I just wanted to update a couple of recipes here. These are ones that I made well in the first place (else I wudnt have posted at all!!). However, recently I find myself improving every time i make them. These improvements are both photographic as well as culinary!
however, I’m just posting the photograpic evidence… will wait for technology to provide the culinary proof!! 😉
Wishing everyone a happy new gastronomic year!!
Hi Everyone! Wish you all a very happy New Year 2017.
With the new year comes the resolution that I’ll blog a bit more… and this time I do hope I keep to it! Well, here is a recipe with a different take to start off the year.
Chole is usually eaten with bathura (large maida-based puri), and made in a typically masaledar style. The version I speak about is something that doesn’t use masala in the traditional form, but gives it a twist that can be made healthier and at home. This particular version is made by my mother-in-law, and this is now how I make chole at home.
- 2 cups – kabuli chana (soaked overnight)
- 2 large potatoes
- 2 large ripe tomatoes, chopped
- 12 green chillies
- 1/2″ piece of ginger
- 1/3 cup grated fresh coconut
- 2 tsp khus-khus
- small lemon-sized ball of tamarind (washed well)
- 1 tsp cumin
- 1/2 tsp turmeric
- salt to taste
- curry leaves and chopped coriander for garnishing
- oil for cooking
- water as needed
- Grind the khus-khus to a fine powder. Add the coconut, chillies, ginger and tamarind and grind. Add water to make it a thick fine paste. Set aside.
- Steam-cook the peeled and chopped potatoes with the chana. Mash the potatoes and set aside
- In a wide-bottomed cooking dish, add about 2 tbsp of oil and add the cumin seeds.
- Once the cumin starts sputtering, add the tomatoes and braize till it is completely soft and mashed up.
- Add the chole, potatoes, and the khus-khus paste and mix well.
- Add salt and turmeric and mix. You may add water if needed.
- Cook till the ingredients have blended well and it gets a bit thick.
- turn off the flame and add curry leaves and coriander and set the lid to rest for a 25-20 mins.
Serve hot with rotis or puri!