Channa / Chole Masala Gravy

Ingredients:-

• Kabuli Channa -1 cup                    (soaked in water for 8 hours or overnight)
• Ginger - 1 inch piece
• Garlic - 5-6 pods
• Onion - 1 small
• Tomato - 3 small
• Jeera - 1/2 Tsp
• Onion Chopped - 1 large
• Green Chillies - 2 sliced
• Turmeric Powder - 1/2 Tsp
• Coriander Powder - 1 Tbsp
• Cumin Powder - 1 Tbsp
• Red Chilli Powder - 1 Tsp
• Garam Masala Powder - 1/2 Tsp
• Chole Masala Powder - 1 Tsp
• Coriander Chopped- 1/2 Cup
• Cooking Oil
• Salt as per taste

 

Method to Prepare :- 

•  Pressure cook the Channa till soft and set aside.
•  In a mixer/blender blend together ginger,garlic,onion,tomato,jeera & soaked & cooked    Channa(1/2cup) into a paste.

• In a pan heat about 3 Tbsps. of cooking oil saute in the chopped onions,green chillies, fry till a little browned,add in the paste and saute till the raw smell has gone.
• Add in the dry ingredients salt,turmeric,coriander,cumin,red chilli,garam masala & chole masala powders ,mix well by adding a little water as per required.
• Now add in the pre-cooked Channa & chopped coriander & cook on simmer for about 10 minutes

Tips:-

• Garnish with Butter,Coriander,ring Onions and Tomato.
• Serve with Bhaturas,Puris, Parathas, Chapatis or Rice.

Mangalore Buns

  Ingredients :-

• Maida - 2 Cups
• Ripened mashed Bananas - 1/2 Cup
• Sugar - 2 Tbsp
• Curds - 2 Tbsp
• Baking soda - 1/4 Tsp
• Cumin seeds - 1/2 Tsp
• Pepper powder - 1/2 Tsp
• Oil for deep frying
• Salt as per taste

Method to Prepare :-

• In a bowl add maida, sugar, salt, cumin seeds,pepper,soda,curds & mashed bananasand a few teaspoons of oil ,knead well into a stiff dough (The amount of flour specified is approximate,add enough to make a stiff dough.)
• Cover it and leave for about 4-6 hrs.(or overnight)
• Heat cooking oil in pan.
• Take small balls of dough and roll into small puris (atleast 1/2cm thickness each),deep fry as you fry regular pooris pressing lightly till it puffs up .
• Serve with coconut chutney.

RAW BANANA CUTLET

Ingredients :-

• Raw Banana - 2 Cups(peeled,boiled & mashed)
• Green Peas - 1 Cup(boiled & mashed)
• Coriander Leaves Chopped - 1/2 Cup
• Green Chilli Paste - 2 Tsp.(as per taste)
• Coriander Powder - 1/2 Tsp.
• Red Chilli Powder - 1/2 Tsp.
• Aamchur Powder - 1/4 Tsp.
• Turmeric Powder - 1/8 Tsp.
• Whole Cashews for decorating
• Salt as per taste
• Oil for deep frying - 300 ml

Method to Prepare :-

• In a bowl mix in the mashed raw banana & green peas,add in chopped coriander, green chilli paste,coriander powder,red chilli powder,aamchur powder,turmeric & salt ,mix well to form a ball
• Lightly grease your hands,make an oval or round shape and keep it aside.
• Press in a whole cashew each into each cutlet
• Heat enough oil for frying & start frying 5-6 at a time
• When both sides of cutlets are golden brown, remove from the oil.
• Serve hot with tomato ketchup.

Tips :- This cutlets can  either be shallow fried in a flat pan with lesser oil.

MOOLI PARATHAS

Ingredients :-

• Whole wheat flour - 2 cups
• Grated white radish (mooli) - 3/4 Cup
• Chopped Coriander - 1/4 Cup
• Curds - 3/4 Cup
• Turmeric powder - 1/2 Tsp
• Red chilli powder - 1 Tsp
• Oil - 1 Tsp
• Salt as per taste
• Extra oil for frying

Method to Prepare :-

•     Mix in wheat flour,grated radish,chopped coriander,turmeric powder,red chilli powder,salt,curds  and knead into a soft dough, adding a little water if required.
•     Divide the dough into equal portions, roll out each portion thinly into a circle.
•     Heat a non-stick pan / tawa
•     Fry each paratha on both sides on a non-stick pan/tawa, dribbling a little oil on each side, until brown spots appear on the surface.
•     Serve hot or cold with curds & pickle.

METHI PARATHA

Ingredients:

• Atta (wheat flour)- 200 Gms
• Boiled Potatoes - 100 gms
• Methi leaves chopped - 1 Cup
• Coriander leaves chopped - 1/2 Cup
• Cumin seeds - 1/2 Tsp
• Chilli powder - 1/2 Tsp
• Oil as per requirement
• Salt as per taste

Method to prepare:

• In a wide bowl add in the atta ,boiled & mashed potatoes,chopped methi & coriander leaves & the dry ingredients
• Mix all the ingredients well with a spoon of oil and a few tsps of water to form a dough of rolling consistency
• Now heat a flat pan/tawa
• On a greased non-stick sheet ,roll the small ball of dough each at a time and fry well on both sides by dribbling a few a drops of oil/ghee
• Serve hot with mint chutney or tomato ketchup
• Makes about 10 parathas

Tandoori Grilled Chicken

Ingredients:

• Chicken - 500 gms
• Ginger & Garlic Paste - 50 gms
• Chilli Powder - 1 Tsp
• Garam Masala Powder - 1/2 Tsp
• Tandoori Chicken Masala Powder - 1/2 Tsp
• Pepper Powder - 1/2 Tsp
• Thick Curd - 50 ml
• Corn Flour - 3 Tsps
• Cooking oil - 3 Tsps
• Salt as per taste

Method to Prepare :

• In a large bowl mix together all the ingredients for the marinade except the chicken pieces
• Mix in the chicken pieces and leave aside for 2 hours
• Pre-heat an oven to 200'C for 10 minutes
• Place the pieces on to a baking tray lined with aluminum foil,arrange the marinated pieces on the tray place it on the center rack
• Set the oven on grill mode at 220'C for 25 minutes,turn the pieces half way through the cooking time to get even grilling
• Take them from the oven and serve hot

 Tips :
Serve with mint chutney