PunjabiTadka – The Secret Ingredient

Dinner

Punjabi Style Shalgam Ka Saag | Mashed Turnip in Indian Spices | Shaljam Ka Bhartha

By anshu November 10, 2016

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Turnips are one of the most hated vegetables on the planet, this is a brutal and honest fact. This root vegetable is known as Shalgam in Hindi , শলগম Shalgom in Bengali, Kalamohare, Sherasa in Marathi, An-tam in Mizo, Nalla avalu in Telegu, and has many other names worldover like swede, neeps, rapes, rapa. Irrespective of its repute this vegetable is loved in my family. We not only eat it raw in our salads but also make its curry, which I will share soon and also its pickle, which is a must for the winters. As a kid my mother ensured I eat all types of vegetables which making faces. As I am writing this, a thought comes to my mind. My mother made all these despised vegetables so delicious that I never learnt to make faces. I guess that explains why I always encourage people to try out recipes from my mother if they ever hate any vegetable. You will find plenty on my space.

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My husband was one of those kids who always hated this sabji. So when my mother in law challenged me that I should make his son try this vegetable I was most happy to successfully convert him into a shalgam acceptor (I am not writing lover because you know old fears die hard :P). This vegetable is full of fibre and nutrition and you must try it out.

Directions:
1. Remove the leaves of the turnips. Dont discard them, the fresh ones can be added to salads. Wash the turnips.

2. Remove the top thick skin and cut each into four pieces.

3. In a pressure pan keep a rack in the bottom and place the turnip on it. Add little water.

4. Also add salt, turmeric powder and red chili powder.

5. Close the lid of the pan and cook on high till first whistle or when it has reached its optimum pressure, then turn the flame on low and keep it simmering for another 10 minutes. It should be soft on poking.

6. Drain the water and place the boiled turnips in a bowl. Mash them using a potato masher,

7. Chop tomatoes, ginger and green chillies.

8. Add ghee or clarified butter in a wok. This recipe requires a good quantity of ghee as it is a key ingredient for the deliciousness of the dish. Do not cut short. Also add chopped ginger and saute for a minute then add chopped tomatoes and green chilli and keep sauteing it till the tomatoes turn soft and gooey.

9. Season with salt this helps to soften the tomatoes faster.

10. Add mashed turnips and mix well with the tomatoes.

11. Add chopped green Coriander and garam masala. Check again for salt or red chilli. If you find it less you can adjust at this stage.

12. Keep the turnips on a medium flame and stirring till you see the ghee has started to ooze out and it has just about to start sticking to the base. That’s when you must turn the flame off.

13. Transfer it to a serving bowl and enjoy this delicious dish with hot rotis. This will make you fall in love with its flavour.

Other punjabi recipes you can try are: Dal Ghiya with Punjabi Vadiya, Punjabi Pethey Ki Sabzi, Punjabi Style Bharwan Tinda, Punjabi Style Gobhi Danthal, Langar Wali Dal, Punjabi Style Dum Aloo, Punjabi Dal Makhani, Punjabi Style Aloo Methi, Punjabi Pindi Choley, Punjabi Style Kaddi Chawal.

shalgamkasaag_featured2 [whohit]ShalgamKaSaag[/whohit]

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Dinner

Punjabi Pethey Ki Sabzi | Spicy Yellow Pumpkin in Indian Spices | Kaddu ki Masaledar Sabzi

By anshu July 6, 2016

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Everyone has his/her own comfort food. After eating it all you can think about is love, deliciousness and indulgence. It may not be fancy schmancy but the simplicity of that dish connects you to the higher self. My Soul food is my mother’s Pethey ki Sabzi or Punjabi style Pumpkin. This recipe makes this humble vegetable the most desired one.

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Back when I was a little girl I never liked any of these vegetables . By ‘these’ I mean any of these from the gourd and squashes family. As I grew up and was married away I realised that this is the kind of food I have grown on and is an integral part of my life. I started longing for pethey ki sabzi, bharwan karela, bharwan tinda, kaddhi chawal and more. This ignited the spark in me to learn these recipes from my mommy. I am glad my mommy taught me all of these and I can play the role of perfect mommy for my sonny boy. For me growing on these dishes is a sign of perfect childhood 😉

Directions:
1. You will need a round pumpkin with green skin and yellow inside. remove the seeds and membranes and peel off its skin. Chop it into very small pieces. Set aside.

2. Also chop finely some onions, ginger root, green chilies and tomatoes.

3. In a pressure pan add ghee or clarified butter.* As it melts add cumin seeds till it crackles.

4. Add crushed coriander seeds, asafoetida and fenugreek seeds. Toss them in ghee.

5. Add chopped ginger along with green chilies. Saute them for a few minutes and then add onions to saute.

6. When the onions have caremalized add chopped pumpkin. Add salt and combine.

7. Also add, turmeric, red chilli powder and sambhar masala. Yes you read that right. Sambhar masala makes a huge change in taste which you wouldnt like to skip. Coat the spices with pumpkin.

8. Add chopped tomatoes and mix.Close the lid and cook the pumpkin on high flame for one whistle or till when the pressure has reached its maximum. Turn the flame on low and let it cook for another 15 minutes.After that turn the flame off and let it cook in the steam. Do not open the lid.

9. After the steam has escaped you will see there will be water in the base of pan. Again turn the flame on let the water evaporate. Slightly mash the pumpkin with the back of spoon.

10. Add Freshly chopped coriander.

11. Also add garam masala and a little sugar to balance the flavours.

12. Serve hot with Roti or puris. Do not forget to team your meal with raw red onion slices.

Other Punjabi dishes you can try are:Aloo Methi Punjabi Style, Bharwan Tinda, Stuffed Karela, Kadhi Chawal, Touri Vadi. Punjabi Dal Makhani, Punjabi Style Dum Aloo

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[whohit]PetheyKiSabzi[/whohit]

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Dinner

Bharwan Touri | Stuffed Smooth Gourd | Stuffed Turai with Pyaaz

By anshu September 19, 2015

Mother is your first teacher, friend and a guide. But later in life you meet friends who make your life meaningful and you start learning new things from them. Life was kind on me and made me come across a friend on facebook in one of the Food Groups I am a member of. Sonu and me haven’t met ever but this friendship is beyond seeing each other. It is about the bond we share. This recipe of Stuffed Touri I learnt from her. It is how her mother in law likes it. Oh by the way I also learnt from her Authentic Kaddha Prasad which is already on my blog 🙂

I have always been making touri the way my mommy has taught me, with waddi as we call it in Punjabi. You must try this Touri Waddiyan recipe as well. But Sonu taught me this new version which was as delicious as the other one. This is to add to my series of Stuffed Vegetables I have on my blog. If you are keen to try them, I have Stuffed Baby Brinjals Punjabi Style, Stuffed Bittergourd or Bharwan Karela, Stuffed Apple Gourd or Bhawan Tinda listed here, will be adding more shortly.

Directions:

1. Take fresh smooth gourd, wash and peel its skin.

2. Cut it into three to four pieces.

3. Make a slit in the side but do not cut all the way. The piece should be intact. We are making a cavity for the filling.

4. For the filling. peel the onion skin and grate them using a grater.

5. Add turmeric powder to the grated onion along with salt and red chilli powder.

5. Also add Garam Masala and Chaat Masala.

6. Mix thoroughly and with the help of a spoon stuff each piece of gourd.

7. Now in a pan heat some mustard oil and let it smoke out. Put the flame on low and carefully place the stuffed gourds into it.

8. Keep changing sides and cook them uncovered till they are fully done. Avoid over cooking them. They must be soft but still be able to hold their shape.

9. Serve them hot with chapatis or naans.

Other Summer vegetable dishes you can try are: Touri Waddiyan, Bharwan Karela, Cholai ka Saag, Baingan ka Bhartha,

[whohit]StuffedTurai[/whohit]

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Dinner

Ajwaini Arbi | Colocasia with Carom Seeds | Spicy Dry Taro Root with Bishop’s Weed

By anshu September 2, 2015

This Ajwaini Arbi is my mother’s recipe and I love it! In Mexico I missed eating Colocasia or Arvi or Abri as it is called. So when I came back I ensured I made this every week in the season. The usual way of making is to simply fry it with some basic spices but then this way of cooking it with carom seeds makes it special and oh so delicious.

A lot of people get rashes or itchiness when they peel colocassia. Undeniably I am one of those. I have tried putting mustard oil before peeling the skin, but that also doesn’t seem to work. So last resort is I have bought latex gloves and wear them. That seems to have worked wonders. Now I can cook my favourite vegetable without scratching like a puppy 😛

In Almora we get plenty of Arbi and also its leaves. This gives me opportunity to try out various versions of this humble root vegetable.I made Arbi Curry Masala specially for Navratri Fasting, as it is without Onion Garlic. I also made Arbi Ke Patton Ke Pattode, which is Colocasia leaves rolled fritters. You must try these they are amazingly lip smacking.

Directions:
1. Wash Arbi and remove all the grit.

2. Put the Arbi in Pressure pan with some water and cook for 3 whistles or 5-7 minutes. Make sure the arbi doesn’t get overcooked and retains its shape. It will taste awful if becomes frail.

3. After boiling arbi drain it in a colander and let it cool down to room temperature.

4. Peel the skin off using a knife. The skin will be easy to remove once its boiled.

5. If the pieces are big in size cut them into halves.

6. In a wok heat some ghee or clarified butter. You can use other cooking oil as well.

7. Add carom seeds or ajwain, cumin seeds and Amchur.

8. Once the seeds begin to crackle add the arbi and toss with the seeds.

9. Add salt, red chilli powder and coriander powder and a little turmeric powder.

10. Mix everything together and cover with a plate or lid barely fitting the vegetables. Press down under and let it cook for 5-8 minutes, Then toss again and keep cooking till the arbi is crisp. Keep an eye don’t burn it 🙂

11. Sprinkle with Garam Masala and Chopped Fresh Coriander Leaves. Serve hot with Roti or Tawa Naan.

Other Colocasia or Arbi recipes you can try : Arbi Curry Masala, Arbi Ke Patton Ke Pattode.
You can also try other every day dishes: Aloo Methi, Tori Wadi, Dahi Wala Karela, Methi Matar Malai.

[whohit]Ajwaini Arbi[/whohit]

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Dinner

Kadhai Mushroom | Mushrooms in Dry Spicy Gravy

By anshu August 24, 2015

Mushroom!! I am a self proclaimed biggest mushroom fan. This fact is not unknown. My blog is an evidence of this as it is full of mushroom and bread recipes. Not to mention there are so many more in the pipeline ;). My love for mushroom has grown leaps and bounds over years. This recipe of Kadhai Mushroom literally translating to Mushroom in a wok in a classic Indian recipe which is made with freshly ground spices which makes all the difference.

I was looking for this recipe for a long time and then came across this recipe of Shilpi from Foods And Flavors By Shilpi. I must say it was amazing! Just like the way they serve at a good Indian restaurant. I was in a mushroom haven.

Directions:

1. Chop some fresh button mushrooms, firm capsicum and onions in big chunks. Set aside.

2. For the gravy finely chop another onion, tomatoes and green chilies. Set aside.

3. For the dry spice mix. Add whole coriander seeds, cumin seeds in a small pan.

4. Also put black peppercorns and red dry chillies. Dry roast them on medium low flame for couple of minutes till they start to crackle, Keep tossing them for you wouldn’t like to burn them 🙂

5. Place them in a dry grinder or coffee grinder on getting cool and blitz them into a coarse powder. Set aside.

6. For the gravy, in a pan add half of the ghee or clarified butter. If you are a vegan you can use any other cooking oil.

7. Add onions and chopped green chilies and saute them till the onions become soft and translucent.

8. Add tomatoes and salt and cook them till the tomatoes turn soft and gooey.

9. As it cools down place it in a grinder and make a smooth puree. Set aside.

10. In the same wok add rest of the ghee or oil and add ginger garlic paste. Saute till the raw aroma of garlic fades away.

11. Add the dry spice mix and saute for a minute or so.

12. After this add the pureed tomato onion paste. Keep cooking till the oil separates. This can take about 7-10 minutes.

13. Add chopped mushrooms to the masala and toss them together. saute them for 5 minutes.

14. At this stage add chopped capsicum and big chunks of onions. If you like you could even add bell peppers to bring in additional flavours and colour.

15. Saute them for a minute or so and add a cup of water to the masala. Let the gravy boil for 5 minutes.

16. Switch the flame off and add fresh cream to make it rich.

17. Add little kasuri methi to give it restaurant like flavour.

18. Serve hot with Roti or Laccha Parantha or even Tawa Naan.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach, Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce.

[whohit]KadhaiMushroom[/whohit]

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Dinner

Punjabi Style Bharwan Tinda | Stuffed Indian Round Gourd | Spicy Stuffed Apple Gourd

By anshu June 8, 2015

Do you belong to the clan of LTT (Lauki, Tinda, Touri) repellents 😛 ? Well Try this spicy recipe of stuffed tindey, plural of tinda, this will change your opinion and you will love eating these tasty vegetable. I also posted the recipe of Touri waddiyan some time back which was well appreciated by you. This encouraged me to post this delicious recipe given to me by my mommy.

Tinda is also known as Apple Gourd or Indian Round Gourd or Indian Baby Pumpkin. In Marathi it is known as dhemase, Tindsi in Rajasthan and Meha in Sindhi. But it is popular vegetable in North India specially Punjabi Cuisine. I grew up eating this dish and it is one of the comfort foods made by my mommy. The way the spices marry the gourd creates such amazing taste that its difficult to express in words. You must choose baby tindey for this, which has soft center and tender seeds.

Directions:
1. Choose Baby tindey, usually smaller in size. Wash them and peel their skin using a peeler. If you find the seeds like this then the seeds should be scooped out.

2. Make a cross section insertion on top using a sharp knife. Make sure the cut does not cut the tinda into pieces. Oops I cut this one into half 😛 Never mind still good to use.

3. In a bowl mix Salt, Turmeric powder, Red Chili powder.

Add Media

4. Also add to this Amchur, Coriander powder, Sambhar Masala.

5. Also add Garam Masala and Asafoetida.

6. Mix the spices well and stuff them using a spoon inside the insertions made on tindey.

7. Chop some Onions, Grate some ginger and chop some green chilies.

8. Add ghee or clarified butter in a wok.

9. Add cumin seeds to the warm ghee and let them sputter.

10. Add ginger and green chilies and saute for a minute. Add onions and saute them till soft and tender.

11. Add the stuffed tindey to the wok and carefully toss them to coat them with ghee. Also add the tindey pieces if cut into pieces accidentally 😛 Saute for a minute or two.

12. Take a steel lid just big enough to cover the tindey well. Do not use big ones, we want less space inside and more pressure to cook them.

13. Keep tossing and turning in between and cook for 15 minutes on medium high heat or until the tindas have cooked thoroughly. Insert a knife to check. Turn the flame off. Serve hot with Roti and Raita.

You can even try other summer dishes from Indian Cuisine : Touri Waddiyan, Bharwan Karela, Baingan Ka Bhartha, Baingan ka Salan. Dahi Wala Karela.

[whohit]StuffedTinda[/whohit]

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Baking

Butter Chicken | Murg Makhani

By anshu June 5, 2015

Butter Chicken or Murg Makhani Needs no introduction. It is one of the most popular dishes world over. When I was in Mexico and I was introduced to someone as an Indian, they would say Oh I love India! Taj Mahal, Butter Chicken and Mahatma Gandhi are the three key things they know about India 🙂 Whenever I would invite my Mexican friends home for dinner, they insisted I would cook for them butter chicken.

That time I was naive to non veg cooking so never tried cooking it. After coming to India I gathered the courage and decided to choose a no fail recipe of Mr. Narula, a renowned and respected member of Chef at Large on FB. The Chicken was out of the world. Even the restaurants would fail in front of this. I know I should be modest but I am not because it was truly sinful and finger licking and I am proud of it 🙂

As the name suggests its laden with butter so if you are looking for a low calorie chicken recipe you need to make Pan Grilled Chicken Salad. This butter chicken recipe is intricate but totally worth it! The results will amaze you.

Directions:

1. Take boneless chicken*(See Notes) and wash it thoroughly and remove if any skin on top. Cut it into cubes or bite size pieces.

2. Place the chicken in a bowl and marinate by adding ginger garlic paste. Also add Salt and fresh lemon juice.

3. Mix everything thoroughly and let it sit for fifteen minutes. In the meanwhile soak some dry red chilies in some hot water for ten minutes. I deseeded the dry chilies as they were very hot. Grind the chilies into a paste. Set aside.

4. After first marination, add curd to the marinade along with Coriander powder, Cumin powder.

5. Also add red chili powder or degi mirch for amazing colour. Add Chicken Masala and Vegetable oil.

6. Lastly add red chili paste we made before. Mix thoroughly and let it marinate well in refrigerator for minimum 4 hours. I marinated it for almost 24 hours because I wanted to make it the next day for some guests.

7. After marination transfer the marinated chicken to a broad baking dish. Spread it evenly without overlapping chicken pieces. Baste it with vegetable oil so that the chicken roasts well and remains moist.

8.Bake it in a preheated oven on 200 degree C for 30 minutes or until partially cooked. (Learn more about Oven temperatures and Conversions). In the meanwhile Soak some cashews in water for a few hours and grind them to paste.

9. While the chicken is roasting, chop some tomatoes and make a smooth puree.

10. Add half of the butter in a wok or kadhai. Add Ginger Garlic Paste.

11. Saute the ginger garlic paste for a minute or until the raw smell fades away. Add tomato puree and combine.

12. Add Red Chili powder, salt and sugar to balance the sourness of tomatoes.

13. Let it cook on medium high flame for 15 minutes or until the butter starts floating on top. Keep aside in a separate bowl till further use.

14. In the same emptied kadhai add remaining butter.

15. Add chopped green chilies. Saute them for a minute.

16. Add roasted chicken. Leave out the juices for now to be used later. Mix them with butter on high heat for 3-4 minutes.

17. Add tomato puree base and mix well.

18. Add Cumin Powder and little Red Chili Powder.

19. Add the juices from the roasted chicken along with 1/4 cup water.

20. Add cashew paste and combine. Bring it to a boil and then simmer with lid on till chicken is cooked. It should take 5-7 minutes.

21. Turn the flame off and add cream and garnish with Garam Masala and Kasuri Methi. Cover and let it sit for 4-5 minutes.

22. Serve hot with Tawa Naan or Roti or Laccha Parantha.

You can try other Popular dishes from India : Dal Makhni, Palak Paneer, Shahi Paneer, Mushroom dou Pyaaza, Pindi Cholley.

[whohit]ButterChicken[/whohit]

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Dinner

Baingan Ka Bhartha | Smoky Eggplant Dish | Charred Brinjal Dish | Spicy Roasted Aubergine

By anshu May 16, 2015

Eggplant or Brinjal or Aubergine is the most versatile vegetable available all across the globe. It is found in different colours ranging from white to green to purple and the sizes and shape also varies from small. big and long. The big sized eggplant is used for this dish because it has maximum pulp. This is a North Indian version of this dish. The variants are found all over the world, in the form of Baba Ghanoush, Muttabal from Mediterranean Region, Patlıcan salatası from Turkey, Aubergine caviar from Southern France, Salată de vinete from both Romania and Hungary and the list is endless.

In India it is served with Roti or Parantha and a Yogurt dish or raita is often accompanied. My mother makes the best Baingan ka Bharta. Its simple recipe without much effort but many things have to kept into mind to bring out the best of its flavour. Its Spicy and absolutely a comfort food. I am including this recipe specially for those who are new to cooking. I also learnt this from my mother one of the first few dishes 🙂

Directions:
1. Roast the Brinjal and peel its skin off. Learn how to Roast an Eggplant on your stovetop? Make sure the brinjal is properly roasted otherwise it effects the taste and texture of bhartha.

2. Mash it roughly using your knuckles. It will resemble a slimy semi solid paste. Keep aside.

3. Chop Onions, Green Chilies and Ripe Tomatoes*.

4. Add ghee or clarified butter in the wok or pan.

5. Add Onions and green chilies and let them saute till the onions become transparent and soft.

6. Once onions are sauteed add chopped tomatoes.

7. Add salt to the tomatoes so that they cook faster.

8. Cook the tomatoes till they are soft and gooey. This till take good 5-8 minutes.

9. Once tomatoes are in mashable consistency add the roasted brinjal and mix.

10. Add red chili powder and check if more salt is needed. Combine thoroughly until the eggplant has mixed well with onion tomato. Cook for another 5 minutes.

11. Garnish with freshly chopped Coriander Leaves and Garam Masala.

12. Serve hot with Rotis and Raita of your choice.

You can even try simple everyday dishes from Indian platter like Tori Wadi, Curd Rice.
Some of the Raita recipes you can try, Aloo Anaar ka Raita, Bathua Ka Raita , Chukandar ka Raita

Other dishes made with brinjal are Hyderabadi style Baingan Ka Salan. Bharwan Baingan, Baingan ka Raita , Begun Bhaja

[whohit]BainganKaBhartha[/whohit]

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Easy Recipe

Attey Ka Halwa | Whole Wheat Flour Halwa | Kadda Prashad

By anshu April 9, 2015

Attey Ka Halwa is a dense pudding made with whole wheat flour and clarified butter or ghee. And when this same halwa is made by Gurudwaras, Sikh Temple as an offering it becomes pious and is known as Kaddha Prasad or Babaji ka Prasad. Its offered to devotees at all Sikh Gurudwaras across the globe. It is deliciously sinful but also very easy to make. Its laden with ghee and has a lot of calories but once in a while its okay to indulge in it. Right? 😛 Like any halwa it requires the right proportion of ingredients and gets ready in no time. It is also known as degh, tribhavli for equal measures of sugar, flour and ghee.

My mother has always made Sooji ka Halwa but I never had Attey ka Halwa at home except Gurudwaras. I got this authentic recipe from a friend, Sonu Mahajan whom I met on a food group on FB. We have never met in real life and talked once on phone but I feel I have some relation with her , may be prior birth :). Whenever I talk to her on web I feel she is my sister from another Mother. I thank Almighty for making us friends and for the bond we share. This post goes out to you Sonu! Love you Partner :*

Directions:

1. Add Ghee or Clarified butter in a wok or kadhai.

2. Add Whole Wheat Flour to the melted ghee.

3. Keep tossing it on medium low flame till it turns dark brown in colour. You can moderate the temperature of flame from high to medium to low. But ensure to keep tossing continuously for it can burn. It should take good 15 minutes.

4. In the meanwhile heat water in a container and bring it to a boil.

5. Once the flour has roasted and achieved the dark brown colour add sugar and combine.

6. At this stage add water and turn the Flame OFF. No sim no low but OFF.

7. Now keep stirring it till the water and flour has become dense into a semi solid, gooey form. Ensure there are no lumps. The test of doneness is when the halwa has centred and leaves the sides.

8. Serve hot and enjoy.

You can even try the Langar wali Dal served at Sikh Gurudwaras.

Try other Halwa recipes of Sooji Halwa, Kaddu ka Halwa, Gajar ka Halwa, Swang ke Chawal ka Halwa, Seb Dalia Halwa.

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Dinner

Sookhey Kale Channey | Dry Spiced Black Bengal Gram | Kale Channey for Durga Ashtami

By anshu March 28, 2015

Durga Ashtami or the Eight day of the holy week, Navratras, where most Hindus fast in respect to the deity Durga. Its a Nine Day festival. During these nine nights and ten days, nine forms of Shakti or Goddesses are worshiped. This festival comes twice in a year, at the beginning of Spring and then at the beginning of Autumn. These two periods are taken as sacred opportunities for the worship of the Divine Mother Durga.

As part of the festival Hindus keep fasts where certain type of food is abstained while fruits and few vegetables along with milk products can be consumed. On the eighth day the fast is formally ended followed by a ritualistic ceremony. A special food is cooked which is offered to the God and then shared amongst devotees as Prasad. The food consists of Halwa, a dessert made from Sugar and Semolina, Dry spicy Black Bengal Gram, which are from the family of chickpeas and Puris, they are small, inflated, round shaped bread which is made from unleavened wheat flour deep dried in oil. This is a divine meal in the true sense.

The festival is very popular with small girls as they are considered as little deities known as kanjak. The little kanjaks are invited by the neighbourhood in their houses , worshipped and offered halwa, puri, channey and small gifts. I remember going to several houses and eating delicious food and counting my gifts at the end of the day 🙂 What beautiful memories!

I have been fasting for Navratras ever since I was a 9 year old girl. Now I invite small kanjaks to my house and follow the the ritual. I made these delicious halwa puri and channe . I previously shared recipe of Sooji ka Halwa on my blog. On popular request I am sharing my mother’s recipe of Sookhey Kale Channey.

Directions:

1. Soak Kale Channey or Black Bengal Gram in water overnight for at least 6-8 hours. Put good amount of water for soaking. They will swell after soaking.

2. Put them in the pressure pan for boiling along with water. Add more water.

3. Add salt and close the lid. Cook on high flame till the pressure builds up and you get the first whistle or hissing sound.Turn the flame on low and further cook for 45 -50 minutes or till the channey are soft and cooked.

4. Drain the water. Do not throw it away. You can use it as a broth for soups or making lentils.

5. In a wok or large kadhai add Clarified butter or ghee. Let it melt.

5. Add cumin seeds and let them crack. It will take less than a minute.

6. Add coarsely crushed coriander seeds.

7. Now turn the flame on low and add salt, red chili powder and amchur.

8. Also add dry channa masala, Garam Masala and coriander powder.

9. The masalas will get fried in the ghee and start bubbling. At this stage add the boiled channas. I added a little water reserved from boiling them.

10. Keep tossing it on high flame till the water evaporates and the channas are coated with spices. It will take 10-15 minutes depending on the quantity.

11. When the channas are ready to dry add additional channa masala and salt if you feel its less.

12. After little patience this is how your channas will start looking, beautifully smeared in dry spices..

13. Garnish with fresh coriander leaves.

14. Serve hot with Puris and Sooji ka Halwa.

You can make Dry Punjabi Cholley Masala at home and try our Punjabi Style Pindi Cholley.

[whohit]KaleCholleyDry[/whohit]

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