Tuesday, June 10, 2008

Channa masala

My brother always tells me his friend's mom is a great cook, she cooks so many varieties for hs friend and packs for lunch. My bro said tat guy s too proud of his mom n makes others envy for her cooking. So i decided to get her number n talk to her. She was also showing off initially..but I got my job done. She gave me this idea of making gravies in cooker as its time saving , uses less oil and tasty too. From then i follow her recipe for cooking in the mornings. Channa can be replaced by vegetables, paneer, peas / cauliflower. Here goes the recipe:
To Grind:
Onion - 4
Tomato - 2
Cashewnuts - 5
Fresh Ginger - 2/3 pieces
Fresh Garlic - 5
Cloves(optional) - 2
Cardamom(optional) - 1
Cumin seeds - 1/2 tsp
Green chilli - 1
Red Chilli - 1
Kasoori methi(optional,mandatory ingredient for panneer butter masala) - few leaves

Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp (according to taste)
Garam masala powder - 1 tsp
Salt to taste

Oil - 2 tsp
Channa - 1 cup(Boiled)
Coriander leaves(for garnishing)

* Grind all the items under To Grind section nicely.
* Heat oil in a pressure pan.
* Add turmeric powder.
* After 2 min, add the mixture, thereby adding the powders except turmeric.
* Add channa to the gravy and close the cooker.
* Let 3 whistles after placing weight.
* Open the pan and garnish with coriander leaves.
* Channa masala is ready.

Thursday, June 5, 2008

Cabbage-Peas Pulao

Basmathi Rice/Long grain rice - 1 Cup(Boiled)(Rice:Water - 1:11/2, when rice soaked for half an hour, otherwise ,1:2)
Cabbage - Half, finely chopped
Onion - 2 (finely chopped)
Peas - 1 cup(Boiled)
Green chilli - 2(sliced across vertically)
Cloves - 4
Cinnamon - 1"
Cardamom - 2
Cashewnuts - 7/8
Coriander - few leaves
Ghee - 2 tsp
Salt to taste

1. Heat ghee in a kadai.
2. Add cloves, cardamom, cinnamon & green chilli and saute for 2 min.
3. Add onions and saute till golden brown.
4. Add chopped cabbage and sprinkle some water, and add salt to taste.
5. Saute till the cabbage is soft and add bolied peas to the mixture.
6. Add this mixture to the boiled basmathi rice.
7. Heat little ghee , fry the cashews till golden brown and add to the rice.
8. Garnish with coriander leaves.
9. Cabbage peas pulao is ready.
10. Serve hot with some gravies like channa masala / vegetable kuruma.(Believe me, it tastes like star restaurant's dish)

Sending this to EC's Mixed Rice Varieties event