Saturday, September 10, 2011

Poori and Channa gravy


Have you soaked the channa overnight? Yes? Good.
Now lets start preparing the channa gravy.

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.

So, Is the dinner ready???????

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