Lahori Chikar Choly

Ingredients

• 1 kg Chick Peas (Safayd Chanay).
• 1 cup Red Pulse (SurkhMasoorDaal).
• 1 tbsp Red Chilies (Powder).
• 1 tbspSalt(you can increase / decrease as per your taste).
• 2-3 literWater.
• 2 Medium SizedOnions.
• 1 tspGingerPaste.
• 1 tspGarlicPaste.
• 2 tsp DryFenugreekLeaves (Kasuri mathi).
• 4-5 Green Chilis.
• 2-3 tbspCorianderPowder.
• 1 tsp Cumin Seeds.
• ½ tspBaking soda.
• 15-20 Red Whole Chilies.
• 1 tsp All SpIce(Garam Masala).
• 5-6 tbsp CookingOil.

Method

Soak the Chick Peas for overnight with soda and salt & Soak Red Pulse in water forhalf an hour. Drain out the water and put Chick Peas, Red Pulse in a cooking pot and add 2-3 liter Water.Add Salt in the above mixture & cook for 2-3 hours. Now add in Baking Soda, Red Chilies & All Spice Powder in the semi cooked mixture. Now add dry Fenugreek Leaves, Ginger Paste, and Garlic Paste & stir the mixture firmly. Now Chicker Cholayis ready for tempering (Tarqa). Heat 5-6 tbsp Cooking Oil in a frying pan. Add sliced Onions. Add Cumin Seeds when the color of onions is Golden. Add Whole Red Chilies,All Spice, Dry Fenugreek Leaves and GreenChilies. Fry them lightly with sliced onions and then pour it all at once on the Chikar Cholay Mixture and cover with lid. Add Coriander leaves and Onion Rings for garnishing. CHIKAR CHOLAY is ready to serve.Send Recipe's Errors & Suggestions

Comments

Post a Comment

Popular posts from this blog

Bhindi Do Pyaza

Ingredients 500 gms bhindi (Wash and dry and cut in 1 inch pieces) 300 gms onions (sliced thinly) 2 tblsp ginger garlic paste 1 tsp cumin seeds 1/2 tsp turmeric powder Pinch of asafoetida or hing 2 tsp coriander powder 1 tsp amchur powder 1/2 tsp garam masala salt to taste Oil Directions Heat oil in a wok or kadai.Add cumin seeds and hing.Let it splutter. Add ginger garlic paste and onions and fry till golden brown. Add bhindi and all the other powder spices. Mix well. Stir fry for 15 minutes or till the bhindi is cooked. Serve bhindi onion stir fry hot with chapatis.
Read more

Taj Kabab

Image
Taj Kebab - Taj kebab is a very unusual Bengali kebab recipe. Unlike all the other kebabs, taj kebab are prepared with boneless beef pieces along with cubed potatoes and tomatoes. All the ingredients are cooked covered in a pan till done. Ingredients Beef 1 kg (boneless tender) Potatoes 150 g (6 oz) Tomatoes 150 g (6 oz) Onions 75 g (3 oz) Turmeric 1 tsp (ground) Chili powder 1/2 tsp Ginger 2 tsp (ground) Garlic 1 tsp (ground) Cumin 1 tsp (ground) Black paper 1/2 tsp (ground) Poppy seeds 1 tbsp (ground) Cardamoms 4 Cinnamon sticks 2 (2.5 cm piece) Cloves 2 Red chilies whole 3 (optional( Green papaya 1 tbsp (paste) Cooking oil 3/4 cup Vinegar 1 tbsp Salt to taste Directions 1.Slice the beef into moderate large-sizedpieces. 2.Rub the meat with green papaya paste (or meat tenderizer) and marinate for 20 minutes. 3.(Green papaya or meat tenderizer is not necessary for tender loin beef) 4.Peel and slice the potatoes 1/2 cm (1/4”) thick and slice the tomatoes an...
Read more

Reshmi Handi

Image
Ingredients Boneless chicken pieces ½ kg Ginger garlic paste 1 tbsp Salt to taste Cumin powder 1 tbsp Coriander powder 1 tbsp Garam masala powder 1 tsp Crushed black pepper 1 tsp Capsicum (sliced) 1 Onion (sliced) 1 Butter 1 tbsp Lemon juice 2 tbsp Fresh cream 300g Oil ¼ cup Coal for smoke Directions 1.Heat oil in a pan, add chicken with ginger garlic paste and fry until it changes the color. 2.Add salt, cumin powder, coriander powder, garam masala powder, black pepper and cook for a few minutes. 3.Now add capsicum and onion; cook until chicken tender. 4.Add butter and lemon juice; mix it and remove from heat. 5.Place a piece of roti on chicken, place a piece of burning coal on it, drizzle a few drops of oil on burning coal. Cover quickly. 6.After 8 minutes, remove coal; add cream and serve hot.
Read more