Chola & Batura Or Chick peas & Naan

Ingredients for Chick Peas (Chola)
1 boil canned Chick Peas or u can soak chick peas in water overnight.
Salt to taste
1 Tea bag
1/2 tsp Zeera
4 piece Kadi Patta
2 big Onions
1/8 piece of Ginger, 3 cloves of Garlic grated
1 tsp Garam Masala
1 Tomato or 2 tbsp Tomato Puree
1/4 tsp each turmeric, red chilli powder, Dhaniya powder

Method for chick peas
If u are using chick peas soaked in water overnight, then next day pressure cook chick peas adding salt to taste and 1 tea bag. This will change the color of chola to black. Pressure cook it for 30 minutes till they are soft and tender. But if u are using boiled chick peas can then no need to boil them again just add them to the paste. For paste, In a pan, add 2 tsp of cooking oil, add Zeera, Kadi Patta. Then add 1 finely grated onion, fry till golden brown. Then add grated garlic and ginger paste keep frying till the paste starts leaving oil. Add turmeric powder, red chilli powder, garam masala powder. add tomato puree or grated tomato to the paste. When the paste is done add the chick peas and add some water to it to get some gravy. Let cook for few minutes. While serving garnish with corinder leaves & chopped onion only if u want.

Ingredients for Batura or Indian style Naan.
1 cup Plain Flour
1/4 cup wheat flour
Salt to taste (1/4 tsp)
2 tsp Oil
3 tbs yoghurt or u can add 1 boiled potato if u don't have yoghurt.

Method for Naan
Mix plain flour, wheat flour, salt & oil. Mix everything with hand, and make smooth dough adding yoghurt or potato and little water to it. Mix very well. Put the dough in a plastic bag. Roll the bag to remove any air and tie it. Let stand atleast for 6 hours or atleast for 1 hour (You can do it when you put chola in water, previous night). Heat the oil in a pan. Now roll big size of batura(Naan) with the dough and fry them in hot oil.
serve hot Naan with hot chick peas.

Spicy Mixed Vegetable

1 large Aubergine cut into lengthwise pieces
1 large green peper cut lenghtwise
10 - 12 Green Beans cut lenghtwise
1 Carrots cut into thin & long pieces
2 Potatoes medium size cut as you wish
Spring Onions 1 bunch cut lenghtwise
Ginger paste 1 tbsp
Green Chilies 2-3 slit
Turmeric 1tsp
Red Chili Powder 1 tsp
Jeera powder 1-1/2 tsp
Dhania powder 1 tsp
Tomato puree (canned tomato sauce) 4tbsp
Salt to taste
Cooking oil 4-5 tbsp

Method for cooking
Heat oil in a large saucepan or skillet. Add whole mustard seeds until they splutter. Add ginger paste, green chilis, and then the Aubergine. Cover on medium heat until the aubergine is slightly tender. May add extra oil if it becomes too dry. Then add all of the above dry spices. Fry for a few minutes and then add all the vegetables. Cover and cook on medium heat stirring periodically until all the vegetables are soft and tender. Add salt, little water, spring onions & tomato puree towards the end and cook until the moisture evaporates and the vegetables are well done. Serve with Plain Rice, Chapatti or naan.

Recipe Gobi Manchurian

I want to share this recipe with everybody, it’s very delicious and easy to make.
It’s called Gobi Manchurian.
Ingredients:
1 Cauliflower clean and broken into small florettes.
1 small bunch spring onion finely chopped
3 onions cut lengthwise
3 capsicums cut lengthwise
3tsp ginger finely chopped
2tsp garlic finely chopped
Green chillies finely chopped
1/4 cup plain flour and 3 tbsp corn flour
Red chilli powder as per taste
Salt as needed
Pinch of turmeric powder
Soya sauce and Tomato sauce

First boil the cauliflower florettes for 10 mins in water with a pinch of salt added to it.Then drain and let it dry, make a thick batter of mixing plain flour and corn flour with red chilli powder and salt. Dip the florettes in the batter and deep fry them till they turn golden in color.
Heat oil in a wok and add finely chopped ginger, garlic and green chillies. After this add cut onions and salt. Stir fry for few minutes and then add lengthwise cut capsicum, when capsicum is done, add Soya sauce and tomato sauce, mix well and then add fried florettes. While serving garnish with finely chopped spring onions and remember always serve hot, with noodles or rice. You can also try it with naan or chapatti like me.