For the chole

1 cup kabuli chana (white chick peas), soaked overnight

1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
1/2 tsp cumin seeds (jeera)
1 onion, finely chopped
12 mm (1/2") piece of ginger (adrak), grated
2 cloves of garlic (lehsun), grated
2 tsp chole masala
2 tsp chilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste

For the bhature

1/2 cup plain flour (maida)
1/2 cup potatoes, boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying

For serving
1 onion, sliced
4 lemon wedges
Method

For the chole

1. Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and
keep aside. Discard the tea bag.
2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and
garlic and sauté till the onion is golden brown.
3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed
powder and salt and sauté for another minute.
4. Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep
aside

For the bhature

1. Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without
using any water.
2. Knead the dough very well till it is smooth
3. Cover with a wet muslin cloth and rest the dough for 10 minutes
4. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
5. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
6. Serve hot with the chole, sliced onion and lemon wedges.

Tips

1. While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff
up.
2. Chole masala is a blend of spices which is readily available at most grocery stores.

Dudhi Kofta Curry

This recipe makes the very staid white bottle gourd exciting!

Ingredients for Kofta

1/2 kg Bottlegourd (doodhi bhopala)
3/4 cup Besan
Salt as per taste
1 tsp minced ginger 
2-3 minced green chillies or 1 tsp Red Chilli Powder
1 teaspoon Sesame seeds(til)
Pinch of soda-bi-carbonate
Oil to fry

Method
1) Peel the gourd and remove the core & grate it.
2) Add salt to grated gourd and keep aside for 10 minutes & then drain the juice and 
    reserve to use in gravy.
2) Mix grated doodhi, sesame seeds, ginger-chillies, soda and  enough besan to bind.
3) Shape into lemon-size balls and deep-fry in moderately hot oil(take care to ensure the    koftas do not remain
raw in the centre.).

Ingredients for the Curry

1 cup finely sliced onion
1 tsp garlic paste
1 tsp ginger paste
 2 tbsp grated  fresh coconut
1- cup chopped tomatoes
1/2 tsp haldi powder 
1 tsp red chilli powder or as per taste
salt as per taste
1/2 tsp Garam masala
1/2 tsp jeera powder 
1 tsp dhania powder
2 tbsp chopped coriander & malai/cream
1/4 cup oil

Method
1)  Heat oil, add sliced onion,fry till dark brown , add ginger-garlic paste and fry well.
2)  Add haldi-red chilli powder fry for a second & add tomato, fry till oil separates.
3)  Add garam masala, jeera-dhania powder,coconut and stir-fry for 2 minutes,
    remove from the fire, cool the mixture, grind to paste using dudhi juice.
    Add  water if necessary to form a creamy gravy.
4)) Add salt (note that the dudhi juice contains salt) , and  bring it to boil and simmer for 5-6 minutes.  
5)  Before serving place warm kofta in a serving dish and pour hot gravy on top.
    Garnish with chopped coriander & malai/cream and serve hot with Rotis.

Comments

good recipe
Written by vids on 2008-03-03 17:22:26

this sounds really good recipe, thanks for posting it

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Written by Guest on 2010-09-17 01:56:42

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PALAK SHORBA
A spiced up delicious, nutritious spinach
soup.
Preparation Time : 10 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Spinach
2 bunches

Oil
2 tablespoons

Bay leaves
2

Cinnamon
1 inch stick

Black cardamoms
2

Cloves
3-4
 Black peppercorns
4-5

Cumin seeds
1/2 teaspoon

Onion , chopped
1 medium

Ginger, chopped
1 inch piece

Refined flour (maida)

2 tablespoons

Salt
to taste

Garam masala powder

1/4 teaspoon

Lemon juice
1 tablespoon

Fresh cream
2 tablespoons

METHOD
Break the stems of the spinach leaves and blanch in plenty of water. Drain and refresh in cold
water.Heat oil in a pan. Add bay leaves, cinnamon, black cardamoms, cloves, black
peppercorns and sauté for a minute. Add cumin seeds and when they begin to change colour,
add onion and sauté for two minutes. Put the blanched spinach leaves in a blender and blend
with some water. Add ginger to the pan and sauté. Add some refined flour and stir. Add
spinach puree and enough water to correct the consistency. Add salt and bring the mixture to
a boil. Add garam masala powder and lemon juice. Mix and strain. Serve piping hot. You can
also serve with a dash of cream.

Ingredients:
1 bunch of palak (spinach)
3 medium sized tomatoes
1/2 tsp oil
1/2 tsp garlic paste
salt to taste
1/2 tsp lemon juice
1/2 tsp pepper powder
1/2 tsp butter ( optional)
1 tsp corn flour

Method:

 Blanch the palak

 Boil the tomatoes
 Blend it together,after blending do not take the pulp out of the soup
 Heat oil in a kadai, add garlic paste and add the mixture of tomatoes and palak
 Add water if required.
 Mix the corn flour in lukewarm water add it to the soup. boil the soup till it thickens.
 Add pepper powder , lemon juice and salt to taste
 Garnish with butter and serve

Serving Suggestions:
Serve with bread

HARA BHARA KABAB - KHAZANA OF INDIAN RECIPES

Hara bhara kebab gets its name and green colour from the healthy spinach in
it.
Preparation Time : 25-30 minutes
Cooking Time : 5-10 minutes
Servings : 4

INGREDIENTS
Spinach
10 leaves

Green peas, shelled and boiled and mashed

3/4 cup

Potatoes, boiled ,peeled and grated

3-4 medium

Green chillies, chopped

3

Ginger, chopped
2 inch piece

Fresh coriander leaves, chopped

2 tablespoons

Chaat masala
1 teaspoon

Salt
to taste

Cornflour/ corn starch

2 tablespoons

Oil
for deep-frying

METHOD
Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in
cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add
green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for
binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and
then press it between your palms to give it a flat tikki shape. Heat sufficient oil in a kadai.
Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper.
Serve hot with a sauce of your choice. 

Recipe Tip :
You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended
that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves
to give a dark green colour. In that case add a little more cornstarch for binding.