Mughlai Keema Masala

After a long time we took out pressure cooker recipe booklet and decided to cook from it. Amma said we should start with it as those cookbooks have been with us for a while now. Seeing this different take on our regular mutton keema, she was hesitant to try. However I said we should try it as we never change from our recipe at all.

As expected boys didn't like the keema being in a different colour, rather not their usual brown curry colour and in green. However rest of the folks liked it a lot and infact felt it was more rich and nice. The original recipe calls for omelette strips to be placed on the plate and served with this mughlai keema. I was somehow not for it and skipped it.

So stay tuned for some more recipes coming from the pressure cooker booklet!

Mughlai Keema Masala

Ingredients Needed:

Mutton Keema - 1/2 kg
Onions - 2 large
Tomato 2
Turmeric 1/2
Oil for cooking
Salt to taste

For the paste
Shallot / Sambar onions - 7-8 nos
Cumin seeds - 1tsp
Garlic - 1 pod
Ginger - 1"
Green chilies - 5 nos
Bunch coriander leaves
Cardamon -2
Clove - 2
Cinnamon 1"

How to make the Mughlai Keema Masala

Wash and clean the keema, then add a cup of water and pressure cook.

Grind to a smooth paste all the ingredients listed under the paste. Keep it aside.

Then heat a kadai with oil, add onions, saute till golden brown, then add tomatoes, turmeric, salt, cook well. Then add the boiled keema, saute well.

Now add the ground paste and cook in simmer, till everything gets nicely cooked and done. This takes about 10 - 15 mins.

Serve with rotis.

Dhabe de Chole | How to make Punjabi Dhabe de Chole

For the next day of cooking from my bookmarked recipes, I picked up Vaishali's Dhabe de Chole. This recipe is supposed to the Punjabi Dhaba style of making Chhole. I have always been obsessed with Punjabi food, more-so with Dhaba dishes. So the moment I read that it was Dhaba style, I had to make it.

Since most of our Sunday Breakfast is Poori Channa, I thought it would be a good thing to change the channa and see if the kids like. It was a super duper hit and kids enjoyed their meal. I was so happy that I was including yet another chhole recipe to my collection! Vaishali says she got this from her Punjabi friend's mom, so its authentic recipe and not much of a fuss in making it.

Since I skipped using tea bags, my chhole is not as dark as Vaishali's. I am sure that also lends some taste to the greavy. Since we don't stock tea bags, didn't have any on hand. However taste wise its very delicious.

If you are fond of chhole, then you must try this.

While I was making this, Veena pinged me asking for my chhole recipe links. She said she wanted to make for fourth week. I was grinning and told her that its funny that I should be also be trying a channa recipe from Vaishali and she was doing from mine!

Well back to the recipe, you make and enjoy with pooris!

Dhabe de Chole

Ingredients Needed:

For the Chole

Kabuli Chana - 1 cup
Potato cubed - 1
Onions sliced 2 medium
Ginger - 1"
Green chilly sliced 2 -3
Coriander - Cumin powder - 2 tsp
Black salt 1 tsp
Roasted cumin pwd 1 tsp
Black pepper pwd 1/4 tsp
Tea bags 2 -3 (I skipped)
Salt to taste

Soak the chana for 5-6 hours or overnight. Change waters couple of times.

Put everything in pressure cooker and cook for 3 whistles or till the channa is soft. I PC channa first for 2 whistles and then add all the ingredients and PC for one more.  Let the pressure fall down.

Meanwhile you can make for the masala for tempering

Spice Masala

Ghee - 2 tbsp
Oil - 2 tbsp
Bay leaf - 2 
Black cardamom 1
Red chilly pwd 1 tsp
Coriander - Cumin Powder 1 tsp
Black pepper pwd 1/4 tsp
Aamchoor pwd 4 tso
Garam masala 1 tsp

Heat oil and ghee. Add bay leaf and black cardamom. green chillies.

Add all the spices and roast for a few minutes.

When it starts becoming aromatic, add to the channa in the pressure cooker.

Once again pressure cook these for a whistle.

After the pressure falls, remove the tea bags, bay leaf and the cardamom.

Serve hot with ready kulchas/bread /pav/rice /bhatura.