In a nutshell: A lovely breakfast in this sign board less shack – worth revisiting Address & other details: Baba sweets Meal for 2: 50 onwards Cuisine type : vegetarian Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to … Continue reading Baba sweets (medical Chowk, konarak, Odisha)
In a nutshell: Awesome khasta kachoris.that I remembered from my last trip to Lucknow 4 years back , served with outstanding aloo ki subzi & chholay. Address & other details: Bajpai Kachori Bhandar The google map link is for Ram Asrey. Once u reach Ram Asrey, this kachori is bang opposite. Meal for 2: Rs. 80 onwards Cuisine type : only vegetarian Disclaimer: All restaurants / eateries … Continue reading Bajpai Kachori Bhandar (Near Leela Theatre, Nawal Kishore Road, Hazratganj, Lucknow, Uttar Pradesh)
This is a part of the series ……. For the Chef in u
Contributed by YUMMRAJ’s favourite Chef ANONYMOUS
Super easy to make & Super good to eat……………
Luchi & Chholar Daal is a typical Bengali traditional breakfast.
Luchi & Chholar Daal
Soak a cup of Chana daal (Chholar daal) for one hour. Add salt & turmeric & boil it in an open vessel till just done. Do not overcook it / do not pressure cook.
Boiled Chholar (Chana) Daal
Heat 2 tablespoon of Cow milk Ghee (clarified butter made from cow milk) & lightly fry chopped coconuts, cashewnuts & raisins as shown in the picture.
sliced coconuts, cashew & raisins fried in ghee
Drain & keep aside.
Mix together ginger paste (1 teaspoon), Haldi / Turmeric powder (1/2 teaspoon), Jeera / Cumin powder (1 teaspoon) & Red chilli powder to taste (I use 1/2 tea spoon). Add 2 teaspoon water to dilute the paste a bit & mix well.
the fried spices post addition of water
In the remaining Ghee (after frying the coconut, cashew etc), add ½ teaspoon whole jeera (cumin seed). Add the above-mentioned paste once the cumin seeds start crackling. Fry the mixture continuously till the ghee separates.
