Punjabi Chikar Cholay
Recipe
Intro
Punjabi chikar cholay is an extremely popular classic street food dish in Lahore and is known to be eaten for breakfast with pooris, naans, parathas or roti. But the dish is so hearty it makes a great meal for lunch and dinner and is the ultimate comfort food.
There are many different versions of chikar cholay, but the important things are that it is a tangy spicy curry with a mushy texture but rich in flavour. The cooked curry should look golden dark brown in colour.
Chikar cholay gets its name from the texture of the curry. Chikar in Punjabi means mud/mush and cholay means chickpeas hence the name chikar cholay because it looks like chickpeas in mud.
Prep Time
10 Min
Cook Time
50 Min
Serving
4-5
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What you need
- 2 tins of chick peas drained
- 1/2 cup masoor daal
- 1 large onion thinly sliced
- 2 large tomatoes
- 1 inch of ginger crushed
- 6 cloves of cloves crushed
- ½ tbsp Kashmiri chilli powder (mirch)
- 1 tsp turmeric powder (haldi)
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tbsp dried mango powder (amchoor)
- 1 tbsp dried fenugreek leaves (methi)
- ½ cup Greek yoghurt
- Finely chopped fresh coriander
- Finely chopped fresh green chillies
- Ginger juliennes
- Chaat masala for garnishing
- Cooking oil
Channa Masala Spice mix
- 1 tbsp cumin seeds
- 1/2 tbsp coriander seeds
- 1 tsp carom seeds (ajwain)
- 1 tsp fennel seeds (saunf)
- 3 green cardamoms
- 2 black cardamoms
- 1 small stick cinnamon
- 1/2 tsp whole black pepper
- 1/2 tsp whole cloves
- 1/2 tsp ginger powder
- Add all the above ingredients to a spice blender and blend to a coarse powder.
Getting it done
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Step-1
Firstly, you need to boil the masoor daal. Add 1 cup of water to a saucepan along with the masoor daal. Bring it to a boil and cook until soft and mushy. Cover and simmer until all the water has dried.
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Step-2
In a separate cooking pot, add some cooking oil and fry the thinly sliced onions until a light golden brown in colour.
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Step-3
Next add the tomatoes with the core removed. Fry for a minute or so and then add approx 100ml of boiling water and cover and cook on a medium heat until the tomatoes have softened and the tomato skin peels away.
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Step-4
Remove the lid and add peel away the tomato skin and throw away. Mash the tomatoes and fry for a few mins until the onion and tomatoes are soft and mushy.
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Step-5
Add the garlic and ginger paste and fry for a few mins.
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Step-6
Now add all the channa spice mix that you grinded and the chilli powder, salt, turmeric powder, fenugreek leaves and dried mango powder to the pot. Mix well and fry for 5-6 mins until the masala turns into a rich dark brown gravy. You may need to add splashes of hot water to stop the masala from sticking and to help loosen the mixture.
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Step-7
Now add the greek yoghurt, mix well and fry on a high heat until the yoghurt is no longer visible and the masala returns to the rich dark brown colour. Approx 4-5 mins.
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Step-8
Next add the boiled masoor daal which should be mushy and the drained chick peas. Mix well with the masala.
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Step-9
Using a masher mash half of the chick peas whilst leaving the other half whole.
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Step-10
Add the bicarbonate of soda and on a medium to high heat cook the chick peas for 2-3 mins. The bicarbonate of soda will make the curry fizz, this is normal.
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Step-11
Add ½ cup of boiling water, turn the heat to low and simmer for 10 mins.
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Step-12
Garnish with coriander, green chillies, ginger juliennes and some chaat masala.
Tips
- Serve with pooris, roti, paratha, naan or boiled rice.
- Salt and green chillies can be adjusted to your taste.
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Chicken Sashlik ⬇️
I absolutely love pan Asian food. It’s a fusion of Chinese and south Asian flavours and they pair so well together. The sweet & tangy flavour of the sauce goes well with egg fried rice.
Ingredients:
500g chicken thigh
1 tbsp white vinegar
3 tbsp light soy sauce
1/2 tsp black pepper
1/2 tsp sugar
1/2 tsp salt
1 tsp red chilli flakes.
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Sauce:
Cooking oil
4 cloves garlic
500ml tomato passata
1/2 cup tomato ketchup
1 tbsp sriracha sauce
3 tbsp light soy sauce
1 tbsp white vinegar
1 tsp black pepper
1 tsp sugar
1 tsp cornflour mixed in 200ml cold water
2 peppers cut into large chunks
1 onion cut into chunks
Spring onion for garnishing
1. Add the chicken and the marination ingredients to a bowl, mix and leave to marinate for at least half an hour or a few hours.
2. Heat up a pan with some oil and sauce the chopped garlic for a few seconds.
3. Next add the marinated chicken and cook until the chicken is cooked through. Remove the chicken from the pan and set aside.
4. In the same pan, add the tomato passata, ketchup, sriracha sauce, light soy sauce, white vinegar, black pepper & sugar, mix and cook for 2-3 mins.
5. Add in the cornflour slurry (mix before adding it as the cornflour settles at the bottom of the water)
6. Cover and cook for a few mins until the sauce thickens.
7. Now add the peppers and onions, cover and cook for a few mins until the veg is soft but still crunchy.
8. Add the cooked chicken back into the sauce and mix well.
9. Garnish with spring onions and serve with egg fried rice.
#chickenrecipe #chinesefood #foodreels #dinnerideas
5 reasons why I meal prep below ⬇️
1. I love being organised!
2. I don’t have to think what do cook every day.
3. It frees up times to work, for self care, to socialise and spend time with my family.
4. Meal prepping and planning helps you budget for your food.
5. There is less food waste.
I’m currently working on a meal prep and planning course, which should hopefully be launching soon on my website 🙂
Which meal would you choose?
#mealprep #mealplan #mazadaar #mealplanning #mealprepideas #dinnerideas #easyrecipes
Prepping your meals in advance doesn’t mean you have to eat the same boring meals everyday.
I plan what I’m cooking for the following week on a Friday and I’ll do the food shop on the Friday or Saturday. Then I’ll cook all the food for the week ahead on the Sunday. Things like salad, boiling rice I’ll do fresh before eating but most of the meals are ready.
Meals I’ve cooked for meal prepping in the photos are:
1. Chicken katsu curry with udon noodles & a pickled salad
2. Moroccan lamb stew with lemon Cous Cous and a side salad
3. Leftover mince & black eyed bean curry with cheese in a panini toasted for lunch
4. Mince & black eyed bean curry with roti & salad
5. Pakora wrap with imli chutney, chilli sauce & salad
6. Chicken & veg pasta
7. Mackerel Cous Cous salad
Do you meal plan and prep?
CHICKEN AND VEG SPRING ROLL RECIPE
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Craving something crispy and delicious? Learn how to make perfect homemade spring rolls with this easy recipe! Packed with fresh veggies and simple ingredients but full of flavour, these crispy spring rolls are the ultimate snack or appetiser. Once you have one, you’ll want more! A must-try recipe!
Filling:
500g chicken mince
3 peppers thinly sliced
½ white cabbage thinly sliced
2 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp sriracha sauce or chilli sauce of your choice
1 tsp ground black pepper
You also need:
Spring roll pastry sheets
Oil for frying
Method:
1. Heat some oil and fry the chicken mince until it changes colour.
2. Once the chicken has changed colour add the dark soy sauce and continue frying until the chicken is cooked and the water released from the chicken has dried up.
3. Now add the vegetables and cook for a few minutes until the vegetables are soft but still crunchy.
4. Next add the light soy sauce, chilli sauce & black pepper and mix. Continue frying for a few minutes ensuring all the liquid has dried up.
5. Set the filling aside to cool down.
6. Separate the spring roll sheets, place them in a damp tea towel and cover them to ensure they don’t dry out.
7. Place a spring roll sheet so it looks like a diamond shape. Add approximately 2 tbs of filling towards the bottom corner of the sheet. Take the bottom corner and fold into the middle, then the right corner and finally the left corner. Brush over some whisked egg to the top part of the spring roll and then tightly roll the spring roll ensuring all of the spring roll is stuck together and not loose. Repeat this until all the filling is used.
8. Heat some oil in a wok, carefully place the spring rolls into the hot oil and fry for 4-5 minutes until the spring rolls are crispy and golden.
Serve with the dip.
For the dip:
Add some finely chopped ginger, finely chopped spring onions and a sprinkle of sesame seeds to soy sauce and mix.
#springrolls #crispyspringrolls #homemadefood #homemade #appetizer #snack #easyrecipes #foodie #snacktime #mazadaar #chickenrecipes
Cooking is such an essential skill but it’s sadly a lost skill in the western world. I feel cooking should be taught in schools where children learn to cook real meals with fresh produce and help out in the kitchens for school dinners and learn how to create menus and food budgets for when they’re older and need to cook for themselves.
What are your thoughts? Comment below 👇🏽
#homecooking #homecooked #tastyfood #healthyfood #cooking #cookfromscratch #goodfood #freshfood #mumchef #cookingathome #homecooking #mazadaar
This peri peri chicken steak with mash is just YUM!! 😋
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This is enough for approx 3 chicken breasts
Peri peri marinade;
2 large red chilli
4 cloves garlic
Juice of 1 lemon
2 tsp white vinegar
1 tsp hot pepper sauce
2 tsp smoked paprika
1 tsp dried oregano
1tsp salt (adjust according to taste)
1/4 cup olive oil
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Method:
1. Slice the chicken breast through the middle lengthways
2. Pour the marinade over the chicken breasts and leave to marinate overnight
3. Heat up a heavy pan and heat up some oil
4. Place the chicken breasts on to the hot pan and cook for 3-4 mins
5. Turn over and cook the other side for 3-4 mins
6. Keep turning over until fully cooked through. Use a skewer to test if the steak is cooked
7. Brush over some peri peri sauce before serving.
Serve with sides of your choice.
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#mazadaar #halalsteak #halalfood #recipe #goodfood #halal #homecooked #viral #foodie #foodgram #periperi #periperichicken #chickensteak #instafood #foodblogger
⭐️ Shaami Kebab Recipe ⭐️ ⬇️
Here’s what you need;
1kg boneless beef/mutton
250g channa daal
2 medium onions
6 green chillies chopped
2 tbsp garlic & ginger paste
1 tbsp coriander powder
1 tbsp cumin powder
1/2 tbsp salt
1 stick cinnamon
6 whole cloves
2 black cardamoms
1 ltr water
Chopped coriander
1 tbsp garam masala
Oil for frying
Whisked egg for dipping.
.
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1. In a pressure cooker add the meat, onions, garlic & ginger paste, coriander powder, cumin powder, salt, whole spices, Channa daal & water. Pressure cook for 25 mins from when the whistle starts.
2. Remove the pressure from the cooker and continue cooking on high heat until the water has dried up.
3. Then either in a chopper or pestle & mortar grind the meat and daal together until a paste is formed.
4. Add the garam masala, coriander & green chillies to the meat and daal mixture and mix until everything is well combined. You can add more chillies/salt if your require.
5. Apply a little oil to the palms of your hands and take a little mixture and roll into a ball and then flatten into a disc shape. Do this until all the mixture has been used.
6. Heat a pan with some oil and dip the shami kebab into the whisked egg and place into the hot oil and fry for 2-3 mins on each side and remove once golden brown.
Serve as a side with pilau/Biryani or in a burger, toasties, wraps, etc.
#pakistanifood #recipe #cookathome #mealprep #shamikabab #goodfood #cooking #homecooked #foodblogger #foodrecipe #snackideas #sides #recipeideas #mealideas #halalfood
Yesterday I shared my chicken salad lunch and had lots of you asking how I made it! Here is how I made the chicken. Once it was cooled down I added some salad to the chicken and drizzled over some salad dressing and that’s it! Simple, quick & easy to make. You can prep the chicken in advance and keep it in a airtight container to use over a few days.
#mealprep #chickenideas #saladrecipes #saladrecipe #saladideas #healthyeating #healthyfood #halalfood #cook #eat #lunchideas
Prepping your meals in advance doesn’t mean you have to eat the same boring meals everyday.
I plan what I’m cooking for the following week on a Friday and I’ll do the food shop on the Friday or Saturday. Then I’ll cook all the food for the week ahead on the Sunday. Things like salad, boiling rice I’ll do fresh before eating but most of the meals are ready.
Meals I’ve cooked for meal prepping in the photos are:
1. Chicken katsu curry with udon noodles & a pickled salad
2. Moroccan lamb stew with lemon Cous Cous and a side salad
3. Leftover mince & black eyed bean curry with cheese in a panini toasted for lunch
4. Mince & black eyed bean curry with roti & salad
5. Pakora wrap with imli chutney, chilli sauce & salad
6. Chicken & veg pasta
7. Mackerel Cous Cous salad
Do you meal plan and prep?
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Learn how to make this delicious kofta curry
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