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Showing posts with label OTHER STATE RECIPES. Show all posts
Showing posts with label OTHER STATE RECIPES. Show all posts

May 31, 2017

Easy Chana Masala Recipe – How To Make Chole Masala Recipe In A Pressure Cooker

Easy chana masala recipe
You will not believe if I say this is the first time I am trying North Indian style Chana masala recipe. Usually I make South Indian hotel style chana kurma for chapathi.Even though I have tasted chana masala ( Kabuli chana curry) in Punjabi and other North Indian restaurants,I haven’t tried at home. Recently my friend Shalini was suggesting me to try this easy chana masala recipe using Everest Chana masala/Chole masala spice mix powder. She told me to follow the recipe given on the pack. As I had already tried Chole recipe using homemade chole masala powder in my Punjabi thali post, I wanted to find the taste of chana masala using store bought powder.So I tried Chana bhatura for our weekend breakfast. I prepared few poori as well. We all loved its taste and I prepared again for their lunch box too. Actually I wanted to post both Chana masala and bhatura recipes today but bhatura din’t come out so well as expected.I will try to make a perfect bhatura recipe and share it soon. So today I am sharing this easy, one pot chana masala gravy using a pressure cooker. If you have homemade or store bought chana masala powder and cooked chickpea in hand, making this recipe is a breeze.This is a perfect bachelor style recipe. As a disclaimer, I would like to mention that this is not the authentic chana masala recipe or restaurant style one. This is just a simple, no grind version that would help working women, busy housewives and bachelors to make a quick side dish for chapathi, poori and bhatura. If you like, you can have it mixed with rice as well. Lets see how to make easy chana masala at home with step by step photos and video.
Finally, do check out my Kabuli biryani recipe ( chana dal biryani) and chana sundal recipes if interested !


How to make chana masala

Chana masala recipe - Easy chole masala in a pressure cooker


Chana masala recipe - Easy chole masala Easy chana masala/chole masala recipe in a pressure cooker using storebought chana masala spice mix powder.
Cuisine: Indian
Category: Side dish for roti/chapathi
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Kabuli chana/ white chickpeas - 3/4 cup ( soaked for 8 hours)
  • Cooking oil + ghee - 1 tbsp + 1 tbsp
  • Big onion - 1 no ( finely chopped)
  • Ripe tomato - 3 nos ( finely chopped)
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Chana masala powder - 2 tsp ( I have tried Everest & MDH brand, Both are good)
  • Green chilli - 1 no
  • Ginger - 1 inch piece
  • Chat masala powder - 1/2 tsp
  • Kasoori methi - 1/2 tsp ( crushed)
  • Coriander leaves - to garnish
METHOD

  • Wash and soak white chickpeas/kabuli chana in water for 8 hours or overnight. It gets doubled after soaking. Pressure cook in low flame for 3 whistles adding required salt and water. Take 1/4 cup cooked chana and mash it well. Set aside.
    Heat oil + ghee in a pressure cooker. Saute finely chopped onion, slit green chilli and thinly sliced ginger. Saute for a minute. Add finely chopped tomato and salt ,saute until mushy.
    easy chana masala recipe
  • Now add the red chilli powder, dhania powder, chana masala powder. Mix well. Add 1 cup of water, 1/4 cup mashed chana, 1 cup cooked chana and mix well. Note that you can also add uncooked chana directly after soaking but chana won;t cook soft.In that case, u should add a big pinch of baking soda in the gravy.
    easy chana masala recipe
  • Pressure cook in low flame for 2 whistles.Remove the lid after steam is released. Add chat masala powder, crushed kasoori methi. Mix well.Garnish with coriander leaves if you like.
    easy chana masala recipe
  • Mix well and serve with poori, chapathi or bhatura ! Enjoy !
    easy chana masala recipe

Note
  • Adjust the quantity of spice powders as per your taste.
  • You can add the spice powders after sauting onion, then add tomatoes. This was given in the Everest pack.But I added the masala powders after adding tomato.
  • If you want to replace chana masala powder, add 1 tsp garam masala powder + 1/2 tsp aamchur powder.

Try this easy, one pot chana masala for poori/bhatura or Chapathi !
Easy Chole recipe
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May 19, 2017

Vegetable Sagu Recipe – Karnataka Style Saagu Recipe - Side Dish For Poori, Set Dosa

Vegetable sagu recipe - Karnataka style
Sagu is the most popular side dish for poori, set dosa, rava dosa & even for rava idli in Karnataka hotels just like vegetable kurma in Tamil nadu.It is served along with coconut chutney.In Kannada Sagu means Kurma.Being in Bangalore for the past 10 years, I had tasted this saagu ( mixed vegetable sagu) several times in restaurants, marriage functions here.In some places, potato sagu is served instead of vegetable sagu.During avarekalu season ( Field beans), avarekalu sagu is served.  Recently I got the recipe from Nagalakshmi ( one of my friends in School moms group). Actually she shared two versions. One is the green version and the other one is red.But I wanted to try the hotel style sagu recipe.So I chose the green version and tried it for Ragi Poori. It came out really well. Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color & texture and posting it confidentlyHappy. The flavor and texture of this sagu is very similar to south Indian veg kurma.Coconut, poppy seeds are the most important ingredients.It forms the base for this gravy. You could find many variations in sagu masala.But tastes good in all the ways ! Lets see how to make Karnataka style mixed vegetable sagu recipe with step by step pictures.
Mixed vegetable sagu recipe

Saagu recipe / mixed vegetable sagu recipe


Saagu recipe / mixed vegetable sagu recipe Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa
Cuisine: Karnataka
Category: Side dish for poori, dosa
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250 ml
  • Mixed vegetables - 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used)
  • Big onion - 1 no
  • Tomato - 1 small ( optional)
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Green chillies - 3 nos ( use 2 for less spicy taste)
  • Poppy seeds/Khus Khus – 1.5 tsp
  • Fried gram dal – 1.5 tsp
  • Big onion – 1/2 no (medium sized)
  • Coriander seeds - 1/2 tsp
  • Ginger - 1/2 inch
  • Garlic cloves - 2 nos
  • Cumin seeds - 1/4 tsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 1 no 
  • Coriander leaves - 1 tbsp
  • Tamarind – A pinch (Optional)
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves - Few
METHOD

  • Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside.

    Vegetable sagu recipe
    Vegetable sagu recipe
  • Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves.Add the finely chopped onion and saute till transparent.
    Vegetable sagu recipe
  • Add the chopped vegetables and required salt. Mix well and add ground paste.Saute till raw smell goes off. 
    Vegetable sagu recipe - Karnataka
  • Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli.
    Vegetable sagu recipe - Karnataka
  • Enjoy !

Note
  • Adjust the quantity of green chillies as per your spice level.
  • Adding tamarind is optional while grinding masala.
  • You can add 1 tsp of ginger,garlic paste instead of ginger &  whole garlic.
  • You can also add few mint leaves while grinding.
Try this easy, Karnataka special vegetable sagu for poori, dosa. Its flavorful and healthy too!
Vegetable sagu recipe - Karnataka
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April 27, 2017

Dum Aloo Recipe – Restaurant Style Dum Aloo Curry Recipe

Dum aloo recipe - Restaurant style
Dum Aloo or Aloo dum is a potato based gravy which is very popular in Kashmir.I browed few recipes and found deep fried small potato/Baby potato is used in this dish.Authentic Kashmiri dum aloo is prepared without onion and tomato. Curd & Kashmiri red chilli are the most important ingredients for the base of gravy apart from spice powders. So the recipe I have shared here is not the authentic one. Recently I tasted Dum aloo for the first time in my friend Megha’s house birthday party. I loved its taste and got the recipe from her. Based on her recipe, I browsed and found this Punjabi style dum aloo in Spice up the curry. After going through rave reviews from the readers comments, I tried this recipe confidently. Yes, it came out finger licking good with a nice flavor. It tastes similar to restaurant style gravies. In this method, baby potato is sautéed in less oil instead of deep frying to reduce the calories. Still it tasted great. Sendhil liked it very much. Raksha has gone to Salem( to my in-laws house) for vacation. I must prepare this for her as soon as she comes to Bangalore.I am sure she will love it. Try this for your kids birthday parties. They will like it for sure. Lets see how to make Dum aloo at home with step by step pictures and a video !


Dum aloo recipe

Dum aloo recipe - Restaurant style dum aloo recipe


Dum aloo recipe - Restaurant style dum aloo recipe How to make restaurant style Punjabi dum aloo recipe at home
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Baby potato - 12 nos
  • Salt and water - as needed
  • Cooking oil - 2 tbsp
  • Red chilli powder - 1 tsp ( Kashmiri chilli powder) 
  • Dhania powder - 2 tsp
  • Garam masala powder - 1 tsp
  • Crushed Kasoori methi - 1.5 tsp
  • Fresh curd – 1 tbsp
  • Fresh cream - 1 tbsp ( I used Amul fresh cream)
To grind
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 2 nos ( small)
  • Fennel seeds - 1/4 tsp (optional)
  • Green chilli - 1 no
  • Big onion - 1 no
  • Tomato - 2 nos
  • Cashew nuts – 6 to 10 nos
  • Ginger&Garlic paste – 1/2 to 1 tsp
  • Coriander leaves – to garnish ( I din’t use it)
METHOD


  • Wash and pressure cook baby potato in a cooker adding 2 cups of water.Cook for 2-3 whistles in low flame. It takes 15 minutes. In the mean time, lets prepare the masala for gravy.
    Dum aloo recipe
  • Heat 1tbsp cooking oil in a kadai.Saute cinnamon, cloves, cardamom, fennel seeds and green chilli for a minute. Add chopped onions and saute till transparent. Add ginger,garlic paste and saute for a minute.

  • Add chopped tomato, salt and saute till tomato turns pulpy. Add cashews, mix once and switch off the flame. Let the mixture cool down. Grind to a smooth paste adding enough water. Set aside.
    Dum aloo recipe
  • Take the pressure cooked potato. Drain the excess water and peel the potato skin.Keep in a plate.Prick all over the potato with a fork. Heat 2 tbsp cooking oil in a kadai.Saute the potato till it turns golden in color and looks roasted. Remove in a plate.
    Dum aloo recipe
    Dum aloo recipe
  • In the remaining oil, splutter cumin seeds. Add ground tomato paste and saute for a minute. Add red chilli powder, dhania powder, sugar, garam masala powder and curd. Saute for a minute. Gravy will become thick and leaves the sides of pan.Add 1/2 to 1 cup water, mix well and check for taste. Add salt if needed.
    Dum aloo recipe
  • Cover cook and boil till oil floats on top. Open the lid, mix the gravy and add 1/2 cup more water if needed. Now add the baby potato and mix well. Add fresh cream, crushed kasoori methi and mix well.Boil for a minute.Add water to adjust consistency.Garnish with coriander leaves. This gravy thickens when it cools down.So add more water whenever needed. Boil and serve hot with roti !
    Dum aloo recipe
    Dum aloo recipe
Enjoy !

Note
  • Add more red chilli powder if you want spicy gravy.
  • Originally baby potato should be deep fried in oil.But I shallow fried it to reduce the calorie. 
  • You can use butter instead of cooking oil.
  • Adding fresh cream is optional.Skip if you don’t have it.But adding cream makes the gravy rich. 
  • This gravy tastes the best if you give a standing time of 1 to 2 hours after preparation.So if you are making for birthday parties, make it in advance and reheat it adding some water.
Dum aloo recipe - Restaurant style alu dum curry
Try this yummy, creamy dum aloo recipe at home & enjoy with chapathi/Naan/Kulcha !
How to make dum aloo at home
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April 4, 2017

Pazham Pori Recipe – Ethakka Appam - Kerala Nendram Pazham Bajji

Pazham Pori recipe
Pazham pori @ Ethakka appam – Kerala special Nendram pazham bajji ( Ripe banana fritters in English) was in my try list for years. Crispy and hot Pazham pori with tea/Chai is one of the most popular and classic combo in Kerala. People love to have this pazham pori with hot tea as an evening snack. I have tasted this bajji only once in Bangalore - Ernakulum intercity express train pantry car. I loved it very much and I decided to blog this recipe at that instance. But I couldn’t find nendram pazham/etha pazham in my area. Recently I got few ripen nendram pazham from my neighbor. My neighbors from Kerala used to buy this nendram pazham regularly and feed their toddlers for breakfast as it has lots of health benefits. As soon as I got the ripen banana, this pazham pori recipe flashed in my mind. I browsed for few recipes and videos to make a crispy pazham pori just like the ones I tasted in train. I came across many pazham pori recipes with eggs, besan flour and even with wheat flour. But I wanted to try the traditional, authentic ones. Finally I got this recipe from my neighbor and tried it for our evening snacks.This sweet bajji is of my kind. I loved it a lot more than Raksha & Sendhil Love Struck. We are planning to visit Kerala during this summer vacation. I have a big list of dishes to taste in Kerala hotels. This pazham pori is also one among them. I will try to update this post and share a picture in my Instagram feed from Kerala tea shop Cool. Now lets see how to make Kerala special Pazham pori recipe with step by step pictures and video !


Kerala Pazham pori

Pazham Pori Recipe - Kerala Ethakka Appam


Pazham Pori Recipe - Kerala Ethakka Appam Pazham Pori Recipe - Kerala Ethakka Appam - Kerala Nendram Pazham Bajji Recipe
Cuisine: Kerala
Category: Snacks
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Nendram banana / Kerala ripen banana - 3 to 4 nos
  • Maida / All purpose flour – 1 cup
  • Rice flour – 3 tbsp
  • Sugar – 1 to 2 tbsp ( based on the sweetness of banana)
  • Turmeric powder – 1/8 tsp
  • Cooking Soda – a pinch (optional)
  • Jeera / Cumin seeds – 1/4 tsp
  • Crushed Cardamom seeds – 1 no ( optional)
  • Water – 1 cup ( approx)
  • Cooking oil or coconut oil - to deep fry
METHOD

  • Take the ripen banana and peel the skin. Cut into long, thin or thick strips as you wish. Set aside. Taste a small piece of banana to know the sweetness. Mine looked over ripen and black as u see in the picture. But It was mildly sweet. So I had to add more sugar in the batter. The quantity of sugar in the batter depends on the sweetness of banana.
    Pazham pori recipe
  • In a wide bowl,take the maida, rice flour, sugar, turmeric powder, cumin, cardamom powder and a small pinch of cooking soda.  Adding soda is optional. Mix well.
    Pazham pori recipe
  • Add water little by little and make a smooth, lump free batter. Batter should not be too thin or too thick. Its consistency should be like bajji batter.It should fall like a thin ribbon. Batter should coat the banana well. So make it accordingly. Please watch the video for reference. I used approx 1 to 1.25 cups of water.
    Pazham pori recipe
  • Heat oil in a kadai and when it gets heated ,drop a pinch of batter to check oil temperature. If it rises to the top immediately, oil heat is just right.
  • Now take one banana strip and coat well on both the sides in the batter. Drop in hot oil. Deep fry 2-3 pazham pori for one batch. Flip & Cook in medium flame on fry both the sides till golden. Remove in a tissue paper. Serve hot  to enjoy its best taste.Tea with pazham pori is a classic combo in Kerala. You too give a try and enjoy !
    Pazham pori recipe
    Pazham pori recipe

Note
  • Rice flour is not used in many recipes. But I added it to make crispy pazham pori.
  • Cardamom powder is also optional. If you want the flavor of banana to be dominant, skip it.
  • Adjust the quantity of sugar based on the sweetness of banana.
  • Adding cooking soda is optional. If you don’t add pazham pori looks flat and thin. But mine looked slightly bulgy because of soda. Its your choice of how you want it.

Try this Kerala special snack – Pazham pori at home for your tea time  and enjoy !!
Kerala Nendram pazham bajji - ethakka appam
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March 30, 2017

Paneer Poori Recipe – Stuffed Paneer Puri - Poori Varieties

Paneer poori recipe
During weekends, I am making varieties of poori for our breakfast and I have been sharing the same in my blog. Last Sunday I prepared this paneer( Indian cottage cheese in English) poori for our breakfast with the leftover paneer cubes. When I  was searching for different types of puri recipes, I saw this one in Ramki’s one page cookbook. I liked the idea of paneer stuffed poori and tried this recipe in my own way. It came out really well, puffy and soft. Even though it tastes like masala poori, Paneer gives an additional softness to it and make it healthy too. Semolina/ Rava helps to keep the poori puffy and hold its shape for long time. So kids would love it for sure. Do try this different type of poori during this vacation for your kids and family.Enjoy the breakfast ! I made masala raita and onion masala as side dish for this poori. It was a good combination.You can make tomato bhaji, potato masala or even chana masala as a side dish.  Ok, Lets see how to make yummy, soft paneer poori with step by step photos and a video !


Paneer puri

Paneer Poori Recipe - Poori varieties


Paneer Poori Recipe - Poori varieties How to make masala poori with paneer - Paneer puri recipe
Cuisine: Indian
Category: Paneer Recipes
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 250ml
  • Grated paneer - 3/4 cup
  • Atta/Whole wheat flour - 1.5 cups
  • Besan flour - 1 tbsp
  • Rava/Semolina - 1 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Ajwain or cumin seeds - 1/2tsp
  • Coriander leaves - 1 tbsp( finely chopped, optional)
  • Salt & water - as needed
  • Cooking oil - to deep fry
METHOD

  • Grate the paneer using a grater and measure 3/4 cup from it.Keep aside.
  • In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer. Mix everything well without adding water. Mixture looks crumbly.
    Paneer poori recipe
  • Now add water gradually and make a smooth dough.Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls.
    Paneer poori recipe
  • Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up.So roll it thick. Refer picture below for thickness. 
    Paneer poori
    Paneer poori
  • Heat oil in a kadai to deep fry. Check its temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. If the heat of oil is less, poori won’t puff up. So check it before deep frying. Reduce the flame to medium and take one rolled poori. Pat it between your palm to remove the excess flour. Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala.
  • TIPS:  Increase the flame to high till you drop the next poori. Reduce the flame to medium as soon as u drop it. You can follow this to maintain the heat throughout deep frying. If oil becomes smoky hot, switch off the flame for few minutes. After the oil comes to desired temperature, fry the poori.
    Paneer poori
Enjoy !


Note

  • Do not make the dough too sticky or soft. No need to rest the dough. Make poori immediately to prevent oil absorption.
  • Thickness of poori is very important to puff up.So roll it small and thick.
  • Heat of oil is also an important factor for puffy poori. Check its temperature.
  • Oil should not be smoky hot.
Try this yummy paneer poori at home for your weekend breakfast and enjoy !
stuffed paneer poori recipe
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