Kala Chana Curry No Onion No Garlic

Ingredients:

Kala chana (Raw) – 1.5 cups, soak it overnight

Tomatoes – 3 mdeium

Ginger – 1 inch

Green pepper, fresh – 2

Cumin seeds – 1 tsp

Dry Fenugreek leaves (Kasoori Methi) – 1 tbsp

Dry Spices:

Turmeric – 1 tsp

Paprika – 1 tsp

Coriander powder – 1.5 tbsp

Garam masala – 1 tsp

Water

Salt – to taste

Cilantro leaves – 2 springs for garnishing

Ghee – 2 tbsp (optional)

Method

1. Pressure cook kala chana with some salt added to water.

2. Do not throw the water left in the pressure cooker.

3. Chop tomatoes and ginger.

4. Heat oil, add cumin seeds and asafetida.

5. Next add ginger and green chili.

6. Add chopped tomatoes and pressure cook the mix for 3-4 whistle.

7. Release pressure.

8. Add all the dry spices including kasoori methi.

9. Cook till the above mix starts releasing oil

10. Add the boiled chana along with the water.

11. Add more water to adjust the consistency

12. Cook till the gravy thickens.

13. Adjust for salt.

14. Add some ghee to give a rich flavor

15. Garnish with cilantro and serve !

Comments

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker. Pour all the milk and turn on the rice cooker and cover the lid. It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked. Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...

Renus Kitchen

Search This Blog