Lahori Cholay Baturay

Bhatura choley, is a combination of chana masala and fried bread called bhatoora made from maida flour from the Punjab of India and Pakistan. Chole Bhatura is a world famous recipe from the Punjabi cuisine. 

Both choley and bhatura are two separate dishes eaten together. It falls under the North Indian Cuisine of India. This dish of Chole Bhature has originated from the state of Punjab and is known throughout the country for its delicious tangy taste. This recipe cannot be categorized under one such category. Chole Bhature can fall under fast food, street food, complete and as a breakfast item.

It is usually eaten as breakfast, sometimes accompanied with lassi. Chole bhatura is served with onions, carrot pickle, green chutney and achaar. Bhatura chole is popular around north-west India.

There are different varieties of bhatura available such as aloo bhatura (bhatura filled with boiled potato), paneer bhatura (bhatura filled with cottage cheese) etc. These breads are served with chick peas cooked in a gravy made of tomatoes, onions, garlic and garam masala (a spice mix). Sometimes, this chick pea preparation is also served with kulcha (type of Indian flat bread), naan or chawal (rice).

Ingredients:

Saunf (Fennel seeds) ½ tsp

Zeera (Cumin seeds) 1 tsp

Tez paat (Bay leaf) 1

Javitri (Mace) 1 piece

Laung (Cloves) 2

Oil ½ Cup

Rai dana (Mustard seeds) ½ tsp

Zeera (Cumin seeds) ½ tsp

Pyaz (Onion) grinded 1 Cup

Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp

Tamatar (Tomato) pureed 1 Cup

Kashmiri lal mirch 1 tsp (optional)

Namak (Salt) 1 tsp or to taste

Dhania (Coriander seeds) roasted & crushed 1 tsp

Haldee powder (Turmeric powder) 1 tsp

Lal mirch powder (Red chili powder) 1 tsp

Pani (Water) 2-3 tbs

Chanay (Chickpeas) 500 gms (Boiled with 1 tsp salt) Left over water from boiled chick peas 1 Cup

Prepare Baturay:

Maida (All-purpose flour) 2 Cups

Sooji (Semolina) 1/3 Cup

Cheeni (Sugar) powdered 1 tsp

Baking powder 1 tsp

Baking soda ¼ tsp

Namak (Salt) ½ tsp or to taste

Dahi (Yogurt) ¼ Cup

Pani (Water) ½ Cup or as required

Direction

=======: Prepare Chanay

=============: In small frying pan,add fennel seeds,cumin seeds,bay leaf,mace,cloves and roast until frangnant and let it cool. In spice mixer,add roasted spices and grind to make a coarse powder & set aside. In pot,add oil,mustard seeds,cumin seeds and mix well. Add onion and cook for 3-4 minutes. Add ginger garlic paste and mix well. Add tomato puree and cook for 2 minutes. Add kashmiri lal mirch and mix,add salt,coriander seeds,turmeric powder,grounded spice powder,red chili powder and mix well. Add water and cook until oil separates. Add chick peas and mix well. Add left over water from boiled chick peas and mix well,cover and put it on simmer for 6-8 minutes. Prepare Baturay

============: In bowl,add all-purpose flour,semolina,sugar,baking powder,baking soda,salt and mix well. Add yogurt and mix well. Gradually add water and knead until dough is formed,cover and let it rest for 1-2 hours. Take a dough,grease hand with oil and knead dough again. Take a small dough,make a ball,grease working surface & rolling pin with oil and roll out dough with the help of rolling pin. In wok,heat oil and fry until golden brown (pour hot oil while frying).

Aloo kay Pakoray

Ingredients

4 large Potatoes 
2 cups Corn Oil (for frying) 

For the Batter:

1 cup besan (chickpea flour) 
1/2 cup Water 
1 Teaspoon red chili powder 
2 Teaspoons cumin powder 
4 Cloves of crushed Garlic 
3 inches of crushed Ginger 
Salt 
2 tablespoons chopped Coriander 

1 tablespoons chopped green chili 

Directions: 

1 >Add water to the Besan. 
2 >Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth. 
3 >Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander, green chili and stir the batter. 
4 >The potatoes should be sliced very thinly. 
5 >No thicker than 1/4 of an inch. 
6 >At this point test one slice of potato in the batter. 
7 >There should just be a thin coat of batter. 
8 >Heat the oil in a pan. 
9 >Use a larger frying pan so that you have more surface area. 
10 >The oil doesn't need to be too deep since the potato slices are very thin. 
11 >Dip the potato slices in the batter and fry them till they are golden brown. 
12 >Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil. 

Junaid Jamshed

وَلاَ تَحْسَبَنَّ الَّذِينَ قُتِلُواْ فِي سَبِيلِ اللّهِ أَمْوَاتًا بَلْ أَحْيَاء عِندَ رَبِّهِمْ يُرْزَقُونَ
(Surah Ali-’Imran, 3:169-172)

(Hadith Nabvi Sallalaho Alehe Walehe Wasalam)
Sahl bin Hunaif (May Allah be pleased with him) reported:
The Messenger of Allah (ﷺ) said, “He who supplicates Allah sincerely for martyrdom, Allah will elevate him to the station of the martyrs, even if he dies on his bed.” [Muslim].

(Riyad as-Salihin, Book 12, Hadith 1321)

Beef Liver

Ingredients

Oil ¾ cups
Onion 2 medium (sliced)
Ginger garlic paste 2 tbsp
Red chili powder 3 tsp
Turmeric 1 tsp
Beef liver (kaleji) 1 kg (cut into small pieces)
Fenugreek seeds ½tsp (crushed)
Dry coriander 1 ½ tsp (crushed)
Cumin 1 ½ tsp (crushed)
Tomato 2 (chopped)
Yogurt ¾ cup
Salt to taste
For Garnish
Green chilies
Ginger
Green coriander

Method

Heat oil in a pan and brown the onion then add ginger garlic paste and cook for a minute until get aroma.
Now add in liver pieces along, red chili powder, turmeric, fenugreek seeds, dry coriander and cumin.
Cover it and cook for 5 minutes.
Then add in chopped tomato and yogurt. Again cover and cook until water dries and liver become soft.
Now mix in salt and cook for a minute. (Cooking for more time after adding salt will make liver hard).
Dish out and garnish with green chilies, ginger and green coriander.

Extra Extra Hot Peri Peri Sauce

Ingredients

Kashmiri Chilli/ Talhar Mirch 6 (Long, Soak Whole Night In 1 Cup Hot Water)
Whole Red Chilli 1/4 cup(Soak Whole Night In 1 Cup Hot Water)
Ground Red Chilli 2 tbsp
Garlic (Crushed) 1 tsp
Mustard Seeds (Crushed) 1 tbsp
Crushed Coriander 1 tbsp
White Vinegar 1/2 cup
Onion (small, chopped) 1
Lemon Juice 2 tbsp
Tatri/Citric Acid 1/2 tsp
Oil 1/2 cup

Method

Combine all ingredients.
Now blend all ingredients in a blender for 5 minutes or until smooth paste.
Store in a sterilized jar in the refrigerator.

Peri Peri Sauce (medium)

Peri Peri Sauce should be garlicky, spicy, lemony, tangy and utterly addictive. This bright, fresh, fully-flavoured version hits all the right notes.
Serves: 3 cups sauce

Ingredients

2 large red bell peppers, char grilled
1 large red onion, char grilled
4 cloves garlic , minced
½ cup lemon juice
¼ cup red wine vinegar (or apple cider vinegar)
zest of one lemon, finely grated
10 small red Thai chilis, roughly chopped (more to taste for hotter sauce)
1½ tsp smoked paprika (or plain paprika)
1½ tsp dried oregano
1½ tsp kosher salt
1 tsp black pepper
2 bay leaves
To finish the sauce (when cooked)
¼ cup lemon juice
zest of one lemon, finely minced
¼ cup red wine vinegar (or apple cider vinegar)
½ cup extra virgin olive oil

Method

1>Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Don't worry if they are not fully cooked, they will get fully cooked in the sauce.
2>Chop the peppers and onions and add them to a food processor or blender. You can us an immersion blender if that is all you have on hand, just take the time to get the ingredients well pureed.
3>Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the food processor with the grilled onions and peppers and puree until smooth.
4>Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
5>Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor again.
6>Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the processor is running.

Snacks