Chhole Bhature(छोले भटूरा)

Ingredients:-
(1). 4 cup chick peas.
(2). 2 big chopped onion
(3). 1 and half chopped tomatoes
(4). 1 table spoon ginger paste
(5). 1 table spoon chopped garlic or garlic paste
(6). salt to taste
(7). 2-3 teaspoon red chili powder or to taste
(8). half teaspoon garam masala
(9). 1 teaspoon turmeric powder
(10). 4 teaspoon Channa puri masala( I use MDH/Badshah powder)
(11). 3 table spoon oil
(12). chopped coriander leaves for garnishing
(13). 1 teaspoon mustard seeds
(14). 1 teaspoon cumin seeds
(15). pinch of asafoetida
(16). water to add in gravy

Recipe:-
Soak chick peas in hot water for overnight or at least couple hours before cooking. Pressure cook chick peas with pinch off salt until they are easy to mash. Start stove and in nonstick pan take oil, mustard seeds and cumin seeds, wait for seeds to start cracking add asafoetida, onion and pinch of salt. Once onion started getting translucent , add ginger paste, chopped garlic and chopped tomatoes. Add red chili powder, salt,garam masala, turmeric powder and Channa puri masala. Mix all the spices in gravy well , if needed add about half cup of water. Let it cook about 12-15 minutes on medium heat, until gravy started thickening. Switch off stove. If you think big chunks of onions or tomatoes , use food masher to mash the gravy.

Add boiled chick peas in cooked gravy, mix well, mash some of chick peas in gravy, which will make gravy more thick. Now again start the stove and let this Chana/Chhole cook for another 5-7 minute on low to medium flame. Turn off stove and garnish with chopped coriander and cut green pepper.
Serve hot with puri with sliced onions and green chillies on side.


Chhole

Tip:- You can use canned chick peas also. Rinse them well with cold water after taking out from can. You can also add dried pomogranete seed during tadka to bring more flavor.

Fruit Custard (फ्रूट कस्टर्ड)

Over the weekend I felt like eating fruit  I tried to make fruit custard, I didn't have proper ingredients to start with all I had was organic condensed milk, regular milk ,fruits and saffron. But my recipe turned out pretty good very close to you eat store brought. This is also a egg less recipe.

Ingredients:-
(1). 1 can Organic Sweetened Condensed Milk(approx 400g/14 oz)
(2). 2 and half cup 2% milk(approx 35 oz)
(3). pinch of saffron
(4). 1 cup cut black/red grapes seedless
(5). 1 cup peeled and cut apple
(6). 1 cup sweet cut mangoes ( optional)
(7). 1 table spoon of sugar
(8). cherry for decoration
(10).  half cup cut banana (optional)
(11). half teaspoon crushed cardamom powder
(12). 4-5 pieces of charoli or chiraunji (Buchanania lanzan)

Recipe:-
Take one deep vessel and greased with unsalted butter so that while boiling milk doesn't stick to bottom. Or use nonstick pan.  In greased vessel add condensed milk and all 2% milk and let it boil on medium flame. Stir constantly. At same time take all cut fruits in one bowl and add 1 table spoon of sugar and put in refrigerator to get chilled. Once you see milk started thickening (about 10-12 min after)add pieces of charoli and saffron mix it well in milk. Let this milk cook for another 5-7 minutes. Switch off the stove. Remove the hot milk in big vessel. Let it cook for room temperature. Once milk become room temperature cool  add chilled fruits in it and keep it in freezer for 40 mins or refrigerate for couple of hours.

Serve chilled.

Fruit Custard

Fruit Custard

Tip:- To make it more fun for kids add some chocolate pieces or marshmallows. You can also any other searson fruits such as chikoo,pineapple, pomegranate & custard apple etc.

Baingan Barta(बैंगन का भरता )

When it is cold or raining I feel like eating this dish with some paratha topped with some butter and sliced of onions and green chilli. Perfect dhaba style food which you can get in any highway side dhaba restaurant in India.

This dish needs three main ingredients which are tomatoes,onion and big eggplant.

Ingredients:-
(1). 1 big size eggplant.
(2). 1 1/2 big chopped onion
(3). 3 chopped tomatoes
(4). 1 teaspoon mustard seed
(5). 2 tablespoon oil
(6). pinch of asafoetida
(7). 1 teaspoon turmeric powder
(8). 2-3 teaspoon red chilli powder
(9). 1/2 teaspoon garam masala
(10).  1 teaspoon ginger garlic paste.
(11). salt to taste.
(12). chopped coriander for garnishing

Recipe:-
Peel the eggplant skin with vegetable peeler. Cut eggplant into big chunks and pressure cook it with half cup water. Switch of the Stove once cooker makes  with 5-6 whistles. More whistles assures that eggplant is soften and ready to mash.  Once cooker is cooled open it and mash the eggplant with masher until it becomes like puree as shown.

mashed eggplant

Take oil in nonstick pan and add mustard seed and asafoetida. Once mustard seed starts cracking add chopped onion and pinch of salt. Cook until onion starts to become translucent, now add chopped tomatoes, and ginger garlic paste. Add turmeric powder, garam masala and chili powder. Let it cook for 7-10 minutes. If needed add little water. When gravy starts to thickens switch off stove. Use masher to mash gravy. Garnish gravy with coriander leaves. You can eat this gravy by eat self as onion tomato curry.

gravy

Now mix mashed eggplant into prepared gravy and let it cook for 5 minutes and mix gravy and eggplant  well. Garnish the dish with chopped cashew and coriander leaves.

Baingan Bharata

Serve hot with plain parathas , cut onion wedge and green chilies on side. You can also serve with hot basmati rice and yogurt.



Tip:- If you are in hurry you can use pasta sauce with garlic flavor and fried onion or onion powder to make gravy.