CHOLE in punjabi style

INGREDIENTS

Channa (chole) soaked overnight        1 1/2 cups
Dry amla pieces                                                2
Tea bag                                                              1
Dry mango pieces                                             2
Water                                                        3 Cups
Onions                                                  4 medium
Green chillies                                                    2
Pomegranate beads                                        15
Oil                                                   3 Tablespoon
Cinnamon                                                         1
Green cardamom                                             3
Clove                                                                4
Garlic paste                                        1 teaspoon
Ginger paste                                       1 teaspoon
Tomato puree                                             1 cup
Red chilli powder                         1 1/4 teaspoon
Jeera powder                                      1 teaspoon
Chole masala powder                   1 1/2 teaspoon
Salt                                                           to taste
Ghee                                                3 tablespoon
Sliced green chillies                                         2
Sliced ginger                                    1 inch piece

METHOD

In a pressure cooker add soaked channa,dry amla pieces, a tea bag,dry mango pieces and add adequate amount of water and cook it for 10 minutes.
In a mixer jar, put roughly sliced onions,green chillies and pomegranate beads - grind it to a coarse paste.
Heat a pan, put 3 tablespoons of oil then put cinnamon,green cardamom,clove and add the paste to it.
Add garlic paste,ginger paste and saute.
Then add a cup of tomato puree , close it with lid and cook for 2 minutes.
Now add red chilli powder,jeera powder,chole masala powder and salt.
Add the cooked channa with that remaing water in the cooker.
Give it a stir and close the lid and cook for 3 minutes.
Now take another pan , put 3 tablespoons of ghee and add sliced green chillies & sliced ginger. Pour this on the gravy..
Taadaahh !!!
Serve hot with Bhatura :) I bet u feel the taste of Shree Mitthai's chole :)

MUTTON METHI MASALA

INGREDIENTS

Oil                                       6 teaspoons
Onion                          5-6 medium size
Tomato                        4 finely chopped
Methi baaji (Venthaya keerai)   a bunch (finely chopped)
Mutton                                  500 grams
Red chilli powder        1 n 1/2 teaspoon
turmeric powder                1/2 teaspoon
Water                                          600 ml
salt                                              to taste

METHOD

Heat  6 teaspoons of oil in a cooker.
Add chopped onions and saute till it turns golden color then add the tomatoes and saute it for a couple of minutes.
Now add methi baaji,red chilli powder,turmeric powder,salt and saute.
Then add mutton and 600 ml of water.
Close the lid and whistle it 10 times and sim it for 5 minutes..

Serve hot with rice / indian breads

KOLAPURI EGG CURRY

kolapuri egg curry

INGREDIENTS
Boiled Eggs                                                8
Oil 4 tablespoons Ginger 1 inch piece Garlic 4 cloves Onions 2 medium Cloves 7-8 Black peppercorns 10-12 Tomato 1 medium Dried red chillies 4 Turmeric powder 1/2 teaspoon Poppy seeds (khuskhus)          1 teaspoon Coconut,scraped 2 tablespoons Salt to taste
METHOD
Heat 2 tbsps oil in a non stick pan. Slice ginger, crush garlic and slice onions. Add cloves, peppercorns and onions to the oil. Add ginger and garlic and sauté.Roughly chop tomato. Add red chillies to the pan along with turmeric powder, poppy seeds, coconut and sauté. Add tomato and continue to sauté till fragrant. Cool and grind to a smooth paste with a little water. Heat 2 tbsps oil in another non stick pan, add eggs and stir till the eggs get lightly browned and glazed. Add the ground masala to the first pan along with ½ cup water and mix. Pour ½ cup water in the mixer jar, rinse and pour into the pan with the masala and mix well. Add eggs and salt and mix. Cover and simmer over low heat for a few minutes. Serve hot.