I hope all of you are doing great,staying home and staying safe.
I'm really enjoying the time spent with my husband and child.Except for the piling housework every minute of the day,for me it's just like any other day.I badly miss my house help Selvi though,always smiling and so gentle with Arjun.Picking after his toys,asking me to let it go when I insist he doesn't scatter his toys around and hiding from me when he spills something by quickly mopping up after him.
I can see through her son's Whatsapp status that she's whipping up a storm for her family and I feel so happy about that.Isn't it what we all are doing?Trying to keep our family happy by doing whatever we can during these trying times.I find so many people posting about how not to post food pictures during these times because so many are going hungry and so many are without food.
I disagree totally.Let us all do what makes us happy.Of course,let's do our bit for those who don't have any help but that shouldn't stop us from doing what we feel like.Our emotional state of mind has gone for a toss,so whatever keeps you happy,do it!
I made these Chole with plans to serve it with Bhatura.But deep frying in this already hot climate didn't sound appealing at all and I paired it with our humble chapathi/roti.It tasted delicious and I made our season's first Mango Milkshake to go with it---Nirvana :)
Pressure Cooker Chole Recipe
Recipe courtesy Kabita's Kitchen
Ingredients
Kabuli Channa - 1 cup,washed and soaked overnight or for 6-8 hours
Onion - 3 medium,chopped
Ginger - 1" piece,chopped
Garlic - 6-8 cloves
Tomato - 2 medium,chopped
Oil - 2 tbsp
Jeera - 1/2 tsp
Whole Garam Masala - 2 bay leaf,4 cloves,2 cardamom,1' piece Cinnamon
Red chilly powder - 1 tsp
Haldi - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Chole Masala - 1 1/2 tsp
Roasted Cumin powder - 1/2 tsp {I didn't have this,so skipped}
Water - 2 cups (I boiled the water and added 1 tsp tea to it,let it boil.Strained and used this water to cook the chole.This gives it a deep brown colour without any aftertaste of tea.You could skip this step and use plain water or use one tea bag if you have)
Salt to taste
Coriander leaves to garnish
Method
Make a paste of onions,garlic and ginger.Puree the tomatoes.Reserve.
In a pressure cooker add oil and splutter jeera along with the whole garam masala.
Add red chilly powder and haldi and simmer the flame.Cover and cook for a minute.
Add the onion+ginger+garlic paste and saute well.Cover and cook for a minute.
Now mix in the rest of the spice powders - coriander,garam masala and chole masala.Mix well and cook for a minute.
Add the tomato puree and mix well.Cook for a minute or two.
Now add the soaked and drained channa,tea water(or plain water),salt to taste.
Cover with the pressure cooker lid and cook on medium flame for 5-7 whistles.
Let the pressure settle down completely before you open.Check if the channa is cooked well.If not cook for another 3-5 whistles.
Garnish with coriander leaves and serve hot :)
Step by Step Pictorial
Make a paste of onions,garlic and ginger.Puree the tomatoes.Reserve.
In a pressure cooker add oil and splutter
jeera along with the whole garam masala.
Add red chilly powder and haldi and simmer the flame.Cover and cook for a minute.
Add the onion+ginger+garlic paste and saute well.Cover and cook for a minute.
Now mix in the rest of the spice powders - coriander,garam masala and chole masala.Mix well and cook for a minute.
Add the tomato puree and mix well.Cook for a minute or two.
Now add the soaked and drained channa,
tea water(or plain water),
salt to taste.
Cover with the pressure cooker lid and cook on medium flame for 5-7 whistles.
Let the pressure settle down completely before you open.Check if the channa is cooked well.If not cook for another 3-5 whistles.
Garnish with coriander leaves and serve hot :)
I'm really enjoying the time spent with my husband and child.Except for the piling housework every minute of the day,for me it's just like any other day.I badly miss my house help Selvi though,always smiling and so gentle with Arjun.Picking after his toys,asking me to let it go when I insist he doesn't scatter his toys around and hiding from me when he spills something by quickly mopping up after him.
I can see through her son's Whatsapp status that she's whipping up a storm for her family and I feel so happy about that.Isn't it what we all are doing?Trying to keep our family happy by doing whatever we can during these trying times.I find so many people posting about how not to post food pictures during these times because so many are going hungry and so many are without food.
I disagree totally.Let us all do what makes us happy.Of course,let's do our bit for those who don't have any help but that shouldn't stop us from doing what we feel like.Our emotional state of mind has gone for a toss,so whatever keeps you happy,do it!
I made these Chole with plans to serve it with Bhatura.But deep frying in this already hot climate didn't sound appealing at all and I paired it with our humble chapathi/roti.It tasted delicious and I made our season's first Mango Milkshake to go with it---Nirvana :)
Pressure Cooker Chole Recipe
Recipe courtesy Kabita's Kitchen
Ingredients
Kabuli Channa - 1 cup,washed and soaked overnight or for 6-8 hours
Onion - 3 medium,chopped
Ginger - 1" piece,chopped
Garlic - 6-8 cloves
Tomato - 2 medium,chopped
Oil - 2 tbsp
Jeera - 1/2 tsp
Whole Garam Masala - 2 bay leaf,4 cloves,2 cardamom,1' piece Cinnamon
Red chilly powder - 1 tsp
Haldi - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Chole Masala - 1 1/2 tsp
Roasted Cumin powder - 1/2 tsp {I didn't have this,so skipped}
Water - 2 cups (I boiled the water and added 1 tsp tea to it,let it boil.Strained and used this water to cook the chole.This gives it a deep brown colour without any aftertaste of tea.You could skip this step and use plain water or use one tea bag if you have)
Salt to taste
Coriander leaves to garnish
Method
Make a paste of onions,garlic and ginger.Puree the tomatoes.Reserve.
In a pressure cooker add oil and splutter jeera along with the whole garam masala.
Add red chilly powder and haldi and simmer the flame.Cover and cook for a minute.
Add the onion+ginger+garlic paste and saute well.Cover and cook for a minute.
Now mix in the rest of the spice powders - coriander,garam masala and chole masala.Mix well and cook for a minute.
Add the tomato puree and mix well.Cook for a minute or two.
Now add the soaked and drained channa,tea water(or plain water),salt to taste.
Cover with the pressure cooker lid and cook on medium flame for 5-7 whistles.
Let the pressure settle down completely before you open.Check if the channa is cooked well.If not cook for another 3-5 whistles.
Garnish with coriander leaves and serve hot :)
Step by Step Pictorial
Make a paste of onions,garlic and ginger.Puree the tomatoes.Reserve.
Cover with the pressure cooker lid and cook on medium flame for 5-7 whistles.
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Love,
Divya.