CHOLE (VEGETARIAN INDIAN CHICKPEAS)
A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.
Provided by Van Dana
Categories Side Dish Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
- Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g
CHARISHMA'S ADDICTIVE INDIAN METHI THEPLAS
Make and share this Charishma's Addictive Indian Methi Theplas recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a non-stick griddle (tawa) on medium flame.
- Chef's Tip: Apply a little oil on your right palm so as to not allow the flour and remaining mixture which you'll be kneading next to stick to your palm.
- Knead all the ingredients thoroughly well in a big bowl.
- Pinch off small round balls of the dough. Flatten on the palm of your hand.
- Using a rolling pin, roll out each round ball to form a 'thepla'.
- Repeat the same procedure for all the round balls.
- Put each thepla on the tawa and cook on one side until it starts to show small bubbles (brown specs will begin to appear on the side facing down on the griddle).
- Using a spoon, drop a little oil all around the thepla while it is cooking side-down. The oil should not be dropped on the raw side facing up. It must fall around the underside of the thepla or the reverse side.
- After 10 seconds, flip the thepla over and cook on this side as well.
- Again, drop a little oil on the underside of the thepla.
- Press down with a spoon on the thepla to ensure it cooks well on both sides.
- After a minute, using a small clean napkin, press the thepla on portions that are not throughly cooked, if any. Keep turning the thepla for a few seconds using the napkin.
- Serve hot with yoghurt or raita of your choice.
- Enjoy!
Nutrition Facts : Calories 444.6, Fat 3.9, SaturatedFat 0.6, Sodium 7.4, Carbohydrate 93.3, Fiber 14.1, Sugar 4, Protein 17.5
INDIAN KHATTE CHOLE (HOT AND SOUR CHICKPEAS)
Make and share this Indian Khatte Chole (Hot and Sour Chickpeas) recipe from Food.com.
Provided by maclorna
Categories Beans
Time 45m
Yield 2 1/2 cups, 3 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
- Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
- Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
- Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
- Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
- Just before serving, and the ginger and onion mixture. Mix well.
CHARISHMA'S AMAZING HOMEMADE BHATOORA
This is a wonderful Indian bread served hot with Channa masala (recipe no. 36606). You will love it and make it a regular part of your Indian cuisine.
Provided by Charishma_Ramchanda
Categories Breads
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the dry ingredients together in a bowl.
- Fold in oil and yoghurt. Prepare a soft dough by kneading this well and keep it aside. For best results, keep it aside for 7-8 hours or overnight (I recommend keeping it aside overnight for best results).
- Pinch off small balls of the dough.
- Roll them with 1/4 inch thickness.
- Heat oil in a wok.
- Deep fry the rolled out dough in the hot oil.
- Remove from heat once brown specs appear on either side and the bhatoora fluffs up and shows an inflated appearance.
- Drain excess oil off the bhatoora on clean kitchen paper napkins.
- Serve hot with Pindi Channa (Recipe no. 36606).
Nutrition Facts : Calories 280.3, Fat 5, SaturatedFat 1.2, Cholesterol 4, Sodium 463.4, Carbohydrate 50.2, Fiber 1.7, Sugar 2.6, Protein 7.5
CHARISHMA'S SPECIAL METHI CHOLE
I came up with this tonight all of a sudden while looking at a "Methi Mutton" recipe in the "Thursday" magazine. Dad, mom and me "shared" this somehow. It was really well enjoyed by all of us. Next time, I'll double this recipe and be sure to hide a bowl full ALL for myself in the kitchen!
Provided by Charishma_Ramchanda
Categories Beans
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Wash the chickpeas in cold water.
- Drain and set aside.
- Heat oil in a medium-sized non-stick skillet.
- Add onion paste, ginger paste and garlic paste.
- Fry till the raw smell of ginger and garlic is gone and the paste mixture begins to leave the sides of the pan.
- Sprinkle few drops of water if the paste becomes too sticky.
- Add the tomato paste and saute.
- Add the corriander powder, turmeric powder, red chilli powder and the garam masala powder.
- Add the chickpeas.
- Mix well, cover and cook for 10 minutes on medium flame.
- Add the chopped methi leaves and salt.
- Cook for 5-10 minutes on medium flame.
- Garnish with cilantro and serve immediately with hot rotis (Indian flatbreads) or white bread slices or rice.
Nutrition Facts : Calories 533.8, Fat 20.5, SaturatedFat 2.6, Sodium 1644.6, Carbohydrate 76.1, Fiber 14.8, Sugar 8.2, Protein 15.2
NORTH INDIAN SAAG CHOLE (CHICKPEAS AND GREENS)
This simple vegetarian North Indian dish of chickpeas is cooked with spinach, mustard leaves, finely chopped broccoli, cabbage, or other greens, along with added spices. You can also add more spices and peppers for hot saag, or less for mild. Saag is super easy to make. Here is my version, enjoy!
Provided by Mona Sohal
Categories World Cuisine Recipes Asian Indian Main Dishes
Time 1h25m
Yield 10
Number Of Ingredients 17
Steps:
- Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
- Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
- Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
- Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
- Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
- Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 24.4 mg, Fat 15.9 g, Fiber 7 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 487.6 mg, Sugar 3.2 g
CHARISHMA'S INDIAN CHOLE
Make and share this Charishma's Indian Chole recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time P1DT45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil the chickpeas in an open-mouthed vessel if you have time on your hands. Otherwise, pressure cook the chickpeas soaked overnight(Washed and drained) in a pressure cooker upto 2 whistles.
- Heat oil in a pot.
- Add onions and stir-fry until browned.
- Add tomato paste and cook until it thickens.
- Add the pressure cooked chickpeas along with the water in which they have been pressure cooked. Mix well.
- Add all the spice powders and salt to taste.
- Mix well and cook for a few minutes.
- Garnish with corriander leaves.
- Remove from heat and serve hot with Bhatoora.
Nutrition Facts : Calories 134.9, Fat 4.4, SaturatedFat 0.6, Sodium 191.7, Carbohydrate 21, Fiber 4.6, Sugar 4, Protein 4.3
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