cholay-

2 cups of choley soaked overnight
tamarind
2 bags of black tea
1 tomatoe
garlic
ginger
haldi
channa masala
dhania
zeera
heeng
red chilly powder
garam masala
anardana
salt

Pressure cook - garbanzo beans, tea leaves, haldi, salt, coriander
Grind the following together - half a cup of cooked garbanzo beans, ginger, garlic, tomatoe
Oil- zeera, mixture, spices, anardana, add garbanzo beans
When nearly done add imli and garam masala. Bring to a boil. Done.

Egg Subzi

6 Eggs - Hard Boiled- cut into fours
1 tomato- finely choppped
1 onion- finely chopped
1 tbspn roasted besan
3 tspn thick yoghurt
salt
turmeric
coriander powder
garam masala
kasoori methi
cumin seeds

In a wok take some oil. Add the cumin seeds. Add the onions. Fry till golden. Add the tomato and cook till it reduces to a pulp. Add the spices. Now add the yoghurt. Cook till the smell of yoghurt subsides. Add the besan. Add water to adjust the sauce. It should be thick and enough to coat the eggs. Add the eggs. Sprinkle some kasoori methi on top.

The touch is back - Roasted Bell Pepper

I was inspired by Monisha Bhardwaj for this recipe.

2 bell peppers- cubed into squares- the way to do this is cut off the ends, remove the ribs, cut in half and get approximately 9 cubes per half
1/2 onion - finely chopped
2 heap spoonfuls of besan mixed with some ajwain
1/2 tspn haldi
1 tspn garam masala
1 tspn dhania
salt to taste
1/2 tspn zeera
2-3 tbspn crushed peanuts

1. Roast the besan and ajwain till the besan is light brown and fragrant. Keep aside.
2. Take some oil in a pan, heat it, add the cumin seeds and wait for them to splutter.
3. Add the onions. Fry till golden brown.
4. Add the bell pepper, peanuts, and spices. Keep mixing , or the peanuts will burn.
5. After a few minutes the bell peppers will be crisp and ready.
6. Add the besan.

Plaintain Saubzi

Meanwhile in a food processor , roughly chop the following- coriander leaves, ginger, garlic, peanuts, sesame seeds, turmeric, green chillies, coriander powder, cumin powder, and som garam masala. And take some oil in a pan - add heeng, zeera and the plaintains which have been chopped. Fry for a few minutes. Add the mixture. Cook for 10 minutes. Add salt and the finally add tamarind pulp. Cook till done.