Sindhi Chole (curried chickpeas , Sindhi Style) and Kofta Angoori (fried bottle gourd balls in a cre
Dhanteras, which is the first day of Diwali , was celebrated yesterday ,on the thirteenth lunar day of the darrk fortnight, according to the Hindu calendar.Dhanvantari is worshipped on the occasion of Dhanvantari Trayodashi. Dhanvantari is considered to be the teacher of all physicians and the originator of Ayurveda. Although people buy gold and utensils on this day , but it traditionally associated with the provider of good health rather than wealth.
God of Ayurveda
Today is Choti Diwali or Minor Diwali which is the 14th lunar Day . Traditional lamps are lit on the previous night to glorify the God of Death , Yama. According to a legend the 16th year old . son of King Hima was predicted to die on the 4th day of his marriage , but his newly wed wife saved him from the clutches of Lord Yama who came disguised as a serpent , by placing her ornaments and gold at their doorstep and singing songs and telling stories all night to prevent the prince from falling asleep. The serpent dazzled by the gold , came to their doorstep but couldn't enter his chamber and sat all night listening to her songs and stories and silently left in the morning. Thus the prince got saved from Death by his wife.
Yesterday and today have been all about shopping , selecting colors for Rangoli, buying earthernware and decorative lamps, beautiful flowers for the gods , gifting , meeting friends and getting the children involved in these traditions at our home, preparing for Goddess Laxmi to grace us with her presence tomorrow .
Wishing you all a safe , healthy , prosperous and happy Deepavali..May the goddess grace your homes with all her love and may you be blessed with feasts to enjoy with your friends and family.
So , I prepared Chole , which is curried chickpeas, in Sindhi style and Mughlai Angoori Kofta to add to my festive table ...
Sindhi Chole or Curried Chickpeas
2 cups of chickpeas or Channa (Soaked overnight) 3-4 Onions 3 nos. choppedTomatoes 2 tsp Ginger and Garlic (crushed or paste) 8-10 nos. Peppercorns 2-3 nos.Bay Leaves 5-6 nos.Cloves 2 nos.Black Cardamom 1 tsp Coriander Powder 1/2 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1/2 tsp Black Pepper Powder 1 tsp Amchur Powder 1 tsp Cumin Seeds Salt to taste Oil
1.Take a pressure cooker and add soaked chickpeas with 5 cups water,sliced onion (1),bay leaves,cardamom,cloves,peppercorn and salt. Let it cook on a low flame till channas are done. 2. When the chickpeas are cooked drain the water and separate whole spices. Keep aside. 3. Now puree the remaining onions. 4. Heat oil in a pan and add cumin seeds.Let it splutter and add ginger ,garlic and pureed onion. Fry till golden brown. 5. Now add tomatoes,turmeric powder,amchur,coriander,pepper, garam masala powder and fry for 5-6 minutes. 6. Add the drained channa water (stock).Mix well and let it boil for 10 minutes.
Serve hot with pooris or rice.
500 gms Bottle gourd or Lauki
To taste Salt
100 gms Gramflour , besan
2 nos. chopped green chillies
1 tblsp chopped ginger
1/2 tsp white pepper powder
1/2 cup cottage cheese, paneer
1/4 cup khoya (search for recipe in Tags or purchase from sweet shop)
1 tbsp spinach juice
1/2 cup pistachios , blanched
silver leaves or varq
Oil for frying
For the Gravy:
1/4 cup Ghee or clarified butter
6 nos. green cardamom
4 nos. cloves
2 nos. bayleaves
100 gms boiled ad ground onions
1/2 tsp garlic paste
1 tsp ginger paste
1 tbsp coriander powder
2 tbsp cashew nut paste
1/2 tsp white pepper powder
2 tbsp tomato puree
1 cup cream
1/2 tsp green cardamom powder
1/4 tsp mace powder
to taste salt
1. Boil the bottle gourd or lauki with a pinch of salt until soft.Drain and squeeze gently to drain excess moisture
2. In a bowl mix, gramflour, green chillies, 1/2 the khoya(you can see how to prepare khoya on my blow through the tags),white pepper powder, spinach juice, ginger,salt and add the bottle gourd and mix very well.
3. Divide the mixture into balls, flatten place a blanched pistachio and shape again.
5. Deep fry the balls to golden brown and cover the koftas with silver leaves or varq.
6. For the Gravy: Heat ghee in a pan, add green cardamom, cloves,and add onion paste. Saute on a medium fire and add the ginger and garlic paste. When the onion becomes light pink add the cashew paste. You can add khus khus paste too .Fry for 2-3 minutes.
7. Add white pepper powder,salt , tomato puree,1 cup water to blend the spices and simmer on low heat . the oil should come onto the surface. This takes around 5-10 miutes.
8.Add cream and the remaining khoya. Blnd it well and simmer for a further 2 minutes.Sprinkle mace and cardamom powder, stir and remove from heat.
9. Add the Koftas to the gravy and serve hot.
Recipe courtesy : Madhur Jaffrey and Salma Hussain