Monday, June 28, 2010

Brunch - Alu Cholay Halwa Puri Qeema

To have a Brunch menu with Halwa, Puri, Aloo Bhujia, Cholay and Qeema, read on:

First for the Halwa:

Sooji (Farina) 1/2 cup
Oil 1/8th cup
Water 1 cup
Sugar 1/2 cup
Yellow Food Color
Elachi few
Sliced Almonds

Take ad pot and pour oil. Add the elachi and the sooji and bhoonj for 5 minutes. Add water and pinch of food color. Mix well and finally add sugar. Sprinkle sliced almonds and leave the lid closed on slow flame for 10-15 minutes.



















Alu Bhujia

2 lbs potatoes, peeled and sliced
Green chillies , few
Cilanto, handful
Diced Tomatoes 1/2 cup
Shan Alu Bhaji Masala

Take a pot and put the sliced potaotes, Shan Masala, slit green chillies,cilantro and diced tomatoes. Cook until potatoes are tender. Mash a quarter of the potatoes in the pot with the end of the spoon.
OR better yet, follow the recipe on the back of the box :)






















Cholay

Garbanzos Beans/ Chickpeas 1 can
Chopped onions, 1/2 cup
Whole red chillies, dried 3-4
Zeera (Cumin) whole 1 tbsp
Rai (Mustard Seeds) 1 tbsp
Karee Patta (Curry leaves), few leaves
Baisun (Gram Flour) 1/2 tsp
Diced tomatoes 1/4 cups
G.chillies 1-2
Cilantro for garnishing
Salt 1/2 tsp
R. Chillies 1 tsp
Zeera (Cumin) powder 1 tsp
Oil 2 tbsp

Heat oil and add karee patta, whole red chillies, whole zeera, rai and let it roast (Tarqa/Waghar)

















Now add the chopped onions and let it soften.

















Now add the baisun to it.

















Now add the tomatoes and green chillies along with salt, r.chillies and zeera powder.


















Now rinse the cholay out with water and add to the pot.


















Cook for 3-5 minutes. Now using a hand blender, blend a portion of the cholay.


















Garnish with cilantro. Cholay is ready!

















Qeema: (Make enough and freeze it to use in other recipes)

Qeema/Ground Beef 2 lbs
Adrak Lasan (Ginger Garlic) paste 2 tbsp
Diced onions 1/4 cup
Whole red chillies 4-5
A few of each: Whole black pepper, Cloves, Cinnamon stick
Oil 2 tbsp
Salt 1/2 tsp
Haldi 1/2 tsp
Zeera (Cumin) powder 1 tsp
Chat Masala 3/4 tsp
Red Chilli powder 1/2 tsp
Paprika 1/2 tsp
Curry powder 1/2 tsp
1/4 bunch Cilantro (save some for garnishing)
1/2 cup diced tomatoes
1/4 cup fried onions
A few drops of lemon


Heat oil and put whole red chillies and onions. Let the onions soften for a minute.



















Now add the adrak and lasan paste, black pepper, cloves and cinamon. Let cook for another minute.




















Now Add the washed Qeema to it. Mix well and add salt, red chilli powder, paprika, zeera powder, curry powder, haldi and chat masala.



















Mix it ll well and cook for another few minutes. Now add the diced tomatoes and fried onions and cilantro.




















Cover and cook for 15-20 minutes until qeema is cooked and oil shows on top.Add lemon juice and cilantro.


















With this recipe of qeema, you can make Qeema Khowsey and Alu Qeema.



Poori

Flour tortillas
Oil

Heat oil in a Karhai and put one tortilla at a time and let it puff on one side. Turn over and let it brown on the other. Serve hot!































2 comments:

Anonymous said...

Looks yummy! Do you think the leftover could go in the freezer?

JV said...

I have tried freezing the Qeema and it did well in the freezer. Actually you can try making this with the leftover/frozen Qeema : http://mummyscookbook.blogspot.com/search/label/Qeema%20Khowsey
I am not sure how the cholay, alu, halwa and puri would freeze. If you happen to try it, let me know as well. Good Luck!

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