chana masala 1 tsp garam masala powder 1/2 cup onion chopped 1 bay leaf 3/4 cup tomatoes chopped salt to taste 2 tblsp coriander powder 1 tsp turmeric powder 1 tblsp chana masala 2 tsp tea leaves 2 green chillies slit 1 tblsp ginger paste 1 tblsp garlic paste 2 tblsp oi 1 tsp cumin powder 1 tblsp red chilli powder 1 cup chick peas Method Soak kabuli chana overnight. Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside. Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour. Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time. Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala. Sprinkle garam masala and salt.
aval payasam Milk - 1ltr Sugar - 1 cup Rice flakes - 1/4 cup Cashewnuts - 1tsp Raisins - 1 tsp cardomom-3 Method Heat 1 litre of milk and when it boils aval. Keep it in low flame with constant stirring until the quantity reduces to one-half. Add sugar and powdered cardomom. Roast cashewnuts and raisins in ghee and add it to the payasam.
Dear Deepthisini ji Hats off to your quickes, ya good and quick, thanks for sharing. Guess you are a Maharashtrian or lived couple of years in that area. Any idea of Cucumber kosambari (don't know if I have spelt it right) It is a quick raitha and really good with natural taste. Kindly share if you happen to know the method od preparation. Thanks in advance.
Cornflakes chaat recipe: Ingredients 1 cup cornflakes 1 cup sprouted green moong ½ cup cooked chickpeas chopped onions chopped green chillis beaten yogurt with salt, sugar and zeera powder in it coriander chutney tamarind chutney/ tomato sauce chaat masala red chilli powder salt chopped coriander leaves Method .Beat yogurt with salt, little sugar and zeera powder and keep it aside. . Mix soaked moong and chickpeas, onions, green chillis and add salt, chaat masala, red chilli powder. . Add cornflakes to the mixture and mix the ingredients well. . Put in in a plate and add beaten yogurt, tamarind chutney/ tomato sauce, coriander chutney and salt if required. . Garnish with coriander leaves. Cornflakes chaat recipe is ready. u can eat it as evening snack
Crispy Onion Rings Recipe Ingredients 1 large Onion (cut into rings) 3/4 cup Dry Bread Crumbs 1/2 tsp Baking Soda 1 tbsp Rice Flour 1 tap Chili Powder Salt to taste Oil for fry Method .In a bowl, add the rice, chili powder, salt, baking soda and mix well with water. .Add bread crumbs to the smooth batter. .Dip the onion rings in the batter and deep fry until golden brown and drain the excess oil using paper towels. Tasty onion rings ready to serve.
Cucumber kosambari Ingredients 1 big cucumber cut into small pieces Salt to taste 2 tbsp grated coconut 1 tsp oil 1 tsp mustard seeds 2 small pieces of red chillies 1 tsp lemon juice Mix cucumber, salt, coconut and lemon juice well. Temper with mustard seeds and red chillies. if i m not wrong u r asking this recipe??
Cucumber kosambari(other method) Ingredients: 1 cup tender cucumber pieces(finely chopped) 3/4 cup coarse roasted peanut powder 2 tea spn green chilli pieces 2 tbl spn curds/yogurt (optional ) or 1 tea spn lemon juice Salt 2-3 tea spn chopped coriander leaves For Seasoning – Ghee, mustard seeds, asafoetida and curry leaves Method: Crush the green chilli pieces with salt and add to finely chopped cucumber pieces. While serving, add peanut powder. Add curds or lemon juice to it. Sprinkle coriander leaves over it. Season it with ghee, mustard seeds, and curry leaves.
Kadhamba Chutney Ingredients Grated Coconut - 5 tsp Green Chilli - 2 nos Red Chilli - 2 nos Onion - 1 (Medium - finely chopped) Garlic - 3 pods Ginger - 1 inch piece Curry leaves - 1/2 ark Tomato - 1 nos Coriander leaves - 1/2 cup Pudin Leaves - 1/2 cup Tamarind - 1 inch ball size Salt - to taste Oil - 4 tsp Urud Dal - 1 tsp Bengal Gram - 1 tsp Asafoetida - 1/4 tsp Fenugreek - 1/4 tsp Preparation method :- Heat oil in a large pan. Add mustard and allow to splitter. Add urud dal, bengal gram dal, fenugreek, asafoetia, one by one and when turned golden brown, add chillies, onion, tomato, ginger, garlic, one by one and saute for 5 minutes. Then add all the leaves, salt, Tamarind, cocount and saute for few minutes. Remove and allow it to cool for few minutes. Transfer this to mixer blender and grind it well adding required quantity of water and maintain its consistency. This is a Chettinad based recipe served in almost all the functions. Tastes good with Idli, dosa and Plain rice. When taken with plain rice, add Ghee to rice, mix chutney with rice. Also tastes good with Curd Rice.
