How to make Rajma?

Lentils:

• 1 cup rajma
• 3 cups water for pressure cooking
• 2 green chili chopped
• 2 tbsp chopped lahsun
• 1 inch chopped ginger
• 3 medium tomatoes chopped
• 1 large onion chopped
• 1 tsp turmeric powder
• 1 tsp regular garam masala powder
• 1 tsp red chili powder
• 1 tsp dry mango powder
• 1 tsp cumin seeds
• 4 tbsp butter
• salt as required

For The Garnish:

• coriander leaves

• Rinse the rajma beans for a couple of times in running water. And the rajma beans then soak in enough water overnight or for 8 to 9 hours.
• The next day, drain the soaked water.
• chop all vegetables – onion,tomatoes,ginger,garlic and green chilies.
• In a pressure cooker add the rajma along with the chopped onion, tomatoes, ginger, garlic and green chilies now add the spices.
• Add butter. stir again.
• Cover tightly and pressure cook for 16 to 18 whistles on a high flame.
• Once the pressure settles down on its own, open the lid and check the beans. the rajma has to be cooked completely.
• Once the rajma are cooked well, then check the gravy or curry also, you will see thin water like stock with the tomatoes and onions floating. so you have to continue to simmer the rajma masala till the curry thickens a bit.
• Keep the cooker on stove top and on a low to medium flame, simmer without lid. stir at intervals.
• Add dry mango powder. also add garam masala powder.
• Stir well and simmer the curry till the consistency thickens. mash a few rajma beans with the back of a spoon to thicken the consistency.
• When the consistency of the curry is no longer broth like or water like and thickened. then the rajma masala is ready. if you want you can thicken the gravy more, if having with chapatis or phulkas.
• Lastly check the taste and add more of salt, garam masala, red chili powder or dry mango powder if required.
• Garnishing rajma masala with coriander leaves is optional. serve rajma masala with some steamed rice or with chapatis, parathas or bread.

How to make Kala Chana?

Lentils:

• 1 cup Kala Chana
• 3 cups water for soaking black chickpeas
• 1 medium size onion, finely chopped
• 1 large tomato, finely chopped
• 4 to 5 lahsun, finely chopped
• 1 to 2 hari mirch,finely chopped
• 1 tsp jeera
• 1 tsp kashmiri Mirch powder
• 1 tsp regular garam masala powder
• ¼ tsp haldi
• ½ tsp of hing
• 2 tbsp oila
• salt as required

For The Garnish:

• Soak the black chickpeas or kala chana overnight or for 8-9 hours and in a pressure cooker.
• Add 2 tbsp of ghee or oil and add jeera, crackle them and then add finely chopped onions.
• Saute the onions till they become light golden.
• Add lahsun, hari mirch and saute for 15-20 seconds
• Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion- tomato masala.
• Add the haldi powder, asafoetida, kashmiri mirch powder and saute for 4-5 seconds.
• Then add the kala chana along with all of the water. season with salt and stir well.
• Pressure cook on a medium to high flame for 9-10 whistles or more till the chickpeas are cooked well and softened.
• Lastly sprinkle the garam masala and stir. garnish the kala chana curry with Dhaniya patta.
• Serve the kala chana curry with steamed rice, rotis or chappati.

Chana Dal Recipe

• 1 cup of chana dal
• 1 tbsp ghee
• 3.5 cups of water
• 1/4 tsp garam masala
• 1/4 tsp red chilly powder
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp cumin seeds(jeera)
• 1/2 tsp finely chopped garlic
• salt to taste

• In a big bowl take 4 cups of water and soak chana dal for about 2.5 to 3 hours. After that wash it and drain.
• Take a pan,boil 3 cups of water,turmeric powder, ginger and a bit of salt.
• Put chana dal in it and cover the pan. Cook it for about 30 minutes over medium flame. The dal has to become tender.
• Take a pan and put some ghee in it. After it gets heated added some cumin seeds. Add garlic after the seeds start sputtering.
• Properly stir and fry until the garlic becomes a bit light brownish.While stiring it put some red chilly powder.Pour it over the cooked and cover it.
• The chana dal is ready now. You can serve it with bread or rice.

Val Recipe

• 2 cups vaal
• 1/4 tsp soda bi-carb
• 3 tbsp oil
• 1/4 tsp carom seeds (ajwain)
• 1/4 tsp asafoetida (hing)
• 1 tsp chilli powder
• 1 tsp turmeric powder (haldi)
• 1 tbsp grated jaggery (gur)
• 1 tsp tamarind (imli) pulp , optional
• salt to taste

• Wash and soak the rangoon vaal in enough water for 9 to 10 hours.
• Drain, add the soda bi-carb and enough water and pressure cook for 4 to 5 whistles or till the vaal is cooked.
• Let the steam evaporate before opening the lid and keep aside.
• Take a non-stick kadhai heat the oil , add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté on a medium flame for a few seconds.
• Add the rangoon vaal, 1 cup of water, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
• Serve hot.

Kabuli Chana Recipe

• 100 gms white chick peas (kabuli chana)
• 1/4 tsp jeera powder (cumin seeds)
• 1/4 tsp dhania powder (coriander powder)
• 1/4 cup finely chopped onions
• 1/4 cup of tomato puree
• 1 tsp ginger (sliced)
• 1/2 tsp garlic (crushed)
• 1/4 cup finely chopped dhania leaves (coriander)
• 1/4 tsp garam masala
• Turmeric powder(haldi) just a pinch
• Salt to taste
• Finely chopped green chillies
• Mediumly sliced tomatoes
• Sliced onions

• Take kabuli chana, wash and clean it first and then soak it for about 8-9 hours.
• Pressure cook the kabuli chana by adding a bit of salt in it.It should be pressure cooked for 5-6 whistles.
• Now take a pan.Put some cumin seeds and roast it.The seeds should turn golden brown while roasting.
• Add some turmeric powder and coriander powder. Saute it
• Once they are sauted add tomato puree,ginger,onion,garlic,chilli powder and water. Mix them properly and pressure cook for about 9-10 minutes.
• After it is pressure cooked simmer till they become dry.
• Mix cooked chana and water and for about 6-7 minutes simmer them.
• Now add some garam masala and some finely chopped coriander.By mixing them properly cook till the gravy becomes thick.
• In the end you can garnish it with chopped green chillies,mediumly sliced tomatoes and green chillies.
• You can serve it with rotis or rice.

Peas Recipe

• 200 Gram Peas
• 3 Onions
• 2 Tomotoes
• 4-5 Green Chilli
• 6-7 Cashew Nuts
• 1 tbs Yogurt
• 3 Pinches Kasoori Methi
• 2-3 Garlic
• 1/2 Cup Milk
• 3 Pinches Garam Masala
• 3 tbs Oil
• coriander Leaves

• Chop the onions and tomato large. In a pan, add 2 tsp of oil and after add the onions, tomatoes, coriander leaves, green chilli and garlic and cook for a few minutes.
• Soak the cashew in warm water for 10 minutes and after add cashew and yogurt in mixer and make a smooth paste.
• And also make a paste of onion tomato mixture.
• Take a pan add oil and add onion tomato paste and add cashew yogurt paste. Mix well and cook for 5-6 minutes in a low flame.
• Add garam masala in Gravy.
• cook well in a low flame till add some oil in pan.
• Now add peas.
• After that add some water and milk to get consistent gravy.Now add salt as per taste.
• Cover and cook for 5-6 minutes till peas gets cooked.
• Add kasoori methi in last.
• For Garnishing add coriander leaves.
• Enjoy this with rotis/Jeera Rice.

Pindi Chole,How to Make Yummy Pindi Chole?

• 1 cup kabuli chana
• 3 tbsp Chana dal
• 1 black cardamom
• 1 stick of cinnamon
• 1/2 tsp baking soda
• 3 tsp tea leaves
• 5 tbsp oil
• 2 tsp finely chopped ginger
• 3 tsp finely chopped green
• 1/4 cup grated onions
• 1 tsp garlic paste
• 1 cup fresh tomato puree
• 1 tsp coriander powder
• 2 tsp garam masala
• 2 tsp chilli powder
• 2 tsp chole masala
• 2 tbsp chopped coriander
• salt to taste

• Make a small potli by tying the cardamom, cinnamon and tea leaves in a small muslin cloth.
• Combine the kabuli chana, chana dal, potli, baking soda, salt and 3 cups of water in a pressure
  cooker, mix well and pressure cook for 5 whistles.
• open the lid and let the steam go And outside the potli.
• Take a non-stick pan and heat the oil, add the ginger and green chillies and sauté on a medium
  flame for 1 minits.
• Add the onions and garlic paste and sauté on a medium flame for 7 minutes.
• Add the tomato puree, mix and cook on a medium flame for 5 minutes.
• Add the coriander powder, garam masala, chilli powder, chole masala, mix and cook on a medium
  flame for 2 minute.
• Add the kabuli chana along with the water and salt, mix and cook on a medium flame for 20
  minutes or till the water dried out.
• Add the Chopped Coriander leaves for garnishing.

Dry Kala Chana, How to Make Dry Kala Chana Recipe

• 1.5 Cup black chana
• 3/4 Tsp salt or as per taste
• 1/4 Tsp red chilly powder
• 1/4 Tsp Turmeric powder(Haldi)
• 1/4 Tsp Cumin seeds
• 1 Tsp Coriander powder (sukha dhaniya)
• 1 Tsp Oil

• Take chana in a bowl and wash it properly.Then soak it overnight.
• In the morning black chana will be puffed.Through a strainer drain the water.
• Now take a pressure cooker,along with water,salt and haldi add chana and mix it.
• Pressure cook for about 8-10 minutes.Open the cooker and see whether chana is properly cooked or not.Then keep them aside for a while if they are cooked.
• Take a pan,in that heat some oil and then add some cumin seeds.When the seeds sputter you can add other spices.
• After sometime add boiled chana.
• Till the water dries out completely boil it.
• Once it is ready you can serve it hot with rotis or pooris or even with sooji ka halwa.

Chole Bhature,How To Make Punjabi Chole Bhature?

• 1 cup chickpeas/chole
• 1 green chilli slit
• 1 tsp coriander powder
• ¼ tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp dry mango powder
• a pinch of asafoetida
• salt as required
• 2 cups water to be added later
• Whole garam masala/spices
• 1 tsp cumin seeds
• 1 large indian bay leaf
• 2 inch cinnamon
• 2-3 cloves
• 2 green cardamom
• 2-3 black peppercorn

• 1 medium size onion, chopped
• 2 medium size tomatoes, chopped
• ½ inch ginger/adrak, chopped
• 3-4 garlic cloves/lahsun, chopped
• 1 green chili, chopped

• First soak the chole in enough water overnight or for 7-8 hours.
• Drain the water and cook the chole with water+salt in a pressure cooker.
• Strain the chole and keep aside.
• Make a fine paste of the onions, tomatoes, ginger, garlic and green chili in a grinder.
• Once the paste is done keep the paste aside.
• heat oil in a pan.
• Fry cumin seeds, 1 large indian bay leaf, dal chini, 2-3 cloves, 2 green cardamom, 2-3 black peppercorn till the oil become fragrant.
• Make a ground paste of the whole spices and saute till the oil starts to leaves the sides of the paste.
• Stir while sauting so that the paste does not stick to the pan.
• Add turmeric, red chili powder, coriander and dry mango powder, stir and saute for a minute.
• Once all the spices get cooked properly add the cooked chole and stir. And water, salt and stir it properly.
• Cook chole for 12-15 minutes on low flame, till the curry thickens.
• Don’t cover the pan and stir it occasionally.
• Check the seasoning and add more salt or spice powders if required.
• Garnish chole with coriander leaves.
• Serve chole with onion slices, lemon wedges along with bhatura.
• You can also garnish the chole with some slit green chilies and julienned gingers.
• Enjoy the chole bhature.