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Tuesday, August 17, 2010

Punjabi Chole



Ingredients:

Onion: 1 large (finely chopped)
Tomato: 4-5 (chopped)
Chick peas: 2 cups (soaked overnight and boiled)
Green chillies: 2-3 (finely chopped)
Ginger: (finely chopped)
Cinnamon, clove powder, bay leaves (according to your spice level)
MTR Chana massala: 2-3 table spoon
Dhaniya powder: 1 teaspoon
Lemon juice: 2-3 table spoon
Cilantros for garnishing.

Method:

Step1: Take a large pan and heat oil for 2-3 minutes. Add cinnamon sticks, bay leaves, cumin seeds, clove powder, ginger, green chillies and fry for a minute.
step2: Add the finely chopped onion and deep fry until it turns golden brown.
Step3: Add tomato and fry for 2-3 minutes. Allow this mixture to cool down and grind them to a fine paste.
step4: Add the boiled chick peas to this mixture and cook in low flame for 5-10 minutes.
Step5: Add garam masala and MTR chana masala and cook for 2-3 minutes. In the end add 1 teaspoon of dhaniya powder and add 2-3 table spoon of lemon juice.

Garnish with cilantro and serve hot with rotis/pooris.

Sunday, August 15, 2010

Paneer Paratha



Ingredients:

For the dough:
wheat flour (atta): 2 cups
Luke warm water: 1 cup
Salt to taste

For the paneer stuffing:

Paneer: 8-9 cubes
Onion: 1 (finely chopped)
Green chilles: 2-3 pieces (finely chopped)
Ginger: 1 small piece (finely chopped)
Ajwain seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Cilantros: few leaves

Method:


For the dough: Mix the wheat flour, water ans salt and make a soft dough. Cover with damp cloth and keep it aside for 15-20 minutes.

For the paneer stuffing:

Step1: Fry cumin seeds until it crackles. Add ajwain seeds, ginger, green chillies and fry for 30 seconds.
Step2: Add onion and fry until it turns golden brown.
Step3: Add the grated paneer and salt and fry for another 2-3 minutes. add cilantros and allow it to cool down.
Step4: Make small balls from the dough. Using rolling pin roll the dough into small circles.
Step5: Place the paneer filling in between and seal the edjes together.
step6: Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides.
Step7: Place the paratha on a skillet and add one spoon of oil. The paratha will puff on the edges and turn golden brown.
Step8: Flip the paratha over and add one tea spoon of oil. wait until it turns golden brown.

Wednesday, August 4, 2010

Tindora (Kovakai) sabji




Ingredients:

Tindora (Kovakai): 1/2 pound (Slit in the middle)
Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Urad dhaal: 1 teaspoon
Red chilli flakes: 1/2 teaspoon
Dhaniya powder: 2 teaspoon
Curry leaves: few leaves

Method:

Step1: Take a large pan and deep fry tindora with generous quantity of oil.
Step2: Add 2 teaspoon of dhaniya powder and toss well.
Step3: Season with mustard seeds, cumin seeds, urad dhall, red chilli flakes and curry leaves.

Serve hot with rotis...