CHOLE

Ingredient

1 teacup kabuli channas
2 chopped onions
2 potatoes
2 tomatoes
2 tablespoons dhana-jira powder
2 tablespoons chilli powder
1 tablespoon amchur power
1 tablespoon garam masala
½ teaspoon soda bi-carb
½ teaspoon black pepper powder
3 tablespoons ghee
salt to taste
Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.

Procedure

Soak the channas for at least 6 hours
Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
Cut the potatoes and tomatoes into big pieces
Heat the ghee in a vessel and fry the potatoes until soft
Remove the potatoes. In the same ghee add the onions and cook for a little time.
Add the dhana-jira and chilli powder and fry again.
Add the boiled channas and salt.
After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
Add the potatoes and tomatoes and cook for 2 minutes.· Decorate with coriander, chillies and slices of tomatoes

STUFFED PANEER (Cottage Cheese)IN MOGHLAI GRAVY

Vegeterian delicasy of stuffed paneer in rich moghlai gravy.

Ingredients

400 grams paneer (Cottage Cheese)
4 large tomatoes
1 onion, chopped
¼ teaspoon turmeric powder
½ teaspoon chilli powder
2 pinches sugar
1 tablespoon kasoori methi (dried fenugreek leaves)
4 tablespoons oil
salt to taste

Pic Shown May not be actual one

For the stuffing
100 grams paneer
1 tablespoon crushed cashewnuts
1 tablespoon raisins
1 tablespoon chopped coriander
a pinch of sugar
salt to taste

To be ground into a ginger-garlic paste

For the garnish
A little fresh cream
Chopped coriander

Method

For the stuffing
1. Grate the paneer.
2. Add the remaining ingredients and mix well.

1. Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them.
2. Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
3. Sandwich the paneer slices with the stuffing.
4. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer.
5. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar and fry again for a while.
6. Add the tomatoes, kasuri methi and salt and fry again for a while.
7. Put the paneer pieces back in the gravy on the tava and fry again for a while.
8. Garnish with the cream and coriander.
9. Serve hot.

NAVRATAN KORMA

Ingredients

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashew nuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:

1 tsp. cumin seeds
2 tsp. khuskhus (poppy seeds)
1 tsp. cardamoms

Wet Masala:

1 large onion
1/4 cup coconut shredded
3 green chillies

Method

Grind coconut, green chilli, fresh paneer to a fine paste, keep aside.

Clean and chop all fruit finely, keep aside.

Heat pan, add butter, add paste and dry masala, tomato puree stir fry for 2-3 minutes.

Add carrots, peas, curds, flour, stir on high.

Add all fruit, cream cashews, raisins, salt, sugar, stir and take off fire.

Garnish with cherries and cheese before serving.

Serve hot with naans, or stuffed kulchas (parathas)