Wash and soak a cup of rice. Slice a red onion and open a can of chickpeas. Heat ghee in a pan, add bay leaves, a big spoon of panch phoran. Once it splutters, add home made chole masala and the sliced onions. Once the onion softens a bit, add a slit green chilli, ginger garlic paste, salt and sauté for a bit. Add drained chickpeas, and mix. In a bowl, mix some yoghurt with red chilli powder, a pinch of turmeric powder, and add to the pot. Cook for a few minutes till yoghurt cooks, then add two cups of water, more salt and let the water come to a boil. Now slowly add soaked and drained rice gently over the top, so as not to mix with the chickpeas. Add chopped cilantro and mint and let cook until the water evaporates. Now cover and cook on a low flame for another ten minutes. Serve with boondi raita, papad etc. we served with pickled onions and it worked great.
This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi! Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking. This recipe transports me right back to that corner house in Kharkar Ali...
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