CHOLE BATURA

 INGREDIENTS:

KABULI  CHANNA   -   250gms
ONION LARGE     -   3[chopped]
TOMATO       -   3[chopped]
GINGER GARLIC PASTE -  1tbspn
CORIANDER POWDER  - 2spn
CUMIN POWDER   -  2spn
RED CHILLI POWDER - 2spn
HALDI  POWDER - 1/4 spn
GARAM MASALA POWDER - 1spn
SALT  -  FOR TASTE
SUGAR - LITTLE
FRESH CREAM  2spn.


METHOD:

1. Soak the channa in  water for seven hrs.[overnight]
 2. Drain the water and boil channa  in the pressure cooker till they become soft.
3.Heat the pan on medium flame, and  put the oil in the pan.
4.When oil is ready, put the chopped onion and fry till they turn brown,.immediately add ginger garlic paste, chopped tomatoes and fry for some time.
5. Now add boiled chole with its stock.
6.Add cumin powder, coriander powder,turmeric,   red chilli, garam masala powder, and little sugar and salt for the taste.
7.Cook the channa  with gravy for 10 minutes, till the gravy dries, but masala should not burn.
8. Garnish with coriander leaves, cut onions.
9. Chole goes well with batura/ puris/ chapati.


:RECIPIE FOR BATURA.
TWO CUPS MAIDA FLOR
 SALT ,  SUGAR, CURD AND  MAKE A DOUGH ABOUT 3 HOURS BEFORE.THEN ROLL IT AND DEEP FRY IT.

TOMATO CHUTNEY

INGRIDIENTS:

3 - tomatoes (big sized), halved
2 tsp - black gram
8 - dried red chillies
Salt to taste
3 tsp - oil
Asafoetida, a pinch
Tamarind, size of a tamarind seed
1/2 tsp - mustard
Curry leaves, a bunch

Method

1. Heat a kadai, add oil and let heat.
2. Add asafoetida, red chilies and black gram, and fry, and as it turns to golden colour, remove chillies and black gram, without oil, to a bowl and set aside.
3. Add the tomatoes to the remaining oil, stir well, cover and cook.
4. Check and stir periodically, and you can see the skin shriveling and coming off.
5. Remove from heat, cover and let it cool.
6. After 10 minutes, deskin the tomatoes, add the fried chillies, salt, tamarind and grind well in a mixer.
7. Season with mustard and curry leaves.
8. Goes well with pongal, dosa and steamed rice (with a dash of coconut oil).

PALAK PAKORA

Ingredients:
1 cup - spinach (palak), washed and chopped
1 cup - besan powder
1/2 cup - rice flour
2 - 4.Green chillies, chopped
1 tsp - ginger, chopped
Salt to taste
1 tsp - saunf/fennel
1/2 tsp - garam masala
1/2 tsp - garlic, chopped
1/4 cup - shallots, chopped
1 tsp - coriander powder
1 tsp - sugar (optional)
1/4 tsp - turmeric powder
1/2 tbsp - hot oil for mixing
Oil to deep fry

Method

1. Mix everything along with hot oil and keep aside for 15 minutes.
2. Sprinkle some water to get the right consistency.
3. It should not be watery and the consistency should be that of chappati dough.
4. Heat oil and put the mixture as balls or just like regular pakoda.
5. It is very easy, delicious and rich in protein and iron.
6. Enjoy the spinach pakoda any time.