Tuesday, March 29, 2011

chilli chhole{chilli chick pea }



Ingredients:
Chick pea (chhole)(kabuli chana) - 100 g 
curd- 4 tbsp
Corn flour - 4 tbsp
Garlic paste – 1 tbsp
Garlic chopped-1 tbsp
Onion finely diced – 1
ginger paste – 1 tbsp
ginger chopped-1tbsp
Green chilly - 3 length wise
Corn flour    - 1 tsp added with half cup of water

Salt - To taste
Oil - To fry
Vinegar - 1 tsp
Soya sauce – 1  tsp
tomato sauce -1tbsp
chilly sauce-1 tsp Green Capsicum finely diced - 1 

Preparation :
 soak peas for 5-6 hrs. then pressure cook chick peas till soft.
take curd in a bowl. add  1and 1/2  tbsp corn flour,ginger-garlic paste salt,soya sauce.mix very well. keep this mixture in fridge for 2-3 hrs.
Then heat oil in a pan, and fry the  chickpeas .
Keep the fried chickpeas aside.   
Now take a pan, add tomato sauce then chilli and then soya sauce 1 by 1 ..stir in between. Then add the chopped ginger and garlic[reserve half ginger+garlic for garnishing ] and stir till the raw smell disappears. Then add the diced onion and stir for 2 mins.  Add the green chillies and the capsicums and fry till the capsicums are soft.Then add corn flour added with water and 1 tsp of vinegar and allow it to boil for 5 mins.
when the sauce becomes  thinker. add   chick peas  .adjust salt. garnish with remaining  chopped ginger+garlic. Mix  very well. serve with rice or roti or puri..

Low Cal chaat

The source of my recipe is my Mom. every tuesday i'll try to add all her recipes.:)

Ingredients
5 cups puffed rice
2 finely chopped onion
2 finely chopped tomato
1 finely chopped cucumber
1 finely chopped  gajar
1  cup pomegranate seeds
1 cup green pea
1 cup roasted peanuts
1 tbsp. coriander finely chopped
1 tbsp. tamarind chutney
1 tsp. green chutney
1 tbsp tomato sauce
1  tsp. crushed roasted cumin
1  cup crushed  microwaved cornflakes
1 tbsp lemon juice
salt to taste
Method
Put all other ingredients in a large deep bowl.
Toss with hand till well blended.
Put in individual serving bowls.garnish with bhujia.
Serve immediately, and do not allow to get soggy.



Sending this recipe to Priya's bookmarked recipes


ginger-chilly pickle(adrakh- mirchi achaar)

I love to make this pickle many a many times.this pickle can be made in  1/2 an hr and ready to eat in just 2-3 days.my sweet hubby never liked pickle but for this one and aam ka meethha  achaar ...what to say.. he just love to eat these pickles .
[this recipe is easy to follow,anyone can make .spices used in this recipe can be easily available.if you don't have u can less that one(for beginners ) .]
 here is my recipe for ginger-chilly pickle:
ingredients:
ginger-100g
chilly-50 g
split mustard-1 tbsp
carom seeds(ajwain)-1 tsp
nigella seeds(mangrall)(kalonji)-1/2 tsp
fennel seeds -1 tbsp
aamchoor(mango powder)-1tbsp
salt to taste
turmeric powder-1/2 tsp
oil -5-8 tbsp
Directions:
wash chilly and ginger.peel and grate all gingers .
cut chillies into small pieces.(almost 4 pieces of 1 chilly).
mix chilly and ginger.add all the ingredients .mix with spoon.
fill the pickle in the jar.ready to eat but for good taste keep in sun for 2-3 days.
its really mouthwatering .
note :if you don't have split mustard add mustard powder.
sending this to :    pickle mela ,niveditaskitchen.,  andA.W.E.D.
check pari's announcement page and DK's announcement page

 

shaahi paneer with gravy (royal cottage cheese gravy)

Shaahi paneer_ a royal dish with dry fruits.  .
its original .

500 gms. paneer (cottage cheese)
butter 3 tbsp.
5 onions

4 tomatoes 
10g Ginger
1 pod garlic 
4 green chillies
 2 cardamoms 

2 cinnamon stick
1 tsp shahi jeera(black cumin seeds)
1 cup   cashew  nut crushed

10-20 raisin
1/2 tsp. kashmiri red chilli powder
1/2 tsp. garam masala

1/2 tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
salt to taste
1/2 kg  milk 

2tbsp cream
Method:



Chop the paneer into 2" cubes. boil in water  for 5 minutes ,if not fresh.
grind onion,ginger,garlic,chilly,cinnamon, cardamom ,cumin seeds,10 raisin , to make a smooth paste with little water.grind tomato  and 1/2 cup cashew to make a smooth paste.
  Heat half butter in a non stick pan/wok. Add onion paste. Fry for 5-6 minutes.
Add tomato paste and cook for 7-8 minutes,stir occasionally .add powders.cook for 2-3 minutes.
add cream stir after 2 minutes add milk,cashew,raisin and paneer
add remaining butter, boil to get a very thick gravy. minimize  the flame for 5-8 min,.
enjoy.we enjoyed a lot.

Sending this recipe to Nivedita's blog visit pari's event announcement page