how to make punjabi cholle.&a tasty &simple sandwitch.?

Answer 1

Buy a pack of chole masala and follow the instructions given with the pack. ;)

Answer 2

CHOLLE

- 1 cup Bengal Gram
- 4 cups Water
- pinch Soda Bicarbonate
- 2 chopped Onion
- 0.5 tsp Cumin Seed Powder
- 1 in piece Ginger
- 0.5 tsp Coriander Seeds
- 0.5 tsp Turmeric powder
- 2 big (ground) Red Chili Powder
- 1 medium chopped Tomato
- 1 tsp Garam Masala Powder
- 1.5 tsp tsp Pomegranate seed
- to taste Salt
Conversion Chart

Instructions

1. Pick and wash the grams. Dissolve the soda bicarbonate. in water and soak grams for about six hours.

2. Cook in the same water on slow fire till the grams are soft and tender (nearly two hours). Add extra hot water as required.

3. Heat oil and fry onions till light brown. Add cumin seeds, ginger, coriander powder, turmeric powder and chili paste. Fry for a couple of minutes or till brown. Add tomato and cook for another 5 minutes.

4. Add the cooked grams, pomegranate seeds, garam masala powder, salt and cook on a slow fire for 10 to 15 minutes.

5. Garnish with green chilies and green coriander leaves, sliced onion and sliced limes.

6. Serve with parathas or bhaturas.

Answer 3

Aloo Cholay

225 grams or 8 ounces of Chick Peas/Garbanzo Beans (Sufaid Chanay) (washed)
½" piece of Fresh Root Ginger (Adrak) (peeled & grated)
1 large Potato (peeled & cut into 4 cm - 1 ½" dice)
1 tsp. of Ground Turmeric (Pisi Haldi)
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
2 fresh Green Chillies (Hari Mirchain) (slit lenghthwise into halves) (de-seeded for a mild flavor)
30 grams or 1 ounce of Clarified Butter (Ghee)
1 large Onion (finely chopped)
1 ¼ tsp. Salt
½ tsp. Garam Masala Powder
1 tsp. Fresh Mint (Podina) (freshly chopped)







1) Soak the chick peas overnight in plenty of cold water or use ready cooked - canned chick peas. Rinse several times and drain well.

2) Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.

3) Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender

4) Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder .

5) Remove the pan from the heat and stir in the lemon juice and fresh mint.

Answer 4

Cholley

Ingredients

1 cup safed (white) cholley
1 tsp salt
1 pinch soda-bi-carbonate
1 tea-bag
1 bay leaf
2 glasses water
1/4 tsp chilli powder
1 tsp ground coriander
1 tsp amchur
1/2 tsp garam masala
1/2 tsp chana masala
1 pinch black pepper
3 tbsp oil

Method:


Soak one cup safed cholley in water overnight or in hot water for 3 hours.
In a pressure cooker add cholley, salt, soda-bi-carbonate, one tea bag, one bay leaf and 2 glasses water.
Cook till tender, though not too tender.
Take a sieve and remove the water.
Save the water.
Put cholley in a parat.
Add chilli powder, ground coriander, amchur, garam masala, chana masala and black pepper.
Heat a little oil in a karhai.
Add cholley.
Mix taking care not to break them.
Add the saved water.
When water has almost cried out (not completely dried out) add 3 tbsp. Hot oil. Cholley are ready.

Sandwiches


Preparation Time : 10 min
Cooking Time : nil
Serves / Makes : 4-5

Ingredients
half sandwich bread
300gm cream chilled
100gm curd chilled
2 tsp lemon uice
half tsp rai pwd
2 onion well chopped
1 carrot and cabbege[shredded]
fresh coriander
2-3 green chillies
2 cheese cube,pepper pwd and garam masala acc to taste


Method
mix and beat cream and curd till turn thick .
add salt,pepper pwd,rai pwd,lemon uice,cheese,garam masala and all vegetable in it.
mix well
remove edge of bread and spread laYer of vegetable cream mixture and cover with 2 slice of bread.
press lightlY and cut into two triangular sandwiches.
serve chilled.

Answer 5

Punjabi Chole

Ingredients

250 grams Kabuli channa
50 grams Rajma
2 tsp tea powder
2 pieces clove
1 piece cinnammon
1/2 tsp black pepper
2 green chillies (according to taste because America green chillies aren't that hot)
1 piece ginger
1/2 tsp eating soda
Salt (according to taste)
3 Tbsp Annardana paste
1/4 tsp Mangopowder (aamchur)
1 Tbsp Garam Masala
3 Boiled medium sized potato
1 good size Tomato - chopped
2 spoon ghee

Ingredients for Masala:

1 bayleaf (thejpatha)
2 spoon mustard seed
2 spoon jeera
1 spoon fenugreek seed (methidana)
2 clove
1 full red chilli (lal mirch)

Mixing Masala First:

In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.

Method:


In a big vessel (barthan) put water - add eating soda, salt ---- now add kabuli channa and rajma. Soak this over night.
Next morning in that same water drop a small pouch (potali) containing tea leaves.
Now cook it, till channa and rajma becomes soft. Ofcourse with tea leaves pouch.
When cooked discard the tealeaves pouch.
Prepare a another dry-wet paste out of cloves, cinnammon (dalchini), black pepper, two green chillis and ginger.
Mix this dry-wet fine paste with cooked channa and rajma.
Focus this masala is just mixed not kept in flame.
Take a especially iron (iron kadaye will give a special flavour) kadaye or deep pan, pour leftout water from cooked channa and rajma, now keep the pan to flame.
Now add that dry Masala, garam masala, annardana paste, amchur powder, blackpepper powder to that leftout water.
Sim down the flame to in between low and warm.
Cook all ingredients till water evaporates and masalas stick to the channa and rajma. This is very very important for next step.
In the pan itself spread the cooked chole to corners, make a space in center of pan.
In a separate regular pan heat the ghee till you see smoke and your smoke alarms you. I am serious about first indication.
Pour this ghee in the (made) center space in iron deep pan, and cover it with chole.
Warm it with closed lid for a while.
Decorate it with potato, tomato, longcut green chilli.

Simple Breakfast Sandwich

Ingredients
1 English muffin
1 egg
2 thin slices of deli ham
sharp cheddar cheese
mayonnaise

Directions
In a skillet fry or scramble the egg. In the same pan heat the ham. Grate cheese over egg. Toast the English muffin and spread with either butter or mayonnaise. Place egg and cheese on muffin

Answer 6

Ingredients

250 grams Kabuli channa
50 grams Rajma
2 tsp tea powder
2 pieces clove
1 piece cinnammon
1/2 tsp black pepper
2 green chillies (according to taste because America green chillies aren't that hot)
1 piece ginger
1/2 tsp eating soda
Salt (according to taste)
3 Tbsp Annardana paste
1/4 tsp Mangopowder (aamchur)
1 Tbsp Garam Masala
3 Boiled medium sized potato
1 good size Tomato - chopped
2 spoon ghee

Ingredients for Masala:

1 bayleaf (thejpatha)
2 spoon mustard seed
2 spoon jeera
1 spoon fenugreek seed (methidana)
2 clove
1 full red chilli (lal mirch)

Mixing Masala First:

In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.

Method:

1. In a big vessel (barthan) put water - add eating soda, salt ---- now add kabuli channa and rajma. Soak this over night.
2. Next morning in that same water drop a small pouch (potali) containing tea leaves.
3. Now cook it, till channa and rajma becomes soft. Ofcourse with tea leaves pouch.
4. When cooked discard the tealeaves pouch.
5. Prepare a another dry-wet paste out of cloves, cinnammon (dalchini), black pepper, two green chillis and ginger.
6. Mix this dry-wet fine paste with cooked channa and rajma.
7. Focus this masala is just mixed not kept in flame.
8. Take a especially iron (iron kadaye will give a special flavour) kadaye or deep pan, pour leftout water from cooked channa and rajma, now keep the pan to flame.
9. Now add that dry Masala, garam masala, annardana paste, amchur powder, blackpepper powder to that leftout water.
10. Sim down the flame to in between low and warm.
11. Cook all ingredients till water evaporates and masalas stick to the channa and rajma. This is very very important for next step.
12. In the pan itself spread the cooked chole to corners, make a space in center of pan.
13. In a separate regular pan heat the ghee till you see smoke and your smoke alarms you. I am serious about first indication.
14. Pour this ghee in the (made) center space in iron deep pan, and cover it with chole.
15. Warm it with closed lid for a while.
16. Decorate it with potato, tomato, longcut green chilli. Just like any Hotelwala or Chatwala.

sandwich


1 medium sized Sweet Potato
1-2 finely chopped Green Chillies
1 tsp. roasted and powdered Cumin Seeds
1 tsp. Ajwain seeds (can substitute with oregano if you like)
2 tbsp. chopped Coriander Leaves
1/2 a Lemon
Salt
White Bread
Butter/Ghee
Grated Cheese

Method:

1. Wash the sweet-potato thoroughly. Using a knife, make slits on the skin. Microwave on full power for 3-4 minutes till cooked. Cool under a running cold-water tap.
2. Remove the skin, place in a bowl and mash the cooked sweet potato.
3. Add the salt, cumin powder, ajwain, green chillies, coriander and lemon juice. Mix well.
4. Butter two loaves of bread. Place the sweet potato mix on one slice. Sprinkle with grated cheese. Close with the next slice and sandwich toast as usual.

This is a very filling, easy-to-make sandwich that can be packed for lunch. It has a nice mix of flavours and doesn't need any chutney to go along with it. Hope you enjoy it!