Ingredients -
Chole ( chick peas) - 250 g
Onions chopped - 3
Tomatoes chopped - 2 large
Garlic paste - 2 tbsp
Ginger paste - 1 tbsp
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Black pepper powder - 1/2 tsp
Coriander powder - 1/4 tsp
Red chilli powder - 1 tsp
Chole masala powder - 2 tsp
Garam masala - 1/2 tsp
Coriander leaves - a bunch
Oil - 5 tbsp
Tea bag - 1 (optional)
Method -
1. Soak chole overnight in sufficient water.
2. Boil it in a pressure cooker putting 2 cups of water and the tea bag if you want a dark brown colour.
3. Wait for 3-4 whistels or until it is soft, let it cool down.
4. Heat the oil and put onions into it, fry until dark golden.
5. Add the ginger-garlic paste, cumin, coriander, black pepper, turmeric and red chilli powder and fry it for few minutes.
6. Add chole masala, garam masala and tomatoes and fry it until oil separates and it has turned to a golden brown colour.
7. Add the chole and fry it for a while until all are mixed well.
8. Add the water which was used for boiling and let it cook until it is soft and has thickned.
9. Garnish it with coriander leaves, onion rings and serve it hot with
poori, bhature, kulche or rice.
A tasty and very healthy daal made of fresh peas which is known as Nimona localy and is a speciality of Eastern UP. It's a delicacy of UP enjoyed hot with rice or chapatis in chilled winters as peas are abundunt in this season.
Ingredients -
Matar ( peas) - 1/2 kg
Onion chopped - 1 medium
Spring onions chopped - 2
Garlic paste - 2 tsp
Ginger paste - 1 tsp
Green chilli paste - 1 tsp
Tomato - 2
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 3 tbsp
Coriander leaves - a bunch
For tadka -
Clarified butter ( pure ghee) - 2 tbsp
Red whole chilli - 2
Cumin seeds - 1/2 tsp
Method -
1. Shell the peas and divide it into two parts. Dry grind coarsely half of it.
2. Heat a pressure cooker and put oil in it.
3. Fry the onion and spring onions until brown.
4. Add garlic, ginger, chilli paste and all the dry masala and fry it for a while.
5. Chop the tomatoes and add in the masala and fry until oil separates.
6. Add the ground matar and the remaining half and fry it for few minutes stirring it continuously.
7. Pour two cups of warm water and mix it nicely.
8. Pressure cook until 2 whistels on a medium heat. Take it off the heat and let it cool down.
9. Transfer it in a serving dish.
10. In a frying pan heat ghee and put chilli, cumin seeds and when splutterd put it in the serving dish over matar daal. Garnish with chopped coriander.
11. Serve it hot with rice, paratha or chappatis and enjoy this tasty daal.
Bathua, the Chenopodium album is a fast-growing weedy annual plant in the genus Chenopodium. Fat Hen, White Goosefoot, Lamb's-quarter are the common names of Bathua in english.
Bathua saag (green leafy vegetable) which is called Bathu in Panjabi, Bathua in Hindi, is extensively cultivated and consumed in Northern India as a food crop, it has a very distinctive taste and becomes very soft and creamy when cooked.
So a very tasty and nutricious bathua paratha, bathua puri, bathua raita, bathua kachoris can be made after boiling and cooking its green leaves.
Bathua is available only in winter season. However, it should be eaten in moderation due to high levels of oxalic acid.
It is said to be high in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fiber.
Ingredients -
Wheat flour - 2 cups
All purpose flour - 1 cup
Bathua saag - 250 g
Clarified butter or ghee - 4 tbsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Asafoetida - a pinch
Salt - 1 tsp
Warm water -
Oil - to fry
Method -
1. Sift the flour together in a large kneading bowl.
2. Take out the leaves and tender parts of bathua saag and clean it thoroughly.
3. Boil it in little water until it's tender.
4. Now add every ingredient in the flour except water and mix it nicely.
5. knead a smooth and pliable dough adding enough warm water.
6. Cover and keep it for few minutes to rest.
7. Take small ball size dough out of it and make small round shape kachoris with the help of rolling pin.
8. Heat a deep frying pan or karahi and fry the kachoris in it.
9. Make all in the same manner and serve it hot with matar masala, chole ( chic peas) or any vegetable of your choice.
Ingredients -
Basic chocolate cake (crushed) - 400 g
Wine / cherry syrup - 1/2 cup
Chocolate sauce - 1 cup + for serving
Almonds crushed - 2 tbsp
Black Grapes cut in halves - 200 g
Oranges - 2
Cream - 200 ml
Sugar granulated - 4-5 tbsp
Method -
1. Take a serving dish and spread the crushed cake evenly on it.
2. Spread the crushed almonds over the cake.
3. Sprinkle wine evenly over the cake and almond mix with the help of a spoon.
4. Pour the chocolate sauce over it with a spoon, taking care to soak all portions equally.
5. Peel the oranges, remove the skin, seeds and pith. Segment the orange by running the knife along the fibrous membrane that separates each orange segments.
6. Arrange layers of grapes and oranges over cake mix. Save some grapes for garnishing.
7. Whip the cream with sugar until its mixed well and soft peaks form.
8. Spread the whipped cream over grapes and oranges and cover it completely.
9. Decorate it with shaved chocolate, grapes, cherries and chocolate sauce.
10. Refrige it before serving.
11. Serve it with hot chocolate sauce.
12. It taste best when prepared a day before.
13. Grapes tastes best with this pudding though oranges can be replaced with strawberries if available.
Stepwise Pics n Instruction of Black Forest Pudding -
1. Crush the chocolate cake and almonds
2. Soak it with wine and chocolate sauce
3. Arrange layers of oranges n grapes
4. Pour whipped cream over fruits
5. Decorate it with sauce
6. Sprinkle cherries, grapes n shaved chocolate
7. Relish this Marvellous pudding
