This is a recipe that makes me "Lunchbox Swap" with Mohati.
Easy to make and extremely yummy..
Ingredients
Cooked rice (Should be cooked in such a way that the grains remain separate and are not sticky)
Vegetables (Potatoes-diced, green beans-chopped, peas, onions-thinly sliced)
Ghee/oil
Whole cloves (4-5)
Cinnamon (1/2 stick)
Bay leaves
Ginger
Whole Pepper corn (4-5)
Jeera (Cumin seeds)
Green chillies
Green Chutney (see below)
Method:
Put the diced potatoes, beans and peas in a pot of water and boil them for ~20 mins until they are a little tender (don’t overcook them).
Heat the ghee/oil in a big pan and add the jeera, cloves, cinnamon, peppercorns and bay leaves to it. After they simmer for a while add the sliced onions and cook for a while. Thereafter add the ginger and green chilles to it. Then in a few mins add the cooked veggies and about half a cup of the green chutney to it (the amount of green chutney you add can vary depending on how much you like it). Let it cook for about 5-7 mins and then turn off the heat. After a while mix the rice into this veggie mix. Serve garnished with cilantro.
Green Chutney
This is a mildly spicy, very flavorful sauce that will go as an accompaniment with a lot of Indian dishes. It can be made in larger amounts and frozen. It is best to freeze it in small containers so you can remove one, thaw and use. That way you don’t freeze-thaw too many times.
Ingredients
Fresh cilantro (2-4 bunches) (Washed and finely chopped)
Green chillies (10-12 or more depending on how spicy you want it)
Ginger
Lemon/Lime
Peanuts
Ground Jeera powder [one tablespoon]
Salt
Sugar
Oil
Method:
Grind the peanuts in a grinder and add the salt, sugar and jeera powder to it. Then add the green chillies and ginger and grind everything. After that start adding the cilantro bit by bit making a nice even paste. Squeeze a lemon and add a tablespoon of oil to it. You may need to add a little water to make it nice and even (don’t add too much though).
Note: You can also reduce the amount of cilantro and substitute it with mint to it to make mint chutney.
Easy to make and extremely yummy..
Ingredients
Cooked rice (Should be cooked in such a way that the grains remain separate and are not sticky)
Vegetables (Potatoes-diced, green beans-chopped, peas, onions-thinly sliced)
Ghee/oil
Whole cloves (4-5)
Cinnamon (1/2 stick)
Bay leaves
Ginger
Whole Pepper corn (4-5)
Jeera (Cumin seeds)
Green chillies
Green Chutney (see below)
Method:
Put the diced potatoes, beans and peas in a pot of water and boil them for ~20 mins until they are a little tender (don’t overcook them).
Heat the ghee/oil in a big pan and add the jeera, cloves, cinnamon, peppercorns and bay leaves to it. After they simmer for a while add the sliced onions and cook for a while. Thereafter add the ginger and green chilles to it. Then in a few mins add the cooked veggies and about half a cup of the green chutney to it (the amount of green chutney you add can vary depending on how much you like it). Let it cook for about 5-7 mins and then turn off the heat. After a while mix the rice into this veggie mix. Serve garnished with cilantro.
Green Chutney
This is a mildly spicy, very flavorful sauce that will go as an accompaniment with a lot of Indian dishes. It can be made in larger amounts and frozen. It is best to freeze it in small containers so you can remove one, thaw and use. That way you don’t freeze-thaw too many times.
Ingredients
Fresh cilantro (2-4 bunches) (Washed and finely chopped)
Green chillies (10-12 or more depending on how spicy you want it)
Ginger
Lemon/Lime
Peanuts
Ground Jeera powder [one tablespoon]
Salt
Sugar
Oil
Method:
Grind the peanuts in a grinder and add the salt, sugar and jeera powder to it. Then add the green chillies and ginger and grind everything. After that start adding the cilantro bit by bit making a nice even paste. Squeeze a lemon and add a tablespoon of oil to it. You may need to add a little water to make it nice and even (don’t add too much though).
Note: You can also reduce the amount of cilantro and substitute it with mint to it to make mint chutney.
The last gathering of the group at A's had seen Mohati cook finger licking good Chole. So after much nagging and begging and pleading, she has given up her recipe..
Ingredients:
2 cans chick peas (garbanzo beans) [remove water and run water over them]
One big onion [Sliced, thin and long]
One can diced tomatoes or 2-3 fresh tomatoes diced
Ginger (minced) [~1-2 tablespoons]
Garlic (minced) [~1 tablespoon]
Chole masala (spice) [Available in India stores]
Jeera (Cumin seeds)
Whole pepper corns [4-5]
2 Bay leaves
Whole cloves [4-5]
Red chilli powder
Turmeric
Salt
Oil
Method:
Take a pot/pan and heat a couple of tablespoons of oil in it for a few minutes. Add a teaspoon of jeera to it. Then add the bay leaves, peppercorns and cloves and let them simmer for a while. When you smell the aroma of the pepper, jeera and the cloves add the onions. Let the onions cook for a while. [Do not cover the pot]. Then add the ginger and stir for a while. After a few minutes add the garlic and let it cook some more until the onions start becoming a little brown. Then add the tomatoes (along with the juice in the can). Let this cook for a long time until the gravy looses the water and becomes dry and the oil starts to separate. Then add the chole, masala according to taste (2-3 tablespoons), a pinch of turmeric and salt. Give it a quick stir and add a cup of water to it. You can add more or less depending on the consistency. Let it simmer for a while and then remove from heat and serve with poori/naan/rice. You can sprinkle fresh chopped cilantro on top before serving.
Ingredients:
2 cans chick peas (garbanzo beans) [remove water and run water over them]
One big onion [Sliced, thin and long]
One can diced tomatoes or 2-3 fresh tomatoes diced
Ginger (minced) [~1-2 tablespoons]
Garlic (minced) [~1 tablespoon]
Chole masala (spice) [Available in India stores]
Jeera (Cumin seeds)
Whole pepper corns [4-5]
2 Bay leaves
Whole cloves [4-5]
Red chilli powder
Turmeric
Salt
Oil
Method:
Take a pot/pan and heat a couple of tablespoons of oil in it for a few minutes. Add a teaspoon of jeera to it. Then add the bay leaves, peppercorns and cloves and let them simmer for a while. When you smell the aroma of the pepper, jeera and the cloves add the onions. Let the onions cook for a while. [Do not cover the pot]. Then add the ginger and stir for a while. After a few minutes add the garlic and let it cook some more until the onions start becoming a little brown. Then add the tomatoes (along with the juice in the can). Let this cook for a long time until the gravy looses the water and becomes dry and the oil starts to separate. Then add the chole, masala according to taste (2-3 tablespoons), a pinch of turmeric and salt. Give it a quick stir and add a cup of water to it. You can add more or less depending on the consistency. Let it simmer for a while and then remove from heat and serve with poori/naan/rice. You can sprinkle fresh chopped cilantro on top before serving.
