Chickpeas Salad

chickpeas salad

A very healthy salad with boiled chickpeas and vegetables and herbs you like.

Ingredients

Leftover boiled chickpeas          2 cups

Chopped onion                         ¼ cup

Chopped tomatoes                   ¼ cup

Chopped cucumber                  ¼ cup

Spring onion bulb chopped        1

Red chilli powder                      2 tbsp

Salt                                         to taste

Lemon juice                             1 tbsp

Chopped fresh coriander            1 tbsp

Method

Mix all ingredients and toss well.

mix all ingredients

Ananas Ka Meetha

pineapple ka meetha

A delicious dessert with pineapple.

Ingredieats

Pineapple                                 1 medium

Ghee                                        3 tbsp

Sugar                                       ¼ cup

Green cardamom powder           1 tsp

Chironji                                     ¼ cup

Cashew nuts                             20

Khoya (mawa)                           2 cups

Method

Heat half the ghee in a pan, add chopped pineapple and saute for 5 minutes or till the juice is absorbed.

saute the chopped pineapple 

Now add sugar and stir until the sugar completely dissolved.

add sugar and stir 

Then add green cardamom powder and cook.

Heat the remaining ghee in another pan, add chironji and cashew nuts and sauté until golden.

Now add it to the pineapple and mix well.

add roasted dry fruit

Then add khoya and mix well and cook till the khoya is heated through.

add mawa and cook

Serve hot.

Bhature

bhature 

Bhature is one of the most popular punjabi recipe. Bhatura are thick leavened fried or baked Indian bread and usually accompanied with chole.

Ingredients

Refined flour                             4 cups

Fresh yeast                               3 tbsp

Salt                                          1 tsp

Sugar                                       1 tsp

Yogurt                                      ½ cup

Milk                                          1 cup

Poppy seeds                            2 tbsp

Method

To prepare dough

Take a mixing bowl, add fresh yeast dissolved in a little water, sugar salt and yogurt and mix well.

then add in refined flour.

mix  yeast mixture with refined flour

Then add milk, poppy seeds and required water and knead into soft dough.

Now cover the dough with damp cloth and set it aside for ferment.

keep dough with damp cloth

Then divide the dough into balls and roll into oval shaped bhatures.

balls from dough

Now place them on a greased baking tray and bake in the preheated oven to 200 degree for 15 minutes.

bake the bhature

Serve hot with chole.

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.

Mango Tart

mango tart

Mango Tarts, an instant hit at tea parties. These delicious tarts with custurd filling topped with mango slices will just melt in your mouth.

Ingredients

Tart dough                                as required

Refined flour                             500gm

Butter                                       150gm

Kidney beans                            1 cup

Mango                                      1 no.

For custard

Milk                                          250 ml

Sugar                                       ½ cup

Custard                                     as required

Butter                                       2 tbsp

Method

Prepare the dough

Mix refined flour with butter and make dough with required water.

Then roll out the dough and cut with ring cutter.

cut the roll out dough in round 

Now put the flat round in the tart moulds and trim the sides.

put the round dough on tart mould and cut the sides 

Then put kidney beans in the tart mould to give the shape to tart.

put kidney beans in tart and bake

Bake the tarts for 7 – 8 minutes at 200 degree celsius.

To prepare custard

Boil milk in a pan, add sugar and mix well.

Mix custard powder with milk in a bowl and pour into boiling milk and keep stirring.

add the custard in boiling milk with sugar

Stir until it becomes thick.

stir the custard 

Remove the custard in a bowl and keep it aside to cool.

remove the custard in a bowl

Then mix the butter with custard and mix well.

mix custard and butter

Then put the prepared custard in the piping bag.

put the custard into plastic piping bag 

Now remove the kidney beans from the tart and fill the tarts with the custard with the help of piping bag.

fill the tart with custard mixture

Then peel the wipe mango and cut into wedges

cut the wipe mango

Now place them on the tart.

place the mango on the custard  in tart 

Serve the tart with mint leaves.

Dahi Anjeer Kebab

dahi anjeer kebab 

Melt in the mouth Dahi Kebabs with healthy figs, served with fig salad and tomato chutney.

Ingredients

Hung curd                                1 cup

Roasted gram flour                    ½ cup

Grated cottage cheese              2 tbsp

Salt                                          to taste

Crushed black pepper                to taste

Oil to pan sear                          1 tbsp

Tomato chutney                        as required

For filling

Chopped and soaked figs          ¼ cup

Chopped green chilli                 1 tsp

Chopped ginger                        1 tsp

Chopped onion                         1 tbsp

Chopped coriander                    1 – 2 tsp

For salad

Figs                                          2 nos.

Lemon juice                              ½ lemon

Honey                                       2 tsp

Method

Take a mixing bowl, add hung curd, gram flour and mix well.

Then add grated cottage cheese, crushed black pepper, salt and mix well and keep aside.

prepare curd mixture 

To prepare filling

Take another mixing bowl, add chopped and soaked fig, chopped ginger, chopped chilli, chopped onion, chopped coriander and mix well.

prepare fig filling 

Heat oil in a pan.

Keep prepared hung curd mixture on palm then put the filling on it and again put hung curd mixture and seal it.

Now pan sear the kebab and serve it on plate.

pan sear the kebab

To prepare salad

In a bowl mix sliced fig with lemon juice and honey.

fig salad

Place the salad with kebab and serve with tomato chutney.

Moong Aur Matar Ke Samosa

moong aur matar ke samosa 

Fried samosas with green gram paste and pea paste filling.

Ingredients

Samosa dough                         as required

For filling

Cumin seeds                            ½ tsp

Carom seeds                            ½ tsp

Fennel seeds                            ½ tsp

Ghee                                        1 tbsp

Oil                                            1 tsp

Chopped ginger                          1 tsp

Green gram paste                      1 cup

Pea paste                                 ½ cup

Salt                                           to taste

Red chilli powder                        1 tsp

Chopped green chilli                   1 tsp

Oil to fry

Mint chutney                              as required

Method

First soak the green gram for overnight then make paste and boil the green peas and put in cold water and then make paste.

Make samosa dough and keep aside for 10 minutes.

To prepare filling

Heat oil and ghee together in a pan, add cumin seeds, fennel seeds, carom seed and stir, add chopped ginger and stir.

Then add green gram paste, green pea paste, salt and mix well.

add moong paste and pea paste 

Add red chilli powder, chopped green chilli and mix well.

add chilli 

Heat oil in another pan to fry the samosas.

Take some portion of prepared dough and roll it.

Cut it in half and make a pocket with half round.

cut in half 

Put the filling in pocket and give it the shape of the samosa.

make pocket and put filling 

Now fry the samosas in hot oil and take them out on a tissue.

fried samosas on tissue

Then place the samosas on a plate and serve it with fresh mint chutney.

moong aur matar ke samosa