How to prepare Chana Pindi (CHICKPEAS- RAWALPINDI STYLE)

Serve 12 Pressure cooking time 18 minutes

Cumin seeds powder 2 table spoons

Water 4 cups

Chickpeas (soaked overnight or in hot water for 2 hours and drained) 4 cups

Salt 2 ½ tablespoon

Brown cardamon 4

Cinnamon Powder 1 teaspoon

Cloves 10

Coriander powder 4 tablespoons

Pepper powder 1 teaspoon

Kasturi methi 2 ½ teaspoons

Bay Leaves 2-3 1 teaspoon

Garam masala powder 2 teaspoons

Green chillies slit 6

ginger (cut into thin strips) 15 grams

Vegetable oil ½ cup

Onion (sliced) 2

Process

1. Pour water into cooker. Add chickpeas, 4 teaspoons salt, cardamoms, cinnamon and cloves . Stir once

2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 18 minutes.

3. Remove cooker from heat. Allow to cool naturally.

4. Open cooker. Drain off cooking liquid and reserve. Add remaining salt(3 ½ teaspoons), Cumin powder, coriander, pepper, garam masala and mango powder. Mix well till chickpeas are evenly coated with spices. Sprinkle chillies and ginger on top

5. In a pan , heat oil and ghee together till smoky and pour evenly over chickpeas. Add cooking liquid.

6. Place cooker with chickpeas on medium heat and cook till liquid dries up and oil shows separately (approximately 10 minutes), Stirring occasionally.

7. Remove cooker from heat. Transfer chickpeas onto a serving dish. Serve hot, garnished with onion .

8. You can serve this dish with poori , bhature or chapati.

How to make Dahi ki sabji/ Dahi Tadka

1. This sabji serves 3-4 people.

2. Take half kg curd and beat till smoothing.

3. Take 2 to 3 small size tomatoes and 3 onions and cut into small pieces and 3 to 4 fresh red chillies ,chop them .Take 1 table spoon of chopped garlic and ginger .Take 2 small onion and chop them.

4. Take pan or kadai to prepare the masala

5. Heat 4 tbsp of refined oil also. Add ½ tsp cumin seeds (jeera) ,1 teaspoon of saunf , kasturi methi , tomatoes, ginger, garlic and red chilli.

6. Spice up with 2 tsp coriander powder, 1 tsp red chili powder, ¼ tsp turmeric powder,2 to 3 bay leafs. Mix and cook for 2 minutes. Add in salt to taste. Mix and fry for 1 minute. Then add tomatoes and wait for 2 minutes let it fry well.

7. Add beaten curd. Mix well and cook on low to medium flame for 3-4 minutes.

8. Finish off with chopped coriander leaves.

9. Check and adjust the seasoning.

10. You can serve this sabji with chapatti in meal.

आलू मटर की सब्जी - How to make Aloo Matar Curry Recipe - Potato Peas Curry - Matar Batata Bhaji

Ingredients

Onion (chopped) 2

Tomatoes (chopped) 3

Cumin seed 1 Table spoon

Bay leaf 1-2

Cloves 2

Saunf 1 teaspoon

Kasturi methi 1 tablespoon

Turmeric 1 teaspoon

Green chillies (chopped) 2

Degi Mirch 1 teaspoon

Coriander powder 2 teaspoon

Ginger Paste 1 teaspoon

Garlic Paste 1 teaspoon

Potato 3 large

Fresh Peas 250 grams

Salt as per taste

Process:

1. Cut the potatoes in square pieces and peel the fresh green peas.

2. Wash them properly.

3. Heat the cooker and put mustard oil

4. Add cumin seeds, bay leaf, clove, saunf and let it fry for few seconds on medium flame.

5. Take one bowl and add all dry masala like salt , turmeric, coriander powder, degi mirch and add 3 table spoon water in that and make a thin paste like you can see the images for reference.

6.Now add kasturi methi and cloves in cooker and let it also fry for 2 minute.

7.Make puree of tomatoes and add liquid masala mixture in the cooker and fry it fo 2 to 3 minutes.

8. Then add tomato puree in it.

9. Fry till the time masala leaves oil around 4 to 5 minute this mixture will become dry somewhere.

10. Add the Potato and fresh green peas in the cooker and mix well.

1. 11.Add 6 cup water and put the whistle on pressure cooker and wait for 1 whistle.

12. Put the flame on medium.

13. Garnish the dish with fresh green coriander leafs and serve it with chapati , Poori or rice.

How to make Sookhe Aloo ki Sabzi?

What is Sookhe Aloo ki Sabzi?

Cut potatoes cooked with flavors making a zesty and luscious side dish, is sookhe aloo. There should be exactly 8, 48,393 plans for sookhe aloo. Indeed, even I make dry potatoes in various manners, contingent upon what I intend to serve it with, what sort of aloo ki sabzi we need to have, if I have bubbled potatoes?? This formula acts the hero in the last situation, for example at the point when I don't have bubbled potatoes helpful. Likewise, I love to make this sookhe aloo for a Sunday early lunch with basic parathas and chilled yogurt.

How to make Sookhe Aloo ki Sabzi?

1. This formula serves 3-4 people.

2. Take 4 to 5 potatoes and boil them in pressure cooker

3. Cut the boiled potatoes in small pieces like square or round one as per your wish.

4. Take 2 to 3 small size tomatoes and 3 onions and cut into small pieces and 3 to 4 fresh red chillies ,chop them .Take 1 table spoon of chopped garlic and ginger .Take 2 small onion and chop them.

5. Take pan or kadai to prepare the masala

6. Heat 4 tbsp of mustard oil you can use refined oil also. Add ½ tsp cumin seeds (jeera) ,1 teaspoon of saunf , kasuri methi ,a big pinch of asafetida (heeng), tomatoes, ginger, garlic and red chilli.

Spice up with 2 tsp coriander powder, 1 tsp red chili powder, ¼ tsp turmeric powder. Mix and cook for 2 minutes. Add in salt to taste. Mix and fry for 1 minute. Then add tomatoes and wait for 2 minutes let it fry well.