Saturday, February 18, 2017

Dhaba Style Channa Masala / Chole


This is yet another type of Chole / Channa recipe Iam posting
It goes well with Phulkas, Poori and Plain Parata


Part 1 - Pressure Cooker
  • Kabuli / White Channa - 2 cups
  • Tea Bag - 1
  • Cloves - 2
  • Cinnamon Stick - small piece
Part 2 - Seasoning and Saute
  • Oil  + Ghee - 1 tablespoon
  • Cumin seeds - 1 tablespoon
  • Green Chilly - 8 nos 
  • Ginger - a small piece
  • Garlic - 10 nos (finely chopped)
  • Onion - 3 nos (finely chopped)
  • Tomato - 5 nos
  • Curd - 1/2 cup
Part 3- Masala / Spices
  • Coriander Powder - 2 teaspoons
  • Chilly Powder - 1 teaspoon
  • Garam Masala Powder - 1 teaspoon or little more
  • Channa Masala / Chole Masala Powder - 2 teaspoons
  • Turmeric Powder - 1/2 teaspoon
  • Salt - 2 teaspoons

Part 5 - Garnish
  • Kasuri Methi - 1 tablespoon
  • Coriander leaves - 1 tablespoon
  • Lemon Juice - 1/2 lemon 
Method
Step 1 - Pressure Cooking
  • Wash and soak Channa overnight ie at least for 8 hours
  • Add some more water to immerse Channa, put tea bag, cloves and cinnamon stick
  • Pressure cook for 6 whistles
  • Discard tea bag, cloves and cinnamon stick

Step 2 - Preparation
  • Grind ginger, garlic and green chillies to a coarse paste
  • Also puree the tomatoes and keep it ready
Step 2 - Seasoning / Tadka
  • Heat oil + ghee and season with cumin seeds
  • Fry ginger, garlic and chilly paste in it
  • Add onions and saute it well
  • Put all spice powders (do not add salt now) and toss it
  • Add whipped curd and let it boil 


Step 4 - Dhaba Channa

  • Add in the tomato puree and close the lid
  • Cook till the raw smell goes
  • Add in the boiled channa / chole
  • Put salt and bled it well
  • Finally garnish with coriander leaves, kasuri methi.Switch off the stove aand squeeze lemon

Serve with Rotis


Friday, February 17, 2017

Kerala Style Kaalan / Raw Banana Yam Kootu

Yet another Kerala Delicacy - a perfect blend of Raw Banana / Kaya and Yam / Karunaikizhangu with ground coconut jeera chilly paste topped with yogurt


Ingredients
Part 1 - Pressure Cooker
  • Raw Banana - 2 nos
  • Yam / Karunaikizhangu - 200g
  • Water - to immerse
  • Turmeric - 1/2 teaspoon
  • Chilly Powder - 1 teaspoon


Part 2 - Grinding
  • Grated Coconut - 3 tablespoons
  • Green Chilly - 5 nos
  • Cumin seeds - 1/teaspoon
Part 3 - Seasoning
  • Coconut oil - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Red chilly - 2 nos
  • Curry leaves - few
  • Methi seeds - 1/2 teaspoon
Part 4 - Others
  • Salt - 2 teaspoon
  • Pepper Powder - 1 teaspoon
  • Thick Beaten Curd - 1/2 cup
Part 5 - Garnish
  • Coconut Oil - 1 teaspoon
  • Curry leaves - little
Method
Step 1 - Pressure Cooker
  • Peel raw banana and yam.Chop them into small pieces
  • Put inside cooker.Pour water, add chilly powder and salt
  • Pressure cook for 2 whistles
Step 2 -  Seasoning
  • Heat coconut oil and season with mustard seeds, chillies, methi seeds and curry leaves
  • Add cooked vegetables and mix it well
  • Add pepper powder and salt

Step 3 - Coconut Paste
  • Put grated coconut, green chillies and cumin seeds (jeera) in a mixer jar
  • Add little water to it and grind it to a smooth paste
  • Allow it to boil
  • Add beaten curds and mix well
  • Just boil it once and switch off the stove

Step 4 - Garnish
  • Garnish with coconut oil and curry leaves
Serve with hot rice


Monday, February 13, 2017

Barley Dalia Vaangi Bhath / Vangi Bhath

I had posted a similar recipe recently using White Rice.Here we use Barley Dalia instead.We can add any other millets too
Please click Vangi Bhath for the recipe using rice

Ingredients
Part 1 Barley Dalia

  • Barley Dalia - 1 cup

Part 2 - Seasoning
  • Oil  + Ghee- 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Urad and Channa Dhal - 1/2 teaspoon each
  • Green Chilly - 3 nos
  • Curry leaves - few
  • Hing - 1/2 teaspoon
  • Cashews -  little or as required
Part 3 - Brinjal Gravy
  • Cut Brinjals - 1/2 kg
  • Vangi Bhath Masala Powder - 3 teaspoons
  • Turmeric - 1/2 teaspoon
  • Salt - 1 1/2 teaspoons
  • Tamarind Water - 1/2 cup
  • Jaggery - little
Part 4 - Garnish
  • Grated Coconut - 2 tablespoons
  • Chopped Coriander Leaves - little
  • Cashews - optional
Method
Step - 1 Cooking Barley Dalia
  • Dry roast Barley Dalia
  • Add 2 cups of water
  • Pressure cook for 2 w histles
Step 2 - Seasoning
  • Heat oil + ghee in a kadai.Crackle mustard seeds
  • Fry channa, urad dhals and green chillies
  • Add curry leaves.Sprinkle hing
  • Fry cashewnuts now
  • Put chopped brinjals and stir well
  • Add turmeric powder, MTR Vangi Bhath Masala Powder and salt.Mix well

Step 3 - Gravy
  • Pour tamarind extract and add jaggery
  • Let it boil
  • Close it with lid and let it get cooked
  • It will be a semi solid gravy
Step 4- Vangi Bhath
  • Now add the cooked barley dalia and mix well
  • Garnish with coriander leaves, grated coconut and cashews (optional)
Barley Vaangi Bhath / Vangi Bhath is ready to be served

Friday, February 10, 2017

Capsicum Peanut Rice / Bell Pepper Peanut Rice / குடைமிளகாய் வேர்க்கடலை சாதம்

Very quick and simple rice This contains no onions and no garlic so it can be served during festivals like Navarathri
Its a good choice for Tiffin Box too


Ingredients
Part 1 - Rice
  • Rice - 1 cup
  • Water - 1 1/2 cups
Pressure cook rice for 2 whistles and keep it ready

Part 2 - Fresh Masala Powder
  • Coriander seeds - 1 tablespoon
  • Channa Dhal - 2 tablespoon
  • Urad Dhal - 1 tablespoon
  • Cinnamon Stick / Pattai - 1 small piece
  • Red Chillies - 5 or 6 nos
  • Grated Coconut - 1/2 cup or even more

Part 3 - Seasoning and Saute
  • Oil - 1 tablespoon
  • Mustard seeds - 1 teaspoon
  • Cumin seeds - 1 teaspoon
  • Curry leaves - little
  • Hing - 1/2 teaspoon
  • Raw peanuts - handful
  • Salt - 1 teaspoon or more
Method
Step 1 - Preparation of Masala Powder
  • In a kadai dry roast cinnamon stick, urad dhal, channa dhal, coriander seeds and dried red chillies
  • Switch off the flame and toss the grated coconut in it
  • Cool and powder it in a mixer

Step 2 - Seasoning and Saute
  • Heat oil in a kadai.Season with mustard, jeera, curry leaves and hing
  • Fry peanuts till golden brown
  • Add capsicum pieces and saute it.Make sure it it crispy
Step 3 - Capsicum Peanut Rice
  • Add the freshly prepared masala powder and mix well
  • Now add the cooked rice and put slat
  • Blend it thoroughly
  • Close it for 2 minutes and switch off the stove
Serve hot with curd and pickle


Saturday, February 4, 2017

Capsicum Radish Sambar for Beginners

This post is exclusively for beginners.There are many methods in which sambar can be made.This is the usual / easiest method for new entrants


Ingredients 

Part 1 - Toor dhal
  • Toor dhal - 1/2 cup
  • Water - to pressure cook
  • Methi seeds - little
  • Turmeric powder - little
  • Oil - a drop
Pressure cook toor dhal with given items for 4 whistles.Mash and keep it ready

Part 2 - Tamarind Extract
  • Tamarind - big lemon sized ball
  • Luke warm water - 2 cups
Soak tamarind in 2 cups of water for 15 minutes.Squeeze and extract the juice..Discard the pulp

Part 3 - Vegetables and Powders
  • Oil - 2 teaspoons
  • Hing - little
  • Methi seeds - 1/2 teaspoon
  • Red chilly - 1
  • Tomato - 1
  • Capsicum - 1 (cut into big cubes)
  • Radish - 1 medium sized (cut into rounds)
  • Turmeric - 1/2 teaspoon
  • Sambar Powder - 2 teaspoons
  • Salt - 1 1/2 teaspoons
Part 4 - Seasoning
  • Ghee - 1 tablespoon
  • Mustard seeds - 1 teaspoon
  • Hing - 1/2 teaspoon
  • Curry leaves - little
Method
Step 1 - Saute Vegetables
  • Heat oil in a kadai.Add hing, methi seeds and red chilly to it
  • Put capsicum and saute it for 3 minutes
  • Add tomato pieces and cook till it is soft
  • Add radish and saute it

Step 2 - Sambar
  • Add turmeric powder, sambar powder and mix well
  • Pour tamarind extract and put salt.Let it boil for 5 minutes or till radish gets cooked
  • Add boiled and mashed toor dhal ,Blend it well
  • Let it boil

Step 3 - Seasoning
  • Meanwhile in a small ladle / kadai heat ghee and season with mustard, hing , curry leaves
  • Pour the seasonings over the cooked sambar and switch off the stove
Sambar is ready to be served with rice

Monday, January 30, 2017

Beans Paasi Parupu Usili / Beans and Crumbled Moong Dhal

Usually we do parupu usili using bengal gram / kadalai parupu
I saw this recipe in TV which showed the same using moong dhal
This is an excellent accompaniment for Vathakuzhambu or Mor Kuzhambu rice


Ingredients
Part 1 - Curry
  • Beans - 300 g (cut into small pieces)
  • Coconut oil - 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Curry leaves - 2 or 3
  • Red Chilly - 1
  • Salt - 1 teaspoon
  • Grated coconut - garnish
Part 2 - Usili / Crumbled dhal
  • Moong dhal - 1/2 cup or 150 g
  • Red chilly - 2
  • Green chilly - 1
  • Cumin seeds - 1/ 2 teaspoon
  • Salt - 1/4 teaspoon
  • Turmeric - 1/2 teaspoon
Method
Step 1 - Usili Preparation
  • Soak moong dhal, red chilly, green chilly and cumin seeds for about 1/2 hour
  • Drain the water but do not discard the drained water
  • Grind the soaked items to a thick paste and use the drained water while grinding
  • Add salt, turmeric to this batter and mix well
Step 2 - Steaming
  • In a idly stand / steamer steam the ground batter for 10 minutes
  • Also steam the chopped beans
  • Insert a knife / spoon to the cooked dhal and check.It should come out clean Otherwise cook for some more time
  • Cool the steamed dhal and crumble it using fingers

Step 3 - Beans Parupu Usili
  • Heat coconut oil in a kadai.Season with mustard seeds, curry leaves, red chilly and hing
  • Saute the crumbled dhal / usili
  • Add beans and put salt.Mix well
  • Keep it closed for 2 minutes
  • Garnish with grated coconut and switch off the stove

Beans Paasi Parupu Usili is ready to serve






Saturday, January 28, 2017

Gulf Special Karak / Kadak / Masala Tea

This is a popular version of Masala Chai in the Middle East which induses the flavour of cardamom (elachi) in thick evaporated milk

Ingredients
Part 1 - Masala / Spices
  • Cloves - 2 nos
  • Cinnamon Stick - small piece
  • Ginger - small piece
  • Cardamom / Elachi - 2nos
Part 2 - For Chai
  • Water - 1 to 1 1/2 cups
  • Tea Powder - 2 teaspoons
  • Cardamom Flavored / Plain Evaporated Milk - 1 small can
  • Sugar - 2 teaspoons (optional)
Method
Step 1
  • Crush the masala items / spices using a mortar and pestle
  • Add it to boiling water and mix well

Step 2 - Karak Chai / Masala Tea
  • Put tea powder and boil well
  • Pour evaporated milk (plain or elachi flavoured)
  • Add sugar now (optional)
  • Allow it to boil for 5 minutes or so
  • Simmer the flame and leave it for 2 to 3 minutes
  • Switch off the stove and leave it closed for few minutes
  • The masala  flavours will get infused in the tea
  • Filter the tea
  • Pour it in individual cups and drink hot