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!
This is a breakfast/snack dish that I learnt from my SIL. Her family is from the Rayalaseema region of Andhra Pradesh, and this is a very typical dish from that region. Typically Uggani is served with mirchi bajji. However, both dishes can be had independently of each other too.
- Borugolu or murmaralu – 250gms
- green chillies – 2
- 1 onion chopped finely
1 finely chopped tomato (preferably naati/local tomato rather than hybrid)
- roasted peanuts
- senega pappu podi (can be replaced with desiccated coconut and putanalu pappu)
- turmeric – 1 pinch
- salt to taste
- aavalu (mustard ), minapappu (urad dal), senega pappu (chana dal), curry leaves
- In a large bowl, soak the borugulu for a minute, squeeze the water out hard and set aside.
- In a wok, heat a 1 tbsp oil and add the tadka.
- once the tadka starts to sputter, add the onion and fry till it turns translucent.
- add in the tomato and chopped green chillies, and braise till the tomato has completely mingled with the tadka and onion.
- add the salt, roasted peanuts, senega pappu podi and turmeric powder, and mix well.
- Finally add the borugulu and mix well.
- let it cook for a minute and take off the flame.
- garnish with chopped coriander and serve hot.
You can serve the uggani with mirchi bajjis as a side. Or it can be had by itself as a snack.
This is a dish that my husband has always praised. It used to be served at his college, and so has always been associated with good memories. However, I wasn’t very familiar with UP cuisine, and wasn’t able to search this recipe out. Recently though, my husband came by the name, and I was finally able to re-create this dish!
This is a typically UP dish, and does not use onion or garlic. It makes a great side to parathas or puris, and is easily prepared.
- 4 medium potatoes/aloo
- 2 medium tomatoes
- 1 inch ginger, finely chopped
- 2 tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp cumin/jeera
- 1 tsp coriander powder/dhania powder
- 1 tsp dry mango powder/amchur powder (optional)
- ½ tsp garam masala powder
- 1 tsp salt
- Peel and boil the potatoes till they are very well cooked and can be easily crumbled.
- In a wok, heat some oil and add the jeera and dhania powder.
- add finely chopped ginger and saute for a half a minute on low flame.
- Add the chopped tomatoes, chilli powder, turmeric and braise till the tomatoes are completely cooked and mashed.
- Mash some of the potatoes and add along with salt and mix well.
- add water and braise till it reaches the consistency you want. The gravy will come from the mashed potatoes and tomato mix.
- Here you can add dry mango powder/amchur powder and garam masala. Keep braising till the gravy comes together.
- Add chopped coriander leaves for garnishing.
This gravy is best served hot. Since it doesn’t really take very long, its a perfect breakfast/dinner dish.