Masala Chola

Masala Chola step by step instructions:

There are many ways in which chola can be prepared and trust me I just love tasting each of it. I generally add poppy seeds to the gravy. It gives a lovely texture and flavor to the gravy.
Chola are best had with bhatura. But if you are not in a mood of making bhatura you can make whole wheat flour puris (recipe here) or plain parathas also. They also taste wonderful.

Do check my “Chola Palak” recipe also. Palak is added to the regular masala chola to give it wonderful taste and flavor.

Let us start cooking!!!

Ingredients:
Chickpeas (Chola): ¼ cup (50 gms, soaked in water for 7-8 hours)
Tomato: 1 big (125 gms)
Onion: 1 medium (70 gms)
Garlic clove: 1
Ginger: a small piece
Curry leaves: 4-5
Oil: 1 tbsp
Asafetida: 1 pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Poppy seeds (khuskhus): 1 tsp
Red chili powder: ¼ tsp
Turmeric powder: ¼ tsp
Coriander powder: 1 tsp
Chola masala: 1 ½ tsp
Chaat masala: ½ tsp
Kasuri methi (dried fenugreek leaves): ½ tsp
Water: 2 cups
Coriander leaves: 1 tbsp (finely chopped)
Salt as per taste

Method:
1. Boil the chickpeas with 1 cup water and salt in a pressure cooker for about 20 minutes or for 8-10 whistles. Switch off the flame and let the pressure release by itself.

2. Grind together onion, garlic, poppy seeds, curry leaves, and ginger.

3. In a pan heat oil. Add asafetida and mustard seeds. Let the seeds crackle. Add cumin seeds.
4. Add the onion paste. Mix well. Stir continuously until the raw smell of onion has gone.
5. Grind the tomato.

6. Add red chili powder, coriander powder, turmeric powder, and chola masala. Mix well.
7. Add the tomato paste. Mix well. Cook until oil is released from the tomatoes.

8. Add the boiled chickpeas and water and cook for other 10-15 minutes. Add chaat masala and kasuri methi. Mix well.

9. Garnish with coriander leaves and serve hot with bhatura, puri, paratha etc.
10. Yummy “Masala Chola” is ready!

Tips:
1. Always boil the chola with salt. It aids in faster cooking and makes the chola tastier.
2. If you want you can skip adding poppy seeds. But trust me it gives a very good flavor to the gravy.
3. The quantity of water can be adjusted as per one's choice depending on how much gravy you want.

See you soon with a new recipe till then Happy Cooking!!!

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Aloo in Matar Gravy

Aloo in Matar Gravy step by step instructions:

Gravy made from peas is very tasty. I always grind uncooked peas and then cook the pea paste in the pressure cooker. I added potatoes to the gravy to make a perfect yummy veggie for either lunch or dinner. Relish this yummy veggie with roti, paratha, etc.

Let us start cooking!!!

Ingredients:
Matar: ¾ cup (80 gms, boiled)
Potato: 2 (100 gms, peeled and chopped)
Tomato: 1 medium (100 gms, chopped)
Onion: 1 small (50 gms, chopped)
Garlic: 1-2 cloves (peeled and chopped)
Ginger: a small piece (peeled and chopped)
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Red chili powder: ¼ to ½ tsp
Water: 1 cup
Chaat masala: ½ tsp
Kasuri Methi: ¼ tsp
Salt as per taste

Method:
1. Grind together onion, garlic, and ginger into a paste.

2. Heat oil in a pressure cooker. Add asafetida and mustard seeds. Let the seeds crackle.
3. Add cumin seeds. Fry for a few seconds.
4. Add the onion paste.

5. Cook for 5 minutes.
6. Add turmeric powder, red chili powder, coriander powder, and salt mix well.
7. Grind the tomato. Add the tomato paste into the cooker. Cook for other 5 minutes.

8. Grind the peas into a smooth paste by using little water.

9. Add the peas paste to the cooker and mix well.

10. Add the chopped potato pieces. Mix well. Close the lid.

11. Let the cooker blow whistle one on high flame and two on low flame. Let the pressure release by itself.
12. Add chaat masala and kasuri methi. Mix well.

13. Garnish with coriander leaves and serve hot with roti, paratha etc.
14. Yummy “Aloo in matar gravy” is ready!

Tips:
1. Make sure the veggie is not overcooked.
2. Potato can be replaced by any other veggie of your choice.

See you soon with a new recipe till then Happy Cooking!!!

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Paneer Makhmali

Paneer Makhmali step by step instructions:

Soft and delectable paneer cubes are dipped in soft, luscious white gravy. The gravy is made from cashew nuts, watermelon seeds, and onions. It tastes wonderful with naan, tandoori roti, paratha etc.

Do try this simple and tasty recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Paneer: 130 gms (cut into small chunks)
For the paste:
Onion: 1 (83 gms, roughly chopped)
Ginger: a small piece (5-6 gms, roughly chopped)
Garlic: 2-3 cloves (peeled and roughly chopped)
Cashew nuts: 10-12 (20 gms)
Magaz (watermelon seeds): 1 tbsp (7 gms)
Green Elaichi: 1
Red chili: 1
For the gravy
Ghee: 1 tbsp
Cumin seeds: 1 tsp
Curd: 2-3 tbsp
Black pepper powder: ¼ tsp
Saffron strands: 2-3
Sugar: 1 tsp
Garam Masala: ½ tsp
Fresh cream: 1 tbsp
Water: 1 ¾ cups
Coriander leaves: 1 tbsp (finely chopped)
Salt as per taste

Method:
1. Heat 1 cup of water in a pan. Add cashew nuts, magaz, onion, ginger, garlic, red chili, cardamom. Let them cook in water for about 5-7 minutes.

2. Let it cool and grind into a smooth paste.

3. Heat ghee in a pan. Add cumin seeds and fry until fragrant.

4. Add the above paste and mix well.
5. Add saffron strands and the remaining ¾ cup of water.

6. Cook for some time and add black pepper powder.

7. Add curd, fresh cream, sugar, and salt. Mix well. Stir continuously until a boil comes.

8. Add the paneer cubes and mix well.

9. Add garam masala and mix well.

10. Garnish with coriander leaves and serve hot with roti, paratha, naan etc.

11. Yummy “Paneer Makhmali” is ready!

Tips:
1. If the paneer is not soft or is very cold then keep the paneer pieces in warm water. They will become soft.
2. The quantity of water can be adjusted as per one’s requirement.
3. After adding curd, always stir the gravy until a boil comes.

See you soon with a new recipe till then Happy Cooking!!!

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Mango Kalakand

Mango Kalakand step by step instructions:

“Mango Kalakand” or “Aam ka Kalakand” is a very tasty sweet. Since the mango season is here, this sweet is a must to make. Kalakand as such also tastes wonderful but when mango pulp is mixed with it, a rich and delectable sweet is made.
Plan this sweet for a party and I bet you will be praised!
It can be stored in the fridge for about a week but I think that is quite a long time for a tasty sweet to be stored.

Do try this sweet and share your feedback.

Let us start cooking!!!

Recipe video here!

Ingredients:
Full cream milk: 1 liter
Cottage Cheese (Paneer): 160 gms (crumbled)
Mango pulp: ¾ cup
Sugar: ½ cup
Ghee: 2 tbsp
Almonds: 1 tbsp (finely chopped)
Pistachios: 1 tbsp (finely chopped)
Saffron: 3-4 strands (mixed with a tbsp of warm milk)

Method:

1. Heat milk in a heavy bottomed pan. Let it boil on high flame. Then lower the flame and let the milk boil until it reduces to one-third. Keep stirring occasionally so that the milk doesn’t stick to the bottom of the pan.

2. Add crumbled paneer to the reduced milk and mix well.

3. Let cook until the mixture becomes thick and crumbly.

4. Now add mango pulp, sugar, ghee, and saffron milk to the mixture and cook until it becomes thick.

5. Add almonds and pistachios. Mix well.

6. Switch off the flame and keep the mixture on a greased plate. Garnish with almonds and pistachio slivers.

7. Let it cool down and then cut into desired shapes and serve.

8. Delicious “Mango Kalakand” is ready!

Tips:
1. It will be nice if fresh homemade cottage cheese is used.
2. Always crumble the paneer before using it.
3. Always stir the milk occasionally so that the milk does not stick to the bottom of the pan.
4. Cardamom can also be added as per one's taste.

See you soon with a new recipe till then Happy Cooking!!!

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