Chhole Masala

Most likely everyone who tried Indian food, knows and loves Chhole, in different forms and with different servings. Most popular way of having Chhole is, North Indian style with Bhatura. Chhole is prepared traditionally with Soaked Chikpeas but here's my recipe, using which enitre dish is prepared in 90 mins,

Ingredients

- 1 Cup Chhole (Chickpeas), Oil, Cumin Seeds
- Whole Garam Masala ~ Cardamom, Cinnamon & Cloves
- Turmeric Powder, Chilli Powder, Coriander Powder, Chhole Masala
- Onion, Tomato Puree, Ginger-Garlic Paste, Green Chili, Lemon, Salt

Recipe ~

- If Chickpeas not soaked overnight, boil the Chickpeas in Microwave for 2 mins, and let it seat for 1 Hr.
- Pressure cook Chickpeas with a bag of tea leaves, until 5-6 whistles. Tea leaves enhances the color.


- In a pan, heat oil, add cumin seeds, whole garam masala and onion; saute until onion turns brown.
- Mix turmeric powder, chilli and ginger-garlic paste; mix it and saute for 2 more mins.
- The add tomato puree and cook it until the oil starts separating the curry.


- Now, add chhole masala, chilli powder, coriander powder, lemon and salt to taste.
- Finally, add Chhole to the curry and cook it for 5 more mins, if needed add water to adjust curry.


Enjoy the Chhole with Bhatura and/or Jira Rice !!

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Jira Rice

Jira Rice goes with any Curry as well as any Daal, its very easy to make and delicious too,

Ingredients

- Rice, Water, Little Ghee, Cumin Seeds, Lemon, Cashew & Raisins & Coriander

Recipe ~

- Cook the Rice in open pan with lemon and ghee, so it would not stick to bottom of pan.
- Strain the rice once ready and let it seat for some time to cool it down.
- In a pan, hit half sppon ghee, add cumin seeds, cashew and raisins.
- Add rice and mix it well, top it with Coriander and enjoy the Jira Rice.

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Bhatura

When you hear Chhole, it has to go with either Bhatura or Rice. Bhaturas are made from maida and are bigger sized than puris, some are so big that one is enough for a young adult, at home usually it little smaller though,

Ingredients

- 1 cup all Purpose Flour, 1/4 cup of Semolina, 1/2 tsp Baking Powder
- Water, Salt, Sugar, Yogurt

Recipe ~

- Take one cup all purpose flour, add salt, sugar, 1/2 cup of baking powder and 1/4 cup of semolina; mix it well.
- Add yogurt and if needed add some water and prepare light dough.

- Let the dough seat for 2 hours or more.
- Kneat the dough after 2 hours and prepare the small balls.

- The balls should not have any cracks in them, otherwise it won't be fluffy.
- Roll them flat, little bigger than Puris,

- Deep fry them, maintain the heat while frying the Bhatura or it might burn,

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Masala Guar

Guar Beans curry is found in most of the houses in different parts of India, each people cook it differently, with curry or dry; with potatoes or without. I'm sharing my way of preparing Guar Beans,

Ingredients

- Guar, Oil, Cumin Seeds, Asafoetida, Salt, Garam Masala
- Garlic Chilli Paste, Coriander Powder, Turmeric Powder

Recipe ~

- First of all steam the Guar Beans and put it on the side.
- In a pan, add 2 tbsp oil, add cumin seeds and asafoetida and let it crackle.
- Add steamed Guar Beans and saute for 5 mins. Add some salt, turmeric powder and let it cook.
- On the side, lets's prepare the masala, mix the garlic chilli paste, turmeric powder, coriander powder, garam masala and some water; mix it well.
- Make sure there are no lumps in the masala, now add the masala to Guar and saute for 3 mins
- Finally top it with coriander leaves and serve it with fresh Roti.

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Aloo Baingan Curry

Potato Eggplant is everyday every home curry, which can be enjoyed any time during the day throughout the year. Here's how I make it,

Ingredients

- Eggplant, Potato, Tomato, Jaggery, Garam Masala, Red Chilli Garlic Paste, Cilantro
- Cumin Seeds, Mustard Seeds, Asafoetida, Salt, Turmeric Powder, Jaggery, Oil

Recipe ~

- In a pressure cooker, heat oil; add mustard seeds, cumin seeda and asafoetida; let it crackle.
- Add Eggplant and Potato, mix it well, cook it for 2 to 5 mins.
- Add salt, and turmeric powder and mix it well. Cook it for 5 mins.
- Add tomato, cook for 2 more mins and add Chilli Garlic Paste to it.
- Add Coriander powder, jaggery and some water.

- Close the cooker lid and let it cook for 3 whistles. Turn off the gas and let it cool down.
- After it cools down, last add Cilantro and Garam Masala.

Enjoy the Curry with Chapati/Rotli, Bhakhri, Rotla or Khichadi.

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Chili Carrot Pickle

Pickle is very essential to many of us during any of our meals and fresh pickles have a unique taste and aroma to it. My mom makes this pickle frequently and my dad just loves it. Here's for all pickle lovers,

Ingredients

- Chilli, Carrot, Red Chilli Powder, Coriander Seeds, Asafoetida
- Rai Kuriya (Split Yellow Mustards), Salt, Turmeric Powder, Lemon, Oil

Recipe ~

- Finely chop the carrots and chilli.
- Add red chilli powder, coriander seeds, asafoetida, turmeric powder, chilli powder and lemon.
- Add salt, lemon and lastly oil. Mix it well and let it seat for a day.
- Enjoy the pickle (after a day) and you can store it in the fridge for 2 weeks.

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Dryfruit Khichadi

Khichadi is too healthy option to eat but who likes the dull taste of it. Well you can enhance the flavors by tempering it or adding different ingredients to it. Last time when I was in India, my grandmother brought this as prasad from temple, and I was amazed to taste it. Here's a quick recipe for the Dryfruit Khichadi,

Ingredients

- Moong Dal, Rice, Salt, Ghee, Jira, Curry Leaves, Dry Fruits & Water

Recipe ~

- First mix the Moong Dal and Rice together; and wash it thouroghly.
- Heat Ghee in a pan, add Jira, Curry Leaves, Dryfruits to it and saute it.
- Add the Moong Dal and Rice, mix it well.


- Add water to add and cook it for 25 min. Do not pressure cook it.
- Once done, add little Ghee while serving and enjoy it with Kadhi or any curry or as is.

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Masala Rotla

When you hear Kathiyawadi dish or cuisine, Rotla is essential part of it. Traditionally the Rotla is made of Bajra/Bajri (Millet Flour), but they are also made from Jowar (Sorghum Flour) as well. I like it plain as well as with flvours to it, here's the recipe for the Masala Bajri Rotla, enjoy,

Ingredients

- Bajri (Millet) Flour, Salt, Garlic Paste, Coriander
- Garam Masala, Corinder Powder, Turmeric Powder & Water

Recipe ~

- Take Bajri Flour, add salt, garlic paste, coriander powder, turmeric powder and garam masala.


- Add some water and knead it well. Keep kneading unitl its mushy.


- Now, make a big ball from the mixture.


- Flatten it, with tapping your fingers and middle of your palm,
If needed add little bit of water while tapping, otherwise it might stick.

- Put it on tawa and cook it side-by-side on low flame.
- Once ready, spread butter or Ghee on the top of the Rotla, it will enhance the flavors.

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Paav Bhaaji

Who doesn't like Paav Bhaaji, all time favorite by many of us, so let's enjoy !!

Ingredients

- Eggplant, Green Peas, Sqaush, French Beans, Cauliflower. If u like add cabbage & 2 Potatoes


For tempering,
- Oil, Clove Powder, Onion, Garlic, Green Chili, Tomato (pureed), Lemon
- Paav Bhaaji Masala, Chili Powder, Turmeric Powder, Coriander Powder

Here's the Recipe,

- First of all, cut and steam all the vegetable in pressure cooker.


- Strain the water out steamed vegetables, and keep the water aside.


- Heat oil in a pan and add Clove Powder and onion, Saute it for 5 min.
- Then add garlic and green chili paste, continue to saute for 2 min.
- Add tomato puree and cook until oil starts separating from the gravy.


- Add Paav Bhaaji Masala and continue to saute for 2 more mins.
- Add other spices, Chili Powder, Coriander Powder and Turmeric Powder and mix it well.
- Finally, add all mashed vegetables, add lemon and cook for 10 to 15 minutes.
- If you like more gravy in Paav Bhaaji, add the strained water from the steamed vegetables.
- Cook for couple of more minuets after adding the water and the Paav Bhaaji is ready to enjoy.


Enjoy the Paav Bhaaji in traditional style with Paav or Bread or Roti or Paratha.

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Fresh Chhundo

Who doesn't like Pickles and that too sweet gujrati mango pickle Chhundo. The pickles found in stores have preservatives in it, but there is a unique different taste to freshly made Chhundo, enjoy the taste !!

Ingredients

- 1 Raw Mango, Jaggery, Mustard Seeds, Oil
- Turmeric Powder, Chilli Powder, Cumin Coriander Powder

Here's the Recipe,

- Grate/Shred the Mango and dip it in a glass of water and squeeze the water out of mango using hand. Repeat the process for 3-4 times, this will reduce sourness from Mango and will need less Jaggery.
- Heat 2 tbsp oil in a pan and add mustard seeds, let it crackle. Then add turmeric powder.
- Add the shredded mango to the oil, saute it and let it cook, as needed sprinkle water on it.
- Add salt to the mango and continue to saute the mango, till it gets fully cooked.


- Take the pan off the stove, add jaggery, chilli powder and cumin coriander powder. Mix it well.
- Then cook it just for one minute on the stove, no more cooking needed.

Enjoy the freshly made Chhundo ! [You can refrigerate and enjoy this Chhundo for 8-10 days.]

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Stuffed Karela

While growing up, I learned Bitter Gourd is the king of all vegetables. It tastes bitter and very few people consume it due to that. Anyways, here's my mom's recipe for Stuffed Karela, takes little time to cook but turns out wonderful and irresistible. Let's get started ...

Ingredients

- 2 Bitter Gourd , Jaggery, Lime, Besan, Fennel Seeds, Cilantro
- Garam Masala, Turmeric Powder, Chilli Powder, Garlic, Oil, Asafoetida

Here's the Recipe,

- Cut the Bitter Gourd in half, remove the seeds and then steam it with 1 glass of water.
- For filling, saute Besan in empty pan for around 8-10 minutes, till it turns brown. Let it cool.
- Add jaggery, garam masala, fennel seeds, turmeric powder, mashed garlic, salt and oil to the Besan.
- Add cilantro and mix it well. Then fill it inside the Bitter Gourd.

- In a pan, heat 2 tbsp oil, add chopped garlic and saute until garlic turns golden brown.
- Add the Bitter Gourd to the pan and let it cook for 7-8 minutes..
- Sprinkle some water while cooking and then add the remaining filling to the pan.

Enjoy the Rice with spicy curry or daal !!

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Cabbage Carrot Sprouts Tikkies

There are times when you want to eat some spicy different kind of food but want to be guilt free on having them. Here's one such recipe that definitely can be enjoyed any time, Tikkis made of cabbage carrots and sprouts,

Ingredients

- Chana (Chickpea), Mung (Green Gram), Carrot, Cabbage, Oil
- Onion, Coriander Leaves, Green Chilli, Ginger, Lemon, Sesame Seeds
- Chat Masala, Cummin - Coriander Powder, Corn Flour

Recipe

- Overnight soak chana and mung. Add salt and pressure cook them for 2-3 whistles, not to mash them.
- Once cooled down, mash them little bit, so there is a bite in it.
- Mix chopped cabbage, shredded carrots, finely chopped onions, coriander leaves and green chili.
- Add ginger, chaat masala, cummin - corriander powder and lemon to the mixture, and mix it well.


- Using corn flour for binding, prepare Tikkis (Patties). Optionally add potatoes for Carb.
- Once tikkis are ready, deep it in sesame seeds to season it.
- On a flat pan, shallow fry the Tikki with 1/2 tbsp oil.

Serve it on lettuce leaves, just like I did it and enjoy them with green chutney or ketchup.

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Daal Dhokli

There are many popular, traditional and very authentic Gujarati dishes, and no doubt Daal Dhokli is one of them. Very tasty and healthy, and definitely a complete any time meal, so here we go,

Ingredients

For Daal
- ½ Cup Tuvar Daal (Yellow Pigeon Peas), Peanuts, Oil
- Curry Leaves, Asafoetida, Mustard Seeds, Cummin Seeds, Fenugreek Seeds
- Ginger, Chilli, Tomoto, Turmeric Powder, Red Chilli Powder, Coriander Powder
- Tamarind Pulp, Jaggery, Salt, Garam Masala

For Dhokli
- ½ Cup Wheat Flour, 3 tbsp Besan, 1 tbsp Oil
- Salt, Turmeric Powder, Red Chilli Powder, Coriander Powder

Recipe

Dhokli>
- Prepare roti like dough from the ingredients.

Daal
- Wash the Daal. Pressure cook Daal and Peanuts with 1½ glass water.

- Once cooked, remove the Peanuts and then crush the Daal. Keep it aside.

Let's cook it,
- In a deep pan, heat 3 tbsp oil, add mustard seeds and cummin seeds. Let it crackle.
- Then add fenugreek seeds, curry leaves, tomatoes, ginger and chilli. Saute for 2 min.
- Add turmeric powder, coriander powder, red chilli powder and garam masala.
- Add the Daal and Peanuts. Let it cook for 5 minutes.
- Prepare roti from the dough and cut it in any shape you want. I prefer squares,

- Add the dhokli to boiling Daal and let it cook for 15 more minutes.
- Add Tamarind pulp and jaggery. Also adjust the masala per taste.

Garnish it wit Coriander leaves and enjoy the Daal Dhokli,

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