Food-Zine-October-2021-Issue

FOR HALWA: • For the syrup, mix together water, cardamom powder and sugar in a pan. • Bring the mixture to a boil and stir till the sugar dissolves. • Turn off the heat and keep aside. • In a separate pan, heat LITE HOUSE Rice Bran Oil and add suji. • Cook on low heat till the suji is golden brown. • Add the sugar syrup to the suji. Be careful as the suji will let off a lot of heat & steam when you add the syrup. • Stir and cook the suji on medium heat till it thickens. • Remove and serve hot. Add the dried fruits before serving. FOR POORI: • Mix together atta, salt and water and knead into a stiff dough. • Coat the dough in Rice Bran Oil and let it rest for 10 minutes. • Divide into small balls. • Flatten the dough balls and roll out into thin rounds. • Heat Rice Bran Oil in a kadai. • Deep fry the puris in hot oil till it puffs up and cooks till golden brown. • Drain the pooris on kitchen towels. Serve hot. FOR CHANA: • In a pan, heat Rice Bran Oil. • Add cumin, green chilli and ginger and sauté. • Add turmeric, coriander powder and red chilli powder. • Stir and add a splash of water from the boiled chana. • Add chana along with all the water from cooking the chana. • Cook till the water evaporates and oil rises to the surface. • At this stage, add a bit of Rice Bran Oil and mix. Remove and serve hot. Halwa Poori Chana METHOD: INGREDIENTS: FOR CHANA: • 2 cups kala chana (boiled) • 4 tbsp LITE HOUSE Rice Bran Oil • 1 tsp cumin seeds • 1 green chilli, slit in half • 2 tsp ginger, chopped • ½ tsp turmeric powder • 1 tsp red chilli powder • 1 tbsp coriander powder • Salt to taste FOR POORI: • 2 cups atta • ½ tsp salt • Water for kneading dough • 1 tbsp LITE HOUSE Rice Bran Oil FOR SUJI HALWA: • 1 cup suji • 3 cups water • ¾ cup sugar • ½ tsp cardamom powder • 2/3 cup LITE HOUSE Rice Bran Oil • Dried fruits, chopped (for garnishing) 3