CHANA MASALA

Ingredients
100 gms. Gorbanzo Beans
3 nos. Onion(medium) no. Tomato
4 tbsps. Vegetable Oil
4 cloves Garlic
1 tbsp. Ginger
1 no. Green Chilies
¼ tsp. Coriander powder
¼ tsp. Cumin Seeds
1 tsp. Red Chili Powder
¼ tsp. Turmeric Powder
¼ tsp. All spice powder
1 bunch Coriander leaves(small)
1 tsp. Fenugreek Leaves(kasoori)
Salt to taste
Directions
1.Boil chana with one onion in pressure cooker till the chana becomes very soft.
2.Heat oil in a pan and add jeera, ginger garlic paste and green chilli.
3.Fry for some time. Add onions with a pinch of salt and fry till it becomes brown.
4.Add coriander powder, turmeric powder & chilli powder and again fry for some time.
5.Add tomatoes and fry till the oil leaves from the sides.
6.Now, add boiled chana and continue boiling for 2-3 minutes. Smash a small part of the boiled chana and add to it (to form thick gravy).
This is a vegetable dish from punjab can be served with parathas or plain rice.
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PANEER JALFREZI

Ingredients
1.1 cup Paneer (diced)
2 tbsp. Oil
1 tsp Jeera
1 tbsp Ginger Garlic paste
1 Onion (diced)
3 tbsp. Capsicum
salt to taste
1/2 tsp Red chilli powder
1/2 tsp. Turmeric powder
3/4 tsp. Coriander powder
1 Tomato (diced)
1 tsp Lemon juice
Directions
1.Heat oil in a pan. Add Jeera, Ginger-garlic paste, onion, capsicum and salt.
2.Cook for sometime and then add red chilli powder, turmeric powder, coriander powder.
3.Add the paneer and tomato after 5 minutes
4.Cook till the masala binds with the paneer
5.Add 1 tsp lime juice before removing from flame

BRINJAL WITH KHUSKHUS

Ingredients
1 medium size brinjal
1 large size onion
2-3 flakes garlic
2-3 green chili
4 tblsp poppy seed
1 tbsp mustard seed (optional)
2 tbsp Mustard oil
Salt to taste
½ tsp turmeric powder
Directions
1.Cut brinjal first lengthwise then widthwise.
2.Marinate with salt and turmeric powder for ten minutes.
3.Heat oil and fry onion till translucent. Keep fried onion aside.
4.Heat oil. Put the fire slow.
5.Add brinjal pieces and cover.
6.Grind poppy seed, mustard seed, green chilli and garlic to a smooth paste with water.
7.Grind fried onion separately.
8.When brinjal will turn soft, add spice paste along with onion paste and salt to taste.
9.Add hand full of water to mix the paste well with brinjal.10.Keep them cook for sometime, then remove from fire.
THIS VEG SHOULD BE AVOIDED BY PREGNANT WOMEN.
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