Kitchen tip # 88
by CHEF Kishore
Your Personal Chef.
Kolkotta Bhelpuri called JHAAL MURI
Ingredients required for Bhel
farshan
Roasted crushed peanuts
Spicy chana daal
Flat puris
Thin sev
Red watana
Green peas fried
Kurmura
veggies etc
Chopped tomatoes (diced)
Chopped onion (diced)
finely chopped cucumber
Chopped dhaniya & pudhina
Boiled & chopped potato
freshly grated ginger
grated coconut
Boiled kala chana
Juice of 2 lemons
red chilli powder
chaat masala
1/2 tsp roasted jeera powder
chaat masala (as required )
pinch of haldi
30 ml rai tel (mustard oil ) (or use rai ka tel from a pickle bottle )
Finalise the bhel recipe :-
Take about 30 ml of rai oil and heat it on a medium flame until it smokes . Let it cool down completely . Reheat the rai oil , add chopped boiled potatoes toss them well until the edges are golden , add about 1 tablespoon of khardha - turn off the flame now . add chana dal, peanuts , chaat masala, watana , fried green peas , crushed crispy puris ,diced onions ,boiled kala chana , chopped tomatoes,lime juice,sev,flat crispy puri ,finally add the rice kurmura and paanch poran masala roasted jeera powder ,chaat masala , pinch of haldi , red chilli powder Add 5 ml of rai oil on top and toss the mixture extremely well , finally garnish with freshly grated ginger,grated coconut . lots of chopped corinder, pudhina,Sev &lime juice . . your jhaal moori is ready to be devoured .
spicy seasoned green chilli paste
khardaa (refer to my reciepe number # 75)
or click on the link below .
https://www.facebook.com/photo.php?fbid=600038270054126&set=a.587654814625805.1073741826.587645714626715&type=1&theater
Panch phoron (Bengali garam masala )
2 tablespoon Cumin seeds(jeera)
1.5 tablespoon Fennel seeds(badi saunf)
1 tablespoon Fenugreek seeds(methi dhana )
1.5 tablespoon Black mustard seeds(rai)
2 tablespoon Nigella (kalonji seeds)
Add 1/2 tablespoon of ghee to a non stick pan on medium heat, add the spices in the following sequence .
jeera >rai> methi dhana > saunf >kalonji and roast for a bit . cool down completely and grind to a fine powder , store in an airtight container in the fridge .
This extremely aromatic garam masala Can also be used in a large varieties of stir fry's and curries . sweet chutney
Soak 100 gm imli in warm water for 30 mins then boil it with 50 gms jaggery , 1/2 tsp chaat masala , 1 tsp aamchur powder .1/4 tsp jeera powder,1/4 spoon black pepper powder ,pinch of ajwain for another 20 minutes , when the mixture cools down completely , mash the imli with ur hands and extract as much juice as possible , pass the tamarind water thru a tea strainer or a muslin cloth and save the strained extract .sweet chutney is ready - add a bit of this sweet chutney to the bhel .
Catch up with me on my new Food-blog page at
https://kishoresrecipes.blogspot.in/
or
www.facebook.com/kttricks
Read about my culinary journey spanning 30 years & connected mis-adventures at
http://kishoresrecipes.blogspot.in/2013/10/trivia-about-kishore-author-of-this.html
Leave a Message /Query/Recipe request or feedback .
Feel free to BC this post
Add Chef Kishore's BBpin # 22B78A96.
If you found this recipe useful ,You can show your solidarity and keep me motivated by copy pasting the link provided below onto your social media networks & share this extremely versatile recipe with your friends,acquaintances & loved ones.
http://kishoresrecipes.blogspot.in/2013/10/jhaal-muri.html
by CHEF Kishore
Your Personal Chef.
Kolkotta Bhelpuri called JHAAL MURI
Ingredients required for Bhel
farshan
Roasted crushed peanuts
Spicy chana daal
Flat puris
Thin sev
Red watana
Green peas fried
Kurmura
veggies etc
Chopped tomatoes (diced)
Chopped onion (diced)
finely chopped cucumber
Chopped dhaniya & pudhina
Boiled & chopped potato
freshly grated ginger
grated coconut
Boiled kala chana
Juice of 2 lemons
red chilli powder
chaat masala
1/2 tsp roasted jeera powder
chaat masala (as required )
pinch of haldi
30 ml rai tel (mustard oil ) (or use rai ka tel from a pickle bottle )
Finalise the bhel recipe :-
Take about 30 ml of rai oil and heat it on a medium flame until it smokes . Let it cool down completely . Reheat the rai oil , add chopped boiled potatoes toss them well until the edges are golden , add about 1 tablespoon of khardha - turn off the flame now . add chana dal, peanuts , chaat masala, watana , fried green peas , crushed crispy puris ,diced onions ,boiled kala chana , chopped tomatoes,lime juice,sev,flat crispy puri ,finally add the rice kurmura and paanch poran masala roasted jeera powder ,chaat masala , pinch of haldi , red chilli powder Add 5 ml of rai oil on top and toss the mixture extremely well , finally garnish with freshly grated ginger,grated coconut . lots of chopped corinder, pudhina,Sev &lime juice . . your jhaal moori is ready to be devoured .
spicy seasoned green chilli paste
khardaa (refer to my reciepe number # 75)
or click on the link below .
https://www.facebook.com/photo.php?fbid=600038270054126&set=a.587654814625805.1073741826.587645714626715&type=1&theater
Panch phoron (Bengali garam masala )
2 tablespoon Cumin seeds(jeera)
1.5 tablespoon Fennel seeds(badi saunf)
1 tablespoon Fenugreek seeds(methi dhana )
1.5 tablespoon Black mustard seeds(rai)
2 tablespoon Nigella (kalonji seeds)
Add 1/2 tablespoon of ghee to a non stick pan on medium heat, add the spices in the following sequence .
jeera >rai> methi dhana > saunf >kalonji and roast for a bit . cool down completely and grind to a fine powder , store in an airtight container in the fridge .
This extremely aromatic garam masala Can also be used in a large varieties of stir fry's and curries . sweet chutney
Soak 100 gm imli in warm water for 30 mins then boil it with 50 gms jaggery , 1/2 tsp chaat masala , 1 tsp aamchur powder .1/4 tsp jeera powder,1/4 spoon black pepper powder ,pinch of ajwain for another 20 minutes , when the mixture cools down completely , mash the imli with ur hands and extract as much juice as possible , pass the tamarind water thru a tea strainer or a muslin cloth and save the strained extract .sweet chutney is ready - add a bit of this sweet chutney to the bhel .
Catch up with me on my new Food-blog page at
https://kishoresrecipes.blogspot.in/
or
www.facebook.com/kttricks
Read about my culinary journey spanning 30 years & connected mis-adventures at
http://kishoresrecipes.blogspot.in/2013/10/trivia-about-kishore-author-of-this.html
Leave a Message /Query/Recipe request or feedback .
Feel free to BC this post
Add Chef Kishore's BBpin # 22B78A96.
If you found this recipe useful ,You can show your solidarity and keep me motivated by copy pasting the link provided below onto your social media networks & share this extremely versatile recipe with your friends,acquaintances & loved ones.
http://kishoresrecipes.blogspot.in/2013/10/jhaal-muri.html
