Cooking has always been my passion! It is therapeutic to me -- especially when I am back in my familiar surroundings dishing out something for the family. I believe in simple living and that reflects in my cooking as well. So if you all have been wondering about what goes on in my kitchen, here's a sneak peak into my kitchen life!
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When it comes to cooking, I like to keep things simple. A light, flavorful meal is what I strive for. As a mother to a young child, I always make sure to incorporate Indian flavors into her meals. Typically, lunch or dinner at my house consists of lentils, known as ghar ki daal, paired with a vegetarian or non-vegetarian side dish and some fries. I usually avoid bringing carbs to work, opting for a hearty lunch bowl of daal and sabzi. While my husband prefers roti, our little one, being Bengali, has a fondness for rice. However, dinner is the highlight of our day, as it allows us to come together and enjoy a more elaborate meal.
I am a bit choosy about spices I use for cooking. I do prefer spices that I ground at home to get the best flavour and aroma, but it takes a lot of effort. At times, I purchase the ones I feel are on a par with home-ground spices.
Tata Sampann spices
Recently, I was about to re-stock my spice rack, when Tata Sampann surprised me by sending over a huge box containing some basic spices and some ready-mix spices for daal, chhole and paneer.
I have received a packet of 100g Tata Sampann Red chilli Powder, 200g Tata Sampann Turmeric, 100g Punjabi Chhole Masala, 100g pack of Tata Sampann Paneer and 100g Tata Sampann Daal Tadka Masala.
Prices:
Tata Sampann Red chilli Powder (100g): INR 36
200g Tata Sampann Turmeric Powder: INR 67
Punjabi Chhole Masala priced 100g: INR 60
100g pack of Tata Sampann Paneer Masala: INR 77
100g Tata Sampann Daal Tadka Masala priced: INR 57
I would anyway buy their unpolished Chana Daal for their goodness as compared to the polished versions, but Tata Sampann spices were new to me. So thankful as I was, one fine day I decided to explore and put them to test:
Review of the spices
For me, the first test of any spice (except those I grind myself) is dependent on the aroma.
When I opened the packets of Red Chili Powder and Turmeric Powder, I was satisfied with their freshness. After using both the spices in my everyday dishes, I was satisfied with the taste as well.
For me, quality checking of any spice (except those I ground personally) is dependent on the aroma first. When I opened the packets of Red Chili Powder and Turmeric Powder I was completely satisfied with the fresh aroma coming from the packets and after using both the spices I was satisfied with the taste as well.
The Daal Tadka Masala, Paneer Masala and Punjabi Chhole Masala had rustic texture and were packed in 20g packs to retain the freshness.
In my kitchen, I hardly make Punjabi Chhole once a month, so in a family of 3, a 100g packet of spice can be used at least five! Do the math now!
While the spices are packed in 20g pouches, I immediately opened one to make Chhole Aloo Masala.
Recipe of Punjabi Chole
My little pumpkin loves her portion of Chhole with a touch of Aloo. Also, she loves moderately spiced curry with her rice.
Recipe Card
Punjabi Chole Recipe
Ingredients
- 200 g Dry Chickpeas / Kabuli Chhole
- 2 Potato cubed
- 1 Onion chopped
- 1 teaspoon Ginger-garlic Paste
- 3 tablespoon Tomato Pureed
- 1 Whole Bay leaf
- 1 Whole cinnamon sticks
- 3-4 Clove
- 2 Green Cardamom
- 1 Black Cardamom
- 20 g Tata Sampann Punjabi Chole Masala
- ½ teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- 2 teaspoon Salt or to taste
- 1 tablespoon Mustard Oil
- ½ teaspoon Ghee
Instructions
- To make chole aloo masala, soak chickpeas in water overnight and boil with salt until three whistles sound.
- Fry diced potatoes in oil until golden.
- In another pan, temper bay leaf, cinnamon stick, clove, green cardamom, and black cardamom in oil.
- Add onion, tomato puree, and ginger-garlic paste and cook until oil separates.
- Add red chili powder, turmeric powder, salt, and Tata Sampann Punjabi Chole Masala and cook for five minutes.
- Now add potatoes and chickpeas and cook for five more minutes.
- Pour in two cups of chickpea water and cook until chole reaches medium thickness.
- Add garam masala and ghee.
- Serve with rice.
Nutrition
What's your thought on Tata Sampann spices?
Pasta enjoyed her portion of Chole prepared with the Tata Sampann Masala quite well and I found genuine feedback in her smile ☺ So that's a typical flavourful day in my kitchen life.
What's so special in your day today? Share your comments. Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Disclaimer
PR samples received from Tata Sampann.
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