Category Archives: sabji

Chole Bhatture

A famous North Indian cuisine, a combo dish of round puffy round bread cooked like puri which goes well with very flavorful chickpea sabji !

serves 4
Ingredients for Bhatture
2 cups of All purpose flour
1/4-1/2 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 -1/2 cup yogurt
1/4 cup oil
3/4 to 1 cup of lukewarm water
Oil for frying
Please check for (Measurements)

Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out.

Tip: If you don’t have a double active baking powder then increase the quantity of the baking powder you are using. Always go on the increasing side for semolina and yogurt quantity.
For the above measurement use little more than 1/2 cup of water, mix it well with all powder ingredients and condiments except the two flours and blend well. After that mix it with the flours and knead into a dough stiffer than regular chapati dough.

Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base. Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Ingredients for Chole Sabji :
2 cups boiled (cooked) chickpeas
1/2 cup melted butter
2 cups of chopped tomatoes
2 teaspoon mustard seeds
2 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon ginger powder (saunth)
1/2 tablespoon chana masala powder (refer to homemade spices section)
1/2 tbsp garam masala  (refer to homemade spices section)
1/2 tbsp cumin coriander powder
2 teaspoon salt
1/4 teaspoon hing
1/2 cup chopped cilantro
1/2 cup chopped cabbage/celery

Process for Chole: Heat the pot and add the butter.  Add the mustard seeds and hing. Allow the mustard seeds to splutter.  Add the celery and saute for 1 to 2 minutes on medium heat. Now add the tomatoes and all the powdered spices and condiments, mix well, cover with a lid and let it cook on medium heat for 2-3 minutes.
Remove the lid, add the boiled chickpeas, mix well, add a cup of water, cover again with a lid and cook it for 10-15 minutes on medium heat. After 15 minutes you will observe everything cooked well, now you can turn off the stove and garnish with cilantro. Keep aside.

Suggestion: For making this combo first prepare the dough and while it’s resting, prepare the chole sabji. Once sabji is done then roll the bhatture and fry them.
Cholle bhatture can be served well with cold yogurt or mango pickles.

Curried Black eyed Peas Sabji

A traditional lunch recipe often prepared at home using Black eyed peas. This recipe will show a simple way of making it in a curried flavor using homemade spices blend and dry fenugreek leaves.

Serves 4
Ingredients:
1-1/2 cup Black eyed peas
1 teaspoon mustard seeds
2 teaspoons cumin seeds
2 sticks of chopped celery
1 tablespoon of finely chopped ginger
2-3 curry leaves
2 finely chopped tomatoes
1 tablespoon curry powder (homemade spices)
1 teaspoon red chili powder
2 tablespoons of oil or ghee
2 teaspoons of dry fenugreek leaves
2 teaspoons of salt
1/2 tablespoon of brown sugar
1 cup finely chopped cilantro (coriander leaves)
Please check (Measurements)
**Note: Even if you do not have curry powder, you can simply use powder of Turmeric, Coriander, Fennel,garam masala)

Process: Soak the Black eyed peas for an hour in Hot water. Drain that water and again add 3 cups of water in pressure cooker. Add the peas and pressure cook till 2-3 whistles. If you do not have a pressure cooker then cook in a pot adding 4 to 5 cups of water with lid covered till the peas soften.

In a medium pot, heat the oil. Add the mustard seeds, once they splutter add cumin seeds, curry leaves, ginger and saute them for 30-40 seconds on medium heat. Now add the chopped celery, saute till it turns golden brown and then add the chopped tomatoes. Add the curry powder or the other powders (in absence of curry powder), dry fenugreek leaves, mix well, sprinkle some water and cover with a lid. Cook between low to medium heat for 1-2 minutes till the tomatoes soften.
Now add the Boiled peas along with its water which was used for boiling or pressure cooking as that has most nutrients of the peas. Add another 1-1/2 cup of water, salt, sugar and let the peas boil. Once it boils reduce the heat to low, letting it simmer for 5 minutes. Turn off the stove and garnish with fresh chopped cilantro.
This sabji/soup can go well either with rice or chapati.
Happy serving!  🙂

Eggplant Masala

Spiced and marinated eggplant which goes well with sandwiches or simple chapatis is a must try!! This eggplant adds magical flavour as a side dish to any simple food it accompanies. Even those who do not like eggplant will love this spiced up recipe.

10 slices
Ingredients:
1 large eggplant
1/2 tablespoon black pepper
1/2 tablespoon red chilli powder
1/2 tablespoon turmeric powder
1 tablespoon oil
1/4 cup lemon juice
2 teaspoon salt
2 teaspoon sugar
1 teaspoon dry mango powder
3-4 crushed dry fenugreek leaves
1 teaspoon ginger powder(saunth)
oil for greasing
few chopped cilantro or lettuce for garnishing

Please check (Measurements)

Note : I recommend to buy the eggplant with fewer seeds which are usually the male ones which aren’t bitter. If you happen to buy the eggplant with more seeds then slice and soak them in warm salted water for 15 minutes.
Male eggplants have round shaped belly button and female eggplant has disfigured belly button.

Process: Slice the eggplant in circular shapes, add and mix with all the spices along with 1 tablespoon of oil,lemon juice. Keep it aside for 15 minutes.
Heat a non-stick pan, grease little oil and place 5 slices at a time, cover with a lid and cook them on low heat for 5 minutes. After minutes sprinkle some water and flip to the other side repeating the same step. Increase the heat for medium and cook the eggplant both side for a minute each to have crispy edges. Turn of the stove and garnish with cilantro or lettuce .
Rggplants are ready to serve.

Scrambled Tofu

Combination of tofu and vegetables with traditional spices makes a wonderful filling meal. This scrambled tofu goes good with chapatis, breads or even rice and dal.
Such surprising flavours!!

Serves 4
Ingredients:
1 entire silken soft tofu
1 cup chopped tomatoes
1 stick of finely chopped celery
1/4 cup Julienne sliced carrots
1/2 cup Julienne sliced cabbage
1/2 cup finely chopped cilantro
1 finely chopped green chilli
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1/2 teaspoon Garam masala
1 teaspoon coriander powder
2 teaspoon salt
2 teaspoons of nutritional yeast or 1 teaspoon hing (asafoetida)
2 tablespoon oil
Please check (Measurements)

Process: Crumble the entire tofu and keep it aside.
Heat oil in a medium saucepan. Add the mustard seeds, let them
splutter, add the cumin seeds and green chilli with hing (if u r using it).
Add the carrots, celery and cabbage, cook them on medium heat till the cabbage and celery turns translucent. Add the tomatoes and cook till they are soft and mushy.
Add the tofu and all the other spices. Cook for 2 minutes on medium to high heat by constantly stirring it.
Reduce the heat between medium low,add the cilantro and if you haven’t used hing then sprinkle the nutritional yeast.
Cook for a minute and turn off the stove.
Ready to serve.