Pindi Chole recipe

Pindi Chole recipe

Ingredients:

• Chick peas (Kabuli chana) - 1 cup
• Oil - 4 tbsp
• Onion - 1 big
• Tomato - 1 big
• Jeera - 1/2 tsp
• Musturd seeds - 1/2 tsp
• Red chilli - 2
• Ginger-garlic paste - 1 tsp
• Jeera powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Coriander leaves - 1/2 bunch
• Curry leaves - few
• Salt - to taste

Method:

1. Soak chick peas (kabuli chana) in water whole night.
2. Boil the kabuli chana with enough water in a pressure cooker for about 20 minutes.
3. Heat oil in a kadai. Add jeera, musturd seeds, red chillies, curry leaves & chopped onions. Sauté for 5 minutes.
4. Add ginger-garlic paste,jeera powder, garam masala powder, chilli powder & chopped tomatoes to the onions. sauté over low heat until the oil separates.
5. Add chick peas (kabuli chana), salt and half of the coriander leaves to the mixture. Mix well & simmer until it is done.
6. Garnish with the remaining coriander leaves. Serve it hot with Parathas.

Delicious Kadai Paneer

Delicious Kadai Paneer

Ingredients:

• Paneer - 500 grams
• Capsicum - 3 (cut into square pieces)
• Onion - 1 cup
• Dania powder -1tsp
• Cumin powder - 1/2 tsp
• Chilli powder -1tsp
• Turmeric powder - 1/2 tsp
• Green chillies - 4 (chopped finely)
• Ginger-garlic paste - 2 tsp
• Tomatoes - 2 Big (chopped finely)
• Coriander seeds - 1 tsp
• Bay leaves - 2
• Cloves - 3
• Dalchini - 1 inch piece
• Salt - to taste
• Ghee - 3 tbsp
• Oil - 2 tbsp

Method:

1. Cut the paneer and capsicum into square pieces.
2. Heat ghee & oil in a kadai. Add bay leaves, coriander seeds, cloves, dalchini, red chillies broken into pieces fry well for 5 mins.
3. Add onions, ginger-garlic paste and sauté until the onions are tender.
4. Add the tomatoes, turmeric powder, cumin powder, dhania powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste.
5. Add paneer and capsicum pieces and cook on a slow flame for 1minute.
6. When the capsicum are done put off the flame. Take off from the fire and serve hot.
7. Serve with nan or parathas.

Rava Vadas Recipe (Crispy semolina vadas)

Rava Vadas Recipe (Crispy Semolina vadas)

Ingredients:

• Semolina(fine soji) - 1 cup
• Finely chopped green chillies - 2 tsp
• Cabbage, carrot, beans - 1/2 cup(chopped)
• Jeera - 1/2 tsp
• Yogurt(curd) - 4 tbsp
• Coriander leaves - 2 tbsp
• Salt - to taste
• Oil - to deep fry

Method:

1. Heat a tsp oil in a pan and fry the semolina(soji) till it changes to brown or fried well.
2. Cool the semolina in a bowl & mix all the above ingredients except oil. Batter should be hard enough to hold it self. Keep it aside for 15 mins.
3. Heat oil in a kadai.
4. Now take a small ball size dough on the palm flatten it & make a small hole in the middle.
5. when the oil is enough heat then put it & deep fry till golden brown.
6. Serve the Rava vadas with chutney.

Aloo Egg Omlette

Aloo Egg Omlette

Ingredients:

• Potato - 1 big
• Eggs - 3
• Salt - 1 tsp
• Chilli powder - 1 tsp
• Ginger & green chilli paste - 1 tsp
• Black pepper powder - 1 tsp
• Jeera - 1 tsp
• Onion - 1
• Ground nut powder - 2 tsp
• Coriander leaves - few
• Mint leaves - few
• Curry leaves - 2 springs

For garnishing:

• Tomato - 1
• Carrot - 1 small
• Green chilli - 3

Method:
1. Boil the potato and mash it to paste.
2. Break thew eggs into a bowl, whisk with a fork to break the yolks.
3. Add salt, chilli powder, jeera, ginger-chilli paste, pepper powder, coriander, mint & curry leaves, chopped onion, ground nut powder& mashed potato to the beaten eggs. Mix all the ingredients well.
4. Heat oil in a frying pan. When the oil is hot add the above mixture to the pan.
5. Pull the mixture away from the edge of the pan towards the centre and allow the mixture to run into the gap to allow the omlette to cook.
6. Cook until the top of the omlette is set. Fold it in half by lifting up one side.
7. Now the omlette is ready and serve it hot.

Pudina Rice/Mint Rice

Pudina Rice/Mint Rice

Ingredients:

• Rice - 2 cups
• Water - 3 cups
• Mint leaves - 2 bunches
• onions (chopped) - 2
• Jeera - 1/2 tsp
• Green chillies - 3
• Garlic (chopped) - 1 tsp
• Coriander powder - 1/2 tsp
• Oil - 4 tbsp
• Salt - to taste
• Cashew nuts - for garnishing

Method:
1. Make a fine paste of mint leaves.
2. Clean, wash & drain the rice.
3. Pressure cook the rice & keep it aside.
4. Heat oil in a sauce pan. Add jeera seeds, green chillies, garlic, onions and saute for a minute.
5. Add mint paste, coriander powder & boiled rice to the onions. Mix well and cover it for 5 minutes.
6. Take off from the heat, serve it in a rice serving bowl & garnish it with fried cashew nuts.

Spicy Rice Noodles

Spicy Rice Noodles

Ingredients:
Noodles - 1 cup
Boiled rice - 1 cup
Onion greens - 3 stalks
Crushed garlic - 3 cloves
French beans - 8
Grated carrot - 2 medium
Boiled green peas - 1/2 cup
Capsicum - 1 medium
Red chilli powder - 1 tsp
Salt - to taste
Vinegar - 1 tbsp
Soya sauce - 1 tsp
Oil - 3-4 tbsp

Method:
1. Boil & deep fry the noodles. Keep them aside.
2. Heat oil in a pan. Add crushed garlic & fry till it changes it colour.
3. Add boiled french beans & grated carrot to the fried garlic. Saute for a minute.
4. Add boiled peas, capsicum, red chilli powder & salt. Toss and mix well.
5. Add boiled rice to the ingredients and mix using two forks.
6. Crush crispy fried noodles and add vinegar, onion greens, soya sauce. Mix well.

Spicy Yogurt Kabab

Spicy Yogurt Kabab

Ingredients:

• Yogurt - 1kg
• Corn flour - 3 tbsp
• Ginger-garlic paste - 1 tsp
• Onions - 1/2 cup
• Green chillies - 5 or 6
• Garam masala powder - 1/2 tsp
• Cashew nuts - 4 tbsp
• coriander leaves - 1/2 bunch
• Salt - to taste
• Oil - to deep fry

Method:
1. Remove all the water from the curd by placing it in a cloth.
2. Take the curd in a bowl, add all the ingredients from corn flour to salt. Mix well.
3. Make kababs with the mixture and roll them in corn flour.
4. Heat oil in a kadai, deep fry the kababs until they are golden brown.
5. Enjoy the Spicy Yogurt Kababs with tomato ketchup.