Thursday, December 29, 2011

Chole Bature Recipe

Chole bature, a spicy Punjabi recipe. A famous breakfast option in North India. Do not forget to have a glass of lassi with Chole bature. Its an awesome combination!! I have already shared the bature recipe with you. Today I am going to share the chola recipe.

Ingredients :

1. Kabli chana (chickpeas)- 1 cup
2. Salt to taste
3. Onion- 2 large
4. Tomato- 1
5. Red chilly powder- 2 tsp
6. Ginger-garlic paste- 1 tsp
7. Cumin powder- 1/2 tsp
8. Coriander seed- 1/2 tsp
9. Coriander powder- 1 tbs
10. Turmeric powder- 1/2 tsp
11. Hing- 1/4 tsp
12. Bhuna garam masala- 1/2 tsp
13. Tamarind paste- 1 tsp
14. Butter- 1 tsp(optional)
15. Oil- 4 tbs

Soak the kabli chana in water for at least 24 hours. Keep changing the water in between. Now in a pressure cooker add the washed kabli chana , some water and little salt. Pressure cook the kabli chana on medium flame until 4 to 5 whistles come. Remove the cooker and let the steam evaporate. 
Meanwhile Chop the onion roughly. Keep some (2 tbs) chopped onion aside. Heat 2 tbs oil in a kadhayi and add chopped onion , chopped tomato and crushed coriander seeds. Let them fry on medium heat until the onion turns lightly brown. Turn off the heat and let the mixture cool down. Blend the onion-tomato mixture in a mixer grinder. 

Heat remaining oil in kadhayi and add the paste. Keep frying the paste on low flame. Add ginger-garlic paste and fry until the raw smell goes. Add all the remaining masala powder and keep frying the paste. When the paste turns little dark, add the boiled chana to it. Mix well and let the chana get fried with the paste for 3 to 4 minutes. Add some water and cover the kadhayi. Let it cook over low flame. After 5 to 6 minutes, add salt and tamarind paste to it. Mix well. Cook over medium flame till the water dries up and reach the expected consistency. I prefer the kabli chana gravy to be mildly thick which is perfect with some paratha or puri. Adjust the salt level before turning off the heat. Add the scoop of butter to it and serve it hot with bature (for recipe click here). Sprinkle the chopped onion on top of it.

Do participate in the ongoing event Bake with your heart, last date of participation is 7th January.

Wednesday, December 28, 2011

Paneer Pulao

Its one of my favorite pulao recipe. Its favorite because it takes such less ingredients and at the same time it tastes so yummy. A complete lunch item with a simple raita and some pickle.

Ingredients :

1. Long grain rice- 1 cup
2. Salt to taste
3. Oil- 4 tbs
4. Cumin seed- 1/2 tsp
5. Curry leaf- 7 to 8
6. Spring onion (chopped)- 2 tbs
7. Tomato (chopped)- 1/2 cup
8. Paneer- 1 cup
9. Green chilly- 2
10. Garlic- 2 cloves


Soak the rice in water for half an hour. Meanwhile make small cubes of the paneer. In a pan heat 3 tbs oil and add cumin seeds to it. When the seeds start crackling, add the curry leaves. Let them get fried for few seconds. When they change the color, add the paneer cubes and fry them on medium flame. Add the green chilly, chopped garlic and sprinkle salt. When the paneer cubes start turning brown add the spring onion and tomato. Just fry it for a couple of seconds or a minute and turn off the heat. Do not over fry the tomatoes as they will start to melt. 
In a separate pan heat 2 tbs oil and add the drained rice to it. Fry the rice till the water evaporates. Add some water. The water level should be just at the same level of the rice. Add some salt and cover the pan. Let the rice get cooked over medium flame. 

When the rice is almost done, turn off the flame and add the paneer mixture to the rice. Mix well and serve the rice hot.

Participate in the ongoing event Bake with your heart.

Saturday, December 24, 2011

Merry Christmas to all my friends

Wish all my blogger friends merry Christmas!! 
                   jingle bells,jingle bells,
                         jingle all the way
                             oh what fun it is to ride
                                  in a one horse open sleigh ......

with Love....KHUSHI.

Peas Kachori ( Matar ke kachori)

Have you ever gone to the small road side shops to eat hot kachoris during a cold winter morning? Is not that a great experience? Hot kachoris directly from the kadhayi to your plate and a sip in the special chai!! I just love it. Kachori have always been a hot favorite for breakfast in our family. The day I make kachori, it seems we are having a picnic!! Here comes my special peas kachori recipe for you.

Ingredients :

1. Peas- 1 cup
2. All purpose flour- 1 and 1/2 cup
3. Salt to taste
4. Nigella seeds- 1/2 tsp
5. Oil- 2 large tbs
6. Water
7. Coriander seeds- 1 tsp
8. Dry mango powder- 1/2 tsp
9. Coriander powder- 1 tsp
10. Turmeric powder- 1/2 tsp
11. Red chilly powder- 1/4 tsp
12. Roasted cumin powder- 1/2 tsp
13. Cumin seeds- 1/2 tsp
14. Oil to deep fry


Boil the peas in a little salted water until one whistle. Let them cool and mash. Now in a bowl add flour, salt, nigella and 2 tbs oil. Mix everything well so that oil reaches every corner. The texture of the flour will change. Now add water slowly (very little at a time) and keep mixing the flour. For a nice dough, the water quantity should be perfect. Try to gather the dough and roll it till it turns elastic ( in Bengali this is called "thasa", it is an important part as this process helps the dough to achieve elasticity). Cover the dough with a wet cloth and keep aside for 15 minutes. Do not refrigerate the dough, as that will harm the texture of it.

Heat a pan and add cumin seeds and the roughly ground coriander seeds. When they start crackling, add 2 large tbs oil and all the masala powders. Let the masalas get fried for a minute. Add the mashed peas. Now for the mashed peas, I will suggest to mash them with hand. This will prevent the peas to be mashed up excessively by grinder. A little coarse peas stuffing tastes good!!

After adding the peas, mix well and let the mixture get fried for few minutes. When the mixture starts to stick to the bottom of the pan, add little water. This will help the flavors to mix. Add salt and fry the mixture for another 5 minutes. The mixture should turn brownish. Turn off the gas and let it cool down. If you stuff hot mixture in the kachori, they will tend to trap air and burst while deep frying.
When the mixture is ready, roll the dough for few seconds so that it regains its texture. Take medium size balls from the dough and roll it into 3 inch roti. Stuff a decent amount of the peas masal in it and cover the stuffing from all the end. Press between your palms to give the kachori a nice shape. Also make sure the ends are closed well or else while deep frying there will be a disaster!!
Heat oil in a large kadhayi. When the oil is ready, add the kachoris three to four at a time and fry them on medium flame. Turn the side of the kachori. 

When the kachori turns light brown, take them out and drain the excess oil. Serve the hot peas kachori with some cold curd and tamarind sauth.

Do participate in the ongoing event Bake with your heart.

Friday, December 23, 2011

Sabudana Ki Namkin Khichdi

Its Christmas time...and I hope you all are enjoying the baking, cooking and the jingle bell song!! Merry Christmas to all my blogger friends in advance. Do participate in the ongoing baking event Bake with your heart!! This sabudana khichdi is a time saver recipe and surely kids gonna love it as snacks.


1. Sabudana- 1 cup
2. Potato- 1
3. Curry leaf- 6 to 7
4. Cumin seed- 1/2 tsp
5. Mustard seed- 1/4 tsp
6. Black pepper powder- 1/2 tsp
7. Salt to taste
8. Cumin powder- 1/2 tsp
9. Red chilly powder- 1/2 tsp
10. Tomato- 1/2
11. Green chilly- 2
12. Oil

Procedure :

Soak the sabudana in water for 3 hours. After every one hour change the water. Boil the potato and peel the skin. Cut the potato in small pieces. Now heat a pan and add cumin and mustard seeds to it. After few seconds when a roasted smell of cumin will come, add 2 tbs oil to it. Add chopped curry leaf. Let them fry for a minute and add sliced green chilly. After a minute or two, add the small pieces of potato to the pan. Let the potatoes get fried properly. Sprinkle salt, pepper, cumin powder and red chilly powder. Turn the potato pieces carefully otherwise they will get mashed up. Add some more oil if needed. When the potato starts turning brown, add the drained sabudana and chopped tomato to the pan.

Keep stirring the sabudana or else it will stick to the bottom of the pan. Add some more salt if needed. Fry the sabudana in the masala for 4 to 5 minutes, keeping in mind that they should not stick to each other. When its done, serve it hot with your choice of chutney or pickle.I love to have it with a sweet and sour tamarind saunth.

Friday, December 9, 2011

Basil Sausage fry

Time has changed. Its 10:30 in the morning here, and back there in India its around 10 at night. I guess my blogging timing has not changed yet. Hubby is off to work, there is a lot of stuff that I have to do right now, but I am not feeling like to do anything. Being a little lazy. After a long time I got some time to spend on my blog. The blog , which is a part of my happiness. When I look back, I can see how I used to be so excited everyday when I used to get any word of appreciation from my fellow bloggers. It was a regular thing to show all of them to my hubby and get more appreciations from him :) now when I can't be that much active in the blog for a while, I feel there is something missing in my daily chores.
So today's special menu is Basil sausage fry. For this recipe use fresh basil leaves and you will see the wonder in the recipe. For vegetarians I would suggest try it with paneer cubes and make the paneer cubes a little large. I am sure you will love it.


1. Basil leaf- 15
2. Salt to taste
3. Chicken sausages- 5 to 6
4. Dark soy sauce- 1 tbs
5. Black pepper powder- 1/2 tsp
6. Coriander leaf- 5 to 6
7. Olive oil- 2 tbs
8. Tomato ketchup- 1 tsp
9. Mayonnaise- 1 tbs
10. Oil to fry


First prick the sausages with a fork and keep them aside. In a large mixing bowl add salt, soy, pepper and olive oil. Mix it well. Make a paste of basil leaves and the coriander leaves together. It should not be a fine paste. Just a rough grinding will do. Now add this paste to the mixing bowl and the chicken sausages. Mix them well and keep in the refrigerator for a day. This will help the sausages to absorb the marinade.
Now heat oil in a flat surface non stick  pan. Since we have already added oil to the marinade, you can either skip adding more oil to the pan or can add a little at the beginning. When the oil is hot, add the sausages and pour the marinade over them. Fry them in medium flame so that the sausages turn brown quickly. Then reduce the flame to low and keep frying each side of the sausages. Sometimes the basil leaves will stick to the bottom of the pan and can cause a burning smell, don't worry and fry your sausages properly. It will take around 5 to 7 minutes. 

When done, place the sausages in a plate and serve with a dip of mayonnaise and ketchup. Enjoy the freshness of the basil and the tender sausages.

Do participate in the ongoing event Bake with your heart.
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