KULHAD WALE PALAK CHANA CHAWAL

 

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 4-6 

Ingredients:

250 gms kabuli channa /white chick pea washed and soaked overnight

1 bunch spinach/ palak

1 big onion finely chopped

3 tomatoes pureed

1" ginger finely chopped

8-10 cloves of garlic finely chopped

2 green chilies

2 tbsp oil

2 tbsp desi ghee/clarified butter

1 tsp cumin

1/4 tsp hing/asafetida

1/2 tsp degi mirch powder

1 tsp each of dhania powder and garam masala

2 tsp channa masala

1 tsp kasuri methi /dry fenugrik leaves

1/2 tsp black pepper powder

1 black cardmom

1 tej patta

4-5 cloves

1 stick cinnamon

1 tsp sugar (optional)

1 tbsp curd

1 tbsp fresh cream

salt to taste

 Method:

1. Clean, chop and wash the spinach thoroughly.
2. Blanch the spinach and puree it using water as required. Keep aside.
3. Wash the soaked chickpeas and put them in a pressure cooker along with 4 cups of water ,black cardamom, tej patta, cloves, cinnamon and salt. Close the lid and switch on the gas. 
4. Pressure cook the chick peas till 4-5 whistles or till they become tender. Keep aside.
5. Take a kadahi/wok heat some ghee along with oil and add asafetida and cumin to it.
6. When the cumin start to crackle add finely chopped onion ,ginger and garlic and cook till they become brown in color.
7. Then add finely chopped green chilies and pureed tomatoes and cook till the oil separates.
8. Add dhania powder, garam masala powder, channa masala, degi mirch, black pepper powder, sugar and kasuri methi and stir for a while.
9. Add curd along with some water so that the spices don't get burnt.
10. Now add this masala to cooked chickpeas and close the lid and cook on low flame for 10 minutes. Then turn off the gas.
11. When the pressure releases add pureed spinach and cook further for 5-10 minutes. Add fresh cream and give it a nice mix. 
12. Serve it along with plain rice or jeera rice. You can sprinkle some chopped onions and green chilies over it for crunch and fragrance.

 

  

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MANCHURIAN FRIED RICE

Ingredients

  12pieces dry veg mancurian balls if small in size or 6 big balls cut into halves
1.5 cup basmati rice or medium to long grained rice

2 tbsp olive oil

2 onions chopped

4 cloves garlic chopped 

2 green chilies chopped

1 medium size carrot, finely chopped or shredded

1 small capsicum, finely chopped
8-10 french beans, thinly sliced diagonally or finely chopped

½ cup finely chopped or shredded cabbage (optional)
5-6 button mushrooms, sliced or finely chopped(optional)
1 tsp chili sauce/schezwan sauce

1 tbsp soy sauce or as required for the desired colour
1 tsp vinegar

salt to taste 

black pepper to taste

Method

1. Soak, drain and boil rice in 4 to 5 cups water, till the grains are almost cooked (just tender but not over cooked).
2. Strain the extra water and let the rice cool completely. Keep the rice aside.
3. Chop the veggies and keep aside.
4. Heat oil in a wok or a pan. Splutter the green chilies.
5. Add the garlic and onions and stir fry till they are transparent in colour.
6. Now add all the other vegetables and stir fry on a high flame for a minute.
7. Add salt, pepper, ajinomoto and rice.  
8. Add all the sauces and vinegar.
9. Stir fry for 2 minutes.Finely add chopped manchurian balls and stir with light hands.
10. Garnish with spring onions and serve hot with cottage cheese in garlic sauce, sweet and saur vegetables or you can have it as it is.  

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DHABA STYLE CHANNA MASALA/ PUNJABI CHANA MASALA/ CHANA PINDI

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4

Ingredients:
250 gms white chick peas (Kabuli chana)
2 tbsp desi ghee (clarified butter)
a pinch of asafoetida powder
1 tsp cumin seeds
1 big onion finely chopped
2 big or 3 medium sized  tomatoes pureed
5-6 cloves of garlic minced or chopped
1" garlic minced or chopped
2 green chilies finely chopped
1 tsp dhania powder
1/2 tsp catch sabzi masala
1/2 tsp degi mirch powder
1/4 tsp black pepper powder
1/4 tsp dry mango powder (amchoor) or 1 tsp thick tamarind pulp
1 tsp chana masala
1 tsp kasuri methi
1/2 tsp turmeric powder (optional)
1 tbsp fresh cream (optional)
1 tbsp curd
100 grams cottage cheese cut into small cubes
Chopped coriander leaves and ginger Julians for garnishing 
salt to taste

Method (vidhi):

1. Wash and soak chick peas overnight or at least for 4-5 hours . Add sufficient water (approx. 3-4 cups) and 1/2 tsp salt and turmeric powder and pressure cook till they become soft.
2. Mean while in another pan add desi ghee and crackle cumin seeds, add a pinch of asafoetida powder and then add ginger, garlic and finely chopped onion to the ghee.
3. Cook till the onions become brown in color then add tomato puree and green chilies and cook till the masala leaves the sides of the pan.
4. Now add all the spices and curd if required add some water so that the spices don't get burnt.
5. Cook for a while and then switch off the gas.
6. Add the cooked masala to boiled chick peas and give 2-3 whistles in the pressure cooker.
7. Add cream and  cottage cheese and cook further for 5 minutes or till you reach the required consistency. Check for salt if required add some more.
8. Garnish it with chopped coriander leaves and ginger julians and serve hot with garlic naan, plain naan, bhatura, poori or simply chapati or rice.

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ROTI KI CHURI

Preparation time: 5 minutes

Cooking time : 15 minutes

Serves: 6

Ingredients:
1 cup flour
2-3 tbsp sugar as per taste
1 to 2  tbsp pure ghee for shallow frying

Method:

1. Sieve flour and kneed dough using as much water as required to make a soft dough like you make for chapati.
2. Keep the dough aside to rest for 5 minutes then divide it into two or three parts and roll each part into a ball.
3. Roll out each portion into 5" diameter round and brush with melted ghee.
4. Fold into half. Brush again with melted ghee and fold again.
5. Roll out again and cook on a tava (griddle) on both the sides using ghee and pressing it with the help of a spetula till it becomes crisp and brown in color from both the sides.
6. Repeat the process with the remaining dough to make more paranthas. 
7. Now tear these paranthas roughly with your hands and coarsely grind them in a mortar or in a mixer.
8. Take it out in a bowl and mix sugar in it.
9. Add pure ghee as much as you want and serve hot.

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MOMOS

Preparation tme: 30 minutes

Cooking time: 5-10 minutes

Serves: 6-8

Ingredients:

For Dough

1 cup all purpose flour (maida)
2 tsp oil
1/4 tsp salt

For Filling:

2 tbsp oil

1 finely chopped onion

1 tsp ginger garlic paste

1/2 carrot finely chopped or shredded

8-10 finely chopped french beans

1/2 cup shredded cabbage

1/2 cup shredded capsicum

6 mushrooms finely chopped

1/2 tsp white pepper

1 tsp vinegar

2 tsp soya sauce

salt to taste

Method:

1. Heat oil add onions stir fry for 1 minute add ginger garlic paste stir a bit and  add all the other vegetables stir a bit and add salt ,pepper and vinegar.
2. Add soya sauce and mix well and keep it aside.
3. Make a stiff dough by adding required water and 2 tsp oil in maida and salt sift together.
4. Make small balls of dough and roll then into thin capaties of 4-5 " diameter. 
5. Place the filling on the rolled chapati .
6. Now pickup sides and keep collecting them in the centre like kachori.
7. Place momos in a greased idli stand or in a steamer and steam for 4 to 5 minutes and serve hot with sauce or a spicy chutney.

Note:

1. You can bake them in oven or fry these in oil.

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