Channa Masala - South Indian Style

Today's recipe is a South Indian version of channa masala goes very well with pooris and roti.This is a coconut version with the flavorful garam masala.
The recipe I noted from my mom's recipe collection book and make it for parties and potluck to accompany pooris.Here goes the recipe............

Basic Information

Soaking time 6-8 hrs
Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 4(generously)

Ingredients

Ingredient	Quantity
Chickpeas/channa/kondakadalai	11/4 cups
Onion/ vengayam(finely chopped)	2 (medium size)
Tomato(chopped)	1(medium size)
Tomato(pureed)	2(medium size)
Green chilly/pachamilagai	3
Ginger&garlic paste	1 tbs
Red chilly powder/milagai podi	1 tsp
Turmeric powder/manjal podi	1/4 tsp
Coriander powder/dhaniya podi	2 tsp
Garam masala powder	1/4 tsp
Coriander leaves/kothamalli	1 tbs(chopped)
Lemon juice	1 tsp(optional)
Salt	11/2 tsp
Oil	2 tbs

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	5 tbs
Cashews/mundiri	3
Fennel seeds/sombu	1 tsp
Poppy seeds/kasakasaa	1/2 tsp

For the seasoning

Ingredient	Quantity
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch piece
Cardamom/ellakai	1
Bay leaves	1
Star anise	1

Method

• Soak the chickpeas for 6-8 hours and cook it in a pressure cook along with a pinch of salt and water for 2- 3 whistles.Grind the given ingredients to a fine paste with little water and keep it aside.

• Heat the pan with the oil,do the tempering with the whole garam masala.Add the onion and green chilly,saute till transparent.Add the ginger&garlic paste an fry it till the raw smell goes off.Once the ginger &garlic paste add in the tomato and cook it till mushy with a pinch of salt.Now add the pureed tomato and cook it for couple of minutes.Add in all the spice powders except the garam masala powder and give it a mix.

• Add around 11/2 cups of water and let it boil till the raw smell disappears.Now add the ground coconut paste and around 1/2 cup of water,let it boil for another 5 minutes.At this stage add the cooked chickpeas and let continue boiling for another 2-3 minutes or till it gets thick.

• Finally sprinkle the coriander leaves and garam masala powder,put off the flame.Add the lemon juice and mix it well.

• Channa masala is ready.Serve it with poori or pulao.

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


This recipe is off to  Cook Book Challenge #9 June week 3.

Sumber http://www.naliniscooking.com

Garam Masala Powder

I usually use the store bought garam masala powder and except the garam masala powder I make most of the powders at home.Nothing beats the taste and flavor of home made powders.As mom is here she made her version of garam masala powder and it is very flavorful,like to share the recipe.Here is the recipe......

Ingredients

Ingredient	Quantity
Cloves/lavangam	11/2tsp
Cinnamon/Pattai	3 nos.of 1 inch piece
Anise star	1no.
Green Cardamom/ellakai	3-4nos.
Fennel seeds	2tbs
Poppy seeds	1tbs
Coriander seeds	3tbs
Red chilly	3-4nos.
Black cardamom	1no.(optional)

Method 

               Keep a pan on the stove top with medium flame and dry roast all the ingredients till the nice aroma comes out.Let it cool down completely.

After cooling powder it in a coffee grinder or blender to a fine powder.

Store it in an air tight container.

• Adding the black cardamom is purely optional,instead nutmeg can also be added.
• I powdered it to a fine powder,it can be ground bit grainy also.
• For the above mentioned quantity I got 1/2 cup of powder.

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Punjabi Mini Thali - Green Peas Masala

For day 2 themed under the Thali in Blogging Marathon#74 edition is a mini Punjabi thali.
Punjabi cuisine is the most likely Indian cuisine among my kids.As most of their favorite dishes in this cuisine.
When I wanted to share the Punjabi thali,decided to do an elaborate one.But due to other personal work, I made a mini thali.

The mini thali has

1.Butter naan
2.Matar/green peas Masala(recipe follows)
3.Jeera rice
4.Dhal
5.Raitha with onion,carrot and tomato
6.Punjabi PanchrangaaPickle(store bought)
7..Gajar ka Halwa/Carrot halwa
8.Sweet lassi

I often make this creamy green peas masala  to pair up with either rotis or naan.This recipe of green peas masala tastes good even without cream and milk.Since I had some cream I used it for just garnishing sake.Lets move on to the recipe............

                                                                      

                                                            

                                                                         Green Peas Masala- Dhaba Style

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   Basic Information

   Preparation time 15 minutes
   Cooking time 45 minutes

   Serves 3-4 (generously)

  Ingredients

  

Ingredient	Quantity
Green peas/pachai pattani	1.25 cups(fresh /frozen
Onion( finely chopped)	1 medium size
Ginger&garlic paste	1.5 tbs
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4  tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	3 tbs
Dried fenugreek leaves/kasoori methi	1 tsp
Fresh cream(for garnishing)	as needed

 
To saute and grind to fine paste

Ingredient	Quantity
Onion	1 medium size
Tomato	2 -3(medium size)
Cashews	1 tbs(broken)
Clove/lavangam	2
Cinnamon	1/2 inch

  

   Method 

• Cook the green peas in a MW or open pot till it becomes tender.

• Now take a tbs of  oil in a pan.To this add the,cinnamon,clove,once its crackle add in the cashews and onion.Saute it with pinch of salt till onion turns transparent.Add in the chopped tomatoes and cook it until mushy.Put off the flame and grind it o a fine paste,keep it aside.

• Heat a pan with the remaining oil and crackle the cumin seeds.Add in the finely chopped onion and saute it until golden.Now add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the red chilly powder,coriander powder,turmeric powder and salt.Mix it well.

• Now add in the ground paste and fry it for a minute.Add around a cup of water and cook it covered for 5 minutes.Stir in couple of times in between to avoid burning.At this stage add the cooked green peas.

• Let it simmer for another 2-3 minutes or till the oil separates.Now crush the dried fenugreek leaves in between the palm and add it to the masala.Also sprinkle the garam masala powder and mix it well.Cook it for a boil and put off the flame.Add the chopped coriander leaves.

• Garnish it with fresh cream and serve it  with naan,phulka or paratha.

• A tsp of butter can also be added along with oil for extra rich taste.
• Use ripe tomatoes to get a nice taste.
• A tsp of tomato ketchup can also be added along with kasori methi and garam masala powder.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sumber http://www.naliniscooking.com

Tenkasi Chilli Parota

Today is the fourth day of blogging marathon and recipe is Chilli Parota.Chilli parota is a popular food item which is available from street side shops to restaurants.I made this one for yesterday dinner with frozen parotas and this is one of my family's favorite.It can be made easily with the frozen parotas.This is a very popular food item in Tenkasi, a town which is in Tirunelveli District.

 Ingredients

Ingredient	Quantity
Parotas(frozen)	5nos.
Onion	1no.(medium size)
Tomato	3nos.(medium size)
Ginger&garlic paste	2tsp
Green chilly	3nos.
Red chilly powder	1/2tsp
Coriander powder	1tsp
Garam masala powder	1/4tsp
Fennel seeds	1/2tsp
Coconut(grated)	3tbs
Cashews	1tsp
Curry leaves	2sprigs
Coriander leaves	to garnish
Salt	to taste
Oil	3tbs

Method

                 Cut the parotas into small size pieces and fry it with a tsp of oil in a dosa griddle and grind the coconut with cashews to a fine paste and keep aside.

Heat a pan with oil and crackle the fennel seeds and saute the onions and green chillies till transparent.Add the ginger and garlic paste and fry for a minute,follows the tomatoes and cook it mushy.

Now add in all the powder,give a mix and add the ground paste,salt.Add little water and let it boil it becomes thick.

Now add the parota pieces and mix well and keep it in the low flame for 5 minutes,in between stir it for couple of times.Garnish it with coriander leaves.

Enjoy it warm with onion raitha.

• Here I used kashmiri red chilly powder to avoid food color.
• Originally the parotas are deep fried in the oil and added but due to high calories I avoid that step instead,saute the parota pieces in the griddle in a medium flame or keep it in the toaster oven for 5 minutes to get crispy.
• Garam masala powder can be substituted with chicken or mutton masala powder. 
• For deep frying the parotas,make a batter with maida,salt,ginger&garlic paste,garam masala powder and water to a thin batter.Dip the parotas strips in the batter and deep fry it in the oil in a medium flame.

Check the marathoners participating in Blogging Marathon#9.
Sumber http://www.naliniscooking.com

Malai Kofta

Party food won't be complete without a curry and some flat breads so I make some curry goes very well with bread and rice.
As kids love paneer,my preference would be with that but whenever we need a change from paneer butter masala my go is rich creamy malai kofta.
Malai kofta is a rich creamy curry in which kofta(dumpling with cheese and potato) is made and added to a creamy rich gravy.
Originally the the koftas are deep fried in the oil but today I fried the koftas in paniyaram pan(ableskiver pan).Frying koftas in this method is little time consuming as it needs to cooked in a low flame.If you are in a hurry then it can be deep fried and added,I tried both the versions and couldn't make out the difference once it gets soaked in the gravy.
The recipe I am sharing is a low calorie version and didn't add any fresh cream,instead used the milk but if you want to make it even more rich you can add the fresh cream.
The recipe I adapted so many sources and tweaked according to my taste,now on to the recipe......................................

Ingredients

Ingredient	Quantity
Potato(cooked,mashed)	3/4cup
Paneer/cottage cheese(grated)	3/4cup
Green chilly (chopped)	1no.
Coriander leaves(finely chopped)	2tbs
Red chilly powder	1/4tsp
Garam masala powder	1/4tsp
Roasted cumin powder	1/8tsp
Cashews(chopped)	2tsp
Salt	3/4tsp
Oil	as needed to fry

Ingredients

Ingredient	Quantity
Onion(chopped)	1no.(medium size)
Tomato	3nos.(medium size)
Ginger&garlic paste	2tsp
Red chilly powder	3/4tsp
Coriander powder	1tsp
Garam Masala powder	1/4tsp
Cashews	5nos.
Milk	11/2-2cups
Coriander leaves	2tbs
Tomato ketchup	2tsp
Salt	to taste
Oil	3tbs
Butter	1tbs

Method

In a bowl take all the ingredients given for kofta except oil and mix it well.Take a small lemon size and smooth it,make a ball,keep it aside.

Heat the paniyaram pan and add few drops of oil to each hole and add the balls and fry it in a low flame.Turn the balls with the help of a spoon to all the sides to cook evenly.Once all the sides get browned take out from the pan and keep it aside.

Heat a pan with a tbs of oil,saute the onion and tomato with a pinch of salt till it becomes soft.Let the mixture gets cool down,after cooling grind it to a smooth paste.Then grind the cashews along with little milk to a fine paste.Heat a pan with the remaining oil and butter,add the ginger&garlic paste,fry it for a minute.Then add the ground paste and saute it for 2-3 minutes.

Now add the chilly powder,coriander powder and salt to it and cook it for a minute.At this point add the cashew paste and milk,let it boil till the raw smell goes off.

Add the tomato ketch up and give it a boil.Finally add the garam masala powder and coriander leaves,mix it well.Put off the flame.Add the koftas to it.

Serve it with Naaan or Pulao.

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

• The milk should be in room temperature and I used the low fat milk which can be substituted with whole milk.
• If you are using cream add it in the end and mix the gravy then add the koftas.In such case reduce the amount of milk to 1 cup and use 1/2 cup of cream.
• Addition tomato ketchup is optional but it gives a nice color and taste to the gravy.
• When you are deep frying the koftas,if it separates in the oil add couple of tbs of all purpose flour to the mixture.
• Add the koftas before 10 minutes of serving,heat the gravy and add the koftas to it.I added only 3 koftas just for the picture sake and added the rest before serving.

Check out my fellow bloggers participating in Blogging Marathon#27.

Sumber http://www.naliniscooking.com

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

Sumber http://www.naliniscooking.com