KABULI CHANNA MASALA RICE

Ingredients:

 Basmathi rice-1 cup

Kabuli channa-3/4 cup

Onion-1

Tomato-1

Ginger-a small piece

Garlic-a small piece

Green chilli-2

Masala powder-2 teaspoons

Chilli powder-1 teaspoon

Turmeric powder-1/4 teaspoon

Saunf-1 teaspoon

Coconut milk-2 teaspoons

Cinnamon-a small piece

Bay leaf-1

Hing-a pinch

Oil-2 tablespoons

Salt-to taste

Method:

1.Soak the kabuli channa overnight. Cook it separately and keep it aside.

2.Soak the rice for 30 minutes.

3.Cook the rice with coconut milk and 2 cups of water to separate grains.

4.Finely chop the onion,tomato,ginger and garlic and slit the green chillies.

5.Heat oil in the pan.when it becomes hot add saunf.

6.When it starts sizzling add cinnamon,bay leaf and fry for few seconds.

7.Then add green chilli,ginger,garlic and fry for few seconds and then add onions and fry till it becomes brown.

8.Add tomatoes and fry till it becomes soft.

9.Add all the powders ,salt and fry till the raw smell goes.

10.Now add the cooked channa ,fry for few seconds and keep the flame in low for 5 minutes till the channa absorbs the masala.

11.Now add the cooked rice to the prepared masala and stir it gently without breaking the rice.

12.Now u can garnish with coriander leaves.

13.Serve hot with raitha and chips or side dish of your choice.

After a long period of time i am posting this masala rice.Try this and leave your valuable comments.

Tofu butter masala

Ingredients:

Tofu(fried)-200 grams

Onion-2(chopped)

Tomato-2

Green chilli-2(chopped)

Milk-1 cup

Oil-1t tablespoon

Cinnamon-1

Ginger-a small piece chopped

Garlic-1 chopped

Chilli powder-2 teaspoons

Garam masala-1 teaspoon

Cashew nut-10

Kasuri methi-1/2 teaspoon

Salt-to taste

For seasoning:

Ghee-1 tablespoon

Onion-2(cut into rings)

Green chilli-2

Method:

1. Boil the tomato in the hot water for 10 minutes.

2.Allow it to cool, peel the skin and make puree using the mixer.

3.Soak cashews in warm water for half an hour and make paste by using little amount of water.

4.Heat oil in a pan,add cinnamon ,ginger,garlic,green chilli and saute it for few minutes.

5.Add chopped onions and fry till onion turns into light brown.

6.Add tomato puree,chilli powder,garam masala and allow it to boil till the oil whoozes out.

7.Now add milk and bring it to boil.Then add cashew paste,stir it .If needed add little amount of water.

8.Add kasuri methi and salt.

9.Add fried tofu and boil till the gravy thickens.

10.Heat ghee in the other pan.

11.Add green chilli, onion rings and fry it for few seconds.

12.Transfer it to the gravy.

13.Serve hot with naan or chapathi.

Urad dal vadai(Ulunthu vadai)

Ingredients:

Whole Urad dal-1 cup

Shallots-10 to 15(chopped finely)

Ginger-a small piece chopped

Curry leaves-few

Pepper-10

Green chilli-2(chopped finely)

Asafoetida(Hing)-a pinch

Salt-to taste

Water-1/4 cup approximately to grind

Oil-for deep frying

Method:

1. Soak the urad dal in the water for one hour.

2.Grind the urad dal to a thick batter by adding 1/4 cup of water little by little.

3.If you touch the batter with the hand it should not stick to your hand.It is the consistency of the batter.

4.Be sure do not add too much water while grinding since the vadai absorbs too much oil.The batter should be thick.

5.Mix the chopped onions,curry leaves,ginger,green chilli,pepper,hing and salt to the batter.

6.Take the banana leaf or a white cloth and wet it with the water or wet your palm with the water.

7.Take a small amount from the batter,make a ball,keep it in the leaf ,cloth or palm ,flatten it and put a hole in the centre using your finger.

8.Deep fry it in the oil ,when one side turns into golden brown turn the vada and fry the other side to golden brown.

9.Serve hot with coconut chutney.

(Here i didn't use green chilli and pepper since it is easy to bite for my daughter.  )

Tips:
If the batter becomes watery , keep it in the refrigerator for half an hour and then prepare vadai.

Peas pulao with Soya mate gravy

 

Peas pulao Ingredients:

Basmathi rice- 1 cup

Frozen peas- 1/2 cup

Onions-2

Green chillies-4

Ginger- a small piece chopped

Garlic-2 chopped

Saunf-1 teaspoon

Cinnamon-1

Cloves-4

Corriander leaves-few

Mint leaves-few

Coconut milk-1/4 cup

Oil-2 teaspoons

Ghee-1 teaspoon

Water- 1 and 1/2 cup

Salt- to taste

Method:

1.Soak the basmathi rice for half an hour.

2.Slice the onions nd put the frozen peas in the hot water for 5 minutes.

3.Heat ghee and oil in the pressure cooker.

4.Add saunf ,when it start splutters add cinnamon,cloves and saute it for few seconds.

5.Then add ginger,garlic,green chillies and saute it for few seconds.

6.Now add coriander and mint leaves and saute it for few seconds.

7.Now add the peas and fry it for few seconds and then add the rice and fry it till the moisture evaporates.

8.Now add coconut milk , water , required amount of salt and cook it for 2 whistles.

9.Serve hot with soya mate gravy or the side dish of your choice.

Soya mate gravy Ingredients:

Soya mate-1 cup

Onion-1 chopped finely

Tomato-2 chopped finely

Curry leaves-few

Chilli powder-2 teaspoon

Coriander powder-1 teaspoon

Garam masala-1/4 teaspoon

Pepper powder-1/2 teaspoon

Saunf-1 teaspoon

Cumin seeds-1/2 teaspoon

Ginger-a small piece chopped

Garlic-2 chopped

Cinnamon-1

Clove-3

Coconut milk-1/4 cup

Oil-1 tablespoon

Salt-to taste

 

Method:

1.Soak soya mate in hot water for 10 minutes.

2.Transfer the soya into cold water ,squeeze it and kept aside(if you want u can cut the soya into small pieces)

3.Heat oil in a pan and add cumin seeds, saunf.

4.When it starts splutter add curry leaves,oinon and fry till onion turns to brown(do not allow the onions to burn).

5.Now add chilli powder ,coriander powder,pepper powder and fry it for few seconds without burning the masala(if you want you can sprinkle little bit of water).

6.Now add the tomatoes and fry till the tomatoes become soft and mushy.

7.Then add soya mate and saute it for few seconds.

8.Now add coconut milk , required amount of water ,garam masala and allow it to boil till the gravy thickens.

9.Garnish with the coriander leaves and serve hot.

Parotta with Egg masala

Ingredients:

Maida - 1 cup

Salt - to taste

Oil - 5 teaspoon

Hot water - half cup

Method:

1.Mix the maida, two teaspoon of oil and salt in a bowl.

2. Knead the flour using the hot water to make a soft dough.

3.Smear the remaining oil,cover it and let it be rest for 5 to 6 hours.(If u want to make the parotta for dinner , u can prepare the dough in the
morning itself . It will give better result).

4. Take a small ball from the dough.

5. Roll the dough using the rolling pin to a thin surface.

6.Apply some oil on the surface, starting from one end fold the rolled surface likewise folding pleats for saree.

7.Then stretch the folded surface slowly.

8.From both ends begin to roll using your hands either forward or backward, u get two spiral shaped rolled surface.

9.Place one spiral shape over the other and gently press it with your palm.

10. Then roll it using the rolling pin (do not apply too much pressure while rolling).

11.Heat the tawa and place the parotta on it.

12.When the bottom is cooked , flip the parotta to the other side and cook it.

13. After taking it from the tawa , place the parotta in between your two hands and just do like clapping inorder to separate the layers.

14. You can do this clapping together after making three or four parotta also.

15.Serve hot with the curry of your choice. Here i served with egg curry masala.

Bisibelabaath-I

Ingredients:

Raw rice-1 cup

Toor dal- 1/2 cup

Shallot(small onions)-10 to 12

Tomato-2

Tamarind-lemon ball size

Turmeric powder-1/4 teaspoon

Asafoetida-1/2 teaspoon

Ghee- 1 tablespoon

Salt- to taste

Tempering:

Mustard -1/2 teaspoon

Urad dal- 1 teaspoon

Oil - 1 teaspoon

Ghee-1 teaspoon

Dry roast and powder:

Red chillies-5

Coriander seeds- 1 tablespoon

Channa dal-1 tablespoon

Methi seeds- 1/4 teaspoon

Jeera-1/2 teaspoon

Coconut gratings-1 tablespoon

Method:

1.Cook raw wice and dal together by adding required amount of salt,turmeric powder and four and half cups of water for three whistles.

2.Soak tamarind in one cup of water. Peel small onions and cut into half.Chop the tomatoes into small pieces.

3.Heat one teaspoon oil and one teaspoon ghee in a pan.

4.Add mustard, urad dal and fry small onions till it changes colour.

5.Then add chopped tomatoes and fry till the tomatoes become soft and mushy.Keep it aside.

6.After pressure releases open the lid of cooker.

7. In the cooker itself add the extracted tamarind juice ,asafoetida and ghee to the cooked rice and dal mixture.

8.Now in a slow flame stir the mixture for five minutes.

9.Then add the dry roast powder and stir it for few minutes.

10.Now add the fried onion and tomato mixture and stir the mixture for few minutes and if u want add 1 teaspoon of ghee at the end.

11.Serve hot with coconut chutney and potato chips.

Poori with potato masala

Ingredients:

Wheat flour-3 cups

Warm water-1 cup

Ghee-2 to 3 teaspoons

Salt- to taste

Oil- for deep fry

Method:

1.In a bowl mix wheat flour,salt and ghee.

2. Add water little by little and knead into a little hard dough but not very hard dough.

3.Let the dough rest for 15 minutes.

4.Make small balls from the dough and roll it into a little thick circle.

5.Heat oil and when the oil becomes hot put the poori sheets into the oil.

6.Press the poori to puff up.

7.Serve hot with potato masala.(For potato masala see my masala dosa recipe).

Tips:

For the puffed up poori it has to be rolled up uniformly. For this roll big chapathi and cut in the centre using a bowl and make pooris.