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 :-)

Paneer Butter Masala (Restaurant Style) [Indian Cottage Cheese in Tomato n Cream Gravy]

Paneer Butter Masala is the authentic tasty dish of North India. In this recipe , Indian cottage cheese( Paneer) is cooked in a spicy tomato n cream based gravy. If you scan through the menu of any Indian Restaurants you will find this dish name for sure :-). This is liked n enjoyed by people from all the age groups  from kids to elders..!! This gravy goes well with any Indian Bread / Jeera Rice / Steamed Rice.

Serves 3-4

Ingredients:

1 full cup paneeer cubes
3 medium- size tomato , pureed
1 tsp red chilli powder ( you can use lil more to make it spicy)
1 tsp cumin powder
1 tsp garam masala powder
1/4 cup fresh cream ( I used Amul)
2 tbsp butter
1 tsp kasuri methi
salt to tatse

To be Ground
1 large size onion, chopped into cubes
an inch size ginger
3-4 garlic cloves
2 tbsp cashew nuts

recipe source:http://www.archanaskitchen.com/paneer-butter-masala-recipe


How To Prepare?

• Lets start with roasting n grinding...Dry roast the cashew nuts and transfer them into a bowl. Now in the same pan dry roast onion, garlic and ginger for a 2-3 minutes. After it cools down , grind all the roasted ingredients into a smooth paste using little water in a mixer. Keep the ground paste aside.
  
  
  
  
• Heat the butter in a kadai/pan. Add the ground paste and saute over medium heat till it is light brown in color.
  
• Add the red chili powder and tomato puree, continue to saute for few more minutes over medium heat till it changes to a bright red color.
  
  
  
• Now add cumin powder, garam masala along with 1 cup of water. Stir well and let the masala gravy simmer for 10 to 15 minutes over medium heat or till it thickens. 
  
  
• Once the gravy thickens add the cream, salt and paneer to it. Stir to combine and simmer for next 5 - 10 minutes and allow the paneer to absorb all the flavor of masala. If the Paneer Butter Masala still seems little bit runny let it simmer for few more minutes. Turn off the heat. 
  
  
  
  
• Sprinkle crushed kasuri methi over the Paneer Butter Masala and Serve. 
  

Tips/Alternative:

• I used 1/2 tsp of  red chilli powder to make it less spicy. That's why its not bright in color. As per my experience , few red chilli powders make the curry turn very bright. I use organic red chilli powder which doesn't make the curry turn very bright. 

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 :-)

Nalla Milagu Kuzhambu (Black Pepper Curry , TamilNadu Style)

Pepper Curry is a traditional  dish prepared at every household in TamilNadu. No Vegetables ...No lentils used in this recipe. Its just perfect dish during winters as main ingredient of this recipe is black pepper.

  It looks very simple and not very catchy , but its very healthy and tasty authentic dish. Serve this hot yummy curry with hot steamed rice, spoon full of ghee and sutta appalam ( papad roasted in direct flame without using oil).

Without wasting any time , let me go ahead with the recipe.

for original recipe click here 

Serves 2

Ingredients:

1 small lemon size tamarind

1-2 tsp jaggery powder

1/2 tsp turmeric powder

6-8 curry leaves

salt to taste

for grinding:

1 tsp cooking oil/sesame oil

1.5 tsp  black pepper

1-2 dry red chilly

1 tsp urad dal 

1/2 tsp cumin seeds

8-10 curry leaves

for seasoning:

1-2 tsp sesame oil

1 tsp mustard seeds

1 tsp urad dal 

pinch of asafoetida

How To Prepare?

• Roast all the ingredients mentioned under "for grinding" using tsp of oil.Once it cools down grind everything into a fine paste along with little water.Keep the ground paste aside.
  

  

  
  

  
• Soak tamarind in hot water for 30 minutes. Extract the juice out of it and keep it aside.
• In a big kadai/ pan,heat sesame oil.Add in mustard seeds and urad dal. After mustard seed pops out,add in asafoetida. After frying for 1-2 secs, add tamarind extract (Approximately you will have 2 to 21/2 cups of tamarind extract), turmeric powder, jaggery powder and curry leaves to it. Bring it to a boil. Let it boil till raw smell of tamarind goes off.Now add in ground spice paste and salt.Keep the flame in low and cook until it thickens little bit. It takes around 15-20 minutes.
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  
                                          
• Serve hot with steamed rice,papad and spoonful of ghee.
  
  
             
               

Tips/Alternative:

• You can store this in a fridge for 4-5 days.
• You can saute chopped baby onions (8-10 in number) in little oil and add it to this curry along with little water. Bring the curry to Boil. Cook for 5-6 minutes keeping the flame in low. 

Thanks for going through my recipe , your feed back is always welcome :-)

Kindly share it with your friends and family if you like the recipe ...

Vatha Kuzhambu/Kolambu ( Typical Tamil Nadu Brahmin Style , No Onion No Garlic)

This is an traditional Tamil Nadu brahmin style gravy/curry served with hot rice. Today I will share how to prepare "Manathakkali Vatha kuzhambu" ?. Very simple recipe. Manatha kali will be sauteed with sesame oil first and then cooked with Fresh ground spices and tamarind juice to make vatha kuzhambu.

You can prepare this vatha kuzhambu using ladies finger or brinjal/egg plant too instead of manathakkali.Serve this delicious vatha kuzhambu with hot rice, papad and spoonful of ghee. Enjoy !

recipe source: My mother in law

In english manatha kali is known as 'black night shade', 'sunberry' and 'wonder cherry'.In Kannada this plant is called "kaage hannu gida".Want to know more about this dried fruit ?? Please check this wiki link for full information ..

Serves 3-4

Ingredients:

4-5 tsp Manathakkali vathal 

Ball of one medium lemon size - Tamarind

salt to taste

1 tsp turmeric powder

for seasoning:

2-3 tbsp - sesame oil/gingely oil

2 tsp toor dal 

1-2 red chilly split into halves

1/2 tsp asafoetida

10-15 curry leaves

    

for grinding:( for preparing spice powder)

     4-5  red chillies,

     3 tsp Coriander Seeds

     2 tsp toor dal

     1 tsp Whole Black Pepper

     1 tsp  Cumin Seeds

     2 tsp  Fenugreek /methi seeds

     1 tsp raw rice ( optional)

     2 tsp urad dal 

How To Prepare ?

• Dry roast all the ingredients mentioned under "for grinding".Once it cools down grind everything into a fine powder and keep it ready.
  
• Soak tamarind in hot water for 30 minutes. Extract the juice out of it and keep it aside.
• In a big kadai/ pan,heat sesame oil.Add in toor dal mustard seeds and red chilly. After mustard seed pops out,add in asafoetida and manathakkali vathal. Fry for 1-2 minutes.
  
• Now add turmeric powder, curry leaves and ground spice powder to it. Mix well and fry for few secs.Now add in tamarind extract and salt. Approximately you will have 2  to 21/2 cups of tamarind extract. Keep the flame in medium and cook until it thickens and leaves oil. It takes around 20-25 minutes.
  
  
  
  
  
  
  
  
  
  
  
  
  

                           

Tips/Alternative:

• You can prepare this using ladies finger,egg plant/bringal or onion.
• You can store this in fridge for almost a week and consume it whenever you want.
• Increase the number of red chilies according to your spice level.

Pavakkai Pitlai /BitterGourd Gravy ( Typical Kanyakumari Style)

 Pakarkaai Pitlai (Bitter gourd Pitlai) is a famous kuzhambu(curry) in Kanyakumari and I learnt this recipe from my mother in law.Bitter gourd will be shallow fried in this recipe to remove its bitter taste. Later fried bittergourd will be boiled with spicy tangy coconut gravy.Serve this delicious spicy pittlai with spoonful of ghee and hot rice.
Try it and let me know your comments.

Ingredients :
2 medium size Bitter gourd
1/4-1/2 cup toor dal 
1 small lemon size tamarind
Salt to taste
1 tsp turmeric powder
2 tbsp oil 


For Grinding:
1/2 cup fresh grated coconut 
4-5 dry red chilies ( increase if you want spicy gravy)
3 tsp coriander Seeds
2 tsp urad dal
1 tsp channa dal (optional)
1/4 tsp pepper


For Seasoning:
1 tsp oil 
1 tsp mustard seeds
8-10 Curry Leaves

How To Prepare ?

• Soak the tamarind in hot water and extract the juice.
• Pressure cook the toor dal and smash it and keep it aside.
• Heat 1 tbsp of oil in a pan/kadai  and fry the red chilies, coriander seeds, urad dal , channa dal and pepper till the dals turn golden brown in color. Transfer the fried spices to a plate. Let it cool down completely.To the same pan, add grated coconut, Hing and fry till it turns golden color.Switch off the flame and transfer it to another plate.Let this also cool down completely.
  
• Now transfer fried spices and coconut into a mixer jar. Add little water and grind it into a fine paste. Keep the ground paste aside.
  
• Clean and chop the bitter gourd and keep it aside. Heat 1 tbsp of oil in a same pan.Shallow fry the bitter gourd in medium flame to remove the bitter taste of it. Transfer this to another plate. ( It will take aprox 12-14 minutes)

 

• Now add in 1 tsp of oil into the same pan and continue with the seasoning. Add in mustard seeds to it. As soon as mustard seeds pop out add curry leaves, fry for few secs. Now add tamarind extract, turmeric powder and salt.Allow it to boil for 2 minutes. Now add the fried bitter gourd pieces to boiling tamarind juice. Let it boil until bitter gourd cooks properly.
  
   

• Now add the smashed dal and bring the mixture to boil.Finally add ground paste, bring the pitlai to boil one final time and switch off the flame.
  
   
  

Note/Variation:

• You can skip the channa dal while preparing the gravy. That is how my mother in law prepares.
• Seasoning can be prepared in a separate pan and added at the end of the preparation.This enhances the taste to the pitlai.
• If you want very thick gravy add in 1/2 cup of tur dal else use little less than that.

Thanks so much for going through my recipe. Kindly put in your comments and share it with your friends and family if you like the recipe .

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