Chhole Pulav

Ingredients:-

• 2 cans Garbanzo, drained and rinsed
• 2 cups Basmati Rice, boiled
• 1 Big Onion, chopped
• 1 Tomato, chopped
• 1-1/2 tbsp Tomato Paste
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Red Chili Powder
• 1 tsp Pomegranate Powder
• 1 tbsp Chhole Masala
• 1 tsp Turmeric Powder
• 1 tbsp Cumin-Coriander Powder
• 2 Green Chilies, chopped
• 3 tbsp Olive Oil
• 1 tsp Cumin Seeds
• 3-4 Cloves
• Salt to taste
• Cilantro, chopped

Method:-

1. Heat oil in pan, brown cumin seeds and cloves.

2. Add onion, ginger-garlic paste, green chilies, and tomato with little salt. Let it cook for 4-5 minutes on medium heat.

3. Add tomato paste, turmeric, pomegranate powder, cumin-coriander powder, red chilli powder, and 1/8 cup of water. Mix very well, cover pan with lid and cook for another 2-3 minutes.

4. Now add garbanzo beans, chhole masala, and salt to taste. Cook on medium-low heat cook until water is absorbed 90%.

5. Add boiled rice. Mix chhole and rice with fork.

6. Let the mixer cook on low heat for 5 min with lid.

7. Fluff up the rice once again, add cilantro and serve hot.

PANEER COCONUT GRAVY RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer) How to make paneer
3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

How to make paneer coconut gravy:

• Cut paneer in squares.
• Grind onions to a paste.
• Grind tomatoes finely.
• Grind ginger (adrak), garlic (lasun) to a paste.
• Chop coriander leaves (dhania patta) very finely.
• Chop fresh red chillies very finely.
• Roast the groundnuts and grind them to a fine paste.
• To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
• Heat clarified butter (ghee) in a pan.
• Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
• Add the ginger garlic paste and stir it for 1 minute
• Now add tomato and fresh red chilly.
• Cook for sometime and then add tomato (tamatar).
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
• Add the paneer pieces and let the gravy cook till it thickens.
• Take off the fire and serve hot garnish it with well chopped coriander leaves.
  
  

Rasmalai Recipe

Ingredients

• Rasgullas - 12 to 15
• Milk - 3 cups
• Condensed milk - 3 tbsp 
• Ghee - 1 tsp
• Sugar - 1/2 cup
• Chopped Nuts(pista,cashews and badam) - 3 tbsp
• Saffron - 3 to 4 strands
• Cardamom powder - 1/2 tsp (optional)
   
  Method:
  1.Take a wide heavy bottomed vessel, grease it with little ghee and add condensed milk + milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.Meanwhile take 2 tbsp of warm milk, add saffron strands and crush it well, keep aside.                                                                                                              
   2. Now add the saffron milk to the boiling and keep stirring. Then add the sugar  and keep stirring. The mixture is called rabri and it tastes divine by itself.                                        3. Keep in sim and stir it till it reduces in volume.Fry the nuts in ghee and add it to the rabri and mix well. Add cardamom powder and give a quick mix.
  4.Now finally add the rasgullas and let it cook in low flame for 5mins till the rasgullas absorb the milk.Switch off , cool completely and then chill it. Rasmalai is ready now. Serve chilled!
   

  Notes:

  • Dont use saffrons more, it will be over powerful and will spoil the taste.
  • The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
  • You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
  • Allow atleast 30mins sitting and refrigerating time before serving to taste best.

    

Maharashtrian Lasuni Thecha

Ingredients:
Green chillies: about 10 (Depending on the spice level you can take – you may even destem the chillies to reduce the heat level) 
Garlic: about 4-5 large cloves
Peanuts peeled (unsalted): a handful (or you can use sesame seeds)
Oil: 1 teaspoon
Salt to taste
Lemon juice: 2 teaspoons (optional)
Method:

1. Chop the chillies and garlic finely.
2. Dry roast the peanuts in a frying pan (kadhai). Set aside to cool.
3. Grind the peanuts to a coarse powder in a coffee/spice grinder or a chutney mixer.
4. Heat the oil in the frying pan (kadhai – I reuse the one used for peanuts). Add half the chopped green chillies and garlic and roast till they start turning brown. Turn off the heat.    We have roasted only half the garlic and chillies. The other half is directly crushed raw – this gives a fresh-fiery taste. Place the chillies and garlic (roasted as well as raw) in a mortar and crush to a coarse paste. You can also make it in a chutney mixer or food processor.
5. Mix in the powdered peanuts as well as salt. Crush to blend the thecha well.
6. Squeeze the lemon juice if you want – I didn’t use it as I wanted it spicy.                   Transfer contents to a bowl and serve.                                                                       This dish is really spicy – so a little bit goes a long way!

Aam Panna recipe

Prep time: 30 min

Cook time: 15 min

Yield: 5

Main Ingredients: raw mango cumin

Ingredients

• Raw green mango - 1 large or 2 medium sized
• Roasted cumin powder - 1 1/4 tsps
• Black salt - 1 1/4 tsps
• Sugar syrup or jaggery syrup - as required
• Black pepper corns - 15-20
• Mint leaves - 25-30
• Chilled water - as required

  Method

  1. Boil mangoes in 3 cups of water OR pressure cook the mangoes till soft. Cool and remove the soft mango pulp from the seed and skin. Grind to a smooth paste.
  2. Prepare sugar syrup by boiling 1/4 cup sugar in 3/4 of water till it is completely dissolved and simmer for 4 more mts. Turn off heat, cool and store in the fridge.
  3. To prepare a ONE tall glass of Aam Panna. In a blender, add 4 tbsps of mango pulp, 2 tbsps of sugar syrup, 1/4 tsp roasted cumin powder, 1/4 tsp of black salt, 3-4 black pepper corns and 6 to 7 mint leaves and blend to combine well. Add 1 1/4 cup chilled water and continue to blend for few seconds.
  4. Pour into a tall glass with crushed ice and serve.