Green Peas Kuruma

Ingredients:-

• Green Peas -- 1/2 a Cup
• Garam masala powder -- 1/2 tsp
• Red chilli powder or sambar powder – 1 tsp
• Turmeric powder -- 1/4 tsp
• Oil -- 2 Tblsp
• Coriander leaves -- for garnishing

To grind:-

• Onions -- 1 Big
• Tomato -- 2 Medium
• Ginger -- a Small piece
• Garlic -- 2 small cloves
• Green chillies – 2-4
• Coconut -- 1 1/2 tblsp(optional)
• Cashew nut – 10-12  nos
• To temper
• Cinnamon - small piece

Method:-

• Pressure cook the green peas for 3 whistles and keep aside.
• Fry the cubed onions in a tsp of oil and grind it along with Items under "To Grind"
• Heat the kadai with oil,and add the tempering items followed by the above ground paste..
• Add turmeric,salt and garam masala powder,red chilli powder and mix well.
• Fry it in low flame for 5-8 minutes or till the oil leaves the sides of the kadai.
• Add the cooked green Peas and add water/milk, little by little  to make it to a gravy and bring to boil in medium low flame
• Garnish with chopped coriander leaves and serve with chapati or fried rice.

Kadai Paneer

Adapted from ticklingpaletes.com

Kadai Paneer is a very popular side dish that is usually served with chapathis or rotis.

Ingredients:-

• Paneer Cubes  – 1 cup
• Onion - 2
• Tomato – 3
• Capsicum (Bell pepper) - 2
• Cumin seeds – 1 tsp
• Red chili powder – 1 tsp
• Turmeric powder – 1/8 tsp
• Coriander leaves – 2 tbsp
• Salt – to taste
• Oil or ghee – 2 tbsp

To Roast and Grind:-

• Cinnamon – 1 inch stick
• Cardamom – 2
• Cloves – 2
• Dhaniya Powder - 1 Tbsp
• Red chilies – 2
• Bay leaf – 1

Method:-

1. Chop the Onion and Tomato and keep it Ready.
2. Heat a pan. Add the Items under "To Temper" and dry roast for 2 mins over low flame.
3. Let it cool. Powder it fine and keep aside.
4. Heat a wide pan or wok with oil 
5. Add cumin seeds and when it sizzles, add onions, and sauté over low flame till it turn Golden Brown
6. Add tomato, a pinch of salt and sauté for 3-4 mins till the tomato turns mushy.
7. Add capsicum, red chili powder, turmeric powder, salt, 1/4 cup water and mix well.
8. Close the pan with a lid and cook for 2-3 minutes.
9. Now add the paneer, coriander leaves, ground spice powder, mix well
10. Add about 1/4 cup water, Close the pan with a lid, let it cook for 5-7 minutes over low flame.
11. Kadai Paneer is ready to be served with hot chapathis/rotis

Mutter Paneer Masala

Ingredients:-

• Paneer, cubed(frozen) 1 cup
• Peas, frozen 3/4 cup
• Tomatoes 2 nos.
• Curd 1/4 cup
• Green chillies 3 nos.
• Ginger garlic paste 1 tsp
• Red chilli powder 1/2 tsp
• Dhaniya powder 1 tsp
• Turmeric powder 1/4 tsp
• Garam masala powder 1/2 tsp
• Coriander leaves For garnishing
• Lemon juice 1 tsp
• Oil / Ghee 2 tblsp
• Salt As needed

To Fry and grind to paste:

• Onion,sliced 2 nos.
• Cinnamon 1 inch
• Elachi/cardamom 1 no.
• cloves 1 no.
• Jeera/cumin seeds 1 tsp
• Pepper 10 nos
• Oil 1 tsp

Method:

Heat a pan with oil and add the cinnamon,elachi,cloves,pepper and lastly jeera,after jeera splutters,add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .

Just give it a fry,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.

Cook the peas for 2-3 minutes in high in a safe bowl. Stir in between for even cooking. Set aside.

Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft.

Again heat the oil in the pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two.

Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame.

Add the cooked peas. Add the well beaten curd and mix well.

Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.

Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well. Serve with roti or Naan.

Notes:-

Do not over fry the masala powders which will turn the gravy bitter.

Adding lemon juice is very important,so donot skip it,otherwise you have to compromise on the taste!

PANEER BHURJI

Ingredients:-

• Paneer cubes 2 cups
• Onion 2
• Capsicum 1
• Red chilli powder/ pepper powder 1/2 tsp
• Garam masala powder 1/2 tsp
• Dhaniya/ coriander seeds powder 1 tsp
• Lemon juice 1 tsp
• Milk 2 tblsp
• Ginger, finely chopped 1 tblsp
• Green chillies 2
• Coriander leaves, finely chopped 2 tblsp
• Jeera 1 tsp
• Oil 1 tblsp

Method:-

If you are using frozen paneer, either thaw it until room temperature or boil water and keep immersed for 10 minutes. Drain the water completely and crumble it in a mixer(just add in two batches and give it a run)

Heat a pan with oil and splutter jeera, add finely chopped ginger and green chillies, followed by finely chopped onion. Fry till transparent and add the chopped capsicum.2-tadka,fry-onion,capsicum

Fry for a minute without changing its crispiness and add coriander leaves, all the powders and give it a quick stir without burning them. Add milk, salt and cook for 2 minutes until the milk evaporates. 3-add-masala,milk,fry

Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well. 4-add-panner,fry until dry

Aloo Chana Subzi

Ingredients:-

 

Potato -  2 large cubed and cooked

Channa / Velai Konda kadalai / Chickpeas – 1 cups cooked

Tomato – 3 large pureed

Chilli powder – 1 tsp

Black Pepper Powder – 1 tsp

Amchoor Powder / Dry Mango Powder – 2 tsp

Garam Masala Powder – 1 tsp

Turmeric Powder / Manjal Podi -1 tsp

Coriander Powder / Malli Podi -1 tblspn

Sugar – 1 tsp

Salt to taste

Kasuri Methi Leaves / Dried Fenugreek Leaves – 1 tblspn

Cumin Seeds / Jeerakam – 1 tsp

Oil- 1 tblspn

Method:

Heat 1 tblspn oil in a kadai. Add cumin and allow it to splatter.

Add tomato puree and cook for 5 mins till it gets cooked.

Add in chilli, garam masala, coriander, amchoor, turmeric,pepper powders and mix well.

Add in salt and sugar and mix well. Add kasuri methi leaves and mix well.

Pour enough water and add cooked chana and potatoes and mix well.

Cover and cook on a very low heat for 15 mins till everything gets united.

Serve hot with rice or roti.

Cauliflower Kuruma

Ingredients:

Onion – 1 chopped finely

Tomato – 2 chopped finely

Cauliflower – 2 cup

Turmeric Powder / Manjal Podi – 1 tsp

Chilli powder – 1 tsp

Garam masala powder -1 tsp

Cinnamon / Pattai – 1 small stick

Cumin Seeds / Jeerakam – 1 tsp

Cardamom / Krambu – 3

Salt to taste

Oil – 2 tblspn

Coconut Milk – 1 cup

Cornflour – 1 tsp

Coriander leaves / Cilantro – for garnishing

Method:

Cook cauliflower with some salt and water in boiling water till tender. Drain and set aside.

Heat oil in a kadai. Add cinnamon, cardamom, cumin in oil and fry for 30 sec.

Add in onions and sauté till light golden.Add salt and mix well.

Add in turmeric, chilli and garam masala powder and mix well.

Add in chopped tomatoes and toss well. Cook this till they turn mushy.

Now add in cooked cauliflower and mix well.

Pour in coconut milk and mix well.Bring this to a boil and simmer for 15 mins.

Now add in cornflour water mixed with water and mix well.Cook this till they turn thick.

Garnish with coriander leaves and serve with roti.

Corn Subji

Ingrediants:

Sweet Corn – 300 gms

Onion – 1 finely chopped

Green Chilli – 1 finely chopped

Garlic – 3 cloves grated

Coriander leaves / Cilantro – 3 tblspn

Tomato Ketchup – 2 tblspn

Chilli powder – 1 tsp

Curd – 2 tblspn

Oil- 1 tblspn

Salt to taste

Method:

Heat oil in a kadai. Add in onions, green chilli and garlic and mix well. Cook for 3 mins.

Add in sweet corn along with some water. Add salt to taste.Cover and cook till the corn is cooked and water is gone.

Add in ketchup, chilli powder, curd and mix well.

Garnish with coriander leaves .

Serve with roti.

Spinanch Gravy

Spinach - 3 cups packed ( I used Palak Keera)

Onion - 1 chopped finely

Tomato - 2 chopped finely

Cumin Seeds / Jeerakam - 1 tsp

Chilli powder - 1 tsp

Coriander powder / malli podi - 1 tblspn

Turmeric powder / Manjal podi - 1 tsp

Garam Masala powder - 1 tsp

Salt to taste

Curd - 2 tblspn well beaten

Oil - 1 tblspn

Butter - 1 tblspn

Method:

Take spinach along with water in a sauce pan and cook it for 5 mins. Let it cool down. Take it in a blender and make into a fine puree.

Heat oil in a kadai. Add cumin and let it crackle.

Add onions and cook till golden brown.

Add in all the spice powder and mix well. Add in tomatoes and mix well.

Cover the pan and let it cook for 5 mins till the tomatoes turn mushy.

Now add in the spinach puree and mix well. Season with salt.

Let the gravy simmer for 10-15 mins.

Switch off the stove and add in curd and mix well.

 

Serve with a blob of butter along with roti.

Baby Corn Masala

What you’ll need

1. Babycorn – about 15
2. Turmeric Powder – ¼ tsp
3. Coriander Powder – 1 tsp
4. Chilly Powder – 1 tsp
5. Garam Masala Powder – ½ tsp
6. Kasuri Methi – 1 tsp, crushed
7. Cumin Seeds – 1 tsp
8. Salt to taste
9. Oil – 3 tbsp

For the gravy

1. Onion – 2 Big
2. Tomatoes – 3 – 4 Medium
3. Garlic – 2 cloves
4. Ginger – 1 inch piece
5. Cashewnuts – 5 to 6

Method                                                                                                             

1. Wash and the babycorns into halves vertically. Chop the capsicum into big cubes.
2. Cook the babycorn in salted water for 5 minutes. Drain and set aside.
3. Heat a Kadai with a tbsp of oil. Once heated, add roughly chopped onions, grated ginger and crushed garlic cloves.  Saute for few minutes or till the onions turn light brown. Cool and grind alongwith cashewnuts into a smooth paste.
4. In the same kadai, add a tsp of oil and add the chopped tomatoes. Saute till they get soft. Cool, grind and keep aside.
5. Also sauté the capsicum cubes and set aside.
6. Heat a Kadai with the remaining oil, Add cumin seeds once they splutter add the fried onion – cashew paste and fry for 4 to 5 minutes on medium flame.
7. Add the turmeric powder, coriander powder, and chilly powder and fry for a minute.
8. Next add the tomato paste and fry for another 3 to 4 minutes.
9. Add the cooked babycorn and sautéed capsicum. Add salt to taste and mix well.
10. Add enough water to adjust the consistency about 1.5 to 2 cups.
11. Add crushed kasuri methi and mix well.
12. Cover and simmer for 5 to 6 minutes. Remove from heat.

Green Peas Masala in Badam gravy

What you’ll need

1. Fresh or Frozen Peas – 1 cup
2. Onion - 1 medium
3. Green chillies – 2 or 3
4. Almonds/Badam – 10
5. Milk – 1 ½ cups
6. Bay Leaf – 1
7. Cumin Seeds – ½ tsp
8. Oil – 2 tsps
9. Salt to taste
10. Coriander leaves for garnish

Method

Slice the onions lengthwise, slit green chillies and keep aside. Soak almonds in hot water for about 10 minutes. Remove the skin and grind them along with about ¼ cup of milk. Boil the green peas.
Heat a Kadai with oil. Add the bay leaf and cumin seeds. After a minute, add the sliced onions and the slit green chillies. Sauté till the onions turn pink. Now add the almond paste and sauté for few more minutes. Now add the boiled peas, salt and the remaining milk. Simmer for about 5 minutes. Garnish with coriander leaves.
Green Peas Masala in Badam gravy is ready. Serve hot with rotis or any flavored rice of your choice.

Courtsey :- http://palakkadcooking.blogspot.in

Green Curry Masala

Ingredients:-

1. Mixed vegetables – 2 cups
2. Onion – 1 big
3. Tomatoes – 2 medium
4. Oil – 2 - 3 tsps
5. Jeera - ½ tsp
6. Saunf – ½ tsp
7. Salt to taste

To be ground into a paste:-

1. Fresh Coriander Leaves – 1 big bunch
2. Mint Leaves – 4 to 5 leaves
3. Green Chillies – 2 – 3
4. Garlic Cloves – 2
5. Ginger – 1 inch piece
6. Fresh Grated Coconut – 1 tblsp

Method

For the veggies I used carrots, potatoes, French beans, Cauliflower florets, frozen green peas. Cut the carrots, and potatoes into small cubes. String French beans and cut into 1 inch size pieces. Separate cauliflower into medium sized florets. Pressure cook carrots, potatoes and French beans. In a separate vessel, boil cauliflower and frozen peas. Keep these cooked veggies aside.

Grind all the items mention under to be ground to a paste in a mixie adding little water. Keep aside.

Heat a Kadai with oil, add the jeera and saunf. Next add the finely chopped onions and sauté till onions turn golden brown. Then add chopped tomatoes and fry till tomatoes turn soft. Now add the green paste and sauté for about 2 to 3 mins or till the raw smell of garlic and ginger no longer remains. Next add the boiled veggies, salt and about 1 t o1 ½ cups of water. Cover and let it simmer for 5 mins. Adjust water according to gravy consistency. Garnish with some fresh cream. (That is completely optional)
Yummy Green Curry Masala is ready to be served.

Simple dal

Ingredients:

• Split Moong Dal (Pasi paruppu)-1 cup (soaked for 30 min)
• Tomato-1 chopped
• Garlic-6 cloves crushed
• Curry leaves-1 spring
• Coriander leaves-1 handful
• Tumeric-1/2 tsp
• Ghee-1 tblpsn
• Mustard seeds-1tsp
• Cumin seeds-1tsp
• Asafoetida(Perum kaya podi)-1/2 tsp
• Salt-to taste

 For Grinding:

Coconut-3 tblpsn

Green chilli -1

Cumin seeds(jeerakam)-1 tsp

Method:

• Take the grinding ingredients in a mixer and grind it into a smooth paste.
• In a kadai Boil around 3 cups of water,and after it comes to a good boil add in the soaked dal,with a little turmeric.
• Let it cook on a slow flame until nearly done.Now add in the Tomatoes,Garlic and cook for 3 min.
• Add in the grinded paste and mix well.Let it come to a boil again.Season with salt.
• Now in a small pan,Heat ghee and add in the Mustard seeds,Cumin seeds,Asafoetida,Dry red chilli and curry leaves.Now pour this Tadka into the dal and mix well.
• Garnish with coriander leaves and serve with rice.

Kande ki Sabzi

Rajasthan is a beautiful place with a wonderful cuisine...Mostly rajasthan food is vegetarian..A typical Rajasthani dish where onions are cooked in a spicy yoghurt mixture.This is a easy subzi that calls for only one ingredient that is ONION...It is a great side dish for chappati and rice. Dont chop the onions so small,you want it in big pieces,so that the onions wont melt away in the curry.

Ingrediants:

Onions – 2 Cups sliced

Curd- 1/2 cup

Cumin Seeds – 1 tsp

Asafoetida-1/2 tsp

Ginger Garlic and Green chilli paste-1 tblspn

Coriander Powder – 1 tbsp

Turmeric Powder – 1 tsp

Red Chili Powder – to taste

Garam masala powder-1 tsp

Salt – to taste

Oil-1 tblspn

Ghee -1 tblspn

Coriander leaves for Garnishing

Method:

Heat oil in a kadai,crackle cumin and asafetida for 30 sec.

Add in Ginger garlic and green chilli paste and fry for 1 min.

Mix curd with 1 cup of water and all the spice powders.....pour this mixture in the kadai.Let it come to a boil.

Add in the sliced onions and mix well.Let this cook for 10-15 min on a slow flame until all the curd mixture has evaporated and onion is tender.

Garnish with coriander leaves and serve with rice or roti.

Gatte Ki Sabzi

This is a typical rajasthani subzi dish that goes well with roti or rice...The consistency of the gravy can be adjusted as per your taste,you could make it thinner or thicker as per your wish..

For Gatta:

Besan/Gram Flour/Kadalai Mavu-1 cup

Curd- 1/3 cup

Red chilli powder-1 tsp

Coriander powder(malli podi)-1 tsp

Turmeric powder(manjal podi)- ½ tsp

Ginger Garlic and Chilli Paste-1 tblspn

Salt to taste

Ghee-1 tblpsn

For Curry:

Tomato-2 chopped

Ginger Garlic Chilli paste-1 tblspn

Cumin seeds-1 tsp

Red chilli powder-1 tsp

Coriander powder(malli podi)-1 tsp

Turmeric powder(manjal podi)- ½ tsp

Garam masala powder-1 tsp

Curd-1 cup

Coriander leaves for garnishing

Oil-1 tblspn

Ghee-2 tblspn

Method:

In  a mixing bowl add besan and ghee and rub together,Now add all ingrediants in besan and mix well.Add in curd and mix well till it forms a sticky dough.

Divide the dough into 4 portions.Rub your hands with oil and roll the dough into log shape.Place it on a well oiled plate.

Bring lots of water to boil and put this log in the water and let it cook till the log floats on top(app 5 min).Drain this in a plate..cut this into bite size pieces and keep it aside.

Heat oil+ghee in a kadai and crackle some cumin and ginger garlic chilli paste.Add in tomatoes and mix well.

Add in the cut gatta pieces and mix well.Throw in all the spice powders and mix well.

Pour in curd along with 2 cups of water and bring that to boil.Season with salt.

Cook on a low flame for 20 min,till the curry thickens.

Garnish with coriander leaves and serve hot with rice or roti.

Panchmela Dal

This is a five dal combined dish,very healthy,but very tasty.. Actually you could add any dals you wish..

Ingredients:

• Onions-1 chopped finely
• Tomato puree-1 cup
• Ginger Garlic and chilli paste-1 tblspn
• Oil-1 tblspn
• Coriander leaves for garnishing
• Lemon juice-1 tblspn
• Salt to taste

Dals:

• Toor Dal/ Tuvaram paruppu- ½ cup
• Channa Dal/ Kadalai paruppu- ¼ cup
• Urad Dal/ Ulundam paruppu- ¼ cup
• Masoor Dal/Pasi paruppu- ¼ cup
• Green Gram Dal/ Payatham paruppu- ¼ cup

Spices:

• Coriander powder / Malli podi-1 tblspn
• Garam masala powder-1 tsp
• Red chilli powder-2 tsp
• Turmeric powder/ Manjal podi-1 tsp
• Cumin seeds / Jeera-1 tsp
• Asafoetida / Kaya podi- ½ tsp
• Bay leaf / Briyani ilai-1
• Cinnamon / Pattai-1 inch piece

Method:

• Soak all the dals for 30 min and pressure cook them for 2 whistles till they are soft.
• In  a kadai add oil and crackle some cumin,turmeric,bay leaf,cinnamon for 30 sec.
• Add in ginger garlic and chilli paste and fry for 30 sec.Add in onions and fry till golden.
• Add in all the spice powders and mix well.pour in the tomato puree and mix well.cook this till oil separates.
• Pour in the cooked dal and bring this to boil once.If you want you could add additional water too.
• Let it simmer for 5 mins.Garnish with coriander leaves and squeeze some lemon juice.
• Serve with rice or dals..

 

 

Rajasthani Potato Curry

Ingrediants:

Potato-3 chopped and boiled

Curd-1 cup

Coconut- ½ cup

Red chilli powder-1 tsp

Coriander powder-1 tblspn

Turmeric powder-1 tsp

Cumin seeds-1 tsp

Asafoetida/ kaya podi- ½ tsp

Ginger Garlic and chilli paste-1 tblspn

Coriander leaves for garnishing

Oil-1 tblspn

For Masala:

Dry red chilli-5

Bay leaf-1

Cumin seeds-1 tsp

Cinnamon-1 inch piece

Cloves-2

Method:

Soak the spices given for masala in water for 15 min.Grind it into a smooth paste by adding water.

In a kadai add turmeric,asafoetida,cumin seeds and fry for 30 sec.

Add ginger garlic and chilli paste and fry for 30 sec.Add in coriander and chilli powder and mix well.

Add in the ground masala paste and fry till oil separates.

Add in boiled potatoes and mix well.Add in curd and mix till everything is combined.

Grind the coconut coarsely and add this in the curry.

Garnish with coriander leaves and serve hot.

Aloo Methi Sabzi

Ingrediants:

Potato – 3 large cubed

Onion -1 sliced

Kasuri Methi Leaves / Dried Fenugreek Leaves– 2 tblspn

Coriander Powder / Malli Podi – 1tblspn

Chilli powder – 1 tsp

Turmeric Powder / Manjal Podi -1 tsp

Amchoor powder – 2 tsp

Mustard Seeds / Kaduku – 1 tsp

Cumin Seeds / Jeerakam – 1tsp

Oil – 2 tblspn

Coriander Leaves / Cilantro for garnishing

Method:

Heat oil in a kadai.. Add mustard and cumin seeds and let it splatter.

Add onions and sauté till golden.Add in spice powders and sauté for a 30 sec.

Add in potatoes and sauté well. Add some salt and mix well.

Simmer the flame and cover the pan. Cook for 15-20 mins untill the potatoes are cooked.

Now add in dried kasuri methi leaves and mix well. Saute for 5 mins.

Add coriander leaves and mix well.

Serve hot with rice..

Aloo Ki Sabzi (Rajasthani Style)

Ingrediants:

Potato - 3 large cubed and boiled

Curd -1 cup

Gram Flour / Kadalai Mavu / Besan - 1 tsp

Chilli powder - 2 tsp

Coriander Powder / malli Podi -1 tblspn

Garam Masala Powder – 1 tsp

Turmeric powder / Manjal podi -  1/2 tsp

Coriander Leaves / Cilantro for garnishing

Salt to taste

For Seasoning:

Oil - 3 tblspn

Mustard Seeds / Kaduku - 1tsp

Cumin Seeds / Jeerakam - 1tsp

Cinnamon / Pattai -1 small stick

Cloves / Krambu - 2

Nigella Seeds / Kalonji - 1 tsp

Fennel Seeds / Sombu / Saunf -1 tsp

Method:

Cook potatoes untill it is compltely cooked. Remove it and set aside.

In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam masala powder and beat well..There should be no lumps. Set this aside for a moment.

Heat oil in a kadai. Add all the seasoning ingrediants in the given order starting from mustard seeds and let it fry for 30 sec.

Add in the gram flour mixture and brng it to boil. Season with salt and mix well.

Add in cooked potatoes and simmer this for 10-15 mins. Add more water if the gravy is too thick.

Garnish with coriander leaves and serve hot with roti.

Spicy dal Fry

Ingredients:

• Toor Dal / Tuvaram Paruppu - 1 cup
• Tamarind paste - 1 tblspn
• Jaggery / Sarkarai - 2 tblspn
• Salt to taste

For Tempering:

• Ghee - 2 tblspn
• Cinnamon / Pattai - 1 small stick
• Cardamom / yelakai - 3 crushed
• Cloves / Krambu - 3
• Cumin Seeds / Jeerakam - 1 tsp
• Dry Red Chilli - 2
• Asafoetida / Hing / Kaya Podi - 1/4 tsp
• Turmeric powder / Manjal podi - 1 tsp
• Coriander powder / Malli podi - 1 tblspn
• Chilli powder - 1 tsp
• Garam masala powder - 1 tsp

Method:

• Wash dal in lots of water. Soak it for 30 mins. Now drain it and add it to a pot and cover it with water.
• Cook the dal for 20-30 mins till it is completely cooked.
• At this point you can adjust the water level.
• Now add in tamarind,jaggery and salt. Mix well.
• Now start by making the tadka. In another frying pan add ghee and heat it up.
• Add all the ingrediants given in the tempering list in the given order and saute on low heat for a min.
• Pour this seasoning over the dal and mix well.
• Simmer this whole thing for 5 mins.
• Serve over rice or roti.

 

Jain Style Channa Masala

This recepie is taken from another blog..

Ingredients:

Oil - 3 tblspn
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Cumin Seeds / Jeerakam - 1 tsp
Gram Flour / Kadalai Mavu / Besan - 1 tblspn
Tomato Puree - 1 cup
Turmeric Powder / Manjal Podi - 1 tsp
Chilli Powder - 1 tsp
Coriander powder / Malli Podi - 1 tblspn
Ginger - 1 tblspn grated
Salt - to taste
Sugar - 1 tsp
Chickpeas/Kabuli Channa-3 cups cooked/2 cans drained & washed
Garam Masala Powder - 1 tsp
Coriander leaves / Cilantro for garnishing

Method:

Soak Channa overnight. Drain water and add it to the pressure cooker. Cook it for 4 whistle. Simmer the pot for 15 mins. Switch off the flame and let the steam escape all by itself. Thats it your channa is cooked.

Now heat oil in a sauce pan. Add in cumin seeds and asafoetida powder. 

Add in the gram flour and roast in the oil for a min.

Now add in tomato puree and mix well. Cook that till oil separates.

Now add in the spice powders, salt, sugar and ginger. Give it a good mix.

Pour in water along with channa and let them come to a boil.

Now simmer this for 10 mins.

Sprinkle some garam masala powder and  cilantro.

Serve with battura, poori or roti.