Sunday, May 19, 2013
No onion Chole
Chickpeas – 1 cup, dried
Cinnamon stick – 1 inch
Cloves – 3
Black cardamom – 1
Oil – 2 tbsp
Cumin seeds – 2 tsp
Green chilies – 2 chopped
Tomatoes puree-1 cup
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Anardana paste– 2 tsp
Salt – to taste
Wash chickpeas well n Soak them in enough water overnight.
Discard soaking water and add 3 another cups of water, cinnamon stick, cloves, and cardamom in pressure cooker.
Cook it on high for 1 whistle then lower the heat to lowest and cook it for another 20 minutes. Turn off the heat.
Heat oil in a pan. Once hot add cumin seeds. Let them sizzle.
Then add chopped green chilies. Cook it for 30 seconds.
Add pureed tomatoes.
Cook it till all the moisture from tomatoes goes away and it start to leave the oil from the sides.
Then add coriander powder, red chili powder, anardana paste and salt. Mix well and cook for a minute.
Then add boiled chana. Mix well so all the masala will coat them.
Add water from boiled chana. Mix well and boil it till the consistency you like.
Kashmiri kadam ka saag
1kg of Monje-Hak or kadam
Green chilli one slit
1/2 cup musturd oil
Heeng a pinch
salt to taste
red chilli powder 1 tsp
1. Wash Monje-Hak thoroughly before cutting,in running tap water
2. Seperate Monje or gand from leaves in a way that upper portion of each monje remains attached to a bunch of small delicate leaves.
3. Cut bulk of remaining monje to slices and also leaves to strips.
4. Heat oil in a pressure cooker with lid . Then put hing, salt , green chilli along with Monje-Hak and saute for 3 minutes.
5. Now put 1 glass of water. Bring it to boil with lid open and place the lid there after. Let the pressure develop. Allow 5-6 whistles of pressure. Immediately take out the steam to retain its green colour and bring it to boil again, this time without lid for three minutes.
Serve with rice. —
Fasting Day #2 Arbi ke kabab The fasting is feasting actually. You cook those dishes you never do regular Here's arbi ke kabab Ingre...