Chole masala recipe...

Normally we used kabuli chana/chickpeas for this chole masala...Its a punjabi cuisine which goes very well  with Bhature/Puri/Roti/Naan/Kulcha....

INGREDIENTS:

• Chickpeas-1 & 1/2 cup.
• Onion-3 (finely chopped).
• Tomato- 3 (finely chopped).
• Ginger-Garlic paste-1 tbsp.
• Chole masala-1 tsp.     *if u don't have chole masala,then also u can prepare.
• Red chili powder-1 tsp.
• Cumin powder-1/2 tsp.
• Coriander powder-1/2 tsp.
• Turmeric powder-1/4 tsp.
• Cumin seeds-1/2 tsp.
• Garam masala powder-1/2 tsp.
• Kasturi methi-few.
• Bay leaf-1.
• Refined oil-3 tbsp.
• Salt to taste.

Method:

• Soak chickpeas in enough water for 4-5 hour.Take a pressure cooker,add the soaked peas & salt,pressure cook it for 2-3 whistle,remove it from pressure cooker after release the pressure.
• Heat oil in the same pressure cooker,then add cumin seeds,when it splutter  add 1 bay leaf,then add chopped onion,fry till it turn golden brown,add ginger-garlic paste,saute it little,then add chole masala powder+cumin powder+red chili powder+coriander powder+turmeric powder+salt,mix it.
• Then add chopped tomato,stir it till tomato become too soft & get dissolve with onion & oil starts to leave the sides of the mixture. 

                                      *u can add little water if the masala starts to stick to the vessel.

• Then add chickpeas & dried fenugreek leaves(kasturi methi) by crushing it in your palm,mix it well with the masala.Then add water & close the lid,pressure cook it 1-2 whistle.open the lid,after release the pressure,make sure that it is soft,add some garam masala powder,mix it & close the lid.keep it 1 min.

                            *Add water accordingly how much thick gravy u want.

• Delicious "Chole masala" is ready to serve.Enjoy dinner with your loved one's.                                                                 

Vermicelli Upma.....

INGREDIENTS:

• Vermicelli-1 cup.
• Onion-1(finely chopped).
• Ginger-1 inch(finely chopped).
• Green chili-2.
• Carrot-1/2.
• Beans-2.
• Cauliflower floret-1.
• Coriander leaves-few.
• Tomato-1.
• Green peas-8-10.
• Salt to taste.

For the seasoning:

• Mustard seeds-1/2 tsp.
• Chana dal(Bengal gram)-1/2 tsp.
• Skinless Urad dal-1/2 tsp.
• Curry leaves-little.
• Refined oil-1 tbsp.

Method:

• Roast Vermicelli in oil till golden brown & keep aside.
• Chop all the vegetables & sliced the green chili & keep aside.
• Heat 1 tbsp of refined oil,add mustard seeds when it splutters,add chana dal+urad dal+curry leaves,saute it.
• Then add chopped onion,Saute till it become transparent,add ginger+green chili+tomato & saute a little.Add all the vegetables & cook for few more minutes(don't overcook).
• Add 2 cups of water+salt & bring it to boil,when water boil,add roasted vermicelli & cook till vermicelli is done,lastly add chopped coriander leaves & mix it.
• "Vermicelli upma" is ready to serve.

Pineapple juice....

Pineapple is loaded with vitamins, minerals, fibre and enzymes and is good for the digestive system. It has a good source of vitamin C and has a soothing effect on the throat. It has very less fat and sodium with no cholesterol. Home made fresh pineapple juice  is healthy, delicious and nutritious.
U can include it on your lazy weekend breakfast...........Enjoy...

INGREDIENTS:

• Pineapple pieces-1 & 1/2 cup.
• Sugar/Honey-1 tbsp.
• Water-1/4 cup.
• Ice cubes-3-4.

Method:

• Scrap off the skin of the pineapple well & remove the hardcore at its center.Cut into small pieces.
• Blend all the above ingredients in a blender & strain the juice.
• "Pineapple juice" is ready to serve...enjoy....

                          

Soya-Matar pasanda.....

Serves:4

INGREDIENTS:

• Soya nuggets-100 gm.
• Cumin seeds-1 tsp.
• Ginger paste-2 tsp.
• Garlic paste-2 tsp.
• Onion paste-1/2 cup.
• Finely chopped tomato-4 tbsp.
• Turmeric powder-a pinch.
• Shelled green peas-200 gm.
• Red chili powder to taste.
• Garam masala-1 tsp.
• Refined oil-4 tbsp.
• Salt to taste.

Method:

• Heat 3 cups of water & immerse soya nuggets in it,by adding a pinch of salt to it.Cook it for 3-4 min,once it cooked,remove from flame,drain & squeeze out water from it,rinse well in cold water 2-3 times & further it squeeze to dry.
• Heat 1 tbsp oil in pan,add cooked soya nuggets for few minutes & keep it aside.
• Heat the remaining oil in the pan & add cumin seeds,after half a minute,add ginger paste,garlic paste,onion paste & stir for 2-3 min.
• Add chopped tomatoes,turmeric powder,red chili powder,salt & cook for few seconds.Add 2 tbsp water & let the gravy simmer to get the desired consistency.
• Add the soya nuggets & peas.cover the pan & cook till the peas become tender.Add garam masala & stir for 2-3 minutes.
• "Soya-Matar Pasanda" is ready to serve.Serve hot with chapattis or rice.

Mushroom Manchurian.......

INGREDIENTS:

• Button mushroom-200 gm/1 packet.
• Cornflour-5 tbsp.
• Ginger-garlic paste-1/2 tsp.
• Green chili paste-1/2 tsp.
• Baking powder-1/2 tsp.
• Ajinomoto- a pinch.
• Oil-for deep frying.
• Salt to taste.

For the sauce:

• Ginger-garlic paste-2 tsp.
• Green chili paste-1 tsp.
• Oil-1 tsp.
• Soya sauce-2 tbsp.
• Red chili sauce-2 tbsp.
• Tomato sauce-2 tbsp.
• Vinegar-1 tbsp.
• Chopped spring onion-1/2 cup.
• Ajinomoto- A pinch.
• Cornflour-1 tbsp.

Method:

• Make a batter with cornflour,ginger-garlic paste,green chili paste,salt & little water.Dip the mushroom in this batter & deep fry in hot oil.

For the sauce:

• Heat oil,add ginger-garlic & green chili paste & fry for 2 minutes.Add 1/2 cup water & bring to boil.Add cornflour dissolved in water.
• Add the sauces,salt,ajinomoto & mix well.Add the fried mushroom & cook till sauce just coats the mushrooms.
• "Mushroom Manchurian" is ready to serve.Serve hot & garnish with chopped spring onions.