A unique way to boil Rajma or Chole without soaking overnight

Have you ever forgot to soak your chana or rajma a night before you want to make them? Or you ever crave to eat rajma or chole right then and there but you didn't have soaked rajma or chole and also there is no soda in your house? If so then your problem is over. beacuse i have a unique and a nice tip for you all from my simple si rasoi.
Just put your desired quantity of rajma or chole in a pressure cooker then add salt and close the lid and let a whistle come. just after one whistle switch off the flame. Now take the whistle out and immediately add 15 to 20 cubes of ice in to it. Then close the lid and start the flame again. Let it whistle for 5-6 for rajma and 7-8 for chole. And believe me its try and tested many times, before you know your rajma or chole is cooked with in half whistles you needed otherwise without ice. You can use this trick with soaked rajma or chanas also as it can save some of your gas in kitchen. So dont wait to give it a try and let me if it works for you too....

Bhedmi kachori ka dal ka sukha masala

This is the recipe to make dry masala for bhedmi kachoris which can last up to six months easily if kept in freezer. Whenever you want to make bedhmis just mix two and a half tbsp of this masala with triple amount of water a night prior and keep in refrigerator. Next morning take 2 cups of wheat flour add a bit salt if needed more acc to your taste, add some oil(moin) then add water to make dough poori consistency. Note: you can change the quantity of masala as per quantity of wheat flour.

Ingredients:
dhuli urad dal (washed and dried)                        2 cups
sabut zeera                                                            1/2 tbsp
sabut dhania                                                          1 tbsp
sabut sauf                                                              1 tbsp
hing                                                                       2 tsp
lal mirch powder                                                   2.5 tsp
dhania powder                                                       3 tsp
haldi powder                                                          1.5 tsp
salt                                                                         3 tsp
garam masala                                                         1.5 tsp
amchur                                                                   1.5 tsp

Method:
1. Take sabut zeera, sabut dhania, sabut sauf and grind coarsely. Keep aside.
2. Grind urad dal in a grinder properly.
3. Take a bowl add powdered dal, mix of sabut zeera, dhania,and sauf to it. Add hing, haldi, salt, garam masala, dhania powder.
4. Take this mixture in a pan and dry roast this mixture until it turns golden brown then add lal mirch powder and amchur.
5. Keep it aside. Let it cool. Store in a clean container. If possible keep it in in refrigerator.

Lauki Ke Theple

 


This is a new recipe which i have learned from my dear friend who is a Gujrati. So here I am sharing this wonderful recipe with pics.




         lauki ke theple




Ingredients:
Lauki (finely grated and tightly squeezed)  2 cups
ginger                                                        100 gms
garlic                                                         15-20 kali
green chillies                                             5-6
coriander leaves (finely choped)               half small katori
white sesame seeds                                    2 tbsp
wheat flour                                                 2.5 cups
besan                                                          1/2 cups
red chili powder                                         1/2 tsp
dhaniya powder                                         1.5 tsp
garam masala                                             1 tsp
haldi                                                           1 tsp
salt                                                              1tsp or acc to taste
sugar                                                           1 tsp
hing                                                             a pinch or two
vegetable oil                                               2 tbsp

steps:
1. put ginger, garlic, green chillies in a mixer and grind roughly( no need to make a smooth paste).
2. mix all the remaining things in a bowl n try to bind it in a smooth dough. Don't add water if needed add a spoon of curd or remaining water of lauki.
3. make small balls then make very thin parathas using those balls and refined oil.
4. use whole dough or it will leave water and become runny. These theplas can last for 2 or 3 days like this or you can refrigerate also.