Punjabi Chole

Punjabi Chole Recipe

Ingredients:
250 gms kabuli channa, soak in water overnight
3 green chillis, slit length wise
1 tsp grated ginger
1/2″ cinnamon stick
1 whole black cardamom
1 bay leaf
1 large onion, finely chopped
2 tomatoes, finely chopped
1 1/2 tsps red chilli pwd (adjust)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsps oil
For Masala Pwd: (dry roast on low to medium flame for 4 mts and grind to a fine powder)
1 1/2 tbsps coriander seeds
1 1/2 tsps anardana (dried pomegranate seeds)
3 cloves
1″ cinnamon
2 black cardamoms
1/2 tsp pepper corns
3/4 tsp cumin seeds

1 Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (badi elaichi) till soft. The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.
2 Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. Saute for few seconds.
3 Add the chopped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook until soft and oil separates, approx 13-15 mts.
4 Add the ground masala pwd and mix well.
5 Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Cook on simmer for 4 mts. Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.
6 Adjust the salt and turn off heat. Garnish with fresh coriander leaves.
7 Serve hot as a snack garnished with chopped onions or with bhatura or rotis.
source: siliasa food

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Vegetable Noodles

Its been a while since Vizag experienced cold weather with drizzles. The nights are getting chillier and am just loving the weather though it breaks my heart to see Nehal go to school in such cold weather. You see, its rare to find kids wearing sweaters (unless sick) to school in Vizag with this year being an exception. I tell myself its just few more days before school closes for winter vacation (5 1/2 weeks). Winter holidays, now that’s another story.

Today’s weather had me craving for a heart warming soup and spicy noodles. Prepared Sweet corn vegetable soup and Schezwan noodles for lunch. Explosion of flavors to say the least. Reduced the spice factor for Nehal’s portion of Schezwan noodles. Its way too spicy for my 8 year old, in fact for us adults as well.

Schezwan Vegetable Noodles Recipe
Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese
.
Ingredients:
1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)
1/4 cup spring onions, finely chopped
2 cups julienne vegetables (beans (par boil), carrots, cabbage and capsicum)
1/2 tsp soya sauce
1 1/2 tbsps schezwan sauce (adjust)
1/2 tsp brown sugar (optional)
1/2 tsp pepper pwd
salt as required
1 1/2 tbsps sesame oil or peanut oil
1 tbsp chopped spring onion greens, finely chopped
Schezwan Sauce
12 dry red chilies, soak in warm water for 1/2 hr
1 tsp grated ginger
12 garlic cloves
1 1/2 tbsp red chilli sauce
1 tsp soy sauce
1 1/2 tsps brown sugar
3 tsps vinegar
1 tbsp oil
1 Prepare schezwan sauce.


Strain the water from the red chilies and grind to a fine
past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mts. Add red chili paste and saute for another 2 mts. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mt. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.
2 Heat a wok with sesame oil till piping hot, add the spring onions and stir fry for 1 mt on high.
3 Add the rest of the vegetables and toss them on high heat for 4 mts.
4 Add salt, pepper pwd and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.
5 Toss the noodles and vegetables on high heat for a few secs. Turn off heat. Garnish with chopped spring onion greens and serve hot.
source : sailu food

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