Chole Tikki

1 cup boiled chickpeas (garbanzo beans, kabuli chana)

3 medium-sized potatoes

1 tbsp shredded ginger

1 tbsp chopped cilantro

2 chopped green chilies, adjust to taste

1/2 tsp black pepper

1 tsp salt

1 tsp lemon juice

Oil for shallow frying

Boil the potatoes until tender. Once done, drain the water and allow the potatoes to cool. Note: Avoid cooling the potatoes under running water, as this can cause them to absorb extra water and become mushy. Once cooled, peel and mash the potatoes.

Drain the chickpeas and dry them with a paper towel to ensure there's no excess water. Coarsely mash the chickpeas.

Combine all the ingredients; adjust salt and pepper to taste. With oiled hands, divide the mixture into 8 to 10 equal portions and shape them into patties about half an inch thick.

Heat oil in a flat-bottomed saucepan over medium-high heat (the oil should generously cover the pan's surface). To test the oil, place a small piece of tikki in it; it should sizzle.

Place the Tikkis in the pan and shallow fry them on both sides until golden brown. If the Tikki is too dry, add more oil as needed without making them too greasy.

You may need to adjust the heat as necessary while cooking.

Chow Mein

CHICKEN:⁣

1 1/2 lbs chicken breast, sliced very thin⁣

2 tb dark soy sauce ⁣

1 tb arrowroot/cornstarch + 3 tb water, whisked into a slurry)⁣

3/4 lb linguine⁣ ⁣

SAUCE:⁣

3 tb dark soy sauce⁣

3 tb low sodium soy sauce⁣

2 tb maple syrup⁣

2 tb oyster sauce⁣

2 tb water⁣ ⁣

STIR FRY:⁣

3 tb avocado oil, divided⁣

1 tb grated ginger⁣

4 cloves garlic, minced⁣

2 bunches green onions, ends trimmed & cut in half⁣

1 green bell pepper, thinly sliced⁣

3 carrots, thinly sliced⁣

2 cups green cabbage, shredded⁣

2 cups bean sprouts⁣ ⁣

Cut chicken into thin slices and add to a bowl. Pour soy sauce on top. Whisk together the arrowroot/cornstarch + water mixture and pour on top. Toss to coat well and let sit. Boil a large pot of water and cook the pasta until al dente. Drain and set aside. Next, prepare the sauce. Add the sauce ingredients to a small bowl, whisk well and set aside. Chop your veggies. Heat a large non-stick skillet on the stove over medium heat, along with 1 tb of the oil. Once the pan is hot, add the chicken and cook through, then transfer to a plate. Add remaining 2 tb of oil to the pan, then add the ginger and garlic. Saute for about 1 min until fragrant, then add in the onions, bell pepper, and carrots. Continue cooking about 4-5 min until the veggies begin to soften, then add the cabbage and sprouts, and continue stirring. Add the cooked pasta to the pot, and toss everything well, then add the sauce and toss well again. Add chicken and any juices back in. and once everything is coated well, remove the pan from the heat and serve. Garnish with sesame seeds and enjoy!

Vegetable Pulao - Bengali Style

For the Masala

Black mustard seeds – 2 tbsp

Yellow mustard seeds – 2 tbsp

Khus-khus (soaked) – 3 tbsp

Melon seeds (soaked) – 3 tbsp

Garlic – 6 large cloves

Ginger – 1½ inch

Green chillies – 6

Fresh grated coconut – 1½ cups

Vegetables and Paneer

Carrots – 100 g

Green peas – 100 g

French beans – 100 g

Cauliflower – 100 g

Paneer – 250 g

Mustard oil – 3–4 tbsp

For Cooking the Masala

Ghee – ½ cup

Onions – 2, finely chopped

Whole spices (cinnamon, black cardamom, green cardamom, star anise, cloves, peppercorns)

Turmeric powder – 3–4 tsp

Yogurt – 1½ cups

Garam masala – 1 tsp

Green chillies – extra, as needed

Salt to taste

Cream – 1 cup

For the Rice

Basmati rice – 750 g

Salt – for boiling

Fresh coriander – 2–3 tbsp, chopped

Mint leaves – 2–3 tbsp, chopped

Dried rose petals – 1–2 tbsp

Saffron water – 2 tbsp

Ghee – 1 tbsp

For Layering

Fried onions – 1 cup

Fried almonds – 2–3 tbsp, chopped

Mint and coriander – as needed

Rose petals – as needed

Ghee – for greasing

Prepare the Masala Grind mustard seeds, khus-khus, melon seeds, garlic, ginger, and green chillies into a coarse paste without water. Mix in grated coconut.

Marinate Vegetables Apply half the masala to vegetables and paneer. Drizzle mustard oil and mix well.

Cook the Masala Base Heat ghee and add whole spices. Add onions and sauté till soft. Add remaining masala and sauté. Add turmeric. Lower flame and add yogurt and garam masala. Cook for 3 to 4 minutes. Add only vegetables (not paneer), salt, cover and cook till done.

Prepare the Rice Soak basmati rice for 15 to 20 minutes. Boil in salted water, drain, and spread. Mix gently with coriander, mint, rose petals, saffron water, and ghee.

Finish the Gravy Add cream and paneer to the cooked vegetables. Mix gently and cook for 3–4 minutes.

Layering Grease vessel with ghee. Layer rice → vegetables → rice. Add fried onions, mint, coriander, and rose petals. Add remaining gravy and top with rice. Finish with fried onions, almonds, saffron water, herbs, and rose petals.

Dum Cooking Cover and cook on low flame for 20–30 minutes.

Dhungar (Smoke Infusion) Place hot coal in a small bowl inside the pulao. Add ghee, cover immediately, and let the smoke infuse. Serve hot and enjoy this rich, aromatic pulao.