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

Procedure:

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.

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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

Procedure:

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.

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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.

Ingredients:

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.

Batura Recipe

How many of you are a true fan of chole bature?? Have you ever tried a large plate of hot chole bature in a food joint after watching a movie?? I always love it :)....When the plate arrives at my table , I always think that I won't be able to finish it , its always such a huge and puffed one!! But I always end up proving myself wrong :P.....I finish the whole plate without even thinking about the dripping oil. Today I am going to share the batura recipe with you, check it out.

Ingredients :

1. Maida- 2 cups
2. Suji- 1/2 cup
3. Sugar- 1 tbs
4. Salt to taste
5. Oil- 3 large tbs
6. Yeast- 2 tbs
7. Curd ( a little sour one)- 4 tbs
8. Water- a little more than 1/2 cup
9. Oil for deep frying

Procedure :

First of all heat the water in a pan , do not boil it , just make it a little warm (a little steam should come out of it). Add the water to the yeast and keep it aside for 10 minutes. This will activate the yeast. Now in a bowl sieve the maida so that no lumps is formed. Add sugar , salt , suji and oil. Mix well and add the curd to it. Knead it properly and try to gather all the maida in one place. Add the yeast water and knead again the dough. The dough should be soft. Now cover the dough in a wet cloth and keep it inside a casserole overnight. This will keep the dough warm and help the dough to raise. 

Now heat the oil in a large kadhayi. The oil temperature should be perfect otherwise the batura will not puff properly. Take medium size ball from the dough ( before this knead the dough once more for a minute) and roll it with the help of dry maida. Make it thin. When the oil is ready , add the rolled batura in such a way that it does not get folded. With the help of you spatula , press the batura a little below the oil level , this will help the batura to puff. It feels so good when the baturas puff in such a nice way......is not it?

Fry both the sides until they turn little brown. Take them out of the kadhayi and keep on paper napkin to remove excess oil. Serve it hot with masaledar chana ( the recipe is in my draft :)).

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Chickpeas Kebab with Mayonnaise Dip

I have tried so many kebabs , but this one was one of the bests I have made so far.The texture , the taste and the aroma , everything was lajawab :).....and the best part was the protein component of the main ingredient chickpeas , which just can't be ignored.

Ingredients :

1. Chickpeas- 1 1/2 cup
2. Onion- 1/2 of a large one
3. Garlic- 7 to 8 cloves
4. Green chilly- 3
5. Ginger paste- 1 tsp
6. Cumin seeds- 1/2 tsp
7. Cumin powder- 1/2 tsp
8. Black pepper powder- 1/2 tsp
9. Cinnamon powder- 1/2 tsp
10. Hing- 1/4 tsp
11. Salt to taste
12. Bread crumb- 3/4 cup
13. Maida- 3 tbs
14. Olive oil


Procedure :

Soak the chickpeas in water for 4 to 5 hours and then drain the water. Grind them in a blender into a smooth paste. If needed , add a little water while grinding. Now finely chop onion , green chilly and garlic. Heat 1 tbs oil in a non stick pan and add cumin seeds. When they start spluttering , add onion , chilly and garlic. Fry them until the onion turns translucent. Add the ginger paste , pepper , cinnamon , cumin powder and hing. Mix well and cook until you get a nice aroma of the cinnamon powder. Add the chickpeas paste to the pan and mix well. Season it with salt and keep frying the mixture over low flame until it changes its color and turn a little dark in color. Turn off the heat. In a bowl mix the maida , chickpeas mixture , bread crumb and 1 tbs olive oil. Knead them well and prepare small patties from the mixture. Heat 2 tbs olive oil in a flat surface pan and when oil is smoking hot , add the chickpeas patties one by one and fry both the sides until they turn dark brown in color. Keep them on paper napkin to remove excess oil.

Now a kebab is incomplete without a nice dip. So I prepared a different dip for this kebab , the Mayonnaise dip.

Ingredients :

1. Mayonnaise- 2 tbs
2. Mushroom soy sauce- 1 tsp
3. Vinegar- 1 tsp
4. Black pepper powder- 1/2 tsp

Procedure :

Mix all the ingredients in a bowl and refrigerate it before serving with hot kebabs. I also made a Cabbage salad with this.

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Chatpata Namkin Samosa

Though my hubby had asked me several times to make samosa at home , I was not comfortable with it at all. I always had the nightmare that my samosas will burst while deep frying!! So I never gave it a try. But this time I gathered a little courage and did all the things single handed.....I mean from the stuffing to the dough to the deep frying ......everything!! And I was pretty happy with the outcome.....the cute little samosas were just perfect companion of an evening cup of tea. 

Ingredients :

For the stuffing:

1. Split yellow moong daal- 3/4 cup
2. Cashew- 12
3. Raisin- 10
4. Salt to taste
5. Sugar- 1 tbs
6. Dry mango powder- 1 large tbs
7. Jaljeera- 1 tbs
8. Chaat masala- 1 tsp
9. Red chilly powder- 1 tsp
10. Hing- 1/2 tsp
11. Ajwain- 1/2 tsp
12. Coriander seeds- 1 tsp
13. Oil

For the Dough :

1. Maida- 1 cup
2. Oil- 3tbs
3. Water- 1/3 cup
4. Kalonji- 1/2 tsp
5. Salt to taste


Procedure :

First chop the cashews into small chunks. You should soak the daal in water for half an hour. Drain the daal and blend it in a mixer. Add the soaked raisins to the daal and grind together. Now heat 2 tbs oil in a non stick kadhayi and fry the cashew in it until they turn brown. Add the sugar , salt , hing , ajwain and ground coriander seeds to the kadhayi. Add the daal mixture and the remaining powders. Mix well. Keep the flame low. Press the daal mixture with the help of the back of a spoon and keep mixing the mixture after every 1 or 2 minutes. The water from the daal should evaporate and the mixture will turn a little sticky. Keep mixing the mixture well until the color turns to dark brown and mixture becomes granular not sticky. Turn off the heat and let the mixture cool down.

Now mix maida , salt and kalonji in a bowl and make a well in the middle. Pour the oil in that well and mix the maida with the oil properly. Now add little amount of water and start kneading. The dough should be hard and smooth. Cover it with wet cloth and keep it aside for 40 minutes. After the 40 minutes , knead the dough once again for a minute or two.

Heat oil in a kadhayi for deep frying the samosa. Take medium balls from the dough and roll them with the help of little maida in an oval shape and cut them into two halves. Damp the straight side of one half and make a cone. Now put the stuffing inside the cone and press a little with your finger tip. Damp the inner wall of the open side and press them together so that they stick to each other firmly. Make sure there is no gap left. Thus make the samosas and when the oil is hot , deep fry the samosas in batches. Remember one thing , the oil should not be too hot , as the samosas should be fried on low flame for around 10 minutes until they turn brown. Take the samosas out and keep on kitchen napkin to remove excess oil.

Serve the hot samosas with a chilly tamarind chutney and green chutney.

Tips : You can take small balls from the dough and roll them into an oval shape and you do not need to cut them to make the cone. This is an easy procedure for beginners.

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Jackfruit Seeds Tikki

This was a truly delicious tikki I have ever had. Even my hubby could not stop finishing his plate fast and then looking over my plate. As potato is the main ingredient in any tikki , same is here but the best part was the jackfruit seeds and the masala used in it.

Ingredients :


1. Potato (boiled)- 2
2. Jackfruit seeds- 10
3. Salt to taste
4. Aamchur powder- 1 tsp
5. Curry leaf- 10
6. White pepper powder- 1/2tsp
7. Green chilly (chopped)- 1
8. Onion (chopped)- 2 tbs
9. Cumin seeds- 1/2 tsp
10. Ajwain (carom seeds)- 1/2 tsp
11. Bread crumb- 1 cup
12. Cornflour- 2 tbs
13. Oil


Procedure :

First remove the white skin of the seeds. Its a very tedious job , but be patient. Pressure cook the seeds with a little salt. Remove the cooker after three whistles. Now remove the brown skin of the seeds and cut them into small chunks. Mash the boiled potatoes in a bowl. Add cumin , pepper , aamchur , chilly , onion , salt , carom seed , jack fruit seeds and fried curry leaves. Now in this recipe I have used some dried curry leaves and fried them in one tbs oil till they turned really crunchy. Mix everything well. 

Make a thick batter of the cornflour with a little water. Heat 3 tbs oil in a flat surface pan. Make tikki from the potato mixture and dip them into the cornflour batter and then roll them over the bread crumb. Shallow fry the tikkis (both the sides until golden brown). Serve them hot with your favorite chutney.

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Sweetcorn Potato Nuggets

This is the first nugget that I had made in my earlier days of cooking. But I forgot completely about this recipe until today, when I saw the pictures of the nuggets in my album. Though its a very easy recipe , but you will have to be careful as the nuggets are made up of cheese and when you deep fry cheese , they generally tend to burst a lot. So a little tricky nuggets , I will say.

Ingredient :

1. Potato- 3
2. Sweetcorn- 1 cup
3. Cheese (shredded)- 1 cup
4. Black pepper powder- 1 tbs
5. Salt to taste
6. Cornflour- 3 large tbs
7. Breadcrumbs- 2 cup
8. Oil for deep frying
9. Green chilly (chopped)- 2

Procedure :

Boil the potato and sweetcorn. Peel the skin of the potato and mash them in a large bowl. Add the sweetcorn and salt , pepper , green chilly , cheese and mix well. Add little water to the cornflour to make a thick batter. Heat oil in a kadhayi for deep frying. Make small tikkis from the potato mixture and dip them into the cornflour batter well. Then roll them over breadcrumbs. Fry them in oil until they turn golden brown in color. Keep them on paper napkin to remove excess oil. Serve the nuggets hot with tomato ketch up.

Potato- Carrot Tikki

Tikkis are the spicy...sweet and sour pattis made up from some vegetables in North India. The tikki itself is not that spicy , but the chutney that we use with it makes it delicious. Mainly you will hear about the aloo ki tikki in the shops which are made up of potato stuffed with peas and some other things. Here I have tried a different tikki , a tikki made up of potato and carrot.

Ingredients :

1. Potato- 3
2. Carrot- 3
3. Salt to taste
4. Aamchur powder- 1 tsp
5. Roasted cumin powder- 1 tbs
6. Green chilly- 4
7. Black pepper powder- 1 tsp
8. Hing (asafoetida)- 1/2 tsp
9. Arrowroot- 2 tbs
10. Oil

For the chutney :


1. Curd (mixed with a little water)- 3 tbs
2. Tamarind pulp- 2 tbs
3. Cumin seeds- 1 tsp
4. Sugar- 4 tsp


Procedure :

First boil the potatoes and the carrots. Peel their skins and mash them in a large bowl. Add chopped chillies , salt , aamchur , 1 tsp cumin powder , pepper , hing and arrowroot. Mix everything well. Now form small pattis from the mixture and keep them aside. 

Heat 3 tbs oil in a flat surface non stick pan. When the oil is a little hot , add the pattis to it. Fry them over low flame until they turn dark brown. Change the side of the pattis and fry them again. Now to fry the tikkis you will have to use enough oil otherwise they will not turn out well. The arrowroot will make the tikkis crunchy. Keep the tikkis on paper napkin to remove excess oil.

In another pan add cumin seeds and heat it. When the cumin seeds start spluttering , add little water to it. Then add the tamarind pulp and 1 glass of water. Add the sugar to it and bring it to boil. Remove it from the gas when it thickens.

Now Serve the tikkis with curd and the tamarind chutney. Sprinkle the remaining roasted cumin powder on the tikkis.

You can have a look at the other tikki recipes of mine :
 Chicken tikki
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Cauliflower Soup

First of all don't go by the name.....its not purely vegetarian soup. I thought to make it vegetarian but was afraid of the taste of the final outcome....I mean just cauliflower as your ingredient!! So I added a little chicken in it......but believe me the taste of the soup was awesome and I think you can easily go without the chicken part.

Ingredients :

1. Cauliflower (florets)- 2 cup
2. Salt to taste
3. Sweet corn- 1/2 cup
4. Milk- 1 cup
5. Chicken- 2 medium pieces
6. All purpose flour (maida)- 1 tbs
7. Black pepper powder- 1 tsp
8. Worcestershire sauce- 1 tbs
9. Vinegar- 1 tbs
10. Cheese- 1 large cube
11. Broccoli- 1 cup
12. Garlic- 3 cloves

Procedure :

Boil the cauliflower , garlic and broccoli with a little salt until they turn tender. Now in a pan fry the chicken with 1 tbs oil for 3 to 4 minutes and then add 1/2 cup of water to it. Let it boil for a minute or two. After that blend the chicken with the water and keep it aside. Mix the maida with 2 tbs milk and keep it aside. When the cauliflower is done , transfer it to a large pan with broccoli and garlic and add sweetcorn , blended chicken with water to it. Heat the pan on low flame. Mash the cauliflower with a spoon. Add pepper , vinegar and Worcestershire to it.

Add the milk and mix well. Adjust the salt level and pour the maida mixed with milk in the pan. Cook it for 2 to 3 minutes until the gravy starts to form bubble. Add the cheese cube to it and mix it well. Turn off the heat. Serve the soup hot.

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