CHANA MASALA WITHOUT ONION AND GARLIC | CHHOLE MASALA |

Well,sounds little weird about hearing Chana Masala without Onion and Garlic.Because,Chana Masala is favorated by everyone because of blend of spices it has in it.And Onions and Garlic are two of the spices that are must in Chhole Masala/Chana Masala

But again,it's a good idea to try the recipes with little twist.This version I have prepared considerign Travel,Road Trip, Having Kids and Aged people for Road Trips.Not adding Onions and Garlic makes this gravy last longer.

Lets's learn the recipe.
INGREDIENTS :

1. CHHOLE or CHICK PEAS - 1 Cup
2. Tomato Puree - 2-1/2 Cups. REcipe for Home made Tomato Puree
3. Oil - 3 Tbsp
4. Turmeric - 1/2 Tsp
5. Garam Masala - 2 Tbsp
6. Red Chulli POwder - 1/2 Tbsp
7. Cumin Powder - 1 Tsp
8. Coriander Powder - 1/2 Tsp
9. Crushed Fennel Seeds - 1 Tbsp
10. Bay Leaves - 6 to 8
11. Salt for taste
12. Butter - 1 Tbsp
13. Cilantro - 1/2 Cup,Finely chopped

STEP : 

• Soak Chick Peas for 10 to 12 hours.
• Pressure Cook soaked Chick Peas.Usually needs 6 to 8 whistels to get well cooked.Let it cool down.After that,Strain the water from Chhole.
• In a Pan, Add Oil and let it heat on medium flame.
• Once it's hot, add Turmeric Powder,Bay leaves,Garam Masala.Red Chilli Powder,Cumin and Coriander Powder,Fennel Seeds,Salt and start sauteing.
• After all the spices are fried well, add Tomato Puree and let it cook for 5 to 7 minutes with lid closed.
• Now add Boiled Chhole to the Tomato Gravy.Add one cup of water and let everything cook for around 8 to 10 minutes on medium flame.
• After 10 minutes,you will see everythig is blended well.All we need to do is let extra water evaporate from gravy.
• So let it cook without lid until you get the required consistency of gravy.
• Put the flame off and leave the chunk of butter on the grave.
• Just before serving,mix well and garnish with Cilantro.
• Can be served with Poori,Roti,Rice etc.

TIPS:

 This Gravy can bemade and frozen the previous day of travel.Keep as it is in insulated food bag while you are travelling.Make sure that you eat this Chhoel masala as soon as possible in trvel.

DRY OKRA | सुकी भेंडी | सूखी भिंडी

The main characteristic of Lady's Finger,yes it's stickiness sometimes leads to a great mess.Who doesn't want crispy Sabji out of it!!!! Here is the recipe that guarantees no mess, completely dry and crispy BHINDI which you can certainly use in Kadhi or Dahi  Bhindi

The recipe starts from choosing good Okra.Let us see how we can choose it without breaking it's end.
Just slightly press the end of Okra a little holding in between two finger.It you feel its hollow, that means its good and has not developed seeds in it.The Okra with seeds is fully grown and is hard in texture.

 

INGREDIENTS:

1. Okra - 400 grams
2. Lime Juice - 1 TBSP
3. Mustarad seeds and Cumin seeds - 1 Tsp each
4. Asofoetida and Turmeric Powder - 1/2 Tsp each
5. Oil - 2 TBsp
6. Salt to taste
7. Garam Masala - 1 tsp (Optional)

STEPS:

• Cut Okra.The dices should not be very thick.In a bowl, transfer Okra and marinate it with Lime Juice (Keep it marinated for around 10 minutes atleast)
• In a shallow pan (As shown in Photo), add oil and let it heat.To that add Mustard Seeds,Cumin seeds.
  
• Once the seeds are fried well, add Asofoetida(Hing) , Turmeric Powder, Salt and Garam Masala
• To that, now add marinated Okra and let it shallow fry.Do not cover with lid.
• Stir Occasionally until shallow fried well.You see the magic of Lime juice when you can literally toss Okra in Pan.

TIPS:

• Use shallow pan so that there is plenty of room for water to evaporate.
• Always keep heat level on Less than medium.(I have covered the knob of my stove in picture above)
• Eat as it is or you can add in Kadhi or make Dahi Bhindi

PAALAK RICE |SPINACH RICE |पालक भात

This is a very convenient way to make kids and those who hate Spinach eat Spinach.Very easy,simple and healthy with minimum ingredients.Ideal in winters,lazy weekends.

Time : 15 minutes (Time needed to cook rice is not included)
Serving - 2 to 3 People ideally but I am not responsible if your loved one eats all because he/she might fall in love with it :D

INGREDIENTS :

1. Uncooked Rice - 1 Cup
2. Raw Spinach/Palak Purée - 2 Cup (Has to be thick like ketchup)
   
3. Gralic minced or crushed - 2 Tsp
4. Crushed Pepper - 1/2 TSP (I have used moderate amount considering kids )
5. Cashews - 8 to 10 cut in to half or as you like (I did not use them),OPTIONAL
6. Salt for Taste
7. Oil - 3 Tbsp

STEPS:

•  COOKING RICE : It is up to you to decide the texture of rice depending upon who is going to eat (Like kids or elderly person or you are making it for party).How I did is, washed the rice,added 1 Tbsp olive oli,and mixed well.Then I added 2 cups of water and cooked in Rice Cooker.
• Let cooked rice cool down.By that time,we can prepare the Palak Purée.
• Make the raw Palak Purée in blender.It should not be too watery.
• In a shallow pan, add 2 Tbsp of Oil.To that add Garlic,Salt and Purée.Mix it well and close the lid.
• Keep it on medium flame.Let it cook.At the same time water starts evaporating making Purée thick as you see in the picture below.
  
• To that add Pepper and transfer the rice.Now,keep the flame low.
• Star mixing Rice and Purée gently.It takes little time and patience.Make sure Palak spread evenly everywhere.
• Again close the lid and let it cook for 5 - 10 minutes on low flame.This allows the aroma to blend in rice and make it perfect.
• Serve hot.It tastes nice as it is but you can eat with any gravy or ghee.

TIPS

• Do not use narrow pan.Use the shallow one so that it will be easier to mix.
• You can change the quantity of Paalak and Pepper according to your taste.

NO GARLIC AND ONION - FRENCH BEANS AND CARROTS IN TOMATO GRAVY

A very quick and less time consuming sabji with thick gravy of Tomato.Tastes very delicious.It is a good start for 'BEGINNERS' who are learning Punjabi Garvy or Sabji.

Servings - 4 bowls

INGREDIENTS:

1. Chopped French Beans(around 1 inch size) - 1 Cup
2. Chopped Carrots - 1/2 Cup
3. Tomato Purée - 1 cup Store brought or Home made
4. Oil or Butter - 2 Tbsp
5. Garam Masala or Kitchen King Masala - 2 Tbsp
6. Kashmiri Red Chilli Powder - 1 Tbsp
7. Kasuri Methi - 1 Tsp
8. Cold Milk - 1/2 Cup
9. Bay leaves - 5
10. Salt to Taste

STEPS:

• In a pan, heat the butter or oil.
• To that add the French Beans and Carrots and Bay leaves.Sauté for around 3 minutes.Close the lid and let them cook for around 5 to 7 minutes on medium heat.
• Now,toss the veggies well.To that add Garam masala,Red chilli Powder,Salt and sauté for another 1 miutes so that spices are fried well.
• Add Tomato Purée and Kasuri Methi.Add around 1 cup of Water.Close the lid and let it cook for 5 more minutes
• After that, open lid and let it cook so that excess water is gone.
• Now once grave becomes thick, add the cold Milk and let it cook for another 3-4 minute without closing the lid.
• Once you get the consistency you want, put the flame off.
• The sabji ready to serve with Chapati,Rotis,Rice etc.
• You can garnish with little butter while serving.

TIPS :

• I would recommend home made Tomato Purée.(Visit 'Prerequisite' tab on the home page)
• Never add Kasuri Methi to oil for frying.
• Do not use Kasuri methi in excess.
• You can decide the consistency of gravy
• Do not use Tomato crush as you will get the silky and soft texture for gravy.You will see gravy loosing the water if you used only crush
• You can add Cauliflower,Bell pepper if you like.I personally like combination of these two veggies hence I did not go for any other.

Lahsooni Dal | लहसूनी दाल | Yellow dal with Garlic

I had been to one of the Indian Restaurants here and had this dal.I am just in love with it.It tasted so heavenly to me and I tried this recipe today.Very easy,healthy and quick.

Ingredients :

1. Cooked Tuar Dal  - 1 Cup
2. Garlic or Lahsoon,chopped - 2 Tbsp
3. One medium Onion - Finely chopped
4. Butter - 1 Tbsp
5. Cumin Seeds - 1 Tsp
6. Turmeric - 1/2 Tsp
7. Coriander or Cilantro ,chopped - 1/4 cup
8. On Green Chilly - Finely Chopped

STEPS:

• First of all,mash the chopped Garlic a little.
• Now to theDal. add Turmeric powder and mash it well and keep aside.
• In a Pan, add Butter.Once it's hot, add Cumin seeds,Onion and Chilly.
• Now add salt.Then, Add 1 Tbsp of garlic to that butter.
• Once everthing is fried well in butter,add the dal.Add water and the remaining Garlic and Coriander leaves.
• Close the lid and let it boil for around 5 to 7 minute.This is needed so that the aroma of garlic is spread well.
• Remove the lid and let it cook for some more time to let the excess water evaporate.Now depending upon the consistency you want,out the flame off.
• While serving,add little butter and garnish with Coriander leaves.

TIPS:

• I have used Coriander stems as well as this adds really nice flavor.
• Keep the flame on MEDIUM heat trough out because we do not want butter to turn into ghee and we do not want the ingredients to be over fried.

MATAR PANEER/मटर पनीर/Peas and Cottage Cheese in Tomato Gravy

Yeah!!! The most liked Punjabi dish it is.Let us see how to prepare.Very easy,quick and delicious.

Ingredients :

1. Paneer or Cottage Cheese - 200 grams (Cut into 1/2 inch cubes)
2. Green peas (fresh or frozen) - 1 Cup
3. Tomato Purée - 2 Cups. Click here for the recipe of home made Tomato Purée
4. Butter - 2 Table Spoons (Melted)
5. Kasuri Methi - 1 Tea Spoon
6. Kashmiri Red Chilli Powder - 1 Tea Spoon
7. Garam Masala - 1 Table Spoon (Kitchen King Masala is the alternative)
8. Milk (Not Heavy Cream) - 1 Cup
9. Maida or All Purpose Powder - 1 Table Spoon(Not shown in the Photo)
10. Salt to Taste

STEPS :

• First, in a pan, heat the butter on low to medium flame.To that add the Paneer cubes as shown in the photo below.This step is needed, so that paneer is slightly fried in golden brown color hence attaining a good texture and taste.
  
• Once, Paneer cubes are slightly fried from one are two side, bring flame to low and add Kasuri Methi,Garam Masala,Red Chilli Powder and Salt.Stir well until you smell a nice aroma of these spices.
• To this add Green Peas and Tomato Purée.If the Purée is very thick.Add water such that all the ingredients can be cooked for around 5 minutes on medium heat with lid closed on it.
• Take the lid off. Add a Cup of Milk and keep cooking on low to medium heat
• Maida : Now why maida??? this is the one which gives the desired thickness,silky texture and great taste to this gravy. To the maida, add water such that it becomes like batter (not thick paste),remove lumps and add it to the boiling gravy.On the medium heat,keep sturring the gravy for around 2 minutes to avoid any lump.
• Let the gravy cook for another 2 to 4 minutes and put the flame off.
• Matar Paneer is ready to serve with any Roti,Naan or even Rice.

TIPS :

• Never ever keep the butter on high flame.It may convert in to Ghee (Clarified Butter),there by giving the unwanted smell in this gravy (yes, we want butter but not Ghee here in)
• The idea of 'Maida paste' works really great.Try and tell me.
• Kasuri Methi :  Add little, it is heavenly.Add more than required, it is the spoiler as it over takes all other aromas.So be careful while adding it.Do not exceed the quantity more thatn 1Tea Spoon for the above measurements in the list