Chole Batura

Ingredients:

1. Sajeera- ½ sp
2. Tomatoes-2{blend into paste}
3. Onions-2 {blend into paste}
4. Kabuli chana-1 big cup {soaked in water for at least 7hrs}
5. Kasurimethi-2sps
6. Boiled Potatoes -3 {if u wish}
7. Red chilli powder-3sps
8. Turmeric powder-1sp
9. Daniya powder-1sp
10. Jeera powder-1sp
11. Garam masala- ½ sp
12. Cooking oil-2tbsps
13. Karipatha leaves  {curry leaves }-5
14. Fresh Coriander leaves.

 Method:

1. In a pressure cooker pour oil and heat it. Add sajeera and wait for ½ a min. Add onion paste & karipatha, fry the paste till the oil separates. Then add tomato puree and fry it again till the oil separates.  {TIP- once  u c the oil separating from the gravy, it is the sign that ur gravy is cooked }
2. Now u can add  all ur masala’s like red chilli powder, daniya powder, jeera powder, turmeric powder, garam masala powder. Fry them for 1min. { TIP – if u feel ur masala is getting burnt bcoz it is dry;  u can add 2 to 3 spoons of water}
3. Cut the boiled potatoes in to big cubes or mash it with ur hand into big pieces.  Mix well with the gravy & add kasurimethi. Fry it for 1 min and add the main ingredient Chole.
4. Mix all together  and add water - about 2 glasses { if u wish u can add more as per ur wish}
5. Pressure cook it for 15 mins.
6. Finally garnish it with fresh coriander leaves & serve it with batura, puri or roti.

Method for making Batura

Ingredients:

1. Wheat flour-1 cup
2. Maida-  ½  cup
3. Rava - ¼ cup
4. Curd- ½ cup
5. Salt - ¼ sp
6. Cooking oil for  deep frying

Method:

1. In a bowl, mix wheat flour, maida, rava & salt, add curd & little water.  Make it dough as we make for puri.
2. Keep this dough over night covered with a wet cloth in an airtight box. If not over night for at least 3 to 4 hrs. {then the dough will ferment }
3. Make medium size balls & press it in a puri shape & deep fry them.
4. Batura is the best combination with chole curry.

Palak Fry

Ingredients:

1. Onions (sliced) - 3
2. Garlic flakes (peeled & sliced) -10
3. Dry red chilli-2
4. Rai-1sp
5. Jeera-1sp
6. Cooking oil-2sps
7. Palak (cut as shown)
8. Salt as per ur taste

Method:

1. Wash palak nicely, cut it as shown.
2. Heat oil in a pan. As  the oil gets hot add rai, jeera  & dry red chilli. Fry it for a minute.
3. Add sliced onion & garlic, fry till they are light brown.  Now add palak & salt. Mix it well & cover it with a lid. Heat it in a low flame for 10 mins.
4. That’s it. A very simple, tasty & healthy palak fry is ready to serve for ur loved ones.

Kala-Vatana Curry

Ingredients:

1. Kalavatana- 1cup
2. Tomatoes- 2
3. Onions-2
4. Wet coconut-at about 3inches
5. Chilli powder- 2sps
6. Daniya powder-2sps
7. Turmeric powder- 1sp
8. Garam masala powder -  ½ sp
9. Ginger & garlic 1sp
10. Cooking oil- 2 to 3 tbsps
11. Salt as per ur taste
12. Karipatha & fresh coriander

 Method:

1. Pressure cook the kala-vatana by adding ½ sp turmeric & salt for 20 mins.
2. Now for gravy- blend coconut & ginger garlic to a paste. If u have ginger& garlic paste with u then u can add it separately too.
3. In a deep pan heat oil, add chopped onions fry it for 3 mins, add ginger garlic paste and fry for 1 more min. Now add coconut paste fry till the oil separates.
4. Now add chilli powder, daniya powder, remaining  ½ sp turmeric powder & fry it for ½ a min.
5. Add boiled kala-vatana to this mixture with the water.  If required u can add more water as per ur wish.  Let the whole curry boil.
6. Add tomato pieces (cut them into big cubes) , garam masala powder, karipatha leaves  & coriander.
7. Boil the curry for at least 15 mins.
8. This curry is a great combination with roti & rice.

 

Methi Dal Tadka

Ingredients:

1.       Tur dal ( 1 cup)
2.       Cooking oil ( 2 sp)
3.       Hing (a pinch)
4.       Turmeric powder (1/4 sp)
5.       Kasuri Methi (2 small sp)
6.       Red Chilli (3)
7.       Garlic Flakes (7)
8.       Kadi Patta (10 leaves)
9.       Rai ( 1 sp)
10.   Jeera  (1 sp)
11.   Methi seeds  (1/2 sp)
12.   Coriander (for garnishing)
 

Method:

1. Put the dal in the pressure cooker add a pinch of haldi and hing powder.pressure cooking for around 10mins on high flame.
2. After the dal is cooked.mash it a bit..add salt as per ur taste and chopped coriander leaves.
   Now it’s time for tadka..in a deep pan take 2 spoons of cooking oil, 1 spoon of rai, 1 ½ spoon of jeera, ½ spoon of methi seed, 10 leaves of karipatha, 6 to 7 garlic flakes {lightly mashed}, 2 to 3 red chilly akka
3. Fry all the above ingredients in the oil for about 1 min and now add 2 small spoons of kasuri methi.   
4. Fry all this for another ½ a min.
5. Now  add a small tomato finely chopped..fry it for 1min..and now finally add the cooked dal bring it to a boil.your tasty methi dal tadka is now ready to sever.