Recipe: Chole

Ingredients:

  • Chick peas (chana) – 2 cups.
  • Tomatoes – 2, cut.
  • Onions – 1, cut.
  • Potatoes – 2, boiled.
  • Cumin seeds – 1/2 teaspoon.
  • Cumin powder – 1/2 teaspoon.
  • Coriander powder – 1/2 teaspoon.
  • Cardamom – 4-5 pods, powdered.
  • Cloves – 3-4, crushed.
  • Turmeric – a pinch.
  • Garlic – 3-4 cloves, minced.
  • Chili – 1, cut.
  • Coriander leaves – 4-5 sprigs, cut.
  • Salt – to taste.

Method:

  • Soak the chick peas overnight in enough water.
  • Pressure cook the chick peas in water.
  • Heat 2 teaspoons of oil and add cumin seeds till they pop.
  • To the oil, add the cardamom, cloves, garlic, turmeric, coriander powder, cumin powder and chili and fry.
  • Add the onions and fry till translucent.
  • Mash the boiled potatoes and add to the onions.
  • Add tomatoes and continue to fry.
  • Finally, add the chick peas with water and bring to a boil.
  • Add salt; garnish with coriander leaves.

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Chole.

 

Recipe: Dal Makhani

Ingredients:

  • Whole urad dal with skin – 2 cups.
  • Cardamom – 4-5 pods, powdered.
  • Cloves – 3-4, crushed.
  • Cumin seeds – 1/2 teaspoon.
  • Green chili – 1, cut.
  • Garlic – 3-4 cloves, minced.
  • Coriander leaves – 4-5 sprigs, cut.
  • Tomatoes – 2, cut.
  • Cream – about 2 cups.
  • Salt to taste.

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Ingredients.

Method:

  • Pressure cook the urad dal in 2-3 cups of water.
  • In 2-3 teaspoons of vegetable oil, fry the cardamom, cloves, cumin, garlic and chili.
  • To the oil, add the tomatoes and fry.
  • Then add the salt and cooked urad dal (with water) and bring to a boil.
  • Finally add the cream and stir well.
  • Garnish with coriander leaves.

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Dal Makhani.

Recipe: Lemon Sevai

Ingredients:

  • Lemons – 2.
  • Green chili – 1, cut.
  • Sevai (rice vermicelli) – about 200 gm.
  • Chana dal – 1/2 teaspoon.
  • Urad dal – 1/2 teaspoon.
  • Cumin seeds – 1/2 teaspoon.
  • Mustard seeds – 1/2 teaspoon.
  • Turmeric – a pinch.
  • Groundnuts – 3 teaspoons.
  • Coriander leaves – a few sprigs.
  • Salt to taste.

Method:

  • Cut and squeeze the lemons to extract the juice.
  • Add about 1-2 cups hot water to the sevai so that it becomes soft, making sure that the sevai isn’t completely soaked.
  • Heat 2 teaspoons vegetable oil in a vessel and add mustard seeds to the oil till they pop.
  • Next, add the cumin seeds till they too pop.
  • Then add the chana dal, urad dal, groundnuts, turmeric and green chili to the oil and fry till the ingredients turn golden brown.
  • Next, add the sevai to the oil and mix well, till the sevai turns yellow.
  • Finally add the lemon juice and salt and stir (the heat can be turned off).
  • Garnish with coriander leaves.

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Lemon Sevai.