PUNJAB METHI CHOLE RECIPE

PREP TIME: 25 MIN
COOK TIME : 25 MIN 
TOTAL TIME : 25 MIN 

RECIPE TYPE: main

CUISINE: indian

SERVES: 4

 INGREDIENTS

for pressure cooking the chickpeas:

• 1.5 cups dried chole/chana or dried white chickpeas
• 4 to 5 cups water for pressure cooking the chickpeas
• black salt as required.

for onion paste:

• 1 large onion
• 4-5 garlic/lahsun
• 1 inch ginger/adrak

for tomato paste

• 2 medium sized tomatoes:
• 1 green chili
• 1 red chili

wholespices or garam masala:

• 1 or 2 inch cinnamon/dal chini
• 2 big cardamom/badi elaichi
• 2 small cardamom/chotti elaichi
• 2-3 cloves/lavang
• 1 bay leaf/indian tej patta

other ingredients:

• 2 cups methi leaves or fenugreek leaves
• ½ tsp turmeric powder/haldi
• ½ or 1 tsp red chili powder/lal mirch powder
• ½ or 1 tsp garam masala powder
• 1 tsp coriander powder/dhania powder
• 1 tsp fennel powder/saunf
• 1 tsp dry mango powder/amchur or as required
• a pinch of asafoetida/hing
• 3 or 4 tbsp oil
• 2 tbsp curd/dahi/yogurt (dairy or vegan)
• 1 or 1.5 cups water
• few coriander leaves for garnishing (optional)
• salt as required

INSTRUCTIONS

1. soak the chickpeas overnight in water.
2. next day pressure cook the chickpeas with water and black salt, till they are completely cooked.
3. make the onion paste with garlic and ginger.
4. and also make the tomato paste with green chili and red chili.
5. no need to add water when making these two pastes.
6. heat 3-4 tbsp oil in a pan.
7. add all the spices mentioned under the list whole spices. fry till the spices are fragrant.
8. then add the onion paste and fry till it gets browned.
9. this takes quite some time and you have to stir frequently, so that there is even browning and the paste does not get burnt.
10. add tomato paste and add yogurt.
11. add all turmeric, red chili, coriander, fennel, garam masala powder along with the asafoetida.
12. also add the methi leaves and stir and saute till the oil starts to leave the sides of the mixture.
13. add the cooked chickpeas/chole, water, salt and simmer till the gravy thickens slightly.
14. mash a few chole with the back of the spoon to slightly thicken the gravy.
15. lastly add mango powder (amchur) and stir. simmer for 1-2 minutes.
16. garnish methi chole with coriander leaves and serve methi chole hot with roti, naan, puri, bhatura or rice.

PANEER 65 recipe

PREP TIME : 25 MIN
COOK TIME : 30 MIN
TOTAL TIME :55 MIN

RECIPE TYPE: starter, snack

CUISINE: south indian, hyderabadi

SERVES: 2-3

 INGREDIENTS

for marination :

• 200 grams paneer/cottage cheese
• 3 tbsp rice flour
• 1 tbsp besan/gram flour
• 2 tbsp corn starch
• 1 tsp green chili paste
• 1 tsp garlic paste
• 1 tsp ginger paste
• ½ tsp red chili powder or kashmiri red chili powder
• ¼ to ½ tsp garam masala powder
• ¼ tsp lime juice or add as required
• 4 tbsp water
• 5 tbsp oil for frying
• salt as required

for paneer 65 tempering:

• 3 tbsp chopped onions
• 2 to 3 green chilies, sliced diagonally
• ½ tsp chopped ginger/adrak
• ½ tsp chopped garlic/lahsun
• 6 to 7 curry leaves/kadi patta
• 1 to 2 dry red chilies
• ½ tsp mustard seeds (optional)
• ¼ tsp sugar or add as per taste (optional)
• 2 to 3 pinches of salt
• 2 tsp oil

INSTRUCTIONS

preparing the marination:

1. take 3 tbsp rice flour, 1 tbsp besan/gram flour and 2 tbsp corn starch in a mixing bowl. you can
2. also take corn meal or maize flour (makki ka atta) instead of corn starch.
3. add the following spices & herbs - 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and ¼ tsp lime juice. also add salt as required.
4. add 4 tbsp water. whisk to a smooth paste. you can also add a few drops of natural color. i used orange natural color extract.
5. add the paneer cubes.
6. gently mix the paneer cubes with the batter. cover and allow to marinate for about 15 to 20 minutes at room temperature.

shallow frying & preparing paneer 65:

1. heat 5 tbsp oil in a pan. the oil should be medium hot. coat the paneer cubes with the batter and add them to the hot oil. keep some space between the paneer cubes so that they don't stick.
2. once the base is done, flip and fry the other side. flip for a couple of times all the paneer cubes and fry till the outsides become crisp and golden. remember not to over fry the paneer cubes as then they become dense.
3. drain the fried paneer cubes on kitchen paper towels to remove excess oil.
4. in the same pan, heat 2 tsp oil. add ½ tsp mustard seeds.
5. after the mustard seeds, crackle, add ½ tsp chopped ginger, ½ tsp chopped garlic, 2 green chilies chopped diagonally, 1 to 2 dry red chilies and 6 to 7 curry leaves. stir well.
6. then add 3 tbsp chopped onions. stir and saute the onions till they turn translucent.
7. add salt and ¼ tsp sugar. you can skip sugar if you want. i added a bit of sugar as then the paneer dish tastes good.
8. stir well. add the fried paneer cubes.
9. mix and toss the paneer cubes with the rest of the sauteed ingredients. check the taste and add more salt or green chilies if required. switch off the flame.
10. lastly add chopped coriander leaves. stir.
11. serve paneer 65 hot plain as as a starter or with some chapatis, naan or tandoori rotis.

gobi ke danthal sabzi recipe

PREP TIME : 15 Min 

COOK TIME : 15 MIn

TOTAL TIME : 30 Min

RECIPE TYPE: main

CUISINE: punjabi, north indian

SERVES:  2-3                                                                                     

INGREDIENTS

• stalks and leaves from 1 large cauliflower/gobi
• 1 medium onion, finely chopped - about 1.25 heaped cup of chopped onion
• ¾ inch ginger/adrak, finely chopped
• 2 to 3 garlic cloves/lahsun, crushed
• 1 green chili, chopped or ½ tsp kashmiri red chili powder or deghi mirch
• ¼ tsp turmeric powder/haldi
• a generous pinch of asafoetida/hing
• ¼ tsp garam masala
• ½ to 1 tsp dry mango powder/amchur, add as per your taste
• 2 to 3 tbsp water
• 2 tbsp mustard oil/sarson ka tel
• salt as required

INSTRUCTIONS

1. remove the leaves from the cauliflower stalks. rinse the stalks thoroughly to remove the mud particles. keep them soaked in hot water for about 5 mins.
2. peel of the hard or tough outer layer from the stalks then slice them to one inch pieces. you can also chop them in cubes.
3. rinse the leaves well and chop them finely.
4. heat oil in a small pressure cooker or a pressure pan.
5. add garlic and ginger. stir and saute till their raw aroma goes away.
6. then add the onions and saute till translucent.
7. now add the turmeric powder, green chilies, asafoetida/hing.
8. stir and add the chopped stalks and leaves.
9. add salt and saute for 2 to 3 minutes. lastly add 2 to 3 tbsp water.
10. cover and pressure cook for 2 to 3 whistles. *check notes if not using a pressure cooker
11. pressure cook for more 1 or 2 whistle.
12. once the pressure settles down on its own remove the lid of the cooker.
13. if there is moisture or any water in the cooker, then simmer till all the water evaporates.
14. add garam masala and ½ tsp dry mango powder/amchur. stir well.
15. check the taste and add ¼ to ½ tsp more of dry mango powder as per your taste.
16. serve gobi danthal sabzi with rotis or phulkas.

NOTES

if making this dish in a pan, then you will have to add some more water than what is mentioned in the recipe. cover the pan tightly and allow the cauliflower stalks to cook till tender. in case the water dries up, then add some more, if the stalks have not cooked through. 

                                                                                                                       

Channa Madra Recipe

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 6 servings


Ingredients:
3 cups chickpeas, soaked overnight and boiled (or use canned chickpeas)
Asafoetida (hing), a pinch
2-3 cloves (laung)
1 stick cinnamon (dalchini)
2 pieces of black cardamom (moti elaichi)
1 tsp cumin seeds (jeera)
2 tsp. coriander powder
1 tsp turmeric powder (haldi)
2 cups yogurt ( beaten till smooth)
2-3 tbsp ghee ( clarified butter)
Rice Mixture
¼ cup raw white rice
1 cup water
1-2 pods of green cardamom
• Soak  ¼ cup rice in 1 cup of water and cardamom.
• Grind this mixture and set aside.
METHOD:
• Heat 2 tbsp. mustard oil to smoking point on medium heat.
• Add a pinch of asafoetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed.
• Add 1 tsp. whole cumin seeds.
• Stir for 30 seconds and add the coriander powder and turmeric powder.
• Stir for 30 seconds (do not let it burn or blacken.)
• Add the chickpeas and stir well.
• Add the yogurt to pot and keep stirring continuously.
• Do not stop stirring or the yogurt will curdle. (Even if it curdles slightly don’t worry as the gravy will even out as the dish thickens eventually)
• Stir continuously on medium heat for about 10 minutes.
• When it comes to a boil add the ground rice/water mixture.
• Stir the mixture very frequently and let it cook for about 20 minutes.
• Add 2 – 3 tbsp. of ghee (clarified butter)
• Turn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until the entire mixture thickens.
• Add salt to taste and serve hot with white rice.

Almond Roll Recipe

Almond Roll Recipe
Preparation Time	15 Minutes
Cooking Time	50 Minutes
Difficulty	Average
Recipe Type	Veg.

Ingredients:

• Filling:
• 1 kg Almond Kernels (thickly grated)
• 4-5 tbsp Sugar
• 5 tbsp Hard Tack (finely grated Rusk)
• 1 Nutmeg (grated)
  
  Syrup:
• 1 kg Sugar
• 3 glasses Water
• Peel of 1 Lemon
• Juice of 1 Lemon
• A pinch of Vanilla Powder
  
  Dough:
• 2 glasses Water
• 2 cups Oil
• Flour (as required)
• A pinch of Salt

How to make Almond Roll:

• Mix the ingredients for the dough and knead well to make elastic dough.
• Roll out the dough into a thin filo sheet.
• Mix all ingredients to make the filling.
• Spread the filling over the filo sheet and roll it into a cylinder, ensuring that the filling is in the center.
• Cut the cylinder into even pieces and pour heated oil on each.
• Bake at 350 degrees F until golden in color.
• Prepare the syrup by mixing all syrup materials.
• Remove the baked sweets from oven and pour the cold syrup over them.

Kurkuri Bhindi

Preparation time: 15 minutes
Cooking time: 20 minutes
Recipe will serve 4.                                                                                                                                              Ingredients:

• Approx. 1/2 pound okra (bhindi)
• 1 teaspoon salt
• 1/2 teaspoon cumin seed (jeera)
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon red chili flakes
• 1/2 teaspoon mango powder (amchoor)
• 1/4 teaspoon turmeric (haldi)
• 2 tablespoons besan (gram flour) available in Indian grocery stores
• 1 tablespoon rice flour

Oil to fry
Method

1. Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
2. Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
3. Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt.
4. Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.
5. Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
6. Kurkuri bhindi, crispy okra is ready to be served                                                                               .I enjoy these kurkuri bhindi especially with mixed dal and rice                                                     
   .Kurkuri bhindi can also be served as a snack, or appetizer.