Aaloo Cholay

     

• INGREIDEIN

•  Recipe
• 225 grams or 8 ounces of Chick Peas/Garbanzo Beans (Sufaid Chanay) (washed)
• ½” piece of Fresh Root Ginger (Adrak) (peeled & grated)
• 1 large Potato (peeled & cut into 4 cm – 1 ½” dice)
• 1 tsp. of Ground Turmeric (Pisi Haldi)
• ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
• 2 fresh Green Chillies (Hari Mirchain) (slit lenghthwise into halves) (de-seeded for a mild flavor)
• 30 grams or 1 ounce of Clarified Butter (Ghee)
• 1 large Onion (finely chopped)
• 1 ¼ tsp. Salt
• ½ tsp. Garam Masala Powder
• 1 tsp. Fresh Mint (Podina) (freshly chopped)

• Method:
  http://mixplate1.blogspot.com/p/rece.html

Soak the chick peas overnight in plenty of cold water or use ready cooked – canned chick peas. Rinse several times and drain well.

Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.

Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.

Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder .

Remove the pan from the heat and stir in the lemon juice and fresh mint.

Related Recipes: aloo, aloo cholay, cholay, potato.

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Halwa Puri Cholay

 Ingredients:

• Halwa Puri Cholay Recipe
• Semolina / sooji/ bombai rava – 1 cup
• Raisins – 1tsp
• Cardamom Pods – 4
• Chironji – 1 tsp
• Cashewnuts – 6-8http://mixplate1.blogspot.com/p/rece.html
• Sugar – 1 cup
• Water – 2 cups
• Ghee ( clarified butter) – ¼ cup
• Food colour – Yellow / orange optional
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Method:

Heat clarified butter or in a pot until well hot. Add cardamom dry fruits and nuts and fry. Add semolina and roast the semolina on very low heat until it turns light brown and gives a nice aroma.

Boil the water in a separate bowl, add the fried semolina and keep mixing, so it doesn’t form lumps.

Cover and keep on low heat and let it simmer until the water is absorbed (approximately 5 to 10 minutes.) Remove from heat and serve.

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Palak pameer

• Ingredient:

• 1 kg spinach leaves
• 1 ¼ cup of square pieces of cheese
• 2-liter water
• 4 tsp corn flour
• ½ cup chopped onions
• 5 tsp finely chopped ginger
• 2 tsp cooking oil
• 1 tsp red chili powder
• 2 tsp finely chopped tomato
• 3 chopped green chilies
• 2 tsp cream
• Salt to taste

Mayhod:

Finely cut the spinach leaves, put them in a pan, add water and salt to it and cook it for ten minutes at a high flame.

Separate the water from the pan and grind the boiled spinach leaves so that it becomes like a coarse paste.

Put the cheese in the pan and mix them well. Add corn flour and cook for another ten minutes so that the ingredients become thick and fine.

Take another pan and heat the butter in it so that it melts evenly.

Fry the ginger and onions in the butter until brown and then add red chili powder to it and mix everything well.

Now, mix the butter mix in spinach and cook for five minutes.

Take out the palak paneer in a flat bowl, garnish with pieces of tomato, garlic and cream and serve along with with saladand roti.  

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