Shwet's Sizzling Wok

A foodie's delight

Punjabi Chole Masala

Hello foodies !! I was craving for Chole masala since quite sometime, But was in a search of a good recipe which doesn’t involve readymade “chana masala” powder. Finally found a perfect recipe in “Veg recipes of India” website, Of course I did some modifications as per my taste,  but the chole turned out to be soo very delicious, I couldn’t stop myself from eating more 😛 Quite  foodie, Ain’t it ?

Chole masala is always versatile, You can serve it with steamed rice, roti, poori, or even parathas, Tastes heavenly the next day actually, because the masala’s will be infused properly.

Ingredients 
  • 1 cup chickpeas
  • 2.5 to 3 cups water for pressure cooking the chickpeas
  • ½ tsp salt
Ingredients for the masala gravy
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 2 tsp ginger garlic paste
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp garam masala powder (optional)
  • ¾ to 1 tsp amchur powder/dry mango powder
  • 2 to 3 green chilies, slit
  • 1 to 1.25 cups water or the stock in which the chickpeas were cooked.
  • 1.5 to 2 tbsp oil
  • salt as required
Spices for the punjabi chole masala:
  • 2 black cardamoms/elaichi
  • 1 inch cinnamon/dalchini
  • 3 to 4 peppercorns/sabut kali mirch
  • 2 cloves/lavang
  • 1 medium indian bay leaf/tej patta or 2 small tej patta
  • ¼ tsp carom seeds/ajwain
  • 1 tsp cumin seeds/jeera
  • 1 tsp coriander seeds/dhania
  • 1 tsp fennel seeds/saunf
  • ½ tsp dry pomegranate seeds/anardana
  • 1 or 2 dry red chilies
Method
  • Rinse and soak the chole (chickpeas) in enough water overnight. add enough amount of water as the chole increase in size after soaking it. rinse the soaked chickpeas.
  • In a pressure cooker add the chole
  • Season with salt and pressure cook the chana for 7 whistles,
  • In a pan, take all the whole spices for the chole masala mentioned above and on a low heat begin to roast them.
  • Stir often and roast the spices till they get extra browned. don’t burn them. you have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
  • Let theses roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.
  • Heat oil in a pan or kadai.add ginger-garlic paste and saute till their raw aroma goes away.
  • Then add chopped onions and saute till the onions turn translucent or light brown.
  • Add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala.
  • Then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder
  • Stir the dry masala and then add slit green chilies, add the cooked chole. stir well, add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also water instead, stir and cover the chana.
  • Simmer on a low to medium flame, add the amchur powder, garnish with onion rings and coriander leaves and serve hot
1 Comment »

Veg Kheema

Hello Foodies !! You guys must be really thinking, am posting a lot of vegan dishes these days 😛 Yup have gone Vegan for sometime just for a change and am actually loving it 😉

Well, I came across this recipe from my most favorite “Vah Chef”, I just love and adore his recipes, Its easy and moreover so very delicious !! I altered the recipe according to my taste. Am kinda in love with this dish, And am gonna prepare if often, It would be a great accompaniment with rotis, pav or even as a simple side dish with rice.

So here goes the recipe, and yeah veg can be tasty tooo.. Err.. Sometimes 😛

Ingredients

  • Soya Nuggets – 3 cups
  • Tomato – 2 (Chopped)
  • Green chilli – 2 (Chopped)
  • Cumin seeds – 1 tsp
  • Green peas – 1 cup
  • Ginger garlic paste – 2tsp
  • Onion – 2 (Chopped)
  • Coriander powder – 2 tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Cumin powder – 1 tsp
  • Kasoori Methi – 1 tbsp
  • Garam masala – 1/2 tsp (Optional)
  • Coriander leaves – for garnish
  • Oil – 1 tbsp
  • Salt to taste

Method

  • In a large pot, Cook the soya nuggets with enough water for about 10 min. Drain, Cool and then roughly mince it in a blender
  • In a pan, Heat oil, Add the cumin seeds. Once it splutters, Add the chopped onions and cook until the onions are slightly browned.
  • Next add the ginger garlic paste and saute for a minute, Now add the chopped green chilli and toss for another minute.
  • Now, add the chopped tomatoes and cook until the tomatoes are pulpy and soft. Mix in all the masalas (coriander powder, chilli powder, cumin powder, turmeric powder) and cook for another minute.
  • Now add green peas and about 1 cup of water, and let it cook for another 2 min.
  • Finally, add the minced soya nuggets. Toss well. Check the salt. And simmer for 3 min on a low flame with the lid on.
  • Turn off the gas, Mix in the kasoori methi and garam masala. Garnish with chopped coriander leaves and serve hot with Pav, Chapati or rice.
2 Comments »

Baingan Bharta

“Baingan Bharta” is my personal favorite !! I just love to have it with rotis, and even as a side with rice and dal. I had first tasted this in a punjabi restaurant in mangalore. It was so very flavorful, I absolutely fell in love with the smell of the coal that gave a deeper flavor to the dish.

I came across this recipe in google, and decided to give it a try, It came out just the way I wanted 🙂 and totally loved the texture of it. However I couldn’t roast it in a tandoor, I used my humble gas stove, But the outcome was great 🙂 Do try this simple recipe, Am sure you’re gonna love it.

Recipe credits : Veg Recipes of India

Ingredients
  • 1 large aubergine/bhartha baingan
  • 1 medium onion, finely chopped, about ½ cup finely chopped onion
  • 2 medium tomatoes, finely chopped, about 1 cup finely chopped tomatoes
  • 5 to 6 medium garlic cloves, finely chopped, about 1 heaped tsp of finely chopped garlic
  • 1 green chili, chopped
  • 2 tsp red chili powder or add as required
  • 1 to 1.5 tbsp oil
  • 1 tbsp chopped coriander leaves
  • 1 tbsp kasoori methi
  • salt as required
INSTRUCTIONS
  • Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won’t get the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked. You could also embed some garlic cloves in the baingan and then roast it.
  • Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid easily in aubergines without any resistance. Remove from the flame and let it cool.
  • Peel the skin from the roasted and smoked eggplant.
  • Chop the cooked eggplant finely or you can even mash it.
  • In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
  • Saute the onions till translucent. Don’t brown them.
  • Add chopped green chilies and saute for a minute.
  • Add in the chopped tomatoes and mix it well.
  • Saute the tomatoes till the oil starts separating from the mixture.
  • Now add the red chili powder. Stir and mix well.
  • Add the chopped cooked baingan.
  • Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
  • Season with salt. Stir and saute for some more 4 to 5 minutes more.
  • Finally stir in the coriander leaves and kasoori methi. Serve Baingan Bharta with phulkas, rotis or chapatis. It goes well even with steamed rice

 

2 Comments »

Aloo parantha and Paneer Bhurji

Hello All, Its been quite sometime since I blogged actually, My job is keeping me really busy so I cant make more culinary experiments like before 😦

I was dreaming about Paranthas, sitting in my office and planned to make it for dinner 😀

Parantha’s are my favourite, I can have it all day long 🙂 I remember my mom making it for me (Before marriage) and I used to relish it hot, one by one as she used to stack it on my plate.. hmm.. am lost in thoughts again..

Having decided to make paranthas, now the only issue was, I wanted to serve it with something special, than the usual yoghurt and pickles, More of thinking continued, And YESS !!! Bingo… I thought of Paneer.. But gravy would be messy, So planned for paneer bhurji dry. Had never made it before, nor had any idea of how to do it.

So I made it like a usual simple bhurjee, with some special touch of my own 🙂 It tasted delicious. I hope you all enjoy it, And please let me know the feedback too 🙂

Aloo Parantha

Ingredients

  • Whole wheat flour (atta) : 2 cups
  • Potato,boiled : 2 medium
  • Red chilli powder : 1 teaspoon
  • Amchur powder : 1 teaspoon
  • Cumin powder : 1 teaspoon
  • Coriander powder : 1 teaspoon
  • Green chilli,chopped : 1
  • Salt : to taste
  • Butter : 4 tablespoons

Method

  • Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.
  • Boil the potatoes, Mix potatoes, cumin powder, red chilli powder, amchur, coriander powder, green chilli and salt. Make small pedas out of the mixture.
  • Roll put the dough, put a small amount of potato mixture in it, seal the edges completely so that the stuffing doesnt come out, And roll them with a rolling pin.
  • Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.
  • Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Paneer Bhurji

Ingredients

  • Paneer [Cottage cheese] (crumbled) : 300 grams
  • Oil : 3 tablespoons
  • Onion,chopped : 2
  • Turmeric powder : 1/2 teaspoon
  • Red chilli powder : 1 teaspoon
  • Cumin powder : 1 teaspoon
  • Coriander powder : 1 teaspoon
  • Tomato,chopped 2 medium
  • Salt to taste
  • coriander leaves : 2 tablespoons

Method

  • Heat oil in a non stick pan ,add onions and saute till light brown.
  • Add tomatoes and fry till pulpy.
  • Add turmeric powder, red chilli powder, cumin poweder and coriander powder salt and saute till oil leaves the surface.
  • Add paneer and cook for a minute.
  • Serve hot garnish with chopped coriander leaves.
3 Comments »

Rajma Masala

A must in every Punjabi household, In northern parts of India Rajma-chawal is something that is famous in almost every restaurant. There’s nothing to beat piping hot Rajma masala served with steamed rice and pickles.. Sounds delicious isn’t it? 🙂

Well, Personally I am a huge fan of Rajma-chawal. My mom used to cook it for me very often which I even carried in my lunch boxes to school. It was a hit between my friends too.

Rajma Masala can be served with pooris, rotis, paratha, or with any accompaniment you like. But my personal favorite is steamed rice.

Ingredients
Kidney beans,soaked overnight : 1 cup
Olive oil : 4 tablespoons ( you can use any other vegetable oil)
Onions,finely chopped : 2 medium
Ginger-garlic paste : 2 tablespoons
Coriander powder : 2 teaspoons
Cumin powder : 1 teaspoon
 Red chilli powder : 1 teaspoon
Tomato puree : 1/2 cup
Garam masala powder : 1 1/2 teaspoons
Fresh coriander leaves,chopped : 1 tablespoon
Salt to taste
Method
Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Drain and reserve the cooking liquor.Heat oil in a non-stick pan. Add onions and sauté till light brown. Add ginger-garlic paste and sauté for 2 minutes.
Add coriander powder, cumin powder and red chilli powder and mix well. Add tomato puree and mix again. Sauté for 3-4 minutes.Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix. Mash the beans a bit and stir again.
Add garam masala powder and mix and cook for 5-7 minutes. Garnish with coriander leaves and serve hot.
Suggestion : I added little green chilies while making ginger-garlic paste, gives a different flavor and also adds a little spice to the gravy
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