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.

CORN ALOO CHAAT

Ingredients:

corn boiled  - 1 cup
aloo ( boiled & mashed ) - 1 cup
onion (chopped )  - 2
coriander leaves ( chopped )
urad dal - 2 tsp
redchilli powder - 1/2 tsp
chaat masala - 1/2 tsp

garam masala - 1/4 th tsp
salt
leom juice - 2 tsp
oil - 1 tsp

Method:

put a pan add 1 tsp of oil add urad dal onions , corn , aloo , chaat masala , garam masala , salt , chilli pwdr and mix well .

garnish it with coriander leaves , and add lime juice over it

easy and healthy snack is ready to eat .

have a nice evening with a variety of snack  and quick to make ..
dont ignore corn its healthy..........

METHI PULAO

Ingredients:

 

  Basmati Rice or any rice of ur choice        - 2 Cups

 

 methi (fenugreek) leaves (chopped) 2 cups
 

  tomatoes (chopped)   - 2
 

 ginger -garlic (paste) - 1tsp

 

onion ( chopped )
 

  green chilies (chopped)  - 2-3

 

coriander powder             - 2tsp
 

 turmeric powder           - 1/4th tsp
 

Red chili powder to taste  - 1 tsp
 

curry leaves , coriander leaves 

 

Salt to taste

 

oil   - 1tsp

Method:


wash and soak the rice for 15 minutes.

chopp and Wash methi properly and drain the water and keep aside

Heat oil in the cooker  and add red chilli and ginger -garlic paste and fry till light brown.

then add curry leaves .

Now add onions fry and then add  tomatoes,  Methi, green chilies, salt, chili powder , coriander powder  and turmeric powder, salt and  Stir-fry for 10 minutes.

Add rice and fry well for another 5 minutes.

Add 3 1/4th cups of water and pressure cook on low flame for 3 whistles and turn it off

open the lid and add coriander leaves and mix it well

Serve hot  methi  pulao with chilled raita or tandoori chicken or any other gravy varieties .

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

PEANUT BURFI/ GROUNDNUT BURFI / CHIKKI / VERUSENAGA MUDDALU

Ingredients:

Roasted peanuts (groundnuts, verusenagakayalu ) - 1 and 1/2 cups

  jaggery - 1and 1/2 cups

Method

1.Coarsely powder the fried peanuts.

2.Heat up the jaggery in a heavy bottomed vessel without adding any water(not even a drop) .

3.Once the jaggery  melts completely, reduce the heat to low.

4.Grease the reverse side of a plate and keep it ready.

5.Add the peanut powder and stir continuously until it thickens and mixes evenly. This will take a couple of minutes.

6.Pour the mixture over the greased side and roll it out evenly using a spoon n.

 

7.Immediately cut into pieces or make round balls (while still warm) as it may not be possible to cut the burfi or to make round balls  when it gets cool down.