Channa~Aloo

Channa~Aloo is a great combo with poori's. 

Dal Panchratan-Too Nutritious

Dal Panchatran... Pachatran because it consist of 5 different kinds of pulses in it. Rajma,Chick Peas, Bengal Gram,Moong Dal and Lobiya (Black eye Peas). Just while surfing about lentils/dals I found three variety of it - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet.

They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked.

Matar Panner with a Peanut Gravy

Winter, the season of vegetables is back. I love this season because my favorite vegetables is found in the market. :) (Cauliflower, green peas, carrot, red tomatoes etc...) Well I don't like dairy products more except curd. And Panner(cottage cheese) I don't like. But my husband just love it. So, planned to have some thing which will suit we both @ our dinner, combined green peas and cottage cheese with a peanut touch to it. :)

Matar Panner with a Peanut Gravy from my kitchen

Ingredients:

1 cup – Green peas (shelled)             

50 gm – Paneer (sliced)

2 no.s – Onion (large chopped)

2 tbsp – Garlic (paste)

2 tbsp – Ginger (paste)

3 no.s – Green Chilli

1 no.s – Red Chilli (dry & its optional )

2 no.s – Tomato (puree)

½ cup – Roasted Peanut

4-5 tsp - Oil

1 tsp – Turmeric Powder

1 tsp – Red Chilli Powder

1&1/2 tsp – Coriander Powder

1&1/2 tsp – Cumin Powder

Salt – for taste

Water – as per requirement of the gravy

Oil – for frying paneer

Procedure:

1. Heat 2 tsp of vegetable oil in a kadai and put the chopped onion to it.
2. Cook the onion till its golden brown.
3. Remove from the kadai, keep it aside and let it cool.
4. Bring to a paste along with the roasted peanuts once cooled.
5. In the same kadai put 3 tsp of oil and put the mixture ( garlic paste, ginger paste, green chilli paste and red chilli paste).
6. Cook till the raw smell goes away.
7. Now add the freshly prepared tomato puree and cook till the oil leaves.
8. Now add the green peas, salt, red chilli powder, turmeric powder, coriander powder, cumin powder and salt.
9. Mix it properly.
10. Now add the onion-peanut paste to the peas, adjust the water and cook for 8-10 minutes in a lower flame.
11. Meanwhile fry the paneer in oil. (just to have a golden color)
12. After the peas get tender add the paneer and cook for more 2-3 minutes at a lower flame.
13. Once cooked serve hot with Phulkas, Roti, Nan, Kulcha, etc... :)

 

from my kitchen

Chole with Puri

Puri along with chole is a deadly combination for my husband. I too like it :) A chickpeas is ZERO in FAT and high in energy its very healthy... Every cook has his own way of cooking the food. I have my unique way of cooking and I love it. I wish you should also try and give me fair comments on my recipe.

Chole: (for 2 persons)

Ingredients:

Chickpea: 200 gms (chole soaked overnight) 

Onion: 2 medium

Cardamom: 3-4 (green elaichi) & 1-2( moti elaichi)

Mace: 1

Cinnamon: 1'' stick

chole by surabhi

Cloves: 4-5

Peppercorn:4-5

Bay leaves: 1

Ginger paste: 1 tbsp

Garlic Paste: 1tbsp

Green Chilli: 3-4

Tomato : 2 chopped

Haldi: 2 tbsp

Red chilli powder: 2 tbsp

Chole masala: 2 tbsp
Oil: 5-6 tbsp

Procedure: 

Soak the chickpeas overnight. Heat oil in a pressure cooker. Add bay leaves, and add the paste of (onion, garlic, ginger, green chilli, cardamom, Cinnamon, mace, cloves, peppercorn) sauté till it starts leaving oil. Now add fresh tomato pure and cook for2-3 mins. Add salt, haldi, red chilli powder, Chole masala along with the soaked chickpeas. Adjust water as required. Cook under pressure for six to eight whistles or until the chickpeas are completely done and tender. Garnish it with coriander leaf and serve it with hot puri.

from my kitchen