Cheuan Phaara aur Bapauhri!

Karva Chauth ka vrat todne ke baad jo khana khaya jaataa thha usmey cheuan aur phara  zaroor shaamil hota thha. Aur yeh to bhaiya dooj pe bhi banaya jaata tha... Zyadatar kisi khaas mauke pe hi banta hai cheuan phaara..

Cheuan sirf chaawal ke aate se banta hai aur phaara chane ki daal se. Kewal cheuan bahaut kam logon ko pasand aata hai, as it is quite bland. Sudha ko bhi cheuan phaara to pasand aata hai par sirf cheuan nahi! 

Hum 10 ya 12 saal ke the jab humne peheli baari koshish ki thi cheuan-phaara banane ki..ghar par aksar humari maa banaya karti thi. 

 

Ingredients: ..naap tol batana bada mushkil lagta hai hume!

   Phaara :

• Chana daal - 1 katori (level)
• Chaawal ka atta/ rice flour  - 3/4 katori (level)
• Heeng/ asafoetida - a pinch
• Jeera/ cumin seeds - 1/2 tsp
• Lehsun/ garlic - 6 cloves, hari mirch/ green chilli - 2-3,Salt - to taste 
•     Haldi - 1/4 tsp 

Process :

   

              Soak the daal 4-5 hours in advance. 

              Grind it into a rough paste with lehsun aur hari mirch

Add all the masalas into the daal aur mila lo




Make a dough of the chaawal atta, preferably in slightly warm water and chhoti  puri ke tarah bel lo


Fold the puri into half, fill the daal and close it partly (not completely as you would do in gujiya)

Place a chalni (a utensil with holes) on a patila of boiling water. Grease it with ghee and place the dollops on it to be steamed for about 15-20 minutes.


Beech mein unko paltana zaroor.

Bas, jab acche se woh steam ho jaaye, to thodi si hari chutney lo aur kha lo!






Cheuan:

 Make small noodle like strings (3-4 inches long) of the rice flour dough and  steam them        

 along with phara. 

  Bapauhri

Bapauhri to kabhi bhi ban jaati hai. Subah nashte mein ya shaam ke chai ke saath bana lo                          ya kabhi bhi bhook lage to kha lo..aaj kal koi bhi tala hua khana nahi pasand karta, hence both cheuan-phaara and bapauhri are good options to snack on.

Bapahuri is made exactly like phaara. Farak bas itna hai ki usmein aap moong ya masoor ki daal use karte ho. Daal ko pisne ke baad , make small dollops and steam them. The only difference being that you dont use chaawal ka atta here.

And once they are done, have it with dhaniya ki chutney..tastes awesome!

Poori Bakheer!

Poori Bakheer humare yahan zyadatar shubh afsar par zaroor banta hai. Its a must, generally in weddings especially after the day of the baraat.

Khaas taur se jab dulhan aati hai, she is fed with Poori bakheer which has been prepared a day in advance.

Shailendra, Neelam aur Rahul ko bada shauk hai iska. Unke liye to, aise hi ban jaat hai ghar pe!

Ingredients:

Chana daal: 1 katori soaked in 3 katori water

Atta: 2 katori ya andaaz se (bach gaya to istemal ho jayega)

   Refined oil: for cooking the chana dal filling

Ghee: For shallow frying of pooris

Heeng: A pinch

Saboot Jeera: 1/2 teaspoon

   Lal mirch powder: 1/4 teaspoon

Namak: According to taste

Haldi: 1/4 teaspoon

The Stuffing:

Soak the daal few hours in advance, kyunki chana daal ko galne mein thoda samay lagta hai.
Make a soft dough of the atta and keep aside
• Pressure cooker mein tel garam kar lo. Usme thoda sa heeng, zeera aur sookhi mirch daalo.

• Add the chana daal and remaining masalas. Thoda pani dal kar ek seeti lagao


Daal mein se paani sukha lo                                                                                                                                                                 

• Then basically one needs to grind the daal. Sil- batte pe pees lo or like me, you can use the flat potion of the karchi to grind it in the cooker itself. Or use the mixer. 

• Check the salt.

Making the poori:

• Add a bit of refined oil and a pinch of salt in the atta before kneading.
• Choti choti loyee banake, stuff the daal in it.

• Roll into puris of the size of rotis.
• Tave pe ghee laga ke, seko. If you fry them, the stuffing might come out.

Bakheer:

Bahaut hi asaani se aur jaldi se ban jaata hai, Bakheer.

Bas apko teen cheezon ki zaroorat hai : gud, chaawal or doodh.

  Ingredients:

  Gud/Jaggery: 1 katori (andaaz se)

  Rice (preferably freshly harvested): 1 katori in 2 katori water

  Milk: 200 gm

• Put water to boil and add jaggery. then strain the liquid to get rid of the dirt. 

• Combine rice and jaggery and let them cook in pressure cooker - one whistle should be enough

• Then add milk to it.

  Bas ab, taazi pooriyon ke saath, meethi bakheer ke maze lo!