Garam garam pooris + Aloo kaala chana gravy + Sabudhana kheer

Hello HMF ke lovely members, Happy weekend to all. Today’s special dinner “Garam garam pooris, Aloo kaala chana gravy and Sabudhana kheer”.

Recipes:

Aloo Kala chana gravy:

• Soak one cup Kala chana overnight.
• Pressure cook it with salt and turmeric with water for 4-5 whistles.
• Chop three medium sized onion very finely
• Make puree of three tomatoes and couple of green chillies.
• Chop three potatoes into medium sized cubes.
• Heat a cooker with wide bottom.
• Add three teaspoons oil, zeera, sabut garam masala
• Add the onions.
• Roast till transculent.
• Add one tablespoon freshly crushed ginger and garlic.
• Saute well till onions leaves oil.
• Add tomato puree.
• Saute for few minutes.
• Add salt, turmeric, two teaspoons kashmiri chilli powder, one and half teaspoon coriander powder.
• Add Kasuri methi, zeera powder, one teaspoon garam masala.
• Saute the masala nicely for 5-6 minutes.
• Once oil separates.
• Add one cup water.
• Cooked Kala chana with stock.and the piratoee
• Bring it to a boil.
• Pressure cook again the gravy with potatoes and Kala chana in low medium flame upto 4 whistles.

Sabudhana kheer recipe:

• Soak sabudhana in enough water for 4-5 hours.
• Heat little water. Add the soaked sabudhana and bring to a boil.
• Once sabudhana turns transparent.
• Add one large cup milk.
• Bring to a boil. Reduce the flame and let it simmer on medium low flame.
• Once sabudhana is fully cooked and milk becomes thicker and creamier. Add one small cup sugar, elaichi powder.
• Cook well for another 5-6 minutes.

Recipe by: Radha Rakesh