Dal Chaaval

Ingredients rajma - 2 cups Onion - 3 Tomato - 2 Ginger& garlic - 2 tbsp Chopped coriander leaves - 1 cup Curd - 2 tbsp Coriander powder - 1 tbsp Turmeric powder - 1 tsp Chilli powder - 1 tbsp Garamasala - 1/2 tsp Chole masala or rajma masala - 1 tbsp Kasurimethi - 1 tbsp Asafoetidapowder - 1 tsp Salt - as required Oil + butter - 4 tbsp Method Step - 1 soak the rajma overnight or 7 to 8 hrs next day the rajma will be double the size.pressure cook the rajma for 7 to 8 whistle. Step - 2 In a mixer jar grind onion,tomato,ginger,garlic,few coriander leaves into fine smooth paste. Step - 3 In a kadai heat oil add cumin seed and asafoetidapowder then add the grounded paste and saute nicely till the raw smell goes then add all the spice pd and mix it nicely. Step - 4 cover with the lid for 5 min when the raw smell of spices goes add curd and 1 tbsp butter and ...

ingredients Bread - 5 to 6 slice Bread crumbs - as required Coriander chutney or tomato chutney Chilli powder - 1 tsp Turmeric powder 1/2 tsp Salt - 1/2 tsp Hing - 1 tsp Cooking soda - a pinch Water - for making batter Oil - for frying Cheese spread or grated cheese Rice flour - 2 tbsp Gramflour - 1/2 cup Method  make a baji batter the consistency should be wattery.like cutlet batter Take two slice bread spread cheese then apply coriander chutney or tomato chutney press with another slice and cut into length wise. Dip the bread sticks one by one gently in the batter then coat them with bread crumbs .repeat the same process to the remaining sticks and keepaside for 10 mins. Heat a kadai with enough oil and dip fry the sticks to gloden brown color. serve this bread sticks with sauce or mayo

ingredients White chickpeas - 2cups Onion - 3 Tomato -2 Ginger & garlic - 2 tbsp Greenchilli - 2 Chilli powder - 1 tbsp Turmeric pd - 1 tsp Coriander powder - 1 tbsp Chole masala  - 2 tbsp Cuminseed - 1 tsp Teabag - 1 Salt - as per taste Oil + butter - 3 tbsp Asofeditida powder - 1 tsp roasted kasurimethi - 1 tsp Method for making chole: wash the cheakpeas twice and soak overnight or 7 to 8 hrs. Next day the chole will be double the size drain the water .pressure cook the chana with 6 to 7 cups of water ,salt and teabag and give 10 to 12 whistle.adding teabag gives a perfect punjabi chole . after 10 to 12 whistle the chole is soft and tender.drainthe water and keepaside. For masala In a mixer jar add onion,green chilli,ginger garlic and grind into fine paste. grind tomatoes in to fine paste. In a pressure pan add oil cuminseed when it crackles add ...