Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts

9 Aug 2016

DHABA STYLE PINDI CHHOLE

Hello everyone

Chhole is a very well known dish to everyone and is stapled with Punjabi cuisine. Though it is made in whole north India and also in other parts of India and world, but Punjabi flavours are known best in all. I always dream to make perfect pindi chhole dome day but never got that level of satisfaction from my recipes. One day while going though one of group posts , I saw one members post claiming it's authentic recipe given by a Dhaba man. As I am a big admirer of Dhaba food, thought to give it a try with some of my twists in it, as per my taste. And viola it turned out so yummy and satisfied my best recipe craving.
Thanks to Saurabh singh for sharing that recipe. Hope you all will love to try this recipe and don't forget to share your experience with me.
Step wise recipe is given below.

DHABA STYLE PINDI CHHOLE




Serves: 5-6
Time : 1 hr ( leaving soaking time)

Ingredients 

2 cup dry chick peas , soak it overnight or at least for 5-6 hrs
1-2 tea bags
3 big onions, thinly sliced 
2-3 green chilies, broken in half
2 big tomatoes, finely chopped 
2 tbsp ginger garlic paste
1 1/2 tbsp gram flour ( besan)
1 1/2 tbsp coriander seeds 
1 tsp carom seeds( ajwain)
1/2 tsp turmeric powder
1 1/2 tbsp cumin powder
1 1/2 tbsp coriander powder
2 tsp Kashmiri red chili powder 
3 tbsp chana/ Chhole masala
1/2 tsp garam masala powder
1/2 - 1  tsp chaat masala powder ( as per taste)
2 tsp kasoori methi , crushed between palms
1/4 cup green coriander leaves, finely chopped 
Lemon juice as per taste
Salt to taste
Oil


For tempering:

4 green cardamom
1 black cardamom
1 bay leaf



For final tempering:

1 tbsp ghee ( you can use more if not much calorie conscious ☺️)
1 small onion, finely chopped 
1 tsp ginger, finely chopped
1 tsp garlic , finely 
2-3 dry red chilies 
1 tsp coriander seeds
1 tsp carom seeds( ajwain)
1 tsp cumin seeds
1/4 tsp asafetida ( heeng)




Method: 

First of all cook chick peas with little salt and tea bags in a pressure cooker till they become fully cooked and tender. Now remove tea bag from it and keep aside for later use.



Meanwhile dry roast 1 1/2 tbsp of coriander seeds till nice aromatic and golden brown. Let it cool and pound it to coarse powder. Keep aside for later use.



Heat oil in a wok, add first tempering spices and Saute till it become aromatic. 

Now add onions and green chilies, saute for 2-3 minutes and add carom seeds. Now fry it till onions become nice golden. 

Add pounded coriander powder and saute for a minute. 



Now add gram flour and saute for a minute.

Then add ginger garlic paste and saute for 3-4 minutes or till its raw smell goes off. 

Add chopped tomatoes followed by coriander powder, cumin powder, chilli powder, turmeric powder, Chana masala and some salt. 

Now saute it till tomatoes are nicely cooked ,mushy and started leaving oil. It will take good 6-7 minutes or more. So fry it with patience for best outcome.



Now add chickpeas along with its water and mix well. Adjust salt and bring to a boil. Now simmer it for 10-15 minutes. Now add garam masala powder and chaat masala. 



Simmer for another 1-2 minutes and add kasoori methi. Mix well and switch off the flame.



Now heat ghee in tadka pan . Add asafetida ( heeng) followed by cumin, coriander and carom seeds. Let it fry for 1 min then add all other ingredients.

 Fry till onions become golden. Now add this tempering to prepared chhole and mix well. 



Finally add a dash of lemon juice to it as per taste and garnish with coriander leaves.



Your super tempting Dhaba style pindi chhole is ready to be served with kulcha/naan/ bhature or pulao.



** For more darker color of chhole add two tea bags, I used only one as ran out of stock.



This is really authentic flavours of Dhaba and you will never regret , trying this. If you are a chhole fan then it is a must try recipe for you.



Hope you all will love this recipe and do share your experience with me here. Please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....






25 Apr 2016

MUSHROOM TAWA MASALA

Hello everyone

Mushroom is one of the favorite ingredients of my little fussy eater. So today I thought to try something new instead of regular matar mushroom, kadhai mushroom or other mushroom curries I used to make.  Here is mine version of mushroom tawa masala, little tangy and spicy side dish for mushroom lovers. Though it is prepared on tawa with some special spice mix but as I didn't have tawa big enough for this recipe, so prepared in kadhai. And the special tawa masala is also fresh homemade one to enhance the flavor of dish ,many folds. It doesn't need any extra effort or ingredients but comes out so delicious that you can't resist yourself from asking for more. 
Step wise recipe is given below , hope you all will love to try this and do share your experience with me.

MUSHROOM TAWA MASALA



Serves: 4-5
Time: 30 mins

Ingredients 


250 gms button mushroom, sliced
1 big onion, cubed
2 cup colored capsicum, cubed
2 medium tomatoes, sliced
1 big carrot, cubed or round sliced
2 medium onion, finely chopped
3-4 green chilies , finely chopped 
2 tsp ginger garlic paste
1/2 cup fresh thick yogurt/ curd, beaten
1/2 tsp turmeric powder
2 tsp coriander powder
1/4 tsp garam masala powder
1 tsp kasoori methi, crushed between palms
salt to taste
Oil




For tawa masala:

1 tsp coriander seeds
1 tsp fennel seeds
1/4 tsp fenugreek seeds
1/4 tsp black pepper corns
1/4 tsp cumin seeds
5-6 cloves
3-4 green cardamom
1/2 inch cinnamon stick
1 pinch asafetida ( heeng)
2 dried red chilies ( whole), I skipped

Method:

First of all dry roast all the ingredients given below tawa masala section till aromatic. But be careful , not to burn your spices. Let it cool completely and grind to coarse powder. Keep it covered aside for later use.



Heat some oil in a wok or sufficient big tawa. Add finely chopped onion and chilies, let them fry till transparent. Add ginger garlic paste and saute for 2 mins. Now add sliced carrots and saute for 2-3 mins and cover to cook for 4-5 mins. The carrot should be cooked but still have crunch not very mushy.


 Now add turmeric powder, coriander powder and garam masala powder, saute for 2 mins and add diced onions and mushroom. Saute for 3-4 mins and cover to cook for another 3-4 minutes or till mushroom shrinks. Now add tomatoes and capsicum, followed by prepared tawa masala.


 Saute them for 3-5 minutes and again cover to cook for 3-4 minutes. 

* You can cook for more time if you like very soft texture of your veggies. I like little crunchy texture so cooked as it.

 Now add well beaten yogurt, stirring constantly to avoid its cuddling . You can add some water at this point , if you want curry in it.
 Adjust salt and let it simmer for 5 minutes. Finally add crushed kasoori methi and mix well. 



Your lip smacking side dish is ready to go with roti/ naan/ paratha or rice. 


Every mushroom lover will definitely fall in love with this aromatic delicious dish. 


You can prepare it for any party or for guests at your home. 


** Always use fresh yogurt, otherwise your over all dish will go more tangy. 


Hope you will going to love this delectable yet easy recipe . Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

7 Mar 2016

CORN CAPSICUM METHI ( FENUGREEK) FRY

Hello everyone

Some times we don't feel like prepare a huge spread of breakfast or lunch box dishes yet want to have some thing to add zing to your taste buds and at the same time filling too. There are times when we feel lazy or not well to cook then this is one savior recipe , that can be prepared in no time and without much fuss. If you have sweet corns in your stock then you can prepare it in many different ways to serve as a filling breakfast to delectable lunch box. It's healthy too , as full of fibers and other goodness.
Recipe is given below, do try and let me know how's it turned out for you 😊.

 CORN CAPSICUM METHI ( FENUGREEK) FRY





Serves: 4-5
Time: 20 mins

Ingredients 

2 cup sweet corn ( I used frozen) if using fresh sweet corn then boil it.
2-3 medium onions, thinly sliced
3/4 cup mixed colored capsicums, thinly sliced 
1/2 cup fenugreek leaves, finely chopped 
2-3 green chilies, finely chopped 
1/2 tsp ginger garlic paste
1/4 tsp cumin seeds
1/4 tsp asafetida ( heeng)
1/4+ tsp black pepper powder ( as per taste)
1/4 tsp chaat masala powder
Salt to taste
1/2 tsp lime juice( optional)
Oil

Method:

Heat oil in a wok, add asafetida and cumin seeds. Let it crackle then add onions and chilies. Add little salt to fasten cooking. 
When onions become little golden then add ginger garlic paste and saute for a minute. 
Add capsicums and methi leaves, saute for 3-4 mins.
Now add corns , black pepper , chaat masala and salt. Let it fry for 4-5 mins or till any extra water in wok is evaporated, switch off the flame. 
If you like tanginess then add 1/2 tsp lime juice at the end and mix well. 


Your super delicious spicy chatpata corn capscicum methi fry is ready to be served. 




Either serve it with a cup of tea or pack in lunch box. This delicious snacks is ready to fight your hunger   In a healthy way.



Adjust chilies and spices as per your taste. You can use any capsicum as per availability.




Hope you will like this super easy yet scrumptious dish and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

SPICY CHATPATA CORN FRY

Hello everyone

Some times we don't feel like prepare a huge spread of breakfast or lunch box dishes yet want to have some thing to add zing to your taste buds and at the same time filling too. There are times when we feel lazy or not well to cook then this is one savior recipe , that can be prepared in no time and without much fuss. If you have sweet corns in your stock then you can prepare it in many different ways to serve as a filling breakfast to delectable lunch box. It's healthy too , as full of fibers and other goodness.
Recipe is given below, do try and let me know how's it turned out for you 😊.

SPICY CHATPATA CORN FRY



Serves: 3-4
Time: 20 mins

Ingredients 

2 cup sweet corn ( I used frozen) if using fresh sweet corn then boil it.
2-3 medium onions, thinly sliced
2-3 green chilies, finely chopped 
1/2 tsp ginger garlic paste
1/4 tsp cumin seeds
1/4 tsp asafetida ( heeng)
1/4 + tsp black pepper powder ( as per taste)
1/4 tsp chaat masala powder
Salt to taste
1/2 tsp lime juice( optional)
1/4 cup green coriander leaves, finely chopped 
Oil

Method:

Heat oil in a wok, add asafetida and cumin seeds. Let it crackle then add onions and chilies. Add little salt to fasten cooking. 
When onions become little golden then add ginger garlic paste and saute for a minute. 
Now add corns , black pepper , chaat masala and salt. Let it fry for 4-5 mins or till any extra water in wok is evaporated. 
Now add chopped coriander leaves , mix well and switch off the flame. 
If you like tanginess then add 1/2 tsp lime juice at the end and mix well. Your super delicious spicy chatpata corn fry is ready to be served. 


Either serve it with a cup of tea or pack in lunch box. This delicious snacks is ready to fight your hunger   In a healthy way.
Adjust chilies and spices as per your taste.


Hope you will like this super easy yet scrumptious dish and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

28 Feb 2016

GOLGAPPE WITHOUT MAIDA

Hello everyone 

Today I have recipe of the most favorite street food of we Indians, specially ladies. Golgappe/ puchka/ pani puri/ batase etc are many names of it in different regions of India but the taste is always the same awesome spicy, tangy super delicious everywhere. You can see its vendors everywhere on streets with huge crowd for golgappe and chaats. But some times we try to avoid it having outside due to hygiene purpose. So why not give it a try at home and relish on this super tempting mouthwatering street food in hygienic way. I also avoided adding all purpose flour to it, making it more healthy.
Stepwise recipe is given below, hope you will definitely fall in love with it.

GOLGAPPE WITHOUT MAIDA



Yield: 40-50 pooris
Time: 1 hr

Ingredients 

For pooris :

1 cup semolina(sooji)
1/4 cup whole wheat flour
1/4 tsp salt
1/8 or 2 pinches of baking soda
Warm (nearly hot but not boiling)water to knead dough


For mashed potatoes :

3-4 medium potatoes, boiled and mashed
1/4 tsp chaat masala powder
1/4 tsp chilli powder
1/4 tsp roasted cumin powder
1 medium onion, finely chopped ( completely optional)
2 tbsp green coriander leaves , finely chopped ( optional)
1 green chili, finely chopped 
Salt to taste


For spicy tangy water:

1 lt water
2 tbsp tamarind pulp
1/2 cup coriander leaves
1/2 cup mint leaves
3-4 green chilies 
1/4 tsp roasted cumin seeds
1/4 tsp black pepper powder
1/2 tsp black salt
1 tbsp lemon juice
2 tbsp boondi ( optional)
Salt to taste


Method:

For pooris:

Combine all ingredients together and knead a tight dough with help of warm water.

Dough should be tighter than poori dough but it must be easy to roll to a thin chapatti without cracks.

Now cover the dough with damp cloth and let it rest for nearly half an hour.



Then take a big lemon size ball of dough and roll it into a thin chapatti . It should be thinner than roti but should not be transparent. Always roll it evenly to get nicely puffed pooris. If you roll thick then pooris will become chewy on cooling and extremely thin pooris will not puff perfectly. So try to roll pooris perfect.

Now cut round pooris with 2- 2 1/4 inch diameter cookie cutter or any bottle cap.



Cover the pooris with damp cloth till frying to avoid drying. Your must cover remaining dough also while making one batch.

Heat oil in a wok. When it become really very hot then fry pooris in it 4-5 at a time . puff them with help of laddle and them Sim flame and fry till they become golden from both sides. Don't add more than 4-5  pooris at a time other wise oil will become cool and pooris will not puff properly.


Be quick in flipping pooris while frying to avoid burning as these are thin so burn very quick.
Cool them on tissue paper or kitchen napkin and then store in airtight container.



Make sure your oil must be too hot other wise pooris will not puff properly and become soft afterwards.



For mashed potatoes:

Mix all the ingredients given under mashed potatoes and keep aside for later use. 


You can increase or decrease spices as per your taste.



Spicy tangy water:

First of all make puree of coriander leaves, mint leaves, tamarind pulp, green chilies and some salt. Now mix all spices , lemon juice and puree in water, adjust salt . Increase or decrease spices as per your taste. 


Add boondi ( optional) and serve with golgappe.



Serve it with mashed potatoes, dates tamarind chutney.  https://sonicuisine.com/2016/03/dates-tamarind-sweet-n-sour-chutney.html, boondis and tangy spicy water of your choice.


Enjoy this tastiest street food in a hygienic way.


Hope you all will love this delicious tempting dish and definitely give it a try. For any confusion or query please ask , I am always here to hear from you. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....



8 Feb 2016

MIX VEG ( DRY)

Hello everyone

Veggies are prominent part of our daily diet but to have same flavour and texture again and again makes it bore. So why not try some mix and match of veggies to get delicious and something different from daily routine diet. Today I have a very delicious yet easy mix veg recipe ,you can prepare in jiffy and can have restaurant style side dish for your usual combos, either it's rice dal or poori paratha.it goes very well with all possible daily diet combos. This one is dry variety but if you like curry based recipe then I have that also in this blog . Step wise recipe is given below, do try and let me know too how's it turned out for you.

MIX VEG ( DRY )



Serves: 4-5
Time: 30 mins

Ingredients 

4 cups mix veg, chopped in medium size pieces ( cauliflower, beans, carrots etc)
3/4 cup diced capsicum  ( colored)
1/2 cup cubed cottage cheese( paneer), completely optional
1 big onion, diced in size of capsicum
1 onion, finely chopped
1/2 tsp cumin seeds
2 medium tomatoes, diced and deseeded 
1/4 cup green coriander leaves, finely chopped
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala powder
1 tsp chicken masala
Oil
Salt to taste


For paste:

2 medium onions, sliced
5-6 green chilies ( up to your taste)
5-6 garlic cloves
1 1/2 inch piece ginger

Method:

First of all make paste of ingredients mentioned under for paste section and keep aside for later use.



Heat oil in a wok, add cumin seeds. Let it crackle then add chopped onions and fry till transparent. 


Now add mix veggies and fry on medium to high flame till it gets nice brown patches on them. Now add all dry masala powders and fry till fragrant ,nearly 2-3 mins on low to medium flame to avoid burning spices.


 Now add capsicums ,diced onions and salt.


 Again saute for 3-4 mins and add prepared onion paste and left out seeds of tomatoes. Fry till it is nicely fried and aromatic. If using paneer, add at this stage and fry for 2-3 mins. 


Add 1/2 cup water and let it boil.Now add diced tomatoes and adjust salt.Fry for 2 more mins and add coriander leaves. Mix well and switch off the flame. 


You yummy side dish is ready to serve with roti, paratha, poori, naan or rice dal combo. In every way it tastes great.



I prepared it without using lid to cover and cook as I love my veggies to be little crunchy but if you want your veggies to be perfect soft then can cover the wok and cook till veggies are nice soft and tender.
You can use any veggies of your choice and as per availability.


Hope you all will love to try this recipe and I bet you will never regret. So prepare this yummy veg dish and enjoy with your family and pals. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....