Chole/Chickpea curry restaurant style

One of the most famous north Indian curry which is soooo famous as day to day, special event, wedding or religious function curry that it is not surprising to have various styles of making it. Every household have its own style of making chole. Today I am sharing my version of making chole. 

This special curry have lots of spices that makes it so delicious, lip smacking and aromatic dish.

Ingredients:
 2 cups Chole or chickpea soaked preferably overnight or atleast 5-6 hours.
 2 table spoon oil.
2-3 dry bay leaves
3-4 cloves.
salt as per taste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala

 Dry Ingredients:  
1 black Cardamom or badi ilaichi.
1 tsp Cumin seeds/jeera
1 tsp whole coriander/ sabut dhania
1 small stick cinnamon/ daalchini
1 tablespoon anardaana
2-3 whole dried red chilli/ sabut laal mirch.
5-6 sabut laung/ clove

Wet Ingredients for paste:
3 medium tomatoes chopped
2 medium onion chopped
1 inch ginger
6-7 cloves of garlic.
8-10 resins/kishmish if u dont have you can use grapes/orange or 2 dates(khajoor)

Method:

1. Preparation:
Boil pre soaked chole until soft but not completely mashed. Mash 1-2 table spoon of chole and mix, that will make ur gravy thick.

Now dry roast all dry ingredients until lightly brown.

 Let it cool completely and grind to a fine powder,

Now make a paste out of all wet ingredient.

2. Assembly

Take a deep pan and add 2 tablespoon of oil. Add dried bay leaves, cloves and fry till light brown in color. Now add tomato onion paste and cook until oil separates.

Add salt, turmeric powder, coriander powder, red chilli powder and cook for 30 seconds until spices get cooked. Now add roasted spice powder and cook for more 30 seconds until these spices release beautiful aroma.

Add boiled chickpeas and mix well, add water as per required consistency. 

Taste test for salt. Boil for 10 minutes on medium temperature. Finish with garam masala.

Serve hot with Bhature, Naan, Roti or Rice.

Please leave feedback.

Mava/Khoya coconut Gujhiya

Holi without this awesome sweet feels incomplete. Crispy dryfruit, coconut and mava filled dumplings soaked in sugar syrup..This sweet is heavenly yummilicious. Everyone have their own way of making this sweet and various kind of fillings. There is no hard and fast science to make this, only some tips to make them crispy. so here presents my version of Gujhiya.

Ingredients:

Pastry:

2 cup plain flour

3 tbs ghee melted

1/4 tsp salt

lukewarm water.

Filling:

500 Gm khoya/mava

1/2 cup dessicated coconut

1/2 cup coarsly ground nuts(cashew,pistacheo, almond)

2 tbs crushed pistacheo for garnish

1 tsp cardomom powder

3/4 cup castor sugar. ( sugar quantity can be adjusted as per individual taste)

Sugar syrup:

1 cup sugar

1 cup water

2 tsp milk

Procedure:

Dough:

Add salt and melted ghee in flour and mix well to get bread crumbs like mixture.

Now add lukewarm water little at a time and prepare a firm dough. Do not knead the dough too much. Cover with cling wrap or damp kitchen towel and keep aside to set for at least 1/2 an hour.

Sugar syrup:

Add 1 cup sugar to 1 cup water and cook on medium flame.

When sugar is melted add 2 tsp of milk.

collect and discard scum collected on top.

Cook until you get 1 string consistancy. Keep aside.

Filling: 

In a heavy bottomed pan take mava and keep stiring on medium flame for 2 minutes.

Add coconut and ground nuts, Keep stiring on low medium flame until u get a golden brown mixture.

Add sugar and Cardomom powder, mix well and switch off the gas. keep aside for cooling down.

Now devide the dough in 20 equal parts.

Take one part and roll it like a small poori.

Now add 1 table spoon of filing 

wet the circumfrance, fold and seal the edges properly so that filling does not come out while frying.

Make all of them and keep aside.

keep the dough and shaped Gujhiya covered all the time otherwise they will become dry.

Now heat oil in a deep bottomed pan and fry gunjhiya on medium flame until golden brown. Do not fry them on high as it'll result into softer gujhiya.

Drain on a paper towel and dip in hot sugar syrup nicely. 

Take out gujhiya gently and sprinkle with crushed pishtacheo while still warm.

Cool them slightly before serving. Enjoy your yummilicious Gujhiya. Happy Cooking, please leave feedback as it's important  for me to improve :)

 

Nutty Bharva Baigan/ stuffed brinjal

One of my most favourite beigan recepi. Even a brinjal hater will appreciate this nutty yummy dish. I am making this dish since my college time and it never failed to impress.

Ingredients

300-400  gms small beingan. cut and keep the base intact like we do for bharwa baigan, soak in salted water for 15-20 mins.

1/4 cup roasted peanuts, 

1/4 cup coconut grated fresh or dried but fresh will give better taste.

1/4 cup white sesame seeds

1 lemon sized tamarind 

2 medium size onions sliced fried lightly brown 

8-10 garlic pods

small piece of ginger

1 tsp red  chilli powder

1/4 tsp turmeric powder 

2 tsp dhania powder 

1 tsp garam masala. 

Procedure:

Roast the peanuts, coconut and sesame seeds separately without oil on low flame till light golden

Fry sliced onions in little bit of oil.

Now grind roasted peanuts, coconut sesame seed, onions, ginger, garlic into thick paste by adding little water.

Heat 1 tbs oil in a heavy bottom pan. add the prepared mixture and keep cooking on low flame until oil seprates.

As oil begins separating add the dry spices and cook for 1 minute stirring continuosly. 

Add tamarind pulp mix well and add the brinjals.

Adjust salt, add some water and cook on sim until beigans are tender. 

garnish with some coriander leaves. can be served with roti or rice.

Do try guys and give feedback. Happy cooking :)