sunDAY spl ____ Chole with Paneer and bhature For the dry masala: 1 tbsp cumin seeds (Jeera) 1 tbsp coriander seeds 5-6 cloves 3-4 small stick of cinnamon 2 dry red chilli ¼ tbsp oil For the dry masala: Step 1: Take a small vessel and heat ¼ tbsp oil. Add all ingredients for dry masala. Step 2: Sauté on medium flam for 2 minutes so its color is slightly change in brown. Step 3: Turn off the flame and cool it. Grind this entire ingredient in mixer. For the chole with paneer: 1 cup chick peas (Kabuli chana), soaked overnight 2 medium size onions 3 medium size tomatos 150 gm paneer ½ tbsp cumin seeds (jeera) 2 teaspoons amchur (dry mango powder) 1/4 teaspoon turmeric powder (haldi) 3-4 piece of garlic 2 tbsp red chilli powder 3 tbsp oil Salt to taste. For Chole with paneer: Step 1: Peel and cut the onion. Cut the tomatoes in to big size and grind the onion, garlic with tomato into mixer. (also add ginger if you like that test)Step 2: Pressure cook the chick peas with 1½ cup water with slat for 3 whistles until they are soft . Drain the extra water and keep aside. Step 3: Heat the oil in pan, add the cumin seeds. When the seeds crackles, add the tomato-onion gravy.Step 4: Sauté in medium flame for 5 minutes and add the turmeric and red chilli power in it. Step 5: Add the cook chick peas and I cup water and mix well. Add the dry masala powder, amchur powder and salt and sauté for another 10 minutes. Step 6: Add the paneer cubs and simmer for 5 minutes. Trun off the flame. Step 7: Place it in serving bowl and decorate with onion and lemon round slices. For the bhature : 1 cup plain flour (maida) ½ cup curd 3 tbsp oil Salt to taste Oil for deep frying Water for making dough if needed For the bhature: Step 1: Combine the flour, salt and oil and mix together. Step 2: Add ½ cup fresh curd and water if necessary. Knead the dough very well till it is smooth. Step 3: Cover with a wet muslin cloth otherwise any of the vessel and rest the dough for 2 hours. Step 4: Divide the dough into small parts and roll out into circles of 125mm (5”) diameter. Step 5: Deep fry in hot oil till the bhature puff up and both sides are golden brown. Step 6: Serve hot with the chole-paneer. Make your Sunday B_____faST special for someone special with mango ras……
Posted on: Sun, 20 Apr 2014 06:03:18 +0000
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