Channa Masala -No onion-garlic Version

I love to have warm,subtle channa masala along with hot pulkhas,especially in a cold evening.
Last week the weather was so cold and wanted to make this delicious,comforting channa masala for our dinner.
This is one such curry I make often to accompany for the phulkas.But never tried with no onion and garlic.For the blogging marathon theme I tried without onion.The curry came out so well and tasted yummy.
I have already shared a South Indian version of channa masala here.Lets move on to the recipe..........................................

   Basic Information

   Preparation time 15 minutes
   Soaking time 6-8 hours

   Cooking time 25 minutes

   Serves 2(generously)

Ingredient	Quantity
Chickpeas/kondakadalai	3/4 cup
Tomato	2 (medium size)
Ginger/inji(grated)	1 tsp
Green chilly/pachamilagai	1 (finely chopped/optional)
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/4 tsp
Aamchur powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves/kothamalli	1 -2 tbs(finely chopped)
Oil	11/2 tbs
Salt	11/4 tsp

  
 Method 

Soak the chickpeas/channa whole night and pressure cook it for 3-4 whistles in a medium flame.Finely chop one tomato and grind one tomato to a fine paste.Also grind 2-3 tbs of cooked channa to a fine paste and keep it aside.

Then goes in the pureed tomato,cook it for 2-3 minutes.Add in the red chilly powder,coriander powder,salt and turmeric powder,mix it well.Add around 1/2 cup of water and cook it for couple of minutes.

 
Now add in the cooked channa and mix it well,then add in the pureed channa.Add around a cup of water and let it simmer it for another 5 minutes.

Now add in the aamchur powder and garam masala powder and let it cook for one boil.Finally add in the chopped coriander leaves and mix it well.Channa masala is ready to serve.

Serve it with phulkas or roti.

Enjoy....................................................................

• For extra flavor,a tsp of dried kasoori methi can be added along with aamchur powder.
• Addition of mashed channa gives a nice consistency to the curry.
• The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46

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Channa Masala - Easy One pot Channa Masala

I already share a version of no onion,garlic channa masala  and Punjabi Chole Masala.Channa masala  can be made in umpteen ways with so many twists.

One such easy and comfortable way of making it in a  pressure cooker.One pot version saves time and effort but the end result will be finger licking good.

If the chickpeas /channa is soaked and refrigerated then can be made in no time.This version can be called as curry in a hurry.Here I have used the homemade channa masala powder,but it can be easily substituted with  garam masala and aamchur powder.Let's move on to the recipe......................

                                                             

                                                            

                                                                         Easy One Pot Channa Masala

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   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours
   Cooking time 25 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Chickpeas/channa/vellai kondakadalai	3/4 cup
Onion( finely chopped)	2 medium size
Ginger&garlic paste	2 tsp
Tomato (pureed)	2-3 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	3-4 tbs

 To roast and grind (for the channa masala powder)

Ingredient	Quantity
Red chilly/varamilagai	2 (broken)
Coriander seeds/dhaniya	1.5 tbs
Cumin seeds/jeeragam	1 tsp
Cloves /lavangam	2
Cinnamon/pattai	1inch
Black cardamom	1
Aamchur powder	1 tsp

  

   Method 

• Soak the chickpeas/channa overnight or minimum of 6-8 hours.

• Heat a pan and dry roast the ingredients given except aamchur powder.

• Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.

•  Heat the oil in a pressure cooker or pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the ginger and garlic paste,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.

• Add in the spice powders and mix it well.Add in the soaked chickpeas and 2 cups of water.Let it boil for a minute.

• Cover the pressure cooker with lid and cook it for 3-4 whistles in a medium flame and put off the flame.Once the pressure subsides,remove the lid and take around 2 tbs of cooked channa and grind it well and add it to the mixture.

• Let it cook for couple of minutes and put off the flame.Add in the chopped coriander leaves and mix it well.

• Serve it  with naan,phulka or paratha.

Enjoy..........................

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Punjabi Chole Masala

For the final day of gourmet gravies in Blogging Marathon#65 is a simple and aromatic, chole masala.
I have already shared a version of channa/chole masala with no onion and garlic here.
This version is slightly different and used freshly ground spice powder.
Also I boiled the chickpeas/channa with tea bag to get a nice dark colored gravy.Off to the recipe.....

                                                             

                                                            

                                                                         Punjabi Chole Masala

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   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours
   Cooking time 30-35 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Chickpeas/channa/vellai kondakadalai	3/4 cup
Onion( finely chopped)	2 medium size
Ginger&garlic(grated)	2 tsp
Tomato (finely chopped)	2-3 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	3-4 tbs

 To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	2 (broken)
Coriander seeds/dhaniya	1.5 tbs
Cumin seeds/jeeragam	1 tsp
Cloves /lavangam	2
Cinnamon/pattai	1inch
Black cardamom	1
Aamchur powder	1 tsp

  

   Method 

• Soak the chickpeas/channa overnight or minimum of 6-8 hours.Drain the water completely and pressure cook for 4-5 whistles with a cup of water along with a tea bag and a pinch of salt.

• Meanwhile heat a pan and dry roast the ingredients given except aamchur powder.Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.

•  Heat the oil in a pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.

• Add the red chilly powder,salt and turmeric powder.Mix it well and cook it covered in a medium flame till the oil separates.

• Add in the cooked chickpeas and freshly ground spice powder to it.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Slightly mash some of the chickpeas while cooking with the ladle.Add in the chopped coriander leaves and put off the flame.

• Serve it  with naan,phulka or paratha.

• For extra flavor,a tsp of dried kasoori methi can be added along with chopped coriander leaves.
• Couple of tbs of chickpeas can be blended in a blender and add it to the curry to get a thick consistency.
• The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.
• Tea bag is optional while cooking the chickpeas in the pressure cooker.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

No Onion and Garlic Thali /Festive Thali

Third day thali is a special auspicious day or festival thali made in special occasions in our households.Mostly this thali is made on amavasay,karthigai and other special occasions and no onion,garlic is used.Also some of the specific type of country vegetables are only supposed to cook.Freshly ground masala powders are used to make sambar and other dishes.


The thali has
1.White rice
2.Avarakkai(broad beans) arachivitta samabar
3.Rasam
4.Vazhakkai Podimas(recipe follows)
5.Mochaikkai Masala curry(recipe follows)
6.Paasiparuppu/moong dhal payasam
7.Ulundu/urad dhal Vada
8.Thayir/yogurt

Vazhakkai Podimas

Coming to the vazhakkai podimas,its a dry curry and a great accompaniment for spicy kuzhambhu and sambar.This podimas can be made with or without onion also turmeric powder is added in some house holds,we don't add it and keep it in white color.Use a well matured raw banana/vazhakkai for this podimas.The tender ones will turned out mushy and it won't taste good.

                                                                                                                                  

                                                                                    

                    Vazhakkai /Raw Banana Podimas

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   Basic Information

   Preparation time 20 minutes
   Cooking time 10-12 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Vazhakkai/raw banana	2 (medium size)
Green chilly/pacahamilagai	2-3(finely chopped)
Ginger/inji	1 tsp(finely chopped)
Coconut(grated)	3-4 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

• Cut the raw banana into two and cook it in a boiling water till it becomes tender.Remove it from the water immediately.After cooling peel the skin and grate it with a grater and keep it aside.

• Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped ginger,green chilly and curry leaves.Add in the grated coconut and mix it well.Add in the grated vazhakkai/raw banana and mix it well.Simmer it for couple of minutes and stir in between.Put off the flame.

• Serve it along with rice and kulambhu or sambar

Mochai Masala Curry/Mochai Curry

Fresh mochai curry is often made during the season ans here frozen ones are available in the market and often I make it for our lunch.This curry tastes awesome with simple rasam and curd rice.Here I made it in a dry version,if you want a semi dry version add one more tomato and increase the amount of coconut while grinding.

     

                                                                      

                                                            

                             Mochai /Field beans Masala Curry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Mochai/field beans/sruti papdi lilva	1.5 cups(fresh /frozen)
Tomato(finely chopped)	1(small size)
Cumin seeds	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 Grind to a fine paste

Ingredient	Quantity
Coconut	3- 4 tbs
Red chilly/varamilagai	3-4
Cumin seeds/jeeragam	1 tsp
Ginger/inji	1/2 inch piece

  

   Method 

• Pressure cook the mochai with a pinch of salt for 2 whistles in a pressure cooker.Drain the excess water after the pressure subsides and keep it aside.Grind the given ingredients to a fine paste and set it aside.

• Heat the oil in a pan,crackle the cumin seeds and add in the chopped tomato and curry leaves.Saute it until the tomato is mushy.Add in the cooked mochai and give it a mix.Now to this add the ground paste,salt and turmeric powder.

• Mix it well,cook it covered in a medium flame for 5 minutes.Mix it well and simmer it for 2-3 minutes or until the desired consistency is reached.Put off the flame and sprinkle some chopped coriander leaves if needed.

                                                                                                         

                                                                                    

             

Enjoy...............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

Sumber http://www.naliniscooking.com

Mixed Bean Pulao /Navadhaniya Pulao

Mixed bean pulao is a delectable one pot delicacy,in which rice is cooked along with mixed beans and mild spices.
It is a well balanced and fulfilling dish,tastes divine when paired with raita.This pulao is an ideal dish to cook on a lazy day,as it takes less than 30 minutes to cook in a pressure cooker,if the legumes/beans are soaked. Here I have used black,white channa,green,white peas,pigeon peas,rajma,mochai,black eye beans,mung beans.One can simply soak the mixed beans and make the pulao.No proportions are measurements need to be perfect for the amount of beans,just add them how you would like. Here is the recipe for quick,easy and protein packed pulao.

                                                                    

                                                            

                                 Mixed Bean Pulao/Navadhaniya  Pulao

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   Basic Information

   Preparation time 15 minutes
   Soaking time 10 minutes

   Cooking time 25 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Soaked mixed beans	1.5 cups
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Mint leaves/pudina(finely chopped)	4 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	1 tbs
Ghee/nei	2 tsp
Coriander leaves(finely chopped)	2 tbs
Water	2.25-2.5 cups

  

  Grind to a coarse paste

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch piece
Cloves/lavangam	2-3
Cloves/lavangam	2-3
Green chilly/pachamilagai	4-5

  For the tempering

Ingredient	Quantity
Bay leaf	1
Fennel seeds/sombu	1/2 tsp

  Method 

• Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. 
• Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients.Add in the ground paste and fry it till the raw smell goes off.Saute the sliced onion till golden.Add in the chopped tomato,mint and coriander leaves.Cook it until the tomato is mushy.

• Now add in the spice powders and salt.Give it a mix and now add in the soaked beans.Mix it well.

• Add the water and allow it to boil.Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.

• Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.

• Serve it with raita

• If you are soaking the beans for this pulao,soak each bean a tbs for this measurement.
• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.
• For a richer version,1/2 cup of coconut milk is also used along with the water.
• The amount of water varies depending on the quality of the rice.

Enjoy.....................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com