A Hint of Spice

The Title yet again may sound confusing.How can a simple dish as Sukhe Cholle have a name "O'Papa " ke Sukhe Cholle.Well this anecdote again comes from my childhood.Growing up in Bhopal(state capital of an Indian State M.P.),there were very few restaraunts that we would go to,reason being my mom had a very sensitive palate and there were times she would get sick from eating if the food was not cooked properly or the oil was old.
                                        Then came along a new restaraunt "O'Papa" ....ohhh the memories me and my brother have of the yummy food they had,and the good point was our Mom was never scared of eating there.That place is closed now for 15 + years but we still remember the Masala Dosa,Paper Dosa,Chow mein,Sizzlers and finally the pindi cholle or sukhe cholle(they were to die for).Thereafter whenever my sweet brother wanted Ma to make cholle he would say "O'Papa " wale(that means the ones that were made in O'Papa)

INGREDIENTS
Chickpea /Kabuli Chana  1& 1/2 cup
Soda Bicarbonate  1 tsp
Tea Bag 1
Coriander(dhaniya) seeds 2 tblsp
Cumin(jeera) seeds 1 tblsp
Red Chilli powder 1 tsp
Amchur 2 tblsp
Garam Masala 2 tsp
Chana Maslala 2-3 tsp
Salt to Taste
Vegetable/Canola oil-1 tblsp
Onions -1 Cut into rings
Tomatoes-1 Cut ino rings
Green Chilli-2 Slit Lengthwise

Directions
1.Soak the Chickpeas(also known as Garbanzo beans) in 6 cups of water overnight.In the morning boil the chickpeas with soda bicarbonate and 1 teabag till they are soft and tender.
2.If you don't have tea bags but have tea leaves then boil the tea leaves in 6 cups of water and soak the Chickpeas in that water overnight.In the morning Boil the chickpeas with Soda Bicarbonate.
3.Heat a non stick frying pan and then keeping it on medium low heat saute Coriander seeds,Cumin seeds,Red Chilli powder and amchur.The spices will change in color and will emanate a fragrance.
4.Let the spices cool and then powder them in coffee grinder.
5.In a deep pan (wok or kadhai) heat the oil,then fry the Green Chilli in the oil and keep aside.In the same oil add the boiled chickpeas (just the chickpeas,not the water they were boiled in).Then add the powdered spices (made in step 4 above),Garam masala and Chana Masala.Cook on low heat.If the Chickpeas look very dry add a little water (the water you saved in which the chickpeas were boiled).The Spices should be just coated on the the chickpeas.
6.Serve with Onion rings,Tomato rings and fried green Chillies.
7.Serve with Naan,Roti or Paratha.
'njoy!!!
This recipe can be altered so that you can make it with absolutely no oil.It can also be served without the Onions so this is perfect recipe for a low fat(since there is no oil) and No Onion-No Garlic fare.
I am sharing this recipe with Nithu from Nithu's Kitchen for her event CWF-LB:Chickpeas and also with Kiran

Ask any Punjabi staying away from Home ,"what do you miss the most in home cooked meals"? Rajma Masala is what the majority will answer.To put it correctly most will answer "Ma ke haath ka Rajma Chawal"(Rajma Chawal made by my mom).I Keep this dish in the category "Comfort Food".Here is what I think is a simple recipe of Rajma.


Ingredients
Rajma (Kidney Beans)-1 cup
Water-4 cup
Asafoetida-1 pinch
Red chilli powder-1 tsp(more if you like it spicy and hot)
Salt to taste
Turmeric powder-1/4 tsp
Green Chilli-1(optional)
oil-2 tbsp
Garam Masala-1 tsp
Coriander Powder-1 tsp
Tomatoes-2 cup pureed
Garlic-1 tsp (minced)
Ginger-1 tsp(grated)
Onions-2 (medium sized) grinded to a paste
Cilantro-finely chopped-1/2 cup

Directions
1.Soak Rajma in 4 cups of water overnight.
2.In the morning remove the water in which the rajma were soaked and add 4 cups of water to them again and add a pinch of asafoetida and let the rajma boil in a pressure cooker.
3.Cook the Rajma in the pressure cooker for 3 whistles and then on medium low flame for 30 mins.
4.Grind the onions and garlic together.
5.In a medium size pan ,put the 2 tblsp oil and then saute the onion garlic paste on medium heat till it turns brown in color and has lost its raw smell.
6.Meanwhile grind the tomatoes,ginger and green chilli together to a paste.Th reason for the onion-garlic and ginger-tomato combination is that ginger burns quickly at higher temperature and then the masala will carry the burnt ginger taste in it,if we saute the ginger with onion and garlic.
7.When the onion-garlic masala is sauted,add turmeric powder,red chilli powder,salt,coriander powder and garam masala.
8.Add the tomato ginger paste and let it saute.It will be cooked till the masala comes all together and leaves the side of the pan and also start leaving oil.
9.Once the rajma in the pressure cooker are cooked and the pressure is released.Add the Masala to rajma and let it cook on medium heat for few minutes to let it mix and boil.At this stage if you feel that rajma is not cooked enough (is not soft) ,add a little water if the gravy is too thick and put on the pressure cooker lid and let it cook for 2-3 whistles.
10.Mix in some of the cilantro and save some for the garnish.
11.Voila Rajma masala is ready.Serve it with Naan, or Matar Pulao.
12 Side dishes that go good along with Rajma are Boondi Raita,Vegetable Raita,Gobhi Aloo,Paneer Achari,Pickled Onions ,Masala Papad etc.

This Goes to Superchef for her event My Legume Love Affair and to Susan of The Well Seasoned Cook.

Tips
1.Every Pressure cooker is different.Some may or may not take a longer time to cook the Rajma.
2.In step 2 I said replace the water in which the rajma were soaked with fresh water.This is a tip which I learned to reduce the gas (bloating) feeling you get after eating beans.Trust me it works for every bean.I added asafoetida for same reason.
3.If you want to make rajma in a jiffy,you can get canned Red kidney beans from the store.Don't use the water they are soaked in as it has lot's of salt.Instead rinse it in fresh water and if the kidney beans do't look soft enough cook it in pressure cooker with enough water.
4.When I am planning dinner parties,I make the onion tomato masala well ahead of time and keep it in fridge.It stays fresh.The recipe for the masala and storing it can be found here.

My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Bhopal Known as "Manohar Dairy". Since it was long ways from our place ...we did not go there very often,but whenever we passed it,I was sure we ill go inside and have Cholle-Bhature with Lassi(in summers) or Masala Chai(in winter).Yummo!!!
Cholles were traditionally cooked in Iron vessels which imparted it the dark brown color.I use tea leaves for imparting it the color.Some other tips regarding cholle are at the end of this post.Enjoy cholles with tikkis,bhaturas, kulcha,Naan or simply topped on a slice of bread or Pav.Serve with pickled Onions & Achaar

This time the cholles are accompanied with Crisp, but spongy bhaturas are . Bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried.This recipe of bhature is one that I got from my friend Sonal...when in a hurry and want to impress friends ,use pillsbury buttremilk biscuit to make bhatures.(Sneaky...right!!). Remember to eat bhatures hot!






Cholle
Ingredients
1 cup chick peas (Kabuli chana), soaked overnight (see Tips below)
1 tblsp Chana Daal
1 tea bag or teaspoon tea leaves, tied in a muslin cloth (optional)
1/2 teaspoon ajwain seeds (Carom)
1 onion finely chopped
1 green chillie chopped finely or adjust the heat as per your taste
2 medium size tomatoes finely chopped or 2 – 3 tbsp tomato paste
1 tsp Garam Masala powder
12 mm. (1/2") piece ginger, grated
2 cloves garlic, grated
2 teaspoons chana masala
2 teaspoons red chilli powder
2 teaspoons amchur (dry mango powder)
1 tablespoon coriander (dhania) powder
2 tablespoons oil
Salt to taste



Directions
1.Soak the chole overnight and boil cholle and chana daal with a tea bag. Discard the teabag and keep the water for the curry.
2.In a thick bottomed pan, heat oil and temper it with ajwain seeds. Add green chillies, and garlic and saute it.
3. Then add the onion and fry till they start turning brown.
4.Then add the ginger and tomatoes and the dry masala and cook it all together for about 8-10 minutes.
5.Take 1 -2 tsp of boiled cholle and mash them roughly and add it to the masala to make the curry thicker.
6.Finally add the masala to the cholle and let it cook for 10 mins till it turns thick.
'njoy!!!



Bhature

Ingredients
Pillsbury buttermilk biscuit
Oil to fry
All purpose flour to roll the dough

Directions
1.Keep the Buttermilk biscuit dough roll in fridge or outside so that it softens up and is easy to work with.
2.Take the dough out.It is already shaped in ball shape.
3.Heat oil in a frying pan...enough to fry the bhatures.
4.Roll out the dough using all purpose flour.
5.Fry the bhatures in hot oil until golden brown.
6.Serve hot bhaturas with Cholle and Pickled Onions.

This was my entry for the event Breakfast Foods in the orkut community IHM.

This Goes to Superchef for her event My Legume Love Affair and to Susan of The Well Seasoned Cook.

This is also going to Pari for her Combo Event.Congratulations Pari on your 100th post.I am also sharing this recipe with Nithu from Nithu's Kitchen for her event CWF-LB :Chickpeas and also with Kiran.












Tips
1.If you are in a hurry,instead of soaking chick peas you can use the canned Garbanzo beans.Remember to rinse the canned beans under running water to remove excessive salt.
2.If you do not have tea bags and don't want the hassle of tying tea leaves in a cloth for boiling,you can boil tea leaves in water and then use that strained water to soak the chick peas.
3.I used ajwain seeds for tadka because it has a digestive qualities.
4.Never saute ginger alone in oil.It burns.Always saute it with tomatoes since they can saute at low temperature.

Paneer is a type of soft, crumbly cheese native to India. It is one of the most common cheeses used in Indian cuisine, and it has a simple, fresh, versatile flavor which makes it highly useful in an assortment of recipes. The cheese is traditionally made with cow's milk, and it is readily available in many Indian markets. It is also very easy to make paneer at home.Paneer is also considered to be a fresh cheese, and it is never aged.Since it is made with whole milk, it is also very high in protein, making it a sound addition to a vegetarian diet.

Paneer Bhurji is a dish inspired from Anda Bhurji or scrambled eggs.Instead of egg,Paneer is scrambled here.


Ingredients
3 cups crumbled Paneer
1 white(vidalia) onion ,finely chopped
2-3 ripe tomatoes,chopped (or use tomato puree)
2-3 green chillies to taste,finely cut
1/2 tsp garam masala
1/4 tsp cumin seeds
1/4 tsp turmeric
salt to taste
Cilanto to garnish
1 tsp oil


Directions
1.In a non stick skillet heat 1 tsp of oil.Then add cumin seeds and green Chillies.After a few seconds add the finely cut onion and let it saute till it changes to translucent color and looses its raw taste.
2.Then add the chopped tomatoes or tomato puree,Salt,turmeric,garam masala, and red pepper(if you like it spicy).Let it cook thoroughly.
3.Finally add the crumbled paneer and mix it well with the onion-tomato paste.Let it cook for few minutes.
4.Garnish with chopped cilantro.
5.Serve with Roti or Naan.The leftovers (if you have any left) can be used as stuffing for sandwich,parathe or naan.It still tastes good.Even better.
'njoy!!!

Ingredients
For Stuffing:-
3 Mooli (white radish or in US we see it sometime as Daikon)
Salt to taste
2 tblsp coriander leaves
2 green chillies,finely chopped
1/2 tsp red chilli powder
1/2 tsp jeera
1/2 tsp coriander seeds
1 tsp oil
For Dough
2 cups Wheat flour
Salt To taste
Water As needed
Oil for pan frying muli paranthas


Directions
1.Peel and Grate the mooli finely.
2.Sqeeze the juice out of the grated mooli as much as possible.(Drink it fresh with a pinch of salt.It's good for health.)
3.Heat 1 tsp of oil in a nonstick pan and then add the jeera and coriander seeds.Let them splutter for few seconds.Then add the finely cut green chillies.
4.Add the grated mooli to the nonstick pan and the seasonings .Let it cook for few minutes,till the mooli is slightly cooked and starts turning a little pink in color.
5.Then add the green coriander to the masala.
6.Now make a tight dough using the wheat flour and salt a little water.
7.For making the parathe,roll out a small ball of dough like a roti.Put the mooli masala in the center of the roti and gather the sides together and roll again in a small ball.
8.Roll in dry flour,dusting off the extra,flatten into a circle.Use the rolling pin gently and sprinkle a little dry flour if the paratha sticks to the work surface. The paratha will be about 3mm thick.
9.Heat a griddle and reduce the fire. Brush a little oil on the griddle and roast the paratha on one side on reduced heat. Flip over and roast the other side.
10.Roast both sides well till golden dotted with brown specks and remove.
11.For kids (also adults who don't worry about fat content) apply a little ghee on parathe before serving.
12.Serve with fresh yogurt and pickle.
'njoy hot!!!!!

Tip 1:-You can also make the radish parathe(red radish) exactly the same way.Tastes really good.
Sending this to Sandhay for her event Indian Flavored Flatbread and to Cilantro who started the event Global Kadhai.