Chana Masala (Choley/chickpeas)

 

Ingredients:

1. 1 cup chana (chickpeas) soaked overnight 

2. 2 red onions 

3. 2 hot house tomatoes 

4. 4-5 cloves of garlic 

5. 1 bay leaf 

6. 1 black cardamom 

7. 1 anise seed 

8. 1 stick of cinnamon 

9. 1 tablespoon cumin powder 

10.  2 tablespoons chana masala ( MDH or Badshaah or Shaan) 

11. 1/4 teaspoon turmeric 

12. 1 tablespoon coriander powder 

13. pinch of red chilli powder 

14. 1/2 teaspoon of Amchur powder ( dry mango powder)

15. 1 tablespoon fenugreek leaves 

16. salt to taste 

17. 4 teaspoons of cooking oil- mustard, canola, avocado, ghee 

18. 1 teaspoon cumin seeds 

19. Chopped fresh coriander 

Method- 

1. In an instant pot or pressure cooker put the soaked chana with the water it was soaked in. Add more water if needed. Add bay leaf, cinnamon, cardamom, anise seed, and salt.  Let it whistle at least 10 to 12 times. 

2. Chop/grind the garlic and red onions together, and keep them separate. Grind the tomatoes separately. 

3. In a deep, thick bottomed pan (nonstick or iron cast) heat the oil. Add cumin seeds. Once they begin to splutter add the onion garlic paste. Turn heat to medium and fry until golden brown. 

4. Add the other dry spices. Keep mixing until you see some oil separate on the side. 

5. Add tomatoes puree and continue stirring.

6. Add the boiled chanas from the cooker to the mix. 

7. Keep stirring until you see the oil come up and it begins to bubble. Slow cook it but stir occasionally. 

8. In the end add fenugreek leaves and chopped coriander to garnish. 

Serve with naan bread or white basmati rice. 

******If cooking in an instant pot then fry the above mix and add raw washed chanas to the mix, add 4 cups of water for every cup of chana. If you want more sauce then add another cup of water and cook for 20-30 mins in the instant pot. When you open it the chanas should mush in between your fingers, if not then let it go for another 20 mins. 

Sooji - Alsi Halwa ( Semolina - flaxseed pudding)

 Ingredients :

1. 1 cup sooji (Semolina)

2. 2 tablespoon flaxseed powder 

3. 1 cup granulated white sugar 

4. 2 1/2 cups water 

5. 1/4 cup ghee

6. dry fruits- chopped or crushed roughly ( almonds, cashews,            raisins) 

7. 2 pods of cardamom crushed 

8. 1-2 strands of saffron (optional)

Method :

1. In a thick bottom skillet or pan ( kadhai) dry roast the sooji with the flaxseed powder, stirring continously. 

2. When the sooji begins to brown, turn off the heat and transfer it to a plate for later. 

3. In a separate pot heat the water and sugar until the sugar dissolves. During it, boiling add the cardamom and saffron to the water for flavor. 

4. In the kadhai add the ghee and turn the heat to low. As the ghee melts add the dry fruits including the raisins. 

5. As the dry fruit gets roasted ( be careful not to overheat or they will burn) add the roasted sooji- flax seed mix to the ghee. Mix swell. 

6. Turn the heat off and add the sugar and water mix to the sooji slowly, but quickly stirring it with the other hand to avoid lumps. 

7. Turn on the heat briefly to stir in all the contents and turn it off again. 

8. Cover the halwa and let it sit for a bit before serving and eating. 

Halwa can be eaten hot right after cooking or you can keep it in the fridge for a while and eat it hot or cold. 

Enjoy and let me know how it turned out. 

As always feel free to ask me any questions you have. 

POHA (Thick rice flakes)

 

Ingredients:

1. Thick Poha (2 cups)

2. 2 potatoes (dice)

3. 1 red onion (chop finely)

4. 2 tomatoes  (dice)

5. 5-6 fresh curry leaves

6. 1-2 thai green chilies (optional)

8. 1/2 teaspoon sugar 

9. 1/2 tsp black mustard seeds 

10. 1/2 tsp cumin seeds

11. 1/2 tsp turmeric 

12. 1/2 tsp red chili powder 

13. 1 tsp salt (adjust accordingly)

14. Fresh coriander leaves and 1/2 red onion, chopped, lemon juice to garnish 

15. 1/2 cup cooking oil 

16. 1/2 cup raw peanuts (optional)

Method:

1. Heat the cooking oil in a wide and thick bottom pan on medium heat. 

2. Add mustard seeds and cumin seeds. As it splatters add curry leaves and then peanuts. 

3. As the peanuts begin to roast add the potatoes and keep frying them constantly so they do not stick to the bottom. 

4. When the potatoes begin to brown add the red onions and fry until the onions begin to brown. Keep heat medium to low. 

5. Wash the thick poha generously in a colander so no water stays in it. It needs to be wet but almost dry as close to cooking time as possible. If it stays in water too long it will clump and become mush. 

6.  Add the poha, tomatoes, the rest of the spices and mix gently with a wide spoon. If it is too dry add a splash of water until all the poha is well covered with the spices. 

7. Splash some more water and cover the pan for it to cook fully in the steam. Do not overcook or it will burn. 

8. Garnish and serve hot. 

9. Poha is a favorite food as a breakfast or a snack or in between meals. It is light and healthy. 

10. Feel free to add other vegetables if you want them to be healthier like peas, carrots, corn, or beans. 

Do let me know how it turned out for you and share my blog with others who love Indian home-cooked meals. 

Bhindi ( Okra aka Lady Finger)

 

Ingredients :

1. 1 pound of Okra. Try to pick slim and long okras. Chop into round discs.1 okra should give you atleast 10-12 pieces. 

2. 1/2 cup mustard oil

3. 1/4 teaspoon Asafoetida 

4. 1 teaspoon fennel seeds

5. 1 teaspoon cumin seeds

6. 1/4 teaspoon turmeric 

7. 1 tablespoon coriander powder 

8. 1/4 teaspoon red chilli powder 

9. 1/2 teaspoon amchur powder ( dry mango powder)

10. Salt to taste 

Method: 

1. Heat the oil in a pan. Keep heat medium. 

2. Add Asafoetida, fennel seeds, cumin seeds and wait for them to splatter. 

3. Add the chopped okra and keep frying. It will release a gum-like substance, just keep frying. It will dissolve as the okra fries. 

4. As the okra turns brown add all other spices and keep frying till it turns a bit crispy. 

5. Turn off heat and transfer to a paper towel-lined plate to soak in all the excess oil. 

6. Serve with bread or naan or on a bed of rice and daal. 

Do leave a comment and follow my blog for more recipes. 

Rajma (Red Kidney Beans curry)

 Rajma ( Red Kidney Beans curry)

Ingredients- 

1. 1 cup Red kidney beans 

2. 1 large red onion 

3. 2 large house tomatoes 

4. 4-5 cloves garlic 

5. 1 green chilli or more (optional)

6. 1 stick cinnamon 

7. 1 big black cardamom 

8. 1 bay leaf 

9. 1/2 teaspoon turmeric 

10. 1/4 teaspoon red chilli powder 

11. 1 teaspoon coriander powder 

12. 1 teaspoon garam masala 

13. 1 tablespoon salt or salt to taste 

14. 4-5 tablespoon cooking oil or ghee 

15. 1/2 cup tomato cooking sauce or paste 

16. 2-3 sprigs of fresh coriander chopped finely. 

Method - 

1. Pressure cook the kidney beans in 5-6 cups of water with the salt in a pressure cooker or instant pot on medium heat for 15-20 mins 

2. Let the beans sit in the pressure to soften. When you open the cooker if the beans are still a little hard then give another 10 minutes of pressure. Set aside 

3. In a frying pan, add oil and heat on medium, add the cinnamon stick, bay leaf and cardamom to the oil until they crackle. 

4. Grind the garlic and onions beforehand together and add to the heated oil. 

5. Keep frying the onions on medium heat until they change colour to light brown. Do not leave them unattended or they will burn. 

6. Grind the tomatoes and green chilli together and add to the frying onions. 

7. Add the rest of the spices to the sauce including the tomato paste/sauce. 

8. Let the mix simmer until the oil separates. 

9. Add the boiled kidney beans to the mix. 

10. Stir and keep mixing for 10-15 mins. 

11. Garnish with fresh coriander leaves and serve on a bed of rice or with naan. 

Yellow Daal Tadka ( Toor Daal)

Bhuttey Ki Khichdi (Corn Savory Porridge)