Ingredients For Chole 3 cups channa / chickpeas / garbanzo beans 2 large onions, finely chopped ( reserve 1/2 cup for garnish) 1 tbsp ginger - garlic paste 1 bay leaf 1 cinnamon stick, 2 - 3 inches long 1 tsp jeera / cumin seeds 4 tsp chole masala / channa masala ( available at any Indian grocery shop) 1 tsp red chili powder 1/2 tsp turmeric powder 3 tbsp tomato paste or 3 large tomatoes, chopped 1 tbsp tamarind concentrate 1/4 cup cilantro chopped (reserve some for the garnish) 3 tbsp oil salt to taste a pinch of baking soda 1 tea bag water to cook
For Bhatura 3 cups maida / all-purpose flour or whole wheat flour / atta ( for the healthier version ) 2 slices white bread / whole wheat bread 1 cup yogurt 1 tsp salt 1/2 tsp baking soda 1 tsp oil
Method For the Bhatura In a medium to large mixing bowl add the flour, salt and baking soda and mix it well together. Soak the two bread slices in water and press between palms to drain the water. Now crumble these slices into the atta / flour mixture. Rub the soaked bread pieces and the flour together. Now add the yogurt and and knead the dough till it forms a soft ball. Rub the oil on the dough surface. Keep it covered and set aside. It is recommended that you make the dough at least 3 hours earlier, but I usually make it the night before and keep it in the fridge and the next day roll them out and fry them. They taste even better this way. When it is time to fry the bhaturas, take the dough out of the fridge to let it thaw a little. Heat oil in a wok / kadai , meanwhile make small roundels of the dough and roll out circles of up to 6 inches wide - it should have the thickness of a poori or a tortilla - deep fry the rolled out bhaturas in the hot oil. When you gently slide in the bhatura make sure it is fully submerged in the oil, it should then rise and puff up. Turn it over and fry the other side for a minute or until the color changes to pale brown. The oil should be really hot but not up to smoking point. Remove from the hot oil with a slotted spoon and drain on an absorbent paper towel. Fry the rest of the bhaturas in the same way. For the Chole The night before, soak the chickpeas in water. Next day drain the water and cook the chickpeas in some fresh water ( see note below ), cook the chickpeas either in a pressure cooker or in a large, heavy bottomed saucepan. Add a pinch of baking soda and a tea bag to the cooking water. The teabag gives the cream colored chickpeas a much desirable darker shade. When cooked, set aside. Heat the oil on medium high heat in another large, heavy bottomed saucepan and put the bay leaf, cinnamon stick and cumin seeds in it. Wait for a few seconds till the cumin seeds start to brown and then add the ginger - garlic paste and chopped onions and saute till the onions brown a little. To the browned onions add the turmeric powder, red chili powder and chole masala. Now stir well and let the masala and onion mixture fry in the oil for another 10 - 15 seconds. This step releases the full flavor and aroma of the spices. Now add the tomatoes or tomato paste, cooked chickpeas, tamarind concentrate and 1 1/2 cup water. Cover and cook for 5-10 minutes on medium heat. Now add salt, cilantro and adjust seasoning. The consistency of the chole should neither watery nor dry. It should have a little gravy. Remove from heat and serve with hot fried, puffed-up bhaturas. To serve. Plate the chole, and on it sprinkle some of the reserved chopped onions and cilantro. You can also drizzle a little tamarind chutney / imli chutney on it (optional). Place some hot bhaturas on that plate and also serve up some mango pickle with it (optional). Note : Soaking the beans not only washes the dirt from it and reduces the cooking time but it also breaks down some of the oligosaccharides, the indigestible sugars that causes gas in beans. Discard this water and cook the beans in fresh water the next day.You can also use garbanzo beans can for whenever you want to make chole instantly and do not want to wait a day.
Ingredients to taste chat masala 6 number chicken legs 1 tsp Coriander Powder 1 tsp Cumin Seed Powder 1 tsp garam masala pdr 1 piece Ginger garlic paste 1 tsp kastoori methi (dry fenu greek leaves) 1 tbsp Lemon Juice 2 tbsp oil 1 tsp Peppercorns pdr 1 tsp Red Chili Powder 1 tsp red color 1 tsp Salt 1 tsp turmeric 6 tbsp Yogurt Directions 1. Clean and Cut 2 or 3 long slits on each piece. Apply salt ,chilli pdr and lime juice all over the chicken and keep aside for 15 minutes. 2. make marination with coriander powder, cumin powder, red chilies, kastoorimethi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt. 3. apply it all over the chicken, making sure to apply well between all the slits and inside . 4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven, 5. Remove from oven and serve hot, garnished with sliced onions and lime wedges.and also can be heated on griddle if serving later.
Ingredients 1 cup Atta (Wheat Flour) 1/2 tsp chatmasala. 1 tsp chilli powder 1 bunch coriander leaves 1/2 tsp cumin powder 3 number green chillis 1 cup maida to fry 0 Oil 1 cup onions 1 cup poha as needed 0 salt as needed 0 water Directions ● Take a bowl add maida,atta,salt, 1 tsp oil mix well then add water to make a soft dough rest it for 10min. ● Now in another bowl,take onions chopped,poha,chilli powder,cumin powder,green chillis chopped,oriander ,chat masala mix well. ● In a small bowl add 1tsp of maida mix with some water and make a paste keep a side. ● Now take the dough make a thin chapaties and take a pan slightly cook the chapatis both the sides do not cook more. ● Once chapaties are ready cut the chapati sheets into long triangle shape. ● Now apply maida paste one side of the sheet make a cone shape stuff the mixture in the cone then close the edge. ● In a pan add oil to deep fry, first half fry and remove then after 5min fry again till golden colour
INGREDIENTS:- FOR KOFTAS ½ cabbage head finely chopped 3 tsp chana dal boiled pinch of shahi jeera 1 green chilli finely chopped pinch of red chilli powder 1/2 tsp besan for binding oil for frying FOR THE GRAVY 1 onion chopped 1/2 tsp of shahi jeera 1 tbsp ginger garlic paste pinch of turmeric 1 tsp red chilli powder 1 1/2 tbsp coriander powder 1 tsp cumin powder 2 tbsp cashew powder 1/2 to 3/4th cu p of yoghurt beaten 1 tsp dry mango powder oil for cooking DIRECTION:- KOFTAS • Boil some water in a pan,then add the finely chopped cabbage.boil the chana dal till its 70% • done.add the chana dal to the steaming cabbage,cover and cook till the cabbage is soft and • cooked completely and also the dal.cooking cabbage properly is necessary so that the koftas • don't break while frying. • when they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water • don't throw. • Now take the cabbage and chana dal,to it add pinch of shahi jeera,red chilli powder,chopped green • chilli,salt,little besan and mix everything so that you can make small balls of it ready to fry. • heat the oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat • till they get golden brown,remove them and set aside. • GRAVY • Heat some oil in the pan,add shahi jeera and then onion,little salt and cook the onions till they are • slightly brown.then add the turmeric and ginger garlic paste,when g-g paste is cooked add the • reserved water to it.then add the red chilli powder,coriander powder and cumin powder and mix • well and then add the beaten yoghurt to it and bring it to nice boil till gravy is cooked. • gravy is done when the froth coming disappears completely.when it come to boil and thickens • little add the powdered cashew nuts which will further thicken the gravy to a nice consistency. • then add the dried mint powder and let it cook and thicken.add the koftas and garnish with green coriander.
Ingredients: For Curry: 1 cup White Peas 1 tbsp Oil 2 - 3 Cloves Cinnamon Pieces 1.4 tsp Asafoetida 1 small Onion Finely Chopped 1 Tomato Pulp 1/4 tsp Turmeric Powder 1/2 tsp Red Chilli Powder 1/2 tsp Garam Masala 1 & 1/2 cup Water Salt For Pattice: 4 Boiled Mashed Potatoes Coriander Leaves 1 tsp Ginger Chilli Paste 1/4 tsp Turmeric Powder 2 tbsp Cornflour Oil For Garnishing: Date & Tamarind Chutney Coriander Mint Chutney Black Salt Cumin Seed Powder Red Chilli Powder Coriander Leaves Chopped Onions Crushed Pooris Gram Dal Sev Lime Juice Method: - Soak the the white peas for 6 -7 hrs and pressure cook it - Heat 1 tbsp oil, add cloves, cinnamon pieces, asafoetida, onions and cook it till the onions are soft - add tomato pulp, add turmeric powder, red chilli powder, garam masala and mix everything well till everything is cooked properly. - Add the pressure cooked white pea and mix everything well - Add water, salt and let the curry boil for 5 mins. - Meanwhile in a bowl, take smashed potatoes, coriander leaves, ginger chilli paste, turmeric powder, salt, cornflour and mix everything well to make a dough. - Apply oil in hands and take a generous amount of the dough and make flat balls out of it. - Take the curry off the flame and heat some oil to roast the patties till nice brown colour on both the sides. - Get them out once they are fried and plate it. - Pour the curry on top of the patties. - Add date & tamarind chutney, coriander mint chutney, black salt, cumin seed powder, red chilli powder, coriander leaves, chopped onions, crushed pooris, sev and lime juice and its ready to be served.
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