Daily Archives: December 2, 2009

Besan ke Cheele/Poore

I remember this  snack from chilly, rainy evenings in Bokaro – my Ma would give these to us fresh off the tava and I’d polish of mine with her delicious home-made ketchup (I should make that for the girls sometime; they’ll never like the store-bought stuff as much again), or pickle or some mint-coriander chutney if there was some.

I make these for the girls’ gouter now, sometimes. Noor really loves them. She calls them besan dosas 🙂

I do like to see them enjoying good ‘ole desi khana, and not just the croissants from the boulangerie in the neighborhood, excellent as those are.

Besan Cheelas

8 tablespoons of besan (chickpea flour)

1 teaspoon of turmeric powder

salt, coriander powder and red chilli powder to taste

1 onion, chopped fine (optional)

3/4 teaspoon of freshly grated ginger

1 and a 1/2 to 2 tablespoons of fresh green coriander leaves, chopped very fine

sunflower oil to cook the cheelas

Mix all the dry ingredients in a large bowl and make sure there are no lumps in the flour. Now add water a little bit at a time, blending it in well – a hand-held whisk is good for this – till the batter is thin enough to pour but not too runny (it should be thinner than the batter for dosas).

Heat a crepe pan till it is quite hot but not smoking, then rub a few drops of oil all over it’s surface with a kitchen towel.

Pour 3-4 tablespoons of batter on to the pan and spread it across the pan as evenly as you are able(this can be tricky because of the onions in the batter). Cook the cheela/poora on medium heat till the lower side looks done when you lift it up a little with a spatula, spreading  oil (1/2 to 1 tablespoon) on it’s surface halfway through this time (at which point the surface of the cheela will begin to dry as the lower side cooks). Now flip the cheela over and cook the other side till it’s done.

These just have to be eaten hot off the pan !

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Filed under Breakfast Ideas, Quick Meal Ideas, Starters and Snacks

A Healthier Kofta Curry

I have always loved eating the kofta curry my Ma makes with paranthas, though it is something I myself made only very rarely until recently because the thought of deep-frying the koftas made me avoid this curry as not the healthiest choice.

But seeing how much the girls and Shri enjoyed the courgette-kofta curry I made a couple of months ago set me thinking again that I needed to figure out how to make the koftas with as little oil as possible. I did know it can be done- Gunchu di once told me that she makes them in the micro-wave oven. So some time ago I decided to carry out a little experiment and baked them instead, as Shri is not too keen on my using the micro-wave oven for cooking.

As it turned out, none of them noticed anything different about the kofta curry that evening; so I will be making it like this – by baking the koftas – and therefore a lot more often now !

The baked koftas; the roses are from November 6th .

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Filed under Curries