My hubby celebrated his birthday early this month. In between with Diwali and our vacation I was unable to post it here. I planned a surprise birthday party for him and invited all his friend's home for dinner. Hubby was not aware of my plan and when he was back from office the house was decorated with balloons and ribbons. Friend's helped me out to carry on with the plan perfectly and it was the best birthday party. I baked a blackforest cake from Nita Mehta's book. The icing was melting at rapid speed and I was not sure of it so I rushed to the nearest bakery and got a mocha cake. Hubby had two cakes to be cut.
We had a dinner menu consisting of all my hubby's fav. Green salad, Puri, Chole, Idli, Sambar, Biryani and potato masala. My friend and her mother made Biryani and Potato masala. I need to learn the recipe from aunty. She is a wonderful cook. I was not able to get all the pics. Hence few of them to share with you.
You can find idli recipe here. I used ready made sambar powder to make sambar.
1 cup Chickpeas (soaked overnight and pressure cooked until soft)
2 Onions finely chopped
1 tbsp finely chopped and crushed Ginger & Garlic
1 Bay leaf
1/4 tsp Cumin seeds
1/2 tsp Chat masala
1/4 tsp Amchoor powder
1-2 tbsp Everest chhole masala powder
1 tbsp or more Red chilli powder
1/4 tsp Turmeric powder
a generous pinch of kasuri methi
1 tbsp Tomato ketchup
1/2 tsp Coriander cumin powder (Optional)
Salt to taste
2 tbsp Oil
Coriander leaves chopped for garnishing
1) Pressure cook the chickpeas until soft. Drain and reserve the liquid. Blanch the tomato in hot water. Peel and puree.
2) Heat oil add Cumin seeds and bay leaf. When they splutter and chopped onion and ginger garlic paste. When Onions turns pinkish add Tomato puree and cook until the raw smell goes off.
3) Add in all the masala powders and stir for a min or two.
4) Add in cooked chana with little water (from boiled chickpeas) and salt. Let it boil. Add a tbsp of tomato ketchup and kasuri methi and give it a quick boil. (I read in some blog that adding tomato ketchup gives it the dhaba taste. From then on I have been using it regularly and everyone has liked the taste of chhole. I am not able to get the blog name. If anyone has an idea please suggest. I would like to give the credit to the blogger) Mash few chickpeas to get a thicker gravy. Taste the gravy and add any seasoning if needed. Let it boil until you get desired consistency.
5) Switch off. garnish with chopped coriander leaves. Serve hot with Puri accompanied with freshly chopped onion and lemon.