Kitchen Garden

Small cute Green Bell Pepper

Hot Hot Thai Chillies

Lonely Tomato

Mint Minty

Fresh Green Chilli

Punjabi Chole (Chickpea)

Punjabi Chole with Whole Wheat Tandoori Roti

Ingredients:
1 -24 Oz Chickpea Can (Unsalted)
1 teabag (this is used to give the black color) or Amla ( If you can find it then use it instead of tea bag, this has great nutrients and will give the dark color as well)
4 Pieces Black Cardamom
Black Salt ( Use as desired)
4 Green Chillies (Finely Chopped)
3 Tomatoes (Finely Chopped)
1 Tbsp Ginger Garlic Paste
2 Tbsp Green Coriander (Finely Chopped)
1 Onion (Finely Chopped)
1/2 tsp MangoPowder
1 tbsp Garam Masala
Red Chillies to taste
2 tsp Coriander Powder
1-1/2 tbsp Butter or Ghee
2 Pieces Bay Leaves

For Dry Spices
1/2 tsp Garam Masala
6 Pieces Cloves
1 Piece Cinnammon
1 tsp Black Pepper
1 tsp Cumin
1 tsp Coriander Seeds
2 tsp Anardana

Method:
Take a pressure cooker and add chickpea, teabag, salt and Black Cardamom and lots of water and boil for 10 minutes in the pressure cooker. Do not overcook, if you overrcook chickpea it will end up like a starchy paste. After cooking discard the teabag.
Take a pan, roast all dry spices and make a rough powder out of that and keep aside.
Take a deep pan and heat oil and add bay leaves and then add all the chole ( Keep the water seperately) in the pan and mix well for 2 minutes.
Add the dry spices, Mango powder, black salt and ginger-garlic paste. Add water in which you have boiled the chickpea earlier. Let it bring to a boil and then let it simmer for 10 minutes. Add the 2 tsp dry coriander powder.
If the curry looks too thick then add some water, mash some of the chole by pressing it with spatula to give a thick consistency like thick cream.
Garnish it with chopped coriander, green chillies halves.

Soak Red Onions in vinegar which are excellent accompaniment with Chole. Add some butter or ghee and serve it with Tandoori roti or Jeera Rice.

Punjabi Chole

Jeera Rice

Jeera Rice

Ingredients:
1 Cup Basmati Rice
1-1/2 Cup water
2 tbsp Cumin Seeds
3 Cloves
2 Cinnamon Sticks
3 tbsp Oil/Ghee/Butter
Salt to taste

Method:
Wash the rice well in the running water. In a deep bottom pan heat the oil till hot and add cumin seeds,cloves,cinnamon sticks. The seeds should splutter and sizzle. Now add rice without water and stir it well, after 5 minutes add the water and set it up to boil.
Once the rice is cooked, remove from fire and garnish with coriander leaves.
Enjoy the jeera rice with cholai or mutter paneer!!

Besan Walli Shahi Ghobi

Besan Wali Shahi Gobhi with whole wheat chapathi

Ingredients
1 Small whole Cauliflower (Cut into small florets)
1 Large Onion
1 Tomato (Finely Diced)
Fresh Green Coriander (Chopped)
1 tsp Ginger-Garlic Paste
1 tsp Garam Masala
1/2 tsp Turmeric Powder
1 tsp Cumin seeds
1 tsp Coriander Powder
4 tbsp Yoghurt
1/2 Cup Gram Flour
1/2 tsp Red Chilli Powder
1 tbsp Cashew Nuts Paste (Soak couple of nuts into water and then grind to make a paste)
Salt to taste
Cooking oil for Deep Frying and for cooking

Besan Wali Shahi Gobhi

Method:
Add Garlic and onion (Cut them into 4 pieces) in a grinder and make a fine paste. Take half of the paste and add into Gram flour in a bowl and keep other half of the onion paste aside for later use. Add the salt and Chilli powder and water in the gram flour mixture to make a batter. Take the cauliflower florets and dip in the batter. Leave them in the batter for 10 minutes. Take a fry pan and deep fry the florets which have been dipped in the batter. Drain these florets on some kitchen towel and leave aside.
Now Take a heavy bottomed pan on medium heat and put some oil in ot. Add the Onion paste and saute the paste until golden brown, now add Garam Masala powder and cook for a minute. Add the chopped tomatoes and cook for another 2 minutes and take the pan off from heat and add yoghurt and mix well. Put the pan back on the heat , cook until the oil starts sperating from the mixture. Add some water to run down the consistency of the mixture. Bring the mixture to a boil, then reduce heat.
Now add the fried florets and cook for another 2 minutes. Take it off from the heat and add the cashew paste and garnish with chopped coriander. Serve it with Hot chapathi or Rice….Enjoy!!