Pressure Cooker Chole Recipe | One Pot Cooking Recipes

I hope all of you are doing great,staying home and staying safe.

I'm really enjoying the time spent with my husband and child.Except for the piling housework every minute of the day,for me it's just like any other day.I badly miss my house help Selvi though,always smiling and so gentle with Arjun.Picking after his toys,asking me to let it go when I insist he doesn't scatter his toys around and hiding from me when he spills something by quickly mopping up after him.

I can see through her son's Whatsapp status that she's whipping up a storm for her family and I feel so happy about that.Isn't it what we all are doing?Trying to keep our family happy by doing whatever we can during these trying times.I find so many people posting about how not to post food pictures during these times because so many are going hungry and so many are without food.

I disagree totally.Let us all do what makes us happy.Of course,let's do our bit for those who don't have any help but that shouldn't stop us from doing what we feel like.Our emotional state of mind has gone for a toss,so whatever keeps you happy,do it!

I made these Chole with plans to serve it with Bhatura.But deep frying in this already hot climate didn't sound appealing at all and I paired it with our humble chapathi/roti.It tasted delicious and I made our season's first Mango Milkshake to go with it---Nirvana :)

Pressure Cooker Chole Recipe
Recipe courtesy Kabita's Kitchen

Ingredients

Kabuli Channa - 1 cup,washed and soaked overnight or for 6-8 hours
Onion - 3 medium,chopped
Ginger - 1" piece,chopped
Garlic - 6-8 cloves
Tomato - 2 medium,chopped
Oil - 2 tbsp
Jeera - 1/2 tsp
Whole Garam Masala - 2 bay leaf,4 cloves,2 cardamom,1' piece Cinnamon
Red chilly powder - 1 tsp
Haldi - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Chole Masala - 1 1/2 tsp
Roasted Cumin powder - 1/2 tsp {I didn't have this,so skipped}
Water - 2 cups (I boiled the water and added 1 tsp tea to it,let it boil.Strained and used this water to cook the chole.This gives it a deep brown colour without any aftertaste of tea.You could skip this step and use plain water or use one tea bag if you have)
Salt to taste
Coriander leaves to garnish

Method

Make a paste of onions,garlic and ginger.Puree the tomatoes.Reserve.
In a pressure cooker add oil and splutter jeera along with the whole garam masala.
Add red chilly powder and haldi and simmer the flame.Cover and cook for a minute.
Add the onion+ginger+garlic paste and saute well.Cover and cook for a minute.
Now mix in the rest of the spice powders - coriander,garam masala and chole masala.Mix well and cook for a minute.
Add the tomato puree and mix well.Cook for a minute or two.
Now add the soaked and drained channa,tea water(or plain water),salt to taste.
Cover with the pressure cooker lid and cook on medium flame for 5-7 whistles.
Let the pressure settle down completely before you open.Check if the channa is cooked well.If not cook for another 3-5 whistles.
Garnish with coriander leaves and serve hot :)

Step by Step Pictorial

Make a paste of onions,garlic and ginger.Puree the tomatoes.Reserve.

In a pressure cooker add oil and splutter 

jeera along with the whole garam masala.

Add red chilly powder and haldi and simmer the flame.Cover and cook for a minute.

Add the onion+ginger+garlic paste and saute well.Cover and cook for a minute.

Now mix in the rest of the spice powders - coriander,garam masala and chole masala.Mix well and cook for a minute.

Add the tomato puree and mix well.Cook for a minute or two.

Now add the soaked and drained channa,

tea water(or plain water),

salt to taste.
Cover with the pressure cooker lid and cook on medium flame for 5-7 whistles.

Let the pressure settle down completely before you open.Check if the channa is cooked well.If not cook for another 3-5 whistles.

Garnish with coriander leaves and serve hot :)

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Paneer Pull-apart Rolls

How many times have we said to ourselves we'll do stuff "when we are free" "when I have time" or "when all of us are home".All of it is happening right now as we are all under the Covid-19 scare isolating in our homes.It is ok if you cannot find time to do interesting and productive things like every one else in social media.Let's all stay happy and stay sane,doing whatever we can.

Let us thank our stars that we have a roof over our head,fresh food to eat and a family for support.I can't thank God enough for these luxuries.As for the virus,let's really do our bit and stay home because that's the only way we can fight it.

Today being Good Friday,I wanted to bake and post some Hot Cross Buns,but haven't been able to bake any.So next best thing is to post something which is quite easy to bake and gets ready in no time.Do you remember the famous Garlic Pull apart rolls which took the blogosphere by a storm a while back?These reminded me of that.Soft rolls,filled with a wholesome paneer filling,these will definitely become your family favorite,I assure!

Paneer Pull-apart Rolls
Recipe courtesy - CulinaryLabz

Ingredients

Flour/Maida - 1 cup/125gms
Whole wheat flour/Atta - 1 cup/125gms
Yeast - 1/2 tsp(Instant yeast)
Sugar - 1 tsp
Salt to taste
Oil/Butter - 2 tsp{I used butter}
Milk+Warm water(50-50) - 1 cup minus 1 tbsp

For the filling

Oil - 1 tbsp
Onion - 1,chopped
Ginger garlic paste - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Haldi - 1/4 tsp
Tomato - 1,chopped
Paneer - 200gm,crumbled or chopped fine{I used homemade paneer}
Coriander leaves - 2 tbsp,chopped
Garam masala - 1/4 tsp
Kasoori methi - 1/2 tsp,crushed
Grated cheese - 2 tbsp{optional}

Method

Mix together flour,whole wheat flour,sugar,salt and yeast.
Add milk+water to the dry ingredients and combine well.
Mix in the butter and knead for about 10-12 minutes into a smooth and elastic dough.
I used my food processor for this purpose.
Allow the dough to rise in an oiled bowl,covered in cling film,for an hour or until the dough doubles in volume.

Meanwhile make the filling

In a pan add oil and saute onions along with the ginger garlic paste till the onions slightly change in colour.
Add the spice powders - red chilly powder,coriander powder and haldi and saute for 2-3 minutes.
Add chopped tomato and cook covered for about 2 minutes or until the tomatoes turn pulpy.
Mix in the chopped paneer,salt to taste,coriander leaves and saute for 2 minutes.
Lastly add garam masala and kasoori methi and switch off the flame.
Let the filling cool down completely.

Making the rolls

Gently punch the dough and knead for 1-2 minutes on a floured surface.
Roll it into a rectangle of about 12 by 10 inches.
Spread the filling evenly on the rolled dough and sprinkle grated cheese on top.
Gently roll into a log and slightly elongate the roll by rolling it again on the counter.
Cut the stuffed rolls into even pieces of about 2" using a sharp knife or a bench scraper.
Arrange these pieces on an oiled pan or tray and let the rolls rise for about 25-30 minutes.Brush with milk or water and cover loosely with a towel or a lid.
Preheat the oven at 180 for 10-15 minutes.
Bake the rolls for 20-25 minutes and increase the temperature to 200-220C and bake for another 5 minutes till you get a golden crust.
Apply some butter on the warm rolls if you prefer and serve warm.

Step by Step Pictorial

Mix together flour,whole wheat flour,sugar,salt and yeast.

Add milk+water to the dry ingredients 

and combine well.

Mix in the butter and knead for about 10-12 minutes into a smooth and elastic dough.

I used my food processor for this purpose.

Allow the dough to rise in an oiled bowl,covered in cling film,for an hour or until the dough doubles in volume.

Meanwhile make the filling

In a pan add oil and saute onions along with the ginger garlic paste till the onions slightly change in colour.

Add the spice powders - red chilly powder,coriander powder and haldi and saute for 2-3 minutes.

Add chopped tomato and cook covered for about 2 minutes or 

until the tomatoes turn pulpy.

Mix in the chopped paneer,salt to taste,

coriander leaves and saute for 2 minutes.

Lastly add garam masala and kasoori methi and switch off the flame.

Let the filling cool down completely.

Making the rolls

Gently punch the dough and knead for 1-2 minutes on a floured surface.

Roll it into a rectangle of about 12 by 10 inches.

Spread the filling evenly on the rolled dough and sprinkle grated cheese on top.

Gently roll into a log and 

slightly elongate the roll by rolling it again on the counter.

Cut the stuffed rolls into even pieces of about 2" using a sharp knife or a bench scraper.

Arrange these pieces on an oiled pan or tray and let the rolls rise for about 25-30 minutes.
Brush with milk or water and cover loosely with a towel or a lid.
Preheat the oven at 180 for 10-15 minutes.
Bake the rolls for 20-25 minutes and increase the temperature to 200-220C and bake for another 5 minutes till you get a golden crust.

Apply some butter on the warm rolls if you prefer and serve warm.

Here are some more simple rolls you can try :)

Whole wheat Garlic Pull-apart rolls

Spiral Mint rolls

Pesto Rolls with Homemade Pesto

Pioneer Woman's Cinnamon Rolls

Cheesy Chutney Pull-apart Rolls

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Banana Chocolate chunk Muffins

The whole world is reeling under the "Corona scare" and all we can do is take precautions and keep ourselves and dear ones safe by social distancing.Here in Chennai,though people are yet to completely understand the gravity of the situation,we have stocked up on necessities if ever God forbid,there's a lockdown.When it comes to stocking up,how much is enough is a question we need to ask ourselves.Please stock sensibly and spare a thought for those who have no access to supermarkets and online shopping.Do your bit and we'll survive this together :)

These muffins were a result of some over ripe bananas which were waiting to be used up.I usually add it to milkshakes,or mix a banana into my chapathi dough or even better,make dough for Buns.But this time as Arjun has holidays,I made muffins to satisfy the hunger pangs every minute:)

My stash of chocolate chips got over,so chopped up some chocolate and added into the batter.These taste amazing if I may say so myself.Perfect with a cup of milk :)

Banana Chocolate Chunk Muffins

Recipe source

Ingredients

Ripe Banana - 2(I used 4 small)

Yogurt - 1/2 cup

Sugar - 1/2 cup

Melted Butter - 1/3 cup

Egg - 1,beaten

Vanilla - 1 tsp

Flour - 1 1/2 cups

Baking soda - 1 tsp

Salt - a pinch

Chocolate chunks - 1/2 cup

Method

Preheat oven to 180C.Prepare a Muffin pan with liners.

In a bowl mash the bananas.Add sugar,yogurt,melted butter,egg and vanilla and mix well.

Add the flour,baking soda and salt and fold lightly till the batter is thick and combined.Fold in the chocolate chunks coated in little flour.

Pour the batter into the prepared muffin cups till 3/4th full.

Bake for 20-22 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.

Let it cool and serve it with a cup of milk :)

Step by Step Tutorial

Preheat oven to 180C.Prepare a Muffin pan with liners.

In a bowl mash the bananas.

Add sugar,

yogurt,

melted butter,egg and 

vanilla and mix well.

Add the flour,

baking soda and salt and fold lightly till 

the batter is thick and combined.

Fold in the chocolate chunks coated in little flour.

Pour the batter into the prepared muffin cups till 3/4th full.

Bake for 20-22 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.

Let it cool and serve it with a cup of milk :)

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