[Muntazir Nigahain]

In ThiS ThreaD i will Share MY Fav recipeZ



ChaNna ChaaT







A quick, oil free chaat that works as a great salad too.
You can use either black chickpeas, hara chana or kabuli channa.
This particular recipe does not call for yogurt, sweet or green chutni
that are an integral part of most chaat recipes.




HOw tO maKe ChaNna ChaaT



COmbine a cup of boiled chick peas (black or white),
1 finely chOpped OniOn,
1 finely chOpped tOmato,
A tb sp Of cOriander LeaVes,
Pinch of chilli pwd Or pepper pwd,
Salt tO taste,
1/2 tsp chaat masala pwd and a dash of lemOn juice. Serve.

Add sOme cubed bOiled pOtatOes tO tHe abOve recipe and yOu have AalOo Chana Chaat.

 

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Daam : dhoka ya daam tha

[Princess N]

yammyyyyyyyyyy

T 4 S siso

keep rockin

 

[Muntazir Nigahain]

Palak Chawal








There are probably a dozen
ways to prepare spinach rice. This particular recipe is very simple, flavorful and
quick to make.

Mildly spiced with warm flavors, this green colored rice makes for
a lovely one pot meal.







Palak Chawal Recipe


InGreDienTs:

2 cups long grained rice
large bunch of spinach, wash thoroughly, blanch for 3 mts, strain
and puree
1/2 cup lightly sauteed paneer cubes (optional)
1 large onion, finely sliced
1/2 tbsp oil + 1 1/2 tbsps ghee or butter
1 tsp ginger garlic paste
whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise,
1 bay leaf)
1/4 cup curd/yogurt
1/2 tsp sugar
salt to taste
Coarsely crush (do not make a paste):
1 1/2 tbsps chopped coriander leaves
1 tbsp chopped pudina leaves
3 green chillis

1:-)) Heat oil+ghee in a cooking vessel, add whole spices and bay leaf
and saute for a few seconds. Add the sliced onions and sugar saute for
4 mts. Add the ginger garlic paste and crushed coriander-pudina-green
chillis and saute further for 5 mts. Add the spinach puree and cook further
for another 8-10 mts. Add yogurt and combine and allow to cook for a mt,
stirring constantly.

2:-))) Add the washed rice and saute for 2 mts. Add 3 1/2 cups water and
salt and bring to a boil. Reduce heat, add paneer cubes (if using), cover
with lid and cook till rice is done.

3:-))) Serve hot with raita or any curry of your choice.



BaY Leaf MeanS---)))) TezpaaT !

 

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Daam : dhoka ya daam tha

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Last edited by Muntazir Nigahain; 05-25-2011 at 09:27 PM..

[Muntazir Nigahain]

ChhOla Mix





InGreDienTs:


(Note: If you do not like the chickpeas raw, cook them till soft to bite.
I usually pressure cook them if I need to)


1 Cup Dry Brown Chickpeas/Chola/Bengal Grams/Kala Chana (Different names but the same thing)
– Use regular boiled chickpeas if you would like.
1/4 Onion, Peeled & cut into tiny pieces
1/4 Cup of Raw Green Mango, Peeled & cut into tiny pieces
Green Hot Peppers, sliced very thin
1/4 Cup Fresh Cilantro/Coriander Chopped fine
Black Salt/Kala Namak ( Use regular salt if this is not available)
Lemon Juice
Red Chilli Powder


Preparation:



Soak the Brown Chickpeas overnight. Drain & dry them with a paper/kitchen towel.



Combine the onions, mango, cilantro, pepper, salt, chilli powder & lemon juice with the brown
chickpea in a container preferably with a lid/cover. Cover it & give it a big shake, shake, shake.


Serve immediately.

 

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Daam : dhoka ya daam tha

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Last edited by Muntazir Nigahain; 05-25-2011 at 06:37 AM..

[Muntazir Nigahain]

PunJabi ChHole ReciPe






PunJabi ChHole 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 Pwder: (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 (baRi 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 chop ped 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.

 

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Daam : dhoka ya daam tha

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Last edited by Muntazir Nigahain; 05-25-2011 at 09:20 PM..

[bename girl]

...............................

 

[Muntazir Nigahain]

Originally Posted by uae girl

yammyyyyyyyyyy

T 4 S siso

keep rockin

Thanks a lOT Dear sis !

 

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Daam : dhoka ya daam tha

[Muntazir Nigahain]

Originally Posted by bename girl

...............................

Thanks

 

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Daam : dhoka ya daam tha

[Muntazir Nigahain]

VeGeTable ROll RecipE






InGredienTs:



FOr rOtis:



1 1/4 cups whole wheat flour/atta
1/2 cup maida/all purpose flour
1/2 tsp salt
water to knead the dough
For filling:
2 cups mixed vegetables, beans, carrot, capsicum,
beans and cabbage
1 tsp ginger-green chili paste
pinch of turmeric pwd
1/2 tsp chaat masala pwd
1 tsp Kitchen King Masala (optional)
2 eggs, beaten (optional)
1 tbsp lemon juice
2 onions, finely sliced
few tbsps of green chutney
few tbsps of guacamole
2-3 tbsps olive oil
salt to taste

1:-)) Add salt to the wheat flour and maida, combine, slowly add
water to form a soft yet slightly firm dough. Cover and let it rest
till you get the stuffing ready.

2:-)) Blanch the french beans for 3 mts and keep aside.
Heat a tbsp of olive oil in a vessel, add the ginger-green chili
paste and saute for few secs. Add carrots, cabbage and capsicum
and saute for 7-8 mts. Add the blanched beans and saute for
another 3 mts. Add turmeric pwd, kitchen king masala and chaat
masala pwd and combine. Turn off heat.

3:-)) Add the lemon juice and salt to taste and mix. Keep aside.

4:-)) In a separate bowl, combine the raw sliced onions with
2-3 tbsps of green chutney and keep aside.

5:-)) Beat eggs in a bowl, add salt and pepper and keep aside.

(Vegetarians can omit this step).

6:-)) To prepare rotis, pinch a large lemon sized ball of dough,
dust the working surface with some atta and roll out the stuffed
dough to form 6″-7″ diameter circles.

7:-)) Heat a iron tawa and once its hot, place a paratha and let it
cook lightly on both sides. Prepare all the rotis and place them in
a casserole to keep soft.

8:-)) At the time Of serving, drizzle sOme Oil On a tawa, frY the
rOti On One side for 4-5 secs and on top pour 2-3 tbsps of the
beaten egg and flip over the roti so that the egg gets cooked.

9;-)) Remove from tawa, place the egg coated side of the roti up
and sprinkle some lemon juice on the egg coated side.
Spread some guacamole or you can skip this part if you do
not have guacamole.

Place 3-4 tbsps of vegetable filling in the middle of the roti
and sprinkle the onion-green chutney filling over it and roll the
roti tightly to form a roll. To serve, wrap the lower part of the
rotis in a butter paper or tissue.

Enjoy!

 

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Daam : dhoka ya daam tha

[PEANUT]

all r yummy bt i'll try palak rice & veggi rollz fankooz 4 sharin

 

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[SIGPIC][/SIGPIC]