Chhole

Ingredients:

Chick peas - 1/2 kg (kabuli channa)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Chhole masala powder - 3 tsp
Salt to taste
Tamarind Paste - 1/2 tsp
Onion - 1 medium finely chopped
Potato - 2 medium
Cilantro finely chopped

Preparation:

Wash and soak the channa overnight. Take a pressure cooker put the kabuli channa, remove the skin of the potato, put them in the pressure cooker along with the kabuli channa and enough water to cover the channa and potatoes and pressure cook them for 3-4 whistles. Then lower the flame for a few minutes before taking off the flame. Once the steam escapes from the pressure cooker, don't drian the water.

Take the potatoes and mash them properly and keep them aside. Take a pan add 2 tbsp of oil, add onions and fry them till little golden colour. Then add turmeric, chilli powder, chhole masala and salt. Saute for a few seconds then add kabuli channa, mash potatoes, tamarind paste and mix it well. Then on a lower flame cook for 10-15 minutes. Add a little water if u require gravy. Garnish it with cilantro and serve it with rice or puri.

Paneer Fried Rice.

Ingrediant:

Basmati rice - 2 cup
Paneer - 1 cup
Onion - 2 medium
Capsicum - 1/2 cup
Carrot - 1/2 cup
Peas - 1/2 cup
Green Chilli - 5
Butter or Oil - 4 tbsp
Salt to taste

Cilantro finely chopped

Preparation:

Wash and soak the rice with 3 cups of water for half an hour. Cut the onions, green chilli, capsicum and carrot and keep them aside.

Take a pan add oil, onions, chillies and fry it till soft. Add paneer and fry till they turn brown colour, then add all the vegetables one by one stirring for a few seconds.

Add all this to the rice, add salt and cook the rice till its done. Garnish it with cilantro and serve it with a spicy side dish.