Chole with Paneer and bhature

For the dry masala:
1 tbsp cumin seeds (Jeera)
1 tbsp coriander seeds
5-6 cloves
3-4 small stick of cinnamon
2 dry red chilli
¼ tbsp oil

For the dry masala:
Step 1: Take a small vessel and heat ¼ tbsp oil. Add all ingredients for dry masala.
Step 2: Sauté on medium flam for 2 minutes so its color is slightly change in brown.
Step 3: Turn off the flame and cool it. Grind this entire ingredient in mixer.

For the chole with paneer:
1 cup chick peas (Kabuli chana), soaked overnight
2 medium size onions
3 medium size tomatos
150 gm paneer
½ tbsp cumin seeds (jeera)
2 teaspoons amchur (dry mango powder)
1/4 teaspoon turmeric powder (haldi)
3-4 piece of garlic
2 tbsp red chilli powder
3 tbsp oil
Salt to taste.
For Chole with paneer:
Step 1: Peel and cut the onion. Cut the tomatoes in to big size and grind the onion, garlic with tomato into mixer. (also add ginger if you like that test)Step 2: Pressure cook the chick peas with 1½ cup water with slat for 3 whistles until they are soft . Drain the extra water and keep aside.
Step 3: Heat the oil in pan, add the cumin seeds. When the seeds crackles, add the tomato-onion gravy.Step 4: Sauté in medium flame for 5 minutes and add the turmeric and red chilli power in it.

Step 5: Add the cook chick peas and I cup water and mix well. Add the dry masala powder, amchur powder and salt and sauté for another 10 minutes.

Step 6: Add the paneer cubs and simmer for 5 minutes. Trun off the flame.

Step 7: Place it in serving bowl and decorate with onion and lemon round slices.

For the bhature :
1 cup plain flour (maida)
½ cup curd
3 tbsp oil
Salt to taste
Oil for deep frying
Water for making dough if needed
For the bhature:
Step 1: Combine the flour, salt and oil and mix together.
Step 2: Add ½ cup fresh curd and water if necessary. Knead the dough very well till it is smooth.

Step 3: Cover with a wet muslin cloth otherwise any of the vessel and rest the dough for 2 hours.
Step 4: Divide the dough into small parts and roll out into circles of 125mm (5”) diameter.
Step 5: Deep fry in hot oil till the bhature puff up and both sides are golden brown.

Step 6: Serve hot with the chole-paneer.
Make your Sunday dinner special for someone special with mango ras……

Mango Jam

Ingredients:

2-big fully ripe mango cubes,
1\2-cup of sugar,
3-tbsp lime juice.

Method:
Step 1: In a heavy bottom pan add mango cubes and start to cook on medium heat. You need a heavy bottomed pan, so that the heat conduction would be better.

Step 2: Stirring continuously for 15 minutes so mango cubes turn into smooth jelly.

Step 3: Turn the flame low and add sugar in it and cook until thick and the proper consistency for a jam.Step 4: After that finally add lemon juice so the nutritious value is remaining. Mix well and cook for just 1-2 minutes.Step 5: Turn off the flame and cool in room temperature.
Step 6: Pour into hot sterilized jars and seal. This jam is store for long time in cool place.

Step 7: The jam could be spread on toast or breads slice.:)

My contribution for the event “Preserve it” hosted my Great Girl Coffee.:)

First time cook jam so I start to search the recipe of jam and get it from Mahanandi site cooking with consciousness. Thank you Mahanandi, first time try your recipe and come out nice. It is very simple and delicious.:)

Note: Use mango pulp (remove skin, cut into slice and use blender) to make mango jam easily.

Mango Juice

Ingredients:
2-fully ripe mangos,
4-glass milk,
10-12 cashewnut pieces (optional),
Sugar for taste.


Method:
Step 1: Peel the mango and cut into small pieces.

Step 2: Then add milk and sugar for taste.

Step 3: Mash with hand blender.
Step 4: Drain in glasses and add cashewnut pieces. Serve chilled.

Moraiya ni Khichdi

Ingredients:
50gm Moraiyo( known as “Samo” ),
2-finiely chopped potatoes,
4-finiely chopped green chilli,
1\2-cup groundnut,
2-tbsp cumin seeds,
2-tbsp oil,
5-6 curry leaves,
Water for cook,
Salt to taste,
Coriander leaves for garnish.
Method:
Step 1: Wash the grain for 2-3 times.

Step 2: Heat the oil in pan and add cumin seeds and curry leaves in it.

Step 3: Then add green chillies and groundnut in it.

Step 4: After that add 2-cup water in it.

Step 5: Cook until water is very hot.

Step 6: After that add finely chopped potatoes in it.

Step 7: After 5-minutes when potato is cook then add grain in it.

Step 8: Cook in low flame until all water part is dissolve.

Step 9: Stirring continuously in between.
Step 10: Turn off the flame and garnish with coriander leaves.

Step 11: Serve hot.In Marathi known as “Vari Tandool”. I know this Marathi name by Trupti Blog. Thank you Trupti.:) We often made this Khichdi in fast. Fast with out fruit is not possible so this is simple mango cube dish for fast member only..:)

Kachi-Keri no sambharo

Ingredients:
1-cup chopped kachi keri (mango),
1-tbsp red chilli powder,
1-tbsp cumin seeds,
1-tbsp haldi (turmeric) powder,
1-tbsp coriander cumin powder,
1-piece jagger (optional),
2-tbsp oil,
Salt to taste.
Method:
Step 1: Heat the oil in pan and add cumin seeds and chopped mango.

Step 2: Cook for 5-minutes until they are transparent.

Step 3: Then add turmeric powder, red chilli powder, coriander cumin powder and salt.

Step 4: Mix well and turn off the flame.

Step 5: Then add jagger and mix it.

Step 6: Take it in a bowl.