Chole/Chana Masala

Ingredients:
Chick peas (kabuli chana) -1 cup
Onion -1
Tomato -2
Green chilli -3 or 4
Garlic - 4 or 5
Ginger - small piece
Bay leaves -2 or 3
Red chilli powder -1 tsp (According to your taste)
Turmeric Powder -1/2 tsp
Coriander powder -1 tsp
Garam Masala Powder -1 tsp
Oil -3 tbsp.
Salt to taste
Coriander leaves for garnishing

Preparation:
1.Soak chick peas in water for overnight.
2.Pressure cook chick peas until tender.
3.Cut onion, tomato and green chilli. Grind it smooth paste along with ginger and garlic.
4.Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5.Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6.Add water enough to make thick gravy. Bring the gravy to boil.
7.Add cooked chick peas (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
8.Garnish with chopped green coriander leaves and serve hot.

It goes with Roti and Right combination is Poori....

RidgeGourd/Beerakaya Curry

Ingredients:
1 tbsp oil
½ tsp mustard seeds
5-6 crushed garlic cloves
8-10 curry leaves
1 large onion finely chopped
2-3 green chillis slit length wise
3 ridge gourds peeled and chopped into small pieces
1 tsp red chilli pwd
¼ tsp turmeric
¼ tsp coriander pwd
salt to taste
2 cups water
1 small cup milk

chopped coriander leaves for garnish

Preparation:
1 .Pre-heat oil in a cooking vessel. Add mustard seeds and let them splutter. Add the crushed garlic cloves and curry leaves and stir fry for a few seconds.

2. Add the chopped onions and green chillis and sauté till the onions turn light brown color. Add the chopped ridge gourd pieces, combine and cook on medium heat for 5 mts.

3. Reduce heat and cover with lid and cook further for another 7-8 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.

4. Add the water, bring to a boil, reduce heat, cover with lid and cook till all the water evaporates.

5. Lastly, on medium flame, slowly add the milk to the curry, while stirring continuously for 3-4 mins or till you get the desired curry consistency. Constantly stir otherwise the milk will curdle.

6. Garnish with fresh coriander leaves and serve with hot rotis or steamed white rice.