Saturday, August 19, 2017

Chole / Chickpea Curry ( North Indian Style) /Chana Masala


This is a north Indian (punjabi) style spicy curry prepared using chickpea.Chickpea is cooked in tomato gravy along with many spices in this recipe. Combination of spices used here are black salt,garam masala,dry mango powder etc really gives a special flavor, dark brown color and special taste to this dish. Chana Masala / Chole is usually served with puris, baturas or with any other type of Indian breads. You can also serve this with hot steamed rice. Make sure you serve it with fresh veggie salad to make the meal complete and colorful.

My thoughts around this dish : I had a chole in many south Indian restaurants and found that onion and garlic has been used in the preparation. But when I read about this dish in the internet,realized that authentic punjabi chole is a satvik recipe. Of course serving this curry along with raw onion slices is completely optional. When I tried, it tasted heaven to me.In some cases, Avoiding Onion and Garlic in the dish makes us enjoy the aroma of the other ingredients used in the preparation exclusively. Do you Agree ? :-)

Happy Cooking ! 

                 

Ingredients:


1 cup Kabuli Chana (Chickpeas)
1 tsp cumin seeds
1 tsp grated ginger
2-3 tomatoes, pureed
1 bay leaf
1-2 tsp cooking oil 
1 tsp turmeric powder
1 tbsp dry mango powder ( amchur powder )
1 tbsp garam masala powder
1 tsp coriander powder
1/2 tsp red chilli powder (adjust according to your spice level)
1/2 tsp black pepper powder
1 tsp black salt (kala namak)
salt to taste
1 tbsp finely chopped coriander leaves



How To Prepare ?
  • Soak the washed Chickpeas overnight ( at least for 8-10 hours). Morning drain the water and cook the chickpeas by adding little salt and required water to it until it is soft.  [ when you press a chickpea between your fingers it should break easily].Use either pressure cooker or big sauce pan to cook the chickpeas. 
  • Now heat 2 tsp of cooking oil in a heavy bottomed pan.Add the cumin seeds, ginger and bay leaves and saute for about 20 secs till you get aromas. Add in the tomato puree,red chilly powder, dry mango powder,turmeric powder,garam masala powder, black pepper powder, black salt and coriander powder. Saute all these spices until the color changes to a dark brown. 



  • Now add in cooked chickpeas and mix well. Check the salt and spice level and adjust. Add in little water if required and cover the pan. Cook in a low heat for about 30-35 minutes by covering a lid, so that all the masala gets well combined with the chickpeas.

  • After 35 minutes open the lid and adjust the salt/spice level one last time. Time to add in chopped coriander leaves, give a quick stir and switch off the flame.


                              

                           

Notes/Alternatives:
  • In the original recipe , tsp of pomegranate powder (anardhana powder) added as part of spice ingredients.

Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)

Monday, August 14, 2017

Baby Spinach Tambli ( Yogurt Based Curry Using Baby Spinach)

                  
Tambli/Tambuli(yogurt curry) is one of the most commonly prepared curry in every brahmin household specially in many regions of Karnataka. Today I will share the recipe of baby spinach tambli. I have already shared similar recipe palak tambli,ie yogurt based curry using Indian spinach in my earlier post. 
 Blend of coconut, sauteed baby spinach with roasted cumin seeds, roasted back pepper corns and curd makes this dish very healthy & refreshing. Its kids friendly too. 
  Serve this fresh baby spinach tambli with warm rice and moru molaga/shandage munanchi/Majjige Menasu/Sundried buttermilk chilies.Without wasting any time, let me jump into the detailed recipe.


Ingredients :


two handful of cleaned fresh baby spinach (hold tightly and measure)

1 tsp of jeera/cumin seeds
1 tsp of ghee
6-7 black pepper corns
1 Green chilly (optional)
approximately 1 cup of curd ( add more if you like)
1/4 cup of  grated fresh coconut
salt to taste

For Seasoning:

1 tsp of ghee
9-10 curry leaves
1 tsp of mustard
1/2 tsp of jeera/cumin seeds


How To Prepare?

  • In a pan/kadai, heat 1 tsp of ghee. Add black pepper corns and cumin seeds to it. After frying spices  for 20-30 secs, add in baby spinach and saute until it becomes 1/4th of the original volume.Switch off the flame and let it cool down completely.



  • Add coconut,salt,green chilly(optional) and sauteed baby spinach to the mixer jar. Grind everything together into a fine paste.Now add curd and grind well again until it becomes a thin fine paste.



  • Pour the tambli into a bowl and adjust the consistency by adding water. Mix it well after adding water. Tamblis should be of pouring consistency.
  • In the same pan heat 1 more tsp of ghee. Add mustard seeds to it.As soon as the mustard seeds pop out add in curry leaves and cumin seeds. Fry for 10 secs and  switch off the flame.Pour this seasoning on top of tambuli. Mix it well before you serve.


Tips/Alternate:
  • You can play around with seasoning ingredients by adding/omitting few ingredients.
Thanks for reading through my post ,If you try it at home, please get back to me with your valuable comments.Your comments means a lot to me.

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Varieties of Tamblis from My Kitchen

Wednesday, August 2, 2017

Masala Kichdi (Using Vegetables,Rice and Moongdal)


This is an easy one pot meal recipe using vegetables, rice and moongdal. This is "No Onion- No Garlic" recipe too. Its very nutritious, healthy and perfect for lunch boxes. Cook the rice and moongdal along with veggies of your choice.[ I have added only potato,carrot and green beans in this recipe].Topping up the cooked {rice+lentil+vegetables} with masala tomato seasoning makes the kichdi very tasty !!! .Serve it along with curd, pickle and papad. 


original recipe : Manjula's Kitchen

Happy Cooking....


Serves 3-4


Ingredients :


1/2 cup moong dal 
1/2 cup kichdi rice /sona masuri rice
[ OR 1/3 cup of moong dal and 2/3 cup of rice also work well here ]
1/2 cup chopped green beans
1/2 cup peeled medium size cubed potatoes
1/4 cup small cubed carrots (optional)
salt to taste
1/4 tsp turmeric powder
1- 2 tbsp ghee ( clarified butter)
3 cups of water ( add one more cup of water if you want to make this dish little watery)

For Spicy Tomato Seasoning:

1 cup of chopped tomato
2-3 tbsp of ghee ( clarified butter)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-2 green chilly finely chopped ( adjust according to your spice level)
1/4 tsp red chilly powder
1-2 tsp grated fresh ginger
2 tbsp coriander leaves, finely chopped
salt to taste


How To Prepare?



  • Chop the vegetables  and keep it aside.

  • Add washed rice and moongdal to pressure cooker. Add chopped carrot, potato, green beans, 2 tbsp of ghee, turmeric powder, little salt and 3-4 cups of water into the same pressure cooker. Mix it well and close the pressure cooker by putting weight on top. Cook it in a high flame. After hearing 1-2 whistles turn the heat to low. Wait for 3 minutes and switch off the flame. After all pressure releases open the pressure cooker and mix it well.



  • Now lets prepare the spicy tomato seasoning. In a separate sauce pan heat 3 tbsp of ghee. Add in mustard seeds. After mustard seeds pop out, add in cumin seeds, green chilies, grated ginger,chopped tomato,salt to taste and red chilly powder. Saute well for about 3-4 minutes so that tomato is cooked well and all the masala is well combined with tomato. Not to forget , at the end add chopped coriander leaves to the seasoning.





  • Now pour this seasoning on top of cooked rice-dal-veggie mixture. Mix it well by adjusting the salt.

  • Serve with curd , pickle and papad.

Notes/ Alternatives:
  • In the original recipe carrot was not added . So you can skip carrot.
  • You can add pinch of garam masala to the spicy tomato seasoning.
  • You can also pour cooked rice-dal-veggie mixture into the sauce pan [ make sure your sauce pan is big enough] , combine and cook for 2 minutes by covering the lid.
  • Make this dish little watery by adding one extra cup of water while cooking the rice , lentil and veggies in the first step.
Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)