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..!!

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..!!

Shahi Paneer

Paneer is something that everyone likes.. There are many dishes that come out so well with paneer.. Shahi Paneer is something which is the most common and tasty dish..

I tried something different and added a new flavor to the dish which gave it a beautiful aroma and a lovely taste..

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

INGREDIENTS:

  • 250 gms Fresh Paneer diced in small cubes
  • 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 Dried Fenugreek leaves (Kasturi Methi)
  • 1 cup milk or 1 cup cream (Malai)

PREPARATION:

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  salt. Keep frying the tomatoes till the oil separates out.

Now add the dried  Fenugreek leaves and feel the aroma as it fills the kitchen.

Add the milk or cream while stirring continuously. Keep frying till the oil separates out.

Add the paneer diced as cubes to this masala. Fold the pieces 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 paneer pieces can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha.
  • If serving for a party, garnish with some fried Cashew (Kaju)

Tasty Cooking..!!

Makhani Daal

We went out for lunch yesterday and spent around 7000/= bucks. Once we got home one of my friends, Arnab who had joined us for dinner last night says, “Sheelu please give me some Makhani Daal” (which was prepared for dinner). Parthiv and Arnab actually had lachha parantha with the daal. I was like why do you have to spend so much outside, I got an answer that “That was for the stomach and this is for the heart”.. Thanks guys you made my day.. So here I am sharing my mom’s recipe for Makhani Daal hoping that you can also have such amazing moments with the same..

Makhani Daal

Preparation Time:- 15 mins | Cooking Time:- 1-1 and 1/2 hour | Serves:- 4-6 people

INGREDIENTS:

  • For Daal
    • 1 cup Urad ki daal
    • 1/2 cup Chane ki daal
    • 1/4 cup Rajma
    • 1 tea spoon Ghee
    • 2 Cloves (laung)
    • 1 tea spoon Turmeric Powder (Haldi)
    • 2 Large Cardamom (Badi Elaichi)
    • 1 pinch Asafoetida (Hing)
    • Salt to taste
  • For masala
    • 2 table spoon Oil/Ghee
    • 2 tea spoon Cumin Seeds (Jeera)
    • 2 -3 Large Onions finely chopped or grated
    • 2-3 Large 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)
    • 2 tea spoon Garam Masala
    • Salt to taste
    • 100 gm Butter
    • 1 cup milk

PREPARATION:

Boil the daals (Urad, Chana & Rajma), along with cloves, large cardamom, ghee, turmeric powder, Asafoetida and salt. This will take some time if the daals are not soaked. Please make sure that the daals are all soft.

Masala Preparation:

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, half tea spoon of salt (to saute the tomatoes). Keep frying the tomatoes till the oil separates out.

Add this masala to the daal boiled earlier, and mix properly. Allow the daal to boil.

Add the milk and stir continuously. Now add the butter and let it melt in. Allow the daal to cook for some time and stir in between to avoid it from burning.

The more this daal is cooked the tastier it gets.

SERVING:

  • Top it with some butter when serving.
  • Goes well with Lachha Parantha or Jeera Rice.

Tasty Cooking..!!