Grilled Prawns

Ingredients
Prawns/Shrimps 200 grams
Black grapes 8-10
Red grapes 8-10
Green grapes 8-10
Salt to taste
Honey ½ cup
Balsamic vinegar ¾ cup
Red chilli flakes 1 teaspoon
Oil 2 tablespoons + to grease

Method
1.shell, wash and de-vein prawns.
2.skewer the prawns and grapes onto a skewer in the following order: first black grape, prawn, red grape and finally green grape.
3.Season with salt and cook on an oiled grill.
4.Heat a pan and add honey. Add salt and balsamic vinegar and mix well.
5.Add red chilli flakes, mix and set aside.
6. Baste the prawns with a little oil and turn around so that they get cooked evenly all round.
7.Once ready, place the prawns and grapes on a platter. Pour the sauce over and serve hot.

Mumbai Ka Masala Toast

Ingredients
Serves 4
12 Bread slices
1 tsp Oil
1/2 tsp Mustard seeds
8-10 Curry leaves
2 Green chillies (finely chopped)
3 medium sized Potatoes (boiled & mashed)
1/2 tsp Red chilli powder
1 tsp Dry mango powder (amchur)
Salt to taste
1/2 cup Butter (softened)
2 medium sized Tomatoes (cut into round slices)
2 medium sized Onions (cut into round slices)
Pepper powder to taste
1½ cups Cheese (grated)
2 small sized Capsicum (cut into long strips)


Method:
Heat oil in a pan. Add mustard seeds. When they splutter add curry leaves and green chillies. After a minute add mashed potatoes, red chilli powder, amchur powder and salt. Mix well and set aside. Apply butter to two slices of bread. Arrange a little portion of the prepared potato mixture on one of the buttered slices, top it up with a few slices of onion, a few slices of tomato, sprinkle some salt and pepper. Keep another bread slice over it with buttered side down. Sprinkle a little grated cheese and capsicum strips over the bread slice. Finally cover with a third bread slice. Apply a little butter on both the sides of the sandwich and grill it till golden brown and crisp. Cut into triangles and serve hot with tomato ketchup. Similarly prepare the other sandwiches.

Besanwali Murg Tangri

Serves 3-4

Ingredients:
400 gms chicken - cut into 1 and 1/2" pieces or 6 legs (drumsticks)
3/4 cup milk
1 tsp red chilli powder
3/4 tsp salt

GRIND TOGETHER TO A PASTE THESE INGREDIENTS
1/2" piece ginger
2-3 flakes garlic
2 saboot kali mirch (peppercorns)
2 Laung (cloves)
2 chhoti iIIaichi (green cardamoms)
1 tsp jeera (cumin seeds)
2 tsp saboot dhania (coriander seeds)
3/4" stick dalchini
3/4 tsp saunf (fennel)

COATING INGREDIENTS:
8 tbsp Besan
6 tbsp curd
1 tbsp chopped fresh dhania
1/2 tsp salt
1/4 tsp red chilli powder
1/4 tsp ajwain (carom seeds)

Method:

1. Grind together ginger, garlic along with all the saboot masalas to a paste. Use a
little water if required. Keep the ground paste aside.
2. Mix together 3/4 cup milk with 1/4 cup water. Heat and bring to a boil.
3. Add the above ground masala, 1 tsp red chilli powder and 3/4 tsp salt.
4. Add chicken also to the milk. Give 1-2 boils. Cover and lower heat. Cook for 8-10 minutes or till the chicken is tender. Increase the heat and cook till completely dry. Remove from fire. Cool.
5. To the cooked chicken add all the coating ingredients. Mix well.
6. Heat 3 tbsp oil in a pan and fry 2-3 pieces at a time to a golden brown colour.
7. Sprinkle some freshly ground pepper and serve hot with chilli garlic chutney and Dhaniya Pudina Chutney.

Punjabi Kadhi

Ingredients:
1 Small cup Besan (Rajdhani Besan is good)
2 Cups खट्टी दही (Sour Curd)
1/2 tsp Haldi Powder
2 1/2 tsp salt or to taste
3/4 tsp chilli powder (acc. to taste)

Other Ingredients:
2 tbsp refind oil
1/2 tsp jeera (Cumin seeds)
1/2 tsp methi daana (Fenugreek seeds)
1 Moti Illaichi (Black Cardamom)
2 Laung (cloves)
3-4 dry, red chillies

Ingredients for Pakoras (Besan Dumplings)
1 cup besan (gram flour)
1/3 cup water approx.
1 Big Onion - chopped finely
1 small potato - chopped finely
1/2" piece ginger - chopped finely
1/2 tsp red chilli owder
2 green chillies chopped finely
1 tsp salt or to taste
1/2 tsp garam masala
1 tsp dhania powder
a pinch of baking powder
oil for frying

Tadka/Tempering Ingredients:
2 tbsp oil
1/2 tsp jeera (cumin seeds)
1/4 tsp red chilli powder, preferably red chilli flakes

Method:
1. Mix khatti dahi, besan, salt, haldi, red chilli powder and 5 1/2 cups of water. Beat well till smooth and ensure there are no lumps remaining in this mixture.
2. In a big heavy bottomd pan heat oil and add jeera, methi daana, moti illaichi and laung. Also add whole red chillies too.
3. When jeera turns golden add the curd water mixture, stir continuously till it starts boiling. After one good boil,lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.
4.To prepae pakodsa, mix besan with water to make thick paste.Beat really well.Add all the pakora ingredients in it. Beat well to get a soft dropping batter.
5. Heat oil and drop spoonful of pakoda batter and deep fry pakoras on medium heat till golden brown.
6. Add pakoras to the ready Kadhi.
7. Forthe tadka, heat oil in a small pan. Reduce flame and add jeera.
8. When it turns golden remove from fire and add red chilli. Pour oil on to the hot kadhi in the serving dish.
9. Mix lightly and serve hot with boiled/ steamed rice.

Imp Tip: To get red chilli flakes, dry grind whole red chillies roughly in a small grinder.

Enjoy Punjabi Kadhi!!

Veggies in Thai Red Curry

Ingredients
Serves 4
4 medium sized Carrot (3 cm sticks)
1/2 small sized Cauliflower (separate into small florets)
10-15 French beans (3 cm pieces)
1/2 small sized Cabbage (1 cm pieces)
1 medium sized Capsicum (3 cm pieces)
1 tbsp Oil
1 tsp Lemon juice
Salt to taste
3/4 cup Thin coconut milk
100 gms Bean sprouts
4 tbsps Roasted peanuts (crush)
For red curry paste
8 Red chillies whole
4 inches Lemon grass stalk
4 tsps Coriander seeds
2 tsps Cumin seeds
6 Peppercorns
2 medium sized Onions (chopped)
4 cloves Garlic (chopped)
Salt to taste


Method
To make red curry paste, mix whole red chillies, lemon grass, coriander seeds, cumin seeds, peppercorns, chopped onion, garlic, salt and a little water, then grind into a fine paste.
Then Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.
Now let it cook on medium heat for five to six minutes, stirring occasionally.
Add cabbage and capsicum, mix well.
Add red curry paste, stir well, cook on high heat for one or two minutes.
Stir in lemon juice and salt.
Mix well and add thin coconut milk.
Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts.
Stir hot with steamed rice.

Chutney Waale Bharwaan Baingan

Ingredients:
500 gms Small round Brinjal ( Baingan)
3-4 whole red chillies
pinch of Hing
1/4 tsp methi dana
1 Onion - finely sliced
1/4 tsp salt
1/4 tsp garam masala powder
1/4 tsp haldi powder
1/4 tsp red chilli powder
juice of 1/2 lemon
4 tbsp oil

Dry roast together the following ingredients:
2 tsp til (sesame seeds)
2 tsp saboot dhania
1/2 tsp jeera
2 whole red chillies

Nutty Chutney Ingredients:
1/2 cup fresh coriander leaves
3 tbsp roasted peanuts
1 tomato
3/4 tsp salt
1/4 tsp sugar
1/4 tsp amchoor
1 inch piece ginger
5-6 garlic flakes
2-3 green chillies

Method:
1. Wash and slit brinjal in four, leaving the stem intact. Let the brinjals intact at the base. Don't cut them fully.
2. Mix the freshly roasted masalas with the ingredients of the nutty chutney and grind together to a thick paste.
3. Do the filling in the brinjal with this paste.
4. Heat oil in the pressure cooker. Add hing, whole red chillies and methi dana.
5. Add the sliced onion and fry till light golden.
6. Add salt, garam masala, heldi and red chilli powder.
7. Now add the Brinjals. Gently fry them on low flame for 3-4 minutes or till the skin changes colour.
8. Add 1/2 cup water. Scrape the masala sticking to the bottom of the cooker. Close the cooker and pressue cook to give one whistle and keep on a low heat for 3 minutes. Remove from fire.
9. Sprinkle the lemon juice over the brinjals. Serve Hot!!

Chicken 65

Ingredients
Serves 4

450 gms Chicken (boneless, 1½ inch pieces)
1/2 cup Yogurt
1½ tbsps Lemon juice
2 tbsps Rice flour
Salt to taste
8-10 tbsps Oil
20 Curry leaves

Masala
6 cloves Garlic
1/2 inch stick Turmeric (fresh)
2 tbsps Coriander seeds
1 tbsp Peppercorns
4 Red chillies whole
2 one inch pieces Ginger


Method

• Grind masala ingredients to a fine paste along with ten curry leaves.
• Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste.
• Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator.
• Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously.
• Add another batch of the chicken and repeat.
• Lower the heat once all the chicken has been added.
• Turn the pieces frequently, basting with the remaining masala.
• Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside.
• Adjust salt, add the remaining curry leaves, toss well and remove.
• Drain the excess oil and serve the chicken hot.
  

Imp Tip:
If you cook the chicken with the bones it will be more succulent and tasty.

Fried Chicken Chettinaad

This one is dedicated to all my freinds from Tamil Nadu.

Ingredients
Serves 4
800 gms Chicken (1 medium sized)
2 medium sized Onions (roughly chopped)
1 inch piece Ginger (roughly chopped)
4-6 cloves Garlic (roughly chopped)
4 Green chillies (roughly chopped)
4-6 Red chillies whole
1/2 tsp Turmeric powder
1 tbsp Lemon juice
2 tbsps Rice flour
Salt to taste
10-12 Curry leaves (finely shredded)
Oil to shallow fry

Slit chicken through the backbone and the breast, into two equal halves.
Make three to four half-inch deep cuts on breast and leg pieces.
Grind onion, ginger, garlic, green chillies and red chillies to a smooth paste adding a little water if required. Blend turmeric powder, lemon juice and rice flour into the masala paste and mix in salt to taste.
Apply this mixture thoroughly and liberally on the chicken and leave to marinate for two to three hours, preferably in the refrigerator.
Mix in shredded curry leaves into the chicken.
Heat oil in shallow pan, add marinated chicken and sauté on high heat for two minutes on both sides to seal the exterior.
Reduce heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade.
Sprinkle a little water, if the chicken starts drying.
The last few minutes of the cooking should be done on high heat again, so that the surface of the chicken is crisp and golden brown.
Cut into smaller pieces and serve hot.

Shahi Murgh Do Pyaza with Saffron

Ingredients
Serves 4

800 gms Chicken (1 inch pieces on the bone)
25 Almonds (roasted)
1 tbsp Sunflower seeds (chironji)
1 tbsp Poppy seeds (khuskhus)
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsps Ginger paste
1 tsp Garlic paste
2 tsps Red chilli powder
1 tsp Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp Garam masala powder
Saffron a pinch

Method:

• Grind almonds, chironji and khuskhus to a fine paste.
• Heat oil a pan and sauté sliced onions to golden brown colour.
• Add ginger paste, garlic paste and sauté for two minutes.
• Add red chilli powder and turmeric powder.
• Add chicken pieces and stir-fry for five minutes.
• Sprinkle a little water at intervals so that the masala does not burn.
• Add salt.
• Add the yogurt and cook further for a minute.
• Add almond-chironji-khuskhus paste and cook for five minutes stirring continuously.
• Pour in three cups of chicken stock and bring to a boil.
• Once the mixture boils cover and simmer for twenty minutes.
• Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
• Serve with parathas.

Bhavnagri Mirch Wala Murgh

Ingredients
Serves 4

800 gms Chicken (2 inch pieces on the bone)
10-12 small Bhavnagri chillies
2 tsps Fennel powder (saunf)
1/2 tsp Fenugreek seed powder (methi powder)
2 tsps Roasted cumin powder
2 tsps Yellow mustard seeds (crushed)
1/2 tsp Onion seeds (kalonji)
Salt to taste
1 cup Yogurt (whisked)
2 Green chillies (crushed)
2 tbsps Oil
2 medium sized Onions (sliced)
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder

Method:

1. Slit bhavnagri chillies and remove seeds.
2. In a bowl mix together fennel powder, fenugreek seed powder, roasted cumin powder, crushed yellow mustard seeds, onion seeds and salt.
3. Stuff this mixture into the slit chillies and set aside.
4. Take chicken pieces in a bowl.
5. Add salt, yogurt and crushed green chillies and let it marinate for about fifteen minutes.
6. Heat oil in a pan.
7. Add onions and sauté till they soften.
8. Add the stuffed chillies and mix.
9. Add ginger paste, garlic paste, coriander powder, turmeric power, red chilli powder and sauté for two to three minutes.
10. Cover and cook till the chillies soften.Add marinated chicken and mix well.
11. Cover and cook on high heat for about ten minutes.
12. Uncover and stir once.
13. Cover and cook on low heat for another ten minutes.
14. Serve hot.

Karai Chicken

This is a wonderful non veg side dish. Perfect if you are hosting a lunch or dinner or cooking for your folks at home.
Ingredients:
Serves 4

• 500 gms Chicken (1 inch sized pieces)
• 3 tbsps Oil/Desi Ghee
• 1/2 tsp Cumin seeds (जीरा)
• 2 medium sized Onions (finely chopped)
• 1 tbsp Garlic paste
• 6-7 Red chillies whole (साबुत लाल मिर्च)
• 1 cup Tomato puree
• 1/2 tsp Kasoori methi (सूखी कसूरी मेथी)
• Fresh coriander leaves (finely chopped)a few sprigs
• 1 inch piece Ginger (julienne) (लम्बा लम्बा कटा हुआ अदरक)
• 1/2 tsp Red chilli paste (Just gring some red chiilies with a little water/you can also use the readymade ones available commonly at all grocery shops)
• 1 small sized Capsicum (long thin sliced)
  

Method

1. Heat oil in a pan and add cumin seeds, chopped onions and cook till brown.
2. Add garlic paste and sauté.
3. Add chicken pieces and sauté.
4. Break red chillies and crush to a coarse powder.
5. Add crushed red chillies and mix.
6. Add tomato puree and cook for a few minutes or till the chicken is done.
7. Add kasoori methi, fresh coriander leaves and ginger julienne.
8. Sauté.
9. Add red chilli paste and mix well.
10. Add sliced green capsicums, mix and cook for a minute.
11. Serve hot in a karai.

Yes serve in a karai, these days there are many karai style serving bowls available specially the ones with a copper bottom..As the name suggest this dish becomes doubly tempting if served in a karai...

Enjoy Folks and don't forget to give your reviews...Would really appreciate a comment from you.

Aaloowala Gosht (Mutton)

You all must be thinking Aaloo is mostly cooked as a veg dish...Today i thought of posting a non veg dish with aaloo. I always get some great reviews about this dish...as it is perfect for mutton lovers and perfect for those who don't eat mutton but eat aaloo marinated in the mutton gravy...Sounds interesting..try this one truly a perfct north indian dish ( Saddae Punjaab se)...

Ingredients:
Serves 4
3 large sized Potatoes (cut into 1 inch cubes)
1/4 cup Yogurt (whisked)
1 inch stick Cinnamon
Salt to taste
1 Bay leaf
1 tsp Garam masala powder
600 gms Mutton (cut into 1 inch cubes)
2 tbsps + to deep-fry Oil

Ground into a fine paste these following ingredients:
1 tsp Red chilli powder
2 Red chillies whole
2 cloves Garlic
1 large sized Onion (roughly chopped)
2 medium sized Tomatoes (roughly chopped)
1 tsp Cumin seeds
1 tsp Coriander powder
2 Cloves

Method:
First of all heat oil in a pan and deep-fry potatoes till light brown in colour.
Drain onto an absorbent paper and keep it aside.
Now pressure-cook the mutton pieces with salt till three forth done.
Heat two-table spoon of oil in a kadai and add bay leaf, cinnamon, ground masala,yogurt and salt and fry till the oil surfaces. (घी ऊपर तक आ जाना चाहिये)
Add boiled mutton pieces and cook in masala till almost done. This is an important part ensuring you are stirring it very well with the masala so that the mutton pieces are mixed really well.
Now add fried potatoes garam masala powder and one cup water and simmer for two to three minutes.
Serve hot with steamed rice.

गोलू मोलू आलू

The name is tempting and so is the dish..Note the ingredients now:

1 tsp Cumin seeds
16-20 Baby potatoes
1 tbsp Lemon juice
1 tsp Coriander seeds
4-5 Cloves
1 tsp Fennel seeds (saunf)
2-3 Green cardamoms
2-3 Red chillies whole (broken)
2 tbsps Oil
Salt to taste

Method:
1. Wash and wipe the potatoes and cut into two to four pieces each without peeling.
2. Dry roast cumin seeds, coriander seeds, cloves, fennel seeds, green cardamoms and red chillies.
3. Cool and grind coarsely.
4. Heat oil in a pan and the potato pieces and salt.
5. Stir, cover and cook on medium heat.
6. Once the potatoes are cooked, add the freshly ground roasted mixed spices (generously).
7. Mix well, cover and cook on medium heat for another five minutes.
8. Open the lid, add lemon juice and remove from heat.
9. Mix, cover and keep aside for at least five minutes.
10.Serve while it is still hot.

Aaloo Manchurian

This recipe is also zara Hut ke...You must have tried Gobhi Manchurian..but try this one it tastes even better and yes..a further twist can be that you have a aalo manchurian and gobhi manchrian mixed and served!!! So try this innovative Indo Chinese Dish..you will not regret...
Ingredients:
3 large Potatoes (Aaloo)(Chop into wedges shape)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup thin sliced Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil
2 Sprigs of Spring Onions finally chopped
Thai Sweet and Chilli Sauce (Optional)

Method:
1.Make a paste of maida, corn flour and salt using water.
2.Dip the Potato Wedges in the mixture and deep fry till golden brown.
3.Keep aside on a tissue paper.
4.Heat oil in another pan and add the ginger and garlic paste, let it saute for two minutes till light reddish brown.
5. Add thin sliced chopped onions and green chilis to it and saute for some more time.
6. Mix aginomoto, soya sauce and tomato sauce to it.You can also add green chilli sauce and thai sweet and chilli sauce to taste it even better.
7.Add fried Potato Wedges kept aside and mix well.
8. Let it cook for 5-7 minutes and the Garnish it with coriander leaves and spring onions.
9. Serve it hot with momos or noodles.

Its really really tasty tasty yummy yummy.

Khatta Teekha Chatpata Aaloo

Just reading the title of this dish leaves one with a mouth watering stuff!!

So read on an note the Ingredients:

1/4 kg Baby potatoes
2 tsps Kashmiri red chilli powder (For that lovely red tandoori colour)
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
Fresh coriander leaves a few sprigs (Chopped finely)
2 tsps Oil (You can also use Desi Ghee to enhance the taste)
1/2 tsp Mustard seeds
Salt to taste
2 tbsps Tamarind pulp ( Imli ka paste)
Chaat Masala Chutki Bhar

Method:

1.Wash baby potatoes well under the running water.
2. Do not peel them, leave them with the skin.
3. Masala Paste: Now Blend together Kashmiri red chilli powder (Laal Mirch), turmeric powder (Haldi Powder), coriander powder (Dhania Powder) and cumin powder (Jeera Powder)with two to three tablespoons of water to make a smooth paste.
4.Clean, wash and chop coriander leaves.
5.Heat oil in a pan, add mustard seeds let it crackle.
6. Add potatoes, salt to taste and half a cup of water in it.
7.Cover and cook till potatoes are half done.
8.Stir in the masala paste.
9.Cover and cook till potatoes are completely cooked.
10.Add coriander leaves and mix well.
11.Add tamarind pulp and cook on low heat for ten to fifteen minutes.
12.Sprinkle chaat masale.
13.Serve hot.

Works very well as a side dish for lunch and dinner..you may want to add some chopped green chillies as well from the top incase you wanna a mouth watering and eye watering experience ;0)

Cheers

Potato Wedges McDonald Style with a twist

This Recipe is inspired by the Potato Wedges that you get at an Indian McDonald Restaurant but with an actual Indian Twist...Ab Ye Banana Bhaut aasaan..

Ingredients
Good for 4 People.

8 medium sized Potatoes (cut into wedges shape)
Salt to taste
1 tbsp + for greasing Oil

For paste, ground the following ingredients together in a mixer:
1 small sized Onion
2-3 Green chillies (Remove the stem)
Fresh coriander leaves a few sprigsfinely chopped
Fresh mint leaves a few
1 tsp Chaat masala (Any Indian Brand like MDH, Everest, Chunky Chaat Masala)
1/2 tsp Garam masala powder

Method:

Pre heat oven to 180°C.
Apply salt, ground paste and oil to potato wedges.
Grease a baking tray and place potato wedges on it.
Bake the potatoes for ten to fifteen minutes at 180°C till you feel they are done. Serve hot with Tamarind chutney or Tomato Ketchup.

Aaloo Chole

Ingredients
Serves 4

2 medium sized Potatoes (boiled)
5 tbsps + to shallow fry Oil
4-6 Green chillies (slit)
1 tbsp Ginger paste
1½ tsps Red chilli powder
1 tbsp Pomegranate seeds (अनार्दाना)
2 medium sized Tomatoes
2 tbsps Coriander powder
2 tbsps Cumin powder
1/2 tsp Dry mango powder (अम्चुर)
Salt to taste
1½ cups Chickpeas (kabuli chana)
1 tbsp Tea leaves or Tea Bag : Makes the chana black
2-3 Dried Indian gooseberry (amla) : This will make the chana black
1 tsp Garam masala powder
2 tbsps Cumin seeds
1 tbsp Garlic paste

Method:

Wash and soak chickpeas in four cups of water overnight.
Tie tealeaves and amla in muslin cloth to form a bundle.
Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth.
Pressure cook for twenty minutes or until soft and completely cooked.
Drain the cooked chickpeas and reserve the cooking liquor.
Discard bundle of tealeaves-amla.
Peel the boiled potatoes and cut them into one inch sized cubes.
Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir. In another pan heat sufficient oil, add potatoes and shallow fry till golden.
Drain onto an absorbent paper and keep aside.
Add boiled chickpeas to the masala, add some more cooking stock and salt.
Cook on high heat.
Roast the remaining cumin seeds and anardana and crush.
Add fried potatoes to the chole and mix.
Add the crushed masala, garam masala powder and mix.
Add a little water or stock.
Cut the tomatoes into quarters.
Heat three tablespoons of oil in a pan, add tomatoes and sauté for a few minutes.
Adjust seasoning in the chole, add the tomatoes and simmer for few minutes Serve hot.

Apke Garma Garam Aaloo Chole Tayaar hain...Puri ya Bhature ke saath serve kariyae.