Hello,
A lovely Saturday morning. Yesterday itself I have soaked chana/garbanzo beans.
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Aloo Chole for Kids
Chana - 1 cup
dried amla pieces - 3 - 4
tea powder - 1 tsp(tie in a muslin cloth)
Aloo - 2 (cubes)
green chilli - 3
tomato - 1 (cubes)
onion - 1
anar dhana dry - 1/2 tbsp
jeera - 1/2 tsp
ginger garlic paste - 1 tbsp
amchur powder- 1/2 tsp
jeera powder - 1 tsp
garma masala- 1/4 tsp
ghee - 2 tbsp
salt as required
Oil for frying cubed Aloo
Method of Preparation
*Pressure cook chana by adding enough water, few dried amla pieces ( for the Tangy taste) Tie a little tea powder in a muslin cloth add that also inside the pressure cooker. Cook in slow fire till two whistles. When you open the cooker the chana will be lovely black brownish colour. Preserve the water. This is a gravy dish we are going to use water in which chana is cooked.
*In a blender/mixer add onion, chilli, anardana (pomagrnate dry), ginger garlic paste and grind. Keep the paste ready
*In a wok add 2 tbsp ghee add jeera. Add onion tomato paste. Cook well. Add dhaniya, lal mirch, jeera, garam masala, amchur powder and salt. Mix well allow it to further cook for 2 minutes. Now add cooked chana and water. Cook in slow flame for about 15 minutes.
* In another pan heat oil. Put cubed aloo and crispy fry aloo till golden brown.
*Once kabuli chana is prepared add crispy aloo on top and add chopped tomatoes and mix well. Garnish with coriander leaves. Serve hot with Bature/Puri
Today I will share a recipe for kadai chole.. In fact the process of making kadai chole is time consuming but I will explain a simple recipe.
Kadai Chole (dry)
Ingredients
Kabuli chana - 1 cup (Cook in pressure cooker add few dried amla pieces, tie little tea powder and put that inside pressure cooker)
chole masala - 1 tbsp
dhaniya - 1/2 tbsp
jeera - 1/2 tsp
red chilli - 1/2 tsp
garam masala powder - 1/4 tsp
amchur - 1/2 tsp
salt - as required
ajwain - a pinch
tomato - two (chopped)
ginger - one big piece chop into julian
green chilli - 3 (slit)
coriander leaves - 1/2 tsp (Chopped)
GHEE - 2 tbsp
Method of Preparation
* Pressure cook chana by adding enough water, few dried amla pieces ( for the Tangy taste) Tie a little tea powder in a muslin cloth add that also inside the pressure cooker. Cook in slow fire till two whistles. When you open the cooker the chana will be lovely black brownish colour. Remove only the chana, keep the water away. This is a dry dish.
* In a bowl add all the dry masalas and salt. Mix well. Now keep a wok in the stove, add chana with all the dry masalas. Add tomatoes, ginger and slit green chilli.
* Keep two woks in the stove. In one pour 4 tbsp ghee. Let it become extremely hot. Add a pinch of ajwain Now transfer the hot ghee on top of the kabuli chana. Mix well, You will notice the masalas are cooked and tomatoes also just cooked. Garnish with coriander leaves.Serve this delicious kadai chole with puri/bature.
Variation : You can make this chole dry or gravy. If you want gravy add preserved cooked water.
I have given you the authetic recipe. However today I forgot to add amla pieces an tea! So could not post chana in black brownish tangy colour!!
Bature
Maida - 2 1/2
baking powder - 1/2 tsp
baking soda - a pinch
salt as required
sugar - 2 tsp
curd - 1 cup
oil - 1 tsp
Method of preparation
* Sieve maida. baking powder and baking soda together. So that all mix extremely well.
* In a large bowl add maida mixture, salt, sugar add curd to it and mix well. Knead well till soft. Now pour oil in your hands and just coat it on top of the soft dough. Use a wet cloth and close it for about half an hour.
*Heat oil in a large wok.
* Now make soft peda out of the dough. Use your hands to make soft bature or roll it with rolling pin. Dip in hot oil and when the bature starts to push and come up keep pouring hot oil from the wok so that it gets crispy and cooks well. Remove and place it in a kitchen napkin. Allow excess oil to get absorbed. Serve hot with chole and mixed vegetable salad/Onion and green chilli!!
Note:
Source http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Difference between cooking soda and baking powder
Baking soda is pure sodium bicarbonate. When baking soda
is combined with moisture and an acidic ingredient like
curd the resulting chemical reaction produces bubbles of
carbon dioxide that expand under over temperatures,
causing baked goods to rise.
Baking powder contains sodium bicarbonate, but it includes
the acidifying agent already (cream od tartar) and also a
drying agent (usually starch).
Some interesting information about garbanzo beans.
Source : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58
A lovely Saturday morning. Yesterday itself I have soaked chana/garbanzo beans.
Aloo Chole for Kids
Chana - 1 cup
dried amla pieces - 3 - 4
tea powder - 1 tsp(tie in a muslin cloth)
Aloo - 2 (cubes)
green chilli - 3
tomato - 1 (cubes)
onion - 1
anar dhana dry - 1/2 tbsp
jeera - 1/2 tsp
ginger garlic paste - 1 tbsp
amchur powder- 1/2 tsp
jeera powder - 1 tsp
garma masala- 1/4 tsp
ghee - 2 tbsp
salt as required
Oil for frying cubed Aloo
Method of Preparation
*Pressure cook chana by adding enough water, few dried amla pieces ( for the Tangy taste) Tie a little tea powder in a muslin cloth add that also inside the pressure cooker. Cook in slow fire till two whistles. When you open the cooker the chana will be lovely black brownish colour. Preserve the water. This is a gravy dish we are going to use water in which chana is cooked.
*In a blender/mixer add onion, chilli, anardana (pomagrnate dry), ginger garlic paste and grind. Keep the paste ready
*In a wok add 2 tbsp ghee add jeera. Add onion tomato paste. Cook well. Add dhaniya, lal mirch, jeera, garam masala, amchur powder and salt. Mix well allow it to further cook for 2 minutes. Now add cooked chana and water. Cook in slow flame for about 15 minutes.
* In another pan heat oil. Put cubed aloo and crispy fry aloo till golden brown.
*Once kabuli chana is prepared add crispy aloo on top and add chopped tomatoes and mix well. Garnish with coriander leaves. Serve hot with Bature/Puri
Today I will share a recipe for kadai chole.. In fact the process of making kadai chole is time consuming but I will explain a simple recipe.
Kadai Chole (dry)
Ingredients
Kabuli chana - 1 cup (Cook in pressure cooker add few dried amla pieces, tie little tea powder and put that inside pressure cooker)
chole masala - 1 tbsp
dhaniya - 1/2 tbsp
jeera - 1/2 tsp
red chilli - 1/2 tsp
garam masala powder - 1/4 tsp
amchur - 1/2 tsp
salt - as required
ajwain - a pinch
tomato - two (chopped)
ginger - one big piece chop into julian
green chilli - 3 (slit)
coriander leaves - 1/2 tsp (Chopped)
GHEE - 2 tbsp
Method of Preparation
* Pressure cook chana by adding enough water, few dried amla pieces ( for the Tangy taste) Tie a little tea powder in a muslin cloth add that also inside the pressure cooker. Cook in slow fire till two whistles. When you open the cooker the chana will be lovely black brownish colour. Remove only the chana, keep the water away. This is a dry dish.
* In a bowl add all the dry masalas and salt. Mix well. Now keep a wok in the stove, add chana with all the dry masalas. Add tomatoes, ginger and slit green chilli.
* Keep two woks in the stove. In one pour 4 tbsp ghee. Let it become extremely hot. Add a pinch of ajwain Now transfer the hot ghee on top of the kabuli chana. Mix well, You will notice the masalas are cooked and tomatoes also just cooked. Garnish with coriander leaves.Serve this delicious kadai chole with puri/bature.
Variation : You can make this chole dry or gravy. If you want gravy add preserved cooked water.
I have given you the authetic recipe. However today I forgot to add amla pieces an tea! So could not post chana in black brownish tangy colour!!
Bature
Maida - 2 1/2
baking powder - 1/2 tsp
baking soda - a pinch
salt as required
sugar - 2 tsp
curd - 1 cup
oil - 1 tsp
Method of preparation
* Sieve maida. baking powder and baking soda together. So that all mix extremely well.
* In a large bowl add maida mixture, salt, sugar add curd to it and mix well. Knead well till soft. Now pour oil in your hands and just coat it on top of the soft dough. Use a wet cloth and close it for about half an hour.
*Heat oil in a large wok.
* Now make soft peda out of the dough. Use your hands to make soft bature or roll it with rolling pin. Dip in hot oil and when the bature starts to push and come up keep pouring hot oil from the wok so that it gets crispy and cooks well. Remove and place it in a kitchen napkin. Allow excess oil to get absorbed. Serve hot with chole and mixed vegetable salad/Onion and green chilli!!
Note:
Source http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Difference between cooking soda and baking powder
Baking soda is pure sodium bicarbonate. When baking soda
is combined with moisture and an acidic ingredient like
curd the resulting chemical reaction produces bubbles of
carbon dioxide that expand under over temperatures,
causing baked goods to rise.
Baking powder contains sodium bicarbonate, but it includes
the acidifying agent already (cream od tartar) and also a
drying agent (usually starch).
Some interesting information about garbanzo beans.
Source : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58
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