You gotta read this!

Somebody sent me this photo of Savji mutton, looks so yummy that I can’t stop but look at it, and my mouth is all watery.

This is a spicy hot recipe for all the spicy food lovers. Wish I had taken a picture of the dish which I prepared yesterday but it was too good to resist.Sadly it didn’t last too long.

Ingredients:

1/2 lb cluster beans chopped to 1″ pieces ( Gavar)

2tbsp roasted peanuts

1 small onion chopped

1 green chilly

3 cloves garlic

little ginger

salt

1/2 tsp cumin seeds

2 tbsp cooking oil

cilantro

Method:

1. Grind together garlic,ginger, green chilly and peanuts adding a little water.

2. Heat oil in a pan and add cumin seeds.Let them brown then add chopped onions. Fry for 2-3 minutes till onions are golden brown.

3. Add the peanut paste and let cook for 2-3 minutes.Add 1/4 cup water.

4. Now add the chopped cluster beans and let cook for 15-20 minutes stirring occasionally and adding little water if it sticks to the pan. Garnish with chopped cilantro.

Enjoy with rice or bread or both!!

For all the chole lovers.

I am posting chole recipe which I tried recently.

Masaledar Chole

Samagri /ingredients:
1. 250gm chole( chick peas/kabuli chana)
2. 2 tej patta/bay leaves
3. 3/2 bade pyaaz (onions)
4. 2 tamatar(tomatoes)
5. 2tsp lahsan(garlic)
6. 1tsp adrak(ginger)
7. 2 kali miri(black pepper)
8. 1tsp garam masala/chole masala
9. 1tbsp imli pisi hui (tamrind paste)
10. 1tbsp oil
11. 2 green chillies or red chilli powder
12. red colour (optional-for red gravy)
13. bhuna hua kisa nariyal(roasted grated coconut-optional)

Tamrind paste:
Boil water in a sause pan,add tamrind and let it boil for 5 min.Let it cool and then grind it in a Mixer.Remove any threads and skin from the paste.If desired,one can sieve the grinded paste through a sieve or a thin cloth.But I would not recommend this,as the pulp left behind tastes must better than just the sieved water.

Vidhi(Method):
1.soak chole over night and then pressure cook for 4 to 5 wistles or till they are soft to the bite.I have used canned chole here.
2.Gring together ginger & garlic.
3.Chop tomatoes and onions.
4.Grind the black pepper in a mortar and pestle or as desired.
5.Heat oil in a kadai.Fry onion and tej patta till golden brown.Add ginger garlic paste and nariyal.
Add tomatoes and cook for 4 min.then add salt as desired.Stir and cook for another 2 min.Then add garam masala and kali miri.Add chilli powder and colour.I didn’t have red colour so I used tandoori masala instead to give the gravy a little red tinge.Then add imli.Bring the mixture to a boil.
6.Add chole and mix well.Add water if you desire a little gravy.Cover and cook for 8-10 min.
7.Garnish with finely chopped cilantro.