. Recipes: 2013

KHACHIRI

REMEDY FOR HEEL CUTS



PRESCRIPTION:
Add 50 gm of glycerine in small pieces of washing soap. Fill the cracks of heels with this admixture at night time. Wear the cotton socks . in the morning wash out with Luke warm water. A few drops of olive oil is to rub on the heels to absorb it in the skin. Repeat it for 3 days. you will find the skin SOFT in 3 days.

KHEER

KHEER

INGREDIENTS:
2 Green Cardamon,
10 Almonds,
2 tbsp Crushed Coconuts,
3 Cups Cow Milk,
1/2 Cup Sugar.

PREPARATION:
Add seeds of Green Cardamom in milk and boil. Add rice in it and cook it harshly till it makes one part. Add Sugar in it.put it in the Refrigrater  after adding   KHEER is ready to serve.

MORNINING SMOOTHIE


MORNING SMOOTHIE


INGREDIENTS:
2 bananas
1 hand of blueberries and few chokeberries
Fresh squeezed grapefruit juice 
1 small spoon wheatgrass 
1 small spoon spirulina
3-4 date palms. 


PREPARATION:
Put all the ingredients into a blender and mix them until you get even paste. Add 1-1,5 litre water. MORNING SMOOTHIE is ready to serve.

WISCONSIN CHEESE SOUP



WISCONSIN CHEESE SOUP



INGREDIENTS:
1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese



PREPERATION:
In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stirin cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.WISCONSIN CHEESE SOUP is ready.

ALMOND MILK SHAKE

ALMOND MILK SHAKE


INGREDIENTS:
1/4 litre cou milk,
3-4 seeds of Green Cardamom,
10-12 skinless Almonds,
1 tbsp Sugar,
1 tbsp Desi Ghee.



PREPARATION:
Blend Almonds and Green Cardamom Seeds in a blender. Now take a frying pan. Add Desi Ghee and Almonds Mixture in it. Put it on Burner at low medium flame.  Fry them and add Cow Milk in it. ALMOND MILK SHAKE is ready.  Serve it at teatime. 
This is a special energy drink for the WOMEN who have new born babies.



MEETHAY CHAWAL

MEETHAY CHAWAL

   
INGREDIENTS:
1/2 kg Basmati Rice,
1 kg Sugar,
3 green cardamom (seeds),
1/2 cup dry fruits (almonds, dry dates, coconut, raisins),
1 pinch of yellow eatable color,
1/2 cup butter oil.


PROCEDURE:
Take a Wok add in butter oil. Put seeds of green cardamom. Add 1 cup of water in it. Add the Sugar in it and put it aside. Boil the rice to one kani. Put the rice in  another wok and add the sweet water in it and rice and dry fruits in it.  Put the fire at the lowest flame for 20 minutes. MEETHAY CHAWAL are ready for serving. 


SPINACH PAKODA

SPINACH PAKODA



INGREDIENTS:
250gm Spinach leaves,
3-4 tbsp Plain Flour,
2 Medium Sized Chopped Onions,
1/2 Cup Finely Chopped Green Coriander,
3-4 Finely Sliced Green Chilies,
1/2 tsp Turmeric Powder,
1/2 tsp Cumin Seeds,
1 tbsp Red Chili Powder (you can increase/decrease as per your taste),
1 tsp Salt (you can increase/decrease as per your taste),
1/2 tsp Mixed Spices Powder,
4-5 Cup Cooking Oil.


PREPARATION:
Take a big bowl. Add Plain Flour and Water to make it dough. Add Finely Sliced Green Chilies, Finely Chopped Green Coriander, Turmeric Powder, Finely Chopped Onions, Cumin Seeds, Red Chile Powder, and Salt. Now take a wok. Add cooking oil in it and put it on burner at low medium flame. When it starts boiling turn the flame to low level. Take Spinach leaves separately. Dip these in the masala. Put these leaves in it and fry them till their color is Golden Brown. Take out these and put them on the serving dish. SPINACH PAKODAY are ready.
Serve them with Mint-Yogurt -Salad.For recipe click following link:
http://www.recipeinn.com/2012/12/mint-yogurt-salad.html

BRINJAL PAKODA

BRINJAL WITH PAKODA


INGREDIENTS:
250gm Brinjal,
3-4 tbsp Plain Flour,
2 Medium Sized Chopped Onions,
1/2 Cup Finely Chopped Green Coriander,
3-4 Finely Sliced Green Chilies,
1/2 tsp Turmeric Powder,
1/2 tsp Cumin Seeds,
1 tbsp Red Chili Powder (you can increase/decrease as per your taste),
1 tsp Salt (you can increase/decrease as per your taste),
1/2 tsp Mixed Spices Powder,
4-5 Cup Cooking Oil.


PREPARATION:
Take a big bowl. Add Plain Flour and Water to make it dough. Add Finely Sliced Green Chilies, Finely Chopped Green Coriander, Turmeric Powder, Finely Chopped Onions, Cumin Seeds, Red Chile Powder, and Salt. Now take a wok. Add cooking oil in it and put it on burner at low medium flame. When it starts boiling turn the flame to low level. Cut brinjal in long slices. Dip these in the masala. Put these slices in it and fry them till their color is Golden Brown. Take out these and put them on the serving dish. BRINJAL  PAKODAY are ready.
Serve them with Mint-Yogurt -Salad.For recipe click following link:
http://www.recipeinn.com/2012/12/mint-yogurt-salad.html

CARROT AND DATES RELISH

CARROT AND DATES

INGREDIENTS:
 1 big carrot
 8 date
15 raisins
15 Almonds
1/4 teaspoon Black Pepper.
1 teaspoon lemon juice. 
1 tbsp Sugar.
1/4 tsp Salt.


PREPARATION:
Wash and Peel the carrot. Then grate it with the help of grater.Chop the dates finely into small pieces. Soak almond in water for half an hour. And Peel off and sliced them.Add Chopped dates, sliced almonds, raisins, salt, sugar, black pepper powder to the grated carrots and mix well.Your CARROT AND DATES RELISH is ready to serve as it is or chilled.


CHICKEN MEATBALLS CHIKAR CHOLAY


CHICKEN MEATBALLS
CHICKAR CHOLAY


INGREDIENTS:
    1kg Chick Peas (Safayd Chanay).
        1 cup Red Pulse (Surkh Masoor Daal).

        1 tbsp Red Chilies (Powder).

        1 tbsp Salt (you can increase / decrease as per your taste).
·       2-3 liter Water.
·        2 Medium Sized Onions.
·        1 tsp Ginger Paste.
·        1 tsp Garlic Paste.
·        2 tsp Dry Fenugreek Leaves (Kasuri mathi).
·        1 tbsp Black Pepper,
·        2-3 tbsp Coriander Powder.
·        1 tsp Cumin Seeds.
·        ½ tsp Baking soda,
     6 Meat Balls,
·        1 tsp All Spice (Garam Masala).
·        5-6 tbsp Cooking Oil.
      

PREPARATION:
Take a bowl. Add Finely Sliced Onions, Boneless Breast Piece, Finely Sliced Ginger, Salt, Bread Pieces (dipped in water and then squeezed) and Black Pepper. Pass through the mincing machine twice. Put this mince mixture in Palm of hand and make a ball shaped meatballs. Take a frying pan and put it at low medium flame. When oil starts boiling add meatballs one by one. When 
the color of meatballs is Golden Brown take them out and put them aside.
Soak the Chick Peas for overnight with soda and salt & Soak Red Pulse in water for half an hour. Drain out the water and put Chick Peas, Red Pulse in a cooking pot and add 2-3 liter Water. Add Salt in the above mixture & cook for 2-3 hours. Now add in Baking Soda, Red Chilies & All Spice Powder in the semi cooked mixture. Now add dry Fenugreek Leaves, Ginger Paste, Garlic Paste & stir the mixture firmly. Now Chicker Cholay is ready for tempering (Tarqa). Heat 5-6 tbsp Cooking Oil in a frying pan. Add Sliced Onions. Add Cumin Seeds when the color of Onions is Golden. Add Whole Red Chilies, All Spice, Dry Fenugreek Leaves and Green Chilies. Fry them lightly with sliced onions and then pour it all at once on the Chikar Cholay Mixture and cover with lid. Add Coriander leaves and Onion Rings for Garnishing. Mix mutton meatballs in Chikar Cholay thoroughly. BONG CHIKAR CHOLAY is ready to serve.
Serve with Roghni Naans. For Roghani naans preparation please visit

REMOVE FRACKLE


REMOVE FRACKLE

INGREDIENTS:
10-12 Almonds,
1/2 kg Papaya,
2-3 Carrot Pulp,
Lectic essence 1 cup.

PROCEDURE:
Mix and grind them in a Grinder. Apply on affected area for 30 minutes . Wash with luke warm water.

MANGO SMOOTHIE


MANGO SMOOTHIE

INGREDIENTS:
1/2 kg Yogurt,
4 Mangoes Pulp,
1/2 cup Sugar,

PREPARATION:
Put the Yogurt, Mango pulp and Sugar in the blender. Blend the ingredients. MANGO SMOOTHIE  is ready.


MINCE WITH BITTER GOURD

MINCE WITH BITTER GOURD

INGREDIENTS:
1/2 kg Mince,
1 kg Bitter Gourd,
1/2 kg Onions,
2 Garlic,
1 tbsp Red Chilies,
1/2 tbsp Salt,
1/2 tsp Turmeric Powder,
5-6 Tomatoes,
1 cup Cooking Oil.

PREPARATION:
Take a wok. Add in Salt, Red Chilies, Turmeric Powder, 2 Onions and Garlic. Put it on fire at low to medium flame till the water dries up. now take Bitter Gourd and cut them in slices. Apply Salt on it for one hour. After 1 hour squeeze all water with the palms of hands. Now, add some oil and put them in the wok and fry them. When the color of the Bitter Gourd becomes light Brown add the fried mince in it . The remaining portion of the Onions is to be cut in slices and cut the tomatoes, Green Chilies and cover them with the lid and put the fire on the lowest flame till the Bitter Gourd become soft. Now turn off the fire. MINCE WITH BITTER GOURD is ready to serve.
Serve with the homemade flat bread.

CHICKEN POTATOES CAULIFLOWER

CHICKEN POTATOES CAULIFLOWER

INGREDIENTS:
1/2 kg Chicken,
1/2 kg Potatoes,
1 kg Cauliflower,
1 Medium Sized Onion,
2 Garlic,
1 tbsp Ginger Paste,
6 Green Chilies,
2 tbsp Green Coriander,
1/2 tsp Mixed all Spices,
1/2 tbsp Salt,
1/2 tsp Turmeric Powder,
1 tbsp Red Chilies,
1/2 cup Cooking Oil.


PREPARATION:
Take a wok. Add 1 1/2 Glass Water, Chicken, Garlic, Ginger , Onion, Red Chilies, Salt and Turmeric Powder. Put it on burner on Medium Flame.  When water dries up. Add Cooking Oil and fry them till Chicken leaves Oil. Now add Potatoes and Cauliflower in it. Cover the wok with a lid and let it cook in their own water. When they are soft sprinkle Mixed All Spices and Green Coriander and cover with the lid and turn off the fire. CHICKEN POTATOES CAULIFLOWER is ready to serve.

CHAT PATAY ALOO CHANAY

CHAT PATAY ALOO CHANAY

INGREDIENTS:
1/2 kg Boiled Chickpeas,
3 Medium Sized Boiled Potatoes,
3 finely Chopped Onions,
3 finely Chopped Tomatoes,
4 finely Sliced Green Chilies,
1/2 cup finely Chopped Green Coriander,
1 tbsp Chat Masala,
1/2 cup Tamarind,
2 tbsp Corn Flour,
1/2 cup Sugar.

PREPARATION:
Take a Frying Pan.  Add Tamarind in it and add 2 1/2 cup Water mix it well. Put it on the burner at medium flame. When it left 1 cup add Sugar in it. Boil it till it left  3/4 cup add. Add Corn Flour in 1/4 Cup Water and add it in the boiling mixture. Turn off the fire. Cool at room temperature. 
Take a big bowl. Add in Boiled Chickpeas, Boiled Potatoes, Chopped Onions, Chopped Tomatoes, Green Chilies, Green Coriander and Chat Masala. Add Tamarind mixture in it. Mix them well. CHAT PATAY ALOO CHOLAY is ready.

ARVI GOSHT

ARVI MUTTON

INGREDIENTS:
1/2 kg Arvi,
1/2 kg Mutton,
2 Onions,
2 Garlic,
3 Tomatoes,
1" Ginger piece,
1/2 tsp Red Chilies,
1/4 Salt,
1 Pinch Turmeric Powder,
1/2 tsp Whole Spices,
2 tsp Green Coriander,
3 sliced Green Chilies,
1 cup Cooking Oil.

 PREPARATION:
Peel off the Arvi and apply salt on it for 1/2 hour. Then take a wok and add 1 1/2 Cup water and add onions, Garlic, Tomatoes, Ginger, Red Chilies Powder, Salt, Turmeric Powder and Mutton. When they become soft take them out . Wash the Arvi thoroughly and dry them. Fry Arvies separately and add them in the mixture. Add whole spices Green Coriander and Green Chilies. ARVI MUTTON is ready to serve. 
Serve with lemon juice and home made flat bread.


ARVI GRAVY

ARVI GRAVY



INGREDIENTS:
1/2 kg Arvi,
2 Onions,
2 Garlic,
3 Tomatoes,
1" Ginger piece,
1/2 tsp Red Chillies,
1/4 Salt,
1 Pinch Turmeric Powder,
1/2 tsp Whole Spices,
2 tsp Green Coriander,
3 sliced Green Chilies,
1 cup Cooking Oil.

 PREPARATION:
Peel off the Arvi and apply salt on it for 1/2 hour. Then take a wok and add 1 Cup water and add onions, Garlic, Tomatoes, Ginger, Red Chilies Powder, Salt and Turmeric Powder. When they become soft take them out and put up in the Grinder. Grind the mixture and fry them. Wash the Arvi thoroughly and dry them. fry Arvies separately and add them in the mixture. Add whole spices Green Coriander and Green Chilies. ARVI is ready to serve. 
Serve with lemon juice and home made flat bread.

BENGAL GRAM AND KULFA

BENGAL GRAM KULFA

INGREDIENTS:
1/2 kg Bengal Gram,
1 kg Kulfa,
1 Medium Sized Onion,
1 tbsp Ginger Paste,
1 tbsp Garlic Paste,
1 tbsp Red Chilies,
1 tsp Salt,
1/2 tsp Turmeric Powder,
1/2 cup Cooking Oil.

PREPARATION:
Take a frying Pan. Put it on burner at medium flame. Add Cooking Oil in it and finely sliced Onion. Fry it till its color is light brown. Add Ginger & Garlic Paste, , 1/2 cup Water, Red Chilies, Salt and Turmeric Powder. Fry them till it starts leaving oil. Add Kulfa and fry it. Add 6 Glass Water and Bengal Gram. Cook it till Bengal Gram becomes soft and mix up with Kulfa. BENGAL GRAM KULFA is ready.
Serve with Boiled Rice.

KHATAY KARARAY ALOO CHANAY

KHATAY KARARAY ALOO CHANNAY

INGREDIENTS:
1/2 kg Boiled Chickpeas,
3 Medium Sized Boiled Potatoes,
3 finely sliced Onions,
3 finely Chopped Tomatoes,
4 finely sliced Green Chilies,
1/2 cup Green Coriander,
1 tbsp Chat Masala,
1 kg Yogurt,
1 cup Mint Leaves,
2 tbsp Pomegranate Seeds.


PREPARATION:
Blend the Mint Leaves, Pomegranate Seeds, Green Coriander and Green Chilies. Add these in Yogurt. Add 1/2 tsp Salt in it . Take a big bowl add in Boiled Chickpeas, Potatoes, Onions, Tomatoes, Green Chilies, Green Coriander and Chat Masala. Add Yogurt mixture in it. KHATAY KARARAY ALOO CHANNAY is ready.

CHICKEN POTATOES CUTLETS


POTAOES CUTLETS

INGREDIENTS:
1 kg Potatoes,
1 tbsp Salt,
5 Boiled Eggs,
1 Egg,
1/2 Cup of Bread Cramps,
1/2 tbsp Black Peppers,
1 piece Chicken Breast,
2 cup Cooking Oil.

PREPARATION:
Take a wok. Put it on oven at medium flame. Add Potatoes and water and boil them. Cool down at room temperature. Mesh these Potatoes. Add Salt, Black Pepper. Mesh boiled Chicken Breast in 5 boiled Eggs add 1/4 tsp Salt and 1/2 tsp Black Pepper in it. Filling is ready. Now take some Potatoes add approx 1 1/2 tbsp fillings add meshed Potatoes on top of it and make some oval shaped. cover with the beaten egg and then dip in Bread Cramps and fry it till its color is dark brown. CHICKEN POTATOES CUTLETS is ready.

FRUITS CHAT

FRUITS CHAT

INGREDIENTS:
3 Bananas,
2 Apples,
1 Lemon,
1 tsp Salt,
1/2 tsp Red Chilies,
3 Guavas,
3 tbsp Sugar,
3 tbsp Orange Juice,
50 gm Grapes.


PREPARATION:
Take a big bowl. Cut all the fruits in cubical shaped. Add Sugar, Salt, Orange Juice, Red pepper and mix them thoroughly. Squeeze the Orange on chat. FRUITS CHAT is ready to serve.

BANANA SMOOTHIE

BANANA SMOOTHIE

INGREDIENTS:
1/2 kg Yogurt,
4 Bananas,
1/2 cup Sugar,

PREPARATION:
Put the Yogurt, Bananas and Sugar in the blender. Blend the ingredients. BANANA SMOOTHIE  is ready.

SPLIT GREEN GRAM

SPLIT GREEN GRAM

INGREDIENTS:
2 cup Split Green Gram,
1 tbsp Ginger Paste,
1 tbsp Garlic Paste,
3 finely sliced Green Chilies,
1/2 tbsp Salt,
1/4 tsp Turmeric Powder,
1/2 tsp Red Chili Powder,
1 tsp Cumin Seeds,
4 tbsp Cooking Oil.


PREPARATION:
Take a wok. Put it on burner at medium flame. Add 4 cup Water, Split Green Gram, Ginger and Garlic Paste, Turmeric Powder, Salt, Red Chili Powder and Green Chilies till Split Green Gram  is soft. Now take a frying Pan add Cooking oil heat it till it starts boiling.  Add Cumin seeds till its fry add the Split Green Gram  mixture in it. SPLIT GREEN GRAM is ready.
Serve with boiled rice or homemade Flat bread.

GOAT MINCE FILLED BITTER GOURD

GOAT MINCE FILLED BITTER GOURD





INGREDIENTS:
1 kg Bitter Gourd,
1/2 kg Goat Mince,
8 Green Chilies,
3 Medium Sized Onions,
1 1/2 tbsp Red Chili Powder,
6 Tomatoes,
1 1/2 tbsp Salt,
1/4 tsp Turmeric Powder,
2 tbsp Pomegranate Seeds,
1 tbsp Coriander Seeds,
1 cup Cow Milk,
1 cup Cooking Oil.

PREPARATION:
Wash the Bitter Gourd and sprinkle Salt on it for one hour. Take a wok. Put it on the burner at medium flame. Add 1 Cup Water and Goat Mince in it. Add 1 tbsp Salt, 1 tbsp Red Chili Powder, 4 Green Chilies and Turmeric Powder. When the Mince is soft turn the fire on low flame. Add Cubical Shaped Onions, Pomegranate Seeds and Coriander Seeds and fire on low flame for 10 minutes.  Now let it be cool at room temperature. Cut the Bitter Gourd and clean the seeds. Fill the Goat Mince and wrap with the thread. Now take a frying pan. Add  Cooking Oil in it and add wrapped Bitter Gourd in it when they start to become Red colored put the fire on low flame and add 2 Onions (cut into cubical shaped), 4 Tomatoes and 4 Green chilies in it and cover with a lid. At the end add milk in it and cover with the lid. GOAT MINCE FILLED BITTER GOURD is ready.
Serve with the Flat homemade Bread.

GOAT FEET

GOAT FEET

INGREDIENTS:
4 Goat Feet,
1/2 tbsp Salt,
1/2 tbsp Red Chilies Powder,
1/4 tsp Turmeric Powder,
1 Cup Yogurt,
5 Green Chilies,
2 Brown Cardamom,
4-5 Cloves,
6-7 Black Pepper,
1/2 Cup Cooking Oil.

PREPARATION:
Take a Pressure Cooker. Put it on a burner at medium Flame.Pour 2 Glass Water, Goat Feet, Turmeric Powder, Black Pepper, Cloves and Brown Cardamoms for 15 minutes. Now pour Cooking Oil and Green Chilies and the Mixture in a frying pan. Fry them and then add 3 Glass Water and and put it on fire for 10 minutes. GOAT FEET is ready.
Serve it with the Naans.

KULFA ICE CREAM

KULFA ICE CREAM

INGREDIENTS:
1/2 tin Evaporated Milk (Large Size),
200 gm Fresh Cream,
2-3 Bread Slices,
3 tbsp Pistachio Nuts,
1 tsp Green Coriander Powder,
1/2 tin Condensed Milk (Large Size),
3 tbsp Almonds,
1/2 tsp Zafroon Powder.

PREPARATION:
Take a Mixer. Add all the ingredients in it and mix them for 2 minutes. Take this mixture in a big bowl and put it in deep freezer for about 10 hours. Serve while it is frozen. KULFA ICE CREAM is ready.

DAIKON BREAD

DAIKON BREAD

INGREDIENTS:
1 Medium Sized Daikon (Mooli),
1/4 Red Chilies Powder,
1/2 tsp Salt,
1/4 tsp Turmeric Powder,
3 tbsp Green Coriander,
1 finely sliced Green Chili,
2 tbsp Cooking Oil for one flat bread.

PREPARATION:
Grate the Daikon. Put them in a big bowl. Add Red Chilies Powder, Salt and Turmeric Powder and mix them. Put them in a frying pan and put it on burner at medium flame. Dry the water and put it aside to cool it at room temperature. Add Green Coriander and Green Chili. Now make small balls of flour kneaded freshly. Make one small bowl into bread and add some mixture of Daikon and cover with another flat bread and put it on Griddle. heat it and add Cooking Oil on it and turn it on the other side. Put another tbsp Cooking Oil and  Cook it. DAIKON BREAD is ready.
Serve it with mint yogurt salad.

LADY'S FINGER FRY

LADY'S FINGERS FRY


INGREDIENTS:
1/2  kg Lady's Finger,
3 Medium Sized Finely Sliced Onions,
5 Finely Cubed Tomatoes,
1 tsp Salt,
1 tbsp Red Chilies Powder,
1/4 tsp Turmeric Powder,
4-5 Finely Sliced Green Chilies,
1/2 cup Cooking Oil.

PREPARATION:
Wash Lady's Fingers thoroughly. Dry them and cut from front and back side. Remaining portion should be cut 1" sized pieces. Take a wok. Add Cooking Oil and put it on burner at medium flame. Fry Lady's Fingers. Sprinkle Onions, Tomatoes, Turmeric Powder, Salt, Red Chilies Powder and Green Chilies. Cover the wok with a lid and turn the flame to slow for 10 minutes. FRY LADY'S FINGERS is ready.
Serve with Homemade Flat Bread. 

ANDAY CHIKAR CHOLAY WITH BLACK PEPPER


ANDAY CHIKAR CHOLAY 
WITH KALI MIRCH
INGREDIENTS:

·       1 kg Chick Peas (Safayd Chanay).

 1 cup Red Pulse (Surkh Masoor Daal).
 1 tbsp Red Chilies (Powder).
 1 tbsp Salt (you can increase / decrease as per your taste).
·       2-3 liter Water.
·        2 Medium Sized Onions.
·        1 tsp Ginger Paste.
·        1 tsp Garlic Paste.
·        2 tsp Dry Fenugreek Leaves (Kasuri mathi).
·        1 tbsp Black Pepper,
·        2-3 tbsp Coriander Powder.
·        1 tsp Cumin Seeds.
·        ½ tsp Baking soda.
·        1 tsp All Spice (Garam Masala).
·        5-6 tbsp Cooking Oil.
     6 Hard Boiled Eggs  

PREPARATION:
Soak the Chick Peas for overnight with soda and salt & Soak Red Pulse in water for half an hour. Drain out the water and put Chick Peas, Red Pulse in a cooking pot and add 2-3 liter Water.Add Salt in the above mixture & cook for 2-3 hours.
Now add in Baking Soda, Red Chilies & All Spice Powder in the semi cooked mixture. Now add dry Fenugreek Leaves, Ginger Paste, Garlic Paste & stir the mixture firmly. Now Chickpeas is ready for tempering (Tarqa).
Heat 5-6 tbsp Cooking Oil in a frying pan. Add sliced Onions. Add Cumin Seeds when the color of onions is Golden. Add All Spice and Dry Fenugreek Leaves. Fry them lightly with sliced onions and then pour it all at once on the Chickpeas Mixture and cover with lid.Add Hard boiled Eggs. ANDAY CHOLAY WITH BLACK PEPPER is ready to serve.
Serve with boiled rice.

RecipeINN

RecipeINN