Spicy Chholey (Chickpeas)


For cooking the chickpeas:
1 cup dried white chickpeas soaked 8-10 hours
1 inch cinnamon sticks/dal chini
2-3 black cardamom/badi elaichi
1 bay leaf
1/2 tsp ginger paste
2 tsp black tea leaves
Salt to taste

For the masala gravy:
1 medium onion, chopped
1-2 medium size tomatoes, chopped
1/2 tsp chopped ginger/adrak
1 tsp cumin powder/jeera
1 tsp coriander powder/dhania powder
1 tsp fennel powder/saunf (optional)
1 tsp amchur powder/dry mango powder
2-3 green chillies
1/2 tsp red chili powder
1 tsp garam masala powder
1-2 tbsp oil
Some julienned ginger and coriander leaves


1. Soak the dried chickpeas overnight in water or for 8-9 hours.
2. Pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea leaves wrapped tightly in a muslin cloth.
3. Pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
4. Strain the chickpeas and reserve the stock along with the whole spices. discard the tea leaves.
5. Heat oil. Add the chopped onions and fry till golden brown.
6. Add green chilies and fry for a minute.
7. Add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.
8. Add the cooked chickpeas and saute for 5-6 minutes.
9. Add all the spice powders, stir and saute for a minute.
10.Add the strained stock about 2.5 to 3 cups to the chickpeas. if the stock is less you can add some water.
11.Simmer the mixure till the curry thickens a bit.
12.When the gravy thickens, add some julienned ginger to the chickpeas.
13. Serve hot garnished with coriander leaves along with some bhatura, naan, pooris or basmati rice.

Spicy Chili Paneer


Oil of choice
250 gms paneer
5-6 medium tomatoes
1 or 2 green chilies
6-7 garlic cloves
1.5 inch ginger
2 green bell peppers
1.5 tbsp coriander seeds
1.5 to 2 tsp dry fenugreek leaves
1.5 tsp garam masala powder
.5 cup chopped cilantro leaves
Salt to taste


1. In a wok, heat 2 tbsp oil. Add the crushed ginger and garlic. saute these till the raw smell disappears.
2. Now add the chopped tomatoes and saute till soft.
3. Add coriander seeds and chillies to the tomatoes and fry for 3-4 minutes.
4. Add bell pepper and saute for 5-6 minutes.
5. Add salt and garam masala powder, then add Paneer pieces.
6. Mix fenugreek leaves, ginger, and cilantro leaves to the above mix. Saute for 2-3 more minutes.
7. Serve hot with roti or naan.

Pumpkin Soup with Lentils


1 cup cubed pumpkin pieces
1/2 cup Brown lentils
1 Onion
1/2 bay leaf
1/2 inch piece of cinnamon
1/2 inch piece of ginger
Salt and pepper, to taste
Cilantro or parsley (for garnish)
Oil of choice

1. Heat oil in a thick-bottomed pan. Add chopped onion, ginger, cinnamon and bay leaf. Fry till onions are translucent.
2. Add lentils and 2 cups of water. Boil covered for 15 minutes.
3. Add pumpkin, salt, and pepper. Boil for another 10 minutes.
4. Simmer the soup for another 15 minutes, covered.
5. Garnish with chopped cilantro or parsley.
6. Serve hot with croutons or garlic bread.

Malai Paneer with Methi

1 tbsp ghee or olive oil
1⁄2 tsp. cumin seeds
1 clove garlic
1⁄2 onion
2 oz fenugreek
2 oz paneer cubes
4 oz spinach
1⁄4 cup peas
1⁄8 cup cream
1 tbsp unsalted butter
1⁄4 tsp red chilli powder
1⁄4 tsp garam masala
1⁄2 tsp coriander powder
1⁄2 tsp turmeric powder
2 large tomatoes
Salt to taste


1. Heat ghee or oil in a pan.
2. Add cumin seeds and fry until they splutter. Add minced garlic and chopped onion. Cook until onion is translucent.
3. Add greens and cook for 3-4 minutes on medium heat.
4. Add paneer, peas, cream, butter, tomatoes, dry spices, salt, and ¼ cup water.
5. When the mixture boils, reduce heat and cook covered for 20-25 minutes.
6. Serve hot with rice or naan.



Gram flour (besan) sieved 2 cups
Yogurt beaten 1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Green chilli-ginger paste 1 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Coconut scraped 1/2 cup


1. Add besan, yogurt and approximately one cup of warm water and mix well, avoiding lumps. Add salt.
2. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Heat the steamer. Grease a container for steaming.
3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased container and place it in the steamer.
4. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
5. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
6. Serve, garnished with chopped coriander leaves and scraped coconut.