This is an Indian bread. It is mostly eaten with chole
4 cups maida 1 cup sooji 1 tsp salt 3 tbsp powdered sugar 1 heaped tbsp kasoori methi 1 cup curd 2 tbsp baking powder 4 tbsp oil + extra for deep frying
Mix maida, sooji, salt, powdered sugar and baking powder well. Sieve and add kasoori methi. Mix lightly. Add the curd. Mix lightly with fingers. Add sufficient water and knead a soft dough. Make a well in the middle add 4 tbsp oil. Mix well till it is an elastic dough. Cover with a wet cloth and leave for around 2 hours. Make around twenty balls cover with the wet cloth and leave for ten minutes. Meanwhile heat the oil in a frying wok. Flatten the balls, roll them lightly and deep fry on medium heat till golden brown
This is a hearty meal with puris, parathas, kulcha, bhature. Can also serve it with rice
Ingredients for pressure cooking –
2 cups raw chickpeas 5-6 green cardamom pods 4-5 black peppercorn 2 bay leaves 2 cinnamon sticks 2 tea bags salt to taste 5 cups water
For the chole masala –
1 tablespoon oil 3-4 cloves 3/4 cup pureed onion 2 teaspoons ginger-garlic paste 2.5 cups pureed tomatoes 3 teaspoons Everest chole masala 1/2 teaspoon red chili powder or to taste 3/4 teaspoon cumin powder Salt to taste
To garnish –
1 tablespoon ghee 1 inch ginger cut into julienne 1/4 teaspoon garam masala 1/2 tablespoon crushed kasuri methi 2 tablespoons chopped cilantro
Soak the chickpeas overnight in enough water to cover them. Drain the chickpeas and rinse before cooking
In a pressure cooker add the soaked and drained chickpeas, around 5 cups water and salt. Put 2 tea bags, bay leaves, cardamom, cinnamon stick in a muslin cloth and tie the cloth tightly. Put this along with the chickpeas in the pressure cooker. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers. If not, close the cooker and cook for 2 more whistles.
Drain the chickpeas and remove the muslin cloth with whole spices and tea bags
In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around. This step in my opinion is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.
Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.
Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.
Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly. I do not like thin gravy with chole but if you do add more water than what is mentioned in the recipe.
After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.
To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it.
Fry till the juliennes are golden brown in color but do not burn them. Add to the chole curry, mix and switch off the flame.
Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.
I love homemade cakes without any frosting or icing….I guess there are many of you who like similar cakes. I recently made this cake and if you follow the measurements exactly, I am sure you won’t go wrong!
1/2 cup unsalted butter ( I used salted butter as I didn’t have unsalted butter)
1 1/8 cups castor sugar
2 eggs (1/3 cup to 1/2 cup)
1 3/4 cups sifted flour
2 tsp baking powder
3/4 tsp salt (omit if using salted butter)
3/4 cup milk
1 tsp vanilla essence
Preheat the oven to 180° C
Grease and butter a 9” square pan
Cream the butter and sugar until fluffy
Thoroughly beat in the eggs one after another
Sift the flour, baking powder and salt
Mix the milk with vanilla essence
Fold the flour mixture alternately with the milk mixture.
Transfer to the greased pan and bake at 180° C for 30-40 minutes
Hey there, this is Nandita. I’m from Guwahati, India and the whole purpose of this blog is to share some easy and effortless recipes (as I’m a lazy person) which you will love and never forget about. There will also be some other things apart from recipes. There’s not much about me but a fun fact is that till about the age of thirteen, I was called “Shut up”. I was a real pain in the *** then. So I thought why not create a blog to express myself. I hope you like and support my content. Hope to see you here soon