Pindy choley

Pindy choley is an dry chana side-dish originating from Rawalpindi (in Pakistan)  The difference between normal choley is that it uses the addition of tea masala (which is to give dark colouration to choley) and also eliminates the use of onion-tomato combo (unlike normal choley which makes use of these  combo)

Ingredients required

To prepare potli/muslin cloth tie-up

• 1 tsp tea powder
• 1/2 tsp whole cumin
• 1/2 tsp whole peppercorn
• 1-inch cinnamon piece
• 2-3 cloves
• 2 green cardamons
• 1 star anise
• 2-inch ginger piece
• 1 crushed bayleaf

Spice mix

• 1 tsp choley masala
• 1/2 tsp aamchur powder
• 1 tsp chilly powder
• 1 tsp dhanya powder
• 1/2 tsp jeera powder
• 1 tsp salt
• 1/2 tsp garam masala

other

• 1 cup chickpeas , soaked overnight
• 4-5 garlic pods, finely sliced

Method

Arrange ingredients for potli in muslin cloth.. tie them up

Introduce muslin cloth into pressure cooker where chick peas are laid.  Pressure cook for three whistles, and u can see that chickpeas turn into dark brown colour.

Discard water and muslin cloth.  Keep chickpeas aside.  Meantime, heat oil in kadaai, introduce all spice mix and garlic pieces

Add in boiled chickpeas and  cook for ten minutes simmer flame.  Serve hot with paranthas/roti.

Hmm.. very yummy and tasty too!!

Peas paratha

Ingredients required

For the filling

• 2 tsp butter
• 1 tsp kalonji/onion seeds
• 4-5 finely sliced ginger pieces
• 1 tsp kasoori methi
• 4 tsp finely chopped onions
• 1/2 cup fresh green peas
• 1/2 tsp turmeric powder/haldi
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 cup finely chopped coriander leaves

other

• 1 cup wheat flour
• 1/2 tsp salt
• Water, as required

Method

In a kadaai, heat butter and saute kalonji, ginger and kasoori methi

Lateron, add onion and green peas followed by spices and coriander leaves

Saute for ten minutes slow flame, coarsely grind them in blender, keep aside.  Alternatively prepare dough with wheat flour, salt and water

Make dough into 8 balls.  Take a ball, roll into circle and stuff with 2 tsp of coarsely ground pea mixture.  

Bring sides together and roll into normal roti-shaped circle.  Toast them with pre-heated tawa, serve hot.

I served with chana masala... it was very yummy indeed...

The colour of the roti is due to green peas and garam masala dual  colouration.

Vegetable taka tak

What is taka tak??  Taka tak is the name derived from the Lahorean dish 'mutton taka tak'  This entire dish was made from large tawas and using metal spatulas, which on cooking made the sound familiar to 'taka tak' and hence the name.  Here i substituted Mutton mince with vegetable mince(pressure cooked set of vegetables and mashed to form mince-like structure) and regular spices and dish came out quite well... So friends,,, are u ready for a taka-tak?? ;)  ;)

Ingredients required

• 4 tsp finely chopped onions
• 1/2 cup green peas
• 1 green chilly, finely chopped
• 2 tsp of mint leaves, finely chopped
• 1/2 cup of finely chopped, deskinned tomatos (Boil tomatos in hot water for five minutes and remove skin)
• 1 tsp ginger-garlic paste
• 1 tsp salt
• 1 cup of mixed vegetables like potato, carrot, beans, cauliflower etc
• 1 tsp garam masala
• 1 tsp chilly powder
• 1 tsp dhanya powder
• 2 tsp hung yoghurt
• 1/2 tsp haldi/turmeric
• 1 tsp salt
• 2 tsp finely chopped coriander leaves
• 4-5 tsp of butter
• Few onion rings, to garnish

Method

In a large tawa, place onions, green peas, green chilly and mint leaves.  Cook for sometime.

Then add tomato pieces, ginger-garlic paste and salt

After ten minutes on simmer flame, add pressure cooked vegetable mince and using two metal spoons crush them to integrate with pre-added ingredients.. so there goes takaaaaaaatak

Furthur add remaining spices like garam masala, chilly powder, yoghurt, dhanya powder and coriander leaves.  

Finally add butter and close lid... cook on a simmer flame

Garnish with onion rings and serve hot with paranthas/roti

Spicy and creamy too!!!

Onion uthappam

Ingredients required

• Regular dosa/idly batter- one cup
• 1/2 cup finely chopped onions
• 3 tsp of oil
• 1/2 tsp rai/mustard seeds
• 1/2 tsp of whole jeera
• 1/2 tsp of split urad dal
• 3 tsp finely chopped curry leaves
• 4-5 garlic cloves, finely chopped
• 1 tsp dhanya powder
• 1 tsp jeera powder

Method

In a kadaai, heat oil and temper with rai, jeera, urad dal, curry leaves.  Later add onions, garlic  and cook them partially, adding jeera and dhanya powder at the end.  Keep aside.

In a pre-heated tawa, pour two ladle of batter.  Dont spread too much. Top with onion mixture and press them with spatula/spoon such that the onion mixture immerses well in batter itself.  turn upside down and cook.  Serve hot

Usually served with chutney and sambhar, i served with muttai curry

That was a nice combo indeed!!!

Muttai curry (Hard-boiled eggs cooked in spicy masala gravy and topped with semi-fried tomatos)

Ingredients required

For the masala base

• 1/4 cup grated coconut
• 2 tsp khus khus
• 1-inch cinnamon piece
• 2-3 cloves
• 2 green cardamon
• 1 tsp of fennel seeds/sombu
• 1 tsp of whole dhanya
• 3-4 red chillies
• 1/2 cup finely sliced onions
• 1 tsp ginger-garlic paste

To temper

• 4-5 tsp of oil
• 1/2 tsp rai/mustard seeds
• 1/2 tsp split urad dal
• 1/2 tsp whole jeera
• 1/4 tsp venthayam/methi seeds
• 4-5 tsp finely chopped curry leaves and coriander leaves

others

• 2 eggs (hard-boiled and deshelled)
• 2 tomatos
• 1/2 tsp haldi/turmeric powder
• 1 tsp salt
• 1 tsp jeera powder
• 1/2 tsp coarsely crushed peppercorn

Method

In a kadaai, saute ingredients for masala.  Blend into paste, set aside

Take tomatos and chop into fine juvelinnes, wash them to remove pulp/seeds

Heat oil and add tomato juvelinnes, semi-fry them with few spoons of oil.

Cut the hard boiled eggs into two, and cook them on tawa too, till they turn golden yellow in colour

Set aside eggs and tomatos

In the  kadaai, heat oil and add ingredients for temper one by one.  Add masala paste

Add in turmeric powder, kaalimirch, jeera powder and salt

Cook till raw smell fades away.  In a serving bowl, add eggs, top with gravy and fried tomatos.

Serve with dosa/idly/rice

Hmm... it was very yummy....