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CHANNA MASALA
Channa 1cup
Onion 1
Tomato 1
Fennel seeds 1/2 tsp
Red chili powder 1 tsp
Garam masala 1 tsp (curry powder)
Coconut milk 3/4 cup
Coriander leaves
Salt
Oil
Soaked the channa in water for 16 hrs.
Cook channa in a cooker, drain the excess water and keep it aside.
Heat the pan with the oil and add fennel seeds when it pops add the choppedonion and fry until it becomes golden brown.
Then add chopped tomato and fry for 3 minutes, add chili powder, garam masala (curry powder) fry well, when the aroma comes out add thecooked channa and add little water into it.
Now add the salt and coconut milk, bring to boil in the medium heat for 6 min. Garnish with the coriander leaves and remove from the stove.
DUM ALOO
Potatoes 4 (medium)
Onion 1 (large)
Garlic cloves 4 (chopped)
Ginger 1/2 inch (chopped)
Red chili powder 1 tsp
Garam masala 1 tsp (curry powder)
Turmeric powder 1/2 tsp
Bay leaves 4
Coriander leaves chopped
Salt
Oil
Grind the onion, garlic, ginger into paste with adding 1/2 cup water.
Boil the potato (not very soft), peel off the skin. If it is medium size potato chop into big pieces. Keep it aside.
Heat the pan with oil, add bay leaves, ground paste, fry until the aroma comes out. Add turmeric powder, red chili powder, garam masala and salt.
Stir well. Now add chopped potatoes and mix well. Cook in the low flame until it becomes thick.
Garnish with the chopped onion and chopped coriander leaves.
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