24
Mar 20

Tamarind chhole (White chickpeas curry)

Due to spread Covid-19 across the country Restaurant say that they are doubling their efforts on cleaning procedures to keep customers safe; that is good, but in my opinion it is safest to cook food at home.

Yesterday I prepared ‘Tamarind chhole’, would like to share with you and promise; you will feel great after eating this. One can use this as chat (with tikki or Samosa), can be served with any meal. Tamarind blended with spices gives truly piquant flavor (chatpata in Hindi, Urdu) to chhole; are cooked in many ways and are the aged old recipe from Punjab. So eat healthy food; avoid junk food…happy stay at home…

Ingredients:

  • Kabuli chana/White chickpeas: 250gm.
  • Chana dal (chick pea lentil): 50 gm.
  • Tamarind: 50 gm.
  • Onion: 1no. (Medium)
  • Red chili powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2 “piece
  • Garlic flakes/ garlic leaf: 4  no.
  • Green chili: 2 no.
  • Bay leaf: 2 no.
  • Salt: 2 teaspoon
  • Mustard oil/any cooking oil: 3-4 tablespoon
  • Mint leaves: 20 gm.
  • Water: 500ml.

Preparation:

  1. Soak Chhole (Kabuli chana/White gram) overnight or at least 6-8 hours.
  2. Chop onion longitudinally, keep aside.
  3. Finely chop garlic and ginger, keep aside.
  4. Slit green chilies, keep aside.
  5. Soak tamarind into hot water for about 10 minutes, extract pulp, and keep aside.

Method:

  1. Boil soaked Kabuli chana and chana dal with bay leaf and water in a pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 18-20 minutes. Allow cooker to cool and open.
  2. Take fry pan (wok) heat oil in it; when it smokes, add slitted chili, garlic and ginger stir fry for a minute.
  3. Add chopped onion and fry on high flame till golden brown (About 4-5 minutes); add chili powder, turmeric powder and salt in it.
  4. Stir fry (keep it stirring otherwise it may burn) add tamarind pulp and half of mint leaves into it; fry for couple of minutes on medium flame,  add boiled chana and dal in it, add water to your requirement (whether you like the gravy thick or watery). Let it come to boil and lower the flame.
  5.  Put off the flame (after 5-10), add Garam masala powder, and transfer into serving bowl.
  6. Garnish with onion,  red bell pepper rings and mint leaves.
Tamarind chhole (White chickpeas curry)
Ingredients
Boil soaked Kabuli chana
Boiled Kabuli chana
add slitted chili
add slitted chili, garlic and ginger
Add chopped onion
fry on high flame till golden brown
add chili powder, turmeric powder and salt
add tamarind pulp
fry for couple of minutes
add boiled chana and dal
add boiled chana and dal
add Garam masala powder
add Garam masala powder
Let it come to boil
Tamarind chhole (White chickpeas curry)
Tamarind chhole (White chickpeas curry)
Tamarind chhole (White chickpeas curry)
Tamarind chhole (White chickpeas curry)

28
Jan 20

Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

At least once in a week I use to cook either mix vegetable or mix vegetable stuffed capsicum; both are very healthy version and easy to cook. Make stuffing according to your taste or vegetable available in your refrigerator. Here I used carrot, potato, zucchini and peas. You can prepare this with or without onion and garlic. I still have taste lingering on my palate because capsicum is one of my favorite.

Ingredients:

  • Capsicum: 4-6 no.
  • Potato: 1 no.
  • Carrot: 1 no.
  • Zucchini: ¼ pieces
  • Ginger: 1” pieces
  • Peas: 100 gm.
  • Mustard oil /cooking oil: 2 tablespoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Cumin: half teaspoon
  • Chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: half teaspoon

Preparation:

  1. Slit capsicum and scoop out seeds from capsicum, keep aside.
  2. Chop onion, potato, carrot, zucchini and ginger into very small pieces. Keep aside.

Method:

To prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin; add ginger stir fry  on low flame for few seconds add  chopped potato continue to fry on medium flame for couple of minutes add carrot and zucchini .
  2. Stir fry for couple of minutes add peas, salt and dry masala; lower the flame and cover it. Wait till vegetables are done about 3 to 5 minutes (stir in between to avoid sticking into the bottom), Keep aside.

To prepare stuffed capsicum:

  1. Take capsicum and stuff fully with stuffing, arrange these into microwave bowl; add butter over the capsicum, microwave them for about 4-5 minutes. (You may use OTG tray/fry pan until it is done).
  2. Yummy ‘Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)’ is ready, Serve hot.
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Ingredients
add cumin
add chopped potato
add carrot
add peas
add peas, salt and dry masala
Slit capsicum and stuffing
capsicum stuffed fully with stuffing
add butter over the capsicum
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

18
Jan 20

Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)

Are you going to cook Eggplant mashed; do try this variation in your day-to-day cooking, it is wonderful in taste. Your family and friends happiness will multiply to see the stunning yellow color of sweet corn with egg plant.

Ingredients:

  • Brinjal/Baigan: 250- 300 gm 1 no.
  • Sweet corn (fresh or frozen): 100 gm.
  • Tomato/ Tinned chopped tomato: 1 cup
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no. (As per your taste)
  • Ginger: 1” piece
  • Garlic: 2-3 flakes
  • Kasuri methy: 1 tablespoon
  • Coriander powder: 1 teaspoon
  • Chili flakes: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Garam masala powder: ¼ teaspoon
  • Mustard oil: 2 tablespoon
  • Coriander leaf: 2 tablespoon (chopped)
  • Salt: half teaspoon

Preparation:

  1. Apply few drops of oil all over the Brinjal; cut the Brinjal into two halves and see the healthiness by judging color, Roast Brinjal direct on the gas burner on medium flame; keep turning after 1- 2 minutes on the flame, so that it is evenly cooked, roast till it become completely cooked and soft. Keep aside, and let it cool. (Here I used Japanese griller to roast)
  2. Remove skin (outer layer) and stem from roasted Brinjal; mash properly with the help of masher, Keep aside.
  3. Chop onion, tomato, green chili, garlic and ginger into small pieces.

Method:

  1. Take fry pan, put oil and heat, when it smokes add chopped garlic and ginger; Stir it for few seconds add chopped onion, stir fry till onion get translucent, add green chili and corn cook for couple of minutes (keep it stirring otherwise it may burn).
  2. Add tomato; fry till liquid dries up add salt, chili flakes, kasuri methy and turmeric powder, stir fry for couple of minutes, add mashed Brinjal and fry. (About 3-5 minutes).
  3. Add Garam masala powder; stir well and put off the flame, add green coriander leaf and mix well.
  4. Now, ‘Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)’ is ready.
  5. Serve as a side dish in combination with steamed rice and dal or hot chapatti and dal.
  6. Note:
  7. Brinjal must be smooth and having shiny surface, so that it has less seeds or tender seeds.
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Ingredients
Roast Brinjal
Roasted and chopped ingredients
add chopped garlic
add chopped onion,
add green chili
add green chili and corn
Add tomato
add salt, chili flakes, kasuri methy and turmeric powder
stir fry for couple of minutes
add mashed Brinjal
Add Garam masala powder
stir well
put off the flame
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)

11
Nov 19

Bitter gourd Mashed (Karela Bharta)

I was reading somewhere an article related to biography of Mahatma Gandhi, according to that Gandhi ji preferred simple and boiled food including many types of gourd. At that moment I was thinking about  simple dish which can be made from one of the gourd, and it came to my thought, what about ‘Bitter Gourd Mashed’ for ‘Indian Cooking Manual’, as we know if anyone falls in love with a hobby he plan every moment, an idea to do something related to that.

It is difficult to eat and enjoy food type that Mahatma Gandhi enjoyed but if a variation can be created which people really – really enjoy although it comes in the category of boiled food.

Earlier I thought that boiled bitter gourd is more bitter than fried but it is not true, bitterness is almost similar or less than fried that I knew a year before; when I ate ‘Bentou box(Japanese lunch box)’.

Ingredients:

  • Bitter gourd (karela): 150-200 gm.
  • Tomato: 50 gm.
  • Onion: 100 gm.
  • Ginger: 1” piece
  • Mustard seed: half teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 tablespoon
  • Fennel seed powder: 1 tablespoon
  • Sugar: 1 teaspoon (optional)
  • Mango powder: 1 teaspoon
  • Mustard oil: 2 tablespoon
  • Coriander leaf: 1 tablespoon (chopped)
  • Salt: 1 teaspoon

Preparation:

  1. Chop bitter gourd coarsely; remove the seeds, boil/microwave, roughly mash this with masher or spoon, keep aside.
  2. Chop onion, tomato and ginger into small pieces.

Method:

  1. Take fry pan; put oil when it smokes add mustard seeds, wait till it sputters. Add fennel seed powder, onion and ginger; stir it and fry (keep it stirring otherwise it may burn). Fry till it become translucent, add tomato stir fry for couple of minutes add salt, turmeric powder, coriander powder.
  2. Add mashed bitter gourd and fry (About 3-5 minutes); add mango powder, sugar and green coriander leaf and mix well, fry for couple of minute, put off the flame.
  3. Now, ‘Bitter gourd Mashed (Karela Bharta)’ is ready to be served with any type of meal as hot ghee doused chapatti and dal or in combination with steamed rice and dal.
Bitter gourd Mashed (Karela Bharta)
Ingredients
Ingredients
Boiled Bitter gourd
Boiled Bitter gourd
Add fennel seed powder
add onion and ginger
add onion and ginger
add tomato
add salt, turmeric powder, coriander powder
Add mashed bitter gourd
add mango powder, sugar and green coriander
put off the flame
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)

23
Sep 19

Potato and pea curry /Aaloo matar (mutter) curry

‘Aaloo mutter’ is a favorite dish from Indian cuisine, especially from north India and Punjab region. It is prepared using potatoes and fresh peas in a spicy creamy curry; which is made from tomato/curd. Here I used curd and regular ingredients. You may add dash of butter and fresh coriander leaves to enhance the flavor.

I used here pressure cooking method, it can used as kadahi (wok) cooking too.

The recipe goes well with Roti, Chapati and Poori …

Ingredients:

  • Potato: 200 gm.
  • Fresh peas/frozen peas: 100 gm
  • Onion: 1 no. (Medium)
  • Curd/Tomato: 100 gm.
  • Ginger: 1 teaspoon (paste)
  • Mustard oil /cooking oil: 50 ml.
  • Chili powder: ½ teaspoon (as per your taste)
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Butter: 1 tablespoon
  • Garam masala powder: ½ teaspoon
  • Cumin seed: ½ teaspoon
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon

Preparation:

  1. Peel off and cut potato into cubes, keep aside.
  2. Grate onion, Keep aside.
  3. Chop ginger into fine pieces, keep aside.

Method:

  1. Take pressure cooker: put oil and heat, when it smokes add cumin seeds and bay leaf. Sputter for few seconds add ginger and onion, fry on medium flame till it gets golden brown in color.
  2. Add curd/tomato and fry on low flame till oil separates from the masala. Add peas and potatoes; stir fry for couple of minutes, now put the chili powder, coriander powder, turmeric powder and salt. Cover it and fry, about 3 to 5 minutes, stir occasionally.
  3. Add one cup of water close the lid, place the cooker on high flame, bring to full cooking pressure and put off the flame.
  4. Allow cooker to cool and open, add butter and Garam masala powder. Potato and pea curry (Aaloo matar curry) is ready. Take out into serving bowl and decorate with green coriander and serve.
Potato and pea curry /Aaloo matar (mutter) curry
Ingredients
Ingredients
add cumin seeds and bay leaf
add ginger and onion
add ginger and onion
add ginger and onion
fry on medium flame
Add curd/tomato
fry on low flame
Add peas and potatoes
Add peas and potatoes
put the chili powder, coriander powder, turmeric powder and salt
stir fry
Add one cup of water
bring to full cooking pressure
add butter and Garam masala powder
decorate with green coriander
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry