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So….. it’s been long that I have posted something in the blog. May be a month or so…. Wanting to write desperately but not getting the time to pen my words down was the case….. The reason being me joining back the IT workforce again. ….

Yes, a lot has happened in the past few months as I re-joined the workforce after a break of 2 years. The last 2 years really have been fabulous and would remain the most cherished moment of my life. But the rejoining incident was more of an accident than a planned one. …..

As you start something it takes time to settle down. So I have been irregular on my blog. Really sorry for that… but all said and done. . I am happy to restart my blogging journey after a short break now!!!

Yes, this time with more recipes from my kitchen… and a lot more lifestyle related posts are awaiting on this blog….. so accept my appologies and let’s restart our journey. ..

Stay tuned……

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Today’s recipe is Mah di dal | Kaali dal | Black lentil. It’s essentially a North Indian punjabi khana. Traditionally it’s slow cooked. But in modern day scenario, we rarely have the luxury of time. In an attempt to keep the flavours of a typical Punjabi Mah di dal | Kaali dal | Black lentil intact, I have cooked this black lentil or black whole urad dal in this manner. It came out very nice, smooth and flavorful. Let’s check how I cooked Mah di dal | Kaali dal | Black lentil.


Black whole urad dal is a protein, fiber rich lentil, also a good source of folic acid. l have slow cooked the dal in a pressure cooker. At the end of the process, just a tadka of ghee and whole cumin seed is poured over. This is a very healthy recipe as well. To make things more creamy and interesting, I have applied a tablespoon of fresh cream. Interestingly, contrary to the popular belief, dal makhani is a separate Punjabi side dish that includes Rajma  (red kidney beans), chana dal (bengal gram) along side with black whole urad dal. In Mah di dal | Kaali dal | Black lentil, traditionally only black lentil or black whole urad dal is used

Serves 3 people

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Time required to make Mah di dal | Kaali dal | Black lentil:

14 hours  ( soaking time ) + 35 – 40 minutes (cooking time)

Ingredients needed for cooking Mah di dal | Kaali dal | Black lentil :

  • 2 cups kaali dal  ( whole urad )
  • 1/2 of a big onion – roughly chopped
  • 6 – 7 cloves of garlic, 1 inch ginger
  • 1 big tomato
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 tbsp ghee (clarified butter)
  • 1 tbsp fresh cream (optional)
  • 1 tsp whole cumin seeds
  • 1 tsp chilli powder
  • 1 tsp kasuri methi or hand crushed dried fenugreek leaves

Mah di dal | Kaali dal | Black lentil Recipe:

  • Soak black whole urad dal over night for 12 – 14 hours
  • Pour dal in a pressure cooker. Add water, salt, chilli powder, cumin, coriander powder. Close lid and pressure cooker on medium flame for 8 – 9 whistles
  • Let the steam settle down on its own. Open lid if the cooker, add onion slices. Close the cooker with the lid. On slow flame cook for some 8 – 9 whistles. Let vapour again settle down on its own
  • Blanch a tomato. Peel off the skin.Make a fine paste of blanched tomato, garlic and ginger
  • Open lid of the cooker. Add water if needed. Put on slow flame. Now pour the tomato paste and stir
  • In a tadka pan, heat ghee. Temper with some cumin seeds. Pour it over the dal. Add garam masala powder. Stir and cook for 10 – 12 minutes more or till dal reaches the desired consistency
  • Add fresh cream and kasuri methi. (This step is optional though). Stir send simmer for 2 minutes more. Switch off the flame

Serve with rice, roti or naan

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As per bengali tradition, during Lakshmi puja, people make Gurer Narkel Naroo | Coconut balls with jaggery and offer to Goddess Laskhmi. Following the tradition and to celebrate Bijaya with near and dear ones, maa prepares narkel naroo every year at home! In childhood, I used to help ma in the process. I would make the coconut balls with my hands and then show them to babi when he comes back from office. Lovely were those days. Now, that I have my own family, I follow the same tradition and make them the day after dashami! These naroos are usually stored in glass jars or tins and served to guests those who pay visit to homes after Durga puja


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To check more bengali recipes, please click here

Time required to prepare Gurer Narkel Naroo | Coconut balls with jaggery: 30 minutes

Ingredients to make Gurer Narkel Naroo | Coconut balls with jaggery:

  • 1 coconut – grated
  • 60 gms to 80 gms jaggery or gur

Gurer Narkel Naroo | Coconut balls with jaggery Recipe:

  • In a wok, put the jaggery or gur cubes and about 3/4 cup of water. Heat it. Let the jaggery liquidify
  • Once the jaggery has turned into liquid state and bubbles are popping up in the wok, pour the grated coconut in it
  • Stir well rigorously over a medium – high flame such that oil starts to leave the mixture and all of the grated coconut is coated with jaggery
  • Once oil starts to separate out from the mixture, go ahead and switch off the flame
  • Let it cool down just a bit so that you can hold a dollop of the mixture, press it and form a small ball with the help of 2 palms
  • Lovely beautiful sweet coconut balls or naroos are ready to serve
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Baked Cottage Cheese With Jaggery | Baked Gurer Sondesh

Potol mishti recipe

Bhog special – Labda / Labra Torkari | Mixed vegetable curry

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Bengal’s Basanti Pulao – a sweet yellow aromatic pulao

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Today’s recipe is “Garlic mashed potato”. The classic mashed potato and bread! Or Mashed potato and grilled fish…. In the west it’s a popular dish in their menu during occassions like Thanksgiving and Christmas. Though it would not be fair to draw a parallel with bengal’s own ‘alu sheddho’ a basic, simple recipe of boiled potatoes served with raw mustard oil, chopped onions and green chilli, that’s mashed potato for us, hence also called ‘alu makha’. Now Mashed potato is a classic English recipe that’s silky, smooth and lump free in its texture. It’s made with milk, butter, cream. This can be served to babies and nothing seems as perfect for their meals. For toddlers and growing kids, it’s packed with energy and nutrition as well. On top of it they live having it because it’s tasty as well!


I made this Mashed potato with garlic. Addition of garlic surely enhances the taste of mashed potato. I added fresh cream to enhance the flavour as well, though it’s optional. And the best part is I made it in a pressure cooker, hence reducing cooking time immensely

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Time to make Garlic mashed potato: 15 minutes

Serves 3 – 4 people

Ingredients for Garlic mashed potato:

  • 5 potatoes  (medium sized)
  • 75 gms butter (You can be more generous with it)
  • Milk – 3/4 cup
  • Salt to taste
  • Ground pepper – 1 tsp
  • 6 cloves of garlic
  • 1 tbsp fresh cream

Garlic mashed potato recipe:

  • Peel off the skin and cut the potatoes into 4 pieces. In a pressure cooker, put the cut potatoes, add water. Close the lid and cook it for 6 – 7 whistles ( I used chandramukhi variety of potato, depending on the variety of potatoes used, whistles should be adjusted )
  • Let the steam escape. Drain off the excess water
  • Now, the potatoes are boiled and mashable. Add thinly chopped garlic ( Adding garlic in this manner may leave a few bits in the mashed potato though. Nevertheless the outcome is not bad at all )
  • Turning on to medium heat, mash the potatoes with a masher. No lumps or blocks should remain
  • Add butter, salt and black pepper
  • With a whisker, whisk it continuously over medium flame
  • Add hot milk now and whisk well again until the mixture is enough smooth, creamy, silky
  • Top it with fresh cream and whisk again till the desired texture and consistency is reached. Put off the flame and plate it

Serve the creamy, silky Garlic mashed potato as it is or with breads or grilled fish!

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Simple pudding recipe

Simui payesh | Vermicelli Kheer (with patali gur or jaggery)

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Biryanis are a regular affair now a days in most of the households. Variations of recipes are vast indeed. In my blog I have already shared a simple recipe of homemade Biryani, malai chicken Biryani, Mutton Dum Biryani and many more. Today I will share my prawn Biryani recipe with you all. This prawn biryani can be served as a one-pot meal or can be accompanied with Chicken rezala, chicken chaap, mutton kosha!

I use small prawns to make prawn Biryani. It’s a one-pot meal. To make our meals more filling and healthy, I do add generous amount of vegetables like potatoes, French beans, carrots. Also this time, I added boiled egg. Unlike all my biryani recipes, where I add potatoes cut into halves, here, I cut them into small cubes. Also instead of putting whole boiled eggs, I have cut the boiled eggs into halves and then cooked. Let’s check my recipe of simple prawn biryani in detail

Time required to make prawn biryani: 1 hour

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Ingredients to make prawn biryani:

  • 30 prawns (small sized)
  • 2 cups long grained rice
  • 1 potato – cut into cubes
  • 1 carrot : chopped into small pieces
  • 6 – 7 green beans : sliced
  • 1 tomato – chopped
  • 1 tbsp curd
  • Biryani spice (4 tsp) – powdered nutmeg, mace, star anise, black pepper, black and green cardamom, cinnamon, cloves, black pepper
  • Whole spices – 1/6 nutmeg, 2 mace, 6 – 7 peppercorns, 1 black cardamom, 2 green cardamom, 1 cinnamon, 3 – 5 cloves
  • 2 Bay leaves
  • 4 red dry chillies
  • Grated 1 inch ginger, 15 cloves garlic
  • salt
  • 3 tbsp kewra water ( screw pine water )
  • 2 onions – cut into thin rings
  • Refined oil
  • 2 boiled eggs : cut into halves

To check more mouth watering recipes of chicken, please click here

To check more mouth watering recipes of mutton, please click here

To check more mouth watering recipes of Bengali cuisine, please click here

To check more mouth watering recipes of rice, please click here

To check more mouth watering recipes of paneer/soy/mushroom, please click here

Prawn biryani recipe:

  • Marinate prawns with 2 tsp biryani powder, salt, curd for about 30 minutes
  • Soak rice in water for about 30 minutes. Drain away water. Keep aside
  • Add little salt, the whole spices mentioned, bay leaves to water. Bring the pot of water to boil
  • Add rice. Boil for some time till  rice is 90 % cooked. Drain off water and keep rice aside
  • Heat enough refined oil in a wok. Fry potatoes, carrot till golden. Keep them aside
  • Fry the French beans and keep them aside
  • In the same oil, deep fry onion rings till brown in colour. Keep aside
  • In the same oil, add red dry chilli, ginger garlic and saute
  • Add the marinated prawns and stir fry
  • Add tomatoes and stir fry
  • Add the marinade and stir fry
  • Cook till oil starts to separate and prawns are cooked
  • Now, to put the biryani in Dum,  take a heavy bottom pot
  • Put the boiled eggs, prawns, fried potatoes, carrots and beans in the bottom of the pot
  • Add rice on top, gravy of prawn, brown onions, 2 tsp biryani masala and kewra water
  • Cover with a tight lid and put the pot in slow flame for about 15 – 20 minutes. Switch off flame and keep the vessel at rest for 10 more minutes
  • Remove lid and enjoy the aroma of fresh cooked prawn biryani. It’s yum!

You can shop your cooking needs from the links below!


Recipes that you may find interesting….

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I have been really intrigued by this recipe I found in an Awadhi cuisine book and it’s called Nargisi Kofta with minced chicken and egg. So today I decided to serve the same for lunch. It will be accompanied by plain rice. The recipe of Nargisi Kofta with minced chicken and egg is in reality mind blowing and is a chef’s delight. You get a coating of minced meat around boiled eggs. It’s then deep fried.  It’s usually served in a gravy. When you cut the ball  into halves, each half resembles an eye (‘Nargisi’ is hence related). I took minced chicken though you can take minced mutton as well. Let’s check the recipe now which is an adaptation from the original recipe mentioned in the book. The tweaks I made indeed enhanced the flavour of the kofta and the gravy. Though I wish to share the original recipe as well sometime soon!


Total time to make Nargisi Kofta with minced chicken and egg : 35 – 40 minutes

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Serves 6 people

Ingredients to make Nargisi Kofta with minced chicken and egg:

  • Eggs – 6
  • Minced chicken or keema – 500 gms
  • Besan or gram flour – around 1 cup or as required
  • 2 onions
  • 1 tomato
  • 1/2 cup beaten curd
  • A paste of 20 garlic cloves and 1 inch ginger
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp kashmiri Mirch
  • 1 tsp red chilli powder
  • 1 tsp black pepper powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder  (cardamom, cloves, cinnamon)
  • 1 tsp garam masala powder (shahi)  [cardamom (black and green), cloves, cinnamon, mace and numeg]
  • 1 tsp amchoor or mango powder
  • Fistful of kasuri methi or dry fenugreek leaves
  • 1 – 2 bay leaves
  • Salt
  • Refined oil/ ghee



 

Nargisi Kofta with minced chicken and egg recipe:

  • Boil eggs. De-shell them and keep aside
  • Take minced chicken. Add salt, garam masala powder, half of ginger garlic paste, half of chilli powder, half of pepper powder, 1 tsp amchoor, 1 tsp cumin powder, 1/2 tsp coriander powder. Add besan now. Mix them all well together. Due to besan the minced chicken will remain bind
  • Now divide the mixture into 6 portions. Take each portion. Lay it flat on palm. Take an egg and coat it with the minced chicken mixture well around. It should be balls of a slightly elongated shape
  • Prepare the rest 5 balls or Koftas
  • Heat enough oil in a pan and deep fry the balls till all sides are golden brown in colour. Take them out and lay them on a plate.  As per the refined oil is concerned, since we need deep frying in this recipe, I prefer using a low absorb oil. I use Sundrop heart for my cooking need (To see the product you may click here). Sundrop heart is enriched with the goodness of oryzanol and is made up of 80% Rice bran oil and 20% refined sunflower oil
  • For gravy, in the same oil drop the bay leaves. Add onion paste and salt. When it changes color to pink, add the rest of the ginger garlic paste and saute
  • Add tomato puree  (a paste of the big tomato taken), saute
  • Add turmeric powder, kashmiri Mirch, rest of black pepper, coriander, cumin and red chilli powder. Stir till oil starts to release from the sides of the pan
  • Add curd and let oil start to ooze out again
  • Now add 2 – 3 cups of water and bring it to a boil
  • Drop in the fried koftas and simmer for 10 minutes or till gravy is of desired consistency
  • Add garam masala powder  (shahi). Simmer for a minute or two
  • Add kasuri methi on top and simmer for another 2 minutes
  • Put off flame and serve hot!

Disclaimer: I am publishing affiliated links here of products that I myself use and would recommend

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Are you hosting a Sunday brunch for your Bengali in-laws or friends? Well to start with Bengalis are a food loving community. Their lives revolve around their meals (khawa dawa) undoubtedly, me being a bengali can vouch on this. Apart from their eternal love of fish and sweets (rosogulla), they are in reality a voracious eater and are quite ready to experiment with food across different cultures in the world. Today I thought of sharing a post regarding Bangalir Khawa Dawa | A sample bengali meal | Non-veg Bengali Thali. So let’s see how a Bengali Thali may look like. The detailed recipes of the dishes would be presented in links. Just click them and know how to cook them for your family and friends!



To start with, they traditionally serve food to their guests on Banana leaves (kola pata), Shaal pata [indeed an environmental friendly approach]. Not only this, bengali food is also served in kasha (bronze) utensils. Bronze are an alloy of copper and tin. Now that’s a very royal way of having meals, is it not? So at one corner of the plate, they would roll out wedges of lemon and a little salt. You may add them to the food served to you as you please. They act as taste enhancers! Now, let’s see the items that are served in a traditional bengali thali in sequence. They are enlisted below:

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A sample bengali menu card:

1. Plain rice (Saada bhaat)

2. Shukto

3. Aloo bhaja

4. Panch mishelir torkari (A mixed vegetable curry)/labda

5. Cholar dal

6. Topse fry

7. Basanti pulao

8. Bhetkir paturi / Ilish bhapa

9. Chicken rezala

10. Kasha khashir Mangsho

11. Tomato amshotto khejurer chutney and papad

12. Mishti

13. Doi / Curd

14. Ice-cream

15. Paan

Bangalir Khawa Dawa | A sample bengali meal | Non-veg Bengali Thali

1. Steamed plain rice | Saada bhaat:

A portion of plain and simple rice or saada bhaat is first served with ‘haata’, a flat big serving spoon looking like hand with five fingers. There are certain items that tastes the best when we have it with a plate of steamed rice

2. Shukto:

Then comes shukto. It’s an admixture of different sort of vegetables, cooked together with bori (small dried lentil dumplings). The bitterness is attributed by the bitter gourds. Other vegetables that are commonly used in shukto are raw papaya, green raw bananas, potatoes etc. You can add milk and a little sugar to enhance the taste!

3. Aloo bhaja and cholar dal:

Now, is served dal (lentils) and aloo bhaja (fried potatoes). Though jhuri aloo bhaja (thin, deep fried potatoes) is commonly served, you may also try this aloo bhaja recipe, that’s having the flavour of curry patta (sweet neem leaves). It’s a healthier option being not deep fried in oil. For dal, there’s a variety of recipes. Cholar dal is a common one though

4. Panch mishelir torkari / labda:

Panch misheli a wonderful healthy blend of vegetables served along side. The dish generally contains five different vegetables such as potatoes, pumpkins, brinjal, daanta, pointed gourds and is cooked in a tadka of bengali’s own ‘Panch foron’ – a mixture of whole spices namely cumin, nigella, fenugreek, black mustard seeds, fennel seeds. Also can be served a labda curry, which is a mixture of vegetables and greens like pui saag!

5. Topse fry:

As a non-veg fritter, one or two pieces of Topse fry is just awesome!

6. Basanti Pulao:

So after you finish off with the initial healthy lot, now comes the main attraction of the whole bengali cuisine – the phase of the meal when one’s favourite rich, gravy dishes of fish, mutton, chicken are served. To accompany with those heroes, is served Basanti Pulao. Basanti pulao is a sweet pulao, that’s yellow in colour and hence named ‘basanti’

7. Bhetkir paturi / Ilish bhaapa

So for fish item, the most common bengali delicacy is Bhetkir paturi. Bhetkir paturi is nothing but fillets of barramundi or bhetki fish, cooked in a gravy of mustard, poppy seeds, wrapped in banana leaves. It tastes heavenly! Hilsa or ilsh bhaapa can also be served. Ilish bhaapa is nothing but Hilsa, sauted and cooked in steam in a gravy of poppy seeds and mustard seeds

8. Chicken rezala:

Also known as white chicken, it’s a nawabi dish, served with a fried red dry chilli on top and a white gravy of poppy seeds and cashew nut paste!

9. Kosha Khashir mangsho:

Kosha khashir mangsho seems to be the main hero of the bengali platter and every bengali just yearns for it. Many people simple choose to skip the previously served delicacies just to gorge on kosha khashir mangsho. Kosha khashir mangsho is a mutton dish, which is served in an oil – rich dark coloured gravy!

10. Tomato amshotto khejurer chutney and papad:

So after the savoury rich gravy dishes, is the time for some ‘mishti’ items.  So is served the dry fruit rich tomato chutney. The chutney is made up of tomatoes, dry mango candies(aam papad), dates, raisins, cashew nuts etc. It’s compulsorily paired with a piece of deep fried papad

11. Mishti or sweets:

Well, this is again the significant phase of a typical bengali cuisine. The formal dessert part starts here onwards. Rosogulla, a white, sponge ball of chhena, soaked in a sugary syrup is served invariably along with pantua or gulab jamuns. Also sondesh and different other sweets are served

12. Doi / Curd:

Mishti doi is served which is a sweet curd slightly reddish brown in colour (You may find the normal  homemadecurd recipe here)

13. Ice – cream:

Ice-creams or kulfis are served now-a-days in the dessert section

14. Paan:

Now, the last served item is Paan which is betel leaves rolled and served with different sweet spices inside. It serves as a ‘mukh-suddhi’ or a mouth freshener after a heavy sumptuous meal!

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Today’s recipe is Amritsari chole | Black spicy chickpea curry. It’s a chickpea or chole recipe that’s signature is its black color or dark hue. It can be served with steamed rice or puri. Chickpeas to mention, are a wonderful source of protein. It contains a lot of vitamins and minerals.Its good for bone health, diabetes, controlling blood pressure, cancer prevention.


I have made this Amritsari chole | Black spicy chickpea curry with chickpeas of small size (pundits chole). I soaked it in water for 12 hours and also added baking soda. Hence the chickpeas are soft and easily mash-able. Also black tea or tea liquor is to be used to get the typical black color. Anardana powder is also added to impart a typical sour taste to the chole. In absence of anar powder, you can put amchoor or dry mango powder. It’s all cooked in pressure cooker as well

Time required to cook Amritsari chole | Black spicy chickpea curry: 45 minutes

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Serves 6 – 8 people

Ingredients required to make Amritsari chole | Black spicy chickpea curry:

  • 2 cups of kabuli chana or chickpea
  • 2 onions – paste
  • 2 tomatoes – pureed
  • 16 cloves of garlic – 1 inch ginger : paste
  • 3 green cardamom, 2 cinnamon sticks, 5 – 7 cloves
  • Powdered spices mixture : 1 tsp garam masala powder, 1.5 tsp cumin powder, 1 tsp coriander powder, 2 tsp anardana powder, 1 tsp red chilli powder
  • Salt to taste
  • Mustard oil or refined vegetable oil  or ghee
  • Kasuri methi or Powdered dry fenugreek leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp baking powder
  • 1 cup black tea
  • 6 – 7 green chillies – slitted
  • Pinch of asafetida or hing

To find interesting Dal / Lentil recipes, please click here.

Amritsari chole | Black spicy chickpea curry recipe:

  • Soak chickpeas or kabuli chana in water for 12 hours. Drain water
  • In a pressure cooker, put chickpeas, water, turmeric powder, salt, baking powder and tea. Also add cinnamon, cardamom and clove. Close lid and pressure cooker on medium flame for 7 whistles or till the chickpeas are soft and mashable. Let steam settle on its own and then open the lid of the cooker
  • Heat oil in a pan. Add onion and saute till the colour changes to brown
  • Add ginger garlic paste and saute
  • Add tomato puree and salt. Cook till oil starts to separate
  • Add the Powdered spices and saute
  • In the pressure cooker, also mash the chickpea a little with the back of a laddle
  • Into the pressure cooker add the masala, green chillies  and simmer for about 10 minutes or till the consistency is as desired
  • Now add Kasuri methi on top and simmer for 2 more minutes
  • Add hing and stir

Your Amritsari chole | Black spicy chickpea curry is ready to serve!

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Dal makhani | Red kidney beans and black lentil curry

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Peshawari Paneer – A creamy delight with cottage cheese !

Potol mishti recipe

Malai chicken tangri kabab | Cream chicken tangri kebab

Egg makhani | Egg Butter masala

Easy Paneer makhani – Cottage cheese recipe

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Kashi Tour | Benaras Tour | Varanasi Tour

Travelogue – Jayrambati, Kamarpukur, Bishnupur, Mukutmanipur Trip

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I often bake cakes for my family. It really needs no special occasion. I baked this Butterscotch milk cake with walnut and almond for my daughter’s tiffin box yesterday. It came out light, fluffy and tasty. Let’s check the recipe. You can also check my other cake recipes in the blog like carrot and coconut cake, nutty chocolate cake with chocolate frosting. To check my other recipes of baked dishes, please click here.

Time required to bake the Butterscotch milk cake with walnut and almond: 35 minutes

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Ingredients required to bake Butterscotch milk cake with walnut and almond:

  • 3 cups all purpose flours or maida
  • 3 tsp baking powder
  • 2 tsp butterscotch essence
  • 6 eggs
  • 1.5 cups sugar (crystals)
  • 125 gms salted butter
  • A cup of broken walnuts, almonds
  • 3/4 cup milk

Butterscotch milk cake with walnut and almond recipe:

  • First of all bring all the ingredients to normal room temperature. Then start off with the processing part
  • Now in a bowl, break all the 6 eggs. Beat them well until fluffy
  • In a mixing bowl, add butter and powdered sugar. Beat the mixture very well
  • In the mixing bowl, through a sieve, pour in flour, baking powder
  • Add the Butterscotch flavour to the mixture
  • Now pour beaten eggs part by part slowly into the mixture and beat well to give the batter a consistency which is ribbon like when having a free fall
  • Add  the warm milk finally into the mixture and beat the batter well
  • Now, get your baking tray. Line it up with butter paper or grease the bottom and sides of the tray with butter or oil
  • Pour the batter. On the top spread broken nuts. Insert the baking tray into a preheated oven
  • Bake at 170  ° Celsius for 35 minutes
  • Insert a fork into the cake and check if it comes out clean. If it does it means your Butterscotch milk cake is perfectly baked
  • Take the cake out and cool it on a rack for 15 minutes
  • Cut the cake and enjoy the fluffiness of the piece!
Some recipes from the blog:

Baked Cottage Cheese With Jaggery | Baked Gurer Sondesh

Pizza pockets Recipe

Home made pot of baked pasta !

Malai chicken tangri kabab | Cream chicken tangri kebab

Grilled Chicken Skewer

Kashmiri Mutanjan Recipe

Posto Paneer momo recipe

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Kashi Tour | Benaras Tour | Varanasi Tour

Travelogue – Jayrambati, Kamarpukur, Bishnupur, Mukutmanipur Trip

The post Butterscotch milk cake with walnut and almond appeared first on India's Global Kitchen.

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