Punjabi Chole

Ingredients

• 250 gm: Kabuli channa
• • 2tsp: Tea powder
• 2 pieces: Clove
• 1 piece: Cinnamon
• 1/2 tsp: Black pepper
• 2-3: Green chillies (or according to taste)
• 1 piece: Ginger
• 1/2 tsp: Eating soda
• 3 tsp: Annardana paste
• 1/4 tsp: Mango powder (aamchur)
• 1 tsp: Garam Masala
• 3 no: Potato (boiled medium sized)
• 1/2 cup: Tomato (chopped
• 2 tsp: Ghee
• Salt to taste

Ingredients for Masala

• 1-2: Bay leaf (tej patta)
• 2 tsp: Mustard seed
• 2 tsp: Zeera
• 1 tsp: Fenugreek seed (methi dana)
• 2-3: Clove
• 1-2: Red chilli

Method

1. In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
2. In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
3. Next morning in that same water drop a small pouch (potali) containing tea leaves.
4. Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
5. Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
6. Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
7. Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
8. Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
9. Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
10. In the pan itself spread the cooked chhole to corners, make a space in center of pan.
11. In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
12. Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
13. Decorate with coriander leaves.

Bengali Rasogulla

Bengali Rasogulla

1. Ingredients:
   4 cups milk
   1/4 cup lemon juice
   1 1/2 cups sugar
   4 1/2 cups water
   Pressure cooker

1. Method:
   Paneer:
   Mix lemon juice in half cup of hot water and keep aside.
   Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
   As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
   Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
   Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
   To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
   To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
   Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
   Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
2. '
3. Rasgulla:
   Divide the dough into 12 equal parts and roll them into smooth balls. apply some pressure at the first and then release when forming the balls.
   Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
   Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
   Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double
   To make the balls in the volume while cooking in the syrup.
   Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
   Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
   Serve the Rasgullas chilled.

Maccha Besara

Maccha Besara

Ingredients:
1 kg rohu or bhakur fish
1 onion
2 tomatoes
2 teaspoon red chilli powder
1 teaspoon turmeric powder
5 garlic cloves
5 tablespoon mustard oil
3 tablespoon mustard
½ teaspoon cumin seeds
Salt to taste

Method:

Cut the fish into small pieces and wash thoroughly. Add turmeric powder and salt to it for marinating. Make a paste of mustard, tomatoes and garlic. Cut the onion into slices. Pre-heat a pan on medium flame. Put oil and fry the fish in batches of 2 or 3 pieces at a time for 4 to 5 minutes. Keep the fried fish aside. Putting the pan again on medium flame take a little oil . Add cumin seeds and mustard ½ tea spoonful each. When the cumin seeds and mustard start cracking add the sliced onions. Stir a little. Add the tomato/mustard/garlic paste, turmeric powder, red chili powder and salt to it. Also add 3 to 4 cups of water. Keep the pan on flame for about 10 to12 minutes. When the curry starts boiling add the fried fishes and boil it further for about 3 minutes. Maccha Besar is now ready to be served with rice. Garnish it with coriander leaves before serving.