Halwa Poori Chanay

Halwa

Source:Cook with Faiza

Prep time:5 minutes   Cook time:20 minutes

Ingredients:

Semolina/Sooji: 1 cup
Sugar: 2 cups
Green Cardamom:3-4
Water:4 acups
Ghee: Half cup
Food Color: a pinch of yellow color(optional)
Almonds:7-8

Method:

Put Semolina in a pan and stir it on a medium heat until you start smelling fragrance. Be very careful,sooji gets burnt very quickly so stir continuously for 2-3 minutes


Put Butter/ghee in the pan, mix well on the low heat.

Prepare sugar syrup on the side, put water in the pan when it comes to boil, put cardamom,sugar and food color, dissolve sugar fully, remove it from the stove.

Put sugar syrup in semolina(be careful, dont burn yourself while doing that because syrup goes crazy when it is combined with semolina)

Cook till you get the desired consistency.

Sprinkle crushed almonds on top of halwa.

Chanay

Source:Internet(apologies for losing the actual link)

Prep time: 5 minutes  Cook time: 30 minutes 

Ingredients

Chickpeas:1 cup

Onion:1

Potatoes: 2

Salt: 1 teaspoon

Black Pepper:1/2 tea spoon

Red chilli powder: 1/2 teaspoon

Coriander powder: 1 teaspoon

White cumin seeds: 1/2tea spoon

Black cumin seeds:1/2 tea spoon

Bay leaf: 1

water: 2 cups

Oil:  half cup

Method:

Soak chickpeas over night. Boil them in pressure cooker or slow cooker and set them aside.

Put oil  and sliced onion in a pan, fry till golden brown.

Add all the dried spices and fry till you start smelling their fragrance.Use a splash of water so that they don't  burn.

Put boiled chickpeas in and give them a stir.

Add potatoes, water in the pan and mix.

Cook until potatoes soften up.

You can keep the consistency thick or thin as per your requirement.

When you have reached the desired consistency, put them in a serving bowl and serve.

Poori

Source:Internet(apologies for losing the actual link)

Prep time: 20 minutes  Cook time: 30 minutes 

Ingredients:

Plain Flour: 2.5 cups
Salt:1 tea spoon
Yogurt: 2 table spoons
Oil: 2 table spoons for kneading, for frying: use as per wok size
Luke warm water:as per requirement

Method

Mix all the ingredients and knead well
Dough should be soft but should not be sticky, brush a little oil and cover.

Put oil in a pan, when its hot, bring the flame to medium

When you are going to roll out poori, dont use dry flour, brush a little bit of oil on your hands and make a small ball.

Flatten it with the help of rolling pin and put it in the wok for frying.

As you put poori in the wok, press it little with the spoon, turn the side and take it out. (this process should take less than a minute, longer you cook, crispy your poori will turn out to be)

Serve them with Halwa and Chanay