida and mustard seeds to the pan and let the seeds splutter. Add onion, mix and sauté for 1 minute.
3. Add turmeric powder, curry leaves, sprouted brown gram and sprouted green gram and mix well.
4. Add coriander powder, cumin powder and ginger-garlic paste, mix well and cook for 1 minute.
5. Add red chilli powder and mix well. Add 3 cups water and salt, mix, cover and cook for 2 minutes.
6. Finely chop green chillies and add. Mix well, cover and cook for 5-7 minutes.
7. Roughly chop coriander sprigs and add. Mix well, cover and cook for 5-7 minutes.
8. Transfer missal into a serving bowl, top with farsan and chopped onion. Drizzle lemon juice, garnish with a coriander sprig and serve hot with pav.

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