Halwa, Aloo, Channay, Puri

Niksik · June 17, 2011, 3:28pm

Some please post easy recipes for this desi breakfast please.

midnighteyes · June 17, 2011, 3:36pm

Re: Halwa, Aloo, Channay, Puri

Easiest puri recipe: Deep fry a tortilla!

njgal · June 17, 2011, 3:39pm

Re: Halwa, Aloo, Channay, Puri

For me - the hardest part is the puri. I have tried the Dawn and the crispy bread ones and the are and 1/2 the work.

Chana - soak chanay in soda - throw all the maslay and use the pressure cooker. Dont’ forget the fresh grinded “sauf” for the kick.
**
Halwa** - sooji, sugar and water. top with slivered almonds.

Aloo - you can do allo zeera, or allo acchar or allo bhaji all without the pyaz and it takes less time.

Niksik · June 17, 2011, 3:39pm

Re: Halwa, Aloo, Channay, Puri

midnighteyes, That's what I do. Now post other stuff :@:

Niksik · June 17, 2011, 3:40pm

Re: Halwa, Aloo, Channay, Puri

njgal, can you please elaborate

Gemini_the_Great · June 17, 2011, 3:59pm

Re: Halwa, Aloo, Channay, Puri

ahaaa something that I can make and share

For starters, here is the pic

and recipes:

halwa

I follow this:

http://www.youtube.com/watch?v=slScjp64-fU

and for channay aloo, Shinoo’s Recipe!

Channay aalu:

2 cups boiled channay
2 big potatoes
1 big tomato
2 medium finely chopped onions

Heat around quarter cup of oil in a pan, add the onions and fry till golden. Add around 1 tbspoon ginger/garlic mixture and crushed green chilli’s.
Add all the dry masala’s: red chilli powder, haldi, dhaniya powder, salt, zeera powder and a pinch of garam masala and stir. Now add the tomatoes and thori dair bhoono with a splash of water. Now add the channay (and also half a chicken stock cube, if you have it). Dissolve a tbspoon of corn flour in few tbspoons of water and add it to the channay mixture. Boil the potatoes seperately, peel and cut in small cubes and add it at the end when the channay are cooked.
Sprinkle fresh dhaniya and chaat masala on top and you’re done!

and for pooris:

Deep fry the tortillas!

Enjoy

Mirch · June 17, 2011, 7:01pm

Re: Halwa, Aloo, Channay, Puri

Acha khana khanay ka bhee shouq hay mehnat bhee nahi karni. :@:
Toh restaurant say lay aa-o ya wahan ja k kha low.

Gemini_the_Great · June 17, 2011, 7:21pm

Re: Halwa, Aloo, Channay, Puri

so I post my only kitchen achievement ever and Niksik chooses to ignore it.

:heart broken:

Niksik · June 17, 2011, 7:29pm

Re: Halwa, Aloo, Channay, Puri

GTGGGGGGGGGGGGGGGGGGGGG

Thanks honeybunchesofaoats. I’m going to try it over the weekend and post back here.

Gemini_the_Great · June 17, 2011, 7:30pm

Re: Halwa, Aloo, Channay, Puri

:sigh of relief: I feel better now :D

I think I am going to try as well.. or probably just request my mom for this brunch :$

Niksik · June 17, 2011, 7:31pm

Re: Halwa, Aloo, Channay, Puri

lol! So you make the channey and aloo together....have you ever made the aloo ki sabzi/tarkari separately?

STA · June 17, 2011, 7:40pm

Re: Halwa, Aloo, Channay, Puri

my mom makes aalo ki tarkari separately.

Gemini_the_Great · June 17, 2011, 7:43pm

Re: Halwa, Aloo, Channay, Puri

nopse too much work :D

el_topo · June 19, 2011, 3:19pm

Re: Halwa, Aloo, Channay, Puri

For the aloo ki zabsi, usually sauté chopped spring onions with cumin, crushed coriander seeds, long pieces of ginger, tomatoes and green chillies. Throw in some some, mixed masala, haldi, and methi, and then the small cubed potatoes.
The puris, I make out of normal roti ka atta, just dip it ever so slightly into the oil before rolling out the puri.

CB, those sholay look so yum.

ehl-e-chamman · June 19, 2011, 5:07pm

Re: Halwa, Aloo, Channay, Puri

I loveeeeeee halwaa puri channy bkfast!

I like and use a pakistani puri recipe vs the indian puris (all wheat flour) .....

1/2 cup whole wheat flour
1/2 cup all purpose flour (plain maida ... so no baking powder in it)
pinch salt
1/2 - 3/4 tsp sugar
1 tsp oil
water

combine all ingredients and make a stiff dough. knead well. let stand covered with moist paper towel 20 mins. divide in to equal small rounds and roll into thin puris.
heat and test your oil (tiny bit of kneaded flour placed into oil should rise to surface immediately). fry puri one at a time ...

the 1:1 wheat flour to maida ratio works best for my personal palate. you can be changed to 1:2 etc... .... more maida = harder to roll in my experience and give you a puri that has more of a stretchy consistency ....

ehl-e-chamman · June 19, 2011, 5:08pm

Re: Halwa, Aloo, Channay, Puri

-

hareem01 · June 19, 2011, 6:24pm

Re: Halwa, Aloo, Channay, Puri

damn I love this stuff.

LP · June 20, 2011, 3:54pm

Re: Halwa, Aloo, Channay, Puri

I dont like poori’s its tooo oily:( and i dont know:bummer:
I love chanay and sooji ka halwa with paratha

maya92 · June 21, 2011, 10:30pm

Re: Halwa, Aloo, Channay, Puri

i’ve heard you can make poori without hving too much oil in it. This aunty was like if you add yeast or ghee (either one) while kneading, the poori’s wont soak up too much oil. Is tht true?

Mirch · June 22, 2011, 1:21am

Re: Halwa, Aloo, Channay, Puri

If you do quick fry in oil at high heat , poori will not be as oily as fried in a low heat oil. Tried and tested. Because it will be ready in no time and you will take it out of frying pan , karahi faster. Also the top layer will be sealed faster and will not soak lot of oil.