Showing posts with label chana curry. Show all posts
Showing posts with label chana curry. Show all posts
Chana shimla mirch masala.
After trying so many kadhai recipes and using the kadhai masala in the
best manner I thought of cooking chana in the same manner .As capsicum
is one of my favorite veggie I aaded capsicum into it too and the result
recipe wet fantastialyy well with roti .I cooked it in dinner and
everone in my home loved it .Here is the recipe below.
Preparation time: 50 minutes
Cooking time: 40 minutes.Serves - 3 to 4
Ingredients:
Black chana - 100 grams
Capsicum - 1 medium(cut into small cubes)
Onion -1 medium(finely chopped)
tomato puree - 1/2 cup
ginger garlic paste - 1 tbsp
red chili powder - 2 tsp
turmeric powder - 1tsp
oil- 1 tbsp
2 tbsp kadhai masala
salt to taste
Method of Preparation:
1.Soak chana over night or for 6 to 7 hours with enough water.
2.Pressure cook chana for 20 minutes or till 4 whistles.
3.Heat oil in a pan , add chopped onion and fry till it turns golden brown.
4.Add ginger garlic paste and fry till the raw aroma goes.
5.Add tomato puree and fry for more 10 minutes.
6.Add cubed capsicum , kadhai masala , salt to taste and mix well.
7.Add boiled chana, mix well and cook for 2 more minutes.
8.Add 1/4 cup water and cook till the gravy thickens.9.Chan shimla mirch masala is ready to serve.Serve hot with plain rice , naan or Indian bread of your choice.
Chana Masala from mom's kitchen.
Chana Masala is one of my favorite curry from my childhood.My mom used to cook it when there was any special occasion in our home.I remember having it with poori and kheer another authentic oriya dishes prepared by my mom .I tried many times to cook the same way my mom used to cook it but failed again and again but this time i got succeeded.This time it came out fantastic.
One funny incident regarding this recipe .It was the time my elder sister was doing her Masters in a distant place from my home and every college holiday she used to come home and while leaving for hostel she used to take so many home cooked food items like kheer , pitha(oriya style cake) , chana ,paneer curry etc etc. One time my mom cooked chana masala , kheer and poori for her, while leaving for the hostel she took the wrong dabba(containing ghee) instead of taking the right dabba(containing chana). She got shocked to open the dabba containing ghee and we people me , my mom and younger sister knew it when she gave a call to us after reaching there.We got a great laugh for it and till now we make fun of my sister when my mom used to cook it.
Preparation Time -8 to 9 hours
Cooking time - 40 minutes
Serves -4
Ingredients:
kabuli chana- 200 grams
onion - 2 big sliced
4 medium sized Tomato - blanched and pureed
Ginger garlic paste - 1 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder - 1 tspchole masala - 2 tsp
coriander powder - 1 tsp
cardamom powder - 1/2 tsp
oil- 2 tbspginger julienne -1 tsp
green cardamom - 4 to 5
salt to taste
water as required
Method of Preparations:
1.Wash kabuli chana and soak for 8 to 9 hours or overnight , boil it in a pressure cooker with enough water till it is soft.
2.Heat oil in a pan, fry sliced onions , ginger julienne , green cardamom fry till onion turns golden brown.
3.Add ginger garlic paste and fry till raw smell goes.
4.Add turmeric powder , red chili powder ,chole masala , coriander powder and fry for 1 minute.
5.Add tomato puree and fry for 10 minutes or till the oil separates from masala .
6.Add boiled chana , salt to taste , ginger julienne ,mix well and cook for 10 more minutes by adding 1/4 cup water.
8.Add cardamom powder and mix well.
8.Serve hot with poori , bhature ,plain parantha or steam rice.
Chole Bhature - chana bhatura.
Have you ever tasted Chole Bhature in North India specially in Delhi or Punjab ?.JPG)
If
not than stop calling yourself a big foodie .Just try to taste it once
in your life and than you will know why people praise so much about food
of northern part of india.It is the signature dish of any type of
restaurants ,hotels or road side food joints in northern part of India
but now it is easily available everywhere in India .It is one of the
mouth watering snacks ,so why wondering lets make it.
If
not than stop calling yourself a big foodie .Just try to taste it once
in your life and than you will know why people praise so much about food
of northern part of india.It is the signature dish of any type of
restaurants ,hotels or road side food joints in northern part of India
but now it is easily available everywhere in India .It is one of the
mouth watering snacks ,so why wondering lets make it. Chana preparations:
Ingredients:
Kabuli chana - 100 grams soaked over night
Tea leaves or dry amla- 10 grams
chopped ginger - 1tbsp
chopped garlic - 3/4 tbsp
coriander(dhania) powder - 1tsp
chole masala - 1 tbsp
tomato - 4-5 medium sized(chopped)
green chili - 2-3
coriander leaves chopped - 2 tbsp
red chili powder - 1/2 tsp
cumin seeds - 1/2 tspsalt to taste
oil - 2 tbsp
Method of Preparations:
1.Pressure Cook kabuli chana with tea leaves(bags) or dry amla and salt to taste till it is cooked(3 whistles).
2.Make a smooth paste of chopped ginger garlic , green chili and chopped tomato.
3.Heat oil in a frying fan , fry cumin seeds ,add coriander powder and chole masala and fry for 1 minute in low flame..
4.Add masala paste , red chili powder and fry for 10-15 minutes or till the oil separates from masala.
5.Add boiled chana , and salt to taste (add less salt as chana is boiled by adding salt). Cook for 8-10 minutes
6.Garnish with chopped coriander leaves and serve hot with bhature.
Bhature Preparations:
Ingredients:
Refined flour- 1 cup
curd - 1/4 cup
sooji - 2 tbsp
salt to taste
baking powder - 1/4 tsp
sugar - 1 tsp
warm water 1/ 2 cup
oil - 2 tbspoil for frying
Preparation:
1.Mix all the ingredients except water in a large bowl.
2.Knead with a little water at a time into a semi soft dough.
3.Leave the dough for 2-3 hours by covering a wet cloth.
4.Divide the dough in 4-5 portions and roll each like bhatura.
5.Heat oil in kadhai fry the disc evenly on both the sides,repeat for other bhaturas.
6.Serve hot with chana .
.JPG)
Punjabi style kala chana curry.
Serves-6
Ingredients:
Black chana-2 cups soaked overnight and boiled till soft
2 big size onion- chopped
2-3 big size tomato pureed
fenugreek seeds-1 teaspoon
cumin seed (jeera)-2 teaspooncoriander seeds-1 teaspoon
ginger garlic paste -1 tablespoon
green chili- 5 to 6turmeric powder- 1 teaspoon
red chili powder-1 teaspoon
garam masala powder - 2 teaspoon
Refined soyabean or rice bran oil- 2 tablespoon
Salt to taste
coriander leaves(hara dhnia) for garnishing
1/2 cup water
Preparation:
1.Take oil in a pan and shallow fry chopped onion,cumin seeds , fenugreek seeds .Add green chili and grind into a smooth paste.
2.Heat another pan and with remaining oil ,fry 1 teaspoon chopped onion, add the grind ed paste and fry for another 5 minutes.
4.Add ginger garlic paste , salt to taste into the masala and fry for more 4 to 5 minutes.
5.Add turmeric powder , red chili powder ,coriander and cumin powder and fry for 1 minute.
6.Add tomato puree and fry the masala for more 5 minutes.
7.Add the boiled chana into it and mix it ,add 1/2 cup water and cook it for another 4 to 5 minutes.
8.Sprinkle garam masala powder and chopped coriander leaves.Curry is ready.
9.Serve hot with roti or naan or you can have it with boiled rice.
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