Chickpea salad is a very simple and nutritious salad.
Chickpea also known as Garbanzo beans and in India it is known as chole or kabuli chana.
Chickpeas are loaded with protein and fiber.
The iron, calcium, magnesium, manganese, phosphate, zinc and vitamin K content present in chickpeas which contribute to building and maintaining bone strength.
Enjoy it as a light dinner, or pack it up for lunch or you can enjoy this as healthy breakfast or as an evening snack.
How to make Chickpea Salad
Chickpeas/Kabuli Chana – 2 cups soaked in water for 6 to 8 hours
Onion – 1 finely chopped
Cucumber – 1/2 chopped
Tomato – 1 chopped
Green Chili – 2 finely chopped
Lemon juice – 2 tbsp
coriander leaves – chopped
Chaat masala – 1 tsp
Salt as per taste Method:
Pressure cook soaked chickpeas with 4 cups of water and 1 tsp salt till 4 whistle.
Drain Chickpeas and Cool completely.
Combine the Chickpeas/kabuli chana with the remaining ingredients for the salad.
Pomfret is my one of the favorite sea food, specially I love Pomfret Fry.
It’s very simpe and quick to cook Pomfret fry.
Pomfret fry is very soft and juicy. To make simple pomfret fry on tawa you just have to marinate fish with spices mentioned below and fry it on tawa or pan. Drizzle some lemon juice and eat with onions, you will love it.
How to make Pomfret fry
Pomfret Fish – 1
Ginger garlic paste – 2 tbsp
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Chili powder – 1/2 tsp
Cumin powder – 1/2 tsp
Lemon juice – 1 tbsp
Salt as per taste
Oil to fry
Clean pomfret fish and make slits on the fish with a knife.
Mix all the spices together to make a thick paste.
Add lemon juice and salt to spices.
Coat the fish with spices paste making sure to push the masala inside the cuts. Let it marinate for 10 minutes.
Heat vegetable oil in a non stick pan. When the oil is hot, gently place the Pomfret and fry for 3 to 4 minutes on medium heat.
After 3 to 4 minutes, carefully flip the fish and cook on the other side for another 3 to 4 minutes.
Remove the fish carefully from pan . Serve hot along with lemon slices and some sliced onions.
Chhole is one of the most famous north Indian vegeterian dish. Chhole is basically Chickpea cooked in Indian style curry.
It is also called as Punjabi Chhole or Chhole Masala.
Chhole is the best accompaniment of bhature, puri and rice.
Chhole Bhature, Chhole Puri and Chhole Chawal are the most famous Chhole dishes.
To make Chhole you have to soak chickpeas/kabuli chana for 6 to 8 hours. In my recipe I have used soaked chickpeas directly.
You can also first boil chickpeas and add with cooked spices. But I prefer without boiling one method.
I cook spices with chickpeas and lastly pressure cook it, so get very nice flavor of chickpea curry.
For perfectly puffed restaurant Bhature Recipe Click here.
How to Cook Chhole
Chickpea / Kabuli Chana – 250 gm soaked for 6 to 7 hours
Onion – 3 to 4 medium sliced
Ginger Garlic paste – 2 tbsp
Cumin / Jeera – 1 tsp
Tejpatta/ Bay leaf- 1
Elaychi / Green cardamom – 4
Cinnamon stick/ dalchini – 1 small piece
Green chili – 2
Turmeric/ haldi powder – 1 tsp
Coriander/ Dhania powder – 1 tsp
Chili / Mirch powder – 1 tsp
Cumin/ Jeera powder – 1 tsp
Tomato – 1 medium chopped
Method to make spicy Chhole:
Heat 3 to 4 tbsp oil in a pressure cooker.
Add Hing / asafoetida.
Add 1 tsp jeera, 4 cardamom, one of inch Cinnamon stick and green chilies.
Add 3 to 4 thinly sliced Onion. Cook till Onion turns golden.
Add soaked Chickpea / Kabuli chana.
Cook it for 4 to 5 with stirring at intervals.
Meanwhile Take 2 tbsp ginger garlic paste in a bowl. Add 1 tsp turmeric, 1 tsp chili, 1 tsp coriander and 1 tsp cumin powder. Add some water to make a thick paste.
Now add prepared spices paste to chickpeas.
Now cook it with continuous stirring till spices are cooked and oil starts separating from it.
Now add 1 chopped Tomato and Salt and cook till tomatoes become soft.
Once Tomatoes cooked completely, add 2.5 cups of water.
Add 1 tsp garam masala powder and coriander leaves.
Now cook it till 2 whistle. Then switch off the flame and let it set for 5 minutes.
Open pressure cooker and serve Chhole garnish with fresh coriander leaves, chopped onion, lemon slice and green chilies.
Macaroni Kheer is a delicious recipe. This is basically macaroni cooked in milk with sugar. I am using milkmaid instead of sugar, but you can use sugar instead of milkmaid. The difference is you will get thicker texture while using milkmaid.
I have also used green Cardamom for getting nice aroma of it. You can add vanilla essence instead of cardamom. It’s based on your choice whether you like cardamom flavor or vanilla flavor.
Sweet Macaroni is a great choice for children.
Macaroni Kheer is also known as Macaroni Paysam or Sweet Macaroni.
Sattu Paratha is a famous dish of Bihar region of India. The main ingredient of Sattu Paratha is sattu which is made of roasted chana/gram dal (powdered roasted grams).
It’s a delicious recipe. Sattu is mainly famous in state of Bihar, Jharkhand and UP. You can get ready made Sattu at groceries store. You don’t have to prepare it yourself.
Sattu ka Paratha is stuffed with spiced up sattu mixture.
How to make Sattu Paratha
Wheat flour/ Atta – 2 bowl
salt – 1/4 tsp
Wheat flour/ Aatta – 2 cup
Sattu/roasted gram flour – 1 cup
Finely chopped Onion – 1
chopped Garlic – 3 to 4 cloves
chopped Ginger – 1 inch
chopped coriander leaves
Oil and spices from mango pickle – 1 tbsp
Lemon juice – 1/2 lemon
finely chopped green chillies – 2 to 3
Salt as per taste
Oil to shallow fry Parathas
Making Sattu Parathas:
For preparing the dough, add 1/4 tsp of salt in wheat flour/atta. Now slowly add water in small incremental quantities and knead soft and smooth dough.
Cover the dough with a wet cloth or kitchen towel.
For filling, take sattu in a bowl. Add all other ingredients mentioned for filling. Mix well all the ingredients.
Sprinkle some water to make the mixture a bit wet.
The filling should be slightly moist, neither powdery nor sticky.
Take a small portion from the dough and roll and flatten with your palm.
Roll it to a thick and small roti (approx 2.5 inch diameter).
Place a generous amount of the sattu mixture (approx 2 tbsp) in the middle.
Bring the edges of the dough around and seal the edges at the top, flattening the stuffed dough gently.
Now gently roll out the parathas into round shape of approx 5 to 6 inch diameter.
Heat a tawa. Place rolled-out paratha on the tawa to cook on medium heat.
When the bottom suface starts spotting with brown dots (about 1 to 2 min), flip it and cook another side.
When it’s cooked from both sides, spread some oil evenly on the top surface.
After few seconds, flip again and repeat on the other side of the paratha.
Cook edges of the paratha by pressing it with spatula.
When both sides of the sattu paratha are cooked, remove it from heat. Serve with curd, pickle, baingan bharta.
Egg Bhurji is a simple, quick and yummy recipe. It is an Indian way of making scrambled eggs.
When trying to get a meal ready in minutes, Egg Bhurji is a great choice. It is a great choice when you are in hurry or feeling lazy specially during winters.
It can be served with hot rotis/chapatis. It is also ideal for bachelors and working people as it can be made so quickly.
There are many ways of making egg bhurji. Here I am going you to teach you easiest and quickest way of making egg bhurji.
How to make Egg Bhurji
Eggs – 6
Chopped onion – 1 medium
Turmeric powder – 1 pinch
Red Chili powder – 1/4 tsp
Chopped Coriander leaves
Salt as per taste
Break 6 Eggs in a bowl.
Add a pinch of turmeric powder.
Add 1/4 tsp Chili powder.
Add 1/2 tsp salt.
Beat Eggs properly.
Heat 2 tbsp oil in a pan.
Add one chopped onion. Saute till onion turns light golden.
Add beaten egg mixture.
Cook on medium heat with continuous stirring.
Break large chunks into small with spatula.
Break large chunks into small. Mix well. Turn off flame.
Egg Bhurji is ready. Serve hot.
You can have it like this or with roti or have it like this.
Aaloo Tikki Chaat Recipe – Make Street style Aaloo Tikki Chaat at home
Aaloo Tikki Chaat is a famous north Indian street food. It’s basically shallow fried Aaloo/potato paties served with hot and spicy peas/matar curry, topped with tamarind and coriander chutney,yogurt, onions, black salt and sev.
You can find Aaloo tikki chaat in many street side food shops. It can be also easily made at home.
At the end of the post I have given link for green chutney and imli/tamarind chutney recipes. It’s better to prepare chutneys before you start preperation for aaloo tikki chaat.
How to make Aaloo Tikki Chaat:
Recipe Video Link :
For Matar/Peas Chhole:
Dried Peas/Matar – 200 gm soaked for 5 to 6 hours
Onion – 1 chopped
Tomato – 2 chopped
Green Chilies – 2
whole Cumin/Jeera – 1 tsp
Chopped Garlic – 4 to 5
Chopped Ginger – 1 inch
Turmeric/Haldi powder – 1 tsp
Coriander powder – 1 tsp
Chili powder – 1 tsp
Garam masala powder – 1 tsp
Hing/Asafoetida – 1 pinch
Bay leaf/ tej patta – 1
Salt as per taste
For Aaloo Tikki:
Boiled and mashed Potato/Aalo – 4 to 5
Corn flour – 1 tbsp
Chaat Masala – 1 tsp
Green Chili – 2 chopped
Chili powder – 1/4 tsp
Black salt – 1/4 tsp
Chopped ginger – 1tsp
Salt as required
Oil for frying
For Aaloo Tikki Chaat:
Rosted Cumin/Jeera powder
Finely chopped onion
Making Peas/Matar Chhole
Pressure cook matar with 3 cups of water and 2 tsp salt. Cook till two whistle.
Meanwhile grind 2 chopped tomatoes to make puree. Keep aside.
Heat oil in a kadai.
When oil is hot, add 1 pinch hing.
Add 1 tsp cumin and a bay leaf.
Add 4 to 5 chopped garlic. Saute till raw aroma goes off.
Add 1 Chopped Onion.
Add two slicedgreen chilies.
Saute till onion turns golden.
Add 1 tsp turmeric, 1 tsp chili and 1 tsp coriander powder. Mix well.
Add prepared tomato puree.
Cook till mixture thickens with continuous stirring.
Once mixture thickens, add chopped ginger.
Add boiled peas/matar. Mix well.
Add 2 to 3 cups of water.
When it comes to boil add 1 tsp garam masala powder.
Let it simmer for 5 minutes.
Turn off flame. Matar chhole is ready.
Making Aaloo Tikki
Take mashed potato. Add 1 tsp corn flour, 1 tsp chaat masala powder.
Add 1/4 tsp chili powder.
Add black and white salt as per the taste.
Add chopped green chilies.
Add chopped ginger.
Now mix all these ingredients together with your hand.
Now grease your hands with oil.
Take a small portion from potato mixture.
Give it a round and flat shape using your hands.
Now heat 3 to 4 tbsp oil in a pan.
Place these round shaped tikkis in the pan.
Cook till lower side turns brown.
Now flip and cook another side.
Once tikkis are brown from both the sides, switch off the flame and take them out.
Serving Aaloo Tikki Chaat:
Take hot peas/matar choole in a bowl or deep plate.
Butter Chicken Recipe – Learn how to make restaurant style chicken at home. Butter Chicken with smooth, silky and delicious gravy. Butter Chicken is one of the most famous Indian dishes around the world. You can find Butter Chicken in almost all Indian restaurants.
Butter Chicken is also known as Murg Makhni. Butter Chicken’s gravy is mainly prepared with tomato puree, Cashew paste, cream and offcourse Butter as you can guess with the name.
Butter Chicken makes an awesome combo – Butter Chicken with Naan, Roti or Kulcha. It also goes well with Rice.
How to Make Butter Chicken at home:
Boneless Chicken – 400 gm cut into medium sized pieces
Turmeric/Haldi powder – 1/2 tsp
Chili powder – 1 tsp
Lemon juice – 1 tsp
Curd – 1 tbsp
Salt – 1 tsp
Tomato puree – 4 tomatoes puree (For making tomato puree check at the bottom under – Making Tomato Puree )
Green Chili – 2
Onion – 1
Cashew nuts – 5 to 6 soaked in water for 1 hour
Garlic – 4 roughly chopped
Ginger – 1 inch roughly chopped
Cardamom – 4
Mace/Javitri – 1 small piece
Bay Leaf/Tejpatta – 1 small
Dried Fenugreek Leaves/ Kasoori Methi – 1tbsp
Cream – 2 tbsp
Oil – 1 tbsp
Butter – 2 tbsp
Add 1/2 tsp turmeric and 1 tsp chili powder to chicken.
Add 1 tsp salt and 1 tsp lemon juice.
Add 1 tbsp curd and mix it very well.
Now keep it marinated in refrigerator for 2-3 hours.
Now heat 1 tsp oil in a pan.
Add 2 tbsp butter.
Add 4 cardamom, 1 small piece of mace/javitri, 1 small bay leaf.
Add 4 chopped garlic.
Add one chopped onion.
Add 2 green chilies and saute for 1-2 minutes.
Add 1 inch chopped ginger and soaked cashew nuts and saute for few seconds.
Now switch off the flame and let this mixture cool.
Now heat a non stick pan. Add 1 tbsp oil and 2 tbsp butter.
Add the marinated chicken and cook for about 5-6 minutes, stirring as required to brown all sides.
Meanwhile prepare tomato puree.
Once chicken is cooked take it out and keep aside.
Now add the onion mixture to a grinder and grind until smooth, you may need a few tablespoons of water to help it grind.
Sieve this paste.
Now add this paste and tomato puree to the pan. Mix well and cook.
Add 2 tbsp cooking cream.
When it comes to boil, add 1 tbsp kasoori methi/dried fenugreek leaves and salt.
Add cooked chicken pieces.
Stir and cook for 2-3 minutes.
Garnish with cream and serve hot with roti, naan or rice.
Making Tomato Puree:
Boil water. Add 1 tsp salt. Dip tomatoes and cook for 2 to 3 minutes.
Remove tomatoes from boiling water and put them into a pot of cold water.
After 2-3 minutes, peel the skins off the tomatoes.