Recipe- Besani Mirch
Recipe- Punjabi Kadhi Pakoda (No Fry) (No Onion No Garlic)
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”
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- Khandvi
Khandvi
Ingredients
For Khandvi
Besan (Gram Flour) 1 small cup
Curd (Thick Consistency) 1.25 small cup
Water 2.5 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Lemon Juice 1 tsp
Ginger Paste 2 tsp
Green Chilli Paste 1 tsp (optional)
For Tempering
Oil 1 tbsp
Mustard Seeds 2 tsp
Green Chilli 2 nos (silted)
Lemon Juice 1 tbsp
Sugar 1 tsp
Water 3 tbsp
Grated Fresh Coconut 1 tbsp
Method
- Take curd in a deep bowl and beat well.
- Add sieved besan and mix well.
- Add turmeric powder, salt, lemon juice and ginger chill paste mix well.
- Add water and mix to a batter (make sure no lumps are formed).
- Take 3-4 plates and grease with oil. Keep aside.
- Take a heavy bottom or a non stick pan and heat on high flame.
- Add this batter and keep stirring on high flame until a boil.
- Reduce the flame to low and keep stirring for another 5-6 minutes.
- The batter will looks more shiny and thick.
- Switch off the flame and spread this batter on greased plates in a thin layer.
- This will set and dry in another 5 minutes.
- Cut in to 2 inch wide and around 4-5 inch long strips with the help of a sharp knife.
- Roll them tightly and place in a serving tray. Keep aside.
- Now heat oil in a small pan on high flame.
- When oil is hot enough add mustard seeds and let it cracker.
- When done add green chilli and fry.
- Now add water, lemon juice and sugar and let it boil.
- Pour over the khandvi pieces and garnish with coconut.
- Refrigerate for 1-2 hours.
- Serve chill with tamarind chutney.
Tips
Be careful as the mixture is hot, when you are spreading on the plates.
Spread in thin layers.
Do not over cook the mixture, it will be difficult to spread in a thin layer.