PALAK CHANA RECIPE

Ingredients:

chickpea/chole/chana – 1 cup boiled
spinach (palak) – 3 cups finely chopped
Onions – 2 medium size chopped
tomatoes – 2 medium size chopped
ginger garlic paste – 1/2 teaspoon
cumin seeds – 1 teaspoon
coriander powder – 1/2 tablespoon
Jeera powder – 1/2 teaspoon
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoon oil

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How to make palak chana recipe:

. Drain the chickpeas/chole/chana and rinse well.
. Heat the oil in a pan.
. Add cumin seeds to the oil; if seed cracks right away, oil is ready.
. When the cumin seeds crack, add the chopped onions . Cook three to four minutes on medium heat.
. Add ginder garlic paste and cook for 2 mins.
. Then add chopped tomato and fry until it smooth.
. Add coriander powder, jeera powder, turmeric, and red chili powder. The tomato mixture will separate from the oil and reduce to about half in quantity.
. Add the chickpeas/chana/chole and add more water as needed to keep the gravy consistency.
. Add spinach/palak, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
. Cook on low heat for seven to eight minutes.
. Add the garam masala.
. Serve with roti or plain rice.

Enjoy!

CHOLE BIRYANI RECIPE

Ingredients

2 cups soaked chick peas (channa soaked for 15 hours)
1.5 cups soaked Basmati rice (or any long grain rice)
2 medium sized tomatoes (chopped )
1 large carrot chopped optional
¼ tspn. turmeric
4 tbsp. oil
3.5 cups Water

dry spices

1 star flowers
1/2 tsp. caraway seeds ( shahi jeera)
1 bay leaves
1/2 small nut meg
2 inch cinnamon sticks
8 cloves
12-14 peppercorn
1 strand mace
6 cardamom
1 tspn biryani masala pow (optional)

to grind

fistful of mint leaves
fistful of coriander leaves
1 large onion (chopped)
2 slit green chilies
1 tbspn ginger garlic paste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
 how to make chole biryani in pressure cooker

. Heat pressure cooker, temper the spices in oil, add the ground paste and sauté for 2 to 3 mins.
. Add tomatoes, salt, turmeric and continue to sauté till the tomatoes turn mushy.
. Add soaked channa (chick peas) fry for 2 to 3 mins, pour water(3.5 cups) and let the chana cook fully. Alternately can use cooked chana and reduce the water.
. When the channa is fully cooked, add the soaked rice,biryani masala if using. mix well and pressure cook on a low flame for 1 whistle.
. Alternately can cook the rice until done without pressure cooking
. Serve with onion raita or with a salad.

Enjoy!
chole-biryani-recipe
CHOLE BHATURE RECIPE

Ingredients:

Bhature:

1 cup Flour (Maida)
1/2 cup Suji (Semolina)
1/4 cup Dahi (Curd)
1/4 tsp Baking Soda
1/4 tsp salt
1/4 tsp Sugar
Water to make dough

For Chole:

1 cup boiled chole
1 big onion grated
1 tsp Anardana/ pomegranate Seeds
1 tsp giner paste
1 tsp garlic paste
1/4 tsp Turmeric
1 tsp Coriander powder
3 medium tomatoes
1/2 tsp Garam Masala
1 tblsp Green Coriander chopped

For tempering:

2 tsp Ghee
1 small onion
1 small tomato
1 green chilly
1 tsp Chana Masala
1/4 tsp Red Chilly Powder
1 tblsp Oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make chole bhature:

To Make Chole:

. Let’s begin by soaking chole. A night before- clean, wash and soak chole overnight.
. Soaked chole all puffed up.
. Drain soaked chole water and wash it under clean tap water.
. Add chole to a pressure cooker and to cook for nearly 20 minutes or until chole are soft and tender.Keep it aside.
. In a kadhai heat ghee, add onions,green chilly , ginger and garlic paste and saute for 2 minutes on a medium flame. Mix in chopped tomatoes, salt and mix till they are fully blended.
. Cook for 2-3 minutes till tomatoes are soft and tender.
. Mix the spices Turmeric,red chili powder,pomegranate Seeds (or pomegranate powder) and Coriander powder.
. Add 1/4 cup water and bring it to a boil.
. As the oil starts to separate
. Mix in boiled chole.
. And cook for another 4-5 minutes on a medium flame.
. Now add Garam Masala and Chana Masala.Mix it well.
. Bring it to a boil, add chopped Coriander leaves and mix..
. Delicious and mildly flavored chole are ready.

To Make Bhature :

. Soak suji in 1/2 cup water for 15 – 20 minutes to make it soft.
. Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well.
. Then little by little add water and knead a soft dough.
. Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough.
. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 – 3 hrs in a warm place.
. Once it is ready it will be double in size.
. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
. To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori.
. Fry like poori till both sides are golden brown. Serve with chole and mix pickle.

Note:

1. Heat the oil well so that bhaturas do not absorb extra oil and they fluff well.
2. Drain the bahturas on a tissue paper to drain out excess oil.

Enjoy!
choley-bhature

 

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