Ingredients:
2 bowls boiled Pasta
1 chopped Onion
1/2 sliced Capsicum
1/2 sliced Red Bell pepper
1 Carrot sliced
1 tbsp Red Chili Sauce
1 tbsp Tomato Sauce
1 cup grated Cheese
Salt as per taste
1/2 tbsp oil
1 tbsp Butter
Method:
Heat 1/2 tbsp oil in a pan and add 1 tbsp butter.
Add chopped onion.
Add Sliced Carrot.
Add sliced green and red Bell Pepper.
Sprinkle some salt.
Add Chili and Tomato Sauces. Mix well.
Add boiled Pasta.
Mix well and saute for few seconds.
Add grated Cheese and mix well with pasta.
Turn off the flame and sprinkle some more grated Cheese.
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
Video Link:
Ingredients:
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.
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
Video Link:
Ingredients:
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
Coriander leaves
Salt
Oil
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.
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
Video Link:
Ingredients:
For Dough:
Wheat flour/ Atta – 2 bowl
salt – 1/4 tsp
For Filling:
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.
Palak Paneer is a popular Indian main course dish. Palak paneer is made with paneer/cottage cheese cooked in palak/spinach gravy.
Recipe video:
Ingredients: For Palak Puree:
Palak/Spinach – 200 gm fresh
Garlic – 3 to 4 cloves
Ginger- 1/2 inch chopped
Green Chilies- 2
For Gravy:
Paneer – 250 gm
Onion – 1 medium chopped
Tomato- 1 medium chopped
Garlic- 4 to 5 finey chopped
Jeera/Cumin seeds- 1/2 teaspoon
Tej patta/Bay leaf- 1
Haldi/Turmeric powder – 1/4 teaspoon
Mirch/Red Chili powder – 1/2 teaspoon
Kasoori Methi – 1 teaspoon
Dry Red Chili- 2 broken into two halves
Garam masala powder- 1/2 teaspoon
Oil- 1 tbsp
Butter – 2 tbsp
Salt as required
Making Palak/Spinach puree-
Rinse the palak/spinach well in running water.
Boil 4 to 5 cups of water in a pan and add 1/4 tsp salt. Now add Palak/spinach leaves in the hot water. Cover it and let cook it for 3 minutes on medium flame.
When the palak leaves are blanching, take some water in a pan and add some ice cubes.
After 3 minutes strain the blanched palak leaves from hot water and add them to cold water. Keep Palak stock aside to use later.
After 1 minute strain it again from cold water.
Now add Palak/spinach leaves a grinder jar with 1/2 inch chopped ginger, 3 to 4 cloves garlic, 2 green chilies.
Make a smooth palak/spinach gravy without adding water. Keep it aside.
Making Palak Paneer Gravy-
Heat 1 tbsp oil and 2 tbsp butter in a pan or kadai.
Add 1/2 tsp jeera/cumin seeds, 1 Bay leaf/tej patta and 2 red chilies. Let them splutter.
Now add 1 medium chopped onion. Saute till Onion turns light golden.
Add 4 to 5 finely chopped garlic. Saute until raw aroma of garlic goes away.
Now add 1/4 tsp haldi/turmeric powder and 1/2 tsp chili powder. Saute for 10 to 20 seconds.
Add 1 medium chopped tomato. Stir and saute till tomatoes soften.
Once the tomatoes are softened, add salt.
Then add 1 tsp Kasoori Methi and mix well.
Add Palak/Spinach Puree.
Add 1/2 cup of palak/spinach stock or water or as required.
Add Garam Masala powder and stir very well.
Simmer for 4 to 5 minutes till palak or spinach is cooked.
Now add Paneer cubes(250 gms) and stir well.
Now cover and simmer for another 2 to 3 minutes.
Now add 2 tbsp cream. This is optional. I have not added.
