Amritsari Khatte Chole – The Zero Oil Recipe

Amritsari khatte chole recipe / punjabi chole recipe / amritsari chole step by step images / punjabi chole recipe video

As the name suggests my today’s recipe is a north Indian dish right from Amritsar. The authentic amritsari chole recipe which is a very popular street food of amritsar having the tangy flavor of tamarind and most importantly is cooked without oil. Yes, you read it right, it’s a zero oil recipe. Very light and full of flavors.

I have learnt this recipe from my mother in law. As she is born and raised in Amritsar, she is a master in every bit of amritsari food recipes.

Firstly the chickpeas also known as kabuli chana are soaked overnight in sufficient water.

Then are boiled and later flavored with some typical north Indian spices.

Also have a look at the other north Indian recipes on my website stuffed capsicum Punjabi style, Punjabi suran masala, Punjabi dum aloo restaurant style, stuffed brinjal,

Paneer makhani

Ingredients:

1 cup Chickpeas

3 ½ cups Water

1 Onion (finely chopped)

1 inch Ginger (sliced)

¼ cup Tamarind pulp

2 Green Chillies (cut into half)

1 tsp Red Chilli powder

1 tsp Garam Masala powder

1 tbsp Kasuri Methi

1 tsp Cumin seeds (dry roasted and crushed)

1 tbsp Coriander (chopped)

Salt

Method:

Firstly take 1 cup of chickpeas wash them and soak them in enough water overnight.  Add enough water as the chickpeas would increase in size after being soaked.

Take tamarind as per your taste and soak it in ¼ th cup of water. By the time the chickpeas would be cooked the tamarind would also be soaked.

Take a cooker, turn on the heat and add the soaked chickpeas in to it followed by 3 ½ cups water, 1 inch ginger sliced and salt as per your taste. Mix well.

add chickpeas, ginger, salt

Bring it to boil.

boil

Then close the lid of the cooker and let it pressure cook for 20 minutes on low heat.

In the meanwhile dry roast cumin seeds and crush them. I always use freshly roasted cumin seeds as they add immense flavor to the dish.

pressure cook for 20 min

Also, by this time the tamarind would be ready for making pulp. Just mash it with your hands and the tamarind would release all its pulp.

Let the pressure release by itself and then open the cooker. The chickpeas would be cooked by now.

open the cooker

Next step is to add the tamarind pulp and green chillies. Let it simmer for about 5 minutes so that the tamarind pulp gets completely incorporated with the chickpeas.

add tamarind pulp and green chillies

 

simmer 5 min

After 5 minutes add in 1 tsp red chilli powder, 1 tsp garam masala powder, 1 tbsp Kasuri methi, 1 onion chopped and mix well.

add red chilli pwd, garam masala pwd, kasuri methi, onion

Now put in the freshly roasted and crushed cumin seeds and chopped coriander leaves. Give it a final mix.

add cumin, coriander and mix

The amritsari khatte chole are ready.

Amritsari Khatte Chole are ready

Serve them hot with puris, kulcha, naan, roti or even plain steamed rice.

Amritsari Khatte Chole 

Tips:

Use freshly dry roasted and crushed cumin seeds.

Add tamarind pulp as per your taste and requirement.

Do try this food-a-licious amritsari khatte chole and let us know your experience via comments

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Fresh Coconut Burfi Recipe – Easy Nariyal Burfi Recipe

Fresh coconut burfi recipe / easy nariyal burfi recipe / how to make fresh coconut burfi / coconut burfi step by step images / coconut burfi recipe video

Fresh Coconut Burfi Recipe 

There are many ways to make coconut burfi some are made using condensed while others have no milk no condensed milk. My today’s recipe of  coconut burfi has milk included.

A very tasty and full of flavor coconut dessert that is easy to make with just three main ingredients coconut, milk and sugar. Then to add in some flavor I have put in cardamom powder and to garnish I have sprinkled some sliced pistachios and almonds.

It can also be called a 3 ingredient burfi as cardamom powder and dry fruits could be skipped.

Also have a look on the other burfi recipes on my website maida burfi, milk powder burfi (10 mins burfi), instant kalakand recipe

Ingredients:

2 cups Coconut (fresh and grated)

1 ½ cups Sugar

1 Cup Milk

½  tsp Cardamom powder

10 Almonds (sliced for garnishing)

10 Pistachios (sliced for garnishing)

Method:

Take a pan.

Heat 2 tbsp of ghee.

heat ghee

Then add 2 cups Coconut (fresh and grated), 1 ½ cups Sugar and 1 Cup Milk.

add coconut, milk and sugar

Mix well and cook on medium heat. The entire process should be carried out on medium heat else the coconut would get burnt.

mix well

The sugar would start to melt and mixture. It takes around 2 to 3 minutes. Keep on stirring. Then the bubbles start to appear.

sugar melts

After a while mixture would begin to thicken and the bubbles would reduce slowly.

medium heat

mixture thickens

Now add in the ½ tsp of cardamom powder and mix well.

add cardamom powder

Keep stirring till the mixture leaves the sides of the pan. It takes around 8 to 10 minutes. Do not over cook. Overcooking would harden the burfi.

leaves sides of the pan

Transfer it on to the butter paper and level it with a greased spoon or spatula. Greased spoon or spatula is required so that the mixture would not stick to the spoon or the spatula.

transfer on to butter paper

level with greased spatula

Sprinkle on the sliced almonds and pistachios. Press them gently so that the they get stuck with the mixture.

sprinkle almonds and pistachios

press gently

Cut into squares or your desired shape when it is still hot. Else later on after cooling it would be difficult to cut the pieces.

cut into squares

Cool completely and serve.

cool comlpletely

It remains good for a week if stored in an airtight container.

Fresh Coconut Burfi Recipe – Easy Nariyal Burfi Recipe

Tips:

The entire process should be carried out on medium heat to avoid burning of the mixture.

Continuous stirring should be done again to avoid burning of the mixture.

Use dry fruits of your choice for garnishing.




Try this food-a-licious fresh coconut burfi and share your experience with us via comments

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Bread Omelette Street Style – A Classic Indian Street Style Recipe

Bread omelette street style recipe / how to make Indian street style bread omelette/ Indian street style bread omelette step by step recipes / Indian street style bread omelette recipe video

 

Street Style Bread Omlette

A typical street style version of Bread omelette, in which the eggs are mixed with some distinctive street masalas, chopped onions, green chillies, coriander and the bread is placed on the half cooked omelette, after that cooked from both sides and finally served with green chutney.

It’s a very simple bread omelette recipe and can be made in a jiffy. However you can add tomatoes, green onions, bell peppers as per your choice and taste. I like to keep it simple.

Care has to be taken while flipping the omelette. Place the spatula under the omelette in such a way that both the slices are on the spatula.

Also the bread I used was quite big in size and my pan small, so I had to cut it into half. You can use two full slices if you have a bigger pan and medium sized slices.

For more bread recipes do visit bread pakoda, curd sandwich, bombay sandwich, bread masala, bread rolls, french toast

Ingredients:

2 Eggs

2 Bread slices ( I used one slice cut into two)

2 tbsp Onion (finely chopped)

1 Green Chilli (chopped)

Few Coriander leaves (chopped)

A pinch of Chat Masala

A pinch of Black Pepper

1 tbsp Butter

Salt

Method:

Take a mixing bowl.

In it add eggs, 2 tbsp Onions, 1 Green chilli, few chopped coriander leaves, salt and beat well.

add the ingredients mentioned

 

beat

Heat a pan. Add 1 tbsp of butter on it.

heat pan and add butter

When butter starts melting pour the beaten egg mixture on the pan. The pan should be medium hot.

pour the egg mixture

Sprinkle a pinch of chat masala and a pinch of black pepper powder all over the omelette.

sprinkle chat masala

 

sprinkle black pepper

When the omelette is half cooked, place two bread slices on the omelette. Press them gently.

half cooked

place breads

press gently

As the egg is half cooked and a bit wet the bread slices would stick to the omelette.

Check if the lower side is cooked. When cooked flip the omelette. Care has to be taken while flipping the omelette. Place the spatula under the omelette in such a way that both the slices are on the spatula, else the omelette would break apart.

flip and press

Gently press the omelette. Cook for a few seconds so that the bread would be nicely roasted and omelette would be evenly cooked.

Flip it again. You will see the bread slices toasted and the omelette evenly cooked.

flip

Fold it into half.

fold into half

Serve hot with mint chutney or even tomato ketchup.

Street Style Bread Omlette

Tips:

Cook on medium heat.

While flipping, place the spatula under the omelette in such a way that both the slices are on the spatula.

You can add tomatoes, green onions, bell peppers as per your choice and taste.

It is a medium spicy recipe, however, you can add more green chillies or even red chili flakes or red chilli powder to boost the hotness.

Do try this Food-a-licious Bread Omelette Indian Street Style and share your experience with us via comments.

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Stuffed Capsicum Punjabi Style – Potatoes Filling

Stuffed capsicum Punjabi style recipe / stuffed capsicum with potatoes filling, stuffed capsicum step by step images, stuffed capsicum recipe video.

There are many ways to make stuffed capsicum by stuffing it with different filings. Today’s recipe has a filling of boiled and mashed potatoes with some Punjabi spices and then first sautéed on high flame and then cooked on low heat to get the perfect roasted feel.

I like it a bit roasted brown so I sauté it on high heat first. You can skip this if you do not like it roasted.

You can also have a look at my other stuffed veggies stuffed brinjal Punjabi style, stuffed brinjal maharashtrian style

Ingredients:

4 small sized Capsicum

2 big sized Potatoes (boiled and mashed)

½ tsp Red Chilli powder

1 tsp Garam Masala powder

1 tsp Dry Mango powder

1 tbsp Kasuri Methi

2 tbsp Oil

Salt

Method:

Take a mixing bowl

Add in 2 big sized Potatoes (boiled and mashed), ½ tsp Red Chilli powder, 1 tsp Garam Masala powder, 1 tsp Dry Mango powder, 1 tbsp Kasuri Methi, Salt and mix well.

take the ingredients mentioned in bowl

mix well

Then take 4 small sized capsicums. Make a slit as shown in the image below.

make slit

Press it open and fill in the stuffing. Likewise fill all the capsicums with the stuffing.

fill stuffing

Heat 2 tbsp oil in a pan. Place the stuffed capsicums in it pan.

heat oil and place the capsicums

Saute on high heat for about 2 minutes.

saute

Then cover and cook on low heat for about 20 minutes or till done. Change the sides of capsicum every 5 to 6 minutes. Cover and heat till all the capsicums are evenly cooked.

cover and cook

The stuffed capsicums are ready to serve. 

ready to serve

Enjoy them with rotis and any dal of your choice.

Stuffed Capsicum Punjabi Style

Tips:

Saute on high heat first to get that roasted feel. Skip if you do not want it roasted.

Cover and cook on low heat to avoid burning of capsicum.

It is a medium spicy recipe add in more red chilli powder as per your taste and requirement.

Do try this food-a-licious typical Punjabi style stuffed capsicum and share your experience with us via comments.

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Coriander Curd Chutney – A Perfect Restaurant Style Recipe

Coriander Curd Chutney Recipe / how to make coriander curd chutney restaurant style / Coriander curd chutney step by step images / coriander curd chutney recipe video.

A smooth fabulous appetizing restaurant style dip or chutney made with fresh coriander leaves, thick curd and is seasoned with garlic and other spices.

There are many varieties of chutneys which can be made with coriander. You can also add in some fresh mint leaves. Also if you want to enhance the tanginess add in some lemon juice. As the curd I used was sour enough I did not add in the lemon juice. Lemon juice can also be substituted by Dry Mango powder.

Also have a look at the other chutney recipes on my blog basic tomato chutney, coconut Garlic Chutney (vada pav chutney), basic mint chutney

Ingredients:

1 cup Coriander leaves

¼ cup Curd

3 Garlic Cloves

3 Green Chillies

½ tsp Garam Masala powder

Salt

Method:

Wash and clean the coriander leaves thoroughly.

Take all the ingredients 1 cup Coriander leaves, ¼ cup Curd, 3 Garlic Cloves, 3 Green chillies, ½ tsp Garam Masala powder and Salt in a grinding jar.

take all the ingredients in grinding jar

Grind it into a smooth paste.

grind into smooth paste

The restaurant style coriander curd chutney is ready to serve.

coriander curd chutney recipe

Enjoy it with tandoori starters, kebabs or even pakodas.

Tips:

If you want to make it thick whisk the curd smooth and then add it at the end after grinding the coriander into paste. You can add a little water for grinding coriander.

It is a medium spicy recipe, add in more green chilies as per your taste.

Also if you want to enhance the tanginess add in some lemon juice. As the curd I used was sour enough I did not add in the lemon juice. Lemon juice can also be substituted by Dry Mango powder.

Do try this food-a-licious coriander curd chutney a try and share your experience with us via comments

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