DHABELI CHANNA WITH BREAD

U need:
White chola: 1 cup soaked overnight
Onion: 1 medium
Ginger: 2"
Ginger julienne: 1 tsp
Chola masala: 1 tsp
Garam masala:1 tsp
Cloves:2
Cinnamon:2
Cardamom pods:2
Tea bag:1
Bay leaf : 1
Green chillies: 2 minced fine
Jaggery: 1 tsp
Chilli powder: 1/2 tsp
Tomatoes: 2 small chopped fine
Oil as needed
Salt to taste

METHOD:
1. Wash well the soaked chola.In a small muslin cloth put in cloves,cardamom,cinnamon and bay leaf and tie to make a potli. Add this to the chola and pressure cook  along with with 1/2 tsp cooking soda,tea bag, till soft.
2. Grind well chopped onion,ginger and tomatoes. Heat oil in a kadai. When hot add 1 tsp jeera,chopped green chilies and fry well.Now add the onion tomato paste and continue frying.
3. Sprinkle a little water from time to time and saute. Add the chola masala, garam masala and stir well.Now add the chilli powder and jaggery and continue stirring till the masalas are well cooked .
4. Open the pressure cooker.Remove the muslin potli,the tea bag and add the cooked chola to the simmering masala. Simmer .Add salt and simmer further till the chola is well blended into the masala and the gravy is almost semi dry.
5. Heat oil.Deep fry 4 slices of bread and cut them into half. Transfer the dhabeli chana to a serving bowl.Garnish with ginger julienne. Serve with the fried  bread.

POTATO TAMATAR NU SHAK

NOTE: Simple dish from the state of Gujarat this sathvik shak or sabji is quick to make and yum to eat.

U need:
Potato : 3 medium size peeled and cut to chunks,soaked in salt water.
Tomato: 2 quartered
Green chilli -ginger paste: 2 tsp (2 green chilli and 2"inch ginger ground to a paste)
Dhaniya jeera powder: 2 tsp
Haldi powder: 1/2 tsp
Kashmiri Chilli powder: 1 tsp
Salt to taste
Sugar: 1 tsp
Oil as needed
Hing: 1/2 tsp
Jeera: 1 tsp
Cloves: 2
METHOD:
1.Heat 2 tablsp oil in a kadai. When hot add the cloves,green chill-ginger paste,jeera and hing.Quickly stir well.Add the haldi, chilli powder and 1 tsp dhaniya jeera powder.Stir well.
2. Add the tomatoes and cook.Now add the cut potatoes and toss well and keep stirring for 5 mins till the masala coats the sabji well.Add required salt and sugar.Add enough water ,cover and simmer till the potatoes are cooked. Remove lid and add  1/4 cup water,the balance dhaniya jeera powder and coriander leaves.
3.Simmer for few mins and serve hot with rotis or hot toovar khichdi.

MIX VEGETABLE SOUPY DAL

NOTE: Feeling lazy? Tired to rustle up some food?No worries. Here is a dish which just needs 10 mins of cooking and voila!!!!have have a nourishing dal which you can have with toasted bread or ready to eat rotis.

U need: 

Instant mixed vegetable soup mix: 1/2 packet

or

Leftover homemade soup 

Toover dal: 1 cup cooked (If you have any leftover cooked dal in the fridge,use it)

Chopped onions:1

Red chillies: 3 broken

Jeera: 1 tsp

Asefodita powder: 1/4 tsp

Coriander leaves: 2 tsp

pepper powder: 1/2 tsp

ghee: 2 tsp

roasted jeera powder; 1/2 tsp

METHOD:

1. If using homemade soup dilute it with 1/2 cup water and warm it on low flame in a pan.If using instant soup them make the soup as per the instruction,but make it a little watery.To this add the cooked dal./leftover cooked dal Stir well and simmer.

2. Heat ghee in a small pan.When hot add the hing and jeera and saute. Now add the red chillies and switch off the gas.Fry well till the jeera is dark brown and the red chiiles cooked well.

3.Switch on the gas.Add the sliced onions and toss well for few mins.Quickly pour this onion bhagar into the simmering  soupy dal.Add the roasted jeera powder and off the gas. Garnish with coriander leaves.Cover with a lid.

4.Sprinkle some pepper powder and serve the dal with rotis.

KODAISHUTIR PURI (GREEN PEAS PURIS)

NOTE: Stuffed puris are a big hit with all of us and the recipe below is typical Kolkatta dish.Usually eaten with channa dal or Alu sabji,I have served it with Hingwali Alu Dum(recipe already given)

U need:

Fresh green peas: 3/4 cup

Garlic pod: 2 small

Ginger piece: 1"

Green chillies: 3 or 4 

Plain flour: 1&1/2 cup

Warm water as needed

Salt to taste

Sugar:1/2 tsp

Oil for frying the puris

Kala jeera"1/4tsp

Dhaniya jeera powder: 3/4th tsp

METHOD:

1. In a bowl put in the flour,2 tabslsp oil,salt and knead to a firm dough with warm water.Cover and set aside.

2. Grind together to a smooth paste green peas,garlic pod,ginger,green chillies and little salt. Heat 1 tabslp oil.When hot season with the kala jeera,dhaniya-jeera powder,1/2 tsp sugar and saute.Add the ground peas paste and cook till the paste becomes a little dry. Cool the filling.

3. Heat enough oil to fry the puris.Take a small lemon size roll,form a cup,put some of the peas filling and cover  well from all sides.Gently roll to a small size puri using a little oil or dusting the board with a little flour. Ensue the filling doesn't spill out .Roll about 5 to 6 puris and then deep fry them 2 or 3 at a time till golden brown. Drain excess oil with a kitchen towel.

4. Serve hot with hingwali alu dum.

If you don't like garlic you can avoid them.

NUTTY BROWNIES WITH ICECREAM

NOTE: Chocolate brownies filled with walnuts and a little chocolaty in the center and served with icecream and chocolate sauce...Mouthwatering!!!!
 Presenting to you Nutty Brownie served with Cassatta icecream!!!!

U need:
Maida: 1/2 cup
Baking powder: 3/4th tsp
Egg:1
Cocoa powder: 2tablsp
Chocolate slab: 1 medium
Vanilla essence: 1 tsp
Butter: 1/2 cup (unsalted)
Sugar: 3/4 cup
Walnuts: 1/4 cup chopped
Dates: 2 tablsp chopped fine
Milk: as required

METHOD:
1.Sieve together the maida,baking powder and cocoa powder.Mix in the chopped walnuts and dates.Keep aside.
2.Break the chocolate slab and melt in a double  boiler method with 1/2 tsp butter.Set aside.
3. Take a medium sized square baking tray.Apply a little butter well inside the tray and the sides of the tray.. Cut a butter paper and line the baking tray.
4.In a bowl add in the butter,sugar and vanilla essence. Beat well till the batter is creamy.Add the melted chocolate and beat again.Now break one egg and add to the batter stirring with light hands. Slowly add the maida cocoa mix  and with very light hand movement mix in the flour gently into the creamy batter.Add some milk as you fold in the flour.Once the flour is folded in tip the batter into the greased baking tray.
5. Bake in pre-heated oven 160 degrees C for 30 mins .After 20 mins turn down the heat to 150 degree C and cook for further 10 mins or until the cake is done.
6.Cool the cake.Serve the brownie slice with a good generous topping of any  ice cream of your choice.I have served with casatta. 

POTATO AND PADVAL KI MALAI CURRY

NOTE: Padval or Potol as fondly called is a favourite vegetable in East where many vegetarian and non-vegetarian delicacies are prepared using padval. Given below is my favourite recipe which tastes delicious with just ghee rice ,dal or rotis.

U need:
Potato: 2 medium size cleaned,skin peeled and quatered
Padval : 5  washed,slightly scraped,cut into two 
Ginger paste: 2 tsp
Onion paste: 1/4 cup( 1 medium sized onion ground)
Beaten curd: 2 tablsp
Turmeric:1/2tsp
Char poron: 1/2 tsp( mix of saunf,3 methi seeds,jeera,kala jeera)
Cashew paste: 2 tablsp(2 tsp soaked in some curd and ground to a fine paste)
Green chillies: slit fine 3
Dhaniya jeera powder: 2 tsp
Chilli powder: 1 tsp
Cloves powder: pinch
Cinnamon powder: pinch
Cardamom pods: 2
Bay leaf:1
Oil : as needed
Salt and sugar to taste

METHOD:
1. Heat 3 tablsp oil in a kadai.When hot fry the potatoes till light brown.Now fry the padvals till they are light brown and slightly crisp.Drain excess oil and set the vegetables aside on a plate
2. In the same kadai add 2 tablsp oil.When hot add the bay leaf,char poron ,cardamom pods and saute.Add the slit green chillies. Add ginger paste.Now add the ground onion paste and continue stirring.Add the beaten curd.Stir well till the curd is absorbed into the paste.
3. Add chilli powder,dhaniya jeera powder,turmeric powder and 2 tablsp water.Stir continuously. Add the cashew paste.Cook for another 5 to 6 mins. 
4.once the masala is cooked and the oil starts oozing out add the fried potato and padvals. Mix well and keep stirring till the masala coats the vegetables.Add salt and 1/2 tsp sugar.
5. Add 1&1/4 cup water.Cover with a lid and simmer till done.The gravy has to be semi thick. Add in the cloves and cinnamon powder.Mix well.Garnish with 2 tsp coriander leaves minced fine.Simmer for 2 mins.
6. Transfer to a serving bowl.Add some beaten cream over the curry and serve.

POTATO FILLED SANDWICHES

NOTE: Sandwiches the eternal favourite quick meal the Western world has given us.There are sandwiches and sandwiches.......Give n below is one such breakfast dish whith a wonderful potato filling.Enjoy!!!!

U need:
Bread slices: 6 ( fresh bread is good)
Filling:
Boiled,peeled and mashed potatoes: 2 cups
Char poron(saunf,jeera,mustard,methi( few seeds) mix): 1 tsp
Green cardamom: 2
Ginger paste: 1 tsp
Onion minced: 1/2 cup
Kitchen king masala: 1&1/2 tsp
Green chillies minced: 3 tsp
Cloves powder:1/4 tsp
Cinnamon powder: 1/2 tsp
Coriander leaves minced: 3 tsp
oil and salt to taste
Sandwich maker
Ghee or butter to make the sandwich

METHOD:

1. Heat 3  tablsp oil in a kadai.Add the char poron,green cardamom and saute.Now add the minced green chillies,ginger paste and stir well. Mix 2 tsp of water to the kitchen king masala to make a paste and add to the green chilli and ginger paste.Add onions.Continue saute till the masala is cooked well.Now add 1 tsp coriander leaves and stir well.

2.Add the mashed potatoes and stir well.Ensure there are no lumps.Add salt.

3. Add the cloves and cinnamon powder,balance coriander leaves and mix well for 2 mins.Cool the filling.

4.Brush the sandwich maker well with some butter.Take a slice of bread.Take a generous amount of the filling and spread well on the slice.Cover with aslice of bread and press well.Apply some butter on both sides of the bread and grill in the sandwich maker till golden brown. Serve hot with tomato sauce.

Note: Instead of sandwich maker you can use the regular tava.Also instead of butter you can use ghee.Tastes divine. The same potato filling can be used for Alu parathas too......