Punjabi Chole (Chana Masala) Ingredients

2 cups Garbanzo Beans 2 tomatoes (chopped) 1 cup Tomato Puree or Paste 3 medium Onions (finely chopped in chopper) 2 cloves minced Garlic (optional as per taste) 1 tbsp. Ginger paste 2 Green Chilies chopped Salt to taste tsp. Turmeric powder 1 tsp. Red Chili Powder 1 tsp. Coriander powder 4 tsp. Vegetable Oil / Extra Virgin Olive Oil tsp. Garam Masala Powder 3 tsp. of Chana Masala Powder tsp. Cumin Seeds

For Garnishing

Coriander leaves 2 small Onions 1 Tomato (sliced in Rings)

Directions
1. Soak chhole/beans overnight in salty warm water with two tea bags. (adding Tea Bags will turn Chana Black in Color) 2. Boil Chole/Chana along with tea bags in pressure cooker/Microwave till they become soft. 3. On Medium Low Heat, Heat the Pan first and put Oil in Pan. 4. When oil is ready (you can throw one cumin seed if it sizzles then oil is ready). Add Cumin seeds. 5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste. 6. Add chopped Onions and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions) 7. Add coriander powder and fry for some time till it becomes light brown. 8. Add turmeric powder & chili powder and Salt to taste. 9. Add Garam Masala and Chana Masala and again fry for some time. 10. Add Pureed tomatoes and fry till the oil leaves from the sides. 11. Add chopped Green Chilies.

12. Take out the Tea Bags and Add Chole/Chana into the Pan without water and stir so that it gets mixed up well. 13. Add the same water which was left in pressure cooker while boiling Chole/Chana . 14. Cook the Chole/Chana with gravy for 8-12 mins till gravy dries (but Chana or Masala should not burn). 15. Garnish with Coriander Leaves and ring Onions and Tomato. 16. Serve with Puris, Parathas, Chapatis or Rice.

Chilli Chicken dry

Ingredients

1 kg boneless chicken 2 tbsp soya sauce 2 tbsp green chilli sauce ajinomoto a pinch (optional) salt according to taste black pepper according to taste 3-4 chopped green chillies 1 tbsp choped garlic 1 tbsp cornflour 2 tbsp all purpose flour (maida) 1 egg 2 medium onions diced ( square pieces) 1 capsicum or green pepper diced (square pieces)

Directions
1. Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, flour, cornflour, half garlic and green chilli sauce for 1 hour. NOTE: all the tablespoon ingredients should be added half in the marinade, if soya sauce is 2 tbsp then add 1tbsp in marinade and the other half while cooking. 1. After 1 hour, fry the chicken pieces till they are brown and keep them on a tissue paper to absorb the excess oil. 2. Now in the same oil add chopped garlic, green chillies, fry for 2 minutes, now add fried chicken, onions and capsicum. Saute on high flame, add all the half ingredients- salt, pepper, ajinomoto, soya sauce and green chilli sauce. 3. Add 1/2 tsp vinegar 4. Serve hot with fried rice or noodles. Also can be served as an appetiser.

Spicy Dry Chicken

Ingredients

2 Kg Chicken, washed thoroughly and cut into cubed- pieces 4 Onion (medium), chopped into small cubes 2 tbsp Tomato paste 2 tbsp Ginger & Garlic paste 5 tbsp Oil 1/2 tsp Black mustard seeds 1/2 tsp Fennel seeds 1 tsp Red chilly powder 2 tbsp Coriander powder 1 tbsp Garam masala 1/4 tsp Turmeric powder 1/4 tsp Pepper powder Salt - as rqd. Coriander leaves- to garnish Curry leaves

Directions
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. In a pan, heat some oil and add the chicken pieces. Wait till their water comes out off the chicken. Then take out the chicken from the pan and keep aside. Heat oil in another pan. Splutter black mustard seeds, fennel seed and curry leaves. Add onion and saute till golden brown. Add ginger/garlic paste and saut for a minute. Add tomato paste and cook until soft. Turn heat to low heat and add red chilly powder, coriander powder, cumin powder, turmeric powder, pepper powder, garam masala and salt. Saute thoroughly for at least 8 minutes in low heat for masalas to bring out the flavor and smell. Add the chicken pieces and saut thoroughly over medium-high heat Stir regularly so it doesn't stick to bottom . Cook chicken uncovered until well done. Garnish with coriander leaves and split green chillies. Serve hot

Achari Gosht

Ingredients Mutton,1/2 inch pieces on the bone Whole dry red chillies

800 grams 8

 Mustard seeds 1 teaspoon Fenugreek seeds (methi dana) 1/2 teaspoon Cumin seeds 1/2 teaspoon Fennel seeds (saunf) 1 teaspoon Onion seeds (kalonji) 1 teaspoon Cloves 5 Mustard oil 7 teaspoons Onions,chopped 4 medium Ginger,chopped 2 inch piece Garlic,chopped 15-20 cloves Turmeric powder 1 teaspoon Red chilli powder 1 teaspoon Salt to taste Tomatoes,chopped 4 medium Lemon juice 1 tablespoon Fresh coriander leaves,chopped 2 tablespoons Method Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves separately. Cool slightly and grind coarsely. Heat the mustard oil in a thickbottomed pan to smoking point, cool and heat it again. Add the onions and saut till brown. Add the ginger and garlic and continue to saut. Add coarsely ground masala powder. Cook for half a minute, stirring all the time. Add mutton, cook on high heat till mutton pieces are well browned. Add turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala. Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is almost done. Add tomatoes and cook on medium heat for ten minutes or till mutton is fully cooked, stirring occasionally. Add lemon juice and mix. Adjust the seasoning and serve hot garnished with coriander leaves.