Showing posts with label 1 hr recipe. Show all posts
Showing posts with label 1 hr recipe. Show all posts

Friday, December 20, 2019

Chana Masala | Chole Masala | How To Make Dhaba Style Chana Masala

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Chana Masala also known as channay, chole masala, chole or chholay, is a dish originating from the Indian subcontinent. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in India.

Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled amchoor), crushed pomegranate seed (anardana), and garam masala.

Chana Masala | Chole
In India, it is sold by street vendors and restaurants, and may be eaten with puri, bhatoora or kulcha.

Cuisine: Indian
Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hr


Pressure Cook
  • Kabuli Chana / Chick Peas - 2 Cups Soaked 6 hrs
  • Cinnamon Stick - 1
  • Cloves - 6
  • Black Cardamon - 3
  • Black Tea - 2 Tsp
  • Dried Amla - 6 Pieces
  • Salt - 2 Tsp
  • Baking Soda - 1/2 Tsp
  • Water - 2 Cups
Spice Mix
  • Coriander Powder - 3 Tbsp
  • Ginger Powder - 1.5 Tsp
  • Red Chili Powder - 2 Tsp
  • Garam Masala - 1 Tbsp
  • Aamchur / Dried Mango Powder - 1/2 Tsp
  • Turmeric Powder - 1 Tsp
  • Cumin Powder - 1 Tsp
  • Salt - 1 Tsp
Masala Mix
  • Ghee - 3 Tbsp
  • Hing / Asafoetida
  • Onion - 1 Big
  • Ginger - 1 inch
  • Green Chilies - 5
  • Yogurt / Curd Strained- 1/2 Cup
  • Tomato Puree - 1 Cup
  • Ginger Garlic Paste - 1 Tbsp
  • Kasoori Methi / Dried Fenugreek Leaves - 1 Tbsp
  • Water - 1 Cup

How To Make Chana masala/Chole in Dhaba Style:

Pressure Cook
  1. In a Pressure cooker, Add Chana (Soaked for 6 hours in water).
  2. In a cotton muslin cloth bag add Cinnamon Stick, Cloves, Black Cardamom, Black Tea, Dried Amla.
  3. Close the bag and add to pressure cooker.
  4. Add Baking Soda, Salt, Water to the cooker and mix everything well.
  5. Close the cooker lid, On Low - Med flame cook for 6 whistles. Do not depressurize the cooker.
  6. In between the whistles, lift the cooker and shake gently so that the ingredients inside move around and Chana doesn't get burnt on the bottom.
Spice Mix
  1. Mix all the spices listed in Spice mix ingredients and keep aside.
Chole / Chana Masala
  1. In a pan on med flame, add ghee, hing and onion. Cook till onions turn pink.
  2. Add ginger-garlic paste. Cook till the raw aroma of ginger and garlic disappears.
  3. Add the Spice Mix. Cook for 2 to 3 minutes.
  4. Add strained yogurt. Cook for 5 to 7 minutes. Yogurt should be properly cooked.
  5. Add pureed tomato's. Mix well. Cover the pan with a lid and cook for 12 to 15 minutes, till the raw taste of tomato's is gone.
  6. Remove the lid, Add salt and water. Mix well. Cover the pan with a lid again and cook for another 10 to 15 minutes on med to low flame.
  7. Open the pressure cooker and move the Chole to the pan.
  8. Add green chillies, julienned ginger, kasoori methi and mix well.
  9. Garnish with slit green chillies, julienned ginger and cilantro.
Try this Chole Recipe with Bhature for best combination ever.

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Thursday, November 7, 2019


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Bhakarwadi is one of the popular snack from western india.These are also named as bakarwadi. Basically bhakarwadi are fried and crisp pinwheels or spirals. Bhakarwadi are addictive and have a sweet, spicy and tangy taste.

SERVINGS: 20Pieces



  • 1 cup maida / plain flour
  • 2 tbsp besan / gram flour
  • ¼ tsp turmeric
  • pinch hing / asafoetida
  • ½ tsp salt
  • 2 tbsp oil, hot
  • water for kneading


  • ¼ cup dry coconut, sliced
  • 1 tsp cumin / jeera
  • 1 tsp coriander seeds
  • 1 tsp fennel / saunf
  • 2 tsp sesame / til
  • 1 tsp poppy seeds / khus khus
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • pinch hing / asafoetida
  • ½ tsp aamchur / dry mango powder
  • 2 tsp sugar
  • ½ tsp salt


  • 2 tsp tamarind chutney
  • water, for greasing
  • oil, for frying



  1. firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
  2. add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
  3. now pour 2 tbsp hot oil and mix well.
  4. crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
  5. add water as required and knead to a smooth and tight dough.
  6. grease the dough with a tsp of oil. cover and rest for 20 minutes.


  1. firstly, in a small blender take ¼ cup dry coconut. you can also use desiccated coconut.
  2. add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds.
  3. further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp aamchur, 2 tsp sugar and ½ tsp salt.
  4. blend to slightly coarse powder without adding any water. keep aside.


  1. firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
  2. now grease the rolling base and rolling pin with oil.
  3. roll them into round / square shape making slightly thick than chapati.
  4. further spread a tsp of tamarind chutney leaving the sides.
  5. spread the prepared masala stuffing leaving the sides.
  6. now grease water on sides to seal the ends while rolling.
  7. slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
  8. further, cut the roll to 2 cm long or as desired.
  9. press and flatten slightly. this helps layers and masala to be intact.
  10. heat the oil on medium heat, and deep fry the rolls on low flame.
  11. stir occasionally till they turn golden brown and crisp.
  12. drain the bhakarwadi on kitchen towel to remove excess oil.
  13. finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.


  • firstly, maida can be replaced with wheat flour for a healthy alternative.
  • also, do not roast spices as we will be deep-frying and double roasting spices may give burnt flavour.
  • additionally, fry on low flame to get a crispy and crunchy bite.
  • finally, bhakarwadi recipe tastes great when the sweet, spicy and tangy flavour is balanced.

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chikki recipe | peanut chikki recipe with ingredients

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Peanut Chikki is the Indian version of Peanut Brittle. It’s made with peanuts, jaggery and nothing else really. It’s a staple in Indian homes during winters.It can also be prepared with sesame seeds, puffed rice and even beaten rice.A delicious snack made specially during the festival season of Lohri, Pongal and Makar Sankranti.
Peanut Chikki

Prep Time: 15 mins 20 seconds
Cook Time: 1 hr
Total Cook Time: 1 hr 15 mins 20
Recipe Servings: 4
Cuisine: Indian

Ingredients Of Peanut Chikki

  • 250 Gram Peanuts
  • 200 Gram Sugar/ jaggery
  • 25 Gram Butter

How to Make Peanut Chikki

1.Skin, roast and coarsely crush the peanuts.
2.Heat sugar with 1/2 cup of water until thick.
3.Boil the syrup until hard crack consistency. (Test its consistency by putting a drop in cold water- it     should crack after you take it out).
4.Add the peanuts and mix thoroughly.
5.Grease a tray and spread the mixture.
6.Roll flat to 1 cm in thickness.
7.Cut into squares when cooled and store in an airtight container.

Key Ingredients:

 Peanuts, Sugar/ jaggery, Butter
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Easy Vegetable Biryani Recipe With Ingredients

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Vegetable Biryani is a bold and flavorful Indian rice dish with bell peppers, peas, carrots and potatoes in a spiced rice dish made with turmeric, garam masala and other warm spices.
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serings: 6


  • 3 tablespoons olive oil or ghee if available
  • 1 yellow onion cut into 1/2-inch dice
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1 tomato minced finely
  • 1/2 cup water
  • 1/2 cup peas
  • 1 carrot sliced into thin coins
  • 2  potatoes peeled and chopped
  • 1 green bell pepper sliced
  • 2 stalks celery thinly sliced
  • 1 cup cauliflower florets
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 teaspoons garam masala
  • 1 teaspoon coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 4 cups vegetable broth
  • 2 cups basmati rice rinsed and drained


  1. Add olive oil in a large dutch oven over medium-high heat.
  2. Add the onion, and cook until translucent, about 3-4 minutes.
  3. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
  4. Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
  5. Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
  6. Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
  7. Add in the vegetable broth and bring to a boil.
  8. Rinse basmati rice.
  9. Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
  10. Turn off the heat and let sit, covered, for five minutes before opening and serving.

Nutrition Information: Amount per serving:
 393 calories, Calories: 393g, Carbohydrates: 72g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Sodium: 1435mg, Potassium: 605mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2380g, Vitamin C: 37g, Calcium: 54g, Iron: 1.8g
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Wednesday, November 6, 2019

Vegetarian Tacos Recipe With Ingredients

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These vegetarian tacos were inspired by an authentic Mexican taqueria in town, Bonito Michoacan.
Truly amazing vegetarian tacos featuring easy-to-make refried beans, quick-pickled onions, and creamy avocado sauce! Your whole family will love these meatless tacos.


Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 8 tacos


Essential components

  • Quick-pickled onions
  • Creamy avocado dip
  • Easy refried beans
  • 8 corn tortillas
  • Recommended garnishes
Salsa verde
  • Shredded green cabbage (for extra crunch)
  • Crumbled Cotija or feta cheese
  • Chopped fresh cilantro
  • Lime wedges


  1. Prepare the onions, avocado dip, and beans as directed, in that order.
  2. Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
  3. To assemble the tacos, spread refried beans down the center of each tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half of the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
  4. Leftover components are best served separately; reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc.


MAKE IT GLUTEN FREE: Be sure to buy 100% corn/certified gluten-free tortillas.

MAKE IT VEGAN: Skip the cheese.

MAKE IT QUICK: You could, theoretically, substitute store-bought refried beans and guacamole for the avocado sauce. Or make the pickled onions and avocado dip in advance, so the tacos come together more quickly.
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