Indian · No Onion No Garlic · Paryushan Parv

CHANA MASALA – Recipe No. 21

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There is a time when you cannot eat green vegetables, then at that time different types of gram comes to our mind and we have to make them and at the same time have to enjoy them also.

So let’s make Spicy Chana Masala. It is Punjabi Cuisine in which boiled chickpeas are cooked with garlic, onion, tomato and all the spices (I have not used onion and garlic in my recipe, as I have made it in Paryushan and at this time we do not eat garlic and onion).

Make Chana Masala little spicy then only it will taste good but if you are making it for kids then make it little less spicy otherwise kids won’t be able to eat. It is very easy to make as it requires only mixing of spices with boiled chickpeas.

Equipment Used

  1. Pressure Cooker
  2. Wok
  3. Measuring Cups

Prep Time – 4-5 Hours                         Cook Time – 20 Mins              Serving – 4

Ingredients –

  1. Black Chickpea (चना) – 1 Cup (24 Mantra Organic Brown Channa, 500g)
  2. Oil (तेल) – 3 Tbsp.
  3. Asafoetida (हींग) – Pinch
  4. Mustard Seeds (राई) – 1 Tsp.
  5. Cumin Seeds (जीरा) – 1 Tsp.
  6. Fennel Seeds (सौंफ) – 1 Tsp.
  7. Finely Chopped Tomato (बारीक़ कटा हुआ टमाटर) – 1 No.
  8. Finely Chopped Green Chilli (बारीक़ कटी हुई हरी मिर्ची) – 2 Nos.
  9. Red Chilli Powder (लाल मिर्ची पाउडर) – 2 Tbsp.
  10. Coriander Powder (धनिया पाउडर) – 1 Tbsp.
  11. Turmeric Powder (हल्दी )– ½ Tsp.
  12. Chana Masala (चना मसाला) – 1 Tbsp. (Badshah Chana Masala)
  13. Salt to Taste (नमक)

Method –

  1. Wash chickpeas with clean water and soak it in hot water with 1 tbsp. of salt for 5 hours.
  2. Now pressure cooks them on high flame till one whistle. After that cook them on medium flame till another whistle and after that switch off the flame and check whether chickpea turns soft.
  3. Heat oil in a wok and add in asafoetida, mustard seeds, cumin seeds and fennel seeds and allow them to crackle.CollageMaker_20170904_223234665.jpg
  4. Add in tomato and green chilli and cook them for 5 mins.
  5. Add in red chilli powder, coriander powder, turmeric powder, chana masala and salt and 3 Tbsp. of water and cook all the spices together until the oil leaves the sides of the wok.
  6. Add in boiled chickpeas and mix them well the spices and cook for 10 mins.
  7. Switch off the flame and serve hot with Chapatti, Parantha or Puri.

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Tips –

  1. For soaking chickpeas prefer hot case as it will help in maintaining the temperature of water.
  2. Spices can be adjusted according to the taste.

Enjoy!

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CHOLLE MASALA

 

Breakfast · Chaat Recipes · No Onion No Garlic · Paryushan Parv · Snacks · Street Food

DAL KI KACHORI – Recipe No. 20

Kachori is a spicy snack. It is a deep fried round flattened ball made of all – purpose flour with a stuffing of cooked lentils, gram flour and spices. Kachori is a popular breakfast in North India. It is very easy to make and delicious to eat.

There are different types of Kachori like Pyaaz (Onion) Kachori, Dal Kachori, Sweet Kachori (made of potatoes with some sugar), Matar (Peas) Kachori. Dal Kachori can be served either with fried green chillies or in the form of chaat with some curd, tamarind chutney and mint & coriander chutney.

At my home it is made once or twice a month during monsoon season. I like the Kachoris that are made at home because they are more delicious as compared to outside Kachoris.

Kachoris can be made in bulk as it can be stored in fridge for couple of days.

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Equipment Used –

  1. Grinder
  2. Wok
  3. Measuring Cup

Prep Time – 3 Hours Cook Time – 30 Mins Total Time – 3 Hours 30 Mins Serving – 15-20

Ingredients –

For Stuffing

  1. Split Green Gram with Skin (छिलका मूंग दाल) – ¾ Cup
  2. Split Green Gram (मूंग दाल) – ½ Cup
  3. Oil (तेल) – 5 Tbsp.
  4. Asafoetida (हींग) – Pinch
  5. Mustard Seeds (राई) – 1 Tsp.
  6. Cumin Seeds (जीरा) – 1 Tsp.
  7. Fennel Seeds (सोंफ) – 1 Tsp.
  8. Finely Chopped Green Chillies (बारीक़ कटी हुई हरी मिर्ची) – 2 Nos.
  9. Gram Flour (बेसन) – 4 Tbsp.
  10. Mint Powder (पुदीना पाउडर) – 2 Tbsp.
  11. Red Chilli Powder (लाल मिर्ची पाउडर) – 2 Tbsp.
  12. Coriander Powder (धनिया पाउडर) – 2 Tsp.
  13. Turmeric Powder (हल्दी) – 1 Tsp.
  14. Salt to Taste (नमक)
  15. Black Pepper Powder (काली मिर्ची पाउडर) – 1 Tsp.

For Dough

  1. All Purpose Flour (मैदा)
  2. Oil (तेल)
  3. Salt (नमक)
  4. Water as required to make soft dough (पानी)

For Frying

  1. Oil (तेल)

Method –

For Stuffing

  1. Wash grams 2-3 times and soak them in clean water for 3 hours.
  2. Take a grinder and grind soaked grams ( Texture should be coarse)
  3. Now take a wok and heat oil.
  4. Add asafoetida, mustard seeds, cumin seeds and fennel seeds.
  5. Now add chopped green chillies and sauté for few seconds.
  6. Add grounded gram mixture and mix well.
  7. Add gram flour, mint powder, red chilli powder, coriander powder, turmeric powder, salt and black pepper powder and mix well.
  8. Cook the mixture for 10-15 mins.
  9. Allow mixture to cool down completely
  10. Make small balls of mixture and keep it aside.IMG_2017-09-03_19-04-22

For Dough

  1. Take a bowl and add in all – purpose flour, salt, oil and water and knead soft dough.
  2. Now cover the dough with moist muslin cloth for 15 Mins.
  3. After 15 mins lightly knead dough again.
  4. Cut dough into lemon sized balls.

For Frying

  1. Heat oil in a wok.
  2. Start flattening one dough ball from sides with the help of fingers.
  3. Put one ball of gram mixture in between the flatten dough and bring the edges together and roll it and cut extra dough.
  4. Again flatten sides with the help of fingers.
  5. Prepare all Kachoris like this.
  6. Now fry Kachoris in the batch of 3-4 together until color changes to golden brown and are crispy from outside.
  7. Serve it with fried green chillies or in the form of chaat with curd, tamarind chutney, red chilli powder, salt, roasted cumin powder and chaat masala.

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Tips-

  1. If the mixture is sticky then add 1-2 tbsp. of more gram flour.
  2. At the time of frying if Kachoris break, then just prepare a paste of gram flour, salt and water and apply it to a place from where it breaks.

Enjoy!

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Breakfast · No Onion No Garlic · Paryushan Parv · Snacks

DAL THEPLA – Recipe No. 19

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Thepla is a Gujarati Snack. There are different types of Thepla which are made in all over India such as Methi (Fenugreek Leaves) Thepla, Dal (Lentils) Thepla, Lauki (Bottle Gourd) Thepla etc. Today I am making Dal Thepla.

It is a best way to use leftover dal at our home. At my home it is cooked when we have to travel for long. It is very light and healthy.

It is a best food for Vegetarians to take if you are going to a place where veg. food is difficult to get because it stays good for 2-3 days.

It is one of the best breakfast recipes on the day when you have little time as it can be prepared quickly.

It is very useful recipe for kids who don’t eat vegetables because Frankie or rolls can be made from Thepla with different Vegetable fillings and with different kind of sauces.

Equipment Used

  1. Pressure Cooker
  2. Flat Pan
  3. Rolling Pin
  4. Measuring Cups

Prep Time – 30 Mins      Cook Time – 15 Mins        Total Time – 45 Mins                         Serving – 4

Ingredients –

  1. Split Green Gram with Skin (छिलका मूंग दाल) – ¾ Cup (Turn Organic Moong Split Chilka, 500g)
  2. Wheat Flour (गेहूं का अट्टा)– 1 ¼ Cups
  3. Gram Flour (बेसन)– 1 Cup (24 Mantra Organic Besan (Gram) Flour, 500g)
  4. Red Chilli Powder (लाल मिर्ची पाउडर) – 4 Tbsp.
  5. Turmeric Powder (हल्दी) – 1 Tsp.
  6. Salt to Taste (नमक)
  7. Cumin Powder (जीरा पाउडर) – ½ Tbsp.
  8. Carom Seeds (अजवाइन) – ½ Tbsp.
  9. Oil (तेल) – 2 Tbsp. + For Greasing
  10. Water as required for Kneading Soft Dough (पानी)

Method –

  1. Wash and clean dal for 2-3 times.
  2. Transfer dal in pressure cooker and pressure cook it until dal gets soft.
  3. Now take a bowl and add in wheat flour, gram flour, cooked dal, red chilli powder, turmeric powder, salt, cumin powder, carom seeds and 2 tbsp. of oil and knead Soft dough with the help of water.
  4. Keep dough aside for 15 – 20 mins.
  5. Divide dough into 10 equal balls
  6. Roll out each ball into thin chapattis with the help of rolling pin.
  7. Heat flat pan and put Thepla on it and cook both sides with the help of oil.
  8. Serve Theplas with Curd. (Theplas can be served with Tomato Ketchup, Mango Pickle or Mint &Coriander Chutney)

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Enjoy!

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Dessert · Paryushan Parv

RICE KHEER – Recipe No. 18

Rice Kheer

Kheer is a popular Dessert in India. There are different types of kheer which are prepared such as Sabudana Kheer, Vermicelli Kheer, Rice Kheer etc. but Rice Kheer is the most famous among all the Kheer. Almost on every occasion it is cooked. Although it requires more time but it is very easy to make.

It is also known as Rice Pudding. It is prepared by adding rice in boiled milk with sugar. Different flavors are added to it such as Cardamom Powder, Saffron, Almonds, Cashew Nuts or Raisins to give it a nice taste.

I am very much crazy about Rice Kheer. It is my favorite Dessert. I usually eat this with Puris.

Equipment Used –

  1. Wok
  2. Measuring Cups

Time – 45 Mins             Serving – 6

Ingredients –

  1. Milk (दूध)– 8 Cups
  2. Rice (चावल) – ½ Cups
  3. Sugar (शक्कर) – 1 ½ Cups or as required
  4. Chopped Cashew Nuts (काजू)
  5. Chopped Almonds (बादाम ) (Urban Platter California Almonds (500g))

Method –    

  1. Start boiling milk in a wok on high flame and stir occasionally so that milk does not get burn.
  2. Rinse rice well with clean water for 2-3 times and keep aside.
  3. As soon as milk comes to a boil, switch the flame to medium and add rice in it.
  4. Mix it well and cook it again on high flame.
  5. Now allow the rice to cook. It will take around 30 mins.
  6. When the rice is cooked such that it is soft and mushy then add in sugar and mix well and allow it to cook for few more mins such that sugar gets completely dissolved.
  7. Now add in chopped nuts and mix well and switch off the flame.
  8. Garnish it with more chopped nuts.

Tip

  1. For more flavors and color add in Saffron mixed with little milk or Cardamom Powder.

Rice Kheer

Enjoy!

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