Also known as Pindi Channe in many parts of India, this chick-pea

Preparation is surely one of the favorites country-wide

Serves 8

Ingredients:

2 cups chick-peas

2 tea bags

6 cups water,

1 tsp sugar

2 tsp yoghurt

1 tsp cumin powder

1 tsp black salt

1 tsp garam masala powder

1 tsp chaat masala

2 tsp red chili powder

3 tsp coriander powder

3 tsp coriander powder

1 tsp mango powder

Salt

1/3 cup oil

2 bay leaves

2 cardamoms

1 stick cinnamon

¼ tsp cumin seeds

A pinch asafetida

6 green chilies, slit

2 tsp ginger juliennes

2 tsp chopped coriander leaves

Garnish

Chopped coriander leaves + Onion rings

Thick strips of tomato + Thick deep fried strips of tomato + Thick deep fried strips of potatoes + Lemon wedges

Preparation Method:

1.      Soak the chick-peas overnight in water and tea bags

2.      The next morning pressure cook the chick-peas in the same water with sugar, oil and yoghurt. Allow 3 whistles, check to see if the chick-peas are done, if not then cook further till tender.

3.      Drain all the liquid and discard the tea bags.

4.      Once the chick-peas cool down, add cumin powder, black salt, garam masala powder, chaat masala, red chili powder, coriander powder, mango powder and slat. Keep aside.

5.      In a Kadahi, heat the oil. Add the bay leaf, cardamoms, cinnamon, cumin seeds, asafetida and sauté well.

6.      Add the green chilies and ginger juliennes. Saute well.

7.      Add the chick-Peas mixture and stir well. Check the seasoning and adjust in need be.

8.      Add the coriander leaves and serve hot garnished with coriander leaves, onion rings, tomato strips, deep fried potato strips.

9.      This dish is best served with Bhature

The humble puffed lotus seeds transformed into a royal treat
SERVES 6

Ingredients:

2 cup green peas
1 cup puffed lotus seeds
2 tsp butter
1 bay leaf
1 cinnamon stick
4 cloves
4 cardamoms
½ cup cashew nut paste
2 tsp ginger paste
½ cup chopped onion
1 cup well whisked yoghurt
Salt to taste
1 ½ tsp garam masala powder
½ tsp pepper powder
2 tsp sugar
4 tsp cream
½ cup water

For the tempering
1 tsp ghee
½ tsp red chili powder

Garnish
Chopped coriander leaves
Chopped cashew nuts
Raisins
Silver varak
Rose petals

Preparation Method:

1. Blanch the peas and parboil the puffed lotus seeds
2. Heat the butter in a kadhai and then add bay leaf, cinnamon, cardamoms and cloves. Saute till they start to crackle.
3. Add the ginger paste sauté well. Add the onions and fry well.
4. Add the cashew nut paste and sauté well till the oil separates.
5. Add the yoghurt, salt, pepper, sugar and garam masala powder.
6. Add the green peas, puffed lotus seeds and the water. Let the gravy simmer well.
7. Add the cream and check the seasoning.
8. For the tempering, heat the ghee; add the red chili powder and remove from heat. Pour over the gravy.
9. Serve hot garnished with coriander leaves, nuts, silver varak and rose petals.