How to Prepare Chana Masala Curry Recipe

   Masquerading under the moniker of Chola Bhatura, the quintissential street food king of Punjabi cuisine is the humble "Chana Masala" which loosely translates to North Indian Spicy Chickpeas, well not really. It basically means Spicy Chickpeas, I just added the North Indian bit. Every home has their own way  of making "Channa Masala  and there are so many different recipes for this favorite item out there! My special thoughts of this dish, are always when combined with Batura. TH always loves Channa Batura, steaming hot with a side of Channa Masala, doled up with sliced raw onions and a dash of lemon. I have at least 3 versions of this dish, but I can never really be satisfied.  Somewhere along the line, as I was shooting this pic, I got tickled with the aromas wafting,  and was in danger of scooping a spoonful then and there but reasoning prevailed!!!...  I have always loved this very fragrant, very spicy dish. It is responsible for my love affair with the mighty chickpea. My amma used to make this with a lot of love and care, slowly simmered over low to medium heat for almost 1 hour and it was absolutely gorgeous in its complexity and flavours. She always soaked the chickpeas overnight with a dash of bicarbonate of soda or baking powder. And I continued that tradition for a long time before I developed the ease of canned chickpeas. Because, I do believe that dry chickpeas that are soaked impart a more robust, more authentic flavour to this wonderful dish than the canned chickpeas swimming in some sticky liquid (which has to be completely rinsed off). So one of these days, I might take a clean break from my hectic schedule to go old school and cook the "chana" as my mum used to make. This is one of the reasons I love this curry so much. It is really healthy and it is a fantastic meal. It will leave you feeling totally satisfied because the flavour is really rich. Also the ingredients are nutritious and will fill you for a long time. I even tried this on my amma, dad who is a carnivore and he loved it. I do love hot chilies  but often prefer my Indian curries to be milder and more aromatic. I want to taste the cinnamon, cardamom, coriander and cumin in this recipe so I only use a small amount of chili but this is just my preference. If you want it hotter either add more dried chili or blend fresh ones into the curry paste.

Ingredients :-

• Chana (Chick Peas) 1 big cup
• Onion paste 1 cup
• Tomatoes 2
• Ginger garlic paste 1 tbsp
• Turmeric powder 1/2 tsp
• Red Chili powder 2 tbsp
• Green Chilies 3
• Cashew nuts 8
• Tamarind paste 2 tbsp
• Coriander powder 1 tbsp
• Cumin seeds 1 tsp
• Garam masala powder 1 tbsp
• Oil 8 tbsp
• Butter 3 tbsp
• Salt to taste
• Sugar 1 tbsp
• Coriander leaves 
• Fresh coconut paste 1/2 cup (or) Coconut milk

Preparation :-

1. First take a bowl add chick peas, then add water and soak it over night. Next day take a cooker add soaked chick peas, salt and then cook it for 2 vissels. 
2. Next start next process to make the curry. Now take a pan add oil to heat, when oil and butter is heated then add onion paste, ginger garlic paste and fry it for lite gold color.
3. When the onion is came gold color, then add tomato pieces, green chilie pieces,  turmeric powder, salt, and fry it for tomato pieces for soft.
4. Fry it for oil will oozes out... When oil is oozes out then add red chili powder, cashew nuts, coconut paste again fry it for.
5. Now add coriander powder and mix it well for. Again fry it for oil oozes out. Then add boiled chick peas and mix it well, then cook i t for 5 minutes.
6. After add 1 glass water, tamarind paste and mix it, then boil it in low flame for 10 minutes. 
7. When the chick peas is totally boiled then add sugar, garam masala powder and mix it, then add coriander leaves again mix then turn to a serving bowl......

So tasty and spicy dish 'Chana Masala' curry recipe... You can serve this with onion rings.. You can serve this recipe with chapati, roti, puri.. Its great combination to eat this curry.. So friends try this recipe in your home and then seed to a feed back to me...... :-)

 

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How to Prepare Andhra Style Brinjal Pickle

     Hi friends, today one different and spicy pickle "Andhra Special Avakaya".... In Andhra we prepare seasonal pickles, like Tomato, Mango, Tamarind, Lemon pickle, more and more pickles..... In summer time we prepare these pickles in home and  store it for year... Not only that, we prepare vadiyalu, also prepared in this summer.... Andhra means pickle's.... Its very special, some areas prepared non veg also like fish, prawns, chicken etc..., so many type of pickle's in Andhra.. But today I will share one different and spicy pickle "Brinjal Pickle". Its very easy to make in your home.... This pickle will be store minimum 8 to 10 days. So simple process and taste is mmmmmmmhhhhhhh..... No words to share here, you must prepare and then enjoy the taste...  My amma prepare so many pickles in your home, in summer time she will prepare pickles... Actually I saw this Brinjal pickle in online, so I asked my amma, amma you know brinjal pickle... My amma told ya I know.. Then she will   prepare this Brinjal Pickle in my home... Amma will prepared this pickle in morning, and then serve it in dinner time.... It really amazing guys........ So I will share this recipe in my blog try this pickle in your home and taste it. Simple ingredients and also preparation is quantity measurement is must for this pickle so see the measurement for this...  If you find this Brinjal Pickle recipe is useful then please share with your friends. Here we have given list of ingredients and procedure on how to make Brinjal Pickle recipe, so that any one can make this Brinjal Pickle very easily without any experiance on making this recipe. This is not a seasonal pickle so friends try this......... :) 

Ingredients :-

• Brinjal  1/4 kg
• Garlic clove 15
• Cumin seeds  1 tbsp
• Mustard seeds 2 tbsp
• Fenugreek seeds 1/2 tsp
• Red Chili powder 4 tbsp
• Salt 4 tbsp
• Oil 100 grams
• Jeera 1 tsp
• Mustard seeds 1 tsp
• Dry red chilies 4

Preparation :-

1. First take a pan add jeera, mustard seeds fry it for good smell. When it came good smell then move it to a bowl.
2. Then cool it for 10 minutes, now add to jar, then grind it fine powder. And then put it a side.
3. Next take brinjal's clean it then cut into small cubes, now take a pan add oil to heat. When oil is heated then add chopped brinjal pieces and fry it for lite golden color.
4. Next take a bowl add salt, red chili powder, jeera, mustard seeds powder, peal garlic cloves, fenugreek powder, oil (fried brinjal pieces  oil cool it then use that oil only for good taste), now mix  it well.
5. Then add fried brinjal pieces (Brinjal pieces is cool then use it) and mix it well for with help of your hands only. (Its so good taste will be came we will mix it with your hands)
6. Then take a pan add 8 tbsp oil to heat, when oil is heated then add mustard seeds, red chili pieces and fry it for then move it to a side and cool it for 15 minutes.
7. After 15 minutes add this mixture in to brinjal mixture and mix it well for. When mixture is catched all brinjal pieces. 
8. Then take a clean and neat dry bottle or tight container add this brinjal pickle to store this. It will be store 8 to 10 days only..... You can store in fridge also for safe....

      Now the tasty and spicy delicious recipe Brinjal Pickle Recipe is ready to  eat... You can serve this pickle with rice, idly, dosa, chapati etc..., I will eat this pickle with hot rice and ghee, with brinjal pickle 1 spoon and mix it then eat this mmmmmmmmmhhhhhhh......... Its amazing tasty.. So friends try this recipe in your home and then send to a feed back to me.........

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How to Cook Leafy Pakora Recipe Indian Snack

   Leafy Pakoda is a very quick and easy tea time snack or a starter which can be made in no time. I am just not going to give a very elaborate introduction for this pakodas, just try it out guys you will surely love it. Check out Onion Pakodas,  Besan Pakodas and other Starters/Evening snacks  here.  Spinach pakora, a crispy and easy snack to enjoy with tea. Green leafy vegetables like Spinach, Amaranths, fenugreek etc... Spinach fritters are an easy way to incorporate greens in kids diet as they all loved it. Leafy Pakoda is an easy to do snack using Spinach. Learn how to prepare Pakoda recipes. Leafy  Pakoda is a healthy and nutritious Indian snack. Share and Recommend Leafy Pakoda recipes. Leafy Pakoda Recipe Learn how to make andhra Leafy Pakoda recipe at home yourself, as we have given the complete list of food ingredients required for the prepartion of Leafy Pakoda with the easy cooking tips on how to cook Leafy Pakoda recipe. Leafy pakora is a simple leafy fritters snack recipe. I had a bunch of spinach and was in a mood to eat some crispy, hot snack and settled on making these leafy pakoda. These pakoda are really yummy and since we add spinach some leafs, it is a more healthier version of pakoras. They can be served with tea or coffee as a snack. This recipe is very good to health and very easy to make this recipe... And also preparation is so easy to make this snack in evening time with sip of tea / coffee...... To enjoy the snack item..... So let’s start the recipe . 

Ingredients :-

• Amaranth leafs 1 cup
• Fenugreek leafs 1/2 cup
• Palak (Spinach) 1 cup 
• Besan Flour 1 cup
• Green chilies 6
• Coriander powder 1 tsp
• Salt to taste
• Onions 2
• Garam masala powder 1 tsp
• Rice flour 6 tbsp
• Oil for deep fry
• Curry leafs
• Ginger garlic paste 1 tsp
• Coriander leaves

Preparation :-

1.  First take a bowl add amaranth leafs, fenugreek leafs, palak leaf, coriander leafs, green chilies, finely chopped onions, chopped curry leafs, salt, coriander powder, besan flour, and mix it well.
2. Then add some water and  mix it well for, like pakoda batter mix it.. 
3. Now take a wok add oil to heat it, when oil is heated then spread it the batter with help of your batter like pakoda...
4. And fry it golden color came, then move it to a paper towel and then serve it to a plate and then serve it... 

And now the tasty and delicious recipe, leafy pakora recipe serve with evening tea time... With snack...... So friends try this recipe in evening time and serve it hot....... Try this taste snack in your home and then send to a feed back to me guysssss......... :)

  

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How to Prepare Instant Ragi Dosa Recipe Easily

   Hi friends, today one different recipe "Ragi Dosa"........ Very easy to prepare and so tasty break fast.... If you find this Instant Ragi Dosa recipe is useful then please share with your friends. Here we have given list of ingredients and procedure on how to make Instant Ragi Dosa recipe, so that any one can make this Instant Ragi Dosa very easily without any experiance on making this recipe. Here is a very healthy and also a tasty recipe. In this version, I tried with dosa batter with the ragi flour. This time ragi dosa was very crispy and also very tasty. It made no difference with the regular dosa. Ragi has many health benefits and therefore this would be definitely a good breakfast and dinner to many people. No doubt...!!! kids too will enjoy this crispy ragi dosa...!!! ;-).  I tried these instant ragi dosa’s and they came out really good. We absolutely enjoyed these dosa’s. This batter need not be fermented. We just need to have dosa batter ready. Ok..When you are up against stress and tension and have no time to cook anything, our lovable dosa or idli comes in handy.. But sometimes it makes us so bore when we have same dish again and again..So lets have a small variation in our traditional dosa recipes..This Dosa is a instant variety,so you can whip up this any night of the week..I have one more instant dosa recipe in my blog which is Instant Ragi Dosa.. As you all know that ragi is good for diabetics.. It controls your blood sugar level and keeps it in balance.. I will post many more ragi dishes soon, so wait for it. I hope you love it and off you go to the step by step recipe with pictures. In this recipe we want dosa batter, first day use plan dosa, second add ragi flour and mix it then use rasgi dosa... Are dosa batter prepare to night, next day add ragi flour and make it for dosa's...... Lets see the ingredients to make the Ragi Dosa......

Ingredients :-

• Dosa batter 
• Ragi flour 1 cup
• Onion 1
• Oil for dosa
• Salt to taste

Preparation :-

1. First take dosa batter to a big bowl (3 cups dosa batter 1 cup ragi flour) and mix it well. Then add salt to taste, water little bit for. Mix it like a dosa batter......
   
2. Next take onion chopped it finely. Then take a dosa pan to heat it, when pan is heated then make dosa.
   
3. Now add finely chopped onions, to dosa, then add oil to fry the dosa... Fry it in medium flame.....
   
4. When dosa is fried then move it to a plate and then serve it with coconut chutney / red chili powder / any chutney/ tomato pickle / pappula power (dal red chili powder).... to serve this break fast recipe......
   

                  When dosa is fried then move it to a serving plate and serve it hot..............

          

So tasty and delicious break fast recipe "Ragi Dosa" is ready to serve... This so tasty and healthy recipe... So friends try this recipe in your home and then send to me your feed back to me guys........ :)

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Kashmiri Chaman Kaliya Recipe How to Prepare

    Kashmiri cuisine is primarily meat based. Vegetarian food though present, perhaps is not in a great deal of variety as in other parts of India. Kashmiri vegetarian (and non-vegetarian) food includes local vegetables and fruits like spinach or greens (haak), turnips, radish, lotus stem (nadir), brinjals, plums, apricots, green apples etc. Kashmiri cuisine is greatly influenced by Persian, Afghani and Central Asian cuisines. It is also broadly divided into Hindu Kashmiri Pandit style of cooking and Muslim style of cooking. Both differ greatly from one another.

  Chaman Kaliya – Cardamom and fennel scented paneer cooked in a whole milk. Rich, creamy and with the right notes of spice. A dish that is so very easy to put together that you might like to make it more often. And often it is made in Kashmiri homes, especially when there is a Vegetarian feast. Kashmiri Wazwaan cuisine is fabled for it’s meat dishes, but the vegetarian cuisine when done right, is in fact quite amazing as well.  Chaman Kaliya or Paneer/ Indian Milk Cheese In Yellow Gravy to go with other dishes. Chaman Kaliya is quite fragrant owing its fragrance to ground cardamom and fennel. It is reasonably easy to make too. A low calorie version of Chaman Kaliya - Indian (Kashmiri) preparation of paneer (Indian milk cheese) in a spiced yellow gravy. Actually I saw this recipe in T.V. channel the color is so good and the recipe also so easy, I wrote this recipe in my book. Then I prepare this tasty recipe in my home wow its so tasty recipe... Actually this recipe is festival recipe... for Shivratri festival. That day people will be fasting that y they are prepare this recipe...  K then I like this recipe then I start this recipe in my home wow its really so tasty... Off course high and heavy calories item so we eat this curry limited to taste this.....  So friends see the process to make Simple and tasty recipe "Chaman Kaliya" Gravy......  Lets see the process to make the gravy...

Ingredients :-

• Paneer cubes 1 cup
• Milk 1 cup
• Curd 1/2 cup
• Cinnamon stick pieces 3
• Cloves 5
• Cardamoms 3
• Turmeric powder 1/4 tsp
• Ginger powder 1/2 tsp
• Fennel powder 1 tsp
• Shah Jerra 1 tsp
• Hing powder pinch 
• Salt to taste
• Green chili pieces 8
• Jerra 1 tsp
• Cream 1/4 cup
• Mint leaves 
• Coriander leafs  
• Olive Oil 6 tbsp
• Mustard Oil for deep fry

Preparation :-

1. First take a wok add mustard oil for deep fry, when oil is heated then add paneer cubes and fry it for lite gold color. Then paneer is fried then move it to a paper towel.
2. Next take a wok add olive oil to heat, when oil is heated then add cinnamon stick pieces, cloves, cardamoms, shah jeera, jeera fry it.
3. Then add chopped coriander leaves, mint leaves, turmeric powder, fennel powder, ginger powder, hing powder and mix it well for. 
4. Now add curd, milk , and mix it well for low flame... And boil it for 5 minutes.. Then add salt mix it well. Then put the lid to boil it for again 10 minutes in low flame.
5. When the mixture is came thick consistence, then add fried paneer cubes and mix it well. And again put the lid and cook it for 5 more minutes....
6. After 5 minutes mix it again, then add cream and switch off the gas and mix it well. Again put the lid for 3 minutes for rest..... And then move it to a serving bowl and serve it hot.....

And now the tasty and delicious recipe is ready... to serve... Its very tasty and delicious curry to it with roti, naan, chapati, pulka, paratha.... its so tasty eat these...... So friends try this recipe and then send to me your feed back to me........

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Aloo Gasagasalu Kurma Recipe How to Prepare

   Korma or Kurma is a mild curry sauce made with coconut and poppy seeds paste. Potato kurma is the most common form of veg kurma which goes with any kind of dish. Very mildly flavored with spices and its the perfect combo for Pulavs / Biryani/ Chapati / Puri/ Paratha…

Aloo Kurma / Potato Korma / Bangaladumpa Kurma / Qorma / Alu Kurma / Potato Coconut Gravy.. Potato kurma is my favourite kurma recipe for chapathi, poori, or biryani. I learned this potato kurma recipe from my amma. She is an awesome cook. Also this is my family favourite korma for steam rice / chapati / puri. This is very simple and easy to make side dish korma for chapathi. To make this south Indian style potato kurma, you need small potatoes, coconut, poppy seeds, onion, tomato and spices. Fresh coconut and poppy seeds are the key ingredients which elevate the flavors of the potato korma by leaps and bounds. Do not omit or skimp on these two ingredients if you want to taste the authentic aloo korma. Judging by the ingredients, many of you will expect today’s Potato Korma recipe to be tasty. Yes, I am confident about your positive reaction to this aloo korma. I did blog a recipe for Aloo Korma earlier but today’s recipe is a slight variation. Just an addition of few more ingredients to the original korma recipe, changes the flavor profile tremendously. 

  Potatoes are not only rich in carbohydrates but also contains many other health benefits.Iron plays an important role in our body which is provided by potatoes.Potato can be said as the anti-stress mineral because of its rich mineral properties. Potatoes are one of the key ingredient in Indian dishes.They are tasty as well as healthy to.Potatoes are always linked with weight gain but have you ever thought about its health benefits? Potatoes are one of the healthy food of the daily diet which not only benefits internally but externally to. Potatoes are rich in Carbohydrates and also contains some amount of proteins. Potatoes mainly contain carbohydrates that is why it keeps the digestive system under control. Those who have problems in digesting food can eat potatoes as they need energy to. Minerals like vitamin-C, vitamin-B complex, potassium, magnesium, phosphorus and zinc are very useful for skin purpose. Try this rich, creamy and finger licking restaurant style potato kurma recipe for chapathi and let me know how it tasted.  The clean flavors of the vegetarian korma makes it an immensely satisfying side with flavored rice like to eat steam rice, biryani, pulao, roti or chapati. But this curry is to eat with steam rice also so tasty so friends try this recipe in lunch time... I will show this for lunch.. try this tasty recipe.....

Follow the instructions below to learn how to make potato korma recipe..

Ingredients :

• Boiled Potatoes 250 grams
• Onions 2
• Tomatoes 2
• Fresh coconut pieces 1/2 cup
• Poppy seeds 8 tbsp
• Ginger garlic paste 1 tbsp
• Cloves 5
• Cinnamon stick 4 pieces
• Green chilies 5
• Red chili powder 1 tbsp
• Garam masala powder 1 tbsp
• Shah jeera 1 tsp
• Milk 1/2 glass
• Cashew nuts 6
• Turmeric powder 1/2 tsp
• Salt to taste
• Oil 10 tbsp
• Coriander leafs 

Preparation :

1. First take a pan add poppy seed for dry roasted for good smell (fry it in low flame only.). It came good smell then move it to a jar, add chopped coconut pieces and grind it, then add milk again grind it fine paste and move it to a side....
2. Next take a wok add oil to heat, when oil is heated then add cloves, cinnamon stick pieces, shah jeera fry it for.
3. When the masala is fried, then add finely chopped onions, chopped green chilies to fry it for lite pink color. Then add ginger garlic paste fry it for 3 more minutes.
4. Now add boiled potato pieces (boiled potato and cut it in medium pieces, don't cut small pieces for this curry), and mix it well for. And boil it for 3 minutes in low flame.
5. Then add turmeric powder, salt and mix it well for. And again cook it for few minutes to fry.
6. And then add coconut, poppy seeds paste, red chili powder and mix it well. And fry it for oil will oozes out, when oil is oozes out then add water 1 glass and mix it well.
7. And boil it for 5 minutes, with help of lid. Boil it in medium flame. After 5 minutes open the lid and mix it well.. then add garam masala powder mix it.. 
8. Then add coriander leafs mix it, and cook it for 2 minutes.. After 2 minutes move it to a serving bowl and then serve it.....

And then the taste and delicious recipe "Potato Kurma" is ready to serve... It's so good to eat with steam rice.. Its prefect combo to steam rice, roti, chapati, pulav, etc..., But  I prefer to eat wit steam rice... In Andhra we eat this recipe in rice.. Off-courses good to eat chapati also so good... So friends try this tasty recipe in your home and then send to me your feed back to me friends.... :-) 

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