Aash
Ingredients:
Chickpeas 250 grams
Soda bicarb 1 tsp
Onion 1 cup chopped
Ginger garlic paste 1 tsp heaved
Chili powder 1 tsp heaved
Salt 1 tsp heaved
Turmeric 1 tsp heaved
Tomatoes (blended) 2
All spice ½ tsp
Cumin Seeds 1 tsp
Spaghetti (boiled) 2 cups save ½ cup water from boiled spaghetti
Ingredients for mince:
Mince ½ kg
Yogurt ½ cup
Black pepper ½ tsp
Crushed red pepper 1 tsp
Oil ½ cup
Onion (chopped) 1 cup
Ginger garlic 1 tsp
Tomatoes 2 blended
Chili powder 1 tsp
Salt 1 tsp
Coriander powder 1 tsp
Turmeric ¼ tsp
Method:
Soak chick peas overnight. Next morning drain water and rub soda and leave for 2 hours. Wash again and cook with all the other seasonings. Add 3 to 4 cups water. Cook till tender. When done slightly mash chick peas they should have liquid left to dry. Add all spice and give bhaghar with quarter cup oil and 1 tsp cumin seeds.
Method for mince:
Make bhuna hua qeema with all the given ingredients under mince.
To serve:
Beat half kg yogurt with half tsp salt and black pepper half tsp. Put hot channas in a dish. Spread with a layer of a spaghetti. Add bhuna hua qeema on top. Lastly top with yogurt. Sprinkle with crushed red pepper, brown onion 3 tbsp and serve hot.