Charishma S Amazing Chole Delight Recipes

CHARISHMA'S MMMMMMMM CHERRY CHIFFON DELIGHT

Steps:

• In a large bowl, combine all the ingredients.
• Mix nicely.
• Spoon into individual serving bowls or 1 large bowl.
• Chill for 30 minutes.
• Garnish as desired and serve the too good for words delight!

CHARISHMA'S AMAZING HOMEMADE BHATOORA

Steps:

• Mix all the dry ingredients together in a bowl.
• Fold in oil and yoghurt. Prepare a soft dough by kneading this well and keep it aside. For best results, keep it aside for 7-8 hours or overnight (I recommend keeping it aside overnight for best results).
• Pinch off small balls of the dough.
• Roll them with 1/4 inch thickness.
• Heat oil in a wok.
• Deep fry the rolled out dough in the hot oil.
• Remove from heat once brown specs appear on either side and the bhatoora fluffs up and shows an inflated appearance.
• Drain excess oil off the bhatoora on clean kitchen paper napkins.
• Serve hot with Pindi Channa (Recipe no. 36606).

CHARISHMA'S SPECIAL METHI CHOLE

Steps:

• Wash the chickpeas in cold water.
• Drain and set aside.
• Heat oil in a medium-sized non-stick skillet.
• Add onion paste, ginger paste and garlic paste.
• Fry till the raw smell of ginger and garlic is gone and the paste mixture begins to leave the sides of the pan.
• Sprinkle few drops of water if the paste becomes too sticky.
• Add the tomato paste and saute.
• Add the corriander powder, turmeric powder, red chilli powder and the garam masala powder.
• Add the chickpeas.
• Mix well, cover and cook for 10 minutes on medium flame.
• Add the chopped methi leaves and salt.
• Cook for 5-10 minutes on medium flame.
• Garnish with cilantro and serve immediately with hot rotis (Indian flatbreads) or white bread slices or rice.

CHARISHMA'S INDIAN CHOLE

Steps:

• Boil the chickpeas in an open-mouthed vessel if you have time on your hands. Otherwise, pressure cook the chickpeas soaked overnight(Washed and drained) in a pressure cooker upto 2 whistles.
• Heat oil in a pot.
• Add onions and stir-fry until browned.
• Add tomato paste and cook until it thickens.
• Add the pressure cooked chickpeas along with the water in which they have been pressure cooked. Mix well.
• Add all the spice powders and salt to taste.
• Mix well and cook for a few minutes.
• Garnish with corriander leaves.
• Remove from heat and serve hot with Bhatoora.