Punjabi Cholle

punjabi chole

It is a Spicy and tempting Punjabi style chickpea curry and best match with poori or kachori.

Ingredients

Chickpeas soaked                     1 cup

Oil                                            1 tbsp

Clarified butter (ghee)                  2 – 3 tbsp

Black cumin                              1 tsp

Chopped garlic                           2 tbsp

Ginger garlic paste                     1 ½ tbsp

Red chilli powder                        1 tsp

Coriander leaves                        1 tsp

Turmeric powder                        1 tsp

Garam masala                           1 tsp

Chopped green chillies               1 tbsp

Chopped onions                         ¼ cup

Tomato paste                            2 tbsp

Chopped tomato                        ½ cup

Salt                                          to taste

Roasted coriander                     1 tbsp

Chopped coriander leaves          1 tbsp

Lemon                                      ½

For chutney

Tamarind chutney                      ¼ cup

Onion                                       1 no.

Tomato                                     1 no.

Salt                                          to taste

Red chilli powder                       1 tsp

Chopped coriander leaves           1 tbsp

Oil                                            1 tsp

For garnish

Clarified butter                           1 tbsp

Coriander leaf

Mint leaf

Spring onion

Method

Boil soaked chickpeas in water with tea. Drain and keep aside.

Heat oil and clarified butter (ghee) in a pan, add black cumin seeds, chopped garlic and stir.

saute garlic with cumin seeds

Then add ginger garlic paste and stir and add red chilli powder, coriander powder, turmeric powder, garam masala powder, chopped green chillies and mix well.

cook all spices 

Add tomato paste, finely chopped onion and stir well.

all tomato paste

Then add chopped tomato and cook for a while.

add chopped tomato

Now add boiled chickpeas and mix well and add required water then cover and let it cook.

add water in chole 

Open cover and add roasted coriander, chopped coriander leaves and lemon juice and mix well.

To prepare chutney

Chop the onion and tomato.

chopped onion tomato

Take a mixing bowl, add tamarind paste, chopped onion, chopped tomato, salt, red chilli powder, chopped coriander leaves, oil and mix well.

prepared chutnet

Now serve the cooked chickpeas on serving plate and put the chutney on top.

serve chole with tamarind chutney

Garnish it with coriander leaves, mint and spring onion.

Moong Bean Fritters

moong bean fritters 

Deep fried mung bean fritters famous food from the streets of Delhi. Here fritters stuffed with jaggery-coconut mixture, these are really tasty and very nutritious too.

Ingredients

Boiled green gram                     1 cup

Boiled Bengal gram                   1 cup

Mango powder                          1 tsp

Salt                                          to taste

Roasted cumin powder              1 tsp

Fennel cardamom powder          1 tsp

For garnish

Fennel-cardamom powder

Boiled bengal gram      

Boiled green gram

Method

Take a blender, put boiled green gram, boiled Bengal gram, salt, mango powder, fennel-cardamom powder, sugar and blend in roughly paste.

boiled moong and gram in blender with other ingredients

Remove the paste in a mixing bowl, add red chilli powder, roasted cumin powder and mix well.

add powder masala into ground paste 

In another bowl mix jaggery and grated coconut.

jaggery coconut mixture

Now make small balls of the grounded mixture, stuff it with jaggery-coconut mixture and give shapes of tikkis.

Then sprinkle all purpose flour over them.

sprinkle flour over tikkis 

Heat oil in a pan and deep fry the tikkis until brown on low flame.

Remove them on tissue.

fried moong bean fritters

Add fennel-cardamom powder in remaining jaggery-coconut mixture and place it in serving plate.

add fennel-cardamom powder into jaggery mixture for ganish

Place the moong-bean fritters beside it.

garnish the moong bean fritters 

Garnish with boiled green gram, Bengal gram and cardamom powder.

Chole

chole 

Chole is a popular Punjabi dish made with kabuli chana and topped with fried potatoes.

Ingredients

Chick peas (kabuli chana)                      1 cup

Tea leaves                                            1 tbsp

Dried Indian gooseberry (amla)                2

Chopped onion                                      2 medium

Slit green chillies                                   5 – 6

Chana masala                                       1 ½ tsp

Tomato puree                                        1 cup

Salt                                                      to taste

Potatoes (cut into cubes)                       2

Mint                                                     a few strings

Method

To boil the chickpeas

First soak the chickpeas overnight then put them in pressure cooker with 4 cups of water, tie tea leaves and amla in a muslin cloth and add it into cooker.

soaked chickpeas 

Cook the chickpeas until completely cooked and soft.

boiled chickpeas 

Then drain the chickpeas and keep aside the cooking liquour.

To prepare gravy

Heat 2 tbsp oil in a pan, add onion and green chillies and sauté till lightly brown.

saute onion with chillies

Now add chana masala to the onion and stir for half minute.

add chana masala and tomato puree

Add tomato puree and mix and sauté for 3 – 4 minutes.

Now add boiled chickpeas and salt and mix well.

add boiled chickpeas 

Then add cooking liquour as required and simmer for 4 – 5 minutes.

add chana liquour 

Within this time heat remaining oil in another pan, add potatoes and fry till golden.

fry the potatoes

Now transfer the chole into serving bowl and place the fried potatoes over.

place the fried potatoes on served chole 

Garnish with mint leaves and serve with bhatures.

Dal Amritsari

dal amritsari 

Dal Amritsari or Langarwali dal is popular among Punjabi dal recipes served in the Gurudwaras, is a spicy black and bengal gram dal flavoured with coriander leaves.

Ingredients

Split skinless black gram           1 cup

Turmeric powder                        2 tsp

Salt                                          to taste

Oil                                            1 tbsp

Long sliced ginger                      2 tsp

For tarka

Oil                                            3 tbsp

Asafoetida                                 ½ tsp

Cumin seeds                             1 tsp

Sliced onion                              1 no.

Turmeric powder                        1 tsp

Red chilli powder                        2 tsp

Sliced tomatoes                        2 nos.

Salt                                          to taste

Sliced green chillies                  4 – 5 nos.

Long sliced ginger                     2 tsp

Garam masala                          1 tsp

Lemon juice                              1 tbsp

Chopped coriander                     ¼ cup

Method

Heat water in a pan, add soaked split skinless black gram, turmeric powder, ginger, salt then cover and cook for 6 – 8 minutes.

boil udar dal with ginger, turmeric powder 

To prepare tarka

Within this time heat oil in a pan, add asafoetida, cumin seeds, onion and sauté.

saute onion with cumin and asafoetida 

Then add turmeric powder, chilli powder, and mix well.

add turmeric powder and chilli powder 

Now add tomato, ginger, green chillies, salt and mix well.

add tomato ginger chilli

Then add garam masala and mix well.

add garam masala

Now open the dal cover and add this tarka into dal mix well and cook for 2 – 3 minutes.

add tarka in boiled udar dal

Add chopped coriander leaves, lemon juice and mix well and remove from oven and serve.

cooked dal amritsari

Singhade Ki Shami

singhade ki shami

Very healthy veg kabab cooked with water chestnut and Bengal gram and served with tomato and plum chutney and green apple salad.

Ingredients

For kabab

Cumin seeds                             ½ tsp

Chopped onion                          1 tbsp

Garam masala                           1 tsp

Red chilli powder                        ½ tsp

Cumin powder                            ½ tsp

Coriander powder                       ½ tsp

Soaked and boiled Bengal

Gram                                        ½ cup

Canned and sliced water

Chestnut                                   ½ cup

Chopped coriander                     1 tbsp

Oil to pan sear                           1 tbsp

For filling

Hung curd                                  1 cup

Chopped green chilli                    2 tsp

Salt                                            to taste

For salad

Green apple                                1 no.

Salt                                            to taste

Oil                                              1 tsp

Sesame seeds                            1 pinch

Fennel seeds                              1 pinch

For garnish

Tomato and plum chutney            as required

Fennel seeds                              as required

Method

To prepare kabab

Heat oil in a pan, add cumin seeds, chopped onion and sauté.

saute the onion

Then add garam masala, red chilli powder, cumin powder, coriander powder and mix well.

add all spices 

Add soaked and boiled Bengal gram and stir well.

add bengal gram

Now add sliced water chestnut and mix well.

add sliced chestnut

Then add chopped coriander and mix well.

add chopprd coriander 

Put the mixture in the blender and blend it well.

Keep the mixture in a plate and let it cool.

kabab mixture

To prepare filling

Take a bowl, add hung curd, chopped green chilli, salt and mix well.

prepare hung curd filling

Make balls from kabab mixture then stuff them with filling.

Now heat oil in a pan and place the prepare kababs.

put prepared kabab on pan

Roast them from both sides until light brown.

roast the kabab

Remove the kababs in a plate and serve with tomato and plum chutney.

singhade ki kabab with chutney 

To prepare salad

Cut fine juliennes of the green apple and add salt, sesame seeds and fennel seedsand mix well.

Place it with kababs and drizzle it with fennel seeds.

put the green apple salad with kabab

Sprouted Moong Pancakes

sprouted moong pancake

It is a simple and healthy pancake with whole sprout moong and served with roasted corn and spring onion.

Ingredients

For batter

Moong sprout                           1 cup

Ginger paste                             ½ tsp

Salt                                          to taste

Crushed black pepper                to taste

Egg                                          1 no

Refined flour                              2 tbsp

Baking powder                          ½ tsp

For pancakes

Ghee                                        for frying

Sproutad moong                        2 tbsp

For garnish

Corn                                         1 no

Salt                                          to taste

Crushed black pepper                to taste

Oil                                            1 tsp

Spring onion                              to taste

Chilli chutney                             to taste

Cherry tomato

Method

For pancake batter

Take a blender, put sprouted moong, ginger paste, salt, crushed black pepper, water, egg, refined flour and blend well.

add egg with other ingredients

Add baking powder and blend well.

ready batter

Heat ghee in a pan.

With the ladle pour the batter in pan.

put sprouted moong batter on pan

Now sprinkle some sprouted moong over the pancake and flip it.

sprinkle sprouted moong on pancake

Cook from both sides.

To garnish

Marinate whole corn with salt and oil and roasted it. add spring onion with it.

roast corn and spring onion

To plate cut the corn and spring onion from center.

cut the roasted corn and spring onion

Then top it up with cherry tomatoes and serve.

garnish the sprouted moong pancake