Recipe- Choley

Choley

Ingredients
Chickpeas/ Choley 1 cup (Soaked overnight)
Salt 1 tsp (or according to taste)
Amla Powder 1 tsp
Ghee 1 tbsp
Asafoetida/ Hing 1 pinch
Jeera 1 tsp
Onion 1 medium
Green Chili 5 medium
Ginger Garlic Paste 2 tsp
Tomato puree 1 cup
Red Chili 1 tsp (or as per your taste buds)
Chole Masala 3 tsp (Store brought)

Method

  • Wash and drain choley properly.
  • Take a pressure cooker and boil choley with 1 tsp salt and 1 tsp amla powder.
  • When done mash choley a little bit with a heavy spoon (Fig 1). 
  • Now take 1 tbsp ghee in another pan and heat on high flame.
  • When ghee is hot enough add jeera and hing, let it cracker.
  • Then add chopped onion and fry untill pink in color.
  • Add Ginger garlic paste and fry.
  • Add green chili and fry (Fig 2).
  • Add tomato puree and fry til it starts leaving sides (Fig 3).
  • Add red chilli powder and chola masala, fry for few minutes.
  • Reduce the flame to low and cover the pan for 5 minutes.
  • Add boiled choley and mix well.
  • Cover and cook on low flame for another 10 minutes.
  • Garnish with onion, ginger and green chilis.
  • Serve hot with rice, bhature or chapati.
 
Tips
If you do not eat onion you may omit this from recipe and follow the procedure.
While boiling choley add amla powder, it will give dark color as well you may not need to put extra aamcur powder.
Mash them a bit for the gravy texture.
Adjust the chilis according to your taste.

“Be Vegetarian be Happy”
“Live and Let Live”


Recipe- Gobhi/ Cauliflower Manchurian

Gobhi/ Cauliflower Manchurian


Ingredients
Gobhi 1 medium (Separated in florets)
Green Chilli 2-3 nos (Finely chopped)
Spring Onion 4-5 nos (Roughly chopped)
Onion 1 large (Roughly chopped)
Carrot 1 small (Finely chopped)
Capsicum 1 small (Finely chopped)
French beans 7-8 nos (Finely chopped)
Ginger Garlic paste 2 tsp
Soy Sauce 4 tbsp
Vinegar 2 tbsp
Tomato Ketchup 1 tbsp
Salt 1 tsp or as per taste
Crushed Black Pepper 1 tsp
Corn Flour 5-6 tbsp
Oil 2-3 tbsp + to fry

Method

  • Wash and blanch gobhi and keep aside.
  • Take corn flour in a deep bowl and mix with sufficient water to make a thick paste.
  • Add salt and pepper mix well. Cover and keep aside for 5 minutes.
  • Now take sufficient oil in a pan to fry on medium heat.
  • When oil is hot enough dip gobhi florets in corn flour paste and deep fry till golden brown.
  • When done, remove on absorbent paper and keep aside.
  • Now heat 2-3 tbsp oil in a pan, add chopped onions and fry until pink in color.
  • Now add ginger garlic paste and fry.
  • Add chopped spring onion bulb and chopped green chillis and fry
  • Now add spring onion green, capsicum, carrot, french beans and stir fry on high flame.
  • Now add Tomato ketchup, soy sauce and vinegar mix well and reduce the flame to low.
  • When boil comes add 1 tbsp of corn flour left over paste and stir continuously so that no lumps form.
  • Add sufficient water to adjust the thickness of sauce. 
  • Add some salt and crushed black pepper, mix well.
  • Now add the fried gobhi and mix well.
  • Check the consistency of sauce if it seems too dry sprinkle some water.
  • Cover and keep for 4-5 minutes on low flame.
  • Top with 1 tbsp soy sauce and 1 tsp vinegar.
  • Mix gently and serve hot.

Tips
Be gentle when you mix fried gobhi with sauce.
You can adjust the chilli and soy sauce as per your taste.
If you want gravy thickness add some more water and boil.
You can serve either as a starter or with plain rice or noodles.



  

 



Recipe- Daal Makhni

Daal Makhni


Ingredients
Urad whole Black Daal 0.5 cup
Rajma 1 tbsp
Ghee 1 tbsp
Jeera 1 tsp
Hing /Asafoetida 1 pinch
Ginger 1 inch pc (sliced thin strips)
Salt 1 tsp (or according to taste)
Milk 2 cups
Cream 1 tbsp
Garam masala powder 1 tsp
Daal makhni masala 2 tsp (Store Brought)

Method

  • Wash and soak Urad daal and Rajma overnight.
  • Pressure cook (1 whistle on high flame and then 3-4 whistle on low flame) with 1 tsp salt and 2 cups of water. 
  • When done open the pressure cooker and check if daal is cooked well.
  • Add 1 cup milk and keep it on low flame for 0.5 an hour. (Do not close lid you may just cover with a plate) 
  • Keep stirring at regular intervals.
  • After half an hour take 1 tbsp ghee in a pan and heat on high flame.
  • When ghee is hot enough add jeera and let it cracker.
  • Now add hing and ginger strips, fry.
  • Add Daal makhni masala and fry for few seconds.
  • Add this tempering to daal and mix well.
  • Add one more cup of milk and lets cook for another half an hour on low flame.
  • Keep stirring at regular intervals.
  • When daal reaches to desired consistency,mix garam masala and switch off the flame.
  • Garnish with cream and ginger.
  • Serve hot.


Tips
You may also add onion, garlic and tomato while frying.
While serving if daal is thick add some milk and heat it on high flame until desired consistency.
If you do not have daal makhni masala add 1 tsp red chilli powder, 1 tsp Coriander powder 1 tsp bhuna jeera powder, 1 tsp garam masala and 1 tsp dry aamchur powder.

“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Mirch Ka Salaan

Mirch Ka Salaan

Ingredients

Ghreen Chilli Moti  5 nos

Grated Paneer 3 tbsp

(or according to taste)
For Gravy
Oil 1 tbsp

Jeera 1 tsp

Hing /Asafoetida 1 pinch

Ginger Paste 2 tsp
Tomato Puree 5 tbsp

Salt 1 tsp (or according to taste)

Method
  • Wash Green chili properly, wipe with clean kitchen towel.
  • Slit them, remove the seeds and keep aside.
  • Now we will prepare stuffing.
  • Take a small bowl, mash well boiled potato and grated paneer.
  • Add salt, jeera powder, black salt and chaat masala mix well.
  • Reserve around 2 tbsp of stuffing for gravey.)
  • Not take 1-2 tbsp oil in a flat pan and fry stuffed chili from all sides.
  • Cover the pan and leave on low flame for around 5-6 minutes.
  • Check when chilis are soft switch off the flame and keep aside.
  • ake 1 tbsp oil in a pan and heat on high flame.
  • When oil is hot enough add jeera and let it cracker.
  • Add asafoetida, ginger paste, turmeric powder, coriander powder and fry.
  • Add tomato puree and fry till it leave sides of the pan.
  • Switch off the flame and cover the pan.
  • Now take curd in a small bowl and beat well for few seconds so that their is no lumps.
  • Add this curd to the gravy and mix well.
  • switch on the gas on medium flame, fry and keep string otherwise it will curdle.
  • When a boil comes turn the gas to low flame and add reserved stuffing mix well.
  • Add sufficent water (depends how thick you want the gravy) cover the pan and let it boil.
  • Check in 3-4 minutes if gravy starts leaving oil.
  • Switch off the gas.
  • For serving take gravy in a bowl and slip the chills inside.
  • Serve hot with puri, naan, chapati or rice.
Tips

Switch off the flame before adding curd. 
Keep stirring after adding curd as it can curdle otherwise.
Remove seeds from chilis or it can go really hot.

“Live and Let Live”



Recipe- Palak Paneer

Palak Paneer



Ingredients
Spinach/ Palak 3 bunch
Paneer 100 gm
Tomato 1 medium
Onion 1 medium
Green Chili 2 medium
Ghee 1 tbsp
Jeera 1 tsp
Coriander seeds 1 tsp
Hing /Asafoetida 1 pinch
Ginger Garlic Paste 2 tsp
Red Chili 1 tsp (or as per your taste buds)
1 tsp (or according to taste)

Method
Soak washed and clean palak in big bowl filled with water for half an hour, so that all dirt (if letft) sits down in the bottom of bowl.
Boil 3-4 cups of water (with 1 tsp salt) in a deep pan and add washed palak to it.
Cover the pan and leave for 10 minutes on low flame.
Switch off the flame and remove palak in another bowl.
When palak is cooled enough grind it with green chili in mixer jar, set aside.
Take 1 tbsp ghee in a pan and heat on high flame.
When ghee is hot enough add jeera and let it cracker.
Now add hing, coriander seeds and fry.
Add finely chopper onion and fry untill pink in color.
Add Ginger garlic paste and fry.
Add roughly chopper tomato and fry untill soft.
Add red chilli powder and palak puree fry fow few minutes.
Reduce the flame to low and cover the pan for 5 minutes.
Meanwhile cut the paneer in to approx 1 inch pc.
Heat a non stick tawa on medium flame.
Roast paneer (without using any oil or ghee) on all sides.
When done remove in a bowl.
Now check the palak if done switch off the gas and mix with roasted paneer. 
Serve hot with naan, chapati or rice.

Tips
If you do not eat onion garlic, omit it from recipe.

“Be Vegetarian be Happy”
“Live and Let Live”