CHOLE PURI

 

Prep Time : 15 mins
Cooking Time : 30 mins 
Serve : 2

INGREDIENTS
For chole 
Kabuli chana      -   1 cup
Tea bag    -  1
Water    -  2 cup
Red chilli powder   -  2 tsp
Turmeric powder   - 1 tsp
Coriander powder  - 1 tsp
Roasted cumin powder   -  1 tsp
Dried pomegranate seeds  - 1 tsp
Ginger garlic paste  - 1 tsp
Chopped onion   - 2
Slit green chillies   -  3 - 4
Baking soda   - 1 tsp
Salt  -   to taste
Oil    -  2 tbsp
Chopped coriander leaves   -   1 tbsp
 For Bhature
       Maida         -2 cup
     Sugar            -1 tsp
      Salt              - to taste
 Curd           -      2 tbsp
   Oil           -     for frying

METHOD
For chole
Wash and soak chickpeas or kabuli chana for 4 - 5 hours and add 1 tbsp baking soda.
Pressure cook with tea bags and 2 cup of water for 10 mins.
Drain chickpeas and store the water.Roast anardana and make a powder.
Heat oil in a kadai ,fry the chopped onion till brown.
Add ginger garlic paste, coriander powder,red chilli powder,turmaric powder and slit green chilli and saute for 2 - 3 mins.
Now add salt and dried pomegranate powder and mix well.Add boiled chickpeas along with water and cooked simmer for 10 mins.
Garnish with roasted cumin powder and coriander leaves.
Serve chole with puri

Puri
Semolina  -  1/2 cup

Maida - 1 cup
Wheat flour  -  1 cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Oil  -  for frying

METHOD
For puri
Take a large bowl add semolina, maida,wheat  flour , carom seeds,onion seeds,2 tbsp clarified butter and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough in a round shape.
Heat enough oil in a pan and deep fry the  puri on a low flame till golden brown and crispy.
Drain in paper napkin.
Serve hot with chole.

MATAR PULAO SAHI PANEER WITH BOONDI RAITA

 

Time  : 45 mins
Cooking Time : 50 mins
Serves  : 2

Matar pulao 
INGREDIENTS
Gobind bhog rice   - 1 cup
Matar    -   1/2 cup
Chopped onion      -  1 medium
Ginger garlic paste - 1 tsp
Green cardamom     - 2
Black cardamom    -  1
Cloves     - 2
Whole black pepper - 3
Cinnamon stick - 1 inch
Bay leaf - 1
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Star anise - 1
Clarified butter / ghee    -   2 tbsp
Salt   -    to taste
Kewara water - 2 tbsp


METHOD
Heat clarified butter in a pan and deep fry the onion and take off.
Now again heat clarified butter / ghee in a pan add ginger garlic paste and saute for few mins
Add whole garam masala to crackle.
Now add matar and and saute for 4 - 5 mins. add coriander powder,turmeric ppowder and mix well
Add  rice and salt and two cup of water.
Once boiled,simmer the gas and cover it.
Add kewra water.

Garnish with fried onion and coriander leaves and serve hot.

Shahi paneer 

INGREDIENTS
Paneer  / cottage cheese cubes  - 250 gms
Onion            -   2 medium size onion paste
Melon seeds          -   1 tbsp
Poppy seeds          -    1 tbsp
Cashew nuts       - 1 tbsp
Tomato puree      -  1/2 cup
Red chilly powder  - 1/2 tsp
Green cardamom      -   5
Cinnamon    -  1 inch stick
Mace / javitri    -  1 piece
White pepper    -  1/4 tsp
Whole dried milk / mawa   -  1 tbsp
Cream      -   1 tbsp
Cumin seeds   -   1/4 tsp
Milk    -  1/4 tsp
Sugar   -  a pinch
Salt    -  to taste
Oil     -  2 tbsp
Finely chopped coriander leaves  -  1 tbsp

METHOD
In a blender add poppy seeds,melon seeds,chopped tomato,cinnamon,cardamom,mace /javitri,cumin seeds,white pepper,cashew nuts  and one tbsp water to make a fine paste.
Heat oil in a pan and onion  paste and saute for 4 - 5 mins
Now add tomato and melon paste and saute till oil seperate from pan.
Add mawa /whole dried milk and saute for 2 - 3 mins now add fresh cream and m ix well.
Add milk little by little in a pan and cook in a medium flame to make a thick gravy
Add sugar,salt and cottage cheese /paneer cubes and mix well.
Garnish with cream and coriander leaves

                              

                              

                              

                              

                              

                              

 

Boondi raita 

INGREDIENTS

 Boondi - 1/2 bowl 

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, red chilly powder ,sugar and mix well.

 Now after mixing it, add boondi and green chilly into it.

 Serve chilled boondi raita with biryani

KIWI AND POMEGRANATE RAITA

 

Prep Time : 25 mins
Total Time : 25 mins
Serve - 4


INGREDIENTS
Pomegranate  - 1 cup
Chopped kiwi - 1
Hung curd   -  1 cup
Olive oil - 1 tbsp
White pepper  -  1/2 tsp
Salt  - to taste


METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare raita.
Beat the hung curd
Add olive oil, white pepper ,salt and mix well.
Add pomegranate  seeds and kiwi chunks and mix well.
Garnish with pomegranate seeds and kiwi chunks.