The New Nation - Internet Edition

Chikkar Cholay

Ingredients

Cholay 1 lb

Baking soda 4Tsp

Zeera 3tsp

Onions 2 med

Tomatoes 2small

Oil 5Tsp

Chaat masala 3tsp full

Coriander 2tsp (finely chopped)

Green chilies 2 small (finely cut)

Method:

Soak cholay in water for about 34 hours along with baking soda. After that thoroughly wash them with baking soda and then with water. Put chana in pressure cooker with lots of water, zeera and salt. Give pressure until they are tendered and a little bit of water is left. Roughly about 20 min. or more because really want chana to be tendered. Heat oil

In another pan and add onions in them and fry them. When they are golden brown add tomatoes, bit salt and chaatmasala in it. And cook this until oil leaves the masala after that add chana in the masala along with the water that is left and cover it with lid. Let it cook for about 1520 min. until the gravy is thickened and chana is so tender that they start to break. When it is ready sprinkle coriander and green chilies on it. Serve with naan and enjoy.

Ghugni

Ingredients

2 Cups soaked white Peas

1/2 Cup chopped onion

1 Tomato (chopped)

1 tsp Garlic (crushed)

1 tsp Ginger (grated)

1/2 tsp Cumin seed powder

1/2 tsp Coriander powder

1 tsp Garam masala

1/2 Cup oil

Salt to taste

Method

Boil the soaked white peas till it turns soft.

Heat the oil.

Fry onion, ginger and garlic.

Fry it till onion gets brown.

Add tomatoes and stir it properly.

Now mix this with cooked peas.

Add cumin seed powder and coriander powder.

Allow it to boil.

Add garam masala.

Adorn with coriander and chopped onion.

Moong Dal Panki

Ingredients

50 gms Moong dal

1 tbsp Chopped coriander

1/2 tsp Lemon juice

1 tbsp Fresh curds

1 tsp Gram flour

2 Green chilies

A pinch asafoetida

A pinch sugar

Salt to taste

Method:

Soak moong dal in water for about two hours and drain.

Grind the mixture after adding green chilies and fresh curds.

Add gram flour and asafoetida.

Lightly grease the balana leaves.

Put and spread 1 tbsp of the mixture on one leaf and cover it with another leaf.

Heat a tawa and roast the panki until brown spots appear on both sides.

Moong Dal Panki is ready. Serve it with green chutney.

Chicken Pasta Soup

Ingredients

4 cups of chicken stock

¼ cup of pasta (or vermicelli)

2 tablespoon of vegetable oil

1 well beaten egg

salt and pepper.

Method

1. Heat the oil in a soup pan. Add the pasta and stir continuously till it turns dark brown. This will happen very quickly so be careful that it does not burn.

2. Very gradually, and carefully, add the stock and bring to the boil. Lower the heat and leave to simmer for around 20 minutes. Season it to taste.

3. Add the beaten egg to the soup in a slow stream while continuously whisking the soup.

4. Serve hot with lemons or lime.

Shahi Tukre

Ingredients

Slices of bread - 4 no's

Condensed milk - 6 tbs

Milk - 1/2 litre

Ground cardamom seeds - 1/2 tsp

Nutmeg - 1/4 tsp

Almonds, pistachios, walnuts, cashew-nuts, raisins - 15 gms each

Method

Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.

Fruit Lassi

Ingredients

2 cups whole milk yogurt

1 cup ice water

1 cup cold milk

1/2 teaspoon ground cardamom

1 tablespoon rose water

2 mangoes, peeled, cut from pit and cubed or 5 ripe bananas, peeled and sliced

toasted sliced almonds, for serving

Method

1Put all ingredients, except almonds, in a blender or food processor and blend until smooth.

2Serve with ice cubes and sprinkle with almonds.