Pindi Channa

Pindi channa is a Authentic Punjabi dish. This is Undoubtedly the most popular punjabi dish.




Channa ( Kabuli channa) - 1 Cup (soaked overnight)
Black tea bag - 1
Onion - 1 small ( finely chopped)
Tomato - 1 large
Green chillies - 2 to 3
Ginger-Garlic paste -1/2 Tbsp
Tamarind paste - 1 tbsp
Mustard seeds -1/2 Tbsp
Cumin seeds -1/2 Tbsp
Chilli powder -1 Tbsp
Cumin powder -1/2 Tbsp
Coriander powder -1/2 Tbsp
Garam masala powder -1/2 Tbsp
Amchur powder( optional) - 1/2 Tbsp
Cinnamon
Cloves
Fresh coriander
Ghee - 1 Tbsp
Salt
Oil

Procedure:

1. Pressure cook the chickpeas with tea bag till soft (about 4-5 whistles).
2. Take a sauce pan, add oil, mustard and cumin seeds, cinnamon, clove, ginger garlic paste and hing.
3. Allow it to fry and then add chopped onions fry till lightly brown.
4. Add all the dry powders and stir well.
5. Add tomatoes and Cook till oil separates. Drain the water from chickpeas and add to it the sauce pan.
6. Add tamarind paste, mix well and cook till it gets dry.
7. Take a small pan, add ghee, mustard, jeera, curry leaves, red chillies and pinch of garam masala. Fry for a little while and pour it on top of the chickpea curry.
8. Garnish with fresh coriander and serve hot with chapathi or puri.

Bread Rolls

Bread rolls reminds me of my school dayz in Thane (Mumbai). Growing up in Mumbai one can’t be far away from bread rolls. I first ate this one in my school. There used to be a vendor with his stall outside the school gate. He used to do booming business selling bread rolls n Vada pav. ahhh.. I can neva forget those dayz enjoying lip smacking bread rolls and tangy hara chutney by mom with HOT chai. Yummy... isn't it?






Bread slices
Potatoes - 2 Medium
Onions - 1/2 Cup ( Finely chopped)
Chilli powder - 1/2 Tbsp
Cumin powder - 1/4th 1/2 Tbsp
Coriander powder - 1/4th Tbsp
Garam masala - 1/4th Tbsp
Salt (Acc to Taste)
Oil (frying)

Procedure:

1. Peel & boil the potatoes.
2. Mash the potatoes, add chopped onions, all the dry powders and mix well.
3. Take some water in a bowl/plate and dip a bread slice for few seconds and Squeeze the water from the bread by pressing between palms.
4. Place some potato mixture over the bread and roll and seal the edges of the bread. Make sure that the filling does not come out from any part of the bread.
5. Heat oil in a pan and deep fry on medium flame till golden brown.
6. Serve with tomato sauce

Cauliflower Curry

Cauliflower - 1 small
Onions - 1 medium
Fresh coconut - 1/4th cup
Green chillies - 3
Curry leaves - 1 Sprig
Ginger - garlic - 1/2Tbsp
Mustard seeds - 1/2Tbsp
Cumin seeds - 1/2Tbsp
Tamarind paste - 1 Tbsp
Coriander powder - 1/2Tbsp
Cumin powder - 1/2Tbsp
Chilli powder - 1/2Tbsp
Salt
Oil

Procedure:

1. Fry onions and Cauliflower separately to slightly golden brown and keep it aside.
2. Grind fried Onions, fresh coconut, Coriander powder, Cumin powder, Green chilies, Salt and keep it aside.
3. Take a wok or pan, add 2 Tbsp oil, Mustard seeds, Cumin seeds, Curry leaves, and Ginger garlic paste.
4. Add grinded onion paste and fry for 5 mins and then add Coriander, Cumin powder.
5. Add water and bring to boil. Amount of water depends upon how thick you like your curry gravy to be.
6. Add Tamarind paste, Chilli powder and salt according to your taste.
7. Add fried Cauliflower and cook for 5 to 10 mins at medium flame and keep it till oil
floats on top and finally with garnish with fresh coriander.

Egg Pulusu

Egg pulusu is nothing but Eggs in Tamarind sauce. This is my favorite egg curry. Though I can't beat my mom's cooking, I tried my best and it came out well :-)

Eggs : 4
Onions - 1 medium (Finely chopped)
Tamarind paste/ Juice- 3 Tbsp/ 1 small cup
Mustard seeds - 1/2 Tbsp
Cumin seeds - 1/2 Tbsp
Green chillies - 2
Red chillies - 3
Ginger - Garlic Paste - 1/2Tbsp
Coconut Milk/ powder - 1/4 cup/1 Tbsp
Coriander powder -1/2Tbsp
Cumin powder -1/2Tbsp
Chili powder - 1Tbsp
Curry leaves - 1 Sprig
Sugar - 1/2Tbsp
Pinch of Turmeric powder
Oil

Procedure:

1. Boil eggs for 10 mins and keep it aside. ( Don't overcook it as it has to be cooked in tamarind sauce too)
2. Take a pan , add oil, Mustard seeds, Cumin seeds, chopped Onions, green chillies, red chillies curry leaves and fry for 3 mins. Add Ginger garlic paste and fry till onions turns slightly brown.
3. Add all the mentioned dry powders ( Cumin, coriander and red chilli powder).
4. Add tamarind juice amd then add coconut powder or milk ( Whichever is available).
5. Add 1 cup water to it and then add sugar ( Sugar in this recipie play a important role as it enhances the taste of tamarind sauce) and salt according to taste and cook for 2 mins and finally add boiled eggs ( Slit the eggs to allow them to absord the tamarind sauce).
6. Cook for 15 mins at medium flame and garnish with fresh coriander/Cilantro.