Chhole

CHHOLE RECIPE


White/Kabuli Chana/ Chickpeas (Garbanzo beans) - 1 cup
Onions - 1 - chopped fine
Tomatoes - 2-3 chopped fine
Ginger-garlic paste - 1 tsp (optional)
Turmeric - 1/2 tsp
Red Chilli powder - 1 tsp or more as per taste
Corainder-cumin powder - 1.5 tsp
Salt - as per taste
Ghee for Tempering
Cumin - 1 tsp
Cinammon stick - 1/2"
Bay Leaf - 1-2
Lemon juice or Amchur powder for the extra tang
Finely chopped cilantro for Garnishing


Procedure

1. Soak the Chana in 4-5 cups of water fpr 6-8 hours or overnight.
2. Pressure cook the chana for 4 whistles or until tender. It should be soft, but also have a slight bite to it and not be mushy.
3. In a wide pan, heat Ghee on meduim flame. Once hot, add the cumin and let the seeds sputter and turn a shade darker.
4. Add the Cinammon stick and bay leaf and allow to brown slightly. Do not let it burn.
5. Add the Ginger Garlic Paste and saute on low flame till all the raw smell is gone.
6. Add the onions and saute till lightly browned and cook. You could add some salt at this step to facilitate cooking the onions.
7. Once Onions are cooked, add the tomatoes and let it cook really well. add the turmeric, chilli powder, and coriander-cumin powder and salt. Let this cook well.
8. Add the cooked chana to this tomato - onion mixture and let it simmer for 30 minutes at the least. Keep stirring to keep it from sticking to the pan. Add water if needed and adjust for spice and salt.
9. Take off the flame and keep covered for 10-15 mins. Add the lemon juice/amchur and mix well. The extra zing that the sour ingredient provides to the dish is unmissable!  Garnish with cilantro.

Serve with Plain Paratha or Rice and top with Ghee!


This version of Chhole does not use Garam Masala, but rather uses three ingredients of Garam Masala in their whole form. If you prefer more spices, feel free to add 1/2 tsp of Garam Masala.

Instant Corn Dhokla (Savory corn cake (steamed))

Corn is still in season (the american corn variety), and this Dhokla is a fantastic way of being able to enjoy corn in a different look.

This Dhokla is super easy to make, under thirty minutes, and there's no way this recipe cannot come right. Yes, that's what I can confidently say after trying and testing this recipe multiple times before posting this here.

Ingredients :

Shelled Corn - 1 cup
Semolina (Rava) - 1 cup
Thick curd - 1/2 cup
Water - 1/2 cup + 2 Tbsp
Ginger - Chilli paste - 1 spoon  (Or chillies and ginger)
Salt - to taste
Tumeric - 1/4 tsp
Fruit Salt (Eno) - 3/4 - 1 tsp
Oil - for greasing
For the tempering
Oil- 4 Tbsp
Mustard Seeds - 1 tsp
Asafoetida - a pinch
Sesame Seeds - 1 Tbsp
Curry leaves - 8-10

For a vegan version, cut out the curd, replace with 1/2 cup of water + 1 tsp of vinegar ( I haven't tried this, but logic tells me this should work perfectly and give similar results)

Directions:

1. Get a Dhokla plate and steamer ready on the stove. The right time to pour the dhokla batter is when the water in the steamer starts boiling. Keep the greased plate in the steamer so that it gets warm to hot. (Gujaratis do this, and their dhoklas turn soft always, so I see no harm in following this) Till this is ready, we can get to the other preps.
2. In a blender, fine grind the corn, curd, chilli-ginger. 
3. Pour this into a bowl, add salt, turmeric, Semolina, water and mix well. 
4. Add the fruit salt, and mix throrougly in quick movements.
5. Pour the batter in the greased dhokla plate 
6. Steam for 15 munites. 
7. Remove from flame, and allow to cool
8. Prepare the tempering - heat oil, add mustard seeds, allow them to sputter, add asafoetida, sesame seeds and curry leaves. Remove from flame. Allow to cool. 
9. Pour the tempering over the Dhokla, cut into squares and enjoy.
10. This goes well with Dry Garlic-Groundnut Chutney (recipe coming soon) and a glass of buttermilk! 

Enjoy! 

Paalak Shorba - An Indian twist to Spinach Soup

Rainy Sunday Evening, organic Spinach that's freshly plucked, and this at 5 PM. 

How would you want to have Spincah for Dinner?

Well, the choices are many! 
Spinach Rice for a sumptuous dinner, or Spinach Fritters - the humble and indulgent Palak Pakoras, or the healthy spinach soup!! 
And when the rains make you lazy, or rather make you admire nature that you do not want to leave your couch overlooking the outdoors, wouldn't it be great to have a recipe that's done in less than 30 minutes??! No, there's no magic wand that I possess, but just the want to eat healthy on a rainy day! :-D
So, then Soup/Shorba it is - in less than 30 minutes! 

Here's the recipe : 

What goes in: 

Spinach - 1 big bundle 
Onion - 1 chopped lengthwise 
Garlic - 5-6 cloves - chopped finely
Bay leaf - 1 
Peppercorns - 8-10 - crushed coarsely 
Green chilli - 1
Salt to taste
Oil or Ghee (Clarified Butter) - 1 tsp 


How you make it: 

1. Pick and wash the Spinach clean, two three times till the water is clear. 
   
2. Take a big vessel with some water and place the spinach in a colander in the vessel of boiling water, such that the colander doesnt touch the water. You might want yo use a colander with a stand, or a ring that sits in the bottom of the big vessel on which you can place the colander. Cover this vessel wit a lid.
3. Steam the spinach for about 7-8 minutes. Once done,
4. In the meanwhile, heat a saucepan, add oil/ghee. I used Ghee, it gives a nice rich taste. Once it is hot, add the crushed peppercorns and bay leaf.
   
    
5. Add the onions, ginger, garlic and chilli. Add some salt and saute till the onions are translucent. Once done, turn off the flame. 
6. In a blender, blend the sauteed onions and the steamed Spinach until fine. You might want to add some water to ensure it gets blended smoothly. 
   
7. Empty this blended mixture into the saucepan, add water - about 2 cups - you can really adjust the quantity of water. Add salt to taste. You might want to add pepper powder for an extra kick. 
8. Bring this to a boil. Shorba is ready! 
   

Notes : 

• Serve with a little ghee and piping hot! 
• Cheese lovers may add grated cheese. 
• This shorba doesnt have to be very thick, the cornflour thickener is not really needed.
• Skip the Ghee, use Oil for Vegan version

Pigeon Pea Gravy / Whole Toor Gravy

Pigeon Eye Pea Gravy (Whole Toor/Arhar Gravy)
We all have toor dal, some of us, almost daily, and Indian meals are incomplete without Daal. This gravy is a
healthy, tasty and an interesting twist to the humble Toor/Tuvar/Arhar Daal. A lot of health advocates mention that whole pulses are better than lentils. Since the lentils available in the market are all polished so fine, that most of the nutrition is lost.
SO this is a recipe to try, when you want to add taste to your meal, with totally Indian ingredients!
This gravy is very simple to make and no exotic ingredients have been used hre.

This dish is also staple in Gujarat, where it is paierd with wholesome Jowar Rotis or Rice Rotis that make up a complete meal. Depending on which part of India or the world you are located, you may have to check up with the local grocer for the pigeon eyed peas. In India alteast, any gujarati grocer would happily source it for you. This may not be available in any supermarket, though you may try. I believe this is because most of the
supermarkets stock the high selling items and Toor dal surely has higher demand as compared to its humble whole grain.

The whole grain is available in two variants - red and light coffee coloured.

In this particular preparation, I used the red variety. 

The whole Toor, when cooked, as an innate, unmissable flavour, hence does not need any spices.

Simple to cook, and finger-licking good!
Here's the recipe

What goes in: 

Whole Toor/Arhar/Pigeon Peas - 1 1/4 cup - soaked overnight and cooked until tender ( upto about 5-6 whistles) 
Onions - 3 Nos, thinly sliced vertically
Oil - 2 Tbsp
Cumin - 1 1/2 tsp 
Salt - to taste
Turmeric - 1/2 tsp 
Chilli Powder - 4 tsp - adjust to taste
Ginger - 1 tsp, grated
Asafoetida - a pinch
Curry leaves - 8-10
Corainder for the garnish 

How you make it: 

1.  Pressure cook the Toor with some salt until tender. Do not drain the water used for cooking. this can be used. 
2. Heat oil in a skillet, and add the cumin, asafoetida, ginger. Add the curry leaves.
3. Add the onions, a bit of salt, and sauté well till onions are translucent.
4. Add the turmeric and chilli powder, salt. 
5. Mix in the cooked toor along with the water and let this boil well for about 15 minutes. You may adjust the consistency of the gravy as you wish. 
6. And the gravy is ready! Serve Hot with finely chopped corainder.
7. This is best had with Jowar Rotis, and its the staple gujarati combination too. Chapathis/Rice also are a fine combination, if Jowar Rotis are not what you prefer. 

Enjoy! 


Note: 

• Nothing can go wrong in this recipe. 
• The Asafoetida and the Ginger help counter the bloating properties of Toor/Arhar. Make sure you add them. 
• You may add 1 tsp of tamarind paste if you wish to have a more tangy flavour. 

Hot and Sour Soup

Who doesn't like the tangy Indianised Chinese hot and Sour Soup that is so popular? 

I still doubt if the Chinese ever prepare that variation, but I am sure every Indo-chinese food loving loves this spicy sour soup! 
I prepare it with a mix of veggies (popular in the indo-chinese food), and in goes a good quantity of the spice lending humble garlic, ginger and chilli.
It is simple to make, and filling in itself. It can make up for a meal ( for the weight-watchers) or can be followed by sumptuous Chinese Fried Rice. (The recipe shall follow) 

What goes in: 

Finely Shredded cabbage 1/4 cup
Finely shredded cabbage 1/4 cup
Shredded capsicum - half of the capsicum
finely chopped garlic - 1 tsp 
Finely chopped green chilli - 1 tsp 
Finely chopped / grated garlic - 1 tsp 
Salt to taste
Oil/Butter - 1 tsp 
Corn flour - 2-3 tbsp 
Soya Sauce - 2 tbsp
Water or vegetable stock - 4 cups
Vinegar - 1 tsp 


How you make it: 

1. Take a big pan and heat the oil/butter.
   
2. Add the Chilles, garlic and ginger. Saute it for a bit, watch that the garlic doesn't brown. (Browned garlic lends a different flavour, which is quite indian) 
   
3. Put in the shredded vegetables and add some salt. This will moisten the veggies and they'll start to cook. You do not want to overcook them, soup is always better wit crunchy veggies. 
   
4. After about 5 minutes of sauteeing, add water and bring to a boil. You can add as much water, as the number of soup takers. this means you will have to adjust the veggies. 
5. Add the soya sauce, and then add salt. Soya sauce contains some salt, so you would want to taste first and then add the salt. 
6. Bring to a good boil. 
7. Take a small bowl and mix cornflour with 3-4 tbsp cold water. Put this mix into the boiling soup. in about a minute, you will see that the soup has thickened. Check the thickness. You may want to add more of the cornstarch to have a thicker soup. 
8. Mix in the vinegar and turn off the stove.
9. And the hot and sour is ready. Enjoy!!!

Some gyan: 

•  If you would like Clear veg soup, leave out the soya sauce and vinegar. Moderate the chilli, cut out the garlic and ginger. Add a handful of green peas, and serve with a dash of lemon and coriander. Clear Veg soup is not very spicy. 
• Vinegar/lime juice should be mixed after the soup boils and after you turn off the flame. 

Spinach and Corn Veg Gravy

Its that time of the year when corn is seen everywhere in markets. A roasted corn-n-the-cob is an all time favourite, agree, but corn tastes great when teamed up with the right veggies too. Here is my version of the popular Spinach-Corn Veg gravy. I am a total fan of Spinach, (A Popeye fan too ;-)), and I can't thank God enough for this lovely green Vegetable! :-) 

Here's my recipe which generously serves 4

Ingredients: 

Spinach - atleast 2 bundles 
Corn - 3/4 - 1 cup, boiled (The indianised-american, yellow variety) 
Onions - 2 finely chopped
Garlic - 4 cloves, finely chopped
Kasuri methi - 2 tsp
Green Chillies - 3 nos
While Garam Masala - 

Cinammon - 2" sticks - 2 Nos

Cloves - 4 

Bay leaf - 1 

Powdered Garam Masala - 1 tsp 

Turmeric - 1 tsp

Chilli powder - 2 tsp ( as per taste) 

Salt - As per taste

Milk - 3tbsp 

Ghee - 2 tsp (Clarified Butter)

Cumin - 1 tsp 

Method: 

1. Clean and wash the spinach well. Steam it in a colander. This process should be timed well. Steam the spinach only for about 5 mins. Turn off the heat. 

2. Pressure cook the corn till tender. 

3. Let the spinach cool. A way of cooling it is to hold it under running water, or immerse in vessel full of cold water. In my opinion, this will sap the spinach of its nutrients, so Avoid this. Once spinach cools a bit, puree the spinach along with a handful of the boiled corn, kasuri methi and green chillies. The pureed corn will impart thickness to the gravy. Puree the corn first, adding the spincah later. Keep the spinach coarse. 

4. Take a skillet, and heat the ghee. Once hot, add the cumin. Add the whole garam masala and fry well. 

5. Add the garlic, saute for about a minute on low flame before it browns. Add chopped onions and saute till they are translucent. 

6. At this stage, add the turmeric, chilli powder and the garam masala. Ensure it mixes well. Add the boiled corn. Saute well ensuring it doesn't stick to the skillet. 

7. Finally add the pureed spinach-corn mixture. Add salt as per taste. Add some water to loosen the gravy. 

Let this simmer for a while. Add the milk. Let this cook for 7-8 mins. 

Spincah-corn veg gravy is ready. 

Goes well with hot Paratha/Chapathi. 

 (Recipe adapted from Tarla Dalal's collection) 

Some Notes: 

- I personally do not favour mixing Tomatoes and Spinach as it changes the colour and texture, and alters the rich spinach taste. Iron sources like spincah must be combined with Vit C sources, and a dash of lime can add that nice tangy flavour to this rich dish. ( Either avoid the milk or the lemon juice, we all know why... ;-) ) 

- If Spinach is coarsely pureed, it adds a nice texture.

- Kasuri Methi is dried Fenugreek leaves - adds a whole new flavour to spinach. 

- Milk is completely optional. 

- Add salt with caution, spinach contains sodium, so it will have some traces of salt.