Pindi Chole - A succulent version of chole that can be eaten in many ways

I feel like the little rabbit from Alice in Wonderland, looking at its watch & running down the path, muttering "I am late, I am late" as I head back to blogging in 2017. When I last looked in December, I was sure I had a lot of time to wish you all a happy new year. I had even plans to celebrate Christmas with you all on the blog, make & post new recipes for the holiday season (Who am I kidding? I knew I wouldn't have much time in December as I was travelling :-)). Anyways, here I am 2 weeks after bidding farewell to 2016 & ushering in 2017. So without any further delay, let me wish you all a wonderful, healthy, joyful 2017. May this be the year you get closer to realizing many of your dreams. I love you all for the unflinching faith you place in my rants and recipes.

If I were someone that made new year resolutions (and stuck to them), I would resolve to be more active on the blog, write more often, be more eloquent and relevant :-), respond to all your queries on time and more than anything else be on time with my festival recipes throughout the year. But you see, I am not really the 'make new year resolutions' kind of person nor am I the one to 'stick with the resolutions' if I ever made them. So, apologies in advance for any misses on my part in 2017 but I honestly promise that I will be here often and every time I post, I will bring you something I have loved making/eating and hope you love it too. In all the excitement of the year end, I missed celebrating my blog baby's birthday :-(. So a belated birthday to Sattvaa as the 5 year old now turns 6 and ready for grade school. Every moment of blogging has brought me nothing but immense joy, boosted my confidence in cooking and writing. I couldn't have achieved any of this without your support. So a heartfelt gratitude.

I hope those of you celebrating the harvest festival in January had a wonderful time these past three days with family & friends for Makar Sankranthi/Pongal/Bihu/Lohri. Ours started on Jan 1st in India. Yes, I went on a 3 week trip back home and as always had the time of my life. We celebrated FIL's birthday a few days in advance as we weren't going to be there on the day and started the year off with a warm, nice bonfire in the vacant plot next door. Bonfire is lit on Bhogi (day prior to Sankranthi) to symbolize 'starting afresh/starting anew', to let go of any prejudices as we enter the new year. I think New year's day was a perfect day to do that too. The fire roasted sweet potatoes was the "perfect cherry on the icecream".

It was DD's winter break as well so we turned this into a family trip to India. With the loss & heart ache we went through in late 2016, I was both dying to and extremely fidgety about going back home. In one way, it was probably the most difficult trip I have made since coming here eons ago, it was the first time I went home without either amma or anna to hug me and just take away any aches and bruises I would have had since we last saw each other :-(. BH stood rock solid behind me as I tried to come to terms with a home in India sans parents. Did a few things that was very close to heart and drew strength from the memories, places and events of the past. Not yet reconciled to the fact that my front line defense is gone and I am left raw and open, but I feel confident that they both have given me enough to be strong on my own as well.

We had a great time in India, for the first time we took a holiday in India that was outside of the family town and spent a week in the colorful, historically rich Rajasthan. The foodie in me was so totally singing happy tunes eating meal after meal of the delicious gatte ki sabzi, dal baati & churma, missi roti, bajre ki roti, kadhi, Mirchi bada and on and on and on... . In addition to the dishes I had read and was expecting, I was also treated to local delicacies such as Ker kumti sangri sabzi, gond ki halwa.. Equally mesmerizing was the city tours we took of the idyllic Udaipur and the pink city Jaipur. The very popular Rajasthani bandini prints and block prints are something you would want to see in action, there are industrial areas and stores you can go to and witness block printing being done.

Gatte ki Sabzi from Udaipur

Rajasthan has been on my bucket list for a long time and it was beyond any dreams my feeble mind could conjure up. People are very friendly and honest. The first day, we went around Udaipur in an auto (yep, it is wider and bigger than the autos of Bengaluru & Mysuru, BH tried to explain the difference in the chassis and engine, but I guess I snored through that explanation :-)) and I kept telling the auto driver to stay in the vehicle and look out for our belongings. After a couple of stops, he turned towards me grinning and said, "Didi, aap phikar mat karo, koi nahin le jaata yahan (Sister, don't worry, nobody steals the stuff here)". By that time, I had grown to trust him and also didn't want to disrespect an honest man earning his living because of my prejudices, so didn't say a word. Not sure if we were lucky or such incidences are rare but I wouldn't ever do that in Bengaluru or Chicago because I have lost stuff in both places.

We did spend a perfect albeit short vacation with family in the Mumbai metro as soon as we landed but the traffic on the streets consumed us all. Bad as it is in Bengaluru, traffic in Mumbai is stressful. We sat hours in the car waiting for the traffic to clear. BH's craving for the mumbaiyya bhel puri had to be satisfied in a restaurant rather than his dream location of chowpati beach :-), but the bhel was really delicious. The trip only made me salute the people in Mumbai that brave the traffic every single day and still come out winners in many areas. DD turned out luckier than we were as she went out one morning with a friend and had some yummy Maharastrian delicacies in a snack joint. She was however very considerate to share the pics of the food later with me :-)

Mumbai Bhel

I was inundated with food at Bengaluru but that wasn't the highlight of the visit this time. Early in 2016, I got in touch with my long lost high school friends and ever since checking the group WA messages every day has become an obsession. I was excited with the possibility of being able to meet some of them even before I left from here. We did meet up and though we are no longer the pig tailed, folded up braids girls in green & yellow uniform, it felt like nothing much had changed from the last time we had seen each other. There was so much giggles and happy exchange of news from all corners :-). I guess growing up doesn't have to be growing old after all.. Thanks to and long live WA :-).

The only food callout I want to do from Bengaluru is my visit to Vidyarthi Bhavan. Yes I did go to this iconic dosa place in the south of B and yes it is my first time in life!!

Vidyarthi Bhavan dose

We were there on a weekday afternoon, though the place was full, we didn't have to stand in line or wait for an hour before we got in. Got the masale dose (masala dosa) the joint has got its name for.. Here is my personal opinion about the dose, I apologize in advance if I am going to make some of you hard core VB fans angry. It is not an attempt to undermine your loyalty at all. I thought the dosa was a letdown for all the hype that is built around the place. It was good no doubt but I have seen/made/had better dosas in my time. They have a unique texture of the dose and serve it with a generous pouring of chutney (not the small cup to dip into that you get in most places) but the dosa itself is very greasy and low on flavor if you ask me. It probably is the experience & history of the place more than the taste or quality. For me, it turned out a little overrated. I wish other places served chutney like VB does though, liberally with no holds barred :-). Please don't let my opinion be a deterrent, visit if you must and decide for yourself.

We also went to a temple town in the heart of Malenadu (Malnadu) and the tranquility and peace I experienced there is not something I can describe. It felt so good to just sit there and not think about anything else. The drive from Bengaluru through the western ghats is a nature lover's dream come true especially this season when everything is rich green. I found a store within the temple premises that was selling some authentic Malenadu spices and condiments and it was like finding a heaven within a heaven :-). I grabbed many bags of spices (especially the ones which I don't have easy access to) along with a few varieties of papads, pickles and the like :-).

The one particular item I fell in love with is the fresh asafoetida, it is so potent and aromatic that I had to wrap it in multiple layers of papers to avoid the smell from reaching its neighbors in the suitcase or worse still from making my clothes smell like asafoetida. This is a spice (can I call asafoetida a spice? Not sure, will find out) I love in my kitchen and am known to liberally use it just like nammamma did. So my sister keeps a big box reserved as soon as I let her know my travel plans, I had already grabbed that and when I found some more fresh ones in the store, couldn't resist buying another package. What I got is the wet one and not the powdery stuff we usually get in stores everywhere. Like I said, it was finding my own piece of spice heaven.. Back home, I am storing them diligently and carefully and hoping to extend their natural shelf life. Any suggestions on storing spices are welcome.

A 3 week trip home is not something I can talk about in one blog post. I will reserve the remaining details to future posts. I am glad I made the trip, it is like a lifeline that needs to be refreshed and hydrated every couple of years before I can become active and lively again :-).

Talking of spices (and I should stop talking now because the post has already gone too long), I am bringing a recipe today that is so flavor rich that you will burst into a happy jig eating it. It is a very simple recipe in terms of the work involved. Pindi chole gets it name from the place of its origination (Rawal Pindi). Pindi chole by definition is loaded with spices and made fragrant, it is not watery and there is no gravy per say in this dish. It is rather a very softly cooked chole with lot of flavorful spices and scooped up with the leavened bread Batura or had as a snack by itself garnished with finely chopped onion, cilantro and a dash of lemon. For my Telugu acclimatized brain, pindi means powder and I like to think of this recipe as made with a lot of powders :-) just to make sense of the name. You can completely ignore me on this one as I was trying some association games and ended up associating a Rawalpindi chole with a chole of powders. Mind games are not always what they are meant to be.

When I wanted to try the pindi chole, I looked for an authentic version all over but authentic versions are very elusive :-), each of us have an authentic version of the dishes we make at home. I saw everything from freshly made pindi masala to 'throw in the powders' and make the pindi chole recipes. I took my lessons from 2 high profile chefs (Vikas khanna & Kunal kapoor), made it my own by adjusting the ingredients and repeating a few times. Key to a good pindi chole is to use fresh spices that are rich in their fragrance and flavor. This recipe will also show you the trick to get the soft, melt-in-the-mouth (without breaking apart) texture for the beans that get flavored every step of the way. I am going to focus on the technique rather than the list of ingredients and leave the measurements somewhat vague so you can adjust them to be perfect for your taste buds. Isn't that the beauty of creative cooking? Check out the tips at the bottom of the post for dishing out an out of the world pindi chole in your own kitchen. I have made chole before and one of my favorite versions is here if you are looking to make the powder at home. And I absolutely put the new asafoetida to good use with this recipe, don't skimp on it as it reduces the side effects of the beans :-)

Anxiety extinguisher: List of ingredients is long but if you do Indian cooking on a regular basis most of these are common staples in your pantry.

What do you need to make pindi chole? 
2 cups dry garbanzo beans
1/8 Tsp baking soda
1 Tbsp salt
1 Tbsp kasoori methi/dry fenugreek leaves
2 Tbsp fresh cilantro chopped
For the Potli (packet) masala: 
1.5 Tsp tea leaves or coarse powder (see notes for alternative)
1 inch cinnamon
4 cloves
3-5 maratha moggu/kapok buds - skip if you don't have
1 black cardamom
2 green cardamom
a small bay leaf
1/4 Tsp javitri/mace

For the spice mix: 
1 heaped Tbsp dry pomogranate seeds/anardaana
3/4 Tbsp chole masala
1/2 Tsp garam masala
1/2 Tsp red chili powder
1 Tsp kitchen king (this is a general purpose powder I usually keep, if you don't have it supplement it with a combination of chole masala and garam masala)
1/2 Tsp dhania powder
1 Tsp amchoor powder
1/2 Tsp kala namak/black salt
1/4 Tsp turmeric

Seasoning: 
1/2 cup oil (you can use ghee here if you are ok with the amount of ghee)
3-4 green chilies
2 inches fresh ginger
1/2 Tsp good quality asafoetida/hing

How do you make pindi chole? 
Preparation steps: 

• Wash, pick any dirt and soak dry garbanzo overnight. 
• Next morning, drain the water out and take the beans to a pressure cooker. 
• Add water (about 4 cups) to about 1 inch from the top of the beans.  
• Take a small, clean muslin cloth or a thin handkerchief (you won't be able to use it after this :-)) and add the whole spices listed above into the cloth. 
• Tie a knot to ensure the spices don't spill out while the beans are cooking and drop the potli into the pressure cooker. 

• Add the baking soda and salt into it, close the cooker and cook the beans until soft. I usually start on medium high, let the first whistle come, simmer the stove down and cook for 20 mins before switching off. This works just perfectly. 
• Wash, remove stems from the green chilies and slit them vertically. If they are longer than an inch, chop them in half as well. 
• Wash, peel ginger and chop into small bits.

• Make a coarse powder of the pomogranate seeds. 

Assembling pindi chole: 

• Let the cooker cool down on its own, remove the potli and discard. The color from the tea would have stained the beans a dark brown. 
• Strain the cooked beans and take them into a deep & wide vessel (this is the vessel you would also cook it further, so use one that is stove top friendly). Reserve the water for later. 
• In a bowl, add all the dry spice powders listed under spice mix and give them a mix to make it homogeneous. 
• Now spread the spice mix on top of the strained beans in a uniform layer.
• Add kasoori methi on top of this in a single layer. 

• Heat a seasoning pan, add oil and let it warm up. 
• Add the asafoetida, chopped chilies and ginger and let it all sizzle. 

• Pour the hot seasoning on top of the beans making sure you don't leave any powders dry in the vessel.
• Immediately cover the vessel and rest for 10-15 minutes. 

• Add the reserved water, return the vessel to the stove and let the contents come to a gently boil on medium-low heat. keep the vessel covered and stir a couple times to avoid it getting burnt. 

• Switch off and add chopped cilantro. 

How do you eat pindi chole? 
Option 1: Obviously with golden bature. Make some deep fried, leavened bature, break them into pieces, use the piece to scoop up as much chole as you would like, put the heavenly combination in your mouth, chew slowly and enjoy the explosion of flavors and taste in your mouth. Repeat process until the stomach is full and brain flags error messages as it can't take any more of this ecstasy :-). Or you could skip all the drama and just eat chole with bature and have fun too :-))

Option 2: For the diet conscious in you, forget the oil fried bature, use phulkas or regular rotis or your favorite bread to scoop up the chole. This chole rocks and no matter who is accompanying, it is still satiating and delicious.

Option 3 (my favorite): No bread, serve chole into a bowl, top it with finely chopped onion, a spoonful of cilantro, some lemon juice. You can add a sprinkle of the chat chutneys (tamarind-date and the cilantro-green chili chutneys, garnish with fine sev. Enjoy as a chat. Yummyyyy!!

Tips & notes: 

• Do yourself a favor and start with dehydrated/dry garbanzo beans. You cannot expect the already cooked, canned beans to absorb all the flavor you want them to. I know, it is a little bit more work and needs you to plan ahead but you will be happy you did that. 
• Use fresh spices - cinnamon, cloves, cardamom all tend to lose flavor with age, this is one recipe where I cannot emphasize the need to have fresh spices and spice powders. 
• If you have a teabag, you can use it instead of the tea leaves. Avoid fine dust directly in the potli as it gets into the beans in the vessel. 
• If you would like, saute finely chopped onion and tomatoes in oil along with other seasoning ingredients and add it in. I wanted to keep it out since onion tends to overwhelm the other ingredients. Same for garlic if you are garlic fan. 
• Don't start with a very dry gravy, it tends to become solid as it cools so when you boil it with the spices, add enough water to get some juice in it. The end product is not runny but succulent. 

Ghassi - a delectable Konkani fare when you really don't want to make the regular huli/sambar

"Ah, music! A magic beyond all we do here!" - Albus Dumbledore

From Harry Potter & Sorcerer's Stone 

Well, that is what I have been doing these past days, more than I normally do. Listening to music, more music and good music. Outside of reading, if there is another activity I most love, it is listening to music. Cooking & music go hand in hand. We have some music going on most of the time at home, no matter what other things we are doing. But last week was slightly different as we went to Cleveland to attend the annual Tyagaraja Aradhana. For those of you familiar with Carnatic music, you would have attended some celebration of this festival wherever you are and even performed as part of it. I grew up listening to the Pancharatna (5 gems of compositions by Saint Tyagaraja). DD has been attending the festival for a few years and really wanted to go back this year. Despite missed practices and last minute chaos with all her intertwined college visits, the program went off well and we came home after enjoying some good, live music.

It amazes me every time that even in the proverbial cold country that Cleveland is, during these 10 days the city seems to come alive with people hustling and bustling across streets and more and more kids participating in various activities. Also, you get to see and display your precious Indian wardrobe and fine jewelry that merely sits at the back of the closet for the rest of the year :-). More than anybody, the grandparents who attended for the first time were beaming with joy the entire time :-). Where there are people, there is food and here is the simple, homely yet delicious lunch served on the first day.

Back home, music still filling the ears and the soul. Lots of travel, extremely hectic schedule at work have marked the last couple of weeks. Trying to balance it all and looking forward to things settling down in a month or so. Will keep you all posted. Cooking continues without a break so does eating, only hiccup is in blogging :-), hope to get better at it as things settle down.

As a vegetarian, what is my typical everyday food? I try to add in as many nutrients as possible yet keep the taste fresh and interesting enough day after day. I plan to have atleast a good serving of proteins which translates into pulses, lentils, legumes in my plant based food world and add in different kinds of veggies (roots, stalks, leaves, fruits and more) so every meal is close to being a complete meal. When you have a 'hard to please' teenager at home, also compounded by the diet restrictions or lack there of of elderly parents - making the same dish over & over again won't fetch you any favorites and you get pushed to cook outside of your comfort zone.

When I was little, nammamma had a pattern to lunches, it would be a saaru & palya or saaru & gojju or a single huli (also known as sambar outside of Karnataka). The rationale was saaru is typically devoid of vegetables but is loaded with lentils while the palya/gojju brought in the veggie servings to the plate. On the other hand a Huli was an 'all in one' dish with both lentils & vegetables. She made food interesting by little tweaks and turns, using seasonal vegetables or with a variety of lentils & whole pulses, sprouted & non sprouted. There were always the tiny, tantalizing chutneys or pudis on the side. This worked perfectly too since we all sat together for lunch & dinner. Things have changed and my 5 member family doesn't always sit together for meals, especially week day lunches when eating out of lunch boxes is the norm for 3 of us.

But I continue to work around the idea of feeding the necessary nutrients to my family at the same time juggling to satisfy different age groups and palates:-). Variety is key to a happy tummy, feed the same stuff for 2 meals continuously, I am sure I will have a coup on my hands :-). I take refuge in this Ghashi when I don't feel like making the standard huli/sambar. This strikes all the right keys and tastes while providing both legumes and vegetables. The spices used are minimal and generate a mild yet tantalizing taste. You don't have to worry about cooking lentils/dals, but can prepare it in a jiffy with a little planning. Even if you didn't plan ahead, look in your pantry and pull out a chickpeas/garbanzo beans can reserved for emergencies like I did(believe me, it was an emergency earlier this week when I came home late in the evening and had the brain power the size of a teaspoon and couldn't really concoct anything elaborate). The best part of this recipe is that it stays well and makes a good lunch box addition. So, go for it whenever you are looking for a change.

Mangalorean cuisine is close to my heart given their liberal use of coconut, I am a nut when it is especially prefixed with coco :-). Broadly there is Tulu food without any meat or non vegetarian and then the Konkani food which makes use of seafood in addition to other meat. My father spent a year in Mangalore alone when we were little kids (since we were all in different stages at school & college and it would  have been uprooting to the family to move out of known and much loved Mysore). He grew a fond appreciation of Mangalore cuisine especially from the Udipi region. We got our Shavige oralu (handy tool to make rice noodles) from there and also some of the recipes rubbed off on Nammamma. Depending on which side of the coast you move up or down, the cuisine also leans heavily with either Kerala dishes or Goan recipes and hence tastes totally different. I have a couple of different variations of Ghashi from my different Mangalorean friends, one uses coriander seeds (which tastes very similar to huli and so I skip that) and another one makes use of fenugreek seeds which is what I have today.

There are different combinations of ingredients for Ghassi too, some popular ones are in the Notes section.
What do you need to make Ghassi? 
2 medium sized green plantains
1 cup cooked chick peas
1/2 cup grated coconut (fresh or frozen)
1 Tsp jaggery/brown sugar
small piece tamarind (about 1tsp of dry tamarind)
1 Tsp salt (adjust to taste)
1/8 Tsp turmeric powder
To roast: 
1 Tbsp urad dal
1/2 Tsp fenugreek seeds
4-6 dry red chilies (per taste)
1 Tsp oil
Seasoning: 
1 Tsp oil
1/2 Tsp mustard
1/8 Tsp asafoetida
4-6 curry leaves
2 dry red chilies (broken into pieces)
2 cloves garlic (optional, I didn't use it)

How do you make Ghassi?

• If you are using dry chick peas, soak them in water overnight and cook them with a pinch of salt until soft. 
• I skipped this step and used canned, cooked chickpeas. Drain water completely and rinse it a couple of times under running water. 
• Peel the plantain, remove ends and chop into bite sized pieces. Keep them immersed in water until ready to cook to prevent them from blackening. 
• Heat a wide kadai or heavy bottom pan, add a Tsp oil and roast the red chilies until they crisp up (30-45 seconds). Remove them to a plate. 
• Roast urad dal & fenugreek seeds in the remaining oil until both turn light pink in color (2-3 minutes). Remove onto the plate. 
• Once cooled, take all the roasted ingredients along with coconut, tamarind, jaggery, add 1/4 cup water and grind to a smooth paste. 

• Add the chopped plantain pieces to the pan along with 2 cups of water, salt and turmeric powder. Let it cook until plantain is just soft. 

• Add the cooked chickpeas, ground masala to the pan and mix well. 

• Let them come to a good boil on medium heat. Adjust consistency with water and salt as you prefer. Switch off. 

• Heat a seasoning pan with the tsp of oil, add mustard, curry leaves and dry red chilies and garlic if you are using it. 
• Once mustard starts to pop, add asafoetida, switch off and pour it onto Ghassi. 

• Serve this warm or hot with steamed rice or rotis. 

Notes: 

• Other favorite combinations for Ghassi - red pumpkin with cooked black eyed peas, sprouted whole green with potato, raw jackfruit with black chana. Idea is to mix to add vegetables and whole lentils together. 
• If you want to bring in the authentic konkan flavor, use virgin coconut oil for the seasoning, yummy :-)

Punjabi Chole - vibrant colors, bold flavors, everything that reminds you of Punjab

Hope everyone had a great weekend and getting ready to the week day routine. Weather Gods seem to have developed an unusual love for Seattle folks and it has been warm, sunny, bright this entire weekend while the neighboring ever sunny California is flooded with rains, hails and storms. I am not sure if this is a good sign of things to come but the optimist in me tells me to be grateful in the present. Beautiful Pacific Northwest is waking up from hibernation to show its colors. We went to visit some blooming daffodils yesterday, miles & miles of happy, sunny, yellow colored blooms had lit up the valley and it was gorgeous. Had a great couple of hours walking around in the open air, sitting down next to rows of daffodils and ofcourse taking pictures. The early spring is doing its magic and flowers are blooming earlier than usual.

All those rows of yellow flowers brought me memories of my all time favorite 'Dilwale Duhaniya Le Jayenge' :-) and I had to cook something from my Punjabi menu to feel totally satisfied. So it was all about a Punjabi brunch in our South Indian kitchen today.

Garbanzo beans are hearty, healthy and very satisfying whether you put them in a curry or a salad or a hummus. There is something very earthy about these beans that brings instant gratification and cheer. We have a couple of Punjabi joints in our area which we frequent and one thing that stands out is how creatively they use this bean in different dishes. From curries like saag-chole (greens cooked with garbanzo) to chats like Ragda patties, these beans take on a very key role. While I love them, I prefer my dry green peas in chats, they seem lighter than garbanzo beans.

I come from a state longitudinally opposite to Punjab and have been there only a couple of times as a visitor. So all my knowledge about Punjabi food is acquired. When a recipe is not something I have grown up with, I use my deductive tasting abilities to try and break down as many recipes as I can get my hands on and decide which one I like. Some of the recipes call for cooking garbanzo beans with tea bags to get that authentic color while some swear by making a potli (small bag made of muslin cloth) of spices and immersing it in beans as they cook to infuse flavor. Some recipes claim to be authentic pindi chole while some claim they are the best combos for Bhatura (deep fried, leavened bread made using flour & yeast). For a South Indian like me, this is all confusing and when it gets too much, I just stay away from the propaganda and let my own brain & heart (and ofcourse tongue) tell me what to do :-).

But the quest to get an authentic recipe never leaves my side. Authentic is defined as 'homely' in my dictionary and I pester folks to part with recipes from their private kitchen. I had seen this recipe on one of the foodie groups I happen to be a member of, while I make chole at home with my own spices and also using store bought powder, what drew me to this recipe was the title of the post which said, "mom's jagat famous chana masala". Like most of you, I am a sucker for something that comes from a mom's kitchen. So I had book marked this recipe for trying out and did that a couple months back. The flavor of the spice powder turned out far superior to any store bought masala I had used and it dished out a very authentic looking and authentic tasting chole when I cooked with it. I am completely hooked to this home made powder now and have already made it twice.

The first time I made the spice powder, I had a very fine anardana (pomegranate) powder in my pantry which kind of semi dissolved on heating and further liquified in my blender jar. The spice powder though lumpy (and totally un-photogenic) was extremely tasty :-). I had followed the proportions in the original recipe and had enough masala for 4 uses. When it got over recently, I went to the store to buy a better quality anadana powder (coarser) which stood strong to the heat. All is well and I have not only a good looking spice powder but totally delicious which makes taking pictures a pleasurable activity :-).

I will show you how to make a much simpler, tangy, tomatoey chole another day which has lot more gravy and is perfect with pooris or rice. I roast spices fresh and grind it along with onions & tomatoes in that recipe. But today, it is all about Punjabi chole from a Punjabi mom, so enjoy this succulent, spicy chole with your favorite roti or naan.

What do you need to make chole masala? 
Recipe source: http://www.foodfellas4you.com/chana-masala/
1/2 cup dhania seeds
8-10 dry red chilies
2 Tsp cloves
5 bay leaves (medium sized)
10 black cardamom (Badi elaichi)
10 pieces of 1 inch cinnamon
5 green cardamom
1/4 cup cumin seeds
1 Tbsp black pepper corns
1 cup anardana (pomogranate) powder
1/2 cup kasoori methi (dry fenugreek leaves)

How do you make chole masala? 

• Heat a heavy bottom pan on medium heat and add the first 9 ingredients listed above. 
• Roast until fragrant (takes about 5-7 minutes) stirring frequently for even distribution of heat. 
• Once a heavy aroma of the spices fill the air, add anardana powder & kasoori methi, mix well and roast for 1 minute. 
• Switch off and let the spices cool down in the pan. 
• Once completely cool, grind to a fine powder, store in air tight jar until ready to use. 

What do you need to make chole? 

2 cups dry garbanzo beans or 2 can cooked garbanzo beans
1 Tsp kala namak or black salt
1 Tbsp salt (adjust to taste)
1/2 cup finely chopped onion
1 inch piece ginger - julienned
1 medium sized ripe tomato - chopped into chunks
2 Tbsp chole masala (adjust according to your spice tolerance)

1 Tbsp oil

pinch of asafoetida

pinch of turmeric powder

1/2 Tsp cumin
1/2 Tsp sugar 

1 Tbsp fresh cilantro - finely chopped

How do you make chole? 

• If using dry beans, soak them in plenty of water overnight. 
• Next morning, wash the soaked chole, cook it in pressure cooker along with 3 cups water, black salt and 1 tsp salt until soft. 

• If using canned garbanzo, rinse them thoroughly under running water until the preservatives and the liquid runs off. 
• Put the cleaned garbanzo in a bowl, add 1 Tsp salt and 1 tsp black salt, mix well and let it stand until you are ready to use (atleast 15 minutes marination is recommended)
• Heat oil in a heavy bottom pan (kadai), add asafoetida, turmeric powder and cumin seeds
• Once cumin starts to sizzle, add finely chopped onion and 1/2 Tsp salt. 
• Cook until onion turns translucent. 
• Add the tomato chunks and cook until it becomes a mush. 

• Add the chole masala and mix well. 

• Add the cooked garbanzo along with the water it is cooked in (if using canned, add a cup of water), mix everything together. 
• Taste test, add more masala powder or salt to taste and adjust the consistency to your liking with water. 
• Add chopped cilantro on top, sugar, cover and let it cook on low heat for atleast 30-40 minutes for the flavors to develop. If you have a slow cooker, take it out and use, you can dump the prepared chole in to it, switch it on low and let it come to a slow boil. 

• Open cooking works too if you are using a heavy bottom pan and stir it once every 15 minutes or so. 
• Serve hot chole with a wedge of lemon, sliced onions and oil roasted green chilies as a side dish to naan, roti or Batura. Perfect meal and a sure ticket to siesta :-)

Notes: 

• I use anardana powder as I don't easily get the dry seeds here. Buy the coarse variety since the fine powder becomes sticky on heat and spoils the powder (lesson learnt by mishap :-))
• Adding a bit of sugar brings a soft touch to the spices and enhances the taste, skip it if you like the spice flavors as they are. 
• I don't personally like the bay leaves flavor to overpower so have mentioned medium sized leaves, original recipe specifies big sized leaves
• The amount of ingredients makes about a cup & half of masala powder, store it in airtight container and use as needed. 

• You can make this chole with gravy or almost dry depending on your preference - adjust water
• If you make the drier version of chole, turn it into a yummy snack/chat by serving with a few roasted potatoes, chopped onions, tomatoes, topped with sev :-)

Pumpkin cutlets - color, crunch, spice to celebrate beautiful autumn

I was just thinking yesterday that if I keep up the rate at which I am writing my blog posts, I would be doing one per season and talking about changing seasons :-), do I see heads nodding out there? come on, really, I am not that infrequent. Didn't I chat with you all when the trees were just turning colors at the tips? now that I said it aloud, I guess it has been a while since they are all in full colors now. Life has been going at supersonic speed and before I realize the weekend would have whizzed past and planted me right at the start of a work week. This week we had a fall festival at work and I took some delicious veggie fried rice with cucumber raita making it right bang in the middle of work week. Not that I am complaining, I am savoring all of it..

Today being Halloween, we have been opening the door to kids dressed up in different costumes since evening and sharing candies with them, Elsa (from Frozen) seems to be the 'in costume' for little girls while spiderman is going strong with the little guys :-). My own little girl is all grown up for 'trick or treating' and she would have done some horror movie watching with her friends if it was not her college application time, she is heads down into work currently. Flora is excitedly barking every time someone comes up the front steps but waits patiently behind me as I hand out candies to the kids and do small talk with them :-), she just wants to be part of the excitement.

Back to blogging, last week, on my grocery shopping I spotted these really bright orange colored, perfectly round and cute looking pumpkins in the store and on a whim bought one. DD & BH thought it was a carving pumpkin as Halloween was just around the corner and became apprehensive knowing my free hand skills :-). I had to reassure them that I had no plans to show off my carving creativity on the pumpkin but rather was planning to cook with it. Since I bought the pumpkin home without any idea of a recipe, I wanted to be adventurous this time and try out something new and outside of my repertoire.

A quick search landed me on these really toasty looking pumpkin fritters which immediately reminded me of the Indian cutlets. Cutlets are some of the very popular and sought after snacks in India. You can make cutlets with pretty much any vegetable as long as you have something that binds the ingredients together, some of the common choices being starchy roots like potatoes, sweet potatoes, plantains etc. Coated with a coarse powder like bread crumbs or rava gives the final product a toasty finish whether you deep fry, shallow fry or bake them in the oven. DD has loved cutlets ever since she first had them on a train journey in India. Infact her top 2 reasons for making a train journey in India are the upper births where she gets to cuddle up with a book and the cutlets or other food served during the journey :-)

The version of cutlets I have today don't have any of the usual suspects, but does blend two vastly different ingredients to make them work together. Pumpkin puree brings a subtle aroma and flavor while bland garbanzo beans add body to the cutlet. They are crunchy on the outside and soft on the inside. The original recipe had hemp seeds which I replaced with sesame seeds and instead of the vinegar, I used lemon juice and amchoor powder.

What do you need to make pumpkin cutlets?
Recipe source
1 cup cooked chick peas/garnanzo beans (I used the can)
1/2 cup pumpkin puree
1 Tsp red chili powder (adjust to taste)
1 Tsp sesame seeds
1 Tsp salt (adjust to taste)
1/2 Tsp amchoor (dry mango) powder
1 Tsp lemon/lime juice
2 Tbsp chopped cilantro
2 Tbsp oil to shallow fry
3/4 - 1 cup bread crumbs

How do you make pumpkin cutlets?

• Take chick peas in a bowl, slightly mash them
• Add the pumpkin puree and all other ingredients except for bread crumbs & oil.
• Make golf ball sized balls from the mixture, roll them completely in bread crumbs.

• Heat a pan/griddle (preferably cast iron for even heating)
• Add a couple of drops of oil on the pan, flatten the bread coated balls to make patties, place them on the hot pan.

• Fry on medium heat until the bottom turns bright pink. 
• Flip over, add a couple drops on the top and cook until the other side turns pink too. 

• Serve off the pan with a dollop of ketchup or green chutney   

Notes: 

• I used home made puree, use canned if you don't have it. Also, I picked out just the cooked pumpkin pieces and mashed them with the beans, don't use the water in this recipe as it makes the mixture very soft. 
• If the mixture becomes too damp, use a spoon of besan or plain AP flour.