Karwa chauth....plzzzzzzzzzzzzz help?

Karwa Chauth is celebrated every year by the Hindu wives for the longevity of their husband's life. Aloo Gobhi Recipe Ingredients: 1 Cauliflower 4 Potatoes 1 Tomato 1 tsp Turmeric powder ½ tsp Red chilli 1 tsp Ground coriander Salt to taste 2 tbsp Oil How to make Aloo Gobhi: Wash cauliflower and potatoes and cut into pieces. Heat the oil and add potatoes and cauliflower and leave it on medium flame for 5 minutes.

Add chopped tomato, turmeric powder, coriander, red chili and salt. Cook it for 5 minutes. Serve it with rotis.

... Fruit and Almond Halwa Ingredients: 1 medium-size Ripe Papaya (chopped) 1tbsp Cashews & Raisins 200 gms Condensed Milk.

Agood recipe for karwa chauth is punjabi chhole! In america they are referred to as channa masala! Its an easy recipe and they taste pretty good!

In Delhi generally ladies make chana as it is a symbol of growth and longevity! Here's one that I make , enjoy! This is for 4 people dry kabuli chana soaked overnight 2 cups/katoris 2 red onions 6 garlic pearls 1inch ginger 4 tomatoes med sized 2 green chillis /jalapenos half a bunch of green fresh coriander leaves or cilantro leaves 3 piecesof black cardamom 1cinnaman stick 3 cloves and 10 piecesof black pepper corns whole 1tspn cumin seeds 3 tspns dry coriander powder 2 tspns turmeric powder or haldi 1 tspn amchoor or dry mango powder salt to taste and oil for cooking soak chana over night in enough water.

Wash them well before soaking next ,do not throw away the water in which the chana has been soaking just add black cardamom , cinnamon stick cloves and black peppercorns and pressure cook the channas for about 7to 8 whisltes! Don't forget to add some salt bfore you shut the pressure cooker! While the chana is boiling , in a blender , mix onions ginger garlic green chillies and coriander leaves and blend using as little water as you can, into a fine paste!

In a skillet pour some oil and add the cumin seeds once the oil is hot add the onion paste to the splattering cumin seeds and reduce the flame a little . Sautee this mix for about 20 minutes or until the mix turns golden brown and it starts leaving the walls of the skillet /kadhai . Add coriander powder , stir well .

Add turmeric powder, stir well. Add amchoor , stir well . Add chopped tomatoes and stir really well till its all integrated into a smooth masala.

Cover and cook using as little water as possible on a medium flame stirring occasionally ,for about 20 minutes or until the foam has cleared and the masala is semi dry . Open the pressure cooker after the steam has been released naturally and check the chanas; they should be a soft and tender . Strain the water DONT DISCARD.

Add the chanas to the masal and sautee for 5 minutes before adding the remaining water . Simmer the channas for at least 20 minutes or untill the oil sets afloat over the channas . Turn off the fire and adjust the salt .

Garnish with fresh coriander leaves and enjoy it!

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