Chole Bhature

For Chole:-

What do we need:-

2 cups kabuli Chana/ chole (chickpeas)
1 cup Chana dal (split chickpeas)
3 Tea Bags
1 tsp Turmeric powder (haldi)
2 tbsp Oil
1 tsp Cumin seeds (jeera)
1 tbsp Garlic (lehsun), finely chopped
2 medium Onions, sliced
2-3 Green chillies, slit (according to your taste)
1 tsp dried Fenugreek leaves powder (kasuri methi powder)
2 tbsp Chana Masala (optional)
1 tbsp Coriander seeds powder (dhania powder)
1 tsp Red chilli powder
1 tsp Amchur powder (optional)
1 cup Chana stock
1 tsp Garam Masala
Salt to taste

How do we do it:-

Soak Chana and chana dal for overnight.  In the morning, add water in a pressure cooker. Add the tea bags and boil the water to make tea water. Remove the tea bags after that.  Add salt, turmeric powder and add the soaked kabuli chana and chana dal. Cover and cook for 2-3 whistles. After the cooker cools then open it. Keep the stock aside. Heat oil in a kadhai. Add cumin seeds and garlic and sauté. Add the sliced onions and slit green chillies and sauté.
Add in the kasuri methi powder, chana masala (optional), dhania powder, red chilli powder, amchur powder and sauté for a minute. Add the chana stock, salt to taste (remember you have added salt while boiling the chickpeas), cooked chana and cover and cook for 5 minutes.
Add the garam masala and cook for a minute. Turn off the flame and serve hot with paratha/ Naan / Roti.

For Bhature:-

What we need:-

White flour ....... 4 cups
Sour yogurt ........ 1 cup
Baking powder ... 1/4 tsp
Salt to taste
Oil

How we make it:-

Knead the flour with salt, yogurt, baking soda and 1 tablespoon oil, adding a little water. Leave it for 6-7 hours(I left it for overnight). Roll the bhaturas using oil(do not use flour to roll). Deep fry and serve them hot with chole.

Schezwan Hakka Noodles

What we need:-

For Noodles:-

Noodles 

1 and 1/2 cup cabbage

  1 large carrot 

 1 cup capsicum

 2 Green part spring onions

  French beans  

 1 tsp garlic paste

 1 and 1/2 tsp Soy Sauce

 Kashmiri Chilli Powder - 4 tbsp's
 4 tbsp oil
 Salt to taste

For Schezwan Sauce:-

10 Dried Whole Red Chillies
1 tblsp Seasame Oil or Any Oil
1 tsp sugar
3 tblsp Vinegar
1 tblsp finely chopped Garlic
1 tsp salt

How we make it:-

First prepare the sauce. Soak the dry red chillies for 6 – 7 hrs. Remove the water. In a blender make a fine paste of the soaked red chillies and garlic. You may use 1 tblsp of water to make a smooth paste. Now heat the sesame oil in a pan to the smoking point and then add the chilly garlic paste, vinegar, sugar and salt. Allow it to cool.

For boiling the noodles take 8 cups of water and 1 tsp of oil in a large pan and boil it. When it starts boiling, add noodles in it and boil them for 2 minutes. Switch off the gas and strain the water through a strainer.Wash it with cold water for 3 – 4 times and immediately strain it. Washing the noodles with cold water keeps the noodles from sticking together.Now pour 1 tsp oil on the noodles and with hands mix well. Ensure all the noodles are smeared with oil. Keep it in a strainer for 10 minutes so that the water drains off from the noodles completely.

Chop all the vegetables – carrot, cabbage, french beans, spring onions in thin strips.

Heat oil in a frying pan on a high flame. Add garlic paste to it. Cook it for 1 minute then add vegetables and stir fry them. Do not overcook. They should remain crunchy. Now add 2 -3 tblsp of already prepared schezwan sauce. Add noodles, salt and ajinomoto, kashmiri Chilli Powder. Mix well.Stir for 2-3 minutes. Garnish it with chopped green spring onions.Serve hot.