Channa rice recipe/Garbanzo Beans Rice

 

Ingredients
- 1 cup basmati rice
- 1 cup white chickpeas (garbanzo beans)
- 2 cups water
- 1 onion, sliced
- 1 tomato, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 2 tablespoons oil

- Salt to taste

 Instructions
1. Rinse the basmati rice in cold water and soak it for 30 minutes.
2. In a pressure cooker, add the soaked rice, white chickpeas, and 2 cups of water. Cook for 2 whistles on high heat.
3. In a pan, heat oil. Once they start to splutter, add sliced onions and fry until golden brown and add cumin seeds.

4. Add ginger-garlic paste and fry for a minute.

5. Add chopped tomatoes and fry until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Fry for a minute.
7. Add the cooked rice and chickpeas to the pan and mix well.
8. Add salt to taste and mix well.
9. Cover the pan with a lid and cook on low heat for 10 minutes.
10. Serve hot with raita or salad.

Peanut Butter cookies

 

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Additional granulated sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Mix in the peanut butter and vanilla extract until well combined.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Scoop out dough and roll into 1-inch balls. Roll each ball in additional granulated sugar to coat.

8. Place the coated dough balls on the prepared baking sheets, leaving some space between them.

9. Use a fork to create a crisscross pattern on each cookie, flattening them slightly.

10. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

11. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.