Chikpeas Curry (Chole)

Ingredients..............

• 1 cans of chickpeas (400 gm each)
• 2 tbsp vegetable/ canola/ sunflower cooking oil
• 1 bay leaves 
• 5-6 cloves 
• 2 green cardamoms
.2 black cardamoms
. 1 inch Cinnamon
. 1 inch javitry
. 1 star anise
. 2-4 red chili dry
. 2-3 inch raw coconut
• 1 large onions sliced
• 1 large tomatoes chopped
• 2 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
. 1/2 tbsp tamrind paste (o
ptional)
• 2 tbsp garam masala
• 2 tbsp fresh coriander leaves chopped fine
 
Method..................
 
•  Grind  onions, red chili dry, coconut, green and black cardamom, cinemom and cloves together into a smooth paste.

•Heat the oil in a deep, thick-bottomed pan on a medium flame.

•Add the bay leaves, javitry and star anise and fry for 1/2 a minute.

•  Add the onion-coconut paste and fry till the oil begins to separate from the paste.

•Add the dry spices - cumin, coriander, red chili, turmeric and garam masala powders. Fry for 5 minutes.

•  Now add tomatoes and fry about 3 min. again.

.  Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.

•Add Tamarind paste (optional) and add salt to taste and water to make gravy (about 1 1/2 cups).

•Simmer and cook covered for 10 minutes.

• Now chickpeas Curry is ready and you can use a flat spoon to mash some of the chickpeas coarsely. Mix well.

•Garnish with cream and fresh coriander leaves.

 •Serve hot .

Semolina Dhokla (Sooji Dhokla)

Ingredients...................

•1 bowl sooji (semolina flour)


•1 small bowl yogurt

•1/4 cup water as needed

•1/4 teaspoon salt

•2 teaspoon lemon juice

•Pinch of turmeric (haldi)

•1 green chili finely chopped

•2 tablespoon fine chopped cilantro (hara dhania)

•1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid)
 

 
 
For seasoning...................
 
•2 tablespoons of oil

•1/2 teaspoon black mustard seed

. 1 green peppers
 
.1/2 cup sugar
 
Method......................
 
1.Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro, Eno together in a bowl and make a smooth batter; add more water if needed.
 

2.Mix well so that no lumps are formed and the batter is of pouring consistency.

3.Allow batter to rest for an hour in warm place and you can put in oven or microwave as well.

4.Grease the pan and set aside.

5.In the saucepan heat about one cup of water on medium high heat. This will be used to steam the dhoklas.

6.After water is boiling, turn down the heat to medium.
8.Quickly pour batter into a greased cake pan.

9.Next place cake pan into the saucepan.

10.Cover the saucepan. Steam for about 20 minutes on medium heat.

11.Check Dhokla with a knife or fork. If the fork comes out clean, dhokla is ready.

12.Turn of the heat and remove the  pan from saucepan.

13.Let it cool to room temperature, then cut into triangle or square shapes.

 
Prepare the seasoning...........................
 
1.Heat the oil in a small pan on medium heat.

2.Add mustard seeds after seeds crack add green chili stir for few seconds.

• 
  
  Add  1/4 cup water and 1/2 cup sugar and boil about 3 min.

• 
  
  Now time to squeeze the lemon you can put lemon juice according to taste .

3.Pour seasoning over the Dhokla. Serve with green chutney.