Ingredients:





Chole (dry chick peas)- 1 1/2cups.

Onion 2.

Tomatoes 3.

Ginger Garlic paste 1/4 tsp.

Cinnamon 1/2.

Cloves 2.

Cumin(jeera) powder 1/4 tsp.

Dhania powder 1/4 tsp.

Garam masala 1/2 tsp.

red pepper 1 tsp.

lemon and cilantro.


Method:





P ut the chick peas in a pressure cooker on the gas and when a whisle come then put on simmer half an hour more till the peas gets properly boiled.

Take about 1/4th cup of the cooked chick peas and make a puree out of it.

Take a pan add four teaspoons of oil and add the cloves, cinnamon stick.

Then add finely chopped onion and the ginger garlic paste.

Cook the onion till it becomes reddish brown.

Now add jeera,dhania, garam masala and red chillie powder.

Cook for about thirty seconds then add the tomatoes.

Once the tomato becomes soft add the cooked chick peas, puree,salt and half a cup of water.

Close the pan and cook for about ten minutes until most of the water is absorbed and curry looks little thick.

Finally add some fresh lemon juice and chopped cilantro.
source yummyrecepies-jani-ritu.blogspot.co m/

Answered by deepthi , an ibibo Master, at 11:48 AM on July 26, 2008

Ingredients—
Chholey 250,tomatoes 250,Potatoes 250,Onion 50 grm , chili powder 1 spoon ,coriender powder 1 spoon,turmeric 1 spoon ,cumin seeds pinch,mango powder 1 spoon, ginger paste 1 spoon, Baking powder ½ spoon ,vanaspati 100 gm. ,salt (as per taste)water 500 ml.
Method ---
Put chholey into water,add baking powder and soak them overnight .chop onion and tomatoes.Put chholey into cooker with water.Close lid Place cooker on maximum heat,allow to maximum pressure cook for 30 minutes on medium heat .Open the lid and take out contents.now boil the potatoes in cooker for 5 minutes . Peel the potatoes and cut into cubes.Now heat the vanaspati in cooker and fry onions .Add masala powders and fry till vanaspati sepraters.put cholley and tomatoes.Fry for a while add water the lid.Allow the cooker to maximum presure,release steam and open immediately sprinkle garam masala powder.

Answered by Rocky , an ibibo Master, at 10:19 PM on July 19, 2008

Ingredients—
Chholey 250,tomatoes 250,Potatoes 250,Onion 50 grm , chili powder 1 spoon ,coriender powder 1 spoon,turmeric 1 spoon ,cumin seeds pinch,mango powder 1 spoon, ginger paste 1 spoon, Baking powder ½ spoon ,vanaspati 100 gm. ,salt (as per taste)water 500 ml.
Method ---
Put chholey into water,add baking powder and soak them overnight .chop onion and tomatoes.Put chholey into cooker with water.Close lid Place cooker on maximum heat,allow to maximum pressure cook for 30 minutes on medium heat .Open the lid and take out contents.now boil the potatoes in cooker for 5 minutes . Peel the potatoes and cut into cubes.Now heat the vanaspati in cooker and fry onions .Add masala powders and fry till vanaspati sepraters.put cholley and tomatoes.Fry for a while add water the lid.Allow the cooker to maximum presure,release steam and open immediately sprinkle garam masala powder.

Answered by Gyan Singh , an ibibo Master, at 3:47 PM on July 19, 2008

Ingredients of choley :1 cup kabuli chana(soaked over night in warm water)
1 onion (finely chopped)
1/2 piece of ginger
1 teaspoon garlic paste
1/2 tsp.of cumin seeds
2 tsp.of red chilli powder(for test)
1/4 tsp.of turmeric powder
1 table spoonof coriander powder
1 tsp. of cumin powder
salt (to test)
2 tsp.of chana masala
2 tsp.of dry mango powder.
2 tbsp. of cooking oil
1/2 cup tomato paste
perssure cook the choley with the tea bag for 3 whistles until there are soft.hit the oil in a pan,add the cumin seeds.when the seeds crackle ,add the onion,ginger and garlic and saute until the onion is
golden brown.
add the chana masala , red chilli powder,mango powder, turmeric powder,
coriander powder, cumin powder,and salt and saute for another minute.
add the tomato paste and saute for 2 minute.
add the choley and 1 cup of water and mix well. simmer for 10 to 15 minutes.and set aside.

Answered by Debashis , an ibibo Master, at 1:24 PM on July 09, 2008

Ingredients
Pre-soak

1. Kabuli Chana (Dried Garbanzo beans): 2 cups
2. Water for soaking: 6 cups
Pre-cook

3. Water: 3 Cups
Masala

4. Cooking oil: ½ Cup

5. Onions chopped: 1½ cup

6. Salt: ¾ teaspoons

7. Ground Cayenne pepper: ½ teaspoon

8. Fresh Garlic minced: 2 Tablespoons

9. Fresh ginger: Peeled finely chopped 2 Tablespoons
Make Dry spice mix

Cumin powder: 2½ teaspoon

Coriander powder: 2½ teaspoon

Cinnamon powder: 1 teaspoon.

Clove powder: 1 teaspoon

Ground Black pepper: 1 teaspoons

Ajwainr: ½ teaspoon

Ground Fennel: ½ teaspoon

Besan: 2 Tablespoons

Bay leaf: 2

Citric Acid: 1 teaspoon

Method
Pre-soak

Bring water to a boil. Add Garbanzo beans. Let it cook for 5 minutes and shut off the heat. Let rest for 12 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.
Pre-cook

Add pre-soaked beans, and water to a pressure cooker. The water should top the beans by about 2". Lock in the lid. Turn on heat. After the pressure cooker has reached 15 PSI, turn the heat to medium. Cook for 15 minutes. Turn off the heat. Wait till the pressure has dropped. Drain. Leave behind water just enough so that beans are submerged.
Add Masala

1. Heat oil in a heavy bottom pan.

2. Add onions, salt, cayenne pepper. Sauté till the onions are translucent and edged are brown.

3. Add minced Garlic and chopped ginger.

4. Add thoroughly mixed dry spices. Stir and fry about two minutes.

5. Transfer the contents to pre-cooked beans.

6. Lock the lid of the pressure cooker. After the pressure cooker has reached 15 PSI, turn off heat. Wait till the pressure has dropped.

Garnish with chopped cilantro. Serve with fresh Serrano.

Answered by kishore , an ibibo Master, at 7:32 PM on July 05, 2008

Ingredients
Pre-soak

1. Kabuli Chana (Dried Garbanzo beans): 2 cups
2. Water for soaking: 6 cups
Pre-cook

3. Water: 3 Cups
Masala

4. Cooking oil: ½ Cup

5. Onions chopped: 1½ cup

6. Salt: ¾ teaspoons

7. Ground Cayenne pepper: ½ teaspoon

8. Fresh Garlic minced: 2 Tablespoons

9. Fresh ginger: Peeled finely chopped 2 Tablespoons
Make Dry spice mix

Cumin powder: 2½ teaspoon

Coriander powder: 2½ teaspoon

Cinnamon powder: 1 teaspoon.

Clove powder: 1 teaspoon

Ground Black pepper: 1 teaspoons

Ajwainr: ½ teaspoon

Ground Fennel: ½ teaspoon

Besan: 2 Tablespoons

Bay leaf: 2

Citric Acid: 1 teaspoon

Method
Pre-soak

Bring water to a boil. Add Garbanzo beans. Let it cook for 5 minutes and shut off the heat. Let rest for 12 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.
Pre-cook

Add pre-soaked beans, and water to a pressure cooker. The water should top the beans by about 2". Lock in the lid. Turn on heat. After the pressure cooker has reached 15 PSI, turn the heat to medium. Cook for 15 minutes. Turn off the heat. Wait till the pressure has dropped. Drain. Leave behind water just enough so that beans are submerged.
Add Masala

1. Heat oil in a heavy bottom pan.

2. Add onions, salt, cayenne pepper. Sauté till the onions are translucent and edged are brown.

3. Add minced Garlic and chopped ginger.

4. Add thoroughly mixed dry spices. Stir and fry about two minutes.

5. Transfer the contents to pre-cooked beans.

6. Lock the lid of the pressure cooker. After the pressure cooker has reached 15 PSI, turn off heat. Wait till the pressure has dropped.

Garnish with chopped cilantro. Serve with fresh Serrano.

Answered by Romi , an ibibo Master, at 10:11 AM on July 05, 2008

Ingredients
Pre-soak

1. Kabuli Chana (Dried Garbanzo beans): 2 cups
2. Water for soaking: 6 cups
Pre-cook

3. Water: 3 Cups
Masala

4. Cooking oil: ½ Cup

5. Onions chopped: 1½ cup

6. Salt: ¾ teaspoons

7. Ground Cayenne pepper: ½ teaspoon

8. Fresh Garlic minced: 2 Tablespoons

9. Fresh ginger: Peeled finely chopped 2 Tablespoons
Make Dry spice mix

Cumin powder: 2½ teaspoon

Coriander powder: 2½ teaspoon

Cinnamon powder: 1 teaspoon.

Clove powder: 1 teaspoon

Ground Black pepper: 1 teaspoons

Ajwainr: ½ teaspoon

Ground Fennel: ½ teaspoon

Besan: 2 Tablespoons

Bay leaf: 2

Citric Acid: 1 teaspoon

Method
Pre-soak

Bring water to a boil. Add Garbanzo beans. Let it cook for 5 minutes and shut off the heat. Let rest for 12 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.
Pre-cook

Add pre-soaked beans, and water to a pressure cooker. The water should top the beans by about 2". Lock in the lid. Turn on heat. After the pressure cooker has reached 15 PSI, turn the heat to medium. Cook for 15 minutes. Turn off the heat. Wait till the pressure has dropped. Drain. Leave behind water just enough so that beans are submerged.
Add Masala

1. Heat oil in a heavy bottom pan.

2. Add onions, salt, cayenne pepper. Sauté till the onions are translucent and edged are brown.

3. Add minced Garlic and chopped ginger.

4. Add thoroughly mixed dry spices. Stir and fry about two minutes.

5. Transfer the contents to pre-cooked beans.

6. Lock the lid of the pressure cooker. After the pressure cooker has reached 15 PSI, turn off heat. Wait till the pressure has dropped.

Garnish with chopped cilantro. Serve with fresh Serrano.

Answered by J . , an ibibo Specialist, at 7:37 PM on July 03, 2008

Ingredients—
Chholey 250,tomatoes 250,Potatoes 250,Onion 50 grm , chili powder 1 spoon ,coriender powder 1 spoon,turmeric 1 spoon ,cumin seeds pinch,mango powder 1 spoon, ginger paste 1 spoon, Baking powder ½ spoon ,vanaspati 100 gm. ,salt (as per taste)water 500 ml.
Method ---
Put chholey into water,add baking powder and soak them overnight .chop onion and tomatoes.Put chholey into cooker with water.Close lid Place cooker on maximum heat,allow to maximum pressure cook for 30 minutes on medium heat .Open the lid and take out contents.now boil the potatoes in cooker for 5 minutes . Peel the potatoes and cut into cubes.Now heat the vanaspati in cooker and fry onions .Add masala powders and fry till vanaspati sepraters.put cholley and tomatoes.Fry for a while add water the lid.Allow the cooker to maximum presure,release steam and open immediately sprinkle garam masala powder.Serve.

Answered by Seema , an ibibo Master, at 5:40 PM on July 03, 2008

Ingredients
Pre-soak

1. Kabuli Chana (Dried Garbanzo beans): 2 cups
2. Water for soaking: 6 cups
Pre-cook

3. Water: 3 Cups
Masala

4. Cooking Oil: ½ Cup

5. Cumin Seeds: ¼ teaspoon

6. Whole Fenugreek seeds: ¼ teaspoon

7. Onions Ground: 2 cups

8. Salt: ¾ teaspoon

9. Ground Cayenne pepper: ½ teaspoon
10. Garlic: 10 cloves minced
11. Fresh Ginger 1" peeled and chopped fine: 1 Tablespoon

12. Cholay Spice Mix: 3½ Tablespoon

13. Dahi Yogurt: 3 Tablespoons

14. Chopped Tomatoes: ½ Cup

15. Dry sour mango powder: 1 teaspoon

16. Bay leaf: 3
Garnish

1. Cilantro Chopped

2. Fresh Serrano Chopped

3. Thin wedges of fresh lime

Method
Pre-soak

Bring water to a boil. Add Garbanzo beans. Let it cook for 5 minutes and shut off the heat. Let rest for 12 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.
Pre-cook

Put water and presoaked beans in a pressure cooker. The water should top the beans by about 2". Lock in the lid. Turn on heat. After the pressure cooker has reached 15 PSI, turn the heat to medium. Cook for 15 minutes. Turn off the heat.

After the pressure has dropped, remove water and 1 cup of beans. Mash the removed beans and return to the pressure cooker. Set the water aside.
Masala

1. Heat cooking oil in a a separate pan.

2. Add Cumin seeds. Fry till seeds just start to turn brown.. one minute

3. Add Fenugreek seeds. Fry about one minute starts to get brown

2. Add onions, salt and cayenne. Fry till water is gone and onions are turning brown. about 5 minutes

3. Add Garlic and ginger. Cook two minutes.

4. Add Cholay Spice mix. Fry about 1 minute

5. Add Dahi one tablespoon at a time till almost all the moisture is gone.

6. Add Mixture, Tomatoes, Amchoor and Bay leaf to the beans in the pressure cooker.

7. Add the water from the pre-cooking just enough so that everything is just submerged. Lock in cover. Turn on heat till the pressure is 15PSI. After 5 minutes, turn off the heat. Let the pressure drop naturally.

8. Garnish the dish.

Answered by addanitin , an ibibo Citizen, at 5:33 PM on July 03, 2008

Ingredients

Chickpeas (kabuli chana) 1 1/2 cups
Potatoes 2 medium
Tea leaves 1 tablespoon
Dried Indian gooseberry (amla) 2-3
Oil to shallow fry+5 tablespoons
Cumin seeds 2 tablespoons
Green chillies, slit 4-6
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Coriander powder 2 tablespoons
Cumin powder 2 tablespoons
Red chilli powder 1 1/2 teaspoons
Dry mango powder (amchur) 1/2 teaspoon
Salt to taste
Pomegranate seeds (anardana) 1 tablespoon
Garam masala powder 1 teaspoon
Tomatoes 2 medium


Method


1. Wash and soak chickpeas in four cups of water overnight. Tie tealeaves and amla in muslin cloth to form a bundle.

2. Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla.

3. Peel the boiled potatoes and cut them into one inch sized cubes.

4. Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir.

5. In another pan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside.

6. Add boiled chickpeas to the masala, add some more cooking stock and salt. Cook on high heat.

7. Roast the remaining cumin seeds and anardana and crush.

8. Add fried potatoes to the chole and mix. Add the crushed masala, garam masala powder and mix. Add a little water or stock.

9. Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and sauté for a few minutes.

10. Adjust seasoning in the chole, add the tomatoes and simmer for few minutes

11. Serve hot.

Answered by NISHA , an ibibo Citizen, at 3:15 PM on July 03, 2008