CHANNA MASALA / CHOLE MASALA / PUNJABI CHOLE

INGREDIENTS :


chole / channa ( pressure cook it)    - 3 cups 

oil                                                   -3 tsp

cumin / jeelakarra                          - 1tsp

urad dal / minapappu                     - 2 tsp

ginger - garlic paste                         - 2tsp

cloves / cinnamon                           -2/ inch 

onions                                            - 2nos chopped 

tomatoes                                       - 2nos pureed

green chilli                                      - 5- 6 chopped 

coriander powder                          - 2tsp

turmeric powder                            - 1/4 tsp

redchilli powder                             - 1 tsp 

garam masala                                 - 1/2 tsp

channa masala 

salt     

coriander leaves                    for garnishing ..


METHOD :

1. Boil Chole in pressure cooker/Microwave till they become soft.
2. On Medium  Heat, Heat the Pan first and put Oil in Pan.
3.  Add Cumin seeds.When Cumin Seeds splutter, add  Garlic and Ginger Paste.
4. Add chopped Onions  and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions)
5. Add coriander powder and fry for some time till it becomes light brown.
6. Add turmeric powder & chili powder and Salt to taste.
7. Add Garam Masala and Chana Masala and again fry for some time.
8. Add Pureed tomatoes and fry till the oil leaves from the sides.
9. Add chopped Green Chilies.
10.  Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.
11. Add the same water which was left in pressure cooker while boiling Chole/Chana .
12. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
13. Garnish with Coriander Leaves and ring Onions and Tomato.
14. Serve with Puris, Parathas, Chapatis or Rice.

PANEER MASALA

Ingredients:

Paneer   - 200 gms
onion     - 2  nos
tomato   - 3 nos
green chilli   - 4-5  nos

ginger garlic paste - 1tsp
elachi / cardamom  -  2

cloves  - 2 nos

cinnamon = 1/2 inch
oil           - 2tsp
curry leaves
coriander leaves
coriander powder  - 1 tsp
garama masala powder  - 1 tsp
red chilli pwdr  - 1 tsp
turmeric  - 1/4 tsp
salt


gravy :
grind the 2 tomatoes , 1 onion , 2 green chilli , into a fine paste  and keep it aside

Method:

heat a pan with 2 tsp of oil  than add cumin, cloves , cinnamon , elachi , curry leaves  onion  and then add salt fry it little bit .
then add ginger - garlic paste and rest of green chilli chopped  , fry it properly ,then add the gravy paste made,  add turmeric red chilli pwdr , coriander pwdr, garam masala pwdr .
add little bit of water if necessary . cook it untill raw smell goes .
Then add paneer ( cut into small pieces )  and allow it to cook along with the gravy .
than atlast  garnish with coriander leaves .

paneer masala is ready hot and delicious paneer masala goes with tandoori roti , naan , chapathi , flavoured rices also .

so cook and enjoy it

EGG MASALA

Ingredients :

Eggs    -  4

onions   -  2

green chillies  - 4

tomatoes  - 3

coconut  - 1/2

ginger  garlic paste   - 2 tsp

coriander powder  1 tsp

red chilli powder = 1/2 tsp

coriander leaves     

curry leaves

cardamom  - 2

cinamon  1/2 inch

cloves      3

cumin 1 tsp

mustard  1tsp




Preparation : 

Boil eggs  and keep it aside .

put a pan  add  3tbsp of oil  add cloves,  cinnamon , elachi ( crushed ) , add  some cumin, mustard ,  curry leaves

let it crackle  then  add onions chopped and green chilli  and , ginger garlic paste .

add little bit of salt and turmeric to it , then stir  and fry it thoroughly  .

cut coconut into small pieces and make it into fine paste .

make  tomato puree with the tomatoes ,

add the coconut and tomato puree to the pan and fry properly ,

keep the lid closed and cook it for few minutes , and then open the lid and stir properly add little bit of water

add coriander powder , little bit of chilli powder .check the salt and add salt to the taste .

cook it for 4 minutes , then add boiled eggs to it and mix and cook for few more minutes .


garnish it with coriander leaves and serve hot  with chapathi , roti , naan , rice , and biryanis or to flavoured rices ..

FISH CURRY / NELLORE CHEPALA PULUSU

Ingredients:

Fish pieces ( washed and sliced into medium sized pieces )
Tamarind juice
Red chilli powder
salt
Turmeric powder / pasupu
fenugreek powder / menthi pindi, fenugreek seeds
mustard powder / ava pindi , mustard
curry leaves
onions
tomatoes
butter


Method:

put a heavy bottomed pan and add oil

put some mustartd seeds, fenugreek seeds, onions sliced , and tomatoes sliced to the oil ,fry for about 5 mins

Then add tamarind juice , red chilli powder , turmeric powder a pinch to it ,salt and let it cook for 10 - 15 min. untill it gets well cooked.

Then add fish pieces to it and let it cook untill fish is properly cooked , in mean time add mustard powder, fenugreek powder to itwhile it is cooking.

then finally add butter at last and cook for 5 min.

then fish curry is ready to serve.

fish curry / chepala pulusu is famous in nellore

It goes well with rice, even it can be eaten with idlis , plain dosas .

fish curry tastes good on the next day than the day it is cooked..

enjoy the fish curry

MINT CHICKEN CURRY

Ingredients:

chicken - 1/2 kg
Mint leaves - hand full
fresh coconut - half
ginger - 2 inch ( as u required it )
garlic - 1
onion - 2
green chilli - 3,4
cinnamom - 1
cloves - 2-3
coriander powder
mustard seeds - 1 tsp
cumin seeds - 1 tsp
urad dal - 1 tsp ( optional)
curry leaves .
oil - 3 spoons
salt - as per taste.

Method:

1.Cut, clean and wash the chicken pieces.
2. cut coconut into small pieces , peel the ginger and garlic,green chillies, wash the mint leaves and grind all these into a fine paste in mixer.
3.put a pan , add 3 tsp of oil
to this add cinamom, cloves, cumin, mustard, urad dal, curry leaves ,fry until they become brown, then add onions and fry add little salt so that onions gets fried very fastly.

4. when onions are fried well, then add chicken some turmeric powder, coriander powder and some red chilli powderand the ground coconut paste and fry for about 5 minutes .

5.Then add 2 - 3 cups of water to cook the chicken , then put on the lid, cook untill chicken becomes soften ,check the salt and then garnish with coriander and mint leaves .

6. Serve hot with rice or chapathi, pulkas