Monday, August 10, 2009

Chana Masala

Ingredients -
Serves 3 - 4

kabuli chanas(chick peas) - 1 cup
butter - 2 to 3 tbsp
ginger paste - 1 tsp
garlic paste - 1 tsp
onions (medium) - 2 finely chopped
tomatoes (medium) - 2 finely chopped
garam masala - 1 tsp
turmeric pdr - 1/2 tsp
coriander - cumin pdr - 2 tsps
chilly pdr - 1tsp or accdly
coriander leaves for garnishing
salt

Method -
Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter in a cooker.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some time.
Add the turmeric pdr, coriander - cumin pdr, salt, garam masala, chilly pdr & mix well.
Add the kabuli chana & add water such that all the ingredients are properly soaked.
Pressure cook till the chick peas is cooked.
Garnish it with chopped coriander leaves.

Potato and Channa Masala

Ingredients :
Whtie Kabuli Channa - 1 cup
Potatoes - 2
Onions - 2

Grind Together :
Coconut - 1/2
Onion - 1
Garlic - 5 or 6 flakes
Red chilles - 10
Asafoetida - a pinch
Poppy seeds - 1 1/2 tsp
Tomatoes - 2 or 3
Cloves - 2
Cardamom - 2
Salt and sugar - to taste.
Method :
1. Saok channa overnight with a little soda-bicarbonate and enough water.
2. Wash well in the morning with fresh water. pressure cook it with the potatoes.
3. Peel and mash the potatoes coarsely. cut onions into small pieces.
4. Grind other ingredients first, add tomatoes at the end and grind well.
5. Heat ghee in a pan fry onion well, then add the ground mixture, fry till it smells good.
6. Add the boiled potatoes and channa with enough water.
7. Salt and sugar can be added according to taste.
8. Boil till the gravy thickens, remove and serve hot with lime, finely cut onions and coriander leaves.

Papad Curry

Ingredients:
10 papads
1 large onion paste
3-4 cloves garlic paste
2 tbsp curd
1/2 tsp cumin seeds
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
some coriander leaves, chopped
2 tbsp oil
salt tஒ taste
Method:
1. Break the papads into small pieces. Lightly fry in oil and keep aside.
2. Heat oil in a pan, add cumin seeds. When they beging to crackle, add the onion and garlic pastes. Fry till done.
3. Add all four spices along with the curd. Fry till the oil separates. Add 2 cups of water and bring to a boil.
4. Add the papad pieces and simmer for 2-3 minutes.
5. Remove from fire.
6. Garnish with coriander leaves and serve hot with chapatis.