• Paneer got its origin from eastern part of  India.  It is generally known by the name of chhena their.
• Most of us must know that it is prepared by curdling heated milk with lemon juice or vinegar or some other food acid.
• However the modern panner can be traced back to the 16th century , introduced by Persian and Afghan rulers, primarily in North India. there it was made with either sheep or goat rennet.
• The term "panner" came from the word "peynir" which means "cheese" in Turkish and Persian language.
• Also today's method of preparing panner that is, by using food acid is may have been introduced by the Portuguese in the 17th century.

• According to historians, the earliest mention of sambar in literature can be dated to the 17th century.
• Many historians believe that sambar was invented by Tamil king in the mid 1700s.
• However some stories states that it was firstly prepared by Maratha ruler Shivaji's eldest son Sambhaji  accidentally, when he tried to make dal in the absence of their chef.
• Also this dish comes with variety of benefits such as smooth digestion and loads of vitamins .
• Also it includes loads of vegetables which are high in antioxidants and fibres.

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• Paneer-- 200 grams (diced )
• Onions -- 1large (roughly chopped)
• Tomatoes-- 2 (roughly chopped)
• Garam masala powder--2.5tablespoon 
• Corriander powder-- 1 tablespoon
• Fenugreek leaves-- 1tablespoon
• Red chilli powder--1tablespoon 
• Turmeric powder--1/2 tablespoon
• Cumin seeds--1teaspoon
• Cream-- 2tablespoon
• Salt-- according to taste 
• Sugar--1 teaspoon
• Water-- 1/4th cup
• Cooking oil -- 2tablespoon
• Ghee-- 2tablespoon

• Fish is considered as one of the most heart - health food one can have
• Fishes are packed with nutrients like high quality protein, iodine and various vitamins and minerals. 

• consuming fish is even associated with the health benefits of lowering blood pressure.
•  Some of the studies shows that there is a lower risk of asthma in children who consume more fish.
• As this dish contain large amount of mustard, so we would love to highlight some of the qualities of mustard too:--

1. May help in lowering cholesterol
2. Source of trace minerals like selenium and magnesium.
3.  Also mustard is very low calorie and fat free.

• Being truthful I have no idea or any knowledge related to the origin or history of this dish. Also I haven't tried it earlier anywhere or seen a video .
• Do let us know if you have any experience of trying it and if you know the origin of this dish in the comments.
• I just have some leftover panner and I used it in this way.
• Also it's very easy, yumm, and you will get two different tastes in the same dish.
• Basically I prepared it in three basic steps:--

INGREDIENTS REQUIRE FOR MARINATION:--

• Hung Curd ---- 1/4th cup
• Mustard oil --- 2tablespoon
• Red chilli powder--- 2 tablespoon
• Black salt/ chat masala -- 1tablespoon
• White salt --- according to taste 
• Dried fenugreek leaves--- 1tablespoon
• Gram flour---4-5 tablespoon
• Paneer--- 150grams(large cubes)

PROCESS:--

• take a mixing bowl add 2tablespoon of mustard oil and 2tablwapoon of red chilli powder, mix them well and leave it for 2-3 minutes.  Red chilli powder leaves all its colour when mixed with mustard oil that's why we are not using any colour in this recepie.
• Now add all the other ingredients in the bowl i.e fenugreek leaves, black salt or chat masala, curd,gram flour and dried fenugreek seeds, mix them well.
• Now add the paneer and coat it with the marination well. Handle the paneer with  light hands as it may break into peices.
• Leave the paneer in marination for about 1/2 hour.
• After half an hour, heat a tawa or a pan with some cooking oil, roast the paneer from each side. You can shallow fry or deep them as well. 

INGREDIENTS FOR CHOLLE

•  Bay leave--2
• Black cardomom---1
• Cinamon--2inch
• Cloves--4-5
• Green cardomoms--3-4
• Salt-- according to taste
• Green chillies--3-4 slit
• Cumin seeds--1tablespoom
• Assafoetida--1/2teaspoon
• Onion--2 medium (finely chopped)
• Tomatoes-- 3medium size(pure)
• Dry mango powder-- 1tablespoon 
• Turmeric powder-- 2tablespoon 
• Corriander powder--2tablespoon
• Cumin powder--1/2 tablespoon 
• Red chilli powder-- 1tablespoon
• Garam masala powder-- 1tablespoon
• Ginger-garlic paste--2teaspoon
• Corriander leaves-- handfull (chopped)
• Chickpeas or chollas--2cups(overnight soaked)
• Cooking oil

PROCESS:--

1. Wash the soaked chickpeas , then take a pressure cooker, add 4cups of water , soaked chickpeas and sprinkle some salt. Pressure cook them for 5 whistles.
2. If you have forgotten to soak the chickpeas overnight, then also you can cook them instantly, want to know how, go to the list of blog we have uploaded and click on choola bhatura blog, their we have suggested an idea for it.
3. Now take a kadhai , heat 4-5 tablespoon of cooking oil in it, then add asafoetida and cumin  seeds and all the whole spices to it, fry them for 1-2 minutes.
4. Now add onions and fry them until they turn slightly brown, now add the tomato pure and mix them well and fry them for 4-5 minutes.
5. After5minutes add all the powdered spices and fry until the oil starts separting from the masala.
6. Then add the pressure cooked chickpeas, and mix well with the masala.
7. Also don't through the water in which the chickpeas are pressure cooked, we will prepare gravy of this dish from it.
8. After mixing the chickpeas well with masala , using a churn crush some chollas in the kadhai as they will prepare a thick gravy. 
9. Add the reserved choola water to the gravy and boil it until it becomes a little thick. You can adjust the consistency of gravy according to your preference.
10. Add the chopped Corriander leaves and wallah you choolas are ready.
11. Now add the shallow fried paneer to the chollas , mix well and enjoy it with some parathas or double roti.

Do let us know what you think about this recepie , also follow us on Instagram(foodfolio 6416) as we keep posting different recepies their also. Share the picture if you try your hands on it.

Comment down below what recepies you want us to post, share the recepie with your friends if like it.

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• History tells us some interesting facts about Dal. Lentil(Dal) dishes have been known to indians since very early times. Evidences indicates that tha Indian Dal made its first appearance in the Indus valley civilization, where lentils of all kinds were a staple food. 
• In medival India, it was revival of the dum pukht techniques (slow cooking in steam) that raised the stature of Dal, in the royal menu.
• Have you ever thought reasons for adding tadka to you Dal or any other food? One reason we could think of will be, it makes food more yummy or as I say add punch to the food.
• Tadka involves a bunch of spices that are tempered, all of them having some benefits.
• Ingredients of tadka hold some excellent medical properties, infact adding these spices to oil or ghee help to unlock their healing properties.

• It's a quick, yum recepie with a thick onion and tomato gravy.
• This dish is full of flavours.
• Also there is no hard and fast rule for any recepie posted on our blog . I am sharing the way I prepare it .
• It's a bit spicy and is served in a very desi way. 
• Obviously this recepie is not a healthy recepie as it is full of spices and a lot of fat , but this could be one of your cheat meals.
• This recepie would be perfect for your lunch.
• You can serve it with some nan or chappatis or rice or pulao.

INGREDIENTS:--
(THIS WILL EASILY SERVE 4 PEOPLE)

• It is a dish originating from northern India.
• Do you have any idea that not only 2nd October is celebrated as Gandhi Jayanti but also as international chole Bhature day.
• This day was invented in 2013 by a Facebook community named EATLO.
• On this day you just need to consume this delicious dish, click a picture of it and post it on the event wall of Facebook.
  
  
  
  
  

•  All purpose flour(maida)--3cups
• Semolina(suji)--1cup
• Curd--1cup
• Baking soda--1tsp.
• Cooking oil -- 3tbsp. 
• Water -- to bind the dough

1. Before starting I would love you to know that we are preparing bhaturas without using any yeast. So let's quickly get started.
2. Take a mixing bowl ,add all the dry ingredients i.e. all purpose flour, semolina and baking soda. Using a spoon mix them well, then using  curd and some water knead the dough.
3. When you are at the last stage of kneading the dough , add 1-2tablespoon of refined oil and kneed the dough again for 1-2 minutes.
4. The dough neither needs to be very hard nor very soft. When the dough is ready brush 1teaspoon of oil onto the dough and cover it with a wet cotton cloth and leave it for Atleast 2 hours or maximum 5-6 hour. 
5. After 5to6 hour it will start getting sour.

• First thing to be noticed is the size of chickpeas. You can find them in  2 sizes one is medium and one is large . We prefer medium sized ones. 
• So the first step is to soak the chollas or the chickpeas in water for atleast 8-10hours before you make them. Best is to soak it overnight. I personally prefer overnight soaking.
•  If you have forgotten to soak them, don't stress out, we are here for your help. Read the seventh point for that.
• Wash the soaked chickpeas, take a cooker, partly full it with water, add the soaked chickpeas to it and add 1black cardamom, 2bay leaves,1tablesppon of salt and 1inch of cinnamon to the water.
•  Also add 1tbsp. of tea leaves tied in a cotton cloth to the water. Adding tea leaves will give the chollas a beautiful colour.
• Instead of tea leaves tied in a cloth you can also use a tea bag. 
• Cook the chollas for 5whistles. Switch of the flame but don't rush to the cooker to release it's pressure using a spoon or a knife , let the cooker release it's pressure itself.
• If you have forgotten to soak the chollas overnight you can instantly add the washed chollas to cooker add the same ingredients and also add 1tablespoon of baking powder. cook it for 10-12 whistles.
• Heat a pan or a kadhai with some cooking oil in it, add 1 teaspoon of asafoetida (hing) to it , add 1tablespoon of cumin seeds to it. Fry them until they are splattering.
• Add 2large onion finely chopped to the kadhai, fry them until they get little transparent, then add salt according to taste(keep in mind that we have already put some salt in the chollas while they were cooking in the cooker). Fry them further until they get golden in colour.
• Add tomato pure and ginger garlic paste to the kadhai fry it until oil start separating from it, now add the dry masalas to it i.e. 2tablespoon of turmeric powder, 1tablespoon of red chilli powder, 2tablespoon of Coriander powder, 1tablespoon of Cholle masala ,amchur powder and the dry pomegranate seeds. Fry them for another 1second .
• Add the chollas to the kadhai and reserve the cholla water we will use it later. Mix them with the masala and using a churn crush some of chollas , it will give thickness to the gravy.
• Add the cooker water to the gravy and boil the chollas for 3-5 minutes.
• Now we will add a punch i.e. tadka to our chollas.
• For that heat a tadka pan, add some oil, add the slit green chillies and ginger juliennes to the pan. Further add 1/2 teaspoon of cumin powder and 1/2 teaspoon of red chilli powder to it . 
• Pour the tadka mixture onto the cholle. Garnish some ginger Julien and Coriander leaves for serving. 
• After adding the tadka, cover the lid of the kadhai for 3-4 minutes  so that the tadka leave all its flavor. And your Pindi chollas are ready.
• Now coming back to our bhaturas they would have get fermented enough till this time. 
• Pour some oil in a kadhai for deep frying. Let the oil get hot till then let's prepare the Bhaturas.
• Take some part of the dough, using a rolling pin, roll the dough into oval or circles. It should neither be too thick or thin.
• Check the oil using a little part of the dough, put the dough into the oil, if it came up briskly the oil is at the perfect temperature.
• Add the rolled bhaturas to the hot oil, and press gently with a ladle. Fry it from both the sides until it get light brown.
• Serve them hot with the chollas and with some pickle and onion on the sides.

• Vegetables are an excellent source of folate and a very good source of vitamin B6.
• Vegetables used other than onion and tomato in this recipe are , beans, carrot, capsicums, and cauliflowers. Also we have used some paneer.
• Paneer are rich in protein and improves digestion. It is rich in calcium so its great for our bones and teeth.
• Carrots are good source of vitamin K1, and act as antioxidant, they improves eye health also and are weight loss friendly.
• Green beans are low calorie food, also they provide many key nutrients. They are good source of vitamin C and dietary fiber.
• Capsicums are excellent source of vitamin A and C. Not only green beans, capsicums are also good source of dietary fiber.
• Cauliflowers is a cruciferous vegetable that is naturally high in fiber. It provides antioxidants and phytonutrients that can protect against cancer.

                 

• Potatoes--1/2cups(diced)
• Onion--2medium size
• Tomatoes--1 small 
• Beans--1/2cups (diagonally chopped)
• Peas-- 1/2  cup
• Paneer---100grams(diced)
• Carrot--1cup(cut into juliennes)
• Capsicum--1cup (diced)
• cauliflowers--1/4cups(diced)
• Garam masala powder--2.5tbsp.
• Coriander powder-- 1tbsp.
• Salt----according to your taste
• Sugar---1tsp.
• Kashmiri red chilli powder--1tbsp.
• Cumin seeds---1/2tbsp.
• Turmeric powder--- 1tbsp.
• Ginger--1inch(roughly chopped)
• Garlic---6-7 cloves(roughly chopped)
• Dried fenugreek leaves---1tbsp.
• Cooking cream--2tbsp.
• Water--1/2 cup
• Cooking oil
• Ghee--1tbsp.

Till the time the masala mixture is cooling let's start the next step that is to fry the vegetables:--

Take out all your favorite vegetables, here I have used green beans , capsicums, cauliflowers, peas, carrots , potatoes and onions. Here we have also added some panner, its completely optional, you can skit it if you want.

1. Take the same pan, heat 2tbsp. of oil in it , add the grinded masala to the pan and fry them for 2-3 minutes. 
2.  Then add 1diced onions by removing all its buds to the masala and fry them for another 3-4 minutes so that the onions become a little transparent. They will add a great crunch to the dish.
3. The next step is too add all the fried veggies and paneer to the gravy, fry them for another 2-3 minutes so that the masala sticks to the vegies. Then add 1/2 cup of water mix it well and cover the lid. Cook it for another 3-4 minutes. 
4. Open the lid and check if the gravy is thicken a bit, add some cooking cream in the end and switch off the flame. Immediately after switching off the flame add 1tbsp. of ghee and cover the lid, doing so will enhance the taste of the dish.

It goes well with some hot chapatis, puri, double roti or parathas. 

I hope you all will like my favorite recipe. Give it a try, I am sure you are going to love this one. Tell me in the comments if you have ever tried Mix veg. Also let me know your thoughts about the recipe in the comment section below, also share with us what all you want to read here.

In case you try  your hands on it you can share the picture here or on my 

Instagram handle--@neehaa7281

Previous blog-- Aloo paratha

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