Chole/Channa Masala

While talking to my cousin last week, I asked her "What did you prepare for lunch", she said, chapathi and channa masala and she also told it was tasty and even her husband liked it very much. I asked here the recipe and she shared and finally she told she used MDH channa masala this time. I followed exact steps told by her and I got restaurant style channa masala.Here is the recipe of it,

You Need To Have:
1 cup Kabul Channa/Kabul Kadle
1 medium size onion
2 medium tomato
3 tsp MDH channa masala powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp oil
1 tsp butter
Bay Leaf,Cinnamon , Cloves, (Whole Garam Masala)
1 tsp cumin seeds
1 tsp ginger garlic paste
salt to taste

Method:

Clean and soak kabul channa over night. Pressure cook it by adding 1/2 tsp salt for 4-5 whistles and keep it aside.

Finely chop onions and puree tomato and keep it aside. Heat oil and butter in a thick bottomed pan. add cumin seeds, whole garam masala to it. once it starts spluttering add chopped onion and saute till onion turn translucent. add tomato puree to it. fry for 2-3 mins.
Then add channa masala powder, red chilly powder and turmeric powder to it. mix well. Add cooked kabul channa to it. add 1/2 cup water and close the lid. simmer for  5-8 mins until all the excess water evaporates.

 Turn off flame and serve hot with chapathi/bhatura...

Bombay Sagu

You Might have seen this in hotels served with Dosa, Puri... Its very tasty and goes with every thing.
here is the recipe for it.

You Need To Have:

2 medium size boiled potato
1 large onion chopped
1 medium size plump tomato chopped
1/4 cup chopped coriander leaves
2-3 green chilli chopped
4-5 curry leaves
1 tsp gram flour/besan
1 tsp fried gram powder/hurigadale pudi
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of hing
1/2 tsp turmeric 
salt to taste
1 cup water

Method:
Take oil in thick pan and add mustard seeds, cumin seeds to it. once they start spluttering add chopped onion, green chilies curry leaves to it. fry until onion becomes translucent then add tomato and fry until it becomes soft.

Add hing ,turmeric ,salt and mashed potato to it.Add water to it and bring it to boil.
Take gram flour and fried gram flour in small cup and prepare paste by adding water. make sure no lumps are formed.Add this to sagu and simmer for 5 mins. Curry will start to thicken. Keep strring in between.
Add chopped coriander leaves and turn off flame.

 Serve with chapathi, poori, set dosa etc....

Sagu

You Need To Have:

1 cup chopped  beans
1 cup chopped carrot
1 cup frozen green peas
1 cup chopped potato(optional)
1/2 cup chopped onion
2 tsp oil

For Grinding:
1/2 cup fresh grated coconut
2 tsp popy seeds
3-4 tsp fried gram
2-3 green chilies
1/2 bunch green coriander leaves
1 tomato
small piece cinamon
4-5 black peppers
2-3 cloves




Pressure cook all the vegetables for 1 whistle.Grind all the ingrediants mentioned under "For Grinding" tp paste by adding required amount of water.

Heat oil in  thick bottomed pan and add chopped onion to it. fry it until onion turn transusulant.Add ground paste to it and fry for 2-3 mins.

Add Cooked vegetables ,salt and required amount of water to it.close the lid and simmer for 5 mins.

This is best served with puris, chaptis ...

Corn Capsicum

Anybody wants gravy from butta(corn)? here is the recipe for it.

You Need To Have:


1 cup corn kernals
1 big capsicum/bell pepper
5-6 cashew nuts
1 medium sized onion
1 medium sized tomato
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 TSP kitchen kind masala
1-3 tsp cream
2 tsp oil
salt to taste

Pressure cook cornkernals for 1 whistle.

Heat 1 tsp oil in a thick bottomed pan and add chopped onion to it. once onion turns transusulent add chopped tomatoes.Add ginger , garlic paste and fry this tomatoes become soft. Add garam masala ,chilly, tumeric,jeera and coriander powder and fry till raw smell disappears. Add cashews and simmer for 1 min.

Once they come to room temperature grind it to smooth paste by adding required amont of water.

Heat remaining 1 tsp oil in same pan and fry bell peppers by adding little tumeric to it.


once done add cooked corn kernals and mix well.

Add cashew paste, salt,kitchen king masala  and bring it to boil.

Add cream and simmer for another 1-2 mins.serve with any kind of roti,parata or with chapathi.

Aloo Dum

Who doesn't like potatoes?Answer is everyone. What ever we prepare out of Potatoes really comes out well and no doubt about it. Today I am going to post a recipe of potato which is of course very famous and will be always in top list of restaurant menus.

Dum Aloo is baby potatoes simmered in creamy & aromatic gravy .
gravy is made with almonds , cashews and flavored with traditional Indian spices!

Dum Aloo with Tanoori roti, ummmmhhh, Hevenly combination. So lets start

You need to Have:

10-15 baby potatoes(Boiled)
3 tomatoes
1 onion
1 tbsp ginger-garlic paste
4 tbsp yogurt
1/2 tsp sugar
3 -4 almond
3-4 cashewnut
2 tbs sesme seeds
1/4 tsp fennel powder (saunf)
1/4 tsp cardamom powder
1/4 tsp dry ginger powder
1 tsp red chilli powder
1 tsp dhania powder
1 tsp Jeers powder
1/2 tsp kasuri methi
2 tsp garam masala powder
1 bay leaf
2 cloves
salt
2 tbsp oil
3 tbsp fresh cream

Method:

Note:
(Boiling Potatoes)
Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, This helps potatoes to suck the gravy inside.

Soak almonds, cashewnut and sesme seeds in water for 15mins. Then blend it to make fine paste and keep it aside.


Cut the onions , tomatoes boil them in hot water for 5 mins, then puree them to form a paste.

Take 2 tbsp yogurt fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.


Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion-tomato paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew-sesme seeds paste and roast for another 5 mins.

Add the the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.

Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices.

Garnish with fresh cream if you like. Serve with any bread of your choice.

Daal Makhni

Daal Makhni




Like Daal-Chawal, Anna-Tovve belongs to comfort foods, Dal Makhani fits perfectly with Jeera Rice.

Dal makhani is punjab delicacy. Dal makhani with Jeera rice is great combo.
I was introduced to this combo from my North Indian friend.

Its called as Dal Makhani as it is made with Dal ( Rajma and Black Gram) and Makhan (White Butter) and whole milk cream. Its rich in calories and with rich proteins and fiber.

You need to have:

1 cup Urad daal(Whole blackgram)
1/4 cup Rajma (Kidney beans)
1-2 tblsp Butter (
1 tsp Cumin Seeds
2 green chillies,
1/2 tsp Haldi (Turmeric)
1 tsp Red Chilli powder 1-2 tsp
Garam masala powder
1/4 cup fresh cream
Salt
Fresh Coriander leaves
1 tsp Garlic paste 1/2 tsp Ginger paste
1 medium sized onion,
chopped2 tomatoes



Method:

Soak the Urdad, Rajma overnight. Pressure cook them and keep aside.

Heat the oil in a kadi or frying pan.
Add the cumin seeds. onions and tomatoes. fry till they turn translucent. Put in the green chillies and ginger, garlic paste and fry for some more time. Add the Haldi.

Now put in dals, salt, red chilli powder,coriander powder and Garam Masala. Mix well, cover and cook on low flame for 15 min .Add fresh cream nd mix well.


Switch off the flame add the chopped coriander leaves and server with jeera rice.

Lauki Kofta Curry

You need to have

1. 1 medium size lauki .
2. 4 tbsp besan .
3. 1 small onion chopped finely .
4. 2 small tomato .
5. 2 tsp ginger-garlic paste .
6. salt to taste .
7. 2 tsp red chilli powder .
8. 4 tsp coriender powder .
9. 1 tsp garam masala powder .
10. whole garam masala ( 1 bay leaf ,2 green cardamom ,1" piece cinnamon , 2 laung ) .
11 2 tsp of dahi / yoghut .
12 green chillies chopped finely .
13 Handful of chopped coriender .
14 Oil .
15. 2 tsp fresh cream ( optional ) .





Grate the lauki & mix some salt . Keep it for 5 min .Now squeeze the extra water from it & add besan in the grated lauki, mix it well with hands preferably .

Take 1 tbsp oil in a kadai and add the besan lauki paste to it .Mix the paste well in the kadai till it becomes dry . Now remove it from heat & mix chopped onion , chopped green chilli , chopped coriender leave , salt ,red chilli powder & dhaniya powder .

Make small kofta balls from the mix . Keep these balls aside .Now heat oil in a kadai & fry these balls till golden brown . Now remove from the heat & keep in a kitchen towel to absorb the excess oil .


In a food processor grind the onion , tomato, ginger-gerlic paste , dahi into a paste & keep aside Take 2 tbsp of oil and add whole garam masala in it , once the masala start crackle add the onion paste to it & fry till raw smell disappear . Once it turns golden brown , add red chilli powder , dhaniya, garam masala and salt to it.

Fry the masala till the paste leaves oil , now add the cream . Fry for another 2-3 min & add 1/2 cup water . Once the gravy start boiling add the koftas & garam masala powder . Boil for another 2 min & remove from the heat . Sprinkle some chopped green coriender .