06
Jun 20

Kala Chana Curry (Bengal Gram/ Black Chick Peas curry) (South Indian Recipe)

  • Servings: 2-3
  • Soaking time: 6 hours.
  • Preparation time: 13 minutes.
  • Boiling time: 13 minutes.
  • Frying time: 7 minutes.
  • Cooking time: 6 minutes.
  • Total time: 39 minutes.

Kala chana (chick peas) holding a special place in most of the Indian regional cuisine; the cooking method of each part of India has its own style. The spices used are slightly different in south India they use coconut and curry leaves and the result is awesome, mouth watering flavor.

The recipe” Kala Chana Curry”; gives sensational aroma when I prepare and serve along with steamed rice as south Indian serve. You can combo it with Indian bread like paratha or chapatti too.

Ingredients:

  • Black chick peas: 1 cup
  • Garlic: 2-3 flakes
  • Green coriander leaves: 2 tablespoon (chopped)
  • Coconut oil/cooking oil: 3-4 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Curry leaves: 1 twig
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Star anise: 2 no.
  • Cinnamon: 2” piece
  • Green cardamom: 1 no.

For wet masala:

  • Red chili: 3-4 no. (As per taste)
  • Cumin: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Whole coriander: 1 tablespoon
  • Onion: 1 no. (Small)
  • Asafoetida: ¼ teaspoon
  • Tomato: 1 no (Small)
  • Dry /fresh coconut: 2-3 table spoon
  • Tamarind pulp: 1 tablespoon

Preparation:

  1. Soak black chick peas for minimum 6 hours or overnight, keep aside.
  2. Chop onion and tomato into small pieces, keep aside.

For wet masala:

  1. Take fry pan/wok, heat 1 tablespoon oil; add red chili, stir fry on lower flame till it change color (one minute), add cumin and black pepper, sputter for few seconds add whole coriander, stir fry for few seconds add  half quantity of chopped onion.(rest half to be used latter)
  2. Stir fry on medium flame until it gets translucent; add asafoetida and chopped tomato, stir fry for couple of minutes, add coconut, continue to fry a minute, put off the flame, grind to fine paste. Wet masala is ready, keep aside.

Method:

  1. Boil soaked black chick peas along with garlic and 2 cups of water in a pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 6-8 minutes. Allow cooker to cool and open.
  2. Take fry pan (wok) heat remains oil in it; when it smokes reduce the flame, add star anise, cinnamon and green cardamom, sputter for few seconds; add remains onion and fry on high flame for a minute till get translucent.
  3. Add wet masala, stir fry on medium flame for couple of minutes or till oil leaves from sides or liquid dries up (keep it stirring otherwise it may burn); add salt, turmeric powder and tamarind pulp fry for a minute.
  4. Add boiled chick peas; add water to your requirement (whether you like the gravy thick or watery). Let it come to boil and lower the flame and cook for another 4-5 minutes with lid on, put off the flame add Garam masala powder, and transfer into serving bowl.
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)
Ingredients
Boil soaked black chick peas
add red chili
add cumin and black pepper
add whole coriander
add chopped onion
add asafoetida
add asafoetida and chopped tomato
add coconut
grind to fine paste
add star anise, cinnamon and green cardamom
add remains onion
Add wet masala
add salt, turmeric powder
Add boiled chick peas
add water to your requirement
cook for another 4-5 minutes
add Garam masala powder
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)

04
Jun 20

Jaisalmeri Kala Chana (no onion and garlic)

  • Servings: 2
  • Soaking time: 6 hours.
  • Preparation time: 3 minutes.
  • Boiling time: 17 minutes.
  • Seasoning time: 3 minutes.
  • Total time: 23 minutes.

Mild spiced, mouth watering ‘Jaisalmeri Kala Chana’ is simple traditional dish from Rajasthani cuisine; which is seasoned with hing (asafoetida) and jeera (cumin) the Indian spices known for their digestive properties. Exotic and unique flavor of ghee (clarified butter):  is the specialty of Rajasthani cuisine; serving piping hot at lunch for the special occasion or casual, paired with steamed rice or jeera rice liked by everyone.

Ingredients:

  • Kala Chana (Chick peas/ Bengal gram): 100-125 gm.
  • Besan: 2 table spoon
  • Curd: 200 gm.
  • Bay leaf: 2 no.
  • Cumin: 1 teaspoon
  • Asafoetida:  ½ teaspoon
  • Clove: 3-4 no.
  • Green cardamom: 1 no.
  • Black cardamom: 1 no.
  • Cinnamon stick: 2” pieces
  • Red chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Ghee (clarified butter): 2 table spoon

Preparation:

  1. Soak Chana for minimum 6 hours or overnight, keep aside.
  2. Beat curd, keep aside.
  3. Take a pressure cooker with 3 cups of water add gram flour and mix well so that no lump is formed; put soaked Kala Chana, turmeric powder, coriander powder, salt, whole Garam masala and bay leaf.

Method:

Put the pressure cooker on high flame, bring to full cooking pressure, reduce to low flame and further cook for 10-12 minutes; allow cooker to cool and open.

Add curd and let it boil on low flame for about couple of minutes; put off the flame, keep aside.

Seasoning:

Take a small fry pan; heat ghee, add cumin, sputter it for few seconds, put off the flame. Add red chili powder and asafoetida. Spread this seasoning all over it.

Now mouth watering “Jeselmeri Kala Chana (no onion and garlic)” is ready to be served with steamed rice or jeera (cumin) rice along with papad and salad.

Jaisalmeri Kala Chana
Ingredients
Ingredients
water and gram flour
soaked Kala Chana, turmeric powder, coriander powder, salt, whole Garam masala and bay leaf
allow cooker to cool
Add curd
let it boil
Seasoning
Seasoning
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana

26
May 20

Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)

  • Servings: 4
  • Preparation time: 15 minutes.
  • Frying time: 9 minutes.
  • Cooking time: 7 minutes.
  • Total time: 31 minutes.

Raw banana peels have amazing properties; contains amino acid which triggers serotonin in our mind and boost our mood; it contains plenty of fiber too.

Each part of Plantain or banana is useful; like leaf of banana is used to serve food. Flowers are used to prepare cutlets, kofta curry, Gatte, fritters. Stem is also edible; banana fruit itself can either be eaten raw or cooked.

The raw banana peels can be turned into delicious recipes as chutney (check those I have already linked) or ‘Raw Banana Peel Masala (Kachche Kele ke Chhilke ki  Sabji)’ would like to share today. I prepared this recipe when I prepared raw banana chips

Ingredients:

  • Raw Banana peel:  of 4 bananas.  
  • Onion: 1 no (small)
  • Tomato: 1 no. (Small)
  • Ginger: 1” piece
  • Garlic: 2-3 clove
  • Split black gram: ½ teaspoon
  • Red chili: 1 no.
  • Mustard seeds: ¼ teaspoon
  • Cumin: ¼ teaspoon
  • Curry leaves: 8-10 leaves
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Chili powder: ¼ teaspoon
  • Cooking oil: 2 tablespoon
  • Tamarind pulp: 1 teaspoon
  • Fresh coconut: 2 tablespoon
  • Curry leaves: 8-10 no.

Preparation:

  1. Chop onion, ginger and garlic into small pieces, keep aside.
  2. Trim the both end of banana and carefully make a long slits in the skin only with pointed knife: slightly twist the banana so that banana skin gets loose and it is easy to peel off the skin by hand.
  3. Peel off the skin and immediately (otherwise it will turn brown due to high iron content) put into bowl filled with normal water. Peel off all the bananas skin; chop banana peel/skin into small pieces, put into bowl filled with normal water, keep aside.
  4. You can use banana for chips or banana sabji.

Method:

  1. Take a pressure cooker, heat oil, Put mustard seeds and cumin; when it sputters, add red chili and split black gram.  Fry on medium flame until it turns golden in color, add chopped ginger, onion and garlic, stir fry for a minute, add curry leaves, salt, turmeric powder, coriander powder, chili powder and tomato (or tomato puree), and stir fry for couple of minutes.
  2. Add chopped banana peels; continue to fry for couple of minutes; add a cup of water, close the lid.
  3. Cook on high flame and bring to full cooking pressure; reduce the flame to low for couple of minutes, put off the flame.
  4. Let it cool, add fresh scrapped coconut and Garam masala; stir fry for 1-2 minutes to get desired consistency. Take out into serving bowl.
  5. Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji) is ready to be served with chapati.
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)
Ingredients
carefully make a long slits
slightly twist the banana
chop banana peel/skin into small pieces
Put mustard seeds and cumin
add chopped ginger, onion and garlic
add chopped ginger, onion and garlic
add tomato (or tomato puree)
add curry leaves, salt, turmeric powder, coriander powder, chili powder
Add chopped banana peels
Add chopped banana peels
add a cup of water
Cook on high flame and bring to full cooking pressure
add fresh scrapped coconut and Garam masala
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)

13
Apr 20

Aaloo Gobhi (potato and cauliflower) curry

Some recipe is so popular that often it is cooked in every home in India, Pakistan and Nepal. It is prepared in many ways, yellowish in color due to use of turmeric powder. Yes, I am talking about “Aaloo Gobhi (potato and cauliflower) curry”, although the origin of this authentic recipe is Punjab.

It goes well with chapatti, steamed rice, paratha, flavored rice or any other types of bread too…I prepare this recipe in many different ways, like curry, masala, dry and semi dry for lunch boxes and for travelling…

The recipe is very delicious often prepared on the wedding occasion.

Ingredients:

  • Cauliflower: 500 gm
  • Potato: 250-300 gm.
  • Onion: 1 no. (Big)
  • Green chili: 2 no. (As per taste)
  • Tomato: 2 no. (Medium)
  • Salt: 1 ½ teaspoon (As per taste)
  • Turmeric powder: 1 teaspoon
  • Ginger: 2” piece teaspoon (paste)
  • Whole coriander: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Whole Garam masala: (Black cardamoms, green cardamom, clove and star Annie/ cinnamon)
  •  Bay leaf: 2 no.
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Coriander leaves: 1 tablespoon (chopped)
  • Mustard oil: 100 gm.

Preparation:

  1. Chop onion longitudinally, keep aside.
  2. Chop green chili and ginger into small pieces, keep aside.
  3. Chop cauliflower into large pieces, keep aside.
  4. Chop potato longitudinally into one forth inch.
  5. Chop tomato into small pieces.

Method:

  1. Take wok (fry pan), heat oil; let oil start to smoke. Stir fry all cauliflower and potato separately till 80% done, Keep aside. (Potato takes longer to cook than cauliflower)
  2. Add cumin seed, coriander, whole Garam masala and bay leaf, sputter it for few seconds; add onion, sauté on medium flame till it gets translucent, add chopped ginger and green chili, continue to cook for a minute.
  3. Add tomato, chili powder, turmeric powder, salt and coriander powder; continue to cook on lower flame, fry till oil separates from masala (or liquid dries up).
  4. Add cauliflower and potato, stir fry for couple of minutes; add 2 cups of water, cook on medium flame till it is done, put of the flame, add Garam masala.
  5. ‘Aaloo Gobhi (potato and cauliflower) curry’ is ready to be served with any meal. Transfer into serving bowl decorates with coriander leaves.
Aaloo Gobhi (potato and cauliflower) curry
Aaloo Gobhi (potato and cauliflower) curry
Ingredients
Chopped Ingredients
Stir fry all cauliflower
Stir fry all cauliflower
Stir fry potato
Stir fry potato
Stir fried cauliflower
Stir fried cauliflower and potato
Add cumin seed, coriander, whole Garam masala and bay leaf
add onion,
add chopped ginger and green chili
Add tomato
Add tomato
Add tomato, chili powder, turmeric powder, salt and coriander powder
Add cauliflower and potato
Add cauliflower and potato
add 2 cups of water
add 2 cups of water
, add Garam masala
Aaloo Gobhi (potato and cauliflower) curry
Aaloo Gobhi (potato and cauliflower) curry
Aaloo Gobhi (potato and cauliflower) curry

04
Apr 20

Seeds of ripe Jackfruit Masala

Last time when we went to India, my son bought sweet tasty jackfruit as he knows I love jackfruits. Although some people don’t like it; in their version ripen ones have odd odor anyway…

As I was aware that jackfruit seeds are not only edible but very nutritious and having great test and flavor so I served the fruits after removing seeds and prepared the recipe.

Ingredients:

  • Jack fruit seed: 25-30 no.
  • Potato: 100 gm.
  • Onion: 1 no. (Medium)
  •  Tomato: 1 no. (Medium)
  • Ginger: 1” piece
  • Bay leaf: 1 no.
  • Chili powder: 1 teaspoon                                                                             
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Mustard oil/ cooking oil: 3 tablespoon
  • Butter: 10 gm.

Preparation:

  1. Remove upper layer of jack fruit seeds, chop it into two, chop Potato, tomato and Onion into slices, and keep aside.
  2. Grate ginger, keep aside.

Method:

  1. Take pressure cooker heat oil, when it smokes, put cumin and bay leaf ; sputter for few seconds, add chopped onion and fry till light brown in color. (About 3-4 minutes)
  2. Add tomato in it, stir-fry on medium flame (keep it stirring otherwise it may burn) , add chopped potato, grated ginger add chili powder, coriander powder, turmeric powder and salt, stir-fry for couple of minutes .
  3. Add chopped jack fruits seeds, stir-fry for couple of minutes, add a cup of water (as per your requirement) close the cooker lid, and bring it to full cooking pressure, reduce the flame  and cook for couple of minutes, put off the flame. Let it cool, add Garam masala powder, transfer into serving bowl and garnish with butter and fresh coriander leaves. Now, ‘Jack fruit seed masala’ is ready to be served.
Seeds of ripe Jackfruit Masala
Ingredients
Seeds of ripe Jackfruit
Chopped ingredients
put cumin and bay leaf
put cumin and bay leaf
add chopped onion
add chopped onion
Add tomato
Add tomato
add chopped potato
add grated ginger
add chili powder, coriander powder, turmeric powder and salt
add chili powder, coriander powder, turmeric powder and salt
add chili powder, coriander powder, turmeric powder and salt
stir-fry for couple of minutes .
Add chopped jack fruits seeds
Add chopped jack fruits seeds
stir-fry for couple of minutes
add a cup of water
bring it to full cooking pressure
Seeds of ripe Jackfruit Masala
Seeds of ripe Jackfruit Masala
Seeds of ripe Jackfruit Masala
Seeds of ripe Jackfruit Masala