Recipe- Choley

Choley

Ingredients
Chickpeas/ Choley 1 cup (Soaked overnight)
Salt 1 tsp (or according to taste)
Amla Powder 1 tsp
Ghee 1 tbsp
Hing /Asafoetida 1 pinch
Jeera 1 tsp
Onion 1 medium
Green Chili 5 medium
Ginger Garlic Paste 2 tsp
Tomato puree 1 cup
Red Chili 1 tsp (or as per your taste buds)
Chole Masala 3 tsp (Store brought)

Method

• Wash and drain choley properly.
• Take a pressure cooker and boil choley with 1 tsp salt and 1 tsp amla powder.
• When done mash choley a little bit with a heavy spoon (Fig 1). 
• Now take 1 tbsp ghee in another pan and heat on high flame.
• When ghee is hot enough add jeera and hing, let it cracker.
• Then add chopped onion and fry untill pink in color.
• Add Ginger garlic paste and fry.
• Add green chili and fry (Fig 2).
• Add tomato puree and fry til it starts leaving sides (Fig 3).
• Add red chilli powder and chola masala, fry for few minutes.
• Reduce the flame to low and cover the pan for 5 minutes.
• Add boiled choley and mix well.
• Cover and cook on low flame for another 10 minutes.
• Garnish with onion, ginger and green chilis.
• Serve hot with rice, bhature or chapati.

Tips
If you do not eat onion you may omit this from recipe and follow the procedure.
While boiling choley add amla powder, it will give dark color as well you may not need to put extra aamcur powder.
Mash them a bit for the gravy texture.
Adjust the chilis according to your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Traditional Pitod/ Pitor Curry

Traditional Pitod/ Pitor Curry

Ingredients
For Pitor
Besan (Gram Flour) 1.25 small cup
Curd (Thick Consistency) 1 small cup
Water 2 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Aamchur Powder 1 tsp
Ginger 2 tsp (Grated)
Green Chilli 1 tsp (Finely chopped)
Oil 1 tbsp. + to fry

Jeera 1 tsp

Hing /Asafoetida 1 pinch
For Curry
Oil 1 tbsp

Jeera 1 tsp

Hing /Asafoetida 1 pinch
Turmeric Powder 1 tsp

Coriander Powder 2 tsp

Red Chili Powder 1 tsp

Ginger Paste 2 tsp

Tomato Puree 5 tbsp.

Curd 1 cup (Thick Consistency)

Salt 1 tsp (or according to taste)

Method
For Pitor 

Take curd in a deep bowl and beat well.

Add sieved besan and mix well.

Add turmeric powder, salt, aamchur powder, ginger and chill mix well.

Add water and mix to a batter (make sure no lumps are formed).

Take 2 plates and grease with oil. Keep aside.

Take oil in a heavy bottom or a non stick pan and heat on high flame.

When oil is hot enough add hing and jeera and let it cracker.

Add this batter and keep stirring on high flame until a boil.

Reduce the flame to low and keep stirring for another 8-10 minutes.

The batter will looks more shiny and thick.

Switch off the flame and spread this batter on greased plates in a thick layer.

This will set and dry in another 10-15 minutes.

Cut in to 2x2 inch pieces with the help of a sharp knife.

Deep fry or shallow fry them and keep aside. 

For Curry

Take 1 tbsp oil in a pan and heat on high flame.

When oil is hot enough add jeera and let it cracker.

Add asafoetida, ginger paste, turmeric powder, coriander powder, red chili and fry.

Add tomato puree and fry till it leave sides of the pan.

Switch off the flame and cover the pan.

Now take curd in a small bowl and beat well for few seconds so that their is no lumps.

Add this curd to the gravy and mix well.

Switch on the gas on medium flame, fry and keep string otherwise it will curdle.

When a boil comes turn the gas to low flame.

Cover the pan let it cook for 5-6 minutes.

Add sufficent water (depends how thick you want the gravy) cover the pan and let it boil.

Check in 3-4 minutes if gravy starts leaving oil, switch off the gas.

While serving take pitor in a bowl and pour hot curry over that.

Serve hot with puri, paratha, chapati or rice.

Tips

Switch off the flame before adding curd. 

Keep stirring after adding curd as it can curdle otherwise.

"Be Vegetarian be Happy"

"Live and Let Live"

Recipe- Mirch Ka Salaan

Mirch Ka Salaan

Ingredients

For Stuffing
Ghreen Chilli Moti  5 nos

Grated Paneer 3 tbsp

Boiled Potato 1 small
Salt 0.5 tsp (or according to taste)
Jeera powder 0.5 tsp
Black salt 0.5 tsp
Chat masala 1 tsp
For Gravy
Oil 1 tbsp

Jeera 1 tsp

Curd 2 tbsp
Hing /Asafoetida 1 pinch

Ginger Paste 2 tsp

Tomato Puree 5 tbsp

Turmeric Powder 1 tsp
Coriander Powder 2 tsp
Salt 1 tsp (or according to taste)

Method

• Wash Green chili properly, wipe with clean kitchen towel.
• Slit them, remove the seeds and keep aside.
• Now we will prepare stuffing.
• Take a small bowl, mash well boiled potato and grated paneer.
• Add salt, jeera powder, black salt and chaat masala mix well.
• Fill this stuffing in all slit green chilis.(Reserve around 2 tbsp of stuffing for gravey.)
• Not take 1-2 tbsp oil in a flat pan and fry stuffed chili from all sides.
• Cover the pan and leave on low flame for around 5-6 minutes.
• Check when chilis are soft switch off the flame and keep aside.
• For gravy take 1 tbsp oil in a pan and heat on high flame.
• When oil is hot enough add jeera and let it cracker.
• Add asafoetida, ginger paste, turmeric powder, coriander powder and fry.
• Add tomato puree and fry till it leave sides of the pan.
• Switch off the flame and cover the pan.
• Now take curd in a small bowl and beat well for few seconds so that their is no lumps.
• Add this curd to the gravy and mix well.
• switch on the gas on medium flame, fry and keep string otherwise it will curdle.
• When a boil comes turn the gas to low flame and add reserved stuffing mix well.
• Add sufficent water (depends how thick you want the gravy) cover the pan and let it boil.
• Check in 3-4 minutes if gravy starts leaving oil.
• Switch off the gas.
• For serving take gravy in a bowl and slip the chills inside.
• Serve hot with puri, naan, chapati or rice.

Tips

Switch off the flame before adding curd. 

Keep stirring after adding curd as it can curdle otherwise.

Remove seeds from chilis or it can go really hot.

If you want more spicy you can add red chili powder to the gravy.

"Be Vegetarian be Happy"

"Live and Let Live"

Recipe- Palak Paneer

Palak Paneer

Ingredients
Palak /Spinach 3 bunch
Paneer 100 gm
Tomato 1 medium
Onion 1 medium
Green Chili 2 medium
Ghee 1 tbsp
Jeera 1 tsp
Coriander seeds 1 tsp
Hing /Asafoetida 1 pinch
Ginger Garlic Paste 2 tsp
Red Chili 1 tsp (or as per your taste buds)
Salt 1 tsp (or according to taste)

Method
Soak washed and clean palak in big bowl filled with water for half an hour, so that all dirt (if letft) sits down in the bottom of bowl.
Boil 3-4 cups of water (with 1 tsp salt) in a deep pan and add washed palak to it.
Cover the pan and leave for 10 minutes on low flame.
Switch off the flame and remove palak in another bowl.
When palak is cooled enough grind it with green chili in mixer jar, set aside.
Take 1 tbsp ghee in a pan and heat on high flame.
When ghee is hot enough add jeera and let it cracker.
Now add hing, coriander seeds and fry.
Add finely chopper onion and fry untill pink in color.
Add Ginger garlic paste and fry.
Add roughly chopper tomato and fry untill soft.
Add red chilli powder and palak puree fry fow few minutes.
Reduce the flame to low and cover the pan for 5 minutes.
Meanwhile cut the paneer in to approx 1 inch pc.
Heat a non stick tawa on medium flame.
Roast paneer (without using any oil or ghee) on all sides.
When done remove in a bowl.
Now check the palak if done switch off the gas and mix with roasted paneer. 
Serve hot with naan, chapati or rice.

Tips
If you do not eat onion garlic, omit it from recipe.

"Be Vegetarian be Happy"
"Live and Let Live"