Rajma

Ingredients:
Rajma 1 cup
Salt to taste
onion 1 big finel chopped
Tomato 1 big
green chilli 3
Ginger 1.5"
Garlic 3 cloves, minced very finely
Rajma masala 2 tbsp
Cilantro leaves chopped finely, to garnish
Haldi 1/6th tsp
Oil 2 tbsp

Method:
Soak rajma in a lot of water overnight else just boil it for 15 min in microwave.
Add rajma to pressure cooker, add suffcient water.
To this add salt and haldi. Pressure cook it for 2-3 whistles and then let it cook for another 20 min on low.
In a wok add oil. Let it heat.
Add jeera to it and let it splutter.
Add garlic to it.
Now add onions. Let it fry
In the meantime blend together tomato, green chilli and ginger.
Once the onion is translucent, add the rajma masala and above blended mixture to it.
Let it fry till oil separates.
Add this masala to the boiled rajma and give one more whistle.
Garnish wih dhania leaves.
Serve hot with rice or roti

Choley Bhaturey

Ingredients:
For Bhatura:
2 3/4 cups plain flour
2 cups atta
1 tsp salt
1 tsp baking soda
250 gm plain curd
water
oil

For choley:
2 cups channa
3/4 tsp baking soda
1 tbsp tea leaves-tied in a small cloth
salt to taste
2 tbsp ginger-finely shredded
3-4 green chillies-slit a little
2 potatoes-large, boiled, peeled and quartered
2 tbsp coriander powder
1 tbsp cumin seeds-roasted and powdered
1 tsp garam masala
1 tsp black pepper powdered
1 tbsp pomegranate seeds-powdered
3/4 cup oil
1 lemon quartered

Method:
Bhature:
Place refined flour and atta in a bowl.
Stir in 1 tsp salt, 1 tsp baking soda and about 250 plain yoghurt.
Slowly add water if necessary until a soft dough is forms.
Lightly knead dough in bowl until soft and smooth.
Your finger should be able to press in with hardly any pressure.
Shape dough into a ball and place in a bowl. Cover with a damp cloth and leave to rise in a warm, draught free place around two to three hours.
Knock back enough dough and break it into 20-25 walnut-sized pieces.
Roll into smooth balls, and then roll out thinly into rounds on a lightly floured surface with a floured rolling pin.
Heat oil in a wok over high heat until a small piece of dough thrown in comes back up to the surface immediately.
Fry the bhaturas until lightly brown on each side.

Chole:
Add baking soda to the channe and soak for at least 3-4 hours.
Cook channe in fresh water with tea leaves and 1 tbsp salt.
Remove tea leaves and excess water.
Add cumin, coriander, garam masala, black pepper, pomegranate seeds, 1 tbsp salt to the channe. Mix well together.Heat the oil, add ginger, stir a few times, until slightly brown. Add green chillies and stir a few times.
Add the channa mixture and potatoes and stir continuously till well mixed and slightly fried.
Serve hot, garnished with the lemon quarters.