Saturday, December 8, 2007

Jhatpat Chhole

I had always wanted to share the 'jhatpat chhole' recipe. The chhole event at Anna Parabrahma decided the timing. Its easy and faster to make. I received this recipe from one of my friends mom. This chhole was always a part of her birthday treats at home, primarily because its delicious and can be cooked in huge quantities without much hassle and with almost a guarantee that it will come out well.

1 cup Kabuli Chana (chickpeas) -soaked overnight
1.5 cups onion finely chopped
3 med tomatoes finely chopped
2 tbsp corriander powder
1 tsp dry mango powder
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp garam masala
1 black cardamom (crushed)
1/4" cinnamon stick
3-4 cloves
1 tbsp ginger
1 tbsp garlic
1/3 cup oil
1 cup water
salt to taste

Drain the water from kabuli chana. Add all the ingredients mentioned above and the kabuli chana in a pressure cooker and mix well. Put the lid and let it cook for around 35-45 mins.

When the pressure is released mash up a part of the kabuli chana to make the gravy thick. The consistency of the gravy should be thick so you may heat it for sometime for the any extra water to dry off.

This would be my entry for Anjali's chhole event.

Besan Ka Halwa

Now this recipe is special...u know why..because it comes from the better half.
One of the few dishes he prepares for me.

1.5 cups chickpea flour(besan)
3/4 cup clarified butter(ghee)
1 cup milk
1/2 cup Sugar
cashews and raisins

Take a 1 tbsp of ghee and roast the raisins and cashews and keep it aside.
Now roast the flour in the remaining ghee till golden brown. Add the raisins and the sugar to it and immediately add the milk. Keep on stirring till there are no lumps and it becomes dry.
And the besan ka halwa is ready to eat!
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