CHICKEN TIKKA MASALA - Slow Cooked

Slowly cooked dishes are really worth waiting for. Chicken tikka masala which is one of our favourites tastes heavenly when slowly cooked. They are so juicy, tender and all the flavours have blended in. The meat is melt in your mouth delicious. One of the best things i ever cooked.You have just got to try it.

INGREDIENTS

Slow Cooker

For the Marinade:-

Boneless Chicken Breasts - 2 large , diced to bite size pieces
Plain Yogurt - 1 cup, whey removed
Coriander pdr - 2 tbsp
Cumin pdr - 1 tbsp
Kashmiri chilli pdr - 2 tbsp
Pepper Pdr - 1 tsp
Garam masala - 1 1/2 tsp
Salt to taste

For the Gravy:-

Onion  - 1 medium size, finely chopped
Ginger - 1 tbsp,finely chopped
Garlic - 1 tbsp, finely chopped
Tomato sauce - 1 small can
Cashews, broken - 2 tbsp, roasted

Coriander pdr - 1 1/2 tbsp
Cumin pdr - 1 1/2 tsp
Turmeric pdr - 1 tsp
Kashmiri Chilli pdr - 1 tbsp
Cinnamon stick  - 1 no
Sugar - 1 tbsp
Whole Cardamam pods - 4-5 , crushed
Green chillies - 3-4 nos, slit
Cream - 1 cup (you can also use milk)
Corn starch - 1 tbsp
Vegetable stock - 1 1/2 cups (you can also use water)
Dried kasuri methi - 1 tsp
Coriander leaves - a bunch , to garnish
Butter - 1 tbsp for sauteeing
Salt to taste

METHOD

In a bowl, mix well all the ingredients required for the marinade except chicken. Check salt now. If correct add chicken pieces.Mix well.Let it marinate for atleast 1 hr.

In the meantime prepare the gravy, In a pan, heat some butter, add ginger and garlic.Sautee for a minute then add the onions and some salt. Sautee until golden brown. Now add the spices coriander pdr,turmeric pdr,cumin pdr and kashmiri chilli pdr. Stir for a minute. Transfer this into a food processor along with roasted cashews. With help of some vegetable stock grind to a fine paste. Leave aside.

Before transfering everything into the slow cooker sear the chicken .That adds more flavor.For that heat some oil or butter in a cast iron pan.Turn the heat to high. Add the chicken pieces. Brown it on both sides.Takes only a few seconds. Dont have to cook it fully.

Now transfer the chicken into the slow cooker. Pour the onion cashew paste over it. Add the tomato sauce. Stir well. Slowly add the vegetable stock or water until you get the right consistency,not too thick nor thin. Now add the sugar, cinnamon stick ,green chillies and the cardamam pods.Stir well. Cover it and switch the cooker on. Let it cook for 4-5 hrs. Mix the cream and the corn starch. Pour this into the mix 10- 15 mins before switching it off . Check for salt. Rub the kasuri methi on top. Garnish with coriander leaves. Serve warm with some basmati rice, naan, roti etc.

ENJOY!!!

SLOW COOKED CHICKEN CURRY

My today's post is all about slow cooking.I prepared this dish in a slow cooker.A slow cooker maintains a constant low temperature throughout while cooking and so takes a long time for it to be done.But the advantage with this slow cooking is steady low heat from the gravy infuses flavor into the meat and makes it really soft.I accentuated the flavour of this dish by adding fried onion paste to the gravy.They also help in balancing the spiciness of the dish. Its best to use a bone in meat ,that way ones they are cooked they simply fall apart from the bone.For those who dont have a slow cooker can simply cook on a low heat(simmering)in a vessel on stove top.

INGREDIENTS

Bone in Chicken - 4-5 pieces(i used 2 legs and 2 thighs)
Onions - 1 large,finely chopped
Tomato paste - 1/2 cup

ginger - 1 1/2 tsp

garlic - 1 1/2 tsp

curry leaves - of 1 sprig

Spice mix - 1 1/2 tbsp(recipe follows)

Cilantro - a small bunch,to garnish

Roast and Grind:-

Coriander seeds - 3 tbsp

Cumin seed - 1 1/2 tbsp

Black peppercorn - 1 tsp

cinnamon stick - 1/2 a piece

cardamam pod - 3 nos

Turmeric - 1 tsp
Kashmiri red chilli pdr - 2 tbsp

Fry and Grind:-

Onion - 1 large, thinly sliced
ginger - 1 tsp

garlic - 1 tsp

METHOD

Dry roast the above mentioned spices except turmeric and red chilli pdr until they turn light brown.Then remove from heat and mix in the turmeric and red chilli pdr.Grind them finely.Set aside half of the pdr in a bowl and mix in some salt.Coat each of the chicken pieces with the spice mix liberally on all sides.Let it marinate for 2 hrs.

Now fry the onions,ginger and garlc until they r lightly brown and then grind them to a smooth paste.Set it aside.

Heat some oil in a pan.Add cumin seeds,ginger,garlic and curry leaves.Stir for a minute then add the finely chopped onions.Stir until they become soft and translucent.Add the spice mix (Store the remaining spice in a dry container)and stir.Now add the tomato paste.Add some water if needed to help mix it together.Add salt.Let this cook for about 5-6 mins.Mix in the fried onion paste.Add 2 cups of water.Now pour this mixture into the slow cooker.Check the seasoning.

Coat the bottom of another pan with some oil.On a high heat brown the chicken pieces on all sides,they should not cook fully,we just want to brown them.Add them into the slow cooker and mix it until they are coated with the gravy.Put the lid and switch it on high.Let it cook for 8-9 hrs or until the meat falls apart from the bone.Garnish with coriander leaves.Serve with rice,roti etc.

CHANA BATURA

Chana Bhatura is one of the most popular breakfast in North India.Its so popular that its sold as a fast food dish by roadside vendors.Bhatura is a fried puffy bread made out of All purpose flour(maida).I add a little bit of semolina and some slices of bread for the crispiness.Its usually served along with chana masala, a spicy and tangy chickpea dish.

BHATURA

INGREDIENTS

All purpose flour-2 cup
rava-1/4 cup(for extra crispness)

Bread - 4-5 slices,crust removed

Baking pdr - 1/4 tsp
curd-1/2 cup

water -just enough to knead to a smooth dough

salt to taste

oil for frying

Channa Masala - Click on the pic below for the recipe

METHOD

Sift the flour,salt and the baking pdr into a bowl.Break the bread and add it in the bowl.Add the curd and knead to a smooth dough adding little water.Cover it with a moist cloth and keep it aside.Allow it to ferment for 5-6 hrs or overnight.Make small size balls out of it and roll it out just like a chapathi.Dont roll out too thin ,it should be slightly thick and even ,otherwise it wont puff up.Heat the oil and fry the flattened dough.Serve it hot with chana masala.

DAL PARATHA

I had some leftover dal that i had cooked for making dal makhani.Well I cant prepare Dal makhani 2 nights in a row ,not even twice a week.So then what do i do with it?Thats when i realised i had not prepared a stuffed dal paratha ever.I didnt think twice and went on to make the filling.A used a regular chapathi dough with some cumin added to make the parathas.The result was delicious as well as fulfilling.Filled with loads of fibre and proteins,a single stuffed paratha was good enough to fill up my tummy.One can use any kind of dal or beans for the filling.

This is my post on day 21 of RM 2.

INGREDIENTS

Wheat flour - 2 cups

cumin seeds - 2 tsp

oil - 3-4 tbsp

hot water - 3/4 cup

salt

For filling :-

Matpe beans - 1/2 cup

kidney beans - 1/4 cup

Grated ginger - 1 tsp

cumin seeds - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

garam masala - 1 tsp

lemon juice - 1-2 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

METHOD

Soak kidney beans and matpe beans overnight and then pressure cook it with some grated ginger and salt.

Mix flour,salt,cumin seeds and oil in a bowl.Mix it till the flour has a wet consistency.Add hot water slowly and mix thoroughly to form a soft,smooth dough.Keep aside.

In a pan heat some oil.Add the cumin seeds and curry leaves.Stir for a few secs ,lower the flame and then add the turmeric pdr,chilli pdr,coriander pdr and garam masala.Now add the cooked beans.Check salt(Some salt was already added while pressure cooking the beans).Cook it uncovered until it becomes dry,all liquid evaporated completely.Mix in the lemon juice and coriander leaves in the end.Leave aside and let it cool before making the parathas.

Make small lemon size balls of the dough and flatten it a bit.Drop a spoonful of the filling in the center of the dough.Gather the edges and seal it tightly.Coat it with flour and flatten it carefully.keep the dough 1/4" thick.Do the same for rest of the balls.

Heat a griidle or tawa on medium.Spread some butter/ghee on it if you wish, I didnt add any. Drop the flattened dough and cook them for about 3-4 mins per side or till they turn brown on both sides evenly.Serve hot with green chutney or curd.

Do check out what my friends have been upto today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

MIXED VEGETABLE PARATHA

Stuffed Parathas are a very fulfilling meal item.They taste great on its own,no side dish required.Here i have stuffed it with grated vegetables and potatoes along with some spices.

This is my post on day 12 of RM2 .

INGREDIENTS

For Dough:-

Wheat flour - 2 cups

oil - 3-4 tbsp

cumin seeds - 2 tsp

kashmiri chilli pdr - 1 tsp

garam masala - 1 tsp

hot water - 3/4 - 1 cup

salt to taste

For Stuffing:-

Potato - 2 medium size,mashed

cauliflower - 1/2 cup,grated

carrot - 1/2 cup,grated

onion - 1 medium size,grated

gin-gar paste - 1 tsp

cumin seeds - 1 tsp

coriander pdr - 2 tsp

red chilli pdr - 1/2 tsp

garam masala - 1 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

METHOD

In a bowl mix flour,salt,cumin seeds,kashmiri chilli pdr,garam masala and oil.Mix it thoroughly so that the oil is evenly distributed and the flour becomes like a wet sand.Form a well and slowly add the hot water little by little.Mix it until it forms a smooth dough.Refrigerate for an hr.

In the meantime heat some oil in a pan.Add cumin seeds.When they start to turn brown add gin-gar paste and curry leaves .Stir it for a few seconds until its raw flavor and smell disappear.Then add the grated onion.Cook it until its raw flavor disappears..Add the grated cauliflower and carrot.Add salt and let it cook for 3-4 mins.Then add the red chilli pdr,coriander pdr and garam masala and mix well.Add in the mashed potatoes.Sprinkle some water if it becomes difficult to mix.Check salt.Add the chopped coriander leaves in the end and mix.Remove from heat and let it cool.

Make small balls of the dough.Flatten it a bit.Add a spoonful of the mixture and close it.Coat it with some flour and flatten it evenly.Do not flatten it very thin like a chapathi,parathas should be thick as seen in the photos.Similarly stuff and flatten rest of the balls.Heat a tawa or griddle.Cook the parathas 3 mins per side on a medium heat.Serve hot with curd or any curry or eat it just like that.

Do check what my marathon buddies are ding in their kitchen today!!!

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

15)Rekha

16)Divya M

17)Lakshmi

18)Raaga

19)Lakshmi Venkatesh

20)Sripriya

21)Viji

22)Pavani

23)Kamalika

24)Karuna

NAVRATHAN KURMA

Navrathan kurma is another dish i learnt from my mom.A very popular north Indian dish which goes very well with chapathis.The dish is a combination of vegetables and fruits in a rich coconut gravy.The combination of vegetables and fruits makes it unique.

This is my post on day 7 of Recipe marathon 2.

INGREDIENTS

Cauliflower - 1 cup,cut into florets

Beans - 1 cup, chopped to 1" piece

Carrot - 1 cup , diced

potato - 1 medium size , diced

Frozen green peas - 1/2 cup

pineapple chunks- 1/4 cup,chopped

Onion - 1 medium size

Tomato - 1 medium size

Ginger - 1" piece,grated

Garlic - 2 cloves,finely chopped

Grapes - 1/4 cup,sliced into half

Pineapple juice - 1/2 cup,unsweetened

coconut milk - 1/2 cup

cashew - 1/2 cup, grind to paste

Cardamam pods - 3 nos , whole

Cinnamon stick - 1 small piece

curryleaves - of 1 sprig

Green chillies - 3-4 nos,slit

oil/ghee

salt to taste

METHOD

Cook the vegetables( cauliflower,beans,carrot,potato) with some salt until they are tender and keep aside.Reserve the stock.Grind onion and tomato to a fine paste separately.Heat some ghee in a kadai/wok.Add the whole cardamam and cinnamon stick.Stir for a few secs and add gin-garlic,curry leaves and green chillies.Fry it until the garlic turns golden brown.Then add the onion paste and fry it until its raw smell and flavor disappear.Now add the tomato puree and fry it till its raw smell and flavor completely disappear.Add some salt.Now add the cooked vegetables,green peas,pineapple pieces and grapes and mix it well.Then stir in the cashew paste,coconut milk and the pineapple juice.If required add the reserved vegetable stock to get the consistency you want.Check for salt.Cover and let it simmer for 5-6 mins.Serve hot with chapathis.

Dont forget to check the blogs of my marathon buddies.They have some yummy stuffs in stock.

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

15)Rekha

16)Divya M

17)Lakshmi

18)Raaga

19)Lakshmi Venkatesh

20)Sripriya

21)Viji

22)Pavani

PANEER in TOMATO-CASHEW GRAVY

Paneer is one of my favorite ingredients to cook with. I love any dishes made with it. Paneer in tomato-cashew gravy is one of the best. Cashew paste reduces the tartness of the tomatoes. I add a pinch of sugar which makes it slightly sweet but not overly sweet.
This is my post for day 4 of RM.

INGREDIENTS

Paneer - 12-18 cubes( i used homemade paneer)
Onions - 1 medium size (grind to a paste)
gin-gar paste - 1 tsp
tomato paste - 2 tbsp
cashew - 1/4 cup(grind to a paste)
red chilli pdr - 1 tsp
sugar - 1/2 tsp or according to ones taste
garam masala - 1 1/2 tsp
whole cardamam pods - 2 nos
curry leaves - of 1 sprig
butter or oil
salt

For tomato puree :-

Tomatoes - 2 medium size

ginger - 1" piece

kashmiri chilli - 3 nos (if using pdr then 1 tbsp)

salt

METHOD

First pressure cook all the ingredients required for the puree.Cool and grind it.

Heat some butter in a pan and brown the paneer cubes on 2 sides and keep aside.In the same pan pour some oil.Then add ginger garlic paste,curry leaves,red chilli pdr and onion paste.Cook it until the onions loose their raw smell.Add the cardamam pods,tomato paste and the puree and cook until the raw smell disapppears.Add the garam masala pdr.Then add the cashew paste and paneer cubes.Close the lid and let it simmer for 5 mins.Add sugar and salt to taste.Serve hot with chapathis.

Have you checked the blogs of the gals listed below???If you havent then you dont what you are missing!!!!

1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

DABELI

Hi friends....I am back after a long break.In my absence i received some beautiful awards from my blogger friends and i really want to thank them for that.I really appreciate your kindness.I will display them on my sidebar soon.

My parents were visiting me.They were here for about 1 1/2 months.I had a lovely time with them.They went to new york,stayed with my bro for few days and then we all went to niagara falls.That was one memorable trip.While my mom was here as usual she prepared some yummy mouth watering dishes which i will be sharing with u all later this month.

I am very happy to announce that my friend DK has announced the second edition of Recipe Marathon and it starts from today till the month end.This couldnt have come at a better time than this.Perfect way to compensate my long break :).

On my recent trip to India ,while in Bombay i had the chance to eat Dabeli.All thanks to my cousin.As soon as i ate it i had made up my mind to recreate it in my kitchen for my hubby.As soon as i got back i browsed for the recipe and came across Tarla dalal's version of it.I loved it.It was soooooooo good and tasted exactly like the one i ate in bombay.My hubby loved it.

For those who are not familiar with it, Dabeli is a chaat similar to vada pav.It consists of a sweet potato filling that is put in between the pav or bun and topped with pomogranate,roasted peanuts,sev,tamarind sauce and garlic chutney.The peanuts give a nice crunch and the pomogranates give a lovely tang.The ones who dont like garlic can totally avoid it but it does accent the taste of it.This a must try dish for those who all havent eaten it.

This is my contribution for day 1 of Recipe marathon 2

INGREDIENTS
Pav or buns
butter or oil for toasting

For Dabeli Masala :-

Red chilli - 2
coriander (dhania) seeds - 1 tsp
stick cinnamon - 1/2"
cloves - 2
cumin seeds - 1/2 tsp

For filling :-

Potato - 2 nos,boiled and mashed
cumin seeds - 1/2 tsp
turmeric - 1/2 tsp
asafoetida - a pinch
dabeli masala - 2 teaspoons
khajur imli ki chutney - 2 tablespoons( I used store bought)
coriander leaves to garnish
oil
salt to taste

For garlic chutney :-

Garlic - 4 large cloves
Kashmiri chilli pdr - 1 tbsp (for color)
lemon juice - 1 1/2 tsp
salt

For topping :-

Onion - 1 , chopped
Peanuts - 1/2 cup , roasted
Nylon sev - 1/2 cup
Fresh pomogranate - 1/2 cup
Fresh garlic chutney - 2 tsp
Tamarind chutney - 1/4 cup

METHOD

Roast the ingredients required for dabeli masala and grind it to a fine pdr.

Heat some oil in a pan.Add cumin seeds.When it starts to crackle add asafoetida,turmeric,dabeli masala and mashed potato.Add tamarind chutney and mix it well until well combined.Add salt to taste.Sprinkle some water to make stirring easy.Top with coriander leaves.Leave it aside and let it cool.

Now slice the pav or buns into half.Apply some butter on the insides and toast it on a griddle or tawa.Put some potato filling on the bottom half of the bun.Top it with some peanuts,pomogranates,onion,tamarind chutney and sev.Spread some garlic chutney on the inside of the top half of the bun.Place this on top of the other and roast on tawa for a few secs pressing it.Serve immediately.



Also do not forget to chk my fellow runners curtain raiser recipes for RM 2:-

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

DAL MAKHANI with JEERA RICE

Dal makhani is a delicacy from Punjab.It's made of beans and lentils which are rich in proteins and fiber.Here the lentils are cooked and combined with spices and a tangy masala base of onions and tomatoes.It's has a creamy and rich gravy that goes very well with rotis and rice.I love to eat this with jeera rice.Both compliment each other so well.This is a must try combo. This is my day 9 post to recipe marathon.
I have to mention that even after i had sent an entry to this month's monthly mingle,some of u had suggested me to send my Papdi pizza for the entry as well and i couldnt just ignore that so after confirming with mansi i sent it.So i would like to thank Siri,Aparna and bhags for their suggestion. I wouldnt have send it otherwise:).
i am sending this to Sangeeths - Eat healthy - fiber rich event.

INGREDIENTS

Black urad dal/matpe - 1/2 cup

kidney beans/rajma - 1/4 cup

grated ginger - 1 tsp

salt

GRAVY MASALA

onions - 1 medium size,finely chopped

tomatoes - 1 medium size,pureed

cumin seeds - 1 tsp

gin-gar paste - 1 tsp

turmeric pdr - 1tsp

red chilli pdr - 1 tsp

curry leaves - 1 sprig

coriander pdr - 1 tbsp

garam masala - 1 tsp

cream - to garnish

coriander leaves - finely chopped,to garnish

butter-1 1/2 tsp,melted

oil - 1 tsp

salt to taste


METHOD

Soak the pulses overnight.Cook it in a pressure cooker along with grated ginger and salt.In a pan heat butter and oil.Add cumin seeds,gin-gar paste and onions.Add salt and turmeric.Saute onions until they become translucent.Now add the pureed tomatoes, red chilli pdr,coriander pdr and garam masala.Saute till the raw tomato flavor goes.Then add the cooked pulses.Check salt,cover and simmer for 15-20 mins.Garnish with fresh cream and coriander leaves .Serve hot with rice or rotis.



JEERA RICE

INGREDIENTS

Basmati rice - 1 cup

butter - 1 tbsp,melted

cumin seed - 1 tsp

cinnamon stick - 1/2 a piece

cloves - 3-4 nos

bay leaf - 1

cashew nuts - a handful

water - 1 3/4 cup

salt to taste

METHOD

Soak rice for about 45 mins to 1 hr.Heat butter in deep vessel.Add all the spices and saute for a minute.Add cashews and saute till golden brown.Add rice and saute it for 3-4 mins.Add water and salt and cook on medium high heat,covered.When all the water evaporates stir it ones ,switch off the flame and keep it covered for 10-15 mins so as not to let the steam escape. serve hot with dal makhani.

Stay tuned to see what my marathon buddies are upto:).

divya - Ginger Chutney

Siri - Baked Home Fries

Srivalli - Pearl Millet Jaggery Pancake

Dhivya - Masala Oil

Swathi - Oats upma

Bhags - Tofu coconut soup

raaga - onion chutney

PALAK PANEER

Palak Paneer is one of the most popular paneer dishes.It is made of spinach ,paneer cubes and other indian spices.Its a Punjabi dish and is eaten with any Indian flat bread.
A great substitute for paneer is chinese firm tofu which is made by coagulating soy milk and then pressing the resulting curds into blocks.

I am sending this post to 2 events Susan's Beautiful bones-an osteoporosis event and for Joelen's tasty tool challenge for May-The Mighty blender.

For osteoporosis event,calcium rich ingredients used here are:

Paneer - Indian cheese and spinach

INGREDIENTS

Paneer -20-25 cubes-i used home made

Spinach - A whole bunch

water

onion - 1 medium size ,diced

tomato - 2 medium size,diced

cinnamon stick - 1/2 a piece

cloves - 2-3

cardamam pods- 2

cumin seeds - 1 tsp

turmeric - 1/2 tsp

chilli pdr - 1 tsp

gin-gar paste - 1 tsp

coriander pdr - 1 1/2 tsp

garam masala - 1 tsp

curry leaves - 1 sprig

salt

butter and oil

METHOD

In a vessel bring some water to a boil and switch off the flame.Drop the spinach leaves into the hot water for just 30 sec - 1 min or just until it gets soft.Then immediately remove it from the hot water and put it in ice cold water.This will help in keeping its green color and stop further cooking.Then grind it smoothly in a blender and keep it aside.

Heat a pan coat the bottom of it with little butter.Place the paneer cubes in 1 layer in the pan and brown any 2 opposite sides of the cubes,remove and set aside.In the same pan pour little oil.When it gets hot add cumin seeds,whole cinnamon stick,cloves and cardamam pods.Stir it for a minute and then add the onions,curry leaves,gin-gar paste ,turmeric and salt.Ones the onions are slightly translucent then add tomatoes,red chilli pdr,coriander pdr and garam masala.Saute everything till its raw smell goes.Sprinkle with water if it gets too dry.Fish out the whole cardamam pods from the masala and transfer it all into a blender and grind it smoothly and keep it aside.

In the same pan pour the pureed spinach and cook it until its raw flavor goes.Add in the onion-tomato masala puree to it and bring it back to a boil.Add the paneer cubes and simmer for 10 mins.Serve hot with any indian flat bread.

CHOLE/CHANA MASALA - wtsim

Chana masala or chole masala is a very popular North Indian dish in which the main ingredient is chickpeas.It has some spicy and tangy taste that goes very well with Indian flat bread.It can be made dry or with some gravy.



This is my entry to cook sister's Waiter, there's something in my... pulses! event

UPDATE:- Round up for the waiter there is something in my.....event is finally out http://www.cooksister.com/2008/04/wtsim---the-fin.html

INGREDIENTS


White chana/garbanzo beans/chick peas cooked-2 cups or 1 can

onions-1 medium size, chopped fine

tomatoes-1 medium size, diced fine

whole cinnamon stick-1

whole cardamam-2 nos

cloves-3-4 nos

whole mace-1 tsp

cumin seed-1 tsp

gin-garlic -1 tbsp(freshly grated)

green chillies-3 nos ,chopped fine
curry leaves

turmeric-1 tsp

red chilli pdr-1 tsp

amchur-1 tsp (mango pdr)

coriander pdr-1 tbsp

cumin pdr-1 tsp

garam masala-1 tsp

coriander leaves-for garnish l

lemon juice-1 tsp

sugar- a pinch

salt to taste

ghee/oil-1 tbsp




METHOD

First if you are using dry chick peas then soak them overnight.Then cook it in pressure cooker with some salt.In a pan pour little ghee, add cinnamon stick,cloves,mace,cardamam,cumin seeds,gin-garlic paste and onions.When the onions get slightly cooked add turmeric pdr,salt,curryleaves,green chillies and amchur pdr.When its fully cooked add tomatoes,red chilli pdr,coriander pdr,cumin pdr,and garam masala pdr.If the masala gets slightly dry sprinkle little water and let it cook.When the raw smell of onion and tomato is gone,remove the cinnamon stick and cardamam pods from it and keep it aside and transfer rest of the mixture into a blender and grind it smoothly.Pour this mixture back into the pan along with the cinnamon stick and cardamam pods.Add the cooked chick peas and let it simmer and come to a boil.Add a pinch of sugar.Garnish with coriander leaves and some lemon juice. Serve hot with any Indian flat bread and some sliced onions.