Chana masala

 

 


This is one of my favorite dish. My friend's mom was used to prepare very well. During school days her mom used to send me one tiffin box separately with my friend. So sweet of her. So im dedicating this dish to her. I tried several type of chana masala but it never tasted like the way my friend's mom was used to prepare. So finally one day prepared and it came out good so just want to note it down so that i can follow the same whenever i plan to cook chana masala.

Usually many will pressurize the chickpea which will lose its taste. So even though my method takes longer time i prefer to cook in the closed pan.

Serving size : 1 cup
Calories : 328
Total fat : 14 g
Cholesterol : 0g
Sodium : 1200mg
Total carbs : 37g
Proteins : 13g

Ingredients :

1. Soaked overnight chickpeas - 2 cup
2. Onion - 2 thinly sliced
3. Green chilly - 2
4. Ginger garlic paste - 2 tsp
5. Mustard seeds - 1 tsp
6. Cumin seeds - 1tsp
7. Curry leaves - 4 to 5
8. Coriander powder - 3 tsp
9. Red chilly powder - 1 tsp
10. Garam masala - 1/2 tsp
11. Cinnamon - 1/2 inch
12. Cardamom - 2
13. Cloves - 4
14. Bay leaf - 1 cut into 2
15. Oil - 5 tsp

Method :

• Add oil to pan followed by mustard seeds,cumin seeds,cardamom,cinnamon,bay leaf,cloves.
• After 30 secs add onion and sprinkle little salt
• Once onion is in golden brown color add green chilly and fry it for another 20 secs
• Add ginger garlic paste to the above ingredients.
• If ginger garlic paste sticks to the pan after a while add little water and boil till  make sure the raw smell of ginger garlic vanishes.

 

• Add coriander powder,chilly powder,garam masala and little amount of water boil it for another 30 secs.

 

• Now add overnight soaked chickpeas and close the lid .
• Let it boil until they are cooked properly and make sure to add water to pan when still chickpeas are not boiled.

• Chana masala is ready to have, garnish it with coriander leaves.
• Goes well with Puri/Chapati/Rice.

Cabbage bell pepper curry

Ingredients :

1. Cabbage - 2 cups thinly sliced
2. Yellow bell pepper - 1/2 thinly sliced
3. Red bell pepper - 1/2 thinly sliced
4. Mustard seeds - 1/2 tsp
5. Jeera/Cumin seeds - 1/2 tsp
6. Oil - 2 tsp
7. Chana dal - 1/2 tsp
8. Urad dal - 1/2 tsp
9. Onion - 1
10. Green chilly - 3
11. Sambar powder - 1 tsp
12. Tumeric powder - 1/2 tsp

Method :

• Add oil to pan followed by mustard seeds,cumin seeds,chana dal,urad dal and onion.
• Add all bell peppers and fry till bell peppers are cooked well.

• Add green chillies,tumeric powder, sambar powder and cabbage.
• Fry until cabbage is cooked well.
• Cabbage curry is ready to have. Goes well with Dosa/Chapati/Rice

Healthy Spinach curry

Calorie Information:

Calories : 310
Carbs : 20
Fat : 43
Protein : 6
Sugar : 9
Chol : 0




Ingredients:

1. Spinach - 1/2 bunch
2. Yellow bell pepper - 1/2
3. Red bell pepper - 1/2
4. Green bell pepper - 1/2
5. Cumin seeds - 1 tsp
6. Mustards - 1 tsp
7. Sambar powder - 1 tsp
8. Onion - 1
9. Curry leaves
10. Oil - 2 tsp

Method :

• Add oil to pan followed by mustard seeds,cumin seeds,curry leaves, onion and salt.
• Once onions are light brown add all the peppers and add sambar powder.

• Fry it for 10 to 12 mins till they are cooked well.
• Finally add spinach and fry it for another 5 mins.

• Spinach curry is ready to have, goes well with chapati/Roti 

Muli Salad/Radish Salad

Ingredients:

1. Grated Mulangi/Muli/Radish - 1
2. Green chilly chopped finely - 1
3. Coriander leaves chopped finely
4. Mustard seeds - 1tsp
5. Oil- 1 tsp
6. Urad dal - 2 tsp
7. Curry leaves - 5 to 6
8. Lemon( Optional)
9. Curd - 1 or 2 tps

Method :

• Add curd to grated radish
• For seasoning add oil followed by mustard seeds,urad dal,curry leaves,green chilly.
• Fry these till urad dal turns brown
• Add this seasoning to radish

• Muli salad/Radish salad is ready to have,Goes well with chapati/Paratha

Muli Paratha/ Radish Paratha

Ingredients:

1. Grated Muli - 2 to 3
2. Tumeric powder - 1/4  tsp
3. Red chilly flakes - 1/2 spoon
4. Cumin seeds - 1 tsp
5. Corainder leaves(chopped finely)
6. Smashed Garlic (Optional)
7. Green chilly - 2 to 3
8. Salt
9. Chapati Atta - 2 cups
10. Water

Method :
Muli Masala

• Wash Muli properly and grate it

• Spread grated muli on plate and put medium amount of salt.
• Wait for 10 mins till Muli leave water later squeeze it and keep water aside
• Use the same water to mix chapati atta let it be left for few mins.
• Till then take the squeezed muli fry it in a pan till brown color
• Add smashed garlic,green chilly,red chilly flakes,cumin seeds,tumeric powder,corainder leaves and fry it for another 1 min
• Spread this into plate and leave it on plate for few mins so that it will be cool and Muli masala will be ready.

Chapati Atta

• Mix Chapati atta,Muli water,oil and salt
• Leave it by covering lid for 20 to 30 mins so that paratha will be soft
• After 20 mins make small balls from that atta

Muli Paratha

• Take muli masala and stuff it into two chapati rolls.

• Roll it using chapati atta and place it on hot griddle

• Muli paratha ready to serve, goes well with curd/ any curry

Chicken Deli

Chicken Deli is one of my favourite dish as it contains very less ingredients but yet so delicious.One tip would be wash chicken nicely make sure blood spots are washed properly. Try this dish :)

Ingredients:

1. Chicken - 1 Lb
2. Onion - 2
3. Jeera/Cumin seeds - 1 spoon
4. Tomato puree - 1 cup
5. Ginger garlic paste - 1 spoon
6. Green chilly - 4
7. Guntur Chilly powder(Which will be dark red in color) - 1/2 spoon
8. Badigi chilly powder - 1/2 spoon
9. Coriander powder - 1 spoon
10. Garam Masala - 1/2 spoon
11. Tumeric powder - 1/2 spoon
12. Oil - 3 spoon
13. Corainder/Cilantro leaves to garnish

Method :

• Add oil to cooker followed by onion which are sliced long and thin,fry it till brown color.
• Add one cup of water to cooker and close the lid for 3 to 4 mins.
• Open the lid and add chicken,tumeric powder,chilly powders,corainder powder,ginger garlic paste,chilly and also jeera.
• Boil it until oil leaves behind
• Once oil leaves then add tomato puree and boil until chicken is cooked well
• Finally garnish with coriander/Cilantro leaves.
• Ready to serve goes well with roti/Chapati/Rice

Spicy Karahi Chicken

Ingredients :

1. Chicken - 1 pound
2. Onion - 1 long and thinly sliced
3. Green Chilly - 2
4. Garlic - 8 smashed nicely
5. Garlic - 1 inch smashed nicely
6. Coriander powder - 2 spoon
7. Turmeric powder - 1/2 spoon
8. Red chilly flakes - 1 spoon
9. Cumin seeds/ Cumin powder - 1 spoon
10. Tomato puree/ Tomato ketchup - 1 cup
11. Coriander leaves
12. Oil
13. Salt

 



 


Method:

• Add Oil to pan and add chicken to heated oil fry it for 10 mins
• Add Coriander powder,Turmeric powder, Red chilly flakes,Cumin seeds,salt to the pan and mix it well
• Let it cook for 1 min and later add Garlic, ginger and fry it for another 5 mins
• Add green chilly and add tomato puree to the pan and boil it for 3 mins
• At last add Onion and boil until chicken is cooked well.
• Finally garnish it with coriander leaves
• Karahi Chicken is ready to have , goes well with Chapati/Roti

 

Ridge gourd Masala/ Herekayi masala

Ingredients :

1. Ridge gourd - Sliced in cubes
2. Onion - 1 cup
3. Green chilly - 2
4. Green peas - 1cup
5. Ginger garlic paste - 1 tbs
6. Coriander powder - 2 tbs
7. Chilly powder - 1 tbs
8. Garam masala - 1/2 tbs
9. Curry leaves
10. Mustard - 1/2 tbs
11. Cumin seeds/Jeera - 1/2 tbs
12. Oil - 2 to 3 tbs
13. Tumeric powder - 2 pinch
14. Salt to taste

Method:

• Add oil to pan, add mustard,cumin seeds,curry leaves,onion and fry till onion turns golden colour
• Add green chilly and fry for a min
• Add ginger garlic paste and fry till the raw smell goes off
• Add boiled green peas and add 1 cup of water.
• Let it cook for 2 mins
• Add coriander powder,chilly powder, garam masala and salt to taste and let it cook for 2 mins
• Finally add cubed ridge gourd and stir it so that it mixes well with the ingredients.
• Cook it for 5 more mins until the ridge gourd is boiled.
• Garnish with coriander leaves.
• Ridge gourd masala is ready to have goes well with Chapati/Roti

Turkey Pot stickers

 Nutritional information per serving :

Calories : 39

Sodium : 78mg

Total fat : 1g

Fibre : 1g

Protein : 2g

Carbohydrate : 5g

Turkey pot sticker is a delicious healthy food as we use less quantity of oil to prepare.Very good dish for diabetic patients..

Ingredients :

Filling:

1. Ground Turkey - 1/2 pound
2. Cabbage leaves shredded - 1/4 cup
3. Mushroom thinly sliced - 1/4 cup
4. Onion thinly diced - 1/4 cup
5. Garlic minced - 2 cloves
6. Soyasauce - 2 tbs
7. Lemon juice - 1 tbs
8. Oil - 1 tbs
9. black pepper - 1/2 spoon
10. salt to taste

Dumpling Wallpaper:

1. All purpose flour/Maida - 1 cup
2. Water needed
3. Salt to taste
4. Oil - 1 tps

Method :

• Mix maida(All purpose flour),salt,water and salt and make a dough
• divide the dough into small puri balls
• roll out into round shape(Puri size) and dumpling wrapper is ready.
• Mix all the filling ingredients into the bowl and filling is ready

• Place spoonful of filling in the center of the wrapper.
• Dip finger in water and lightly trace along the edges of the wrapper.
• Twist top of wrapper to secure ensuring that bottom is flat.

• Place 1 tablespoon of oil in large pan.
• Heat the oil and when hot place one-third of the dumplings in the pan.

• Cover with lid and cook until dumplings puff up and are lightly browned on the bottom (approx. 3-5 minutes).
•  Place 1/3 cup of water in the pan and cover the lid.

• Cook for additional 3-5 minutes until meat is not longer pink inside.
• Remove from heat and keep warm in a preheated 200 degree Fahrenheit oven.
• Turkey pot stickers is ready to serve

Manchow Soup

Good for health..

Note : If you are a vegetarian then u can skip the chicken in the below ingredients.

Ingredients:

1. Oil - 2 tbs
2. Garlic, finely chopped - 2 cloves
3. Ginger, finely chopped - 1 inch
4. Spring onions/onions, finely chopped(Optional) - 2
5. Stock/ water ( use the water which is used to boil shredded chicken(Kheema)) - 3 cups
6. Small carrot, finely chopped - 1
7. Medium capsicum, finely chopped - 1
8. French beans/Beans, finely chopped - 6
9. Mushrooms, finely sliced- 5
10. Chicken/Turkey breast ,shredded/Shredded and boiled - 1 tsp
11. White pepper powder - 1/2 tps
12. salt to taste
13. Cornflour - 3tps
14. Egg, well beaten (Take only white part) - 1/2
15. Noodles(Optional boil noodles and keep aside) - 50 gms

Method:

• Heat oil in a pan deep fry ginger, garlic
• Add spring onion(whites) and fry for 2mins, add carrot and beans fry for 30 secs.
• Add the stock/water and salt and bring to a boil. 
• Add the chicken and simmer for 4-5mins.
• Mix the cornflour in 2-3tbs water and add to soup. 
• Mix till thick.

• Add the egg in a thin stream, stirring continuously.
• Remove from heat.add salt.

• Garnish with spring onion greens and fried noodles,coriander leaves(optional) and serve hot.

7 cups sweet

The name of the dish is called 7 cups sweet as we are going to add 7 cups of ingredients to prepare a sweet. Hence the name 7 cups sweet.

Ingredients:

1. Gram flour/Besan - 1 cup
2. Ghee - 1 cup
3. Milk - 1 cup
4. Shredded coconut - 1 cup
5. Sugar - 3 cups

Method:

• Heat the pan for 10 seconds.
• Add all the above ingredients to pan.
• keep stiring until the colour changes to brown(Note: it should be thick enough).
• Smear ghee to the plate evenly.
• Add the thick paste to plate and spread it evenly.
• Cut the thick paste into pieces of desired shape( preferably square or rectangle) before it becomes hard
• Leave it for half an hour once its hard break it into pieces
• 7 cups sweet is ready to serve

Easy and tasty ButterMilk

I love to have this buttermilk at any time as its easy to prepare and good to have... 

Tip: Instead of having curd have buttermilk which is good for health.


Ingredients :

1. Curd : 5 cups
2. Salt to taste - 1 spoon
3. Sugar - 1/2 spoon
4. Water- 1/2 cup(i prefer thick buttermilk)

Method:

• Add all the above ingredients to mixer and mix it for 5 secs
• asaan buttermilk is ready to serve

Shrimp Masala Curry

Ingredients:

1. Onion- 1
2. Ginger- 1 and half inch
3. Garlic - 7 to 8
4. Black pepper- 15
5. Cinnamon -1/2 inch
6. Cloves-5
7. coconut- 1/4 cup
8. tomato- 1
9. chilly powder - 1 tsp
10. turmeric powder - 1/2 tsp
11. Garam masala - 1/2 tsp
12. Dhaniya powder - 2 tsp
13. Coriander leaves
14. Curry leaves

Method:

• Wash shrimp with curd and turmeric powder

• Grind onion,ginger,garlic,black pepper,coconut

• Add oil to pan then add cinnamon and cloves and fry for some time then add the paste and fry till colour changes to golden colour.

• add shrimp to this mixture
• Add curry leaves and turmeric
• When shrimp is boiled well, Add Dhaniya powder,Chilly Powder,Garam masala and salt and let shrimp curry be on flame for 1 to 2 mins.

• Shrimp is ready to serve. Garnish with coriander leaves. Goes well with chapati

Bread Sweet

This dish will be good to taste if its refrigerated.This is one of my favourite sweet.

Ingredients :

1. Bread - 6 slices
2. Jam - Any flavour
3. Cashew nuts - 2 tps
4. Pista -1tps
5. Almonds - 1tps
6. Milk - 1 litre
7. Sugar - 1 cup ( Add according to your sweetness)

Method :

• Smear Jam in between 3 bread slices.

• Cut the bread slices into triangle shape as shown below

•  Grind cashew nuts,Almonds,Pista.

• Boil the milk in the low flame. Add sugar to it and boil for half an hour till the milk thickens.At last add the powdered nuts(Cashew nuts,almonds,pista) and let this cool for sometime.

•  Pour this,on to the triangular bread jam slices. Add powdered nuts on the bread and refrigerate.

•  Yummy bread sweet is ready to have

Chutney Pudi/Peanut Powder

In Karnataka Chutney pudi/Peanut powder is a must in all houses. Its used as an emergency side dish as if there is no time to prepare curry or the curry you have prepared has spoiled then Chutney pudi will save you from all these...
This can be used for Dosa,Idly or rice too.. It makes a great combination when u have with rice,ghee .Once u prepare Peanut powder/chutney pudi this will last for more than 1 month if stored properly.




Ingredients :

1. Roasted Groundnut/peanuts - 1 cup
2. Curry leaves - 1/2 cup
3. Chana dal- 1tps
4. Urad dal- 1 tps
5. red chilly - 6 to 8
6. Garlic - 3 cloves
7. Tamrind - Grape size
8. Jaggery - Grape size

Method:

• Roast chana dal and Urad dhal till colour changes to golden.
• roast curry leaves
• Roast red chilly
• Roast garlic and tamrind
• Grind all the above and add salt and jaggery to it
• Chutney powder/peanut powder is ready to have

Godhi kadbu/ wheat flour kadbu

 This is one of my favorite dish. Whenever im bored of having chapati ill prepare this so that it will be little different and good for tongue.. ;)

Ingredients :

1. Wheat flour - 1 cup
2. Oil - 2 tps
3. Salt to taste

Method :

• Add wheat flour ,oil and salt and it a thick dough by adding water 
• Make puri balls from that dough
• Roll it like chapati and fold to bring it to a traingle shape
• Place these into one bowl

• add 2 cups of water to cooker and place the bowl inside the cooker
• Leave cooker on high flame and wait until 2 to 3 whistle

• godhi kadubu is ready to eat.
• Goes well with spicy curries.