PLATES OF FLAVOUR

Hello friends🙏🏻 In this blog, I will be sharing an easy recipe of chole and kulche..

This recipe has been sent to me by lovely sister-in -law from Rajasthan.

I will share her recipe.. Let's get started..

Ingredients needed:

For chole:

1.kabula chana( white chole)-1 cup

2.Khada masala: cinnamon( dal chini),star anise( chakraful), stone flower, javitri, cloves, black pepper or else you can add garam masala.Add tea -1 tsp for colour.

3.One cotton cloth for making a small potli.

4.For gravy: 1 onion-( big size)-roughly chopped, tomatoes-2(roughly chopped), ginger, green chilli-3-4,garlic pods-4-5.

5.oil / butter.

6.Masalas :salt, red chilli powder, Turmeric powder, garam masala, kitchen king masala, chole masala.

7.Coriander leaves for garnishing.

For kulche:

1.Maida-1 cup

2.Salt-as per taste, baking soda/baking powder-1/4 tsp.

3.Curd -for kneading the dough

4.Oil/ butter for flakiness and oil for frying.

5.Coriander leaves, kalonji- nigella seeds for garnishing kulchas.

For garnishing :

Onion rings and lemon

Procedure:

1.First we will make the dough for kulchas.

Take 1 cup maida, you can take 50:50 ratio of atta and maida.

2.Add salt, baking soda/ baking powder and oil for flakiness. Now knead the dough with help of curd.

3.knead soft dough and apply oil/ butter and cover it with wet cloth and keep it aside.

For chole:

1.Soak the chola or safed chana overnight.

2.Pressure cook them.. Add the khada masala in a cotton cloth and tie it and add with the chana.Cook for 3-4 whistles and let the pressure release on its own.After the pressure is released take the cotton cloth out. Our chana is infused with the khada masala and the chole will be black because of tea decoction.

3.Now lets make gravy for the Chana. Grind the onion seperately and tomatoes seperately.Take a kadai, add butter+oil and add jeera seeds, heeng.

4.Now add the onion puree and cook it till it turns golden brown. Add salt, red chilli powder, Turmeric powder, coriander powder, garam masala.

5.Now add the tomato puree and cook it till the oil is released.Add the boiled chana and cook it for 15-20 mins.

6.Add water to adjust the consistency. The consistency should not be watery. Add chole maslaa and garnish it with coriander leaves.

7. Our chole is done. Add a dash of lemon while serving.

Now its time to make kulchas. The resting time for kulchas is 1/2 n hour.

1.Knead the dough well again and place the tawa on flame.

2.Take a lemon size dough ball and roll it thick. Add the kalonji seeds and coriander seeds from top. On the other side apply water and place it on tawa. It should stick.

3.It should stick well so that it doesn't come off. Now sprinkle some water and cover it with a lid and cook the kulcha.

4.Cook it on medium flame and brown spots should form. Apply butter on the kulcha.

Our tawa kulcha is ready.

Now plating time, serve the kulcha and chola with onion slices and lemon.

Make this a weekend recipe and enjoy with family.

Do share the recipe.. Thanks for for valuable time.

Namaste readers, Welcome to today's blog.. I am sharing here my comfort food.Let's make Tomato pappu ( ie) Paruppu sambar.

It's one of the easiest sambar recipe with less ingredients and readily made.

I am also sharing an poriyal recipe.

Ingredients needed:( For Pappu).

1.Sambar dal/ Toor dal-1/2 cup

2.Tamarind / Imli- lemon size ball

3.Tomatoes-2-3 ( roughly chopped)

4.Green chillis-2

5.Garlic pods- 5-7

6.For tempering:

Mustard seeds-1 tsp, jeera seeds -1 tsp, curry leaves-7-10,Heeng, methi seeds-1/2 tsp, dried red chilli -2

7.Oil/ ghee for cooking.

8.Sambar powder-2 tsps, turmeric powder, red chilli powder, coriander powder, salt.

For cluster beans/ gavar fali poriyal:

1.cluster beans/ gavar fali -250 gms.

2.Mustard oil for cooking.

3.Onion-1( finely chopped), green chilli-1-2,

Tomato-1( finely chopped)-small size.

4.Masalas: jeera seeds-1 tsp, heeng, coriander powder, chilli powder, turmeric powder, garam masala, salt.

Preparation: Pappu

1.Soak the toor dal for 1/2 n hour.In a pressure cooker add the soaked dal, turmeric powder , salt,coriander powder,ghee-1 tsp, tamarind and garlic pods and tomatoes.Add green chillies too.

2.pressure cook the dal for 15 mins on medium flame.

3.After the pressure is released, churn it well.Add sambar powder.

4.Now it's time for tempering. Add jeera seeds, mustard seeds, heeng, methi seeds, dried red chilli.Add red chilli powder. Add curry leaves.

5.Add the tempering into the dal.

For best results, temper it in ghee.

Our basic Tomato pappu is ready. You can add onions also. And temper it with garlic cloves separately for that dhaba effect😃.

For poriyal:

1.Take the cluster beans, wash them thoroughly and chop them well. Chop them finely.

2.Now take a kadai, add mustard oil. When its hot enough, add jeera seeds, heeng and add finely chopped onions.

3.Fry them till translucent and add the beans and cover it with a lid and let it cook. Cook it until soft.Add salt and turmeric powder.

4.When the beans are soft add finely chopped tomatoes. Add masalas like coriander powder, red chilli powder,garam masala.

5.Cook till tomatoes get soft.