Dal Fry

Capsicum Masala Rice

 

 

 

 

 

 

Ingredients (Serves 2 - 3)

1. Basmati rice / sona masuri  – 3 – 3.5 cups, cooked

2. Green capsicum / bell pepper – 1/2 large, halved and thinly sliced

    Red capsicum – 1/2 large, halved and thinly sliced

3. Turmeric powder – 2 pinches

    Masala powder – 1.5 – 2 tbsp (Recipe below)

4. Ghee – 1 – 1.5 tbsp

5. Mustards – 1/2 tsp

    Dry red chilies - 2

6. Peanuts / cashews – 10 – 15

   Urad dal – 2 tsp

   Chana dal – 2 tsp

   Curry leaves – 1 sprig

7. Lime / lemon juice – 2 tsp or to taste (You can use tamarind juice instead)

8. Salt – To taste

Masala powder - To roast and grind

9. Oil – 1 tsp

10. Urad dal – 1 tsp

     Chana dal – 2 tsp

     Dry red chilies - 3

     Curry leaves – 5

11. Desiccated coconut – 2 tsp

      Coriander seeds – 1/2 tsp

      Cumin seeds – 2 pinches

      Poppy seeds – 1/4 tsp

      Cinnamon stick – 1 small

      Clove – 1

      Hing / asafoetida – 2 pinches

Method

1. For  the masala powder -  Heat 1 tsp oil in a small pan at medium heat. Fry urad dal, chana dal, dry red chilies and curry leaves until urad and chana dal turns golden brown. Drain on to a paper towel. Next add desiccated coconut to the same pan and fry for a minute. Bring down the heat and add in the coriander seeds, cumin seeds, poppy seeds, cinnamon stick, clove and hing. Fry for 1  minute, stirring continuously. Take care not to burn the spices. Remove from flame and set aside to cool. Once cooled, grind to a powder.

2. Heat 1.5 tbsp ghee in a wide non-stick pan. Splutter mustard seeds and fry dry red chilies. Add in the peanuts/ cashews, urad dal, chana dal and curry leaves. Fry until they turn golden. Add in the sliced capsicum pieces. Saute for 3 – 5 minutes. Add the turmeric powder and ground masala powder. Mix everything well and cook for a minute. Add in the cooked rice and mix everything well. Check for salt. Cook for a few minutes until everything is heated through. Finally add in the lemon / lime juice. Mix well. Garnish with 1 – 2 tbsp fresh grated coconut. Serve with yoghurt/ raita, pickle and pappad/ chips or with any gravy.

Tip

You can use small eggplants(brinjal) or ivy gourd instead of capsicum.

 

 

Soya Chunks Biriyani

 

 

 

 

 

 

Ingredients (Serves 2 - 3)

1. Soy chunks – 1 cup dried

2. Turmeric powder – 1/4 tsp

    Chilly powder – 1/4 tsp

    Garam masala powder – 1/4 - 1/2 tsp

    Salt – To taste

3. Oil – 2 - 3 tsp

Other ingredients

4. Oil – 1 tbsp

5. Whole spices – Cloves – 3 – 4, cardamom – 3, whole pepper – 4 – 5, cinnamon stick – 2 small

6. Onion – 1 large, thinly sliced and halved

    Ginger – garlic paste – 1 tbsp or 2 tsp each of minced ginger and garlic

    Green chilies – 2, slit

7. Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Meat masala powder – 1 tsp (You can use garam masala powder instead)

8. Salt – To taste

9. Medium-thick coconut milk – 1/2 cup (You can use water instead)

10. Lemon juice – 1.5 tsp

11. Cilantro – 2 tbsp, chopped

     Mint leaves – 2 tbsp, chopped

To prepare rice

12. Basmati rice – 1.5 cups

     Whole spices – Cardamom – 2, cloves – 4, cinnamon stick – 2 pieces

     Salt – To taste

     Ghee – 1 - 2 tsp

To garnish

13. Cashews and raisins – 2 tbsp each

     Fried onion – 3 – 4 tbsp

     Cilantro and mint leaves, chopped – 3 tbsp each

Method

To prepare rice

To cook rice you can follow the draining method or make ghee rice. Click here for the ghee rice recipe. Draining method - Soak the basmati rice for around 30 mts. Boil 6 – 7 cups of water in a deep vessel. To the boiling water add ghee, whole spices and enough salt. The water should be slightly salty. Now add the soaked rice and cook it to the perfect consistency. It will take around 15 mts at medium heat. Drain the water and allow the rice to cool.

To prepare soy masala

1. Put the soy chunks in boiling water for 10 minutes. Drain and rinse with fresh water. Squeeze out the water. Slice the soy chunks into small pieces. Marinate with ingredients numbered 2 for at least 20 minutes. Heat 2 - 3 tsp oil in a pan at medium heat. Add the soy pieces and stir-fry for 3 –4 minutes until lightly fried. Set aside.

2. To the same pan, add 1 tbsp oil. Next add the whole spices numbered 5 and saute for a few seconds. Add in the sliced onion, ginger, garlic and green chilies. Saute until onion turns light brown. Nexr add the spice powders numbered 7. Saute for a few seconds and add the fried soy chunks. Mix everything well and cook for a few minutes. Add medium-thick coconut milk (or hot water). Stir until the soy chunks absorbs all of the coconut milk, about 2 - 3 minutes. Check for salt. Add lemon juice, chopped cilantro and mint leaves. Mix well and switch off.

Layering

For layering you need a cookware which can be put on stove or which is oven-safe.

Smear the base of the cookware with ghee. Then sprinkle fried onions, cashews, raisins, chopped mint leaves and cilantro. Arrange the soy masala and cooked rice in two  layers. You can sprinkle some fennel powder or biriyani masala and ghee on each layer. The topmost layer should be that of rice topped with the items under garnish. Now seal the cookware with aluminium foil (so that moisture won’t escape) and bake it at 350 F for around 20 – 25 mts (depending on the cookware you use). If you are using stovetop, keep it at low flame for around 10-15 mts. Serve hot with  raita, pappad, chutney and lemon pickle.

Mushroom butter masala

 

 

 

 

 

 

Ingredients (Serves 3)

1. Mushroom – 350 - 400 gm, halved or quartered depending on their size

    Salt – To taste

    Turmeric powder – 1/4 tsp

    Tandoori masala powder – 1/4 tsp

2. Cashews – 8 – 10, soaked in water for 30 minutes and then ground to a very fine paste adding little water

3. Butter / vegetable oil – 2 tsp + 1 tbsp

4. Cumin seeds – 2 pinches

    Whole spices – cloves – 3, cardamom – 1, cinnamon – 1/2 inch stick

5. Ginger – 1/4 inch, chopped

   Garlic – 3, chopped

   Onion – 1/2 large, sliced

6. Tomato – 1.5 large, chopped

7. Kashmiri chilly powder  - 3/4 tsp

   Tandoori masala powder – 3/4 tsp (You can use garam masala powder instead)

8. Kasoori methi – 1/2 tsp, crushed

9. Sugar – 1 or 2 pinches

10. Whole milk / half and half / fresh cream – 1/4 – 1/2 cup (I used whole milk)

11. Salt – To taste

12. Cilantro – 1 – 2 tbsp, chopped

Method

1. Marinate the mushroom pieces with salt, turmeric powder and 1/4 tsp tandoori masala powder (optional). Set aside for 15 minutes.

2. Heat 1 tbsp oil / butter in a heavy-bottomed pan at medium heat. Add the cumin seeds and whole spices. Saute for 3 - 4 seconds. Add chopped ginger, garlic and sliced onion. Saute until onion starts turning light golden. Add chopped tomato pieces. Saute until tomato turns mushy and oil starts separating, about 8 - 10 minutes. Add Kashmiri chilly powder and tandoori masala powder. Saute for a minute or until their raw smell is gone and switch off. Set aside to cool. Once cooled, grind to a smooth paste.

3. Heat 2 – 3 tsp oil/ butter in the same pan and shallow fry the mushroom pieces for about 5 - 6 minutes or until dry. Add the ground tomato-onion mixture. Mix well, add 3/4 cup hot water and bring to a boil. Add cashew paste and cook for a few minutes at medium-low flame. Add crushed kasoori methi and 1 - 2 pinches of sugar, if using. Mix well. If you want you can add 1/2 tsp butter for an extra taste. Finally add in the whole milk and mix. Cook for 1 minute at low heat and switch off. Garnish with chopped cilantro. Serve with pulav/ naan etc.

Kabuli Chana Biriyani / White Chickpea Biriyani

 

 

Ingredients (Serves 3)

 

To pressure-cook

1. Kabuli chana / chole – 3/4 - 1 cup, soaked for 8 – 10 hrs

2. Turmeric powder – 1 pinch

    Whole spices – cardamom – 1 - 2, Cinnamon stick – 1 inch, cloves – 3 – 4, bay leaf – 1 (optional)

    Salt – To taste

    Ghee – 1 tsp

3. Water – As required

For the chole masala

4. Whole spices – Cardamom – 2, cloves – 5, cinnamon sticks – 2 small, bay leaves – 2

5. Onion – 1 medium, thinly sliced and halved

6. Ginger – 1/2 inch, roughly chopped

   Garlic – 5 large cloves, roughly chopped

   Green chilies – 5 small

7. Turmeric powder – 1/4 tsp

    Chilly powder – 3/4 tsp

    Coriander powder – 1 tsp

    Garam masala powder or meat masala powder – 1.5 tsp

8. Tomato – 1 large, chopped

9. Thick coconut milk – 1/4 cup, optional

10. Cilantro – 1/4 cup, chopped

     Mint leaves – 1/4 cup, chopped

11. Salt – To taste

12. Oil – 1.5 - 2 tbsp

Other ingredients

To prepare Rice

13. Basmathi rice – 2 cups

     Whole spices – Cardamom – 2, cloves – 4, cinnamon stick – 2 pieces

     Salt – To taste

     Ghee – 2 tsp

To Garnish

14. Onion – 1/2 medium, thinly sliced and fried in oil/ghee till brown

     Cashews and raisins – 2 – 3 tbsp each, fried

     Cilantro – 1/4 cup, chopped

     Mint leaves – 1/4 cup, chopped

Method

To prepare rice

To cook rice you can follow the draining method or make ghee rice. Click here for the ghee rice recipe. Draining method - Soak the basmati rice for around 30 mts. Boil lots of water in a deep vessel. To the boiling water add ghee, whole spices and enough salt. The water should be slightly salty. Now add the soaked rice and cook it to the perfect consistency. It will take around 15 - 20 mts at medium heat. Drain the water and allow the rice to cool.

To prepare chana masala

1. Pressure-cook white chana adding ingredients numbered 2 and enough water. Open the pressure-cooker and drain the excess liquid. Reserve it to use later.

2. Grind ginger, garlic and green chilies to a coarse mixture and set aside.

3. Heat 1.5 – 2 tbsp oil in a heavy-bottomed pan. Add the whole spices and stir for a few seconds until fragrant. Next add the sliced onion and saute until it turns transparent. Add in the ground ginger-garlic-green chilly mixture and saute everything until onion turns light brown. Add in the spice powders numbered 7 and saute for a few seconds until their raw smell is gone (sprinkle little water to prevent them from burning). Add  chopped tomatoes and saute until it gets mashed up and oil separates. Add the pressure-cooked chana, 1/4 cup thick coconut milk and 1/2 cup of the reserved liquid. Mix everything well and cook for a few minutes until the gravy reaches a thick consistency. Add in 1/4 cup chopped mint leaves and cilantro. Mix well. Switch off.

Layering

 

For layering you need a cookware which can be put on stove or which is oven-safe.

Smear the base of the cookware with ghee. Then sprinkle fried onions, cashews, raisins, chopped mint leaves and cilantro. Arrange the chana masala and cooked rice in two or three layers. You can sprinkle some fennel powder or biriyani masala and ghee on each layer. The topmost layer should be that of rice with the items under garnish. Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and bake it at 350 F for around 20 – 25 mts (depending on the cookware you use). If you are using stovetop, keep it at low flame for around 10-15 mts. Serve hot with  raita, pappad, biriyani chammanthi, and lemon pickle.

 

Kadai Paneer

 

 

 

 

 

 

Ingredients (Serves 5)

1. Paneer – 2.5 cups, cubed

2. Cumin seeds – 1/4 tsp

    Coriander seeds – 1/2 tsp

3. Ginger – garlic paste – 1 tbsp

4. Onion – 1 medium-large, cut into small cubes

    Green chilly – 1, slit

5. Tomato – 2 large, chopped

6. Green bell pepper – 1 small, cubed

    Red bell pepper – 1 small, cubed

7. Turmeric powder – 1/4 tsp

    Chilly powder – 1.5 – 2 tsp (Use Kashmiri chilly powder for a nice red color)

    Coriander powder – 2 tsp

    Garam masala powder – 1 tsp

8. Kasoori methi – 1 tsp

    Cilantro – 2 – 3 tbsp

9. Salt – To taste

10. Oil – 1.5 tbsp

Method

1. Put the paneer cubes in a vessel filled with medium hot water until it is ready to be used.

2. Heat oil in a heavy-bottomed pan and splutter cumin seeds. Add in the coriander seeds and fry until golden, a few seconds. Next add in the ginger-garlic paste and the cubed onion. Saute until onion turns lightly golden. Add the spice powders numbered 7 and saute until their raw smell is gone. Add the chopped tomato and saute until oil separates, about 8 minutes at medium-high heat. Add in the green and red bell pepper cubes and stir-fry for 2 – 3 minutes (they should not lose their crunch). Next add in the paneer cubes and 1/2 cup hot water (if you want a thick gravy, add more water). Mix everything well. Check for salt. Add crushed kasoori methi. Cook for a few minutes at medium heat. Switch off. Garnish with cilantro. Seve with pulav/naan or chapathis.

 

Dal Palak / Spinach and lentil curry

 

 

Ingredients (Serves 3)

1. Moong dal / cherupayar parippu – 1/2 cup

2. Spinach – 1.5 cup packed

3. Onion – 1/2 small, chopped

   Garlic – 3 - 4, finely chopped

   Green chilies – 2, slit

4. Tomato – 1 small, chopped

5. Turmeric powder – 1/4 tsp

   Chilly powder – 1/2 tsp

6. Garam masala powder – 1/4 tsp (optional)

    Lemon juice – 1 tsp (optional)

7. Salt – To taste

8. Ghee/ butter / oil – 1 tbsp

   Cumin seeds – 1/4 tsp

Method

1. Roast the moong dal at medium heat for 4 – 5 minutes or until slightly golden. Transfer to a pressure cooker, add 2 cups of water and cook for 1 whistle or until done. Set aside.

2. Heat oil in a pan. Splutter cumin seeds. Add onion, garlic and green chilies. Saute until onion turns light golden in color. Add turmeric powder and chilly powder. Saute for a few seconds. Add chopped tomato. Saute for a few minutes and add chopped spinach. Saute until spinach wilts, about 3 - 4 minutes. Add the cooked dal, salt and mix well. Cook covered at low heat for about 8 minutes. If the gravy is very thick, add 1/2 – 1 cup hot water. Add garam masala powder and lemon juice. Mix well. Switch off. Serve with chapatis / rice.

 

Vegetable biriyani with Green apple raita

 

 

 

Today’s post is about a special kind of vegetable rice – actually its a cross between a fried rice and a vegetable biriyani, so I will leave the naming ceremony to you guys. It is an easy to make dish, you can try it with fresh / frozen veggies and its super- tasty! It goes very well with a simple green apple raitha(recipe below), pappad and a pickle.

The recipe of this biriyani was shared by my friend Rajani – it was actually passed on to her by her mother. I would like to thank her for this tasty dish! Hope you all would love this as much as we did!

 

Ingredients ( Serves 5 - 6)

1. Basmati rice – 2.5 cups

2. Vegetables - Mushroom – 2 cup, chopped, Carrot – 1 large cubed, Beans – 1 cup, cut into 3/4 inch pieces,

   Frozen green peas – 1 cup (I used a 225 gm pack of sliced mushroom (and chopped them), a pack of frozen peas and carrots – 340 gm and 10 – 15 green beans, cut into 3/4 inch pieces)

3. Yoghurt – 2 tbsp

4. Salt – To taste

5. Vegetable stock cube – 1 ( Mixed in 1/4 cup hot water. It is optional)

To grind to a coarse mixture

4. Ginger – 1 inch, roughly chopped

   Garlic – 8 large cloves, roughly chopped

   Green chilies – 8 - 10, halved

To garnish

5. Onion – 1 medium-large, thinly sliced

   Cashews and raisins – 3 tbsp each

   Vegetable oil or ghee – 3 tbsp

   Cilantro (coriander leaves)– 1/2 cup, chopped

Method

1. Wash and soak the basmati rice in enough water for 20 mts. Meanwhile boil water in a deep vessel. To the boiling water add ghee / oil – 1 tsp, whole spices (cloves – 4 - 5, cardamom - 2,  cinnamon stick – 1 inch). Add enough salt. The water should be slightly salty. Now add the soaked rice and cook it until done. Drain the water and set aside.

2. Coarsely grind the ginger, garlic and green chilies. Transfer it to a small bowl and add 2 tbsp yoghurt. Mix well and set aside.

3. Heat 3 - 4 tbsp oil or ghee in a large non-stick pan at medium heat. Fry raisins until plump and drain on a paper towel. Fry cashews until golden and drain. Add the sliced onion and fry until golden brown, stirring in between, takes about 15 minutes at medium heat. Drain on a paper towel. Add the beans, cubed carrots, frozen green peas and mushroom. Water will ooze out from the mushroom. Saute for about 10 - 15 minutes or until all the water is evaporated and the vegetables are dry. Now add the ground ginger-garlic and green chilly mixture mixed with yoghurt. Saute until their raw smell is gone and the veggies are a little browned and well-coated with the ginger-garlic mixture. It takes about 10 - 12 minutes. Add the vegetable stock if using. Mix well and stir for 2 minutes or until the veggies are moist. Switch off and set aside.

4. Smear a little ghee on an oven-safe cookware. Add some fried onion, chopped cilantro, cashews and raisins. Now spread some vegetable mixture and then add some cooked rice on top. Repeat the process, the top layer should be that of the rice topped with fried onions, cashews and raisins. Bake at 350 F for 20 - 25 minutes. Keep aside for 20 mts before serving. Mix the rice gently. Serve hot with green apple raita, a pickle and pappad.

Tip

If you do not have an oven, you can mix the vegetable mixture, ingredients to garnish and cooked rice after step 3, in a wide non-stick pan. But this tastes best when baked.

 

 

Green Apple Raita

1. Green apple – 1/2, cut into small cubes
2. Onion – 1/2 small, cut into small cubes
3. Tomato – 1 medium, seeds removed and cubed
4. Salad cucumber – 1/2 small, peeled and cubed
5. Green chilly – 1, finely chopped
6. Cilantro – 2 tbsp, chopped
7. Yoghurt – 3/4 -1 cup, beaten with 1/4 – 1/2 cup water
8. Salt – To taste

Transfer all the above ingredients to a large bowl and mix well. Check for salt. Set aside for 10 minutes. Serve with vegetable biriyani.

 

 

Rajma Curry – Kerala Style

 

 

 

Ingredients (Serves 5)

1. Rajma, dried – 1.5 cup (Soak it in enough water for 8 hrs)

   Turmeric powder – 1/4 tsp

   Onion – 1 medium, chopped

   Green chilies – 2 – 3 slit

   Salt – To taste

   Water – Around 1.5 cup or as required

2. Onion – 1/2 cup, sliced

   Ginger – 1 tsp, thinly sliced

   Garlic – 2, finely chopped

   Tomato – 1 medium, chopped

3. Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Coriander powder – 1/2 tsp

    Garam masala powder – 1  tsp

4. Thick coconut milk – 1/4 cup ( I used 2 tbsp canned coconut milk)

5. Mustard seeds – 1/2 tsp

    Dry red chilies – 2

6. Salt – To taste

7. Oil – As required

Method

1. Pressure cook the ingredients numbered 1 for 1 whistle or until done. Set aside.

2. Heat oil in a pan. Splutter mustard seeds and fry dry red chilies. Add sliced onion, chopped ginger, garlic and curry leaves. Saute until onion turns transparent and then chopped tomato. Saute until tomato gets mashed up and oil starts appearing. Bring down the heat. Add the spice powders numbered 3. Saute until their raw smell is gone. Add the cooked rajma along with the water in which it was cooked. Bring to a boil at medium-low heat. Add thick coconut milk. Switch off when the curry starts to boil. Serve with chapatis.

 

Easy Green Peas and Vegetable Curry

 

 

Ingredients (Serves  5)

1. Green peas – 1.5 cup, dried (Soak it in enough water for at least 5-6 hrs)

   Onion – 1 med-small, chopped

   Carrot – 2 small, diced

   Beans – 5 – 8, cut into 1 inch pieces

   Potato – 2 small, cubed

   Green chilies – 3, slit

   Curry leaves – 1 sprig

   Cashews – 2 tbsp (Optional)

   Turmeric powder – 1/2 tsp

   Coriander powder – 1 tsp

   Chilly powder – 1/2 tsp

   Fennel powder /  perumjeeraka podi – 3/4 tsp (You can add garam masala powder instead)

   Water – As required

   Salt – To taste

2. Oil – 2 tsp

    Mustard seeds – 1/4 tsp

    Dry red chilly – 1

3. Thick coconut milk – 1/4 cup (I used 2 tbsp canned coconut milk. If you are using maggi coconut milk powder, use 1 – 1.5 tbsp powder mixed in 1/4 cup water )

Method

1. Cook the ingredients numbered 1 in a vessel adding enough water (water should be in the same level as that of the green peas and veggies) until done. You can pressure cook them for 1 whistle instead, but switch off the stove after 1 whistle and open the pressure cooker immediately after the pressure releases or after 10 minutes otherwise the green peas might turn mushy. (Some variety of green peas might take 2 or 3 whistles to get soft). I used a 2 litre pressure cooker. If the gravy looks very dilute, boil for a few minutes or until the gravy turns thick. Add 1/4 cup coconut milk. Mix well. If the curry is very thick, add some hot water. This curry tends to get very thick over time. Cook for 1 - 2 minutes and switch off.

2. Heat oil in a small pan. Splutter mustards and fry dry red chilies. Add this to the pressure-cooked green peas. Cover with a lid for 5 minutes and then mix well. Serve with idiyappam, palappam, chapatis, porotta etc. This is a very easy, healthy and super-tasty curry. Try it out, friends!

 

Gobi (Cauliflower) Taka Tak

 

 

 

 

Ingredients

Recipe Courtesy – Adapted from Indian Home Cooking by Suvir Saran

1. Cauliflower – 1 medium, cut into small florets
2. Cumin seeds – 1/4 tsp
3. Onion – 1 small, cut into 1/2 inch dices
4. Ginger – 2 tsp, minced
5. Garlic – 2 tsp, minced
6. Green chilly – 1, slit
7. Chilly powder – 1/2 tsp
8. Cumin powder – 1/2 tsp
9. Garam masala powder – 1 tsp
10. Yoghurt – 3 tbsp
11. Tomato – 1 medium, finely chopped
12. Bell pepper – 1 small, finely chopped
13. Cilantro and julienned ginger – To garnish
14. Salt – To taste
15. Oil – 1.5 tbsp

Method

1. Heat oil in a wide non-stick pan at medium-high heat. Add the cauliflower florets and stir until they turn lightly brown and are almost cooked, about 10 minutes. Drain onto a paper towel.

2. To the same pan, add more oil if required, and then add cumin seeds. Splutter them and then add the diced onion and little salt. Stir until onion turns light brown around the edges. Add minced ginger, garlic and green chilies. Stir for a minute. Add chilly powder, cumin powder and garam masala powder. Stir for a few seconds and then add 1/4 cup yoghurt. Cook for 2 - 3 minutes stirring and then add finely chopped tomato and bell pepper. Mix well and add the cauliflower florets. Stir for 4 - 5 minutes. Taste-check for salt. Sprinkle cilantro and julienned ginger. Serve hot with chapatis/rice.

 

 

 

 

White Chana in a Ground Coconut Sauce / Thengayaracha Vella Kadala Curry

 

 

 

Ingredients ( Serves  5)

1. Dried white chana – 1.5 cup (Soak the dried chana for 6 – 8 hrs and pressure cook for 1 whistle or until soft)

2. Ginger – 1/2 inch, finely chopped

   Garlic – 2, finely chopped

   Green chilies – 2, slit

   Curry leaves – 1 sprig

   Onion – 1 small, finely chopped

3. Tomato – 1 medium, chopped

4. Turmeric powder – 1/4 tsp

   Chilly powder – 3/4 tsp

   Coriander powder – 2 tsp

   Garam masala powder – 1/2 + 1/4 tsp

5. Grated coconut – 3/4 cup

   Cumin seeds – 1/4 tsp

6. Salt – To taste

Method

1. Grind coconut and cumin seeds to a fine paste.

2. Heat oil in a heavy bottomed pan/non-stick pan. Add ginger, garlic, green chilies, curry leaves and chopped onion. Saute until onion turns lightly brown. Add chopped tomato and saute until it gets mashed up. Bring down the heat to low and add the masala powders numbered 4. Saute until their raw smell is gone, about 2 – 3 minutes. Add 1.5 cup water and enough salt. Bring to a boil, add the cooked chana and cook for about 6 – 8 minutes. Add ground coconut and cook until the raw taste of coconut is gone, about 8 - 10 minutes at medium-low heat. Add 1/4 tsp garam masala powder and mix well. Switch off. Serve hot with chapatis / appam/ idiyappam/ puttu etc.

 

 

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