Restro Recipe

Chole is also known as Punjabi Chole Masala or Chana Masala recipe. Chole or Kabuli Chana (Chickpeas) is prepared with wide range of spices along with onion and tomatoes to get restaurant style flavour. This spicy curry is basically from Punjabi cuisine. This recipe goes well with Bhatura, naan , rice or any Indian Chaat along with onion rings, lemon slice and pickles. In India Chole bhature, Chole kulche, chole chawal or Chole puri are everyone’s favourite dish. Even in chaat we like chole in aloo tikki, cheela or samosa chaat. Chole is an important dish of North Indian wedding or party and of course most ordered dish in restaurant or street food. So today I am sharing this easy recipe which is incomplete without chana masala powder. You can prepare this masala at home or buy from any store. I have already shared this recipe in Chana masala Powder post. This masala is a perfect blend of spices like cardamom, clove, cinnamon, black pepper and pomegranate seeds (Anardana powder)

Chana Masala Powder Chana Masala Powder (चना मसाला ) is a perfect blend of spices which play an important role in any chana recipe like chole or pindi chana . This is the best ever chole masala which you can easily make at home. You can easily buy this at any store but I prefer homemade chana masala because homemade masala powder is pure, fresh, free of preservative and better than store bought. You can try this, this is easy to make and have a perfect aroma and flavor. Ingredients: 2 tbsp. Anardana Powder (Pomegranate seeds) 4 tbsp. Dhania (Coriander Seeds) 2 inch Dalchini (Cinnamon Stick) 1 tsp. Laung (Clove) 2 tsp. Jeera (Cumin) 1 tsp. Ajwain (Carom seeds) 1 tsp. Kali Mirch (Black pepper) 5 Black Cardamom (Badi Elaichi) 1 tsp. Javitri (Mace) 4-6 Bay leaves 1 tsp. Dry ginger powder 1 tsp. Kasuri Methi Instructions: Heat a pan on a low flame. Add whole spices except ginger powder and anardana. Dry roast all the ingredients without adding any oil. Roast them with stirring

Bhatura or Bhathura is an authentic Punjabi recipe which is fluffy, deep fried Indian bread. This is prepared with maida and usually served with chole along with onion and mango pickle. The combination of chole and bathure makes this authentic and delicious. This mouthwatering recipe is everyone’s favorite. Chole bhature is an exotic Punjabi cuisine recipe and very popular all over India. This is such a delicious food that you can eat every time. This can be eaten in breakfast as well as lunch or dinner. Bhatura is made with fermented dough. For this maida is fermented by yeast or baking powder. Maida is mixed with baking powder, curd and leave for hours to ferment. I have used baking powder here. Ingredients: 2 cup Maida 1 tablespoon Sooji 1 tablespoon Oil 1 teaspoon salt ½ cup Curd ½ teaspoon Sugar ½ teaspoon Baking Powder Oil for deep frying Water to knead Instructions: Step 1 Sieve maida and sooji in a mixing bowl. Add sugar, salt, baking powder and oil to

Palak Paneer (पालक पनीर) is one of the most popular dishes of North India which is an amazing blend of goodness of palak (Spinach) and paneer. In this recipe paneer is cooked with palak and spices. This is another most favourite paneer recipe and ordered in restaurants. This is an easy to cook and very nutritious recipe. Serve it with your favourite rice, makke ki roti or naan . Palak paneer is prepared in two ways. One is where the palak is blanched and the other where you don’t have to blanch. In most recipes palak is not blanched and used directly like moong dal palak and palak paratha. In this recipe we blanch palak leaves and then blend to make puree. Then this puree and paneer cubes are sauteed with finely balanced curry. Instructions: 1 large bunch Palak 2 green chilli 150 gm Paneer (cubed into ½ inch pieces) ½ tsp. cumin Seeds 1 large Onion, finely chopped 1 tsp. Ginger Garlic Paste 1 medium size tomato, finely chopped ½ tsp turmeric powder

Kadai Paneer | Kadhai Paneer Kadai paneer (कढ़ाई पनीर) is a famous paneer recipe of Indian main course. In this recipe paneer and capsicum are cooked in onion and tomato based gravy and spices in an Indian kadai. Kadai Paneer is one of the most ordered dishes in restaurant. This goes well with naan , lachcha paratha and all Indian breads. Kadai Paneer is more spicy dish compared to other paneer dishes and very rich and creamy. There are so many variations of paneer like paneer butter masala , paneer tikka masala and paneer pasanda .  But Kadai Paneer is one of the most popular recipe and packed with full of spices. It gets yummy taste from freshly ground spices like coriander, cumin and red chilies. This paneer recipe can be made dry, semi dry or in a gravy.

Tamatar ka Paratha (Tomato Paratha) is an Indian flatbread recipe which is made with tangy tomato puree and spices. These parathas are spicy, tangy and delicious. This is an interesting variation of simple paratha and also very healthy. You can serve this paratha in dinner or lunch menu with any side dish or curry. This can be accompanied by any of your favorite pickles , sauces , chutneys and curd. Course : Breakfast Cuisine : Indian Prep Time : 10 minutes Cook Time : 25 minutes Servings : 4 Ingredients: Wheat Flour – 2 Cups Tomato Puree – 1 Cup Oil For Kneading Dough – 1 Tsp Green Chilies, Crushed – 1 Ajwain (Carom Seeds) – ¼ Tsp Kasuri Methi (Fenugreek Leaves) – 1 Tbsp Garam Masala Powder – ¼ Tsp Red Chili Powder – 1 Tsp Salt To Taste Oil For Frying Parathas Instructions: Add wheat flour, tomato puree, ajwain, kasuri methi, salt, red chili powder, green chillies, garam masala powder, and 1 tsp oil to a mixing bowl. Combine well and knead into a soft do

Gajar ka achar (Carrot Pickle) is a spicy, tangy condiment which is prepared with red carrots and spices in winter season. This can be served with parathas, dal or rice. This is an instant version of pickles. Canned or packed pickles have many preservatives so prepare them at home. This is really easy to make. This pickle stays good for about 4 -6 weeks if handled with moist free spoon. There are so many varieties of this pickle. You may add many kinds of vegetables like cauliflower, ginger, radish (mooli), turnip (Shalgam) or green chillies. Ingredients: 3 gajar (Carrots) 1 tablespoon Mustard oil 1 teaspoon Red Chilli Powder 1 teaspoon Salt 1/2 teaspoon Haldi (Turmeric Powder) 1 teaspoon Saunf (Fennel Seeds) 1 teaspoon Sarson (Mustard Seeds) Instructions: 1. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them. 2. Grind must

Gajar ka halwa (Carrot Halwa) is a classic Indian sweet dish which is generally during winter season. It is also known as Gajrela in Punjabi. This is one of the most popular and loved dessert of North India. This is very delicious and healthy because carrot is a good source of vitamin A and calcium. It is made by red carrots, milk and sugar and served with a garnish of almonds and cashews. It is a winter delicacy and a delight for sweet lovers. If you are hosting a party you can serve this as a dessert. In North India, everyone wants a gajar halwa stall during wedding. So, try this delectable recipe and impress your loved ones. Ingredients: 1 kg. Carrots 1/2 litre Full Fat Milk 4 tbsp Ghee 10-12 tbsp. Sugar 125 g Khoya 5-6 green cardamom (finely powdered) 1 tbsp. raisins (Kishmish) Almond, cashew and grated dry coconut for garnishing Instructions: 1. Wash the carrot very well. Peel with a peeler and grate them to medium thickness. 2. Add the grated carrots a

Bathua raita is a healthy, delicious and quick recipe. Raita is one of the most preferred accompaniment and can be made with various variations. This is an easy-to-make recipe which is prepared with Bathua leaves, curd. Bathua leaves are very nutritious and a rich source of iron, vitamins and fibres. It can be served with stuffed parathas, biryani or pulao. Ok so let’s make this recipe. Course:    Side Dish Cuisine:   North Indian Prep Time:    5 minutes Cook Time:     10 minutes Servings:    2 Ingredients: 1 small bunch of bathua 2 cup curd ½ tsp black salt ½ tsp bhuna jeera (roasted cumin seeds) ¼ tsp red chilli powder Instructions: Step 1- Pick fresh and green leaves from stems. Wash them in running water so that all dust has removed. Add them in a pressure cooker along with 2 cup water and boil. Once the bathua leaves are cooked, drain and cool them. Grind them in to a grinder. Step 2- Take curd into a bowl. Add bathua paste. Whisk the mixture using a han

Bajra Til ki Tikki | Bajre ki Tikki  Bajra Til Ki Tikki ( बाजरा और तिल की टिक्की ) is very simple, delicious sweet puri which is often made during winter season. This is a sweet snack which is prepared with bajra, til and jaggery gur. Bajra (Pearl Millet) is very healthy and rich in Iron, calcium and fibers. Bajra is generally eaten during winter because it keeps our body warm. Bajra, Til and Jaggery all have nutritious property so their combination works great. This is a traditional savoury. So have a look on this recipe. Ingredients: 3 cup Bajra flour 1 cup Jaggery (Gud) 2 tbsp Til (sesame seed) Oil for frying   Instructions: 1. Melt gud in 1/2 cup warm water. 2. Sieve bajra flour in a bowl. Add til in the flour. 3. Add melted gud syrup in the flour. Knead this flour stiff. You can add more water if needed. 4. Heat oil in a pan or kadhai for deep frying. 5. Grease your palm with water. Take a little dough. Make a ball and press the dough well with your hands. Flatt