PUNJABI CHOLE

 

CHICK-PEA VEG

• SERVING FOR-2 PERSONS                        RECEPIETYPE-VEGAN/VEG

• COOKING TIME-1/2HOUR

• INGRIDIENTS:

• CHICKPEAS-1/2CUP
• SALT -1/2TSP
• TERMERIC-1/2TSP
• SEASONING:
• CUMIN SEED-1/2TSP
• TOMATO-2 MEDIUM SIZE
• ONION-1MEDIUM
• GINGER -25GM/1"(INCH)LONG PIECE
• GARLIC -2-3PEARL
• GREEN CHILLY-1PIECE
• CHOLE MASALA-2TSP
• RED CHILLY POWDER-1/2TSP
• REFINED OIL-1TBSP
• CILANTRO-1TBSP
• MINT LEAVES-1/2TBSP

• METHOD :

• HOW TO BOIL CHANNA/CHOLLE/CHICKPEAS/GARBANJOBEANS:

• SOAKED THE CHICKPEAS OVERNIGHT.
• DRAIN OUT EXCESS WATER IN MORNING.
• TAKE A PRESSURE COOKER.ADD THE WATER IN THE COOKER(CHOLLE SHOULD EASILY DIPABLE IN WATER)
• ADD SALT,TERMERIC POWDER IN IT.
• NOW ADD THE CHOLLE IN THE PRESSURE COOKER.
• PUT THE LID ON THE COOKER.
• KEEP THE COOKER ON THE BURNER ON HIGH FLAME.
• AFTER 1 WHISTLE PUT IT IN MEDIUM FLAME.
• PUT IT IN MEDIUM FLAME FOR 15-20 MINUTES.
• NOW SWITCH OFF THE BUTTON.
• NOW KEEP THE PRESSURE COOKER ASIDE FROM THE BURNER.
• AFTER 10-15 MINUTES STEAM WILL REMOVE FROM THE PRESSURE COOKER .
• NOW U CAN OPEN THE LID OF PRESSURE COOKER.
• NOW CHECK THE CHICKPEA WHETHER IT IS PROPERLY COOKED OR NOT.
• PUT THE CHICKPEA IN UR HAND IF IT IS MASH EASILY ,MEANS IT IS PROPERLY COOKED.

• IF CHICKPEAS R NOT PROPERLY COOKED:

• IF IT IS NOT,THEN ADD 1/2CUP MORE WATER(IF REQUIRED),THEN PUT THE LID ON PRESSURE COOKER.
• KEEP IT ON HIGH FLAME FOR 1 WHISTLE.
• AFTER THAT PUT IT FOR MEDIUM FLAME FOR 5-10 MINUTES.
• THEN KEEP IT ASIDE FROM BURNER FOR 10 MINUTES.
• LET STEAM COMES OUT FROM PRESSURE- COOKER..
• NOW OPEN THE LID & CHECK IT AGAIN.
• COOKED IT UNTIL IT BECOMES SOFT.

• SEASONING:

• NOW ITS TIME TO PREPARE THE SEASONING.
• TAKE A MIXY.ADD ONION,GINGER,GARLIC,GREEN CHILLY ,TOMATO IN IT.
• BLEND IT TILL IT TURNS INTO FINE PASTE
• TAKE A FRYING PAN .ADD REFINED OIL IN IT.
• NOW PUT IT IN HIGH FLAME.
• AFTER 2 MINUTE IT WILL HOT.
• NOW ADD CUMIN SEEDS IN IT.
• ALLOW IT SAUTE TILL ITS COLOR CHANGES INTO GOLDEN BROWN.
• NOW ADD GARLIC, GINGER,ONION,GREEN CHILLY,TOMATO PASTE  IN IT.
• LET IT SAUTE TILL IT TURNS  IN MAROON COLOR(DARK SHADE).
• IT TAKES 10 MINUTES.
• FIRSTLY U CAN KEEP THE BURNER IN HIGH FLAME .
• AFTER 5 MINUTE ,PUT IT IN A MEDIUM FLAME.
• KEEP STIRING FOR A WHILE OTHERWISE BOTTOM PART WILL BE BURNT.
• WITH IN 10-15 MINUTES U LL GET A NICE FLAVOR AS WELL AS COLOR
• NOW ADD CHANNA MASALA IN IT .
• MIX IT IN THE PASTE PROPERLY.
• NOW PUT THIS ALL PASTE IN PRESSURECOOKER.
• MIX IT WITH BOILED CHANNA.
• KEEP THE PRESSURECOOKER ON THE HIGH FLAME.ALLOW IT FOR ONE WHISTLE.
• NOW KEEP IT ASIDE FROM THE BURNER.
•  OPEN THE LID AFTER 10 MINUTES.
• NOW SEASONING IS PROPERLY MIX IN THE CHICKPEA
• IT IS READY TO EAT.
• NOW TAKE A PAN.ADD WHOLE CORRIENDER SEEDS(1TSP),CINNAMON STICK-1INCH),CLOVES(2),GREEN CARDAMOM(3),BLACK CARDAMOM(1).DRY ROAST IT.THEN GRIND IT IN MIXY.NOW SPRINKLE THIS MASALA ON CHOLE.
• IT WILL ENHANCE THE TASTE AS WELL AS THE FRAGRANCE. 
• GARNISH IT WITH CILANTRO ,MINT LEAVES,CHOPPED ONIONS.
• BEST TO EAT WITH RICE,RAITA.

• TIPS:

• IF CHICKPEA HAS PROPERLY BOILED BUT WATERLEVEL IN CHICKPEA IS HIGH,THEN PUT IT ON HIGH FLAME WITHOUT LID.
• AFTER 5 MINUTES U WILL FIND WATER IS REDUCED.
• IF U FIND CHICKPEA HAS BOILED PROPERLY BUT HAS LITTLE WATER THEN ADD HOT WATER IN IT .(AS REQUIRED)
• NEVER ADD PLAIN WATER WITHOUT BOIL .
• CAN AVOID TERMERIC.IF U WANT TO MAKE IT BLACK ,CAN ADD GOOSEBERRY POWDER(1/2TSP) OR TEA- LEAF WATER IN THE END & MIX THEM PROPERLY.
• CAN ADD PANEER PIECES/FRIED POTATO PIECES IN IT.
• IN THE PLACE OF GOOSEBERRY,CAN ADD TAMARIND WATER.
• IF U WANT TO MAKE CHOLE LESS HEAVY,AVOID ONION WHILE FRYING.ONLY ADD RAW ONION IN THE END.