Chana Masala, Mixed vegetable pulao, Raita [Kalpna]

Chana Masala

Estimated Cooking Time : 30 mins

Servings: 2 persons

Main Ingredient: Chick peas

1 Cup / 2 Small cans Chick peas
2 cloves+ 1 small piece cinnamon stick + Bay leaf( optional)
1/2 Tbsp cumin seeds
1/2 Mustard seeds
Curry leaves
Pinch of asafoetida
Medium sized half chopped onion
½ chopped tomatoes
½ Tbsp ginger, garlic, green chilli paste (Optional)
1 Tbsp Coriander powder
1/2 Tbsp Cumin powder (optional)
1 Tbsp Turmeric powder+Garam masala/chana masala
Salt to taste
Heat 2 tbsp oil in pan, add cloves, cinnamon, bay leaf and let it splatter. Add cumin and mustard seeds. After seeds stops splattering add curry leaves and asafoetida.  Add chopped onions and salt .Stir until its pale.  Add chopped tomatoes. Let is cook for 1-2 minutes. Add rest of the spices, Turmeric powder, coriander powder etc. after 1 minute add boiled chick peas and cover.  Add water as needed(the water used for boiling chick peas can be used here) and cook for 5-10 minutes.
Garnish with fresh coriander leaves!

Tips: Chana masala is normally served with ‘Puri”. It’s deep fried whole weat bread.


Estimated Cooking Time :  10 mins

Servings: 2 persons

Main Ingredient: Bottle guard

2 cups Yogurt
250 grams bottle guard (shredded and boiled)
Salt to taste
Red chilli powder(optional)
2-3 Tbsp Roasted cumin and coriander powder

Shred and Boil bottle guard . It takes 5-6 minutes over low heat with covered pan. Add little water about 1 small cup while boiling.  Let it cool.

Mix all ingredients in beaten yogurt.

 Mixed vegetable pulao

Estimated Cooking Time :  About 20 to 30 mins

Servings: 2 persons

1 Tbsp butter/oil
2 cloves
2 bay leaves
1 small piece cinnamon stick
Hallf onion chopped (optional)
1 tbsp ginger+garlic paste
Half cup chopped carrots
Half cup chopped green bell pepper
Half cup green peas
2 cups basmati rice
Salt to tase
Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. Add the carrots, green peas, bell pepper and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.
Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender about 15 minutes.

Tip: Vegetable pulao can be served with raita. Also any combination of vegetables can be added.

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