Punjabi Chole

Pujabi chole is a recipe that goes so well with bhaturas, kulchas, rotis or even rice. Some people love to have this with plain bread or just snack on these. This authentic recipe is so yummy and is adored any people age group. I had tried this when his friends had come over for lunch and they all really liked it so much.

Ingredients:

1. Chole or kabuli chenna - 250 gms
2. Green chillis - 3 slit length wise
3. Grated ginger - 1 tsp
4. Cinnamon stick -  1/2″
5. Black cardamom - 1 (replace with green cardamom if unavailable)
6. Bay leaf -1
7. Onion - 1 finely chopped
8. Tomatoes - 2 finely chopped
9. Red chilli powder - 1 1/2 tsp
10. Fresh coriander leaves chopped - 2 tbsp
11. Salt to taste
12. Oil - 2 tbsp

For Masala Powder: 
1. Coriander seeds -1 1/2 tbsp
2. Cloves -3
4. Cinnamon - 1" piece
5. Black cardamoms - 2
6. Pepper corns -  1/2 tsp
7. Cumin seeds - 3/4 tsp

Method:

Step 1: Wash ans soak the chole overnight. Pressure cook that along with 3 cups of water, cinnamon and one large black cardamom till soft. It should be soft but not overcooked and mushy. Drain the water and keep aside.
Step 2: Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. Saute for few seconds.
Step 3: Add the chopped onions and saute till transparent. Add red chili powder and salt. Mix well. Add the tomatoes and cook until soft and oil separates, it might take 15 minutes.
Step 4: Dry roast and grind the masal powder ingredients in parallel.
Step 5: Now add the ground masala powder and mix well.
Step 6: Add the boiled chole. Cook on simmer for 4 mts. Add the left over water and if necessary add another cup of water and bring to a boil. Slightly mash the chole with the ladle itself. Cook till you achieve a slightly thick gravy.
Step 7: Adjust the salt, spices and turn off heat. Garnish with fresh coriander leaves.
Step 8: Serve hot with lemon and onion slices.

Aloo Tamatar Subji

Potato is a favourite vegetable for most of us and may be some of us resist it for mythical health reasons. Potatoes are best to be had with skin on by baking or steaming or grilling while only deep frying them or spicing them up heavily can turn them terrible (for health). However, this tangy-flowy-dissolving subji with hot fulkas is just an irresistible combination.

Ingredients:

1. Potatoes - ½ kg boiled and cubed
2. Onions chopped - 2
3. Garlic minced - 2 cloves
4. Ginger minced - 1" piece
5. Cumin seeds - 1/2 tsp
6. Green chillies - 2
7.  Chilli powder - 1 tsp
8. Turmeric powder - 1/4 tsp
9. Coriander powder - 1 tsp
10. Tomatoes - 3
11. Oil as required
12. Salt to taste
13. Coriander to garnish

Method:

Step 1: Heat tawa; add cumin seeds, slit green chillies, and add onion, garlic, ginger and sauté well.
Step 2: Now add all the dry masala; put tomatoes and sauté till they are mushy

Step 3: Add potatoes and cook for 4 min with lid and then 4 min without lid.
Step 4: Pour enough water and add salt; mix and bring to boil until desired consistency is obtained
Step 5: Serve with hot with rotis.

Pepper Rice

Pepper is hot in taste and is a coolant to the body; there is nothing that helps cough and cold pepper in any form. I’ve heard that in some temple they give pepper rice as prasadam; but even if you have it prepared at home it is so tasty.

Ingredients:

1. Black pepper - 2 tsp
2. Mustard seeds - ½ tsp
3. Cumin seeds - ½ tsp
4. Sesame seeds - 1 tsp
5. Curry leaves - 2 sprigs
6. Ghee - 2 tbsp
7. Cooked rice - 2 cups
8. Salt to taste






Method:

Step 1: Dry roast the curry leaves, pepper corns and sesame seeds until aroma emanates and grind them into coarse powder once cooled.
Step 2: Season mustard and cumin in a tawa with ghee and add cooked rice to that.

Step 3: Sprinkle enough salt and the ground powder and mix thoroughly to coat the rice evenly.

Step 4: Serve with appalam/ curds or plain rasam.