Have you soaked the channa overnight? Yes? Good. Now lets start preparing the channa gravy.
Ingredients:- Soaked and boiled channa -1 cup Onions - 3 (large) Tomatoes - 2 (large) Green chillies Bay leaf -1 Ginger-Garlic paste Turmeric powder Chilli powder Coriander powder Chole masala Garam masala
So to begin with, chop the onions, green chillies and tomatoes. Heat kadai with little oil and fry onions and green chillies, and fry till onions turn brown and their raw smell vanishes. Transfer it to the mixie jar and add tomatoes to the kadai now, to cook for few minutes. Then transfer it to the jar along with the onions and make a paste of it with little water. Once the paste is done, Re-heat the kadai in low flame. Add oil, bay leaf, mustard and cumin seeds and when it splitters add ginger-garlic paste. Also add turmeric powder, chilli powder, salt and masalas. Cook the paste in the oil and after few minutes add the paste of onions and tomatoes, water and let it boil. Add the boiled channa while the gravy is boiling. Let it boil till the gravy becomes thick and also till the raw smell completely vanishes. It would take 10-15 minutes, if the channa was already well boiled before.
So, once you feel its done, turn off the burner, garnish the gravy with corianer leaves and lemon juice and close the lid.
I don't think its necessary to post how to prepare Poori's since its so easy and common that even kids may know how to prepare. But still i decided to post it here, just in case a beginner wishes to verify his/her idea of making Pooris... lol.. (I know). So, take required amount of Atta (wheat flour), enough salt and make a dry dough of it out of water. When its almost made, add little oil and knead it well. Now the atta is ready. Make small balls of the dough, apply oil on the chakla and make it flat with the belan. When all the dough is pressed flat into such pieces, we are ready to switch on the burner. Heat the kadai and add oil enough to make pooris. Let the oil get heated. The flame should be in medium, so as to avoid over heating and burning of pooris. When you see small bubbles forming in the oil, start putting the dough pieces one by one in the oil and make pooris. Dont forget to turn the poori once the other side is done. And also dont let it be in the oil for long. Pooris are cooked really fast.
Keep already steamed rice ready and start chopping down a small onion, few green chillies and a small tomato, along with curry leaves.
Now heat the kadai, pour oil, add mustard, cumin seeds, onion, green chilli and fry. Add turmeric powder, chilli powder, coriander powder(optional), salt and little garam masala. Mix well and add tomato pieces. Let it cook for few minutes and add the rice to it and mix well, turning the flame to high. Keep on mixing it well until you turn off the burner.
Garnish with Coriander leaves and also can squeeze few drops of lemon on the rice and cover it with a lid, until you serve. This will smell wonderful when you open the lid just before serving.
I prepared this recipe for the second time now and it has already become one of my favorite baigan recipes. When i went shopping vegetables today morning and i decided i will prepare baigan bartha today, as and when i saw it at the shop. Its usually rare to see at that shop and it had been like 5 months since i tried it for the first time and it had really come very well.
So gals, there is the way to cook.
First of all, buy one big baigan (for 2-3 people), wash and dry it. Apply oil all over the baigan and place it over medium flame burner. keep turning sides so that all sides get equally roasted. The outer skin will shrink and may even get cracked but just continue by making sure that you dont over burn it.
Once you feel its done, just put it inside a bowl of water to cool.
Meanwhile, Chop onions, green chillis, tomatoes, curry leaves and keep ready coriander leaves.
Also keep ready - Garam masala, chilli powder, turmeric powder, Coriander powder/Cumin powder and salt.
Heat the kadai, pour needed quantity oil and add mustard and cumin seeds and let it sputter. Now add the chopped onions, green chillis and curry leaves. Let it fry for a while and add turmeric powder, chilli powder, all other masalas and salt. Mix it and let it mix and get fried well. Now add tomatoes and continue boiling it till the tomatoes get smooth and mashed. Meanwhile try to cut the baigan which will be coming out in half mashed state.
Once tomatoes are done well, add baigan and mix it well. Add water to let it boil and cover the kadai. After few minutes check once and try to mash the content with a smasher. It will confirm whether the bartha is cooked well. If yes, let it be on the burner in high flame for few minutes, so as to remove any extra water, while mixing it well and taking care the masala doesn't stick to the bottom.
Now its done and all we have to do is transfer it to a beautiful Serving bowl and garnish with coriander leaves.
Heat kadai, add oil, mustard seeds, cumin seeds, green chillies, curry leaves, turmeric powder, coriander powder and chilli powder. Now add the chopped beans, salt and mix well. Cover it with a lid and let it cook for few minutes. Add little water enough for cooking the beans, if needed. Turn off the burner when the beans are well cooked.
I made this egg pakora today evening, for the first time and it had come out better than i expected. It really tasted good with tomato sauce. Its especially prepared on rainy days by my mom at home so i had tried it today, as it was raining the whole day. It is really easy and quick to prepare.
Boiled eggs - 6
Besan - 4 tablespoon full
Rice flour - 3 tablespoon full
First of all Cut the boiled eggs into 4 pieces each.
Mix the besan, rice flour, salt, chilli powder and turmeric powder along with coriander leaves and little quantity of water, to make a loose batter of the ingredients. Take care not to add more water. The consistency needed for making pakoras should be maintained.
Now when the batter is ready, heat a kadai and add needed quantity of oil for frying.
When oil is hot enough, take each piece of egg, cover it with the batter and drop it slowly in the oil. Fry both sides till it turns golden brown and remove from the oil.
Care should be taken while covering the eggs with batter because the yellow part of the egg tends to break and fall off the egg white. So i use to keep a piece of egg on the batter and pour the batter on the yellow part with my hands so that its not disturbed much.
My Aunt had powdered the ingredients for me now and i prepare Masala Tea daily.
Its quite simple. Take few Cardamom, Cinnamon and small pieces of dry ginger and powder it in the mixer. Now use very little, a pinch of this dry powder while the tea boils. This will give a special flavour and taste to the tea.
I shall post few more varieties of tea as well, which i learnt from my North Indian friend.
Hey friendz, i learnt this simple yet tasty salad from my aunty. I wasnt much of salad lover but after tasting this salad i myself started preparing this very frquently.
Its known as Koshambeer in Marathi.
Cucumber - 1
Small sized onion - 1
Small sized tomato - 1
Chat masala (Optional)
oil, mustard and jeera for tadka.
Cube the cucumber, tomato and onions into small pieces. Add coriander leaves to it and sprinkle little salt, coriander powder and chilli powder. Mix well.
Heat oil and add mustard and cumin seeds when it begans cracking add it to the salad.
This can be also be eaten with roti.
This is one of our favorite dishes now. This can be made instead of the normal toor dhal which we make daily. This goes well with roti as well as rice.
So let me tell you how i prepared this recipe. We need to soak moong dhal for this preparation to be quick and perfect.
Other ingredients are:
Kaddhu - small cubed pieces
Onion - 1 chopped
Tomato - 1 chopped
Oil, mustard and cumin seeds
Curry and coriander leaves.
Take enough length of kaddhu, peel off the skin and cube it into small pieces. Transfer these pieces to the cooker with 2 cups of water. Also add one cup of washed and overnight soaked moong dhal to it, along with turmeric powder, chilli poder and corainder powder. Close the lid and leave the cooker on flame till 5-6 whistles. The dhal and kaddhu have to be well cooked, can say little over cooked as well. Once done remove it from the flame and mash the contents with a masher. It should be half mashed and half not. Keep it aside.
Now take a vessel, heat it, add oil, mustard and cumin seeds, chopped onions, curry leaves and tomatoes. When onions are brown, add the mashed contents of dhal and vegetable. Add enough salt and water. I added little more Chilli powder (home made, along with few spices, which gives a different taste and flavor). We may also add little garam masala or jeera masala for adding up the flavour. Let it boil for few minutes, before turning off the burner.
Garnish with corainder leaves and over it with a lid.
Take a cup of masoor dhal, wash it and keep it in the cooker for 3-4 whistles.
Once done, mash the dhal and keep it aside.
Chop few green chillies and keep curry leaves and corainder leaves ready.
Place a vessel on the stove and heat it. Pour little oil and when its hot add cumin seeds.
When it splitters, add the chopped chilli, curry leaves, turmeric powder, corainder powder, chilli powder and mix well.
Now add the mashed dhal into the vessel.
Add needed quantity of water, salt and let it boil for few minutes.
Garnish with corainder leaves, close the vessel with a lid and switch off the burner.