Tuesday, June 23, 2009

Punjabi Chole

I have tried so many recipes for Punjabi Chole or Amritsari Chole none was so delicious then this recipe, I think this is the original recipe for Punjabi Chole, tried and tasted.


  • 250 gm: Kabuli channa
  • 50 gm: Rajma
  • 2 tsp: Tea powder
  • 2 pieces: Clove
  • 1 piece: Cinnamon
  • 1/2 tsp: Black pepper
  • 2-3: Green chillies (or according to taste)
  • 1 piece: Ginger
  • 1/2 tsp: Eating soda
  • 3 tsp: Annardana paste
  • 1/4 tsp: Mango powder (aamchur)
  • 1 tsp: Garam Masala
  • 3 no: Potato (boiled medium sized)
  • 1/2 cup: Tomato (chopped
  • 2 tsp: Ghee
  • Salt to taste (half Black salt and half Sea salt)

Ingredients for Masala:

  • 1-2: Bay leaf (tej patta)
  • 2 tsp: Mustard seed
  • 2 tsp: Jeera
  • 1 tsp: Fenugreek seed (methi dana)
  • 2-3: Clove
  • 1-2: Red chilli

Mixing Masala First:

  1. In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
  2. Next morning in that same water drop a small pouch (potali) containing tea leaves.
  3. Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
  4. Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
  5. Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
  6. Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
  7. Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
  8. Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
  9. In the pan itself spread the cooked chhole to corners, make a space in center of pan.
  10. In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
  11. Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
  12. Decorate with slices of potato, tomatoes and long cut green chilli.

Friday, June 19, 2009

Indian Regional Food

Gajar Ka Halwa


  • Carrots - 6 (grated finely)
  • Milk - 3 cups
  • Sugar - 1 cup
  • Milk powder - 1/2 cup
  • Khoya - 1/2 cup (ricotta cheese)
  • Cashew nuts - 10-12
  • Cardamoms - 5 (skinned and crushed fine)
  • Pistachios - 2-3 (chopped)
  • Ghee - 1/4 cup (clarified butter)
  • Raisins - 1 tsp

  1. Boil the carrots in the milk in an open pan maintaining a low flame. Constantly stir.
  2. When carrots are cooked, take them out and drain any excess milk.
  3. Pour milk powder, Mava (ricotta cheese) and the sugar to the cooked carrots.
  4. In a frying pan heat the ghee, now add the carrot mixture and keep high flame until the carrot paste loses the milky texture and later turns into golden brown color.
  5. Make sure sugar has totally dissolved.
  6. Add the raisins, cardamoms, powdered pistas and the cashew nuts.
  7. Heat through and serve either hot or cold with cream on the side.

Ker Sangri with Bhakri


  • 1 tablespoon ker
  • 1 cup sangri (sanger)
  • 1/2 teaspoon turmeric powder
  • 3 teaspoons chilli powder
  • 2 teaspoons coriander (dhania) powder
  • 1 teaspoons amchur (dry mango powder)
  • 1 teaspoon sultanas (kismis)
  • salt to taste

For the tempering

  • 2 Kashmiri chillies
  • 1/4 teaspoon ajwain (carom seeds)
  • 1/4 teaspoon asafoetida (hing)
  • 3 tablespoons oil


  1. Soak the ker in 2 cups water for 10 hours.
  2. Wash the sangri 2 - 3 times in running water.
  3. Pressure cook the ker and sangri for 10 - 15 minutes.
  4. Drain out the water and keep aside
  5. In a wok (kadhai) heat oil add all tempering ingredients when they splutter add ker and sangri.
  6. Add all other ingredients.
  7. Cover and cook on low heat for 30-45 minutes or till the oil separate and stir till all the water dries.
  8. Add 1/2 cup warm water and bring to the boil. Simmer for another 5 minutes. Serve hot with bajre ki roti.

Thursday, June 18, 2009

Sarson Ka Saag


1 kg - Sarson (green mustard)
250 gm - Spinach
2 nos - Shalgam (turnips) (peeled and chopped (optional)
3 to 4 flakes - Garlic (finely chopped)
2" piece - Ginger (finely chopped)
2 to 3 - Green chillies (finely chopped)
2 tsp - Makki ka atta (maize flour)
1 1/2 tsp - Powdered Gur (jaggery)salt to taste

For Tadka (Tempering):

3 tsp - Desi Ghee
1/2 tsp - Red chili powder
2 nos - Green chillies (finely chopped)
1" piece - Ginger (finely chopped)

Method :
  1. Wash, clean and chop the mustard and spinach leaves.
  2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
  3. Add salt and 1/2 a cup of water.
  4. The saag will be done in 15-20 Min's.
  5. Remove from fire and cool.
  6. Grind the spinach to a rough paste.
  7. Add makki ka atta and cook for 15 minutes on low heat.
  8. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
  9. Serve hot with Makki ki Roti.

Saturday, June 13, 2009



2 Cups Besan
1-1 tsp Ginger and garlic paste
2 tsp Green chilli paste
1 tsp Salt
3 tsp Sugar
1 tsp Citric Acid(Limbu ka sat)
1/2 tsp Turmeric
1 tsp Sodium bicarbonate

For Tadka
1 tsp Mustard seeds
7-8 Curry leaves
4-5 Green Chillies-slit
1 tbsp Oil


  1. Mix besan, ginger and garlic paste, chilly paste, salt, turmeric, sugar and add water and mix well .
  2. Add Soda Bicarb., stir gently and pour immediately into the greased tin and place in the steamer. (After adding Soda the mixture should rise to double or you should add Little more soda).
  3. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
  4. Remove tin from the steamer and keep aside.
  5. Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
  6. Saute till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander sprigs and coconut and serve.