For kadai chole: which I( i as in sunainjee) make in the pressure cooker :
1.Soak the channa overnight .
2. Pound fresh coriander and red chillie together.
3. Put oil in a pressure cooker.Add garlic paste. Bhunno.
4. add the pounded spices
5. don’t let it become dark brown. Add tomatoes(finely chopped or paste)
6. add the channa, bay leaf , garam masala , salt and water
7. pressure cook
8. ready to eat.garnish with onion rings and coriander leaves
2nd one.
Make the chole –punjabi style
1. put oil in a kadai. Add ginger and garlic paste and jeera whole Add onion. Let them become transparent
2. add whole garam masala .
3. add Punjabi chole masala (packet) or coriander pwdr,red chilli pdwr, turmeric powder, jeera powder, garam masala powder and tomatoes/ paste
4. add the chole and salt .
5. Cook till done .
6. garnish with onion rings and coriander leaves.
oh in this recipe we have omitted the fact that the chickpeas need to be soaked before , ideally a day before( but thats allrite, im getting a woderful recipe from sunaina.)then washed and pressure cooked, to save on heat , light , energy costs. for those guys like us in hotels, boil, boil boil, in a pot, sometimes with the addition of a few tea bags, adds to colour thats all.
in case all of u guys are confused thats allrite , that was the aim in any case. quanties are not mentioned because you shld know all these things, and unless you play along tweak things a few times its not gonna come out right.??
this recipe comes from vikram bindra’s sis, ashu
- fresh tomatoes halved- 1kg or can steal some from hillborough rd #354.
- olive oil- 25 ml
- fresh herbs chopped(in this case basil and thyme)- a few sprigs depending on how much flavouring yu like
- salt and pepper
- garlic chopped- again depends on personal choice
- cottage cheese- to top the tomatoes.or could use feta..
the tomatoes marinate with the fresh herbs , olive oil and season with salt and pepper.
grill on chargrill till nicely coloured and flavoursome
crumble the cottage cheese add some more fresh herbs and top the tomatoes with it.
Voila.. u have a feast fit for us oldie buggers..
ingredients will serve abt 8
- lamb cubes with bone /shanks or smaller ones- 1kg
- natural yoghurt/greek yoghurt – 200 ml
- red chilli powder- to taste. for the milder tasting ones use a mix of paprika, and chilli.
- ginger and garlic paste- 20 gms
marinate the lamb with all the above stuff
next heat oil- abt 50 ml add few bits of green cardamom, 2-3 cloves , small stick of cinnamon, and a 1/4 tsp of fennel seeds 1 bayleaf. add 1 kg of sliced onions(brown or red ) and saute till nicely browned.add now abt a spoon each of coriander and cumin powders, chilli if you want it hotter . add in the lamb, and abt 400 gms of canned tomatoes chopped. simmer on low flame till lamb is nice and tender. the oil shld start to separate out from the lamb, but thats what its all about.
garnish with chopped coriander.
have fun mr cumbers, and u can make for the ole fella .
Ingredients:
Dry Prawns 200 gms
Turmeric 1/2 tspn
Red Chilli Powder 1 tspn or as per taste
Lime Juice 1 tspn
Salt to taste
Garam Masala 2 tspn or as required (for spicy taste)
Onion Chopped 2
Coconut Paste (Dry coconut 1/4 bowl. Heat little oil and roast dry coconut. Then add 4 green chillies, ginger garlic paste 2 tspn
and grind to a smooth paste).
Rice 300 gms (Basmati)
Potato 3-4
Oil as required
Brinjal Small 8 or big 4 (cut into quarters or as required). Keep brinjal in salt water
Sprouted Methi Dana 2-3 tspn (Soak for 6 hrs and tie in Muslin cloth for sprouts)
Coriander for decoration.
Method:
Clean and soak dry prawns. Apply turmeric and lime juice for marination (1/2 hr)
Prepare dry coconut paste and add garam masala powder. Mix well
Soak rice for 1/2 hr and wash and drain well at least for 2-3 hours
Heat oil, saute chopped onions well till it gets crispy.
Add ground paste and saute well.
Add turmeric for color.
Add red chilli powder and salt.
Saute till oil starts separating.
Once done, add marinated dry prawns, brinjal, potatoes and methi dane. Saute well.
Add drained rice. Saute well. Then add boiled water (Proportion Rice:Water – 1cup: 1 1/2cup)
Bring it to a boil and then simmer on slow fire or pressure cook. (For pressure cook – very little water should be left on simmering rice)
Check for salt and other spices in between and adjust accordingly.
Once pulao is ready, decorate with coriander.
tough to say i have used victorinox, henckels, global, nogent, sabatier diamant, even fiskars in the early days.
best one i found for all purpose , cutting and stuff was the small victorinox paring knife.
for bigger tasks prefered using either the sabatier or the henckels.
love to use the chinese cleaver as well, very good for all kinds of things.
good to have is a knife storage roll, or suitcase, for travelling around.
and invaluable is to have a taylor thermometer. the dial type, very robust and can be easily calibrated .
15 egg yolk+150 g sugar
Whisk together till light and creamy
60g cornflour+100g cocoa powder mix together
900g dark chocolate+500g butter melt in microwave on low
15 egg white +150g sugar, beat together to form a meringue with stiff peaks
Before all the above things are accomplished,make sure yu have apre- heated oven to 200 C.
then add the melted butter /choc mixture to the eggyolks, incorporate the cornflour/cocoa mix, and finally fold in the egg white. grease about 40 ramekins ( 60-70gms mix )with butter , and grain sugar. pour in the mixture to about 3/4th of the height, then pop into the oven.Bake for 8-10 minutes, if you want it soft centered,or about 4 minutes more if you want it more dry.(good idea in this case is to cover the top with some foil.
serve hot with some vanilla ice cream..
when went to La , to meet Ashwini,future wife to be,now is loving and extremely caring sweet wifey on the walk of fame, which isnt all that great as its made out to be
