Prabha Ki Rasoi - Recipes in Hindi and English

Amritsari Chhole Ingredients: Chickpeas / Chhole - 1.5 cup Cinnamon stick - 1/2 inch Bay leaf - 1 Dry red chillies - 4 Black cardamom - 3 Cloves - 2 Black peppercorns - 18 Tea leaves - 1 tsp Ginger (sliced) - 1.5 inch Garlic cloves - 4 Salt - 1.5 tsp Green chilies - 4 Coriander seeds - 1.5 tbsp Cumin seeds - 1 tsp Hing - 1/4 tsp Mango powder - 1 tsp Carom seeds - 1/4 tsp Oil - 3 tbsp Onion (finely chopped) - 3 (medium size) Tomato - 2 (medium size) Ghee - 1 tbsp Coriander leaves (finely chopped) - 1 tbsp Kashmiri red chili powder - a pinch Method: 1. Soak Chole in enough water for 8 hours or overnight 2. In a cotton cloth keep cinnamon stick, bay leaf, 2 dry red chilies, 1 black cardamom, cloves, 8 black peppercorns, tea leaves 3. Tie them in a knot 4. In a pressure cooker add chhole, 1-inch sliced ginger, 1 garlic clove, knot of masalas, 1 tsp salt, water double the quantity of chhole. 5. Cook on high flame for 1 whistle 6. Lower the flame and cook for 4 whistles 7. In a mortar pestle...

Beetroot Chickpea Salad Ingredients: Beetroot (diced and boiled) - 2 cups Chickpeas (boiled) - 1.5 cups Cucumber (diced) - 1/2 cup Onion (finely chopped) - 1/4 cup Paneer / Tofu (cubed) - 1/2 cup Coriander leaves - 2 tbsp Virgin Olive Oil - 3 tbsp Lemon juice - 2 tbsp Garlic cloves (minced) - 2 Roasted cumin powder - 1 tsp Salt - 1/2 tsp or as per taste Black pepper powder - 1/2 tsp Method: 1, In a small jar add olive oil, lemon juice, minced garlic, cumin powder, salt, black pepper powder 2. Whisk to combine 3. In a large mixing bowl add beetroot, chickpeas, cucumber, onion, paneer / tofu, coriander leaves 4. Drizzle the dressing over the salad ingredients 5. Toss well to combine 6. Top it with some sunflower seeds and serve immediately or keep it in refrigerator until ready to serve