Ancient Indian Food Biography
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Punjabi cholas are the best compliment with baturas. The combination is known as chola battura. This is a mouth-watering dish.
Serves 2 to 4.
Punjabi CholaIngredients:1 cup chickpeas (Garbanzo beans, Kabuli chana)2 tea bags3 tablespoons oil
1 teaspoon cumin seeds (jeera)1 tablespoon basen (Gram flour)
2 medium tomatoes1 green chili1 tablespoon shredded ginger1 tablespoon coriander powder (dhania)
1/2 teaspoon black pepper1 teaspoon salt, adjust to the taste1/2 teaspoon black salt1 teaspoon garam masala
1 teaspoon amchoor (Mango powder)For garnish:1 tablespoon shredded ginger1 green chili sliced long ways
Method:
Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low.
Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on.
Cook on medium high heat.
As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
Blend the tomatoes, ginger and green chili to make paste.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
Add spice mix, salt, garam masala, and mango powder to chickpeas.
While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
Cook on medium high heat. After cholas come to boil lower the heat to medium low and put the lid on.
Cholas are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
Garnish cholas with shredded ginger and sliced green chili.
Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish in almost every household.
Below I describe two variations, one with added vegetables and the other with seasoning only.
Serves 2 to 4.
Toor Dal Recipe by ManjulaIngredients
1 cup toor dal
4 cups water
1 teaspoon salt
1/2 teaspoon turmeric (haldi)
1 tablespoon fine chopped ginger
1 teaspoon mango powder (amchoor)
1 teaspoon garam masala
VARIANT 1: With Vegetable Chaunk/Seasoning
2 tablespoons clear butter (ghee)
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
1/2 teaspoon red chili powder (lal mirch)
2 bay leaves (tajpat)
Pinch of asafetida (hing)
1 tomato medium chopped
1 small zucchini chopped into 1 inch long cubes
6 string beans chopped about 1 inch long
VARIANT 2: Chaunk/Seasoning
2 tablespoons clear butter (ghee)
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
2 bay leaves (tajpat)
Pinch of asafetida (hing)
4 whole red chili (sabut lal mirch)
1/4 teaspoon paprika
Method
Wash dal, changing water several times until the water appears clear.
Soak dal in 4 cups of water for 30 minutes or longer.
In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
Turn off the heat and wait until steam has stopped before opening.
Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.
VARIANT 1: Vegetable Chaunk/Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.
After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.
Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
Combine the vegetables and the dal and mix gently.
VARIANT 2: Chaunk/Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
Pour in spice mix over dal.
Serves 2 to 4.
Punjabi CholaIngredients:1 cup chickpeas (Garbanzo beans, Kabuli chana)2 tea bags3 tablespoons oil
1 teaspoon cumin seeds (jeera)1 tablespoon basen (Gram flour)
2 medium tomatoes1 green chili1 tablespoon shredded ginger1 tablespoon coriander powder (dhania)
1/2 teaspoon black pepper1 teaspoon salt, adjust to the taste1/2 teaspoon black salt1 teaspoon garam masala
1 teaspoon amchoor (Mango powder)For garnish:1 tablespoon shredded ginger1 green chili sliced long ways
Method:
Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low.
Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on.
Cook on medium high heat.
As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
Blend the tomatoes, ginger and green chili to make paste.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
Add spice mix, salt, garam masala, and mango powder to chickpeas.
While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
Cook on medium high heat. After cholas come to boil lower the heat to medium low and put the lid on.
Cholas are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
Garnish cholas with shredded ginger and sliced green chili.
Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish in almost every household.
Below I describe two variations, one with added vegetables and the other with seasoning only.
Serves 2 to 4.
Toor Dal Recipe by ManjulaIngredients
1 cup toor dal
4 cups water
1 teaspoon salt
1/2 teaspoon turmeric (haldi)
1 tablespoon fine chopped ginger
1 teaspoon mango powder (amchoor)
1 teaspoon garam masala
VARIANT 1: With Vegetable Chaunk/Seasoning
2 tablespoons clear butter (ghee)
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
1/2 teaspoon red chili powder (lal mirch)
2 bay leaves (tajpat)
Pinch of asafetida (hing)
1 tomato medium chopped
1 small zucchini chopped into 1 inch long cubes
6 string beans chopped about 1 inch long
VARIANT 2: Chaunk/Seasoning
2 tablespoons clear butter (ghee)
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
2 bay leaves (tajpat)
Pinch of asafetida (hing)
4 whole red chili (sabut lal mirch)
1/4 teaspoon paprika
Method
Wash dal, changing water several times until the water appears clear.
Soak dal in 4 cups of water for 30 minutes or longer.
In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
Turn off the heat and wait until steam has stopped before opening.
Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.
VARIANT 1: Vegetable Chaunk/Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.
After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.
Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
Combine the vegetables and the dal and mix gently.
VARIANT 2: Chaunk/Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
Pour in spice mix over dal.
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Ancient Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
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