kala chana

tel
hara mircha
kacchi pyaz
adrak
lesan
chana
dhanya powder
haldi
lal mircha
namak
kadwa tel

Tinde ki tarkari

tel, rai, tamatar, red chilli powder, haldi, namak, adrak lesan

Chane ki daal

adrak lesan, long, kali mirich, badi elaichi, darchini, bhuni pyaaz, haldi, namak, kuta lal mircha

garam masala

Dal heat oil add garam masala( badi ilaichi,long kalimirich dar chini a little onion sliced add dal then adrak lehsan haldi kutta lalmirch namak lauki close cooker let seeti come lower heat cook for further 20 mins

Chole Kulche Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the matar/white peas curry:

• 1 and ½ cups dried white peas/safed matar
• 3 to 4 cups water for pressure cooking the dried white peas.
• ½ tsp cumin seeds/jeera
• 1 tsp chaat masala
• ½ tsp roasted cumin powder/bhuna jeera powder
• ½ tsp dry mango powder/amchur powder
• ¼ tsp red chili powder/lal mirch powder
• ¼ tsp garam masala powder

jaljeera chutney:

• ¾ cup fresh mint leaves, loosely packed
• 1 tsp cumin seeds/jeera
• 1 tsp fennel seeds/saunf
• seeds removed from 1 black cardamom - discard the outer cover
• 1 dry red chili, deseeded (optional)
• a pinch of asafoetida/hing
• 1 tsp black salt/kala namak
• 5-6 black pepper
• ½ tsp dry mango powder/amchur powder
• 1 tbsp seedless tamarind
• ¼ or ⅓ cup water for grinding

for toppings & garnish:

• 1 small onion, finely chopped
• 1 medium sized tomato, finely chopped
• 1 green chili, slit or chopped
• ½ inch ginger, julienned or finely chopped
• 1 lemon, quartered
• some coriander leaves (optional)

for the kulcha

• please refer to the kulcha recipe here.
• or aloo kulcha recipe

INSTRUCTIONS

cooking the peas:

1. soak the matar or dried white peas overnight or for 7-8 hours.
2. drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
3. if there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
4. mash the matar slightly with a wooden spoon.
5. the soaked matar can also be cooked in a pan, but they will take a lot of time.

preparing jaljeera chutney:

1. grind all the ingredients listed under jaljeera chutney with ¼ or ⅓ cup water to a smooth paste. keep aside.

preparing jaljeera chutney:

1. in a pan, heat oil.
2. on a low flame, first brown the cumin seeds.
3. remove the pan from fire.
4. then add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.
5. stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
6. switch on the fire and heat through the matar for 3-4 mins.
7. now add the prepared jaljeera chutney and stir.
8. if the matar mixture looks dry, add some water.
9. cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
10. check the seasoning and add more black salt if required.
11. you can make this and keep it aside till you prepare the kulchas.
12. when serving reheat the matar.
13. serve matar kulcha in bowls or plates. top with onions, tomato, ginger and chilies. squeeze some lemon juice on top and mix lightly.
14. garnish with coriander leaves and serve with matar kulchas.

Paneer Puri - makes 6

Ingredients

Wheat Flour - 350 gms.
Paneer - 400 gms.
Green Chilli - 4, chopped
Ginger - 1 1/2 inch, grated
Coriander leaves  -  chopped, 1/2 cup
Coriander Powder - 2 tsp
Red Chili Powder - 1/2 tea spoon
Khatai/amchur - 2 tsp
Salt - 1 1/2 tsp and 1sp for dough
Oil or Ghee 2 tbsp for dough + 4 tbsp for cooking

Method

Mix the flour, salt, oil and knead it with in roughly 2 cups of water, or however firm preferable.
In a separate bowl grate/mash the paneer and add green chilli, ginger, amchur, coriander leaves, red chilli powder, coriander powder, salt in to it and mix them well. The paneer mixture is ready.
Take a small palm-sized portion of the dough and make a ball from it. Dust it with dry flour and roll it into 3 inch disc. Put 2 tbsp or more paneer mixture on the disc, spread it evenly on the disc and gather the disc from the edges. Dredge in flour, roll it out to 5-6 inches round.
Heat a pan and put the parantha on it. Once it changes color, flip it over. On medium heat, evenly drop ghee on both sides. Cook till golden spots appear on both sides.
Serve with Indian white butter or plain whisked curd.

Gulab Jamun

for the balls:
250 grams khoya/mawa
50 grams powdered sugar
200-220 grams maida
1/2 tsp baking powder
2 ground cardamom/elaichi
oil for frying

for the syrup:
250 gms sugar
1 cup water
1 tbsp rose water
a few strands of zaafran/saffron/kesar

Method:
Grind all the ingredients. Form small balls and set aside.
For the sugar syrup, heat the sugar solution till the syrup reaches a single thread consistency. Turn the heat to low.
On medium heat, fry the balls till evenly golden and add to the sugar syrup on low heat, simmer the balls till soft. Turn the heat off lest the gulab jamuns break

Makes 20-25.

Vegetable Pulao

250 grams basmati rice 2/5 kg
250 grams onion, sliced and goldened in ample oil, strained 400 gram
2 dessert spoons oil, or a preferable amount 3 spoons
1 tsp salt 2.5 tsp
4 cloves 6
4 green cardamoms, elaichi 6
1/2 inch cinnamon, darchini 4/5"
12.5-20 grams green chillies, depending on hotness and taste 20-25 grams
1 tbsp poppyseeds, roasted on low heat 

12.5 grams ginger 20 gram
12.5 grams garlic 20 gram
250 grams peas, pressure cooked 200 grams
125 grams cabbage, sliced, pressure cooked (optional) 200 grams
125 grams beans, cut and pressure cooked 200
125 grams red carrot, grated 200
125 grams capsicum, chopped 200

 Wash the rice and soak it in ample water.
Fry the cloves, green cardamoms, cinnamon, green chillies. In a mixer, grind the roasted poppy seeds. Add the fried masale and grind. Add half of the goldened onions, grind to a fine paste.
 Put the rice on flame with 1/4 tsp of salt, with roughly enough water to soak the water and an inch more (if you're cooking it in a pressure cooker), a whistle and 4-5 minutes more.
Add the salt and the other half of onion to a pan. Add the chopped capsicum and cook on high heat. Add the ground masala and the rest of the vegetables. Mix well. Serve with rice.