"Bhajanyacha Peeth" (A multigrain atta used for Chaklis and Thalipeeth)

Ingredients:

1. 100 gms Urad Dal
2. 100 gms Jowar
3. 200 gms Channa Dal
4.  100 gms Yellow Moong Dal
5. 1 Kg Rice (thick variety)
6. 200 gms Wheat
7. 100 gms Poha (thin variety)

A Hundred year old recipe from my Grandmother's vault.

Dry roast the above ingredients separately and then grind them.

This is your basic atta for the Chaklis. Now take the required quantity and to this add salt, red chilli 

powder, haldi, dhania jeera powder, sesame seeds and a little asafoetida. Add one ladel hot oil and knead the

Dough. 

With a chakli press make Chaklis and deep fry.

When cool store in air tight container.

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Chicken with Walnut, Mushrooms and Bamboo Shoots.

Chicken with Walnuts, Mushrooms and Bamboo Shoots

A small get together of our immediate family, my daughters, son-in laws and my granddaughters.
I got into the mood of cooking something special as on a daily basis I don't indulge in much fancy cuisine.
So I decided to cook Chinese, with Bamboo shoot in the house and my husbands love for Walnuts and Mushrooms.
I put together these ingredients with Chicken. One of the dishes on the Menu. They all enjoyed.

Ingredients:

• Boneless chicken 500 gms. I used breast pieces.
• Egg 1.
• Walnuts 50 gms.
• Bamboo shoots 6 pieces.
• Button Mushrooms 6.
• Green capsicum 1.
• Yellow and Red Pepper 1/2 each.
• 1 stalk Celery.
• Onion 1 medium
• Cornstarch 6 tbsp 4+2.
• Salt to taste.
• Soy sauce 2 tbsp.
• Garlic 6 cloves.
• Dry Red Whole Chilies 3.
• Oil 3tbsp + to Deep Fry.
• Sugar 1/2 tsp.
• Chicken Stock 1 1/2 cups.

Method:

• Cut boneless chicken into 1" size pieces.
• Mix egg, cornflour 4 tbsp, salt and 1tbsp of soy sauce into chicken pieces. Leave aside for 1/2 hr.
• Finely chop garlic, cut onion into 4 pieces and seperate the layers.
• Cut capsicum and bell peppers into one inch pieces.
• Cut celery into one inch pieces do not use the leaves.
• Cut mushrooms into one inch pieces or make 4 pieces of one mushroom.
• Boil walnuts in a little water for 2 mins and then strain.
• Dry out the walnuts.
• Break red chilies into two pieces.
• Heat sufficent oil to deep fry the chicken pieces. Fry each batch for 2 to3 mins.
• Now heat 3 tbsp oil in a Wok, add chopped garlic, red chilies, add onion, celery, mushrooms and walnuts one after another. Stir fry for couple of mins.
• Add soy sauce, sugar, chicken stock, and salt to taste. 
• Bring it to a boil, stir in a paste of 2 tbsp cornflour with 2 tbsp water and add to gravy keep stirring continuously.
• Add fried chicken pieces, boiled bamboo shoots, capsicum pieces and cook for a couple of minutes. tossing and turning continuously. 
• Remove to a platter and serve with Fried Rice or Noodles.

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