Channa Masala

My all time favorite for puri or with pav is channa masala. Normally for pav bread we make bhaji with vegetables. I don't know if any body serve pav with channa masala or not but I like this combination very much. I usually i soak channa in a large quantity and use them in few ways. With 1/4 of them I make sprouts for salad, 1/4 I use in salads rest of them will go in to channa masala. Again Channa masala I use for two meals for break fast with pav and for lunch with fulka. 

                                                                             In original Punjabi channa masala recipe they don't add potato, that is my addition. If you add potato to channa masala that makes a wonderful combination and by mistake your curry turns in to more watery, you can mash this potato cubes to make it thick. If you don't like to add potato can remove from the ingredients. To day I made this channa masala with puri but the puri's are vanished by the time I took the picture.... That is my part of channa masala I had it with bread toast...

Let's check the recipe...   

INGREDIENTS:---

Channa (chick peas) --- 1 cup

Potato  ----  1 big  cut in to cubesOnion  ---- 1 chopped
Tomato --- 1 chopped
Ginger  --- 1/2 tea sp chopped
Garlic  --- 1/2 tea sp chopped
Red chilli powder -- 1 tea sp
Turmeric powder -- 1/4 tea sp

Coriander powder --- 1/2 tea sp

Cumin powder ---  1/2 tea spGaram masala powder --- 1/2 tea sp
Chat masala powder -- 1/4 tea sp
Salt  --- 1 tea sp or according to your taste.
Oil  ---  1 tab sp (you can use olive oil for this)
Coriander leaves ---  1 tab sp chopped

Cumin seeds -- 1teasp
METHOD:--

1.Soak chick peas in enough water for over night.
2. Heat 1 tab sp oil add cumin seeds fry for a while then add chopped onions fry till onion becomes soft.
3. Now add chopped tomato, chopped ginger, chopped garlic give a good stir.
4. Then add salt to taste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder give a good stir and cook till tomato turns in to soft.
5. Then add soaked channa,potato cubes,half chopped coriander leaves, 1/2 cup water mix well cover and cook till chick peas become soft.
If you would like to do this process in a pressure cooker then do the all process in a pressure pan after you add channa cover and cook till two whistles.
6. Check if the chick peas are cooked then add chat masala, remaining coriander leaves mix well

Switch off the heat  and serve hot with puri or naan or with pav bread...
Let's check Blogging Marathon page  

Palak Paneer

Palak (Indian Spinach) is one of the favorite leafy vegetable in North India. I south India few years back only we introduced to palak and paneer. A creamy, rich green gravy with delicious white paneer cubes looks very appetising. Now we start getting fresh palak in the market. My mother always says that do not buy green leafy vegetables in the rainy season. So we used to wait for the season for green leafy vegetables like gongura, palakura(palak), chukkakura and other green leafy vegetables. Normally we in Andhra pradesh use palak to make dal and stir fry. This Palak paneer we adopted from Punjabi cuisine and now This become a favorite and also famous dish so let's check how I made this popular dish..
INGREDIENTS:---
Palak (spinach)   ----  2 bunches
Paneer (Indian cottage cheese) ---  100 gms cut in to 1/2 inch cubes
Onions  ---  3/4 cup finely chopped
Garlic  --- 5 cloves
Ginger  ---  1 inch piece
Green chillies  ---- 3 cut in to small pieces
Tomato puree  ----  3/4 cup
Turmeric powder  ---- 1/4 tea sp
Kasuri methi --- 1/4 tea sp
Salt to taste
Garam masala  ---  1 teasp
Oil --- 1 tab sp
Butter  -- 1tabsp
Fresh cream  --- 2 tab sp
                                                 

METHOD:--
1. Remove stems and wash spinach thoroughly in running water.
2. Blanch spinach in salted water for two minutes, refresh in chilled water. Squeeze out the extra water.
3. Add green chillies, garlic cloves, ginger pieces to blanched spinach and make a puree.
4. Heat oil in a pan and fry paneer pieces till they turn in to light pink color remove and set aside.
5. Add cumin seeds to the same oil, add chopped onions and fry till translucent, add turmeric powder stir for a while.
6. Now add spinach puree, butter give a good stir and cook in a very low heat till oil leaves from the sides.
7. Add tomato puree and half cup water and mix well to combine every thing and cook in medium heat till the gravy leaves oil from the sides.
8. Add salt to taste, garam masala, kasuri methi, paneer cubes mix gently and keep the flame in low, cook for five more minutes. Add fresh cream mix gently and remove from heat.
Serve hot with roti or rice.
This is my second recipe for Blogging Marathon 27th edition under Seasonal recipes theme let's check other BM members recipes here


 

Pindi Chana

This is the second week of Blogging Marathon 25 th edition. I am very happy that I am a member of this wonder full group. For this week I have taken Cooking from a book as my theme. In this theme I have to cook a recipe from a cook book. Buying cook book is a hobby for me from  long time  but I am very choose by outhor, but  some time I check the recipes in side  if I like the recipes means the recipe which are very  new to me or those recipes I am searching from long time. Then I buy that book, this book comes in that list. I do not know much about the author but I like the recipes in side, and what ever I tried from this book they came out so well and delicious. THE SUPER INDIAN COOK BOOK 1  BY RAKESH PURI. This book has been awarded as the BEST ASIAN CUISINE BOOK IN THE WORLD at the Gourmand world cook book awards 2007. All the recipes in this are from North Indian cuisine. Well writen in sections,  with vegetarian and non- vegetarian recipes. In those recipes I have choosen  PINDI CHANA from Panjabi cuisine. I have tried this recipe before also, that turn out very well and taste good with roti, fulka, naan but not liked with plain rice. Even it tasted so yumm with toasted bread. so here is the recipe for Pindi Chana.... 
INGREDIENTS:---
Chana (White) (chick peas) --  500 gms, soaked for overnight
Tea bag  ---- 1
Soda bicarbonate  ---  1/2 tea sp
Salt --  1 tea sp
Garam masala powder  --- 2 tea sp

                                                           
FOR MASALA:--
Coriander powder  ---- 5 tab sp to be dry roasted in a dry pan until aroma arises
Cumin powder   ---  2 tab sp to be dry roasted in a dry pan until aroma arises
Dry mango powder  ---   1 tea sp
Pomegranate seed powder  --- 2 tea sp if not available replace this with 2 more tea sp of dry mango powder
Black salt  -- 1 tea sp
Red chilli powder   --- 2 tea sp or according to your taste
Garam masala powder  ---  1 tea sp
salt to taste
Fresh ginger   ----   cut in to 3 inch juliennese
Green chillies  --10
oil   ----- 1/2 cup

                                                    
FOR PASTE:---
Onion  --- 1 small
Ginger  ---- 1 inch piece
Oil 2 tab sp
Cumin seeds  ---  2 tea sp

METHOD:---

1. Take the chick peas in a pressure cooker with enough water add tea bag, soda bicorbonate, salt, garam masal. cover and cook for 2 whistles the reduce the heat to low and cook for 10 minutes.
2. By the time chick peas should be tender. Drain the extra water but reserve the water.
3. Mix coriander powder. cumin powder, dry mango powder, pomegranate powder, garam masala, red chilli powder, black salt, salt to taste.
4. Divide the chick peas in to two portions. Take one portion and half of the masala and toss well so as to evenly coat the chick peas with the masala. Do the same for the other portion, sprinkle ginger juliennese, green chillies.
5. Heat 1/2 cup oil in a pan. When very hot pour on the chick peas and shake well. Use a ladel very carefully to mix the chick peas do not break.
6. Make a paste with onion and ginger and set a side.
 7. In another pan heat  2 tab sp of oil add cumin let them crackle, add onion and ginger paste saute till it turn in to pink.
8. Now add reserved water cook this in a medium heat for 4 minutes.
9. Then add chick peas mixture to this, keep the heat in high, continue stirring  till the  moisture evaporated so that the curry looks semi dry
This dish is a dry dish, the masala just coats the chick peas.
Serve hot with roti, fulka or naan.
This is my first recipe with the theme of Cooking from a book for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page
 

AMRITSARI ALOO (PUNJABI)

SPICY POTATOES IN PUNJABI FLAVOR.....
How time flying so fast. It's already 1 month finished in Tripoli.When I came here I seriously thought that to post my recipes every day. but because of this chilled weather ..May be I became lazy.Any way comming to the recipe it's from Punjabi cuisine AMRITSARI ALOO. YOU CAN SERVE THIS AS A SIDE DISH OR A SNACK.Ihope potato is a favorite vegetable for every one so this one is a great choice for potato lovers with a nice blend of punjabi flavors(masala)

INGREDIENTS:--
Aloo -- 250 gms (potato)
Onions -- 2 sliced
Ginger garlic paste -- 2 teasp
Ajwain -- 1/2 tea sp
Besan -- 1/2 cup (chickpea flour)
Coriander powder -- 1 tea sp
Red chilli powder - 1 tea sp
Garam masala powder -- 1/2 tea sp
Tandoori masala powder -- 1/2 teasp
Anardana powder -- 1/2 tea sp(dried pomegranate seeds powder)
Turmeric powder -- 1/4 tea sp
Salt -- 3/4 tea sp
Oil for deep frying
Corainder leaves -- 1 tab sp chopped

METHOD:---
Cut Aloo in to long pieces.
Mix besan,salt,ginger garlic paste,turmeric.ajwain,garam masala,tandoori masala,1/2 tab sp oil and 2 tab sp of water mix well.
Add potato pieces to this mixture mix well to marinate and leave a side for 10 minutes to marinate.
After 10 minutes heat oil in a deep frying pan deep fry the marinated potato pieces till light gloden color.
Or you can grill the potato pieces in grill till crisp and golden color.
Remove the potato pieces from oil and keep a side.
Now heat 2 teasp s oil in a pan add onions, saute till light brown in color.
Then add remaining marinate paste (if you have) stir well for few seconds.
Now add fried potato pieces chilli powder,anardana powder stir well.
Check the taste and adjust salt, stir well to coat every thing garnish with coriander leaves.
Serve hot as a snack or a side dish with dal and rice or with roti.
enjoy your meal.
This aloo Amritsari is for Flavours of punjab at Pari's Foodelicious event started by Nayna
And also for cws-Anardhana at samayalarai and event by Priya

PANEER MAKHANI (PANEER BUTTER MASALA)

INGREDIENTS:----

Paneer --- 250 Gms cut in to cubes
Tomato puree ---- 2 cups
Thick cream --- 1/2 cup
Onion --- 1 cup cut in to cubes
Ginger garlic paste --- 1tea sp
Coriander and cumin powder (dhaniya, geera powder) --- 1 tea sp
Turmeric powder ---- 1/2 tea sp
Garam masala powder --- 1/2 tea sp
Red chili powder – 1 tea sp (especially Kashmiri chili powder that gives a nice color to the gravy)
Kasuri methi --- 1 tab sp
Cashew nut paste --- 1 tab sp
Butter 2 tab sp
Salt to taste
Here one tip I want to share with you all. How I make tomato puree is, select nice red colored ripe tomato, boil water in a big pan and make a cross slit on the top of the tomato, and drop them in to the boiling water and leave for 5- 7 min. then remove the skin and chop tomatoes.
Now in a other pan take these chopped tomatoes with 2 bay leaves and a small piece of nutmeg and few mace pieces and 2 cardamoms and cook for 2-3 min. Then remove from the heat let it cool, and grind in to a smooth paste and strain through a strainer. Store this tomato puree in a clean bottle in the fridge. This tastes good till 1 week then again make and store.
This tomato puree is very help full in making paneer makhani like dishes and non vegetarian dishes also.

For coriander and cumin powder ----- In a fry pan roast 1 tab sp coriande seeds and 1 and 1/2 tab sp cumin seeds with out oil cool nd grind in to a fine powder and store. this makes your curry aromatic. Yeehh now comming to the recipe....

METHOD:----
1. peel, wash and cut onion in to cubes, and cook till soft in little water (cook in 1 cup water, and strain the water and leave a side. This water you can use in the gravy). Cool and grind in to a smooth paste.
2. dry roast Kasuri Methi and crush with your hand and leave a side.
3. If you are using the paneer loaf then cut into cubes and fry them in ghee and soak paneer in salted hot water for 1/2 hour, to keep paneer soft and tasty.
4. Now heat butter in a pan and add onion paste and fry till light brown color. Then add ginger garlic paste and stir for a min.
5. Then add all powder masalas like turmeric powder, red chili powder, coriander and cumin powder, garam masala powder and mix well then add cashew nut paste and tomato puree, salt to taste and cook till butter leaves from the sides of the pan.
5. Now add paneer cubes mix well and add cream and kasuri methi mix well and cook for 2 more min. and remove from the heat.
6. Garnish with chopped coriander and serve.
Serve with Naan or tandoori roti and lassi.
Enjoy your meal.
You can make the same recipe with chicken also.

PALAK SAAG

Spinach (palak) --- 3 bundles

Onion --- 1 medium finely chopped

Green chilies --- 4 finely chopped

Oil --- 1 tea sp

Cumin seeds --- 1/2 tea sp

Ginger --- 1/2 inch piece greated

Turmeric -- 1/2 tea sp

Salt to taste

Method :---

Clean and wash for 3-4 times in water and steam cook palak to blanch remove and let it cool and chop very finely or you can puree the saag, and keep it a side

Make sure there is no water in the saag.

Now heat oil in a fry pan add cumin seeds and let them popup then add chopped ginger and onion, green chilies and fry till brown.

Then add finely chopped saag and mix well with spoon to combine well and add Salt to taste and turmeric stir well and remove from the heat.

Serve with butter on top with roti s or rice

This will be a good combo with missi roti and naan

You can mix 2-3 types of greens to make this saag like spinach and fenugreek and radish leaves, or spinach, chauli(totakura mullakeerai, Amarnth leaves) and fenugreek leaves.

This recipe is for RCI:HARYANA hosted by easycrafts at Simpleindiandood event started by Lakshmi of Veggie cuisine

KADHI PAKODI

FOR THE PAKODIS:-----

Chick pea flour(besan) ----- 1 cup

Red chilli powder ---- 1 tea sp

Cumin seeds --- 1 tea sp crushed

finely chopped coriander leaves --- 1 tab sp

Salt to taste

Ajwain ---- 1 /2 tea sp

FOR KADHI:-----

Slightly sour yogurt (curd) ---- 2 cups

Water --- 2 cups

chick pea flour --- 1 tab sp

turmeric powder --- 1/2 tea sp

Coriander powder 1/4 tea sp

Red chilli powder --- 1/2 tea sp

Ghee or oil --- 1 tab sp

green chilies --- 3 slit

Mustard seeds ---- 1/2 tea sp

Cumin seeds ---- 1/2 tea sp

methi seeds --- 1/4 tea sp

Red chilies ---- 2 no.

Garlic ---- 3 cloves crushed

Curry leaves a few

Salt to taste

Oil for deep frying pakodis

Onion --- 1 small sliced

Tomato --- 1 small sliced(Tomato and onion is optional )

METHOD:-----

Mix the yogurt, 1 tab sp chick pea flour, turmeric powder,coriander powder, salt to taste, 1/2 tea sp red chilli powder whisk well make sure that there are no lumps in that.

Now pour this in to a sauce pan and boil on a medium flame bring to a full boil and keep it in a low flame and let it cook

In the mean while mix all pakodi ingridents in a bowl and make a thick batter with waterthis batter should be like fitters batter.

Heat the oil in a deep frying pan and drop 1 tab sp full batter in to the hot oil and deep fry till golden color and remove from oil and add them to the boiling kadhi

Now heat ghee in a small pan add mustard seeds, cumin seeds, methi seeds green chilies, red chilies, crushed garlic curry leaves, and fry till light brown color and add slice onion and tomato and fri till they become soft and add this to kadhi mix well and switch off the flame, cover and leave for 10 min. to 1/2 hour.

By this time kadhi become thick, garnish with chopped coriander and serve with piping hot boild rice

This kadhi pakodi is for RCI:HARYANA hosted by easycrafts at Simpleindiandood event started by Lakshmi of Veggie cuisine

DAL MAKHANI

INGRIDENTS:-----

whole black gram (sabut urad dal, pottu minumulu) ---- 1/4 cup

Red kidney beans (rajma) ----- 1 tab sp

Ginger --- 1 inch piece chopped

Garlic --- 4 cloves chopped

Oil ---- 1 tab sp

Red chili powder --- 1/2 tea sp

Turmeric powder --- 1/4 tea sp

Salt to taste

butter --- 1 tab sp

Onion --- 1 small chopped

Tomato ---- 1 small chopped

green chilies -- 2 slit

cumin seeds --- 1 tea sp

Garam masala --- 1 /2 tea sp

fresh cream ---- 1 tab sp

METHOD:-----

Wash and soak urad and rajma for over night and pressure cook with ginger for 4 whistles let it cool then open and see if the rajma is totally soft,if not cook in a low flame till rajma become totally soft.

Heat oil and butter and oil in a frying pan and add cumin seeds when they begin to change the color then add chopped garlic, onion and fry till golden.

then add chopped tomato and slit green chilies and fry in a high heat now add red chili powder, turmeric powder mix well and add cooked dal and rajma add some water if the mixture is too thick and bring to a full boil then add garam masala and salt to taste .

Leave it on a very low flame till dals are totally soft and well blended.

Remove from heat and add cream on top and serve with any parata or naan

We enjoyed this dal Makhani with mooli parata