The Ajika Spice System: 1. The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities ,medium bottles for spices used in medium quantities and small bottles for spices used in small quantities. 2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking .A spoon may be used for the spices. When oil is sizzling, you need to add spices fast. The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices.

Chole (Punjabi Channa Masala): Ingredients: 2 Small cans of chickpeas (or 10oz. chickpeas soaked for 4 to 6 hours or overnight). 2 Tbsps vegetable/ canola/ sunflower cooking oil. 2 Bay leaves. 5-6 Cloves. 3-4 Green cardamoms. 1 Black cardamom. 5-6 Peppercorns. 3 Medium onions 2 quartered and one thinly sliced. 2 Tbsps garlic paste. 1 Tbsps ginger paste. 2 Tsps coriander- cumin powder/blend. 1/2 Tsp red chilli powder. 1/4 Tsp turmeric powder. 2 Tsps garam masala powder. 1"Piece of ginger julliened. 1 Tsp. of amchur powder. 2 Tbsps fresh coriander leaves chopped fine. Method : Boil 2 quartered onions, ginger, garlic, black cardamom in 4 tbsp. water and then grind together into a smooth paste. Heat the oil in a deep, thick-bottomed pan on a medium flame. Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute. Add the remaining sliced onion and fry till light golden. Add the onion paste and fry till the oil begins to separate from the paste. Add the dry spices - cumin- coriander blend, red chilli, turmeric and garam masala powder. Fry for 5 minutes. Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala and bring to a boil till all garbanzos/chickpeas are soft and tender. Add Amchur and mix. Mash some garbanzos/chickpeas to make the curry thick.