 | Chole | - Chick peas (kabuli chana)
- 1 cup Onion (Pyaz)
- 1 Tomato
(Tamatar) - 1 Green chilli (Hari Mirch)
- 1 Garlic (Lahsan)
- 4-5 Ginger
(Adrak) - an inch Bay leaves
- 2-3 Red chilli powder (LalMirch)
- 1 tsp.
Turmeric(Haldi) Powder - 1/2 tsp. Coriander(Ghaniya) powder
- 1 tsp. Garam Masala
Powder - 1 tsp. Tea
- 1 tsp. Vegetable oil
- 3 tbsp. Salt to taste
- Coriander leaves/Hara Dhanya for garnishing
| - Soak chick peas in water for overnight.
- Take a small piece of white
cloth. - Place some tea leaves in the center, gather the cloth and seal its mouth so that tea
leaves don't fall out. - Put this in the pressure cooker along with chick peas.
- Pressure cook until tender.
- Tea adds brown color to the chick peas.
- Cut
onion, tomato and green chilli. - Grind it in grinder along with ginger and garlic and make
paste. - Heat oil in a pan and fry bay leaves for 30 secs.
- Add the paste and fry on
medium heat until golden brown. - When the oil starts separating from the mixture,Add red
chilli powder, turmeric powder, coriander powder, garam masala and salt. - Mix well and fry
for 2-3 minutes. - Add water enough to make thick gravy.
- Bring the gravy to boil.
Add - cooked chick peas along with the water in which it was cooked, remove tea
cloth. - Stir well and cook over medium heat for 5-7 minutes.
- Garnish with chopped
green coriander leaves and serve hot.
|
 | Egg Biryani | - 1/2 cup ghee / oil
- 8 large eggs (hard boiled)
- 1 large onion (finely
chopped) - 2 flakes garlic (curshed)
- 2 bay leaves
- 1-inch cinnamon
stick - 1 brown Cardamom (badi elaichi)
- 4 green cardamom pods (chhoti
elaichi) - 1/2 tsp turmeric powder
- 1/2 tsp chili powder or to taste
- 2 cups
Basmati (long grain) - Rice
- 21/2 cups warm water
- Salt To Taste
- 1
tsp garam masala powder - 1 tbsp chopped coriander leaves
- 3-4 tomatoes (thickly
sliced) to garnish
| Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves,
cinnamon and cardamoms, until golden. Carefully prick the eggs with a fork and add to the pan.Add
turmeric, chili powder and fry for about 5 minutes. Add pre-soaked rice and stir slowly and
carefully for 2 minutes. Add water and salt to taste, and cook over a modeate heat until the rice is
tender and water is absorbed. Sprinkle garam masala powder over it. Garnish egg biryani with chopped
coriander and tomato slices & serve hot. |
