kabuli chana recipe Archives

Amritsari Khatte Chole

By Ranju | September 11, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 10 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Chickpeas (Chole) – 1 ½ Cup
(Soaked overnight and boiled with little water, salt and 2 tea bags. If you don’t have tea bags use tea powder boiled in water after straining it. Chickpeas turn dark due to tea. Boil the chickpeas adequately so that they become very soft.)
Onion, Chopped – 1 No.
Ginger, Chopped – 2 Teaspoons
Coriander Leaves – ½ Small Bowl
Green Chilli, Chopped – As Per Your Liking
Salt To Taste
Kashmiri Red Chilli Powder – 1 Teaspoon
Cumin Seeds – 1 Teaspoon
Roasted Cumin Seeds Powder – 1 Teaspoon
Chana Masala (Or Garam Masala) – 1 Teaspoon
Tamarind Pulp – As Per Your Liking
Onion, Sliced For Garnishing
Ginger, Juliennes For Garnishing

Method
• Take chickpeas in a cooker
• Add chopped onion
• Add chopped ginger
• Add chopped green chilli as per your liking
• Add cumin seeds
• Add Kashmiri red chilli powder
• Add roasted cumin seeds powder
• Add chana masala powder
• Add tamarind pulp as per your liking
• Mix well
• Add ½ the bowl of coriander leaves
• Cook for 5-10 minutes so that the spices mix well
• Maintain a medium consistency, not too dry or too watery also
• Close the cooker with lid. Don’t pressure cook it.
• After 8-10 minutes, turn off the flame
• Transfer chole in a serving bowl
• Garnish with coriander leaves
• Garnish with onion slices
• Garnish with ginger juliennes
• Put a green chilli cut into 2 halves on top
• Amritsari khatte chole are ready
• It can be served with matthi, paratha, kulcha or bread

Video

Brown Rice cooks in just 15 minutes

By Ranju | July 24, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Brown Rice – ¾ Cup
Split Bengal Gram – ¼ Cup
Onion, Medium Sized, Chopped Lengthwise – ½ No.
Ginger, Finely Grated – 1 Teaspoon
Garlic, Chopped – ½ Teaspoon
Curry Leaves – 8-10 Nos.
Cumin Seeds – ½ Teaspoon
Red Chilli Powder – ½ Teaspoon
Black Pepper Powder – ½ Teaspoon
Salt To Taste
Dried Whole Kashmiri Red Chilli – 2 Nos.
Coriander Leaves, Chopped – 2 Tablespoon
Refined Oil – 2 Tablespoons

Method
• Mix Daawat Brown Rice and split Bengal gram
• And, soak in 2 cups of water for 2 hours.
• Heat 2 teaspoons of oil in a pre-heated pressure cooker
• Add cumin seeds, curry leaves, and dried whole kashmiri chilli
• Add garlic
• When garlic turns slightly brown add onion
• When onion turns slightly brown add ginger
• Add little red chilli powder just for colour
• Add little black pepper powder
• Add soaked brown rice and split Bengal gram along with water
• Add salt to taste
• Mix well. Close the lid of the pressure cooker
• Cook for 3 whistles
• After 3 whistles turn off the flame
• Allow it to rest for 5-10 minutes before opening the lid
• Open the lid and check whether the rice is cooked or not
• If not fully cooked, keep it on low flame for some more time
• Cook it till it gets fully cooked and the water is completely absorbed
• After 5 minutes open the lid of the pressure cooker
• Transfer to the serving dish
• Garnish with coriander leaves and serve hot

Video