Punjabi Chole (Chana masala)

Ingredients:

•     1 cup Chana(chickpeas), soaked in water overnight
•     4 tbsp Oil
•     1 tsp Cumin seeds
•     2 Bay Leaves
•     1 Big Onion finely chopped
•     1 tbsp Ginger garlic paste
•     2 Tomatoes Finely chopped
•     1 tbsp Chana Masala
•     1 tsp Red Chilli powder
•     5-6 green cardamom finely grinded
•     3-4 cloves
•     1 tbsp kasuri methi
•     1 tsp dhana powder
•     1 tsp jeera powder

Method:

1.     Cook the over-night soaked chana in pressure cooker until 7 to 8 whistles.
2.     Heat up oil in kadhai and add cumin seeds, onion and cook until onion gets golden brown.
3.     Add ginger garlic paste,cardamom finely grinded and cloves and cook for 2 mts.
4.     Add chana masala and kasuri methi leaves crushed and cook for 2 mts.
5.     Add tomatoes, red chilli powder, dhana jeera powder,mix, cover and cook for 5 mts.
6.     Add the cooked chana and mix everything well and cook for 2 mts.

Tip:
Kasuri methi gives a very nice flavor and aroma to the chola/chana

Kanda Bhaji (Onion Pakoda)

Ingredients     1/2 cup Besan     2 tbsp Rice Flour     1/8 tsp Baking Soda     1/8 tsp Carom Seeds / Ajwayan     1/4 tsp Turmeric powder     1/4 cup finely chopped Coriander leaves     1 cup Onion thinly sliced     1 tsp Red Chilli powder     1/2 tsp Coriander powder     Salt to taste Method     Peel and cut the onion in very thin slices.     Take besan in to mixing bowl, to that add rice flour.     Add red chilli powder, turmeric powder, coriander powder, baking soda, carom seeds and mix  well.     Add water make that in to thick consistency batter.     Add finely chopped coriander leaves and sliced onion and mix well.     Set bowl aside for 15 mts.     Heat up oil for deep frying in a kadhai.     With the help of spoon drop spoonful of pakoda batter in to hot oil.     Deep fry pakoda until it gets deep golden color from both the sides.     Serve hot   Tip

The rice flour and baking soda add the crisp to the bhaji

Sweet Shankarpali ( गोड शंकरपाळे )

Ingredients:

• 1 small bowl (wati) pure ghee
• 1 1/4 small bowl (wati) sugar
• 5 small bowl (wati) maida ( All purpose flour)
• 1 small bowl (wati) water
• pinch of salt for taste

  Procedure:

1. Mix the ghee + sugar + water in a kadhai and heat it on low flame till the mixture comes to boil. Switch Off the gas flame.
2. After this mixture cools down start adding all purpose flour and start kneading the dough to make very soft but little bit stiff dough
3. Set the dough aside for 20 minutes
4. Make small balls from the dough and roll like thick paratha.
5. Remove the edges by using knife or pizza cutter
6. Now cut in to desired shape and deep fry till it gets light brown color

Tip:

Roll shankarpali little bit thicker for crisp and delicious bites