chole masala-- Boiled chick peas in spicy curry sauce

Chole is a North Indian (punjabi)vegetarian dish made with chick peas in a spicy curry sauce.I have tried out many chole recipes in past but I couldn't get the great taste.I got this recipe from one of my North Indian friend who makes absolutely mouth watering Chole.So let's dig in.

I'm reposting this recipe for the event My Legume Love Affair - Ninth Helping (MLLA9)hosted by Laura (click for laura's blog)and created by Susan (link to event)

Ingredients:

2 cups chick peas (soak them for about 6 hrs)( you can also use canned chick peas),

2 tomatoes (boil and puree in blender),

1 medium onion (make paste),

1 small onion diced,

1/2 tsp turmeric powder,

1tsp red chili powder,

2 tsp ginger garlic paste,

2-3 tsp chole masala powder(available in Indian food Aile),

2 bay leaves,

1 inch cinnamon stick,

3-4 cloves,

1tsp sugar,

2 tbs oil,

salt to taste

recipe:

• Boil the soaked chick peas.You can add baking soda to chick peas while boiled if they are not soaked well.
• In a heavy bottomed pan add oil and add bay leaf,cinnamon and cloves.
• Add diced onion and saute.Once they are translucent add the onion paste and fry.
• Add ginger garlic paste and cook for 2 minutes.
• Add the pureed tomato ,turmeric powder and salt.Keep the lid and cook for 2-3 minutes.
• Add chili powder and chole masala and cook for about a minute.
• Add the boiled chic peas and add some warm water in order to get more gravy.
• Add 1tsp sugar and cook till the gravy thickens.
• Garnish with coriander and serve hot woth rotis or puris.

Note : If you are using boiled chick peas you don't need to boil so much as they become tender easily

carrot rice

carrot rice is a very delicious,nutritive recipe with right balance of flavors .This is such a quick recipe that you will get addicted to making this dish more often than you think.With its yummy taste you can persuade even pickiest eaters to get their daily dosage (or may be part of ..)of nutrients.

Ingredients:

21/2 cups basmati rice (rice cooker cups),

2 medium carrots grated,

1/2 cup peas,

1tbs ginger garlic paste,

1 tsp garam masala,

1tsp red chili powder,

1/2 tsp turmeric powder,2 -3 green chillies,

2tbs oil,

few coriander leaves chopped,

salt to taste.

For seasoning:

1tsp urad dhal,

1tsp mustard seeds,

1 tsp cumin seeds,

1 strand curry leaves.

recipe:

• Cook basmati rice in rice cooker using 11/2 cups water for every cup of rice.(if you are cooking on stove you might need little more water .so adjust accordingly).
• Heat oil in a heavy bottomed pan and do the seasoning by adding urad dhal,mustard seeds,cumin seeds and curry leaves in order.
• Add turmeric powder and ginger garlic paste to the seasoning and fry.
• Add peas and saute for about a minute.
• Add the grated carrot and fry for 2-3 minutes.
• Add salt ,red chili powder and garam masala and fry for a minute.
• Add the cooked rice and coriander leaves and mix well.
• serve hot.

I am reposting this for cfk-rice event hosted by Trupti and brainchild of Sharmi

Bisibela bath / sambar rice

When I first heard of bisibelabath or sambar rice I just thought why take pain making this recipe ??why not just eat rice and sambar mixed????. But later when i tasted it in SV temple in Maryland it's that moment I really decided to try out this recipe. From then on it has been one of our favourite Friday dinner recipes.I think it's an intelligently formulated recipe with has rich supply of carbs,protein,vitamins and minerals. I usually do this using the mtr bisibelabath paste from Indian stores (lazy me.. semi home made :) ) but I managed to get the recipe for masala from my friend.

Ingredients:

1 cup rice uncooked,

3/4 cup toor dhal,

4 cups water,

1 cup vegetables ( bottle guard, carrots,peas,beans ..any thing you can use in sambar except drumsticks),

1 medium onions cut into 1" pieces,

1-2 tomatoes diced,

1/2 tsp turmeric,

salt to taste

for seasoning:

5-10 cashew nuts,

3 red chillies,

1/2 tsp urad dhal,

1/2 tsp mustard seeds,

1/2 tsp cumin seeds,
curry leaves few,

1tbs oil.

for the masala paste:

1tsp bengal gram ,

tbs coriander,

1/4 tsp fenugreek seeds,

1/2 tsp cumin seeds,

3 red chillies,

1 tsp black pepper,

1/2 tsp khus khus,

2 tbs coconut grated,

recipe:

• Roast all the ingredients for masala paste one by one and grind to make a fine paste.
• Cook toor dhal and rice in a pressure cooker adding 4 cups of water.
• Cook the vegetables separately.
• Add the cooked vegetables to the cooked rice and dhal.
• Add turmeric powder ,salt and the grind masala paste to it.Add little water at this step if needed.
• Simmer and cook for about 5 mins stirring occasionally.
• In a small pan do the seasoning adding the cashew nuts,urad dhal ,cumin seeds,mustard seeds,red chillies ,curry leaf and hing respectively.
• Add the seasoning to the rice mixture.
• Serve hot with papad or raitha.

Note: you can substitute the grind masala paste with bisibelabath paste ( i use MTR)available in market. you can do the seasoning with ghee or you can add few teaspoons of ghee while cooking to make it more tastier

Tomato pulusu--Hot and spicy cousin of tomato soup

This is an authentic recipe passed on to me from my mom. I always get very good feedback whenever i make this recipe and especially it's big hit with the kids.I love tomatoes for their taste,color and nutrients.So try out this one and you won't be disappointed.

Ingredients:

6 large tomatoes,

5-10 green chillies diced,

1tbs ginger garlic paste,

1tsp garam masala,

1 onion ground...(I use the pulse button in Indian mixer so that it don't become fine paste),

tamarind extract(soak tamarind about lime size and extract the juice...adjust the quantity if the tomatoes are tangy),

pinch of turmeric,

1tsp sugar,

1tbs oil,

salt to taste

recipe:

• Boil the tomatoes and puree them in a blender.(make sure they are cold before you blend or else it makes the lid pop while blending.


• In a heavy bottomed pan add oil and add green chillies,turmeric and onion.


• cook the onion till the oil separates and add ginger garlic paste and cook for 2-3 minutes.


• Add pureed tomato to the onion paste and cook.


• Add tamarind juice to it and bring to boil.Then simmer it and cook it for about 10 minutes.


• Add garam masala,sugar and cook for 2 minutes and add cilantro(coriander).


• serve hot with plain rice.

Note: Use red ,ripe tomatoes for this recipe which brings real color for this recipe.

chilli chicken

Chili chicken is most popular appetiser tickling the taste buds of food lovers till day.Even though it is a Chinese recipe it has made its way to different cuisines . Here is andhra style chili chicken recipe....

Ingredients:

2lbs boneless,skinless chicken cut into 1"pieces,

2tbs ginger garlic paste,

2tsp red chili powder,

2tbs all purpose flour,

2 tbs corn flour,

oil for frying,

1 egg,

1tbs lemon juice,

5-10 cashew nuts,

6-10 green chillies,

curry leaves,

1 medium onion diced,

1 bell pepper diced,

1cup plain yogurt,

few drops food color(optional),

salt to taste.

recipe:

• Add egg,salt,chili powder,ginger garlic,flour,corn flour,lemon juice and chicken and marinate it for 1 hour.


• Deep fry the marinated chicken pieces.


• In another heavy bottomed pan heat 2 tbs of oil add cashews ,green chillies and onions.


• When the onions are translucent add bell pepper and add little salt to it .


• When the bell pepper is cooked add the blended plain yogurt and food color.


• Keep it stirring and add the chicken pieces .


• cook for 2-3 minutes .


• serve hot with cilantro on top.