Punjabi Chole | पंजाबी छोले | Chole Masala | Punjabi Chhole

Ingredients:-

Ghee or oil (2 tablespoons)
Cumin seeds (1/2 teaspoon)
Onion (1 medium finely chopped)
Ginger – garlic paste ( 2 teaspoons)
Tomatoes (2 medium finely chopped)
Green chilies (2 chopped)
Red chili powder (2 teaspoons)
Turmeric powder (1/4 teaspoon)
Coriander powder (1/2 teaspoon)
Chole Masala (2 teaspoons)
Chickpeas/Chole – 2 cups
Water (3-4 cups)
Butter ( 1 teaspoon) (Optional)
Kasuri methi powder ( 1/4 teaspoon )(Optional)
Salt (as required)

Instructions:-

1. Wash the chickpeas and soak in enough water for 8-10 hours.
2. Add the chickpeas to the pressure cooker along with turmeric powder, salt, 1 teaspoon oil/ghee and 2.5 to 3 cups of water.
3. On a high flame, pressure cooks the chickpeas till the chickpeas are softened and well cooked. Keep it aside.
4. Heat a pan, add ghee/oil and let it heat properly.
5. Add cumin seeds and fry it for few seconds.
6. Add the onions in and fry till they get lightly golden.
7. Add ginger garlic paste. Saute for a few seconds.
8. Now add the tomatoes. Saute till the tomatoes get cooked and the oil starts to leave the side.
9. Add red chili powder, turmeric powder, coriander powder, and Chole Masala. Saute for a few seconds.
10. Pour the cooked chickpeas along with its stock. Add more water if required.
11. Stir and simmer it for 8-10 minutes till you get a medium consistency.
12. Add Butter and Kasuri methi powder. Mix well.

Transfer to a bowl and garnish with chopped coriander leaves and onion rings.
Serve with steam Rice or Rotis.

 

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Green Beans and Moong Dal | French Beans with Split Green gram | Moong Beans Healthy Recipe

Ingredients:-

Green Beans: 1/2 cup (cut into small pieces)
Moong dal ( Split Green gram): 1/2 cup (wash and soak in water)
Turmeric powder (Haldi): a pinch
Red chili powder (Laal Mirch powder)- 1/2 teaspoon
Cumin seed (jeera) – 1/2 teaspoon
Garam Masala powder – 1/4 teaspoon

Dry Mango powder ( Amchoor) – 1/4 teaspoon  
Green chilies – 2 (chopped)
Onion – 1 medium (finely chopped)
Oil – 2 tbsp
Salt: to taste

Instructions:-

1. Heat a pan, add 2 tbsp oil. Add Cumin seed.
2. Add chopped onion. Saute the onions till they become translucent and soften.
3. Add Moong dal and 1/4 cup of water. Add salt and turmeric powder. Stir well and cover. Cook for 10 mins on low flame.
4. Add chopped beans and green chilies, cook for about 5 mins.
5. Check if the beans and dal are cooked, add some water if required. Don’t overcook the moong dal.
6. Add Red chili powder, Dry Mango powder and Garam Masala powder. Cook for a minute or two on a low flame.

Transfer to a serving bowl and garnish with coriander leaves.
 

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Anda Aloo Bhurji | अंडा आलू भुर्जी | Egg-Potato bhurji | Egg-Potato stir fry

Ingredients:-

Eggs –  2

Potatoes – 2 medium-sized

Onion – 1 medium-sized

Green chilies – 2-3

Oil – 2 tbsp

Turmeric Powder – 1/2 tsp

Red Chili Powder – 1 tsp

Salt – to taste

Coriander Leaves for garnishing

Instructions:-

1. Cut the Onions and Potatoes in thin slices, almost in equal sizes.

2. Heat a pan, add 2 tbsp oil and let it heat properly.

3. Add chopped onion. Saute the onions till they become translucent and soften.

4. Add the potatoes. Cook for 4-5 mins, until potatoes, are half done.

5. Add turmeric powder, Red Chili Powder and salt and saute for a minute.

6. Add the beaten egg and Green chilies. Stir well.

7. Cook until the eggs and potatoes are done.

Transfer to a serving bowl and garnish with coriander leaves.

Serve with freshly made chapattis or parathas.

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Spicy Onion Capsicum Uttapam | उत्तपम | Spicy Uttapam

Ingredients:-

1 cups Idli/ Dosa Batter
1 medium Onion, finely chopped
1/2 cup finely chopped multi coloured/ green Capsicum
2-3 green finely chopped chillies
¼ cup chopped coriander leaves (dhania)
1/4 teaspoon red chili and garam masala powder.
Oil for shallow frying
Salt to taste

Instructions:-

1. Heat a pan and grease lightly with oil. Let the pan become medium hot.
2. Take a ladle full of batter and pour on the pan,Spread it in round shape.Batter spread should slightly thicker than a batter spread for Dosa.
3. Sprinkle chopped onion, capsicum green chillies and coriander leaves over it.
4. Sprinkle red chilli and garam masala.
5. Drizzle some oil around the corners.
6. Cook till the base gets light golden.
9. Flip it gently and cook another side for a minute.
10. Transfer it to a plate.

Serve Uttapam with coconut and tomato onion chutney.

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Daal Khichdi…

Poha…

Ingredients –
Poha/ Chooda/ Flattened rice – 3 fistfuls (1 for each person)
——
For tempering –
Rai / Mustard seeds – 1 tsp
Jeera / Cumin seeds – Half tsp
Saunf/ Fennel seeds – Half tsp
Heeng / Asafoetida powder – 1 tsp
Green chilies – 1, cut to half and slit lengthwise
Oil – 3 tsp
——
Haldi / Turmeric powder – Half tsp
——
Salt – as per taste
Sugar – half tsp / as pr taste
Lemon juice – of 1 lemon
——
Aaloo / potato – 1 small (peeled and cut into very small pieces)
Pyaj / Onion – 1 big (peeled and cut into very small pieces)
——-
Sev / Bhujiya / Namkeen / Boondi/ chopped onion/ cilantro leaves – for garnishing (optional)

Method –
1. First Put the poha in a sieve/colander/ chalni and wash the poha gently. You don’t have to do this for more than a few seconds. Keep the colander in a tilted position so that excess water drains out and the poha is soft and soaked – but not soggy.
2. Heat oil in a heavy bottomed wok/ kadhai.
3. Once hot, throw in the ingredients in the ‘for tempering’ list.
4. Add in the very finely chopped pyaj. Let this cook till soft and starts to brown.
5. While the pyaj is cooking, add the salt, sugar and lemon juice to the soaked poha and mix gently with your fingers, lest it all breaks up all forms a lump. Taste and adjust the seasoning.
6. Once the pyaj is cooked, add in the potato pieces. Add in haldi at this stage too. Let the potato cook till soft.
7. Once done, switch off the gas and add the poha. Mix all of it till all the poha turns yellow – an indicator that all of it uniformly mixed up. Do this very gently, there is no rush anyways – the gas is off.
8. .Now, we cook this further on steam. Heat water in a bhagona/ patili / pot (water half filled). Once steam starts to come out, place the kadhai filled with poha on it. Cover the poha and let this cook for 10 minutes. Even if you want to keep it warm till the entire family has had it’s share of hot breakfast, you can keep the gas on on slow flame – this keeps the poha warm.
9. While serving, garnish with whatever you like. As the poha is as it is not very spicy, the bhujia/ sev adds the zing.

Hot Kachori…

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4″ diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Dill leaves vada…

Ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry

—
Method
Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

Samosa…

Ingredients

For cover:

1 cup plain flour (maida)

2 tbsp. warm oil

Water to knead dough

 

For filling:

2 potatoes large boiled, peeled, mashed

1 onion finely chopped

2 green chillies crushed

1/2 tsp. ginger crushed

1/2 tsp. garlic crushed

1 tbsp. coriander finely chopped

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chilli powder

Salt to taste

Oil to deep fry

 

Method

For dough:

• Make well in the flour.
• Add oil, salt and little water. Mix well till crumbly.
• Add more water little by little, kneading into soft pliable dough.
• Cover with moist cloth; keep aside for 15-20 minutes.
• Beat dough on work surface and knead again. Re-cover.

 

For filling:

• Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
• Stir fry for a minute, add onion, sauté till light brown.
• Add coriander, lemon, turmeric, salt, red chilli, garam masala.
• Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
• Cool. Keep aside.

 

To proceed:

• Make a thin 5″ diam. round with some dough.
• Cut into two halves. Run a moist finger along diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the samosas will turn out oily and soggy.
• Drain on rack or kitchen paper.
• Serve hot with green and tamarind chutneys, or tomato sauce.

Potato in Curd Gravy…

Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

—
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.