Indian Puri, Capsicum and chanay Ki Daal | Masala Mornings | Shireen Anwar | 27 Jan 25 | Masala Tv

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Indian Puri, Capsicum and chanay Ki Daal and Carrot, Beans & Potato and Tomato and Peas Bhujia | Masala Mornings | Shireen Anwar | 27 Jan 25 | Masala Tv

In this vibrant episode of Masala Mornings, Chef Shireen Anwar presents a delightful menu filled with traditional flavors and nutritious dishes. From crispy Indian Puri to the hearty Capsicum and Chanay Ki Daal, the wholesome Carrot, Beans & Potato, and the tangy Tomato and Peas Bhujia, this menu is perfect for a desi-style family meal.
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Recipes:
1. Indian Puri
Ingredients:
• Flour – 2 cups
• Oil – 2 tbsp
• Salt – ¼ tsp
• Sugar – ½ tsp
• Milk – ¼ cup
• Water – to knead
Method:
1. Mix oil into flour along with salt and sugar. Knead with milk and water until smooth. Let rest for 1 hour.
2. Make small balls and roll each into a thin puri.
3. Spread one puri with oil, sprinkle flour, and layer another puri on top. Repeat to create a stack of 5 layers.
4. Roll the layered puris into a Swiss roll, cut into 1-inch rings, flatten each ring, and deep fry until golden.
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2. Capsicum and Chanay Ki Daal
Ingredients:
• Capsicum (small cubes) – 2
• Gram lentils (boiled) – 1 cup
• Onions (chopped) – 2
• Chili powder – 1 tsp
• Turmeric – ½ tsp
• Garlic paste – 1 tsp
• Salt – 1 tsp
• Yogurt – ½ cup
• Oil – ½ cup
• Water – ½ cup
Method:
1. Boil lentils until tender.
2. Fry onions until golden and set aside half.
3. Add garlic paste, seasonings, capsicum, and boiled lentils to the pan. Cook for a few minutes.
4. Add yogurt and the reserved fried onions. Leave on low heat (dum) for a few minutes. Serve with puri.
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3. Carrot, Beans & Potato
Ingredients:
• Potatoes (cubed and boiled) – 1 cup
• Carrot (cubed) – 1 cup
• Beans (1-inch pieces) – 1 cup
• Peas – ½ cup
• Oil – ¼ cup
• Garlic – 1 tsp
• Chili powder – ½ tsp
• Turmeric – ¼ tsp
• Mustard seeds – ½ tsp
• Onion seeds – ½ tsp
• Curry leaves – 8-10
• Salt – 1 tsp
• Water – 1 cup
• Tomato (blended) – 1
• Coriander leaves – 2 tbsp
Method:
1. Heat oil and fry garlic along with curry leaves and seasonings.
2. Add the vegetables and ½ cup water. Cover and cook until tender.
3. Add blended tomato, onion seeds, and mustard seeds. Cook on low heat (dum) until done. Garnish with coriander leaves.
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4. Tomato and Peas Bhujia
Ingredients:
• Tomato (chopped) – 2 cups
• Peas – ½ cup
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Garlic (chopped) – 1 tbsp
• Chili powder – 1 tsp
• Salt – 1 tsp
• Button red chilies – 4
• Sugar – 1 tbsp
• Green chilies – 3 whole
• Vinegar – 2 tbsp
• Curry leaves – 8-10
• Oil – ½ cup
Method:
1. Heat oil and sauté garlic, cumin, mustard seeds, button red chilies, and curry leaves until fragrant.
2. Add tomatoes, salt, chili powder, sugar, and vinegar. Cook until tomatoes are tender and oil separates.
3. Add peas and green chilies. Simmer briefly and serve hot with puri.
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Perfect For:
• Traditional breakfast or brunch spreads
• Balanced vegetarian meals
• Family dinners with a touch of desi charm
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