Chole , How to make Masala Chole Recipe

Preparation Time: 15 min
Cook Time: 30 min
Serves: 4-5

Ingredients:

For boiling the Chole:

Kabali Chana   - 250 gm

Baking soda     - 1/2 teaspoon

Oil                    - 4 teaspoon

Salt                   - According to your taste

Water               - 4 to 5 cup 

For making Masala Gravy: 

Onion              - 1 medium sized (finely chopped) , and 3 medium sized (puree).

Garlic              - 7 to 8 

Ginger             - 1/2 inch (paste)

Haldi               - 1/4 teaspoon

Red chili powder - 1/4 teaspoon

Garam Masala - 1/2 teaspoon

Dry mango powder/ amchur powder - 1/4 teaspoon

Tez Patta         - 2

Laung             - 2

Badi and choti Elaichi - 1

Procedure:

1) Soak chole (Kabali chana) in water for 4 to 5 hour. 

2) Boil chole in pressure cooker with sufficient water and add baking soda. Boil until the pressure cooker gives 7-8 whistle. 

3) For gravy, add oil in a frying pan, add tez patta , laung , big and small elaichi and sotte it. 

4) Now add finely chopped onion and sotte it until it turns golden red.

5) Then add onion puree, Garlic and Ginger. Saute the paste for about 3-4 minutes.

6) Then add Garam masala, mango powder, haldi, Salt and red chili. Saute it until the oil start to release from the paste.

7) Now add boiled chole with its water and boil it for 4 to 5 minutes. 

8) Garnish the cooked chole with coriander  leaves. 

Gulab Jamun, How to make gulab jamun (recipe with Khoya)

Description:

Gulab Jamun is a milk-solids based dessert  , popular in the countries of South Asia such as India, Sri Lanka, Nepal, Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica, Nepal, it is widely know as Lal Mohan, served with or without yogurt. 

Preparation Time: 30 min
Cook Time: 15-20 min
Serves: 15-20 people

Ingredients:

Khoya(Red/ Yellow)       - 500 gm

Maida                               - 50 gm

Elaichi                              - 4 to 5

Sugar                                - 500 gm

Oil for deep frying           - As per the need

Water                               - 250 gm/ 2 cup

Pista                                 - 4 to 5

Procedure:

1) Grind Khoya and add elaichi and maida into it and mix it well life a dough. 

2) Make round balls of the mixture into a reasonable size and deep fry it until the balls turn golden red.

Sugar Syrup:

1) Add sugar + water and boil it on low flame until " one thread consistency " is obtained.

2) Switch off the flame and add the golden red gulab jamun balls into the syrup. 

3) Decorate it with cut pieces of Pista. 

4) Serve it after 1/2 an hour. 

Tips:

1) You can put some finely chopped dry fruits in the center of the gulab jamun balls as per your taste.

2) Fry the balls on low flame and keep stirring the balls constantly.

Kheer or Phirni recipe, How to make Phirni Kesariya

Description:

Kheer or Phirni is a traditional Indian sweet dish or desert usually served after the meal ( although i eat it at any time of the day and so can you ). It is made with rice , milk and adding sugar according to taste and other items to enhance its flavor and taste. 

Preparation Time: 1 Hour
Cook Time: 30-40 min
Serves: 5-6 people

Ingredients:

Basmati Rice         -    50 grams / 1/2 cup

Full cream milk     -    1 litre

Sugar                     -    100 grams/ 1 cup

Saffron(Kesar)      -     A few strands

Rose water            -     few drops (according to your taste)

Pista                      -     6-8

Kaju                      -     6-8

Badam                  -     6-8

Kishmish              -     6-8

Procedure:

1) Soak the Basmati rice in water for about one hour and then partially grind it.

2) Boil the milk and add the basmati rice into it. Cut kaju, badam into small pieces and mix it with the rice and milk.

3) Keep stirring the mixture on regular basis for about 15-20 minutes until the rice cooks. After that add sugar and kesar and cook for another 2-3 minutes. 

4) After the kheer/ phirni is cooked, put some finely chopped pista, kishmish and kesar from above to give an attractive look to your dish. Add few drops of rose water while serving. 

Tips:

• Boil the milk and rice on low flame 
• Soak kaju and badam in water for 1 hour to enhance its flavor.
• To give color (mostly yellow)  to your dish you can add few drops of eatable color.