PUNJABI CHOLE

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Chickpea      -       500 gms
Clarified butter / ghee    - 1 cup
Whole red chilly    -   2 - 3
Whole coriander seeds   -    1 tsp
Cumin seeds / jeera seeds      -  1 tsp
Chopped onion   -     2 medium
Ginger garlic paste     - 1 tsp
Black pepper    - 3 - 4
Cinnamon     -  1 inch stick
Mace / javitri    - 1 piece
Whole cloves  - 3 - 4
Green cardamom  -  4
Anardana / pomedranate seeds    -   1/2 tbsp
Tomato paste     -         1/2 cup
Chole masala powder    -   1 tsp
Turmeric powder   -  1/2 tsp
Salt      -  to taste
Chopped coriander leaves  - 1 tbsp
Baking powder   -      1  tbsp

METHOD
Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomgranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add boiled chickpea and saute for 3 - 4 mins
Add chickpea water.
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
Serve chole with pulao.

POMEGRANATE AND BEETROOT RAITA

 

Prep Time : 10 mins
Total time : 10 mins
Serve  : 4

INGREDIENTS
Beetroot cube   -   1 cup
Pomegranate pearls   -  1 cup
Curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste


METHOD
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
Whisk the curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and mix it well now  and pomegranate pearls.
    Garnish with pomegranate pearls.
Serve chilled.

VEG KEEMA GOLI

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 8

INGREDIENTS
Kala chana or black gram  - 250 gms
Diced onion    - 1
Green chilly  -    2-3
Jeera seeds  - 1 tsp
Black pepper powder  - 1/4 tsp
Besan       - 2tbsp
Salt  - to taste
Chopped coriander leaves  - 1 tbsp
Oil  -    for frying

METHOD
       Wash and soak black gram for 3-4 hours
. Then drain black gram completely and grind coarsely.
 Mix onion, coriander leaves,ciba black pepper powder, green chillies ,besan and  jeera seeds
. Heat oil in a pan, shape each ball of medium thickness
 . Deep fry in hot oil until golden brown in colour
.Flipping once in between
. Always cook in medium flame.
 Drain extra oil in paper napkin.
       Serve hot .

GARLIC SEV

 

Prep Time : 25 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Besan (gram flour) - 250 gm
Red chilly powder - 1 tbsp
Pepper - 1 tsp
Garlic paste  -  1 tsp
Asafoetida (hing) - a pinch
Black salt - to taste
Salt  - to taste
Onion seeds - a pinch
Ajwain - a pinch
Oil - 1 cup
Water - as required


METHOD
Mix red chilly powder,pepper
 powder, pepper,black salt, salt, ajwain , onion seeds,hing, garlic  paste and 2 tbsp oil in a besan.

 Mix with the help of water. 

Make a very smooth and soft dough.
     Heat enough oil in a pan for deep frying the sev. 

Use the sev making machine and fix the sev plate in it.

 Fill the machine with the besan dough. When the oil is hot, press the sev machine over the oil and put the gas in a medium flame.

Repeat the process until the dough gets finished.

 Deep fry the sev for 2-3 minutes and then turn over for another side and drain in paper napkin.

ROASTED CHANA DATES BURFI

NO FIRE ROASTED CHANA DATES BURFI

_Sirf 10 Minute Me - No Sugar, No Gas_

*Prep Time:* 10 mins

*Setting Time:* 30 mins

*Makes:* 12 Burfi

INGREDIENTS

- Roasted Chana (Bhuna Chana, Chhilka Utra Hua) - 2 cups

- Soft Dates (Khajur) - 18-20, seedless

- Desi ghee  - 1 tbso

- Elaichi Powder - 1/2 tsp

- Badam, Pista, Kaju - 3 tbsp, chopped

- Coconut Powder - 1 tbsp [optional]

METHOD 

*1. Chana Powder:*

Bhune chane ko mixer me daal kar bilkul fine powder bana lein. 2 baar chala kar chhan lein taaki dana na rahe.

*2. Dates Paste - Bina Gas:*

Khajur ko 10 minute normal garam pani me bhigo dein [kettle ka pani]. Pani nikal kar mixer me daal kar smooth paste bana lein. Pani bilkul mat daalein, khajur khud chipchipa hai.

*3. Mix - Haath Se:*

Ek bade bowl me chana powder + dates + elaichi powder + 1 tbsp ghee dale.

Haath se achhi tarah 3-4 minute tak masal kar gundh lein. Jaise aata gundhte hain. Mixture ekdum dough jaisa ho jayega.

4. Set Karein:*

Ek thali / dabbe me thoda sa tel lagakar butter paper lagayein. Mixture ko daal kar chamach se dabakar barabar phaila dein. Upar se badam-pista daal kar halka dabayein.

5. Fridge Me Rakhein:

30 minute fridge me rakhein. Bahar nikaal kar burfi shape me kaat lein. Ho gaya!

AMLA KI LAUNGI

Prep Time :15 mins

Cooking Time : 10 mins
Serve  : 2

INGREDIENTS 
Amla  -   200 gms
Sugar  -  2 tbsp
Black mustard seeds  -  1/4 tsp
Asafoetida  -  a pinch
Salt  -  a pinch
Green chilly  -  1
Red chilly powder  -  1/4 tsp
Jaggery - 100 gms
Turmeric powder  -  1/4 tsp
Oil  -  2 tbsp

METHOD
Wash and boil the amla
Remove the seeds of the amla.
Heat oil in a pan.
Add asafoetida and black mustard seeds to crackle.
Remove the seeds of the green chilly.
Add boiled amla and green chill and mix well.
Add red chilly powder, turmeric powder and salt and mix well.
Add sugar ,jaggery and half cup of water.
Cook five mins in a low flame.
Switch off the flame.