Chana Masala - Easy Method | Kondai Kadalai Curry

 

Simple & delicious black chickpeas gravy / chana masala recipe for rice, chapati & poori.

Ingredients

Black chana (Soaked overnight) - 1 cup

Chilli powder - 1 teaspoon

Coriander powder - 1 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Garam masala - 1/2 teaspoon

Coriander leaves ( chopped) - 1 tablespoon

Salt to taste

For grinding

Tomato - 1

Onion - 1

Green chillies - 2

Ginger - 1/2 inch piece

Garlic - 3 cloves

Grated coconut -3 tablespoon

For seasoning

Oil- 3 teaspoons

Cinnamon - 1 inch

Cloves - 3

Bay leaf - 1

Method

1. Pressure cook soaked chana for 3 to 5 whistles.

2. Grind all the ingredients for grinding with enough water to make a       paste.

3. Heat oil in a pan and season with cinnamon, cloves & bay leaf.

4. Add the ground mixture to the above seasoning and saute till the oil separates.

5. Add the masala powders and saute for 2 minutes

6. Mix the cooked chana with this mixture.

7. Add 1/2 cup water and salt to taste. Cook for 5 mins.

8. Garnish with coriander leaves and serve hot with chapati, poori or rice.

Broken Wheat Payasam | Wheat Rava Payasam | Godhumai Payasam

Healthy & delicious payasam recipe in Pressure cooker.

Ingredients:-

Wheat Rava / Samba Rava -1 cup
Moong dal - 1/2 cup
Jaggery / Sugar - 1 1/4 cup
Boiled Milk - 1 cup
Cashew nuts - 15
Cardamom powder -1/2 teaspoon
Ghee - 2 teaspoons 

Method:-

Dry roast wheat rava & moong dal for 3 minutes.

Wash the dal and rava and pressure cook until 3 whistles.

Fry cashew nuts in ghee and keep aside.

Open the cooker, and add jaggery powder and cardamom powder.

Add 1/4 cup water if needed. 

Cook on a slow flame for 5 minutes.

Finally, add boiled milk, and turn off the flame

Garnish with fried cashew nuts and serve hot or cold.

                                         ************

Potato Puli Kulambu | Urulai Kizhangu Puli Kuzhambu

Ingredients

Potato ( big) -  1

Small onion - 5 nos

Garlic - 2 cloves

Chili Powder - 1 teaspoon

Coriander powder - 2 teaspoons

Tamarind - 1 lemon sized ball

Sambar powder - 1 teaspoon

Oil - 2 tablespoons

Salt to taste

For seasoning

Mustard seeds - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Chana dal -1 teaspoon
Asafoetida - 1 pinch

Curry leaves -10 nos

 

 Method

• Cut the potatoes into thin strips.
• Chop the onions and garlic cloves.
• Soak tamarind in 1 cup of water and extract 2 cups of juice from it.
• Mix all the masala powders with tamarind juice.
• Heat oil in a pan and add chana dal, mustard, fenugreek, asafoetida, and curry leaves one by one.
• Add onion and garlic pieces.
• Once the onion becomes translucent, add the potato strips.
• Saute till golden colour.
• Then add the tamarind, masala mixture, and allow it to boil for five minutes.
• When the oil separates, remove from fire and serve hot with rice.