PINDI CHANA RECIPE

Ingredients:

1. 1 cup chickpeas ( kabuli chana)
2. 1 tea bag
3. 4-5 tbsp ginger paste
4. 4tbsp oil
5. 3 onions chopped
6. 4 tsp garlic, finely crushed
7. 3 green chilies,
8. 3 tomatoes chopped
9. 3 tsp coriander powder
10. 2 tsp cumin powder
11. 2 tsp turmeric powder
12. 1 1tsp red chili powder
13. Salt as per taste
14. 2 tsp garam masala
15. finely chopped coriander leaves

Preparation

• Soak Chole in water overnight or for about 8 hr.
• Cook the chole with salt and enough water in the cooker for about 30 minutes or till fully done.
• Reserve 1 cup of water and drain the excess water.
• Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Stir for 5 minutes and then put tomatoes, coriander, cumin, turmeric and chili powder and cook until the oil separates.
• Add chole, the reserved water, salt and
• When the liquid has been absorbed by chole add garam masala
• Serve pindi chana sprinkled with the remaining garam masala, coriander leaves

STUFFED ALOO RECIPE

Ingredients:

1. 8-10 mediumpeeled Potatoes
2. 3 cauliflower florets chopped
3. 2-3 chopped onion
4. 1 capsicum (cored, seeded and chopped)
5. 1 cup peas
6. 2 green chilies chopped
7. 4 medium tomatoes cubed
8. 4-5 tbsp of garlic paste
9. Salt To Taste
10. 2/3rd cup water
11. 1/4th cup oil
12. some chopped coriander leaves

Preparation

• Slice off the top from the potatoes - a thick slice to be used as a lid later, and carefully scoop the inside.
• Parboil the Cauliflower, capsicum, peas, onion, chilies, garlic and salt in a saucepan with the water
• When the water is fully absorbed into the mixture,put the mixture into the potatoes
• Cover with the potato lids and secure with toothpicks
• Heat the oil in a saucepan and cook the tomatoes with salt for 2 minutes.
• Arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
• Garnish the stuffed aloo with chopped coriander and serve hot with roti or Paratha