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

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 Wali Shahi Gobhi with whole wheat chapathi

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!!

Samosa Chaat

Ingredients
4 Pieces -Samosas
1/4 Cup yoghurt
4 tblsp almli-dates chutney
4 tblsp green chutney
1tblsp Mango powder
1 Green mango-finely chopped
1 Red Onion Finelly chopped
1 can grabanzo beans
1 tomato Chopped
salt to taste
corriander leaves to garnish

Samosa Chaat

Method
First Take a deep bowl and smatch the samosa in it . If you like you can add Ragada patties (optional), Then add yoghurt, green chutney and dates chutney. Sprinkle little mango powder and salt. Then Garrnish with Coriander leaves, Onion and Tomato.

Chinese Shrimp Fried Rice

Method:
Rinse, peel and devein shrimp. Make an omelet by adding a the eggs to the milk and salt and pepper to taste and whisking until fluffy. Now take a non stick pan, spray the cooking oil and pour egg mixture and make a scrambled and set aside. Reheat the same pan; add sesame oil, cook the chopped onions on medium heat until slightly transparent. Add shrimp, cook until they turn plump and pink color. Then add ginger, vinegar, bean sprouts, mixed vegetables and egg. Cook on low heat and stir frequently so that sprouts are thoroughly covered. Add the rice and thorougly stir mixture. Add soy sauce and contionous to toss mixture so taht the soy sauce coats all the rice. Add green onions and continue to mix thoroughly.
Serve immediately with any stir fried vegetables…Enjoy!!!

Chinese Shrimp Fried Rice

Chicken Poppers with mexican sauce

Ingredients:
2 Cups All Purpose Flour
1/2 Cup Corn Starch
1 Cup water
1 Tbsp Baking Powder
1 tsp Black pepper
Salt to taste
1 Cup Low fat Cream cheese (Dont use Fat free Cream Cheese)
1 Cup Mexican Cheese Blend
2 Cup Shredded Chicken ( You can use Poach chicken or roastery chicken or Grilled Chicken)
2 cans Whole Pickled Jalapeno peppers ( you can find them in mexican aisle)

Method:
Thorougly combine (Cream cheese, Cheese and Chicken) all the ingredients in a small bowl and keep it aside. Now take another bowl and combine All purpose flour, Salt, black pepper, baking powder and water breaking up the lumps until it is a smooth thick batter.
Take the peppers out of the can and wash them properly. Now cut the Pepper in middle and remove the seeds, stuff the cream cheese and chicken mixture in the peppers.
Now In a small bowl or in a zip lock cover add corn starch flour, Now Hold each pepper, dredge in the corn starch flour, shake off excess , dip each in batter and allow excess to drip off.
Heat oil in a deep fryer upto 350. Drop each Pepper into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer. Drain the peppers on paper towels and Enjoy the peppers with nice cold mexican salsa or mexican three cheese sauce.

Chicken Poppers

Beer Batter Shrimp Fry with Cold Beer

Ingredients:
2 Cups All Purpose Flour
1 Cup Corn Starch
1 Bottle Beer
1 Tbsp Baking Powder
1 Lb Shrimp (Peeled , Dont remove the tails)
1tbsp Red Chilli Powder
1 tsp Garam Masala
1 tsp Methi Leaves
1 tsp Chat Powder
1/4 tsp Turmeric Powder
1/2 Lime Juice
Salt to taste

Method:
Thorougly combine all the above ingredients in a small bowl (except shrimp ), breaking up the lumps until it is a smooth thick batter. In a small bowl add some more corn starch flour, Now Hold the shrimp by the tail, dredge in the corn starch flour, shake off excess , dip each in batter and allow excess to drip off.
Heat oil in a deep fryer upto 350. Drop each shrimp into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer. Drain the shrimp on paper towels and serve immediately with hot sauce or any kind of dipping you like.

Enjoy the Shrimp while watching the big game with nice cold beer

Beer Batter Shrimp Fry

Shrimp Curry

This is one of Viki’s favorite recipe. In this recipe you can make it as spicy as you like by adding chilli’s. Usually everone likes to use Coconut milk, but I like to use fresh grated coconut which brings really the nice flavors through, and the tomatoe adds a tinge of sourness that finishes the dish off nicely.
Here is the recipe

Ingredients:
1 pound jumbo shrimp, peeled and deveined (You can leave the tail out)
1/2 cup minced onion
1/2 cup Tomatoes (Chopped)
3 to 4 Red Chillies
Few curry leaves
1 tsp cumin-coriander powder
1/2 tsp Garam Masala
2 tbsp chopped fresh cilantro
1 tbsp Fresh Grated Coconut
1 tbsp canola oil
1 tsp Red Chilli powder
1 tsp Turmeric powder
1 tsp cumin seeds
1/2 tsp Ginger-Garlic paste
Salt to taste

Method:
Heat oil in large, nonstick saucepan over medium heat, now add cumin seeds, ginger-garlic paste, turmeric powder and Onions. Saute onion about 3 minutes. Now add Tomatoes ,season with cumin, coriander, and red Garam Masala powder. Cook for 1 more minute. Stir in Fresh coconut, salt and red chilli powder.I have added little water to have little soupy.Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes. To make the sauce little thickened, you can add little cornstarch mixture with 1 tbsp water.
Stir in cilantro into shrimp mixture, and remove from heat.

Serve the Shrimp Curry with hot rice….and Enjoy!!!