CHOLE

A CHAT ITEM FOR ALL YOUR NEEDS.. It is highly accomplished with pury or chapathi

Ingredients
Kabuli Chena 1 Cup
Onions 4 big
Tomatoes 3 big
Ginger small piece
Tamarind lemon size
Garlic 8 flacks
Jaggary 1 tbs.
Salt To taste
Oil 3 spoons
Geen Chilies 2
Cardomon 3
Cloves 3
Cut Coriander leaves to garnish
Preparation:
Soak Chena for 8 hours wash well and cook for 20 min. Grind onions,cardamom cloves ginger.. Remove skin from the tomatoes and grind them separately. Heet oil or ghee in a pan add cumin seeds after few seconds add masala paste to it and fry till the ghee separates from it. Add tomoto paste to it and keep sturring for some time and till the moisture is completely absorbed ad salt and chilly powder along with green chilly. Add tamarind extract, jaggary and boiled chenna with that water. Cook until the gravy is thick enough to serve.
Garnish with coriander leaves. And serve hot …. Tangy Chole ready for taste.

Crumbled Paneer Matar Sabzi

Ingredients:
crumbled paneer 1 cup
fresh green peas 1/2 cup
tomato, chopped 1
low fat milk 1/2 cup
garam masala 1/4 tsp
coriander pwd (optional)
kasoori methi (dried fenugreek leaves) 1/4 tsp
salt and pepper to taste
oil 1 tsp
chopped fresh corainder for garnish 1 1/2 tbsps
Heat oil in a vessel, add the chopped tomatoes and peas and cook on low heat till soft, approx 3-4 mts. Add salt and combine.Add crumbled paneer and stir well to combine and cook for 2-3 mts. Add pepper, coriander pwd, garam masala and kasoori methi and combine and cook further for another minute. Add the milk and go on stirring constantly till the subzi reaches a semi-wet consistency. This could take approx 7-8 mts. Finally garnish with fresh coriander leaves and serve hot with rotis

PALAK TOMATO CURRY

Ingredients :-

Palak 5 bunches

Tomatoes 5

Onions 3

Garlic 6 flakes(smallpieces)

Tamarind juice small cup

Turmeric ¼ spoon

Sugar ½ spoon

Salt to taste

Oil 2 spoons

For seasoning:

Blackgramdal 1 spoon

Mustered seeds 1 spoon

Jeera 1 spoon

Hing ¼ spoon

Red chilly 2

Green chillis 3

Preparation :-

Heat oil in a pan, add the seasoning ,and onions ,add sugar fry for a minute, and add garlic flakes, again fry min, add well wash grated palak, add turmeric, mixed well and pour ½ cup water, cover the pan and cook on low heat for about 5 minutes, add tomatoes, and tamarind juice add salt according to your taste, again cover the pan, wait 5 minutes, finally, sprinkle 1 spoon of basen(senaga pindi) mix well, wait 1 min, after that, serve with rice ., healthy, and tasty palak tomato is ready . . o.k try yourself .

PANASA POTTU [Jack fruit]CURRY

The prime seasonal curry with lots of danger to health but so tasty that is irresistible. The curry once you taste, The taste will make you to repeat. But be cautious it is problematic to your digestive system.

Ingredients:

Tender Jack fruit finely chopped 250 grms
Tamarind Juice ½ cup
Turmaric 1 pinch
Mustered seed powder 3 spoon fulls
Black Gram dal 1 spoon
Chena dal 1 spoon
Hing 1 pinch
Salt to taste
Dry Mirchi 3 nos
Preparation: [It is better to use very tender jack fruit] Take chopped jack fruit into a cooker bowl add turmeric to it. After 2 or 3 whistles remove from cooker and drain the excess water. Take a pan add 3 spoon fulls of oil after getting heat fry gently popu{ Black Gram,Chena dal. Mustered seed, and Dry mirchi. Add cooked jack fruit in to it add salt, tamarind juice to it till it comes to dry state. Then add mustered seed powder.Remove from heat. Take a pan, heat 3 spoon full of oil, add hing to it. Now add this oil. Curry ready Try it in the evening it very irresistible…. Try once..

MENTI KA SUBJI[ Fenu greek curry]

Ingrediants :-

Soaked mentulu[fenu greek seeds] - 1 small cup

Jeera - 1 spoon

Mustered seed - ½ spoon

Turmeric powder - ¼ spoon

Sugar - 2 spoons

Dhania powder - 2 small spoons

Amchur powder - 1 spoon

Cashewnuts - 6 (chopped small pieces)

Kismis (dry grapes) - 1 spoon (chopeed small pieces)

Dry dates - 1 spoon ( chopped small pieces)

Salt - to taste

Chilli powder - as required (1/2 spoon)

Preparation :-

Before 2 hours soaked mentulu, after that through out soaked water, heat oil 2 spoons in a pan add jeera, mustered seed, soaked mentulu mix ones, again add turmeric, chilli powder, salt , and sugar, mix well , add dhania powder, amchur powder,and cashewnuts, kismis, dry dates, now mix well , fry 5 minuts, add ½ cup water fry until thickness , remove from flame , this is dry curry , this is suitable for chapaties ,pur, roti. O.k try your self.