Tuesday, 30 December 2014

Paneer Manpasand recipe|How to make paneer manpasand

A yummilicious lip smacking main course dish,which has still not received its deserved appreciation in food world.

I being a North Indian ,was always stuck  with my creamy tomato rich north Indian curries......TILL I CAME ACROSS THIS RECIPE.
My first cousin was coming to meet me from  Delhi.I wanted to make something different yet tasty for him as he was fed up of most of north Indian cuisine(overdose of it caused this).At that time accidentally on google ,I came across this recipe.My mom in law being from Hyderabad guided me with the coconut paste part.And voila I got something as good as this to put on my blog.
My brother loved it so much that he finished most of the dish by himself.:)))

Preparation Time:15 to 20 minutes
Cooking Time:10 minutes

For Paneer cubes coating:

  1. 200 gm paneer/cottage cheese(cut into cubes)
  2. Half cup corn flour
  3. Half cup all purpose flour
  4. Salt as per taste
  5. Half cup milk
  6. 1 tsp mustard oil
  7. Some more refined sunflower oil for frying
For curry:
  1. 2 medium onions(paste)
  2. 5 cloves of garlic(paste)
  3. 1 inch ginger(paste)
  4. 1 tsp cumin seeds
  5. 2 tsp turmeric powder
  6. 1 tsp red chilli powder
  7. 5 cloves
  8. 1 cinnamon stick
  9. 4 tbsp mustard oil
  10. 2 cups cow milk
For coconut  based masala(grind in mixer)
  1. 1/4cup freshly grated coconut
  2. 1/4 cup peanuts
  3. 1 onion chopped
  4. 2 green chillies
  5. Salt as per taste
  6. 1 tsp mustard oil
  7. 1/4 cup water
Some grated cottage cheese for garnish.

  1. Firstly cut paneer into cubes with the help of a cookie cutter.
  2. Take a bowl.Add cornflour,all purpose flour,salt,oil and milk in it.Mix well.
  3. Take a pan and add oil for frying paneer cubes.
  4. Now coat paneer cube in above mix and fry them in oil.
  5. Remove the cubes from pan one they are golden brown on both the sides.Place them on absorbent paper for excess oil to get soaked.
  6. Take another pan to make curry.Add mustard oil to it.Add cumin seeds  to oil.Let them splutter.
  7. Add cloves and cinnamon to it.
  8. Add onion paste ,saute a bit.Then add ginger garlic paste,Cook for one minute.Dont saute them brown.
  9. Add coconut based masala paste to the pan.Let it cook for 4 to 5 minutes on medium flame till the raw smell goes off.
  10. Add turmeric powder,red chilli pwder and salt to the pan.
  11. Now add milk to it and let it simmer for 2 minutes.
  12. Add paneer cubes to the mix and let it simmer for 3 minutes.
  13. Garnish it with grated paneer and serve with naan.You will find Naan recipe on

        Naan recipe| Naan made on tava|How to make Naan at home

Naan recipe| Naan made on tava|How to make Naan at home

Naan is an Indian flatbread .It is conventionally cooked in Tandoor but can be made in oven or skillet(tava).
Naan revives me the old memories of eating in a restaurant with my parents and sister.That was the time when I could easily tell which restaurants butter naan is better.Cut to today  my son loves eating it too!!
He was so engrossed eating naan and paneer makhanwala that he didnt allow me to click a good picture:(
The below mentioned Naan recipe was seen by me on a TV cookery show.It was so well explained that I stuck bullseye in first attempt.)))

Preparation time:10 to 15 minutes
Resting time of dough:2 hours
Cooking time:5 to 8 minutes


  1. 2 cups all purpose flour
  2. 2 tsp active dry yeast
  3. 1 tsp sugar
  4. 6 tsp curd/yogurt(I have used curd)
  5. 2 tsp refined sunflower oil
  6. Some more refined sunflower oil to brush on skillet
  7. Salt as per taste
  8. Lukewarm water as required
  9. Melted butter for brushing on naans
I could make around 10 medium sized naans from above mentioned quantity.


  1. First you need to proof the yeast.Add yeast,sugar and water.Stir it and let it sit for 15 minutes.
  2. Take a bowl.Add flour,oil,yogurt,bloomed yeast and salt.Then gradually add water little at a time and knead to form a very soft dough but not sticky.
  3. Apply a light layer of oil on dough and place it in a greased bowl.Cover the bowl with kitchen towel and set aside for two hours.
  4. Dough will double up in size.
  5. Cut the dough into 8 to 10 balls of equal size.
  6. Take oil in one hand and flour in other hand.Start spreading the dough ball giving it a shape of naan.It should not be too thick or too thin.
  7. Heat  a nonstick pan or skillet.Brush oil over it.Place a naan over it and cover with a lid.
  8. Let it cook for 2 to 3 minutes on low heat and then uncover and check.
  9. If you see browning flip it and cook the other side as well by covering it.
  10. Once browned  on both sides,remove it from heat and serve it with spicy punjabi curries or any curry dish.
  11. Enjoy your meal!!
Check out the following recipes too:

Dahi Vada,Mushroom and Corn Puffs,Bread Bonda(Fried bread and potato dumplings),Arum Fry Veggie(Kurkuri Masala Arbi),Punjabi Chole Masala

Monday, 29 December 2014

Vanilla Cupcake| Basic Cupcake recipe| How to make Cupcake recipes

Cupcakes are called so as they were made by measuring ingredients in a cup.

Cupcakes are smaller,miniature cakes,lighter in texture,sweeter,have frosting.There is always a confusion between cupcakes and muffins.

While Muffins are bigger,bread like,denser in texture,sweet or savoury,no frosting.

Preparation Time:10 minutes

Baking Time:12 to 15 minutes


For cupcake:

  1. 200 gm all purpose flour(1.5 cups)
  2. 200 gm castor sugar
  3. 100 gm salted butter
  4. 2 eggs(beaten)
  5. 1 tsp vanilla essence
  6. 2 tbsp milk
  7. Cake decoration items like sprinkles,candies etc
For buttercream frosting:
  1. 75 gm butter
  2. 1 tsp vanilla essence
  3. 2 tsp milk
  4. 150 gm icing sugar
  1. Take a bowl.Add butter,castor sugar and vanilla essence to it.Whisk them well till you get a smooth mixture.
  2. Add eggs and mix them well.The mix will curdle but that will be fine later.
  3. Now add half of the flour and half of the milk to mix.Whisk well.Add remaining flour and milk and whisk well.
  4. Preheat oven at 190degree celsius.
  5. Place silicon moulds in each of the depression  of a 12 cup muffin pan.
  6. Add the mix to each of the mould with the help of spoon.Fill the mould only half way because cupcake will increase in size.
  7. Keep the muffin tray on baking tray and place in oven for 12 to 15 minutes.
  8. Poke a toothpick in cake and it should come out clean.That means cupcakes are ready.Let the cupcakes cool on a rack for five minutes.
  9. For BUTTERCREAM  FROSTING,mix butter,icing sugar,vanilla essence  and milk together.
  10. Place frosting on each cupcake with the help of spoon.Sprinkle each cupcake with the chocolate sprinkles.
  11. Voila!!!Enjoy these cupcakes.

Sunday, 28 December 2014

Difference between YOGURT and CURD


Yogurt,a Turkish word,is a dairy product that is made by fermenting milk using bacteria.The Bacteria that is used to ferment milk is known as yogurt cultures.First the milk is heated upto 80 degree celsius and then cooled upto 45 degree celsius.culture is added and then milk is left to ferment at room temperature.The end product is yogurt.

HEALTH VALUE:Yogurt is rich in B complex vitamins,Zinc,Potassium,Calcium and Phosphorus.It is also high in probiotics.It helps in boosting immunity,weight  loss and gastro intestinal problems.Most importantly yogurt is fat free.

SERVED:Yogurt is served on its own or with sugar ,salt or can be flavoured too.It can be used as a replacement for cream in many recipes.

COUNTRIES USING IT:U.S,U.K,middle eastern countries.


Curd is a dairy product that is made by coagulating milk using edible acidic substances.Acidic things like lemon juice,vinegar will allow milk to curdle and separate into two parts.The liquid part is WHEY and the solid is CURD.Dahi or curd is considered as one of the favourite foods of Indian God Krishna.

Photo picked from google(only for explaining purpose)

HEALTH VALUE:Dahi has Vitamin B complex,iron,magnesium,phosphorus,potassium,zinc,copper,flouride and saturated fats.It is high in Probiotics.But according to some findings,  curd increases acidity of blood when consumed over a long period of time.

SERVED:Dahi is served on its own(sometimes too tangy for that) or with sugar,salt and other spices.It is served with rice dishes or used in preparation of Indian breads.

COUNTRIES USING IT:India and many other Asian countries.

Wednesday, 24 December 2014

Banana Cake| How to make Banana Cake

A Banana Cake is the most wonderful after school treat or goes perfectly well with evening tea.
It is light,moist and easy to cook.My hubby is a big fan of this cake.My advice is not to avoid vanilla essence(as most of us try to do)because the odour of bananas and eggs might just overpower everything(I made this mistake when I baked it for first time).

Preparation Time:10 minutes
Baking Time:35 minutes


  1. 2 over riped bananas
  2. 2 cups of all purpose flour
  3. 1 cup powdered sugar
  4. 1/2 cup milk
  5. 2 eggs beaten
  6. 1/2 cup butter softened
  7. 1 tsp baking powder
  8. 1/2 tsp baking soda
  9. 1/2 tsp vanilla essence
  10. 1/4 cup tutti frutti
  1. Take a bowl.Add butter and sugar and whisk them together.
  2. Now add vanilla essence,eggs to the bowl and whisk well again.
  3. Mash bananas with hands or fork.
  4. Add these bananas to the bowl.Whisk the mix well.
  5. Now start adding dry ingredients that is all purpose flour,baking powder,baking soda to the bowl.
  6. Preheat oven to 180 degree celsius.My oven is of 800 watts.
  7. Take a loaf pan .Grease it well with butter.
  8. Add the mix to the loaf pan.
  9. Place the loaf pan in oven for 35 minutes.
  10. After 35 minutes,poke a toothpick in the cake.If it comes out clean then your cake is ready.If the toothpick comes out wet,then bake for some more time.
  11. Remove the loaf pan from oven .Let the cake cool on the rack.
  12. Once the cake is cool,slice and serve it.This cake is so self sufficient and divine that it can be served on its own:)).

Check out the following recipes too:

Carrot halwa | Gajar Halwa| How to make Carrot halwa

A common treat during winters,this halwa is to die for.
It can be made in many ways ,what I am going to share is traditional slow cooked method of making Gajar halwa.
YUMMMMMM...my mouth is watering even when I am writing about it.The most important part of Carrot halwa is that carrots should not remain raw but should get cooked thoroughly while incorporating flavours of milk,sugar and ghee(clarified butter).
The picture is showing my hubbys hands which have been photoshoped by me.:) He wanted to eat the delicious halwa right then.:)))

Preparation Time:20 minutes
Cooking Time:1 hour 45 minutes


  1. 8 to 9 medium  tender juicy red carrots/5 cups grated red carrots
  2. 4 cups milk
  3. 4 tbsp ghee/clarified butter
  4. 2 tbsp ghee(for roasting dry fruits)
  5. 2 cups sugar(regular unrefined)
  6. 5 to 6 cashewnuts chopped
  7. 5 to 6 almonds chopped
  8. 5 to 6 whole raisins
  9. 2 tsp green cardamom powder
  1. Wash,peel and grate the carrots.
  2. In a deep thick bottomed pan,add ghee.Then add milk and grated carrots to the pan.
  3. On low heat,bring the whole mixture to boil.
  4. Let the mixture simmer for around 45 minutes.
  5. When the milk is 90% reduced,add sugar to the pan.
  6. Keep stirring on low heat so that milk and sugar are completely incorporated.
  7. Add cardamom powder and simmer for 10 minutes.
  8. Meanwhile take another small pan.add ghee to it and roast cahew nuts,almonds and raisins in it.
  9. At the end,add cashew nuts,almonds and raisins to the pan of carrot halwa and let it simmer for some time.Take it off heat and serve it hot or cold as per your taste.

Tuesday, 23 December 2014

I always do this............its a very useful tip!

Ok...so next tip is new even to me.But it really is helpful!

Sunday, 21 December 2014

Biscuit Cake

I got this recipe for the first time from a friend who used to make it in a pressure cooker.

I tried making this cake myself with some variations and in microwave oven,and it turned out really well!My friend used to describe this cake as an emergency treat for all possible situations like guests arriving suddenly or kids winning a school competition.

This cake is made from biscuits or cookies.But if you think logically,you will realize that all biscuits are made of flour,sugar and some raising agent.So here we just add milk,some more baking powder and cook it.The result is a soft and delicious cake.

Preparation time:10 minutes
Cooking time:5 to 8 minutes(in  microwave oven)/20 minutes (in preheated convection)
Serves:2 to 4


  1. 20 to 25 glucose biscuits (try parleG )
  2. 5 tsp cocoa powder
  3. 2 cups castor sugar
  4. 2 tbsp melted butter
  5. 3 cups milk or as required
  6. 2 tsp baking powder
  7. Icing sugar for dusting
  8. Butter and all purpose flour for dusting bowl or cake tin
  1. Crush the biscuits in a bowl with hands or in a mixer till they are powdered.
  2. Add castor sugar,butter,milk,cocoa powder and baking powder to the biscuits.Mix well till you get a dropping semi solid consistency.
  3. Take a microwave safe bowl or a 6 "cake tin.Grease it well with butter and a little all purpose flour.Pour the mix in bowl.The bowl should be big enough so that cake batter doesnt exceed 3/4th of  bowl or cake tin.
  4. Microwave for 5 to 8 minutes or put in preheated oven(at 180 degree celsius) for 20 minutes.
  5. The cake is ready if on poking a toothpick in cake,tooth pick comes out clean.Remove the cake from oven.
  6. Let the cake cool on cooling rack.Dont try to invert the bowl.Otherwise the cake will break completely.I have gone through the trauma of breaking cake when I made it for the first time(in hurry of removing from bowl).
  7. Once the bowl is inverted and cake is out,dust it with icing sugar.Slice it and serve.Enjoy!!!

                 Check out the following recipes too:

Friday, 19 December 2014

Fluffy pancakes

Fluffy pancakes can make an otherwise dull weekend verrry cheerful!What more.........It is a recipe which can be finished under thirty minutes.:)

Preparation Time:5 minutes
Cooking Time:20 minutes


  1. 2 cups of all purpose flour
  2. 6 tbsp sugar(powdered)
  3. 1 tsp baking powder
  4. 1/2 tsp salt
  5. 2 eggs (beaten)
  6. 1 cup milk
  7. 2 tbsp butter(melted and cooled)
  8. Butter for frying
  9. Toppings such as plum,strawberry,sweetened whipped cream,honey,jam or chocolate syrup

  1. Whisk butter and sugar in a bowl.Add eggs and milk to this mix.Your wet mix is ready.
  2. Now seive flour and baking powder to the wet mix.
  3. Heat butter in a non stick pan.Brush butter all over the pan.
  4. For each pancake,spoon 2 to 3 tbsp of batter onto pan.Using the back of the spoon, spread batter into a round shape.
  5. Cook until surface of pancakes have bubbles.Flip  carefully  with a flat spatula and cook this side till it is brown.Transfer the pancake on plate and serve with desired toppings.Continue making more pancakes with the remaining batter.
  6. I have served the pancake here with honey,plum and my sons favourite Berry jam.
Check out the following recipes too:

Thursday, 18 December 2014

Dahi Vada

I made these Dahi vada during Diwali.This one is North Indian Dahi vada.It is slightly different from its South Indian version.Also Dahi vadas are different from Dahi bhalla.Dahi bhallas have papdi,chickpeas and potato also added to it.Hope this recipe will help in creating enjoyable snacks.

Preparation time:5 hours
Cooking time:1 hour

For Vadas:

  1. 1 cup urad daal
  2. 1 tsp cumin seeds
  3. A pinch of asoefetida
  4. 4 tbsp water(for grinding)
  5. Salt as per taste
  6. 250 ml refined sunflower oil for frying
For other :
  1. 3 tbsp sweet tamarind chutney
  2. 3 tbsp green coriander chutney
  3. 1/2 tsp red chilli powder
  4. 1/2 tsp cumin powder
  5. 1/4 tsp chaat masala
  6. 1/4 tsp black salt
  7. 2 cups chopped coriander leaves

  1. Soak urad daal  overnight or five hours.Drain them.
  2. Grind urad daal,cumin powder,asoefetida,salt with water to get a semisolid batter.
  3. Heat oil in a pan.Either drop the batter with hands or with the help of donut maker.Fry the vadas till crisp and golden.
  4. If eaten immediately ,soak vadas in warm water.If to be eaten later ,vadas can be stored in fridge.
  5. After soaking in water,vadas will increase in size.Press the soaked vada between your palms to remove water.Press slowly or else you might break them.
  6. Now for dahi of this Dahi Vada,whisk the curd/yogurt till smooth.
  7. Pour yogurt over vadas.Top with coriander chutney and tamarind chutney.
  8. Sprinkle red chilli powder,cumin powder,chaat masala and black salt over it.
  9. Garnish dahi vada with chopped coriander leaves.
  10. Serve it immediately and relish!!                                           check out the below mentioned recipes too:                    Bread Bonda(Fried bread and potato dumplings)  ,  Penne pasta in white sauce ,Bharva Gobi(Cauliflower Veggie), Pickled Onions

Sunday, 14 December 2014

Kurkuri Masala Arbi | How to make Kurkuri masala arbi

Arum(Arbi) is a starchy root vegetable.It is a high calorie food.So it provides instant energy to body.In India,it can be seen in two forms ,one is elephant foot yam(suran/jimikand) and other is Arum(arbi).

PLEASE NOTE:Both elephant foot yam and arum have irritants in their peel .Hence they need to be cooked thoroughly and peeled properly before consuming.

Preparation Time:15 minutes
Cooking Time:20 minutes

For Pressure Cooking:

  1. 250 gm Arum
  2. 2 cups water
For cooking:
  1. 4 to 5 tbsp vegetable oil(for frying)
  2. 2 tbsp refined sunflower oil(for cooking)
  3. 1/4 tsp turmeric powder
  4. 1 tsp red chilli powder
  5. 1/2  tsp garam masala
  6. 4 tbsp coriander powder
  7. Salt as per taste
  8. Chopped coriander leaves for garnish(optional)

  1. Take Arum and water in cooker.Let it cook till first whistle on high heat.Cook more for two minutes on low heat.Drain water from cooker.Peel arum and keep aside.
  2. Take a pan and heat oil in it for frying Arum on medium heat.Flatten arum with hands and fry in oil till arum is light golden brown in colour.Remove and keep it on paper napkins for oil to absorb.
  3. Take oil in another pan.Add carom seeds to it and fry it.
  4. Add arum to this pan.Spread coriander powder,turmeric powder,salt over the arum.Let this cook on low heat for five to six minutes on low heat.Turn arum once and let this side cook for three to four minutes on low heat.
  5. Now add garam masala and red chilli powder to arum and further cook it for two minutes.
  6. Add chopped coriander over it and serve with hot poori or chapati(Indian breads).

Check out the following recipes too:

    Wednesday, 10 December 2014

    Mushroom and Corn Puffs

    Some ingredients are such that they adapt any cuisine and are loved by most of the people.Mushroom and Corn are two of those versatile ingredients.This recipe is even better because it is eggless and baked.These puffs are yummilicious starters!!

    Preparation Time:2 hours(resting for puff dough)
    Cooking time:20 minutes+30 minutes (baking)

    For puff dough:
    1. 1 cup all purpose flour
    2. 40 gm butter(salted)
    3. 1/4 tsp salt
    4. Cold water for kneading
    For stuffing:
    1. 1 cup frozen corn kernels
    2. 8 pieces of water soaked button mushrooms
    3. 4 cheese slices
    4. 1/2 tsp crushed black pepper
    5. Salt as per taste
    6. 2 tbsp. Extra virgin Olive Oil

    1. Take a bowl,add flour ,salt and butter in it.Mix well.Knead it with cold water till you get a hard dough.
    2. Wrap this dough in an aluminium foil and let it rest in Fridge.
    3. Thaw the corns either in oven or in pressure cooker.Finely chop the soaked mushrooms.
    4. Take oil in a pan.Add thawed corns and mushrooms to it.
    5. Cook over high heat ,stirring occasionally(for 3 minutes).
    6. Add cheese slices,salt,black pepper to the above mix.Stir again for one minute.
    7. Take a ball of size of fist of puff dough.With the help of rolling pin,make a thin sheet of it,approx size is 20 cm X 20 cm.
    8. Place the ready stuffing on one side of sheet.
    9. Now roll the side with stuffing till you get the shape of a compact log.
    10. Seal the edges  with the help of butter.Place the puff on a greased baking tray.
    11. Preheat the oven at 180 degree Celsius and place the puff for 30  minutes.
    12. After 30 minutes,remove puff from oven and slice it diagonally in three pieces.
    13. Serve puffs with tomato ketchup and enjoy!

       check out the below mentioned recipes too:           

    Bread Bonda(Fried bread and potato dumplings)  ,       Bharva Karela(Bitter Gourd Veggie)   ,    Penne pasta in white sauce 

    Tuesday, 9 December 2014

    Bread Bonda(Fried bread and potato dumplings)


    As a kid this was my favourite lunch box treat.Bread bonda has another variation in the form of Aloo bonda or batata vada.In  that variation gram flour is used instead of bread.I will be also posting that recipe soon.

    Preparation time:30 minutes
    Cooking time:20 minutes

    1. 4 big white bread slices
    2. 2 tbsp. refined sunflower oil
    3. 2 tsp onion paste
    4. 1 tsp ginger garlic paste
    5. 3 medium potatoes..boiled,peeled,mashed
    6. 1tsp red chilli powder
    7. 1 tsp chaat masala
    8. 1/2 tsp garam masala
    9. 1/4 cup chopped coriander leaves
    10. Salt as per taste
    11. 250 ml refined sunflower oil for deep fry

    1. Heat oil in a pan.Saute onion,ginger garlic paste in it.
    2. Add mashed potatoes to the pan.
    3. Add chilli  powder,garam masala,chaat masala,salt to the above mix.
    4. Add chopped coriander leaves and switch off the heat.let the stuffing cool down.
    5. Now take handful of stuffing and roll into small balls.
    6. Take bread slices,trim their edges.
    7. Take water in a small wide bowl.Dip bread slice in it and quickly squeeze it.
    8. Place the stuffing ball in the middle of the bread and cover and make it like a ball.
    9. Repeat the process till we get four bread and potato balls.
    10. Heat the oil for deep frying and fry these balls until golden brown in colour.
    11. Serve them with ketchup and make your tea time or tiffin time memorable!

                                                                                                        check out the below mentioned recipes too:           

        Bharva Karela(Bitter Gourd Veggie)   ,    Penne pasta in white sauce ,Bharva Gobi(Cauliflower Veggie) ,Punjabi Chole Masala

    Tuesday, 2 December 2014

    Green Tea

    Green tea being not so flavoureful is rarely preffered by people.But I am sure that once you read the following benefits of green tea,you will include it in your food time table.

    1. Improves Brain health
    2. Maintains body weight
    3. Supports skin health
    4. Reduces risk of Cancer because of antioxidants in it
    5. Lowers risk of Type 2 Diabetes
    6. Lowers risk of Cardiovascular diseases
    7. Fights against ageing
    8. Promotes oral health
    9. Lowers Blood Pressure

    For Green Teabag Tea:
    1. 1 green teabag
    2. 1 cup boiled water
    3. 1 tbsp. honey
    4. half a slice of lemon(optional)
    For Green Tea (powdered):
    1.  1 cup boiled water
    2. 1/2 tsp green tea powder
    3. 1 tbsp. honey
    4. half a slice of lemon(optional)

    1. Take a pan and boil water in it.
    2. Add water to a cup with green teabag in it.
    3. Add honey to the cup and mix well
    4. Let the tea stand for a while(around 3 minutes)
    5. Have your refreshing cup of green tea!!!!!!!!!!!!!!
    6. For powdered green tea,Green tea powder needs to be boiled with water.
    7. Remaining steps are same.
    8. As per taste lemon can be added to the already brewed green tea.

    Monday, 1 December 2014

    Punjabi Chole Masala

     This recipe is extremely popular in northern India.I have given some tips to get a lovely dark colour of chole.This dark colour makes it look yummier and catchy.

    Preparation time:9 hours
    Cooking time:45 minutes

    Ingredients :
    For pressure cooking
    1. 1 cup chickpeas(kabuli chana)
    2. 3 to 4 cups water
    3. 2 to 3 dried amla(Indian gooseberries)/1 teabag
    4. 1/2 tsp salt
    For gravy:
    1. 1 big onion(chopped)
    2. 1 big tomato(chopped0
    3. 2 to3 garlic cloves and 1/2 inch ginger(paste)
    4. 2 tbsp. refined sunflower oil
    5. 1/2 tsp turmeric powder
    6. 1/2 tsp red chilli powder
    7. 1/2 tsp dry mango(aamchur)powder
    8. Salt as per taste
    For chana masala:
    1. 1 bay leaf
    2. 2 black cardamom
    3. 2 red chillies
    4. 2 cloves
    5. 1 inch cinnamon stick
    6. 4 peppercorns black
    7. 1 tsp coriander seeds
    8. 1 tsp fennel seeds
    9. 1 tsp cumin seeds

    1. Soak chickpeas overnight in sufficient water giving them space to swell
    2. Take a  pressure cooker,add chickpeas ,dried amla,water,salt to it.
    3. After 18 to 20 whisles open the cooker,chickpeas should not give a bite by teeth.Theys should be easily mashable by spoon.
    4. Take a pan and put all spices for chana masala to roast.
    5. Roast the spices till they start getting fragrant.
    6. Grind the  spices in a grinder.
    7. Take another pan.Add oil to it.After oil gets heated add ginger garlic paste to it.Saute the paste.Add chopped onion to it and sauté it.Add chopped tomato and cook them till they are soft.Add  prepared chana masala and salt to the mix.Add chickpeas with water and cover the pan.Let it simmer till gravy thickens.Add dry mango powder at the end and switch off the gas.
    8. Your dark coloured authentic and tasty Punjabi chole masala is ready!!!!!!!!!                                                       check out the below mentioned recipes too:           

    Bread Bonda(Fried bread and potato dumplings)  ,       Bharva Karela(Bitter Gourd Veggie)   ,    Penne pasta in white sauce ,Bharva Gobi(Cauliflower Veggie)