Skip to main content

Punjabi Delicacy-'Pindi Chana'

  


Dear Friends,

     Today, I am here to share with you a famous Punjabi delicacy Pindi Chana. It is believed that this dish was originated from Rawalpindi. The present-day this place is in Pakistan. One unconfirmed story related to his dish is said, Anuj Wadhwa, the grandson of 'Kasturi Lal Wadhwa'; says that his grandfather was about 20yrs old when he ran away from Pakistan during partition. The young man (Kasturi Lal Wadhwa)who had in Rawalpindi tried his hand at routine jobs. He decided to turn to his interest in food for sustenance and income. Kasturi Lal started sitting up a cart on the India Gate lawns and had starting sold 'Pindi Chana' with 'kulcha'. Now, this delicacy became famous in India and still a Wadhwa generation running Pindi restaurant.


  Ingredients:-

  1. White chickpeas- 550g.
  2. Tea bag-1(Taj tea-bag).
  3. Bay leaves-2nos.
  4. Onion- 2(finely chopped).
  5. Ginger-2inch(finely chopped).
  6. Green chilis- 3-4(slit).
  7. Tomato-2chopped.
  8. Turmeric powder-1tsp.
  9. Dry mango powder-1tsp.
  10. Black salt- 2tsp.
  11. Salt-To taste.
  12. Chole masala- 2tbsp.
  13. Sunflower oil- 2tbsp.
  14. Ghee(clarified butter)-1tbsp.


For chole masala:-

  1. Cinnamon stick-1-1/2inch.
  2. Cloves-4-5nos.
  3. Green cardamom-4pods.
  4. Brown cardamom-2pods.
  5. Fenugreek seeds- 1/2tsp.
  6. Cumin seeds- 1tbsp.
  7. Coriander seeds-1tbsp.
  8. Dried pomegranate seeds-1tbsp.
  9. Dry red chilis-5-6nos.
  10. Whole black peppercorns- 1-1/2tsp.


For garnishing:-

  1. Ginger- 1inch(thinly sliced).
  2. Lemon- 1(wedges).
  3. Cilantro leaves- 2tbsp(finely chopped).


Preparation Method:-

Step 1- Before one day, rinse and soak chickpeas overnight in a bowl with sufficient water.


Step 2- Next day, Place a frying pan on medium flame. Dry roast all spices mentioned in chole masala until aromatic. Let them cool.


Step 3- In a grinder jar, add all dry roasted spices and make a smooth powder with them. Take out 2tbsp powder for chole and keep the remaining spice in an airtight container for further use.


Step 4- Now, in a pressure- cooker, add soaked chickpeas along with tea bag, salt. Cook for 4-5 whistles then, lower the flame and cook for another 5-6 minutes. Turn off the flame and let the pressure release automatically.


Step 5- Once pressure is released completely, discard the teabag. Take out the boiled chickpeas in a bowl and reserve the stock in another bowl.


Step 6- Place a wok in a medium flame. Add sunflower oil and ghee. Once heated well, add bay leaves, onion. Saute for few minutes then, add tomatoes. Cook until onions and tomatoes become mushy.


Step 7- Now, add ginger, green chilies, turmeric powder, black salt, dry mango powder, chole masala, salt. Stir and combine all spices well.


Step 8- Add boiled chickpeas and combined well with all spices. Lower the flame add 1/2 cup of chickpeas stock. Check the salt and spice at this stage and adjust according to your taste. Cover the pan and cook the chickpeas for 5-6 minutes.


Step 9- after 5-6 minutes, open the lid. Add grated ginger, chopped coriander leaves, and lemon wedges.


Step 10- Transfer in a serving bowl. Now it's ready to serve with kulcha.

 



Comments

Last week's top

Rajasthani Shahi Gatta Curry

    Dear Friends,                 Today I am here to share a famous vegan version of the 'gatte ki sabzi' recipe of Rajasthan. Before sharing the recipe, let me tell you this curry can also be made using onion and garlic. But, today will share with you the 'Marwari Jains' version. Without using onions, garlic in the recipe. So let's start making Shahi gatte ki sabzi.  Ingredients:- For making Gatta- Gram flour- 3cups. Yogurt- 1cup(whisked). Soda Bicarbonate-1/4tsp. Red chili powder-1tsp. Asafoetida- 1/2tsp. Carom seeds-1/2tsp. Ginger-1/2 inch(grated) Turmeric powder-1tsp. Sunflower oil- 2tbsp. Salt- To taste. For Gatta stuffing:- Cottage Cheese(paneer)- 150g(grated). Green Chilies- 3-4(finely chopped). Khoya(Mawa)-150g(grated). Cashews- 8-10(chopped). Raisins-10-12(whole). Desiccated coconut- 3tbsp Salt- To taste. For the gravy- Yogurt-1cup(whisked). Red chili powder-1tsp. Turmeric powder-1tsp. Mawa(khoya)-1/2cup(grated). Coria...

Healthy "Chicken with broccoli and pepper" Recipe

image credit Hello readers,    Hope you all are safe! Now a days we all are fighting with an invisible enemy called covid-19, as per doctor's suggestion, if we increase our immunity system then we can able to fight against covid, so I thought to share a recipe which will help you to boost your immunity level. So let's start making " Italian Chicken with broccoli and pepper". Ingredients: 1. Boiled shredded chicken- 1 cup. 2. Fresh broccoli florets- 5 cups. 3. Red bell pepper- 1 medium (julienned). 4. Yellow pepper- 1 medium (julienned). 5. Red onion- 1 medium ( finely chopped). 6. Garlic-2 cloves (minced). 7. Ripe tomato- 1 medium ( cut into wedges and seeded). 8. Olive oil-2 tbs. 9. Dried oregano-1.1/2 tsp. 10. Pepper powder-1 tsp. 11. Parmesan cheese-2 tbs( grated). 12. Salt- To taste. Preparation Method: Step 1:- In a large saucepan add 7 cups of water and bring it to boil. Now add broccoli florets and cook for 2 minutes. Immediately drain water and place them in i...

My first recipe - Traditional Indian Sweets "Jibhey Gajaa"

Hello readers,       Today I'm going to share my first recipe with you,  before that I will share you the story of this dish, this is a sweet dish and very popular in Odisha (an eastern Indian state on the Bay of Bengal), they devoted this dish to Lord Jagannath (Hindu GOD), the dish named Jibhey Gajaa. This name was given because this sweet dish looks like a tongue (jiv in Bengali), you can keep this sweet in air tight container for long period & don't need refrigerate, so let's start. Ingredients: 1. Flour (250gm) 2. Sugar (500gm) 3. Vegetable oil (250ml)  4. Salt (As needed) 5. Ghee (2 table-spoons) 6. Water (100 ml) 7. Cardamom powder (1/2 table-spoon) Preparation: 1) First take a bowl , give 70% flour in it, add pinch of salt, 1 tea spoon sugar & 2 teaspoon vegetable oil. Stir continuously until mix it properly with spoon, now add some water and make a medium soft dough. 2) Now keep it aside, take a pan keep it on...