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When people looking to escape the busy city for a few hours to enjoy simple, unpretentious and wholesome food the favourite place that first come to mind is “DHABA”. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Aloo Chana Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha

Ingredient
1. 250 gm Roughly Chopped Potatoes (Kate Aloo)
2. 100 gm Black Chickpeas (Kala Chana)
3. 1 Cup Onion Paste (Pyaz Ka Paste)
4. 1 Cup Tomato Puree (Tamator Ka Paste)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1/2 Bunch Finley Chopped Mint Leaves (Barik Kata Pudina)
7. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. 2-3 Tablespoon Fresh Cream (Malai)
12. 1 Teaspoon Caraway Seeds (Shahi Jeera)
13. Oil – As Per Requirement
14. Salt According to Taste

Preparation

  • Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
  • Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to splutter
  • Add ginger garlic paste and cook till the moisture from the paste gets evaporated
  • Now add onion paste and cook till it gets light brown
  • At this add roughly chopped potatoes & soaked black chickpeas and mix them. Season it will salt according to taste.
  • Cover and cook for 5 minutes or till potatoes & black chickpeas become soft
  • Now add dry ingridents like turmeric and red chilli powder. Mix and cook till oil get seperated from them
  • Add tomato puree & ½ glass water and mix them. Cover and cook for another 5 minutes or till oil get separated from it
  • Add finely chopped green coriander & mint leave and slit green chill. Mix and cook it for another one minute
  • Finely add cream and mix it. Cook for another one minute
  • The dish is ready to be served with any Indian bread

My maternal grandmother (Nani Ji) loves to eat green leafy vegetables in any form like Palak, Maat, Methi, Soya and Hara Dhaniya etc.. “Jai Ki Rasoi Se” churned out a traditional and one of her all time favourite dishes “Kale Chane Ka Saag”. This dish is dedicated to my nani ji.

Ingredient
1. 50 gm Black Chickpeas (Kala Chana)
2. 4 Bunches Finely Chopped Spinach (Barik Kati Palak)
3. 2 Bunches Finely Chopped Amaranth Leave (Barik Kati Maat)
4. 1 Bunch Finely Chopped Dill Leaves (Bari Kata Soya Leaves)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
7. 1 Medium Size Finely Sliced Onion (Kati Pyaz)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. Oil – As Per Requirement
12. Salt According to Taste

Preparation
1. Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
2. Heat oil in a nonstick pan or kadai. Once the oil is hot add finely sliced onion and cook till it becomes light brown

3. Add ginger garlic paste and cook till the moisture from the paste gets evaporated

4. Now add soaked black chickpeas. Mix and cook for 2 to 3 minutes

5. At this stage wash and add the finely chopped spinach, amaranth leave, dil leave & green coriander. Mix them well. Cover and cook for 2 minutes, by doing this greens will start leaving it mositure which will help in cooking the black chickpeas

6. Now add all dry ingridents like turmeric, red chilli powder and season it with salt according to the taste. Mix all and add ½ cup of water, cook it on low flame till oil get seperated from them and black chickpeasare completed cooked

7. Finely add the slit green chill and mix it and cook it for another minute

8. The dish is ready to be served with any Indian bread

Kabuli Chana or Chickpeas, being low in fat, high in dietary fiber. They are rich in vitamins and minerals. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. By using such healthy ingredient in Jai Ki Rasoi Se made “Achari Chole” This dish can be served with Puri, Phulka, Paratha or Naan.

INGREDIENTS:

  1. 250 gm Boiled Chick Peas (Ubale Kabuli Chana)
  2. 1 Tablespoon Red Chilli Powder (Lal Mirch Powder)
  3. 1 Tablespoon Coriander Powder (Dhaniya Powder)
  4. 1 Tespoon Cumin Powder (Jeera Powder)
  5. 1/2 Teaspoon Whole Spice Powder (Garam Masala Powder)
  6. 1 Tablespoon Dry Mango Powder (Aamchoor Powder)
  7. 1/2 Teaspoon Fenugreek Powder (Methi Powder)
  8. 1 Teaspoon Mustard Powder (Rai Powder)
  9. 1 Teaspoon Cumin / Jeera Seeds
  10. 1 Teaspoon Mustard Seeds (Jeera & Rai)
  11. 1/2 Teaspoon Onion Seed (Kalonji)
  12. 1 Teaspoon Carom Seeds (Ajwain)
  13. 1 Teaspoon Black Pepper Powder (Kali Mirch Powder)
  14. 1 Teaspoon Turmeric Powder (Haldi Powder)
  15. 1 Teaspoon Rock Salt (Kala Namak)
  16. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Paste)
  17. 5-6 Slit Green Chillies (Kati Hari Mirch)
  18. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
  19. Oil – As Per Requirement
  20. Salt According to Taste

PREPARATION TIME – 1 Hour

HOW TO PREPARE:

  • Soak chick peas by adding soda bi-carbonate over night or 6 8 hours before preparation.
  • Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside.
  • In bowl mix all dry ingredients like -red chilli, coriander, cumin, whole spice, dry mango, Fenugreek, mustard, black pepper, rock salt, turmeric powder. Season with salt according to taste and keep aside
  • Heat oil in a pan or kadai, once the oil is hot add cumin, mustard, onion & carom seeds. Cook till oil gets the flavours
  • Add slit green chillies and ginger garlic paste. Cook till oil get separated
  • Add mix powder made out of the dry masala. Mix and cook till oil get separated from the masala
  • Now add the drained water from the boiled chick peas. Mix and cook till it comes to a boil
  • Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated
  • Finaly add the finely chopped green coriander and cook for another one minute
  • Now the dish is ready to be serve with any Indian bread or flavoured rice
Amaranth Leaves or Cholai Saag are nutritious and full of iron, vitamins and minerals. In India is widely used in every household in various forms like stir-fries, soups, salads, saag, or curries.
I tried it out as a stir fry with Kala Chana Sprouts. Sprouts being a source of power and protein, this Amaranth with Chana Sprouts Stir fry is the healthiest meal one can include in their daily meal plans.
INGREDIENTS:

1) 1 Bunch Amaranth Leaves
2) 1 Bunch Spinach Leaves
3) 1 Cup Chana Sprouts
4) 1 Chopped Onion
5) 2 Chopped Tomatoes
6) Few Garlic Cloves
7) 1/2 Teaspoon Jeera/Cumin Seeds
8) 1/2 Teaspoon Red Chilly powder
9) 1/2 Teaspoon Turmeric powder
10) 1/2 Teaspoon Dry Mango powder
11) Salt to taste
12) 1 Tablespoon Mustard oil

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash and chop the spinach and amaranth leaves
* Chop onion, tomatoes and garlic cloves and keep aside
* In a wok, heat up oil and crackle jeera seeds, and saute garlic
* Add in chopped onions and saute till it turns translucent
* Add in Chopped tomatoes and turmeric, saute till tomatoes go soft
* Add red chilly powder, salt and Chana sprouts, mix well
* Add little water, cover the wok and cook for few minutes
* Finally ad in chopped Spinach and Amaranth leaves and mix well
* Sprinkle dry mango powder and cook till leaves wither
* Cook till all water is evaporated and leaves come together
* Serve hot with parathas and chilled curd