Channa Masala recipe

Ingredients :-

1 cup Channa

A pinch of Soda bi carb

A pinch of rock Salt

Finely chopped red onions - 2

Finely chopped tomatoes - 2 medium

Chopped ginger - 3/4 tsp finely chopped

Roasted cumin seeds 1 tspn

Garam Masala pwd 1/2 tspn

Turmeric Pwd 1/2 tspn

Chillie powder 1 tspn

Brown sugar -1 tspn

Tamarind size of a marble

Pomegranate seeds -1 tspn or mango powder could be used

Salt to taste

Oil to fry

For Garnish :-

½ tspn garam masala powder

Chopped Corriander leaves-2 tbspns

Finely sliced Onion rings from 2 Onions

Lime wedges from 2 limes.

Finely slit gr. Chilles 4 (slit lengthwise into strips)

Method :-

Wash & soak the channa over night. Put channa in pressure cooker & cook for 10 mins with Rock salt & soda. Grind a handful of the boiled channa with Ginger, ½ of the minced onions, garam masala pwd,chillie powder, turmeric powder, Pomegranate seeds & roasted Jeera seeds to a smooth paste – keep aside.Heat oil when hot, add chopped onions, fry till onions are golden brown. Add the ground masala & continue to fry on low flame for 2-3 minutes. Add chopped tomatoes – mix well and cook till tomatoes are well blended with the masala. Add the tamarind pulp, cooked channa, salt & a little water mix well & cook till thickness is reached. Add chopped cilantro.

-: Thank You :-

Aloo Gobi Masala

Ingredients

4 Medium sized potatoes
1/4 kg- Cauliflower
1 Tomato
2 tsp.- curd.
1 tsp.- chilli powder
1 tsp.- dhania powder
1/2 tsp.- Jeera powder
1/2 tsp.- haldi
Hing.
3 tsp.- cooking oil
Salt and Coriander leaves.
Method


Peel the potatoes and cut in cubes of 1 inch.
Cut cauliflower into small sizes.
Put the oil in a kadai and add the chilli powder, jeera powder, dhania powder, hing, and haldi.
Immediately add the potato cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower.
Stir well, add salt and little water and cover the kadia and allow to in low flame
When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min.
Remove from flame and nicely decorate with finely chopped coriander leaves.

-: Thank You :-

ALOO BAIGAN

Ingredients :-

1/2" piece of ginger root

2 Minced green chilies

1/4 cup Shredded unsweetened coconut

1/2 tsp Garam masala

4 tbsp Ghee

1 tsp Black mustard seeds

1/2 tbsp Whole cumin seeds

1/8 tsp Asafetida 6 md Potatoes, boiled & cubed

1 tsp Turmeric

1 tbsp Coriander

1 sm Eggplant in 1" cubes

1 tsp Salt

3 tbsp Fresh coriander, chopped

1 tbsp Lemon juice

Method :-

Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.
Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.
Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

-: Thank You :-

Baingan Bharta

ingredients :-
1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

Method :-

Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
Frequently turn the eggplant upside down, until fully roasted.
Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
Garnish the baigan bharta with green coriander leaves and serve hot.

-: Thank You :-