A simple pleasure: Veggie grilled cheese sandwich

 

A simple pleasure: Veggie grilled cheese sandwich

 Winter is here! The best lunch option for wintry days is grilled cheese sandwich and a bowl of chunky hot soup. I have learned this simple yet special art of cooking grill cheese sandwich from my hubby. You can add any vegetable you like or make it just adding cheese. I’ll be posting yummy soup recipes soon.


Ingredients:
To make 4 sandwiches
Bread slices [White or brown] – 8
Butter- 2 tbsp
Cheese slices – 8 [Kraft singles American cheese]
Tomatoes – 1 [finely chopped]
Sweet onions – ½ [finely chopped]
Avocados – 1 [sliced]
Cilantro – ½ cup leaves
Freshly crushed black pepper – 1 tbsp
Salt as per taste

Method:

• Preheat skillet or griddle over medium heat.
• Butter both sides of each bread slice and grill on one side until brown.
• Now flip the bread slices and take the skillet off the heat. Arrange one slice cheese, tomatoes, onions, avocadoes, cilantro, salt and pepper. Finally add one more cheese slice and the other bread slice [grilled side down].
• Carefully place the skillet on the heat again and press the sandwich down with heavy pan or any other griddle.
• Let it grill for 3-4 minutes on each side. Grill until lightly browned and flip over; continue grilling until cheese is melted.
• Take the sandwich off the heat and place on the cutting board for 2 minutes. Then cut diagonally and enjoy.

Serving suggestions:
Grilled cheese sandwich can be served warm with any soup of your choice.

Stuffed Cutlets: Mutter ki bharwan tikki

Ingredients:
For Stuffed Cutlets:  [Approx. 12 cutlets]

Potatoes – 5 medium
White bread [decrusted] –2 slices
Green Peas [fresh or frozen] – 2 cups
Cumin seeds [Jira] – 1 tsp
Red chili powder – 2 tsp
Oil for frying
Salt as per taste




Method:

• Boil and peel the potatoes and keep aside.
• Mash all the potatoes and add 1 tsp red chili powder and some salt to it. Also add 2 slices of bread. Combine the ingredients into smooth dough.
• For stuffing, in a pan add 1 tbsp of cooking oil. Add cumin seeds to it. Let is splatter and then add fresh or frozen [defrosted] to the pan. Also add 1 tsp red chili powder and salt. Sauté the peas for 3-4 minutes on medium high heat.
• In a grinder, grind the sauteed peas coarsely. Keep aside for cooling down. Make marble sized balls of the stuffing.
• Take one drop of oil on both the palms and take lemon size mashed potatoes and stuff it with the stuffing balls and make round or oval shaped patties.
• Heat oil in a pan on medium hot. Fry the patties in the hot oil till they become golden brown.
• Drain the patties on a kitchen towel.

Serving Suggestions:
Serve hot patties with tea or coffee with green chutney or ketchup on the side.

My recipe is also included in the French site database: 

en.petitchef.com

Quick & Easy Mutter Paneer

When it comes to Indian vegetarian cuisine, Paneer dish is a must. Paneer also represents Punjabi cuisine. Mutter paneer is one of the most frequently ordered dishes in the restaurants. This is a quick recipe for mouthwatering mutter paneer [Under 15 minutes and without onions].

Ingredients:
For Mutter Paneer (4 servings)

Paneer [Indian cottage cheese]–1 lbs cubes
Mutter [Green peas] – 2 cups fresh or frozen
Tomato puree- ½ cup
Ginger paste – 1 tbsp
Garlic paste- 1 tbsp
Cashew paste – 1 tbsp
Yogurt – 1 cup
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tbsp
Light cream or whole milk – 1 cup
Cooking oil – 1 tbsp
Honey- ½ tbsp
Salt as per taste

Method:

• Heat cooking oil in a pan. Add paneer pieces to the pan any shallow fry them until light golden brown. Drain on a kitchen towel and keep aside.  
• In the same pan, add cumin seeds and ginger, garlic paste. Fry till it turns golden in color.  
• Now add cumin seeds. Sauté for a minute. Now add tomato puree and also add red chili powder, turmeric powder, coriander powder, kitchen king masala to it. Let it simmer for 3-4 minute.  
• Take the pan off the heat and gradually add yogurt to the gravy. Keep stirring. Now add cashews paste and mix well.  
• Add frozen or fresh peas and fried paneer cubes to the gravy. Add a cup of light cream or whole milk and salt to taste. Also add honey to balance the flavor. Bring it to a boil.  
• Let it simmer on medium low heat for 8 minutes.  
• Add finally add dry kasoori methi to mutter paneer and mix well.  
• The whole process will take less than 15 minutes, so it’s a quick and easy delight.  

Serving Suggestions:
Enjoy Mutter Paneer with fresh roti/naan or fragrant basmati rice.

Thai Yellow Curry

 

Thai food is my favorite. It is very fresh, flavorful and easy to make. I have tried different Thai curries and yellow curry came out really good. I’m sharing my version of the yellow Thai curry with you. You can add any vegetables you like to the curry.

Ingredients:
For Thai Yellow Curry (4 servings)

White fresh Mushrooms  [sliced]– 3
Baby corns [cut in halves] – ½ can
Green bell pepper – 1/2 thinly sliced
Red bell pepper – 1/2 thinly sliced
Water chestnuts [sliced] – 1 can
Firm Tofu or Paneer [cubes]–1cup
Sweet onion [sliced]– ½
Fresh ginger-garlic paste- 1 tbsp
Cashews [halved] – ½ cup
Coconut milk – 1 can
Sugar – ½ tbsp
Vegetarian tom yum paste – 1 tbsp [contains galangal + kaffir lime leaves, essential for the Thai flavor] Note: [can be bought at any Asian supermarket]Lemon grass stalk – 1 inch piece mincedRed or green fresh Thai chilies – 2 thinly sliced
Fresh turmeric- 1 /2 tbsp grated or Turmeric powder-1 tsp
Cooking oil – 1 tbsp
Salt as per taste

Method:

• Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.] Slice them.
• Prepare bell peppers, onions, water chestnuts, and baby corns as suggested.
• In a pan, heat 1 tbsp cooking oil. Add tofu or paneer and sauté for 2-3 minutes. Drain them out on a kitchen towel. Keep aside.
• In the same pan add sliced onions and sauté them for a minute on high heat. Add ginger-garlic to it. Also add all the vegetables [red and green bell peppers, water chestnuts, baby corns, mushrooms and Thai chilies. Sauté for 3-4 minutes.
• Add cashew halves, tofu or paneer, lemon grass, tom yum paste and turmeric. Sauté gently all together.
• Now add coconut milk to the pan. Add salt and sugar as per taste.
• Simmer the curry for 2-3 more minutes. Always taste the curry before serving and alter the taste as desired.

Serving Suggestions:
Serve Thai yellow curry hot with steamed jasmine or basmati rice.

Stuffed Mushroom Curry

Mushrooms can be cooked in a number of ways. Stuffed mushroom is the most appealing. I have modified it to make a curry with stuffed mushrooms. Hope you like the new version of it.

Ingredients:
For Stuffed mushroom curry (4 servings)
White fresh Mushrooms [large]  – 12
Paneer –1cup grated
Tomato puree- ½ cup
Ginger-garlic paste- 1 tbsp
Cashew paste – ½ cup
Mustard seeds [Rai] – 1 tsp
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tsp
Whole milk – 1 cup
Cooking oil – 1 tbsp
Salt as per taste

Method:

• Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.]
• Gently take the stems out of mushrooms, which makes a hollow space in the mushrooms.

To make stuffing:

• Take all the cut stems of mushrooms and mince them finely.
• In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add minced mushroom stems, grated paneer, half tsp turmeric powder, half tsp kitchen king masala, and salt as per taste. Sauté for 3-4 minutes.

To make gravy:

• In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add ginger-garlic paste, sauté for couple of minutes and add tomato puree to it. Also add half tsp kitchen king masala, half tsp red chili powder, half tsp turmeric powder. Mix well and sauté for another 4-5 minutes.
• Add cashew paste and whole milk to the gravy. Let it simmer for further 4-5 minutes. Add salt and finally add dry kasoori methi to the gravy.

For mushroom curry:

• Fill the cleaned mushrooms with the above stuffing. Keep aside.
• In a pan heat, 1 tbsp oil and arrange the stuffed mushrooms in a single layer. Let it cook on each side for 4 minutes.
• When mushrooms are completely done, arrange them stuffing side up in the serving platter. Drizzle the gravy around the mushrooms and serve hot.

Serving Suggestions:
Enjoy Stuffed mushroom curry with fresh roti/naan or fragrant basmati rice

Lemon-Chili Pickle [Nimbu-mirchi ka Achaar]

 

 

 

 

 

 

 

Lemon-Chili Pickle [Nimbu-mirchi ka Achaar]

Ingredients:
Lemons- 8
Green chilies- 15
Mustard seeds [yellow split] – 3/4 cup
Coriander [coarsely ground]- 1/2 cup
Fenugreek [coarsely ground]- 1/2 cup
Cloves – ½ tbsp
Fennel seeds – 2 tbsp
Cinnamon – 2 sticks
Cardamom pods – 5
Black pepper [whole]- 1 tsp
Cooking oil – 2 cups
Red chili powder – 2 tbsp
Turmeric powder – 1 tbsp
Salt- ½ cup


Method:

• Wash and dry lemon and green chilies separately.
• Cut lemon and green chilies into small pieces. Try to discard all the lemon seeds. Add turmeric and salt to lemon and green chilies and keep it in a glass bowl over night.
• Next morning, mix well and keep aside.
• In a pan, dry roast cinnamon, cloves, coriander, fenugreek, cardamom, black pepper and fennel seeds. Grind the roasted spices in grinder and keep aside.
• In a large bowl, mix all the above roasted spices and also add red chili powder to it.
• Heat oil in a separate pan and add it to the spice mix. Mix well.
• Add all the above mixture to the lemon and green chilies. Once again mix well.
• Take a clean jar; fill it up with the above pickle. Also add some hot oil on the top.  So the pickle is completely submerged in the oil.
• Store it in a clean and dry place. Pickle is ready to eat in a week.

Serving suggestions:
Enjoy Lemon-chili pickle with garma garam parathas [Indian bread] anytime of the day.

Kashmiri Pulao

 

Kashmiri Pulao

Kashmiri pulao is one of the rich, aromatic rice dishes. It can be served at any festivities or celebrations. Saffron or Zafran gives kashmiri pulao pretty golden yellow color and makes it looks appetizing. Here I’m sharing with you my version of Kashmiri Pulao.

Ingredients:
For Kashmiri Pulao [5 servings]
Rice (Basmati) – 2 cups
Sweet Onion – 1/2 Medium size, Sliced
Cashews [kaju] – ½ cup (halved)
Golden Raisins [kishmish] – ½ cup
Almond slices [badam] – ½ cup
Walnuts [akharot]-1/4 cup
Saffron [kesar] – ½ tsp
Green Cardamom [Eliachi] – 5 whole
Cinnamon [dalchini] – 1 stick
Bay leaf [tej patta] – 2-3 whole
Cloves [laung] – 4
Milk – 2.5 cups
Ghee [Clarified butter] -1 tbsp
Cooking oil – 1tbsp
Salt to taste

Method:

• Soak the rice in water for 1 hour.
• Take 2 tbsp of warm milk and add saffron strands. Keep it aside till milk gets rich golden yellow color.
• Cook the rice with 1 cup of water and 2.5 cup milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking.
• Heat a pan and add oil and ghee. Briefly sauté cashews, raisins, almond slices and walnuts and keep aside. Sauté sliced onions till golden brown and keep aside.
• Now in the same pan with oil and ghee, add cloves, cardamom, cinnamon and bay leaf.
• Add cooked rice carefully and mix well. Add fried onions and nuts to it.
• Stir in saffron milk and cook for few more seconds.
• Kashmiri Pulao is ready to serve.

Garnish:
Garnish Kashmiri pulao with fried nuts. Enjoy pulao at any meal time with raita and pickles.

Diwali Special: Walnut-Dates Roll

Walnut-Dates Roll

Continuing the tradition of posting recipes for Diwali, I am sharing the recipe for healthy and simple Walnut – Dates Roll. Hope you like it.
Walnut-dates roll is a simple and healthy recipe. Enjoy as a dessert after a meal or anytime of the day.

Nutritional facts:

Walnuts: Walnuts are a delicious way to add extra nutrition, flavor and crunch to a meal. While walnuts are harvested in December, they are available year round a great source of those all-important omega-3 fatty acids.

[Source: http://www.whfoods.com/]

Dates: California dates are loaded with the energy you need every day – to win a marathon or get you through a tough day. With only 24 calories per date (248 per 100 gram serving), dates are high in dietary fiber, carbohydrates, and contain more potassium than bananas! Yet they are virtually fat, cholesterol and sodium free!

[Source: http://www.nutsonline.com/]

Ingredients:

For Walnut–Dates Roll [Approx 20 rolls]

Walnuts [Akhrot]– 1.5 cups
Dates pitted [Pind khajoor] – 1.5 cups
Cardamom powder – 1/2 tsp
Brown sugar [golden] – 1 tbsp
Ghee [Clarified butter] – 2 tbsp
Whole milk – ¼ cup

Method:

• In the food processor, coarsely chop walnuts and dates separately.
• Heat a pan, add ghee and chopped walnuts. Sauté for 2-3 minutes on medium flame.
• Add cardamom powder, chopped dates, brown sugar and milk. Keep stirring for 5 minutes. The mixture should be evenly mixed.
• Divide the above mixture in two parts.
• Take each part and tightly roll it in a square piece of aluminum foil. Rolls should be at least 10 inches long and 2 inches in diameter.
• Put both the rolls, with the aluminum foil, in the freezer for 2 hours.
• Take out the rolls after 2 hours, take off the aluminum foil and with a clean knife, cut the roll into half inch thick discs.
• Lay the discs flat in a plate and again put it in the refrigerator of 2 hours.
• Serve chilled or at the room temp.

Serving Suggestions:

Enjoy Walnut-dates roll as a dessert after any meal.

I’m glad to announce that this recipe is included in a french site’s database, on their website

Link to the site: en.petitchef.com

Diwali Special: Mathri [Savory snack]

Happy Diwali!

Diwali [Festival of lights] is celebrated with great pomp and show throughout India and all around the world by Indians. Festive food, sweets and snacks play a huge part in the Diwali celebration. So I’ll be sharing few of my favorite recipes with you this week. Enjoy and happy cooking…

Mathri (Savory Snack)

 
 
 
 
 
 
 
 
 
 
 
 

Namkeen mathri is one of the most common north Indian snack. It is great on its own with tea/coffee and even tastes better with spicy pickle or mango chutney. It lasts for few weeks if stored properly in air tight container, so it is a great anytime snack.

Ingredients:

For Namkeen Mathri [Approx. 30 pieces]

All purpose flour [Maida] – 1.5 cup
Whole wheat flour – ¾ cups
Yogurt [Dahi] – ½ cup
Vegetable oil/ Butter – ½ cup
Ajwain – 2 tsp
Whole black pepper – 2 tbsp
Water (enough to make firm dough)
Cooking oil to fry
Salt as per taste

 
 
 
 
 
 
 
 
 
 
 
 

Method:

• Combine all purpose flour, whole wheat flour, yogurt, ajwain seeds, vegetable oil and salt.
• Mix together well and add water very slowly(spoon by spoon) to make dough. Knead well to make it a firm dough .
• Keep the dough aside for 10-15 minutes.
• Divide the dough into 4 parts. Make a long rope of each part.
• Take each rope and cut small discs with the help of knife. Now with the help of rolling pin, roll each disc into 2 inch diameter mathris. Prick each mathri with with the fork so that it will not puff when fried.
• Place one whole black pepper in the center of each mathri and press down gently.
• Repeat the process with the remaining 3 parts of dough.
• Heat cooking oil for frying the mathrisi. Oil should be medium hot.
• Deep fry mathris very slowly till it is crisp and golden in color.
• Drain it on paper towel and let it cool down. Store it in an air tight container.

Note: Mathris can be made in different flavors such as using Kasuri methi (one of my favorite) [fenugreek leaves], mango pickle masala in the dough etc.

Serving Suggestions:

Enjoy mathris with the tea/coffee any time of the day.

I’m glad to announce that this recipe is included in a french site’s database, on their website

Link to the site: en.petitchef.com

Nutritious Almond-Walnut Cookies

Nutritious Almond-Walnut Cookies
Kids love cookies. But getting healthy, nutritious cookies for them, is a challenge.  This is my all time favorite cookie recipe. You can substitute any nut for almonds and walnuts. But I like this combination. So I’m sharing this recipe with you. Hope you like it too.


Ingredients:
For Almond-Walnut cookies [Approx. 24 cookies]
All purpose flour (maida) -1 cup
Almonds -1 cup [chopped in food processor]
Walnuts  -1 cup [chopped in food processor]
Melted butter – 1/2 cup
Brown Sugar [golden] – 1 cup
Baking powder – 1/2 tsp
Baking soda –  1/2 tsp
Vanilla essence – 1 tsp
Milk – ¼ cup
Salt  – ½ tsp

Method

• Preheat the oven at 350 degrees (F).
• Chop almonds and walnuts in the food processor and keep aside.
• In a large bowl, add all the above ingredients. Mix well with a spatula.
• Take a cup of raw almonds and slice them in half. Keep aside.
• Make marble sized balls of the mixture and press it lightly with the thumb. Now place the halved slices of almonds on each cookie.
• On a lightly greased baking tray, place the cookies gently.
• Put the baking tray in the oven for 10 minutes approximately.
• Cookies are done if they are golden brown and crispy.
• Take the tray out and place the cookies on the cooling rack.
• Transfer all the cookies in an air tight container when cookies are completely cool.

Enjoy cookies with a cup of tea/coffee or warm milk any time of the day.

Great News: This recipe is included in the french site's database:
http://en.petitchef.com/recipes/nutritious-almond-walnut-cookies-fid-574563

Navratri Special: Singhada aloo vada

 

 

 

 

 

Navratri Special: Singhada aloo vada

Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Singhada aloo vada. Singhada means Water chestnuts, its flour is often used in falahari or fasting recipes. This is also a kid’s friendly snack.

Ingredients:
For Singhada aloo vada (8 vadas)
Singhada (Water chestnut) flour – 1.5 cups
Potatoes – 3 medium
Roasted cumin seeds – 1 tsp
Red chili powder – 1 tsp
Green chilies – 2 (finely chopped)
Cilantro -  2 tbsp (finely chopped)
Lime/Lemon juice – 1 tbsp
Sugar – 1 tsp
Cooking oil to fry
Salt as per taste

Method:

• Boil and peel potatoes. In a bowl, add boiled potatoes, salt, red chili powder, green chilies, cilantro, lime juice and sugar. Mix well and make 8 even balls of it. Keep aside.
• In another bowl, add Singhada flour, ¼ tsp salt and ½ tsp red chili powder. Add some water, mix well and make an even batter of it.
• Heat cooking oil for frying the vadas.
• Cover the potato balls in the batter and deep fry them in medium hot oil.
• Drain it on the kitchen towel when turns golden and crispy.

Serving Suggestions:Serve hot with green chutney or ketchup with a cup of tea.

Navratri Special: Sabudana vada [Sago cutlets]

 

Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Sabudana vada or Sago cutlets for fasting menu [falahar]. It is also a kid’s friendly snack.

Ingredients:
For sabudana vada (12 vadas approx.)

Sabudana [Sago]     – 1cup

Potatoes                 – 3 medium

Peanuts                  – ½ cup roasted and coarsely grounded

Red chili powder      – 1 tsp

Green chilies           – 2 finely chopped

Cumin seeds           – 1 tsp

Cooking oil to fry

Salt as per taste

Method:

• Wash sabudana lightly and soak it in water for 3-4 hours. Sabudana should absorb all the water.
• Boil and peel the potatoes. Ina bowl, add potates and mash them evenly. Now add sabudana, finely chopped green chilies, cumin seeds, peanuts, red chili powder and salt.  Mix well.
• Heat cooking oil for frying the vadas.
• Apply little oil on your palms. Take small lemon size dough between your palms and make vadas or cutlets. 
• Fry it in the medium hot oil. Repeat till all the vadas are done. It should be golden and crispy. Sabudana vadas are ready to serve.

Serving Suggestions:

Enjoy garma garam [hot] vadas with ketchup, green chutney or yoghurt.

Spinach Tomato Soup

Spinach Tomato Soup
Soups are the easiest comfort food to unwind a hectic day. Cozy up with your favorite soup and you feel totally relaxed. Soups are great as starters or as a simple meal itself. Spinach tomato soup is one of my favorite.

Ingredients:
For Spinach Tomato soup: [4 servings]
Spinach [Palak] – 1 lbs (fresh or frozen)
Onion -1 cup chopped finely
Tomato-2 medium [chopped in chunks]
Garlic -1/2 tbsp [paste]
Ginger -1/2 tbsp [paste]
Cilantro -1/4 cup finely chopped
Milk – ½ cup
Corn flour – 1 tbsp
Sugar -  1 tbsp
Olive oil -2 tbsp

Dry Spices:
Cumin seeds – 1 tsp
Asafoetida (Hing) powder -1/4 tsp
Black pepper powder – 1 tsp
Salt as per taste


Method:

• Wash Spinach thoroughly in cold water. Boil the washed spinach and tomatoes using 2 cups of water or pressure cook it. Gently blend the cooked spinach and tomatoes with hand blender and keep aside.
• In a pan, heat 2 tbsp oil. Add cumin seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add garlic and ginger paste to it. Sauté for 2 minutes. Dissolve corn flour in ¼ cup of cold water and add it to the pan and let it sit for further 2 minutes.
• Finally add blended spinach tomato puree and chopped cilantro to the above masala, and mix well. Also add black pepper powder, sugar and salt.
• Mix it all together and sauté it for 8-10 minutes. Stir in milk and serve hot.

Mint-Cilantro Chutney [Green Chutney]

Mint-Cilantro Chutney [Green Chutney]

One of my favorite condiments is green chutney. It is so refreshing; it reminds me of cool summer days. It can be accompanied by most of the appetizers and it is also great with a meal. It is good for health as it helps digest the food properly. You can make this chutney in bulk and freeze for weeks to come. So here comes the simple yet flavorful recipe of Mint-Cilantro chutney.

Ingredients:
For Mint Cilantro Chutney [12 servings]

Cilantro – 2 bunches [Fresh]
Mint – 1 bunch [Fresh]
Sweet Onion -1/2
Green chilies - 1-2
Garlic – 3 cloves
Ginger – 1 inch root [peeled]
Lime Juice – 2 tbsp fresh

Dry Ingredients:

Cumin seeds – 1 tsp
Sugar – 1 tsp
Namkeen sev [Bhujiya] -1 tbsp
Salt as per taste

Method: 

• Wash thoroughly cilantro and mint leaves and keep aside. Chop sweet onions in big chunks. 
• In the food processor, add all the above ingredients including dry ingredients and grind it to make a thick sauce. 
• Green chutney is ready to be served or store it in the refrigerator for the later use.

Serve fresh with any meal, snack or appetizers.

Sending my entry to:

Herbs and Flowers in my platter - Mint @ Seduce your Tastebuds

 

Vegetarian Nargisi Kofta [ Stuffed dumplings in creamy gravy]

The word kofta is derived from Persian kūfta: In Persian, kuftan means “to beat” or “to grind” and hence Kufta means “beaten” or “ground”.
[From: http://en.wikipedia.org/wiki/Kofta]
Malai Kofta, vegetable kofta or nargisi kofta are different varieties of kofta made in Indian cuisine/Mughlai cuisine. I’m sharing with you my mom’s very special Vegetarian Nargisi Kofta.


For the Kofta: [Approx 8 Koftas]

Potatoes –3 medium
Paneer – 1 cup grated
Bread – 1 slice [cut the brown sides and use the white part only]
Cashews – 2 tbsp crushed
Almonds – 2 tbsp crushed
Golden raisins – 2 tbsp
Green chilies –2 finely chopped
Cumin powder – 1 tsp
Black pepper –1/2 tsp
Cardamom powder – ½ tsp
Sugar-1 tsp
Salt as per taste
Oil for frying the koftas



For the gravy:
Whole garam masala – 1 tbsp
Onion -1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chilies –2 finely chopped
Paneer – 2 tbsp grated
Cashew powder – 1tbsp
Red chili powder – 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp
Garam masala powder – ½ tsp
Sugar/Honey – 2 tsp.
Salt as per taste

Method: To make Kofta filing

• In a small bowl add 2 tbsp grated paneer, crushed cashews, almonds and raisins. Add chopped green chilies, cardamom powder, cumin powder, black pepper, sugar and salt. Mix well and make 8 equal portions if it. Keep aside.

To make Koftas:

• Boil, peel and mash potatoes in a bowl. Add grated paneer, bread and salt. Mix very well and form a smooth dough if it.
• Make 8 equal portions of the dough. Take each portion in your palm and place the kofta filing in the center. Cover the filing completely and form an oval shaped koftas. [Apply little oil on your palms to avoid koftas sticking on your hand].
• In a pan heat cooing oil and deep fry these koftas carefully till they are brown in color. Drain and keep aside.

To make gravy:

• Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
• Add tomato puree, red chili powder, garam masala powder and salt. Add grated paneer (2 tbspn) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and stir in heavy cream. Simmer for 2-3 minutes and gravy is ready.
• Serve koftas cut into halves or whole on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.

Garnish & Serving suggestions:

• Garnish with chopped Almonds and cashews.
• Enjoy with fresh naan, paratha or steamed basmati rice.

Gobi Manchurian

Gobi Manchurian

Gobi Manchurian is one of the common Indo Chinese dish. It is flavorful yet simple. This recipe is a very special request of one of my dear friend. Hope you like it.

Ingredients:
For Gobi Manchurian: [4 servings approx.]
Gobi [Cauliflower] -1 whole
Maida [All purpose flour] – ¾ cup
Corn flour -1/4 cup
Onion – 1 chopped
Ginger- 1.5 tbsp finely chopped
Garlic- 1.5 tbsp finely chopped
Green spring onions- 1 bunch
Ajinomoto [Chinese salt] – ¼ tsp
Soy sauce- 2 tbsp
Tomato ketchup -2 tbsp
Cooking oil for frying
Salt as per taste

Method:

1. Cut cauliflower into bite size florets and wash thoroughly. Keep aside.
2. In a bowl, add corn flour, Maida, salt, half ginger, half garlic and little water to make a runny batter. Now dip the cauliflower florets in the batter and deep fry till they turn golden. Drain on a kitchen towel and keep aside.
3. In a pan heat 2 tbsp cooking oil. Add chopped onions, remaining ginger and garlic. Sauté for 2-3 minutes. Add fried Gobi florets to it. Mix well and also add ajinomoto, soy sauce and tomato ketchup. Add some salt if needed. [Soy sauce already has some salt.] Mix well and its ready. 

Garnish:
Garnish Gobi Manchurian with freshly chopped green spring onions. Serve hot with plain steamed rice.

Khaman Dhokla: A Gujrati speciality

Khaman Dhokla: A Gujrati speciality

Khaman and Dhokla are actually two different Gujrati snacks, using two different kinds of batter. But here I’m sharing with you my mom’s Khaman recipe. I love Khaman dhokla since I was a little kid. It can be served as anytime snack. You can make it non-spicy and kids love it too. 

Ingredients:
For Khaman Dhokla (4 servings)

Chick pea flour [Besan]– 1 cup
Citric acid crystals or Eno Fruit salt-1 tsp
Lime juice-3 tbsp
Cooking oil –2 tbsp
Water-1 cup
Sugar-1 tbsp
Cilantro leaves – ½ cup leaves [finely chopped]
Mustard seeds – 1 tsp

Green chilies – 2

Curry leaves – 5-6

Sesame seeds [Til] –1 tbsp
Salt as per taste

Method:

• In a large bowl, mix together besan, salt, sugar, oil,  lime juice and water. Add little by little water to the mix and make it a smooth batter.
• On the stove, in a large vessel, add 1 cup of water and turn the heat on. It starts producing steam.
• Meanwhile, add Eno fruit salt to the batter and pour it in 2 greased shallow dhokla plates and top it off with the sesame seeds.
• Steam the khaman covered for 10-12 minutes.
• When khaman is cooked well, take the khaman plates out to cool down for 15-20 minutes.
• For tempering, in a pan, heat cooking oil and add mustard seeds. When it starts splattering, add green chilies and curry leaves and vegetables. Sauté for 3-4 minutes.
• Cut the khaman in the plate diagonally.
• Now pour the tempering on the warm khaman dhoklas. Garnish it with chopped cilantro.

Serving Suggestions:
Enjoy warm Khaman Dhokla with green cilantro chutney and tamarind chutney.

Healthy Vegetable Idli (Veggie Rice cakes)

Healthy Vegetable Idli (Veggie Rice cakes)
Idli is one of the healthiest southern Indian breakfasts. Plain Idli is great but with vegetables it is awesome. It can be served as a breakfast, evening snack or as a meal with sambhar and chutney. Idli is soft and easy to eat so kids love it too.

Ingredients: For Vegetable Idli (4 servings)
Idli batter – 4 cups
Vegetables – Carrot, cabbage, green beans [shredded] -1.5 cups
Tomato- 1 thinly sliced [Round]
Cashews – ½ cups
Cilantro leaves – ½ cup leaves
Mustard seeds – 1 tsp
Green chilies – 2
Curry leaves – 5-6
Cooking oil – 1 tbsp
Salt as per taste

Method:

• Prepare Idli batter as usual or buy it from any Indian grocery store.
• In a pan, heat cooking oil and add mustard seeds. When it starts splattering, add green chilies, curry leaves and vegetables. Sauté for 3-4 minutes. Do not cook the vegetables completely as they will be cooked later with the idli batter.
• Add salt to the vegetables and cool it for few minutes.
• Add the vegetables to the Idli batter and mix well.
• For making Idlies, grease the Idli molds and arrange tomato slices in some of the molds, or cilantro leaves or cashews. Now pour the idli batter in each mold and steam it.
• Once the Idlies are cooked, keep the molds aside for few minutes to cool down and then gently take the idlies off the mold and flip them. Arrange the vegetable side up in the serving plate.

Serving Suggestions:
Enjoy warm Idlis with green cilantro chutney or coconut chutney and sambhar.

Pav Bhaji : An authentic street food

Pav Bhaji
“Pav” is a kind of soft bread which is accompanied by “Bhaji” i.e. a kind of mix vegetable. It is spicy and tangy. Pav bhaji is one of the most popular Indian street foods. Every pav bhaji has a unique taste. I’m sharing my version with you. Hope you like it.

Ingredients: For Pav Bhaji [6 servings approx.]
Gobhi (Cauliflower)-1/2  cut into florets(not too small)
Potatoes – 2 (peel and cut into halves)
Green bell pepper- 1 chopped
Carrots – 3 medium [cut into chunks]
Peas  – 1 cup
Onion -1 chopped
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger – ½ tbsp
Tomato – 1 medium (finely chopped)
Tomato puree – 2 tbsp
Green chili – 1 (cut into 4 pieces-lengthwise)
Cilantro -1 tbsp(finely chopped)
Olive oil – 2 tbsp
Butter – 2 tbsp [optional ]
Pav [Bread] – 20 pieces approx.

Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Pav bhaji masala – 1 tsp
Salt as per taste

Method:

• Cut the Gobi into florets and wash thoroughly. Keep in a colander for few minutes to drain all the water from the florets. Peel and cut potatoes as directed and keep aside. Cut bell pepper and carrots as directed.
• In the pressure cooker, cook potatoes, cauliflower, carrots and peas for 15 minutes with ½ cup of water. Mash the vegetables roughly.
• In a pan, heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add chopped onions to it. Sauté for 2 minutes add chopped green chilies. Sauté for another 2-3 minutes, add chopped garlic and ginger mix well. Turn the heat to medium-low for 2 minutes. Add chopped tomatoes and keep sautéing till the tomatoes are cooked. Add tomato puree and chopped bell pepper. Cook for 5 minutes.
• Add mashed vegetables to the pan. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix well. Keep it half covered for few minutes and then mix again. Add pav bhaji masala for the perfect aroma.

Garnish:
Garnish with chopped cilantro, a lime wedge and finely chopped sweet onions.
Enjoy hot with pan toasted fresh pav[bread] and butter.

Moong dal vada

Moong dal vada
Moong dal vada or Moongode is a Rajasthani dish. I make this as an appetizer or a side dish. It is a great tea-time snack. Kids like it too.

Ingredients:For Moong dal vada (6 servings)
Moong dal (yellow) – 3 cups
Onion – 1 medium [finely chopped]
Cumin seeds – 1 tsp
Asafoetida powder- 2 pinches
Freshly grounded black pepper – 1 tsp
Green chilies – 2 [finely chopped]
Cilantro – ½ cup [finely chopped]
Ginger – 1 tbsp [finely grated]
Cooking oil to fry
Salt as per taste

For Garnish/ Condiments:
Chaat Masala – 1 tsp
Tamarind Chutney –1 cup
Green Chutney – 1 cup

Method:

• Wash moong dal thoroughly and soak it in water for 6-7 hours.
• Grind soaked dal with using very little water. Add asafoetida powder, cumin seeds, black pepper and salt. Add chopped onions, ginger, cilantro and green chilies to the batter. Mix the batter for few minutes. It will incorporate some air to the batter and make it light.
• Heat cooking oil for frying the vadas.
• Take small marble size batter and fry it in the oil. Repeat till all the vadas are done. It should be golden and crispy.

Serving Suggestions:
Serve warm and crispy with a cup of tea, coffee or lemonade. Serve with green chutney and tamarind chutney.

Lemon Rice [Southern Indian style]

Last few days, Aunt V is visiting us. She is a great cook. I learned this and few other recipes from her. Lemon rice is very flavorful and very easy to make. Lemon rice is great for picnics or as a journey meal. I would like to share this simple yet authentic recipe with you all.

Ingredients:
For Lemon rice [4 servings]
Rice (Basmati) – 4 cups [Cooked] left over is even better
Cashews – ½ cup (halved) [Optional]
Raw peanuts – ½ cup (halved) [Optional]
Turmeric powder -1/2 tsp
Lemon/ Lime juice – 3 tbsp
Salt to taste

For Tempering:
Cooking oil for tempering -1.5 tbsp
Dry red chilies [torn into halves] – 4
Mustard seeds [Rai] – 1 tsp
Chana dal – 1 tbsp
Urad dal [white]-1 tbsp
Hing [asafoetida] – ½ tsp
Curry leaves – 6
Cilantro fresh – 1 tbsp [finely chopped] for garnishing (optional)

Method:

• Wash and cook basmati rice as usual. i.e. Cook 1.5 cup raw rice with 3 cups of water. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking. This recipe is good for using leftover white rice too.
• Heat oil in a pan and add peanuts or cashews. Fry for couple of minutes. Drain the nuts and keep aside. 
• In the same pan add all the tempering ingredients, Mustard seeds, red chilies, chana dal, urad dal, hing, and curry leaves. Fry till it all crackles. Add turmeric powder and the fried nuts, mix well.
• Add the above tempering to the cooked rice. Add Lemon or lime juice to the rice and mix again.

Garnish:
Garnish the prepared rice with freshly chopped cilantro. Enjoy with any meal, anytime of the day.

Aloo Patties [Fried potato balls]

Aloo Patties [Fried potato balls]
These aloo patties reminds me of Vijaywala’s chat in Indore [India]. I feel nostalgic eating them. Although this is an altered recipe for those patties but still worth trying. I have learned these patties from my mother-in-law. And I wanna share the recipe with all of you.

Ingredients:For Aloo-Patties [10 patties approx.]
Potatoes – 5 medium
Coconut [fresh] – 1 cup grated
Raisins [Kishmish] – 1 tbsp
Cashew nuts – 1tbsp coarsely chopped
Green chilies – ½ tbsp finely chopped
Amchur powder – 1tsp
Sugar – ½ tsp
Black pepper powder –1 tsp
Oil for frying
salt as per taste

Method:

• Boil and peel the potatoes and keep aside.
• Mash all the potatoes into smooth dough.
• For stuffing, combine grated fresh coconut, cashews, raisins, salt, sugar, green chilies, amchur powder and black pepper powder. Mix well. Make marble sized balls of the stuffing.
• Take one drop of oil on both the palms and take lemon size mashed potatoes and stuff it with the stuffing balls and make round even patties.
• Heat oil in a pan on medium hot. Fry the patties in the hot oil till they become golden brown.
• Drain the patties on a kitchen towel.

Serve hot patties with tea or coffee with green chutney or ketchup on the side.

Bread Rolls

Bread roll is one of the most common snacks we had as a kid. It is great with a cup of tea or coffee. Usually it is stuffed with potato based stuffing but you can add any vegetable or nuts for kids. Kids love this easy to eat snack in their lunchbox too. So try this yummy snack anytime of the day.

Ingredients: For Bread Rolls [8 rolls]

White or brown bread -8 slices
Potatoes – 3 medium
Onion- ½ chopped
Green chilies – 2 [finely chopped]
Cilantro – 2 tbsp [finely chopped]
Vegetable oil- 1 tbsp
Cumin seeds – 1 tsp
Cooking oil for deep frying

Dry Ingredients:

Turmeric powder – 1 tsp
Chaat Masala – 1 tsp
Red chili powder – 1 tsp
Amchur(Dried mango powder) -1.5 tsp
Garam masala -1 tsp
Roasted Cumin seeds – 1 tsp (powdered)
Sugar – 1 tsp
Salt as per taste

Method:
To make stuffing:

• Boil and peel potatoes. Mash them coarsely and keep aside. 
• In a bowl, combine boiled potatoes and all dry ingredients and mix well.
• In a pan heat 1 tbsp vegetable oil. Add cumin seeds and let it crackle. Add chopped onions and green chilies to it. Fry it, till onions become translucent.
• Add the potato mixture in the pan and mix well for couple of minutes. The stuffing is ready.

To make bread rolls:

• Take 1 cup of water in a shallow bowl and keep aside.
• Cut the brown edges of all the bread slices. Now take one slice of bread on your palm and sprinkle some water from the bowl kept aside. Make both the sides wet but not soggy. Press it gently to remove excess water.
• Now put 1 tbsp of stuffing on the wet bread. And very gently roll the sides of the bread to cover the stuffing. The stuffing should be completely covered. And try to make the seam even.
• Once the bread roll is even on all the sides, place it on a dry plate. Repeat the process with rest of the bread slices.
• Heat oil in a pan for deep frying the rolls. Oil should be medium-hot.
• Carefully fry the bread rolls in the oil. Keep turning after couple minutes, till done. They should be brown and crispy. Drain the bread rolls on the kitchen towel.

Serve hot with ketchup or green chutney.

Zaykedar Bharwan Mirch (Stuffed Indian chilies)

I was thrilled to see these gorgeous long green chilies at our local Indian store. I immediately thought about my next recipe for the blog. After a long time, I have tasted these bharwan mirch. And it was truly awesome. So how can I not share the recipe with you? Hope you enjoy it as I did.

Ingredients:
For Zaykedar Bharwan Mirch [6 servings]
Green long Mirch [chilies] – 4 big ones
Potatoes – 2 medium size
Besan (Bengal gram flour) – ½ cup
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp

Dry Spices:
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Kitchen King masala – 1 tsp
Salt as per taste

Method:

•  Wash and dry green mirch. Make a slit lengthwise in the mirch and remove all the seeds.
•  Boil and peel potatoes and keep aside.
•  In a pan heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add boiled potatoes and mash it. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes.
• Add one spoon at a time besan to the potatoes and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly.
• Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix well and cook for a minute. Stuffing is ready.
•  Take the stuffing off the flame and cool it down.
•  Preheat oven at 375 degrees for bake.
• With the help of dry spoon fill up the mirch with stuffing. Arrange stuffed mirch in an oven proof shallow pan, drizzle 1 tbsp vegetable oil and bake it in the oven for 15 minutes. Keep checking few times.

Once done, enjoy with fresh roti or paratha.

Aloo-Palak Paratha (Stuffed Indian bread)

Aloo-Palak Paratha (Stuffed Indian bread)
Aloo – palak paratha is great for brunch, breakfast or anytime meal. Instead of aloo-palak, only palak can be stuffed for different taste. Leftover aloo palak subzi can be used for stuffing. This paratha is a hit for lunch box meal too.

Ingredients:
For Aloo-palak Paratha [8 parathas]
Whole wheat flour – 2 cups
Spinach – 1 bunch fresh or 1 packet frozen
Potatoes – 2 medium sizes
Vegetable oil – 2 tbsp
Cumin seeds – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -  ½ tsp
Coriander powder – 1/ 2 tbsp
Garlic -1/2 tbsp finely chopped
Green chilies- ½ tbsp finely chopped [OPTIONAL]
Asafoetida powder – ¼ tsp
Ajwain – 1 tsp
Water (enough to make dough)
Salt as per taste

Method:

• Combine whole wheat flour, half cumin seeds, ajwain seeds and 1 tbsp vegetable oil.
• Mix together well and add water slowly to make soft dough. Knead well to make it even.
• Keep the dough aside for 10-15 minutes.
• Peel and cut potatoes in small cubes and keep aside. Clean and cut fresh spinach finely or thaw frozen spinach.
• To prepare stuffing, in a pan, heat 1 tbsp of cooking oil and add remaining cumin seeds to it. Let it crackle. Add asafetida powder, garlic, green chilies to it. Cook for a minute. Add cut potatoes and spinach. Mix, cover and cook for 5-7 minutes on medium heat.
• Add red chili powder, coriander powder, turmeric powder to it. When potatoes are fully done, cook it uncovered for 7 more minutes. Take off the flame and let the stuffing cool down. Mash the stuffing and divide it into 8 equal parts.
• Divide the dough into 8 parts.
• Take one part and make a ball of it. And then with the help of rolling pin, roll it and stuff the golf ball size stuffing into the dough. Roll the parathas lightly into 6-7” diameter.
• On the hot griddle, fry parathas one at a time till it becomes golden brown on both the sides. . Repeat the process with the remaining 7 parts of dough.

Serving Suggestions:
Enjoy with fresh yogurt and your favorite pickle anytime of the day.

Onion-Green Chilli Uttapam

Uttapam is one of the great tasting South Indian snack or breakfast. It has many different versions but Onion-Green Chili is one of my all time favorite. Instead of onion-chili, you can add any fresh vegetable of your choice .


Ingredients:
For Onion-Green Chili Uttapam [6 uttapams approx.]
Idli / Dosa Batter – 2 cups [ Ihave used Idli batter ]
Sweet Onions – 1 cup finely chopped
Green Chilies - 3-4 chopped
Cilantro -1/3 cup chopped
Cooking oil for shallow frying
Salt as per taste

Method:

• Heat griddle or tawa. Take one ladle of Idli batter and pour in the middle of the griddle.
• Spread the batter as pancake and add one teaspoon of oil along the edges.
• On the top spread chopped onions, green chillies and chopped cilantro evenly. Let it cook on the medium flame for a minute and then  cover the uttapam with a lid. Cook for another 2 minutes.

• Remove the lid and add few drops of oil on top of onion and chillies.
• Gently flip the uttapam to the other side and cook for couple of minutes.
• Uttapam is ready when it is golden brown in color.

Serve hot with  green/coconut chutney and sambhar.

Shahi Hara Chana (Green chickpeas)

I have tasted this recipe in Indian wedding menus, especially in central province [Madhya Pradesh]. This recipe calls for fresh green chana but frozen is fine too. Green chana is rich in protein and high in flavor. It can be cooked dry or with gravy, here I’m suggesting the gravy version to go with flavorful basmati rice or Paratha/Roti. Hara Chana has a great combination with potatoes, which makes it kids friendly too.

Ingredients:
For Hara Chana: [for 6 servings]
Hara Chana (fresh or frozen) – 2 cups
Potatoes- 2 medium

Dry Ingredients for gravy:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori methi(dried fenugreek leaves) – 1 tbsp
Chana Masala -3/4 tbsp
Cashews – 2 tbsp (powdered)

Wet Ingredients for gravy:
Onion -3/4 (pureed)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
olive oil – 2 tbspn
Salt as per taste

Method:

• Wash dry fresh or frozen hara chana a couple of times and keep them aside.
• For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
• Add tomato puree, turmeric powder, red chili powder, garam masala powder, coriander powder in the gravy. Add cashew powder to the gravy and let it simmer for 5-6 minutes on medium-low heat.
• Peel and cut potatoes in medium size chunks and keep aside.
• In the pressure cooker add washed hara chana, potatoes, prepared gravy, salt and 1.5 cups of water. Cook it for 15-20 minutes on medium heat.
• Finally, add chana masala and kasoori methi and let it simmer for 2 more minutes.

Garnish:
Garnish Hara chana with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.

Namkeen Papdi (For papdi chaat)

Namkeen Papdi (For papdi chaat) 

Namkeen papdi is a versatile snack. It is great on its own with tea/coffee and tastes even better as papdi chaat. It lasts for few weeks if stored properly in air tight container, so it is a great anytime snack.

Ingredients: [For namkeen papdi]
Whole wheat flour – 2 cups
Vegetable oil – 2 tbsp
Cumin seeds – 1 tsp
Ajwain – 1 tsp
Salt as per taste
Water (enough to make firm dough)
Cooking oil to fry

Method:

• Combine whole wheat flour, cumin seeds, ajwain seeds, vegetable oil and salt.  
• Mix together well and add water very slowly to make dough. Knead well to make it a little firm dough (puri kind).  


• Keep the dough aside for 10-15 minutes.
• Divide the dough into 4 parts.  
• Take one part and make a ball of it. And then with the help of rolling pin, roll it into thin sheets. Cut the papdi in desired shape or size and prick it with the fork so that it will not puff when fried.  
• Repeat the process with the remaining 3 parts of dough.
• Heat cooking oil for frying the papdi.  
• Deep fry the papdi till it is crisp and golden in color.  
• Drain it on paper towel and let it cool down. Store it in an air tight container.  

Serving Suggestions:
Enjoy just papdi with the tea or make papdi chaat.

Pindi Chole [Garbanzo beans desi style]

Pindi Chole [Garbanzo beans desi style]
Chole or Kabuli chana is the signature Punjabi dish. But everyone has a different way of cooking it. It is full of protein and packed with flavors. Great for parties and potlucks. This is my mom’s chole recipe, which comes out perfect every single time.

Ingredients:

For Pindi Chole: [ 6 servings]
Kabuli Chana or Chole [Garbanzo beans]dry – 1.5 cup
Tea bags- 2

Dry Ingredients for gravy:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Chana Masala -1.5 tbsp

Wet Ingredients for gravy:
Onion -3/4 (pureed or finely chopped)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
Olive oil – 2 tbsp
Salt as per taste

Method:

• Wash dry Kabuli Chana or Chole a couple of times and soak them overnight in water.
• Add soaked chole, turmeric powder, salt and 4 cups of water and tea bags in the pressure cooker. Pressure cook it for 30 minutes on medium heat.
• For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
• Add tomato puree, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
• Discard the tea bags from the boiled chole. Add the gravy to the boiled chole and add a cup of water and simmer it on low heat for 10 minutes.
• Finally, add chana masala and let it simmer for 2 more minutes.

Garnish:
Garnish the Pindi chole with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.