Maa ki Rasoi Se

I have posted one recipe for green gram chaat a few days ago and this is also similar to that one but the difference os only here chana is sprouted. So just thought of sharing it again with all variations. Let's move to the recipe: Ingredients: 1. Bengal Gram Sprouts- 1 Cup 2. Chopped onion - 2 Spoon 3. Chopped Tomato - 2 Spoon 4. Chopped Green chilli - 1 TBS 5. Chopped Coriander leaves - 1 TBS 6. Lemon juice - 2 Spoon 7. Chaat Masala - 1 TBS 8. Rock Salt - As per taste 9. Coriander leaves - To garnish 10. Lemon wedge - 1 To garnish 11. Slit green chilli - 1 To garnish Recipe: 1. Take a big bowl. Add washed chana sprouts. 2. Add all chopped veggies like tomato, onion, green chilli and coriander leaves. 3. Add chaat masala, rock salt and lemon juice and mix well. 4. Take a serving bowl and transfer the mixture and garnish with coriander leaves and lemon wedge and slitted green chilli. It is ready to relish with your loved ones. Variation - you

I had got mustard leaves from my local vendor but he gave in large quantity that i was unable to use just in Sarson da saag, so i thought of trying it with daal same like palak wali daal. I tried it and it came out very nice, crunch in the taste and the rawness of mustard added a new taste or call Tadka to the flavour. My guest also liked it too much and they said they will try to cook it at home if mustard leaves are available. Let's move to the recipe now. Ingredients: 1. Sarson ka saag - 1 cup (Cleaned, washed and chopped) 2. Panchratan daal - 1 Cup (Toor, moong, masoor, chana daal and urad in small quantity) 3. Onion - 1 piece (chopped) 4. Green chilli - 1 Piece (Chopped) 5. Garlic chopped - 1 Spoon 6. Garlic chopped - 1 Spoon 7. Tomato - 1/2 piece (chopped) - optional 8. Whole cumin seeds - 1 TBS 9. Bay leaves - 2 piece 10. Whole red chilli - 2 piece 11. Turmeric powder - 1 TBS 12. Red chilli powder - 1/2 TBS 13. Jeer powder - 1 TBS 14. Pepper powde

Aloo - Matar is one of the easiest and popular dishes made with Matar in the winter season. Nowadays, frozen peas are available throughout the year but the taste of fresh peas are incomparable. My Mum and Didi used to prepare this dish in winter morning with fresh peas and red Aloo (we used to call Naya Aloo of the winter season) and still i remember the aroma and it was very yummy, the taste used to be out of the world. Sach hi toh hai maa ke hath ka khana lajawab hota hai. Yeh toh thi mere dil ke baat ab Karte hai khane ki baat. Ingredients: 1. Aloo - 1 cup (If Possible take baby potato or cut it it big pieces) 2. Matar - 1 Cup 3. Onion - 2 piece (chopped) 4. Tomato - 1 piece (chopped) 5. Garlic paste - 1 TBS 6. Ginger paste - 1 TBS 7. Green chilli paste - 1 TBS 8. Turmeric powder - 1 TBS 9. Coriander powder -  TBS 10. Jeera Powder - 1 TBS 11. Pepper powder - 1/2 TBS 12. Garam Masala - 1/2 TBS 13. Whole cumin seeds - 1 TBS 14. Bay leaves - 2 Piece 15. Whole R

It is one of the fresh delicacies I enjoyed in my childhood. The fresh chana is only available during winter after January till march or say Holi. In Bihar/Jharkahnd we make chaat/salad, stir fried chaat, pakora (called bhabhara), halwa, Ghughani (Chana masala gravy) etc. It can either be eaten fresh or boiled or fried too. In Bangalore, it is really hard to get it easily available but somehow I got it and i was really happy even with limited quantity. But I was little indecisive about what to cook and what not to cook but finally, I decide to make something healthier out of it. so I have made Salad - fresh and tangy. My grandfather used to bring in a big lot during Shivratri and we all family member used to peel it for the delicacy for the next day when we used to relish after breaking day-long fast. And it used to start with fresh chana pakora which we call Bhabhara. Its really nostalgic and still I remember the smell of those Bhabhara's made by my mother espec

The very last recipe I shared yesterday was of wheat Bhatura. And I had promised I will share next of Chole so I am back with chole recipe. While cooking Chole Bhature I had missed taking a pic of Chole and yesterday again I had put effort to cook and obviously I enjoyed again Chole. This dish has the origin in Indian subcontinent only and it is enjoyed throughout the country. Like Bhatura it is also a lip-smacking dish of Punjabi cuisine. It is one of the most relished dishes across the country whether it's a home party to wedding grand party. It has too many names like Amritsari Chole, Pindi Chole, Kabuli chana masala, Chickpea masala, Chole masala etc with little variation in the recipe. The main ingredient of this recipe is white chana or Kabuli Chana or you can also call it as chickpea. This is a gravy made of Kabuli chana simmered in onion and tomato gravy. Now let us move to the recipe: Ingredients: 1. Kabuli chana/Chole chana - 1 Cup (Soaked overnight)

One of the loved Punjabi dish which is now enjoyed throughout the country. It is a tempting and flavourful dish in Punjabi cuisine. Its one the most searched dish in almost every breakfast or snack menu. I and my hubby are very fond of it. But few of the time we avoid as it is deep fried. This is the case with health conscious persons. I have tried my hands-on to make it a little bit healthy side. I am using wheat flour instead of white flour(Maida). And it is equally tasty, soft and fluffy. Let's see the recipe now. Ingredients: 1. Wheat flour - 1 Cup 2. Potato (Boiled and mashed) - 3 Big in size 3. Curd - 1/2 Cup 4. Oil - 4 TBS + Frying 5. Baking soda - 1 TBS 6. Salt - As per taste Recipe: 1. Take a Big bowl, add flour, baking soda, salt and mix well. 2. Now add mashed potato and 2 tbs oil in the mixture and mix it well with hand. 3. Now add curd slowly and knead the flour 4. Once the dough is well kneaded, wrap it in wet muslin/cotton cloth and