Monday, June 28, 2010

Halwa Pori Nashta


Introduction

Halwa Puri Cholay is the Pakistani Traditional Breakfast eaten all over Pakistan.
It is a delicious combination of sweet halwa, spicy chick peas and hot crunchy puris.
Halwa Puri Cholay is also enjoyed in most of USA and other countries around the world.


For a complete breakfast of Halwa Puri Cholay use the following recipes:
  • Sooji Halwa
  • Puri
  • Aaloo Cholay
Soji Halwa


Ingredients


  • Semolina (Sooji) …………………1 cup
  • Dry Fruits …………………………(optional - according to taste)
  • Cardamom Pods (Choti Ilaichi ) ..5-6
  • Almonds (Badaam) (slivered)……(according to taste)
  • Cashewnuts (Kaaju) (chopped)… (according to taste)
  • Sugar ……………………………….1 cup
  • Salt …………………………………..(according to taste)
  • Yellow Food Color (optional) (mixed with a little bit of water) A pinch
  • Water…………………………….2 cups
  • Clarified Butter (Ghee) or Cooking Oil ..¼ cup

Method

  1. Heat clarified butter or cooking oil in a small pot until well hot. Add cardamom and semolina and roast the semolina on very low heat until it turns light brown and gives a nice aroma.
  2. Add food color water and sugar and stir. Add salt, dry fruits, and nuts. Mix and cover on low heat and let it simmer until the water absorbs (approximately 5 to 10 minutes.) Remove from heat, mix, and serve.
Puri




Ingredients

  • Whole Wheat Flour.........................................................2 cups
  • Salt...................................................................................... (to taste)
  • Vegetable Oil.......................................................................½ tbsp.

Method

  1. Slowly add about 3/4 cup warm water to the flour, just enough to form a firm dough, and knead until smooth. Cover, and let it rest at for least 1/2 hour, and knead again briefly after 1-2 hour. If resting more than 1 hour, punch and knead dough again before rolling out.
  2. Divide dough into small balls about the size of golf-balls, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown; and drain..

Aalo Cholay




Ingredients


  • Chick Peas/Garbanzo Beans (Sufaid Chanay) (washed) ........225 grams or 8 ounces
  • Fresh Root Ginger (Adrak) (peeled & grated)………………… ½" piece
  • Potato (peeled & cut into 4 cm - 1 ½" dice) ………………..……1 large
  • Ground Turmeric (Pisi Haldi)…………………………………...1 tsp
  • Red Chilli Powder (Pisi Lal Mirch) …………………………….½ tsp
  • fresh Green Chillies (Hari Mirchain) (slit lenghthwise into halves) (de-seeded for a mild flavor) …………………………………………………………….2
  • Clarified Butter (Ghee)……………………………………… 30 grams or 1 ounce
  • Onion (finely chopped) …………………………………...…..1 large
  • Salt……………………………………………………………...1 ¼ tsp.
  • Garam Masala Powder………………………………………½ tsp.
  • Fresh Mint (Podina) (freshly chopped)……………………..1 tsp.

Method

  1. Soak the chick peas overnight in plenty of cold water or use ready cooked - canned chick peas. Rinse several times and drain well.
  2. Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.
  3. Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.
  4. Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder .
  5. Remove the pan from the heat and stir in the lemon juice and fresh mint.

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