Chole

Chole… is an all-time favorite for me… Have always loved chole with chawal… Today to celebrate many things thought they will be the best thing.. So here it is…

Chole

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 1 cup Kabuli chana
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2 Cloves (Laung)
  • 1 Cinnamon (Dalchini)
  • 1 Large Cardamom (Badi Elaichi)
  • 1 Indian bay leaf dried (Tej Patta)
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Chole Masala

PREPARATION:

Soak the chole overnight if preparing for lunch (They should be soaked for around 6-8 hrs).

Boil the chole with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling.

For the masala, heat the oil/ghee in a pan and add cumin seeds, Cloves,  Cinnamon,  Large Cardamom and Indian bay leaf dried to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  a pinch of salt. Keep frying the tomatoes till the oil separates out.

Now add the chole masala and mix (Chole masala is added in the end to retain the flavor and aroma).

Add this masala to the boiled chole and mix properly. Mash some chole to thicken the gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the chole can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with boiled rice and Bhaturas.

Tasty Cooking..!!

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Celebration Time…!!!

CelebrationTime for some celebration today…

Today I am celebrating three fold events…

Firstly, we just moved into our new home and just loving it. Loving the new kitchen with lots of space and a hell lot of dishes to prepare…

Secondly, got a new job and will be joining the same on Monday so looking forward to the new environment and also making some new friends…

And last but not the least thanks to all of you for the overwhelming response to my blog… I completed a century of hits on my blog, which would not have been possible without all the love you have shown for me… Please do continue showering the same all through.

Thanks again… Lets celebrate 🙂

Poha

Another quick to make breakfast dish is Poha… It is a good, light & healthy dish… Do try it out…

Ready to eat..!!

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 2-3 people

INGREDIENTS:

  • 1-1/2 cup Flattened Rice (Poha)
  • 1 medium Onion finely chopped
  • 1 medium Potato finely chopped
  • 2 table spoon Peanuts
  • 1 tea spoon Mustard seeds (sarson ke daane)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 table spoon oil
  •  half lemon juice

PREPARATION:

Wash the poha and drain the water from it completely. Separate out the poha using hands if it sticks to each other.

Washed Poha

Washed Poha

Heat the oil and fry the peanuts and potato till they turn brownish in color.

Now remove them from the oil and keep separately. To the oil add the mustard seeds and allow it to splatter. Now add the chopped onions and fry them till golden brown.

To the onions add salt, turmeric powder and chilli powder and mix well. Add the potatoes and peanuts fried earlier.

Now add the poha and mix properly. Add the lemon juice and mix again. (If you don’t have a lemon chaat masala can be sprinkled)

SERVING:
  • Garnish with fresh coriander leaves chopped finely.
  • Try it at tea time with a hot cup of tea.
  • You can top it with Haldiram’s Aaloo Bhujiya.

Tasty Cooking..!!

Onion Pakoras for a Rainy Day

On any rainy day, just try these amazing quick to make onion pakoras with a hot cup of tea. Serve overlooking the rains as they hit your balcony window…

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 4-5 people

INGREDIENTS:

  • 1-1/2 cup Gram Flour (besan)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 large Onion chopped length wise
  • 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 tea spoon Chaat Masala
  • 1/2 tea spoon Garam Masala
  • Oil to deep fry

PREPARATION:

Mix all the ingredients except oil in a big mixing bowl. Separate the onion rings using fingers. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.

Heat the oil in a pan for frying.After around 5 – 7 minutes when you feel that the oil has become hot test the same by putting a small drop of the batter in it. If the drop comes up to the surface it means that the oil is ready for frying.

Now take some onion covered in the batter in your fingers and drop it in the oil from one side. Make sure you just slide it from the side to avoid yourself from burning.

Likewise put some more pakoras in the pan. Simmer the gas to avoid them from burning and also so that they get cooked from inside as well.

Take a perforated spatula and separate out the pakoras from each other if they have started sticking.  Fry them till they turn golden brown from all sides. Then remove them on a kitchen towel (tissue) to drain access oil.

SERVING:
  • Sprinkle some chaat masala before serving.
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.
  • Add them to Kadhi and enjoy the same.

Tasty Cooking..!!

Lauki ke Kofte

Lauki (Bottle Gourd) is something that gives a frown on most faces when asked to eat. It is meant to be a veggie eaten during illness..

But when you add a twist to the same veggie and make it a bit unhealthy it becomes Kofte and really tasty..

Lauki ke Kofte

Preparation Time:- 15 mins | Cooking Time:- 1 hour | Serves:- 4-5 people

INGREDIENTS:

  • For Kofte:-
    • 1 Bottle Gourd (Lauki) grated
    • 2 table spoon (heaped) Gram Flour (Besan)
    • Salt to taste
    • 1/2 tea spoon Chilli Powder (Lal Mirch powder)
    • 1 tea spoon Chaat Masala
    • Oil for deep frying
  • For Masala:-
    • 2 table spoon Oil/Ghee
    • 2 tea spoon Cumin Seeds (Jeera)
    • 2 -3 Medium Onions finely chopped or grated
    • 2-3 Medium Tomatoes grated
    • 1 table spoon Ginger Garlic paste
    • 3 tea spoons Coriander powder (Dhania Powder)
    • 1 tea spoon of Turmeric powder (Haldi Powder)
    • 1 tea spoon of Chilly powder (Lal mirch Powder)
    • 1 tea spoon Garam Masala
    • Salt to taste

PREPARATION:

For Kofta:-

Heat oil for deep frying. Mix the ingredients for the koftas in a large mixing bowl. (Water will not be required since the lauki’s water will be sufficient to mix)

Make round balls of the batter and deep fry the same till they turn brownish in color. (Please fry on sim gas so that the kofta gets cooked till its core)

Keep these aside on a kitchen towel to get rid of the access oil.

For Masala:

Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.

Add the koftas prepared earlier to this masala. Fold them gently in the same. Add some water to make some gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the koftas can soften and soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha or hot chapatis.

Served

Tasty Cooking..!!