Chana Masala / Chole / Spicy Chickpeas Curry

The mouthwatering Punjabi dishes have become synonymous to north Indian cuisine among the Indian restaurants world wide.This chole or chana masala is one of the ubiquitously found and most popular one among the above genre. Depending upon the cooking methods, there may be slight variations in the flavor and the color of the dish but the basic idea remains the same. Call it chole masala / chana masala / Punjabi chole, cooked garbanzo beans are served in a spicy tomato - onion base and is a truly delectable one for spicy food lovers.
It is a surprise that I haven't posted this chole recipe yet considering the fact that it is prepared at least twice a month in my home. It is a favorite of mine and my son's. Anyhow better late than never and here goes the recipe, my style.

Ingredients: (Yield 4 servings)
1.5 cups garbanzo beans / chana
1 Tbsp oil
1 tsp cumin seeds
1 tsp grated ginger / ginger paste as needed (I usually use 2 small chunks of ginger and grind it at the end along with some onion- tomato sauce.)
1/4 tsp turmeric powder
2 onions, chopped
2 tomatoes, chopped
1 tsp chana masala powder (Any good quality store brought powder will do.)
Salt to taste
1/2 tsp chili powder
1/2 tsp coriander powder (optional)
1 tsp kasoori methi
Cilantro to garnish

Method:
* Soak garbanzo beans overnight in plenty of water. Throw away the soaked water in the morning and rinse the soaked beans well with fresh water. Place the drained beans in a pressure cooker with enough water to cover them. Cook until tender. Alternatively, the beans can be cooked in a sauce pan too but it takes longer.
* In the mean time, heat the oil in a pan and add cumin seeds. When they start to turn brown, add ginger, onion and turmeric powder. Stir and cook until the onion turns transparent. Next add the tomatoes and cook until they turn mushy.
* If you prefer gravy, take out a small portion of cooked onion - tomato mixture and a few Tbsps of cooked beans. Grind the mixture adding a little water if needed.
* Now add this ground paste, the rest of the cooked garbanzo beans, salt, chili powder, coriander powder and chana masala powder to the onion - tomato sauce. Add some water if needed. You can use the water used to cook the beans. Bring the mixture to a boil. Add kasoori methi, stir once and let it simmer for a few minutes, for the flavors to mingle.
* Garnish with cilantro and green chillies if desired. Serve with roti / bhature / naans.

Note:
1. Even canned garbanzo beans can be used if you have time constraints but remember to wash the beans thoroughly before using.
2. Soaked beans can be put in freezer in advance so that they come handy while cooking. A better option would be to freeze the cooked beans. However remember to cool the beans immediately after cooking and freeze.

Linking this to blogging marathon #12 under "delicious dals" theme. Check out the Blogging Marathon page to find out what other marathoners have been cooking.
Today is the last day of marathon and here is a recap of what I posted so far -

Under "Something Sweet" theme
Day 1 - Carrot - Apple Muffins
Day 2 - Kesar Sandesh / Sondesh 
Day 3 - Chocolate Chip - Oatmeal Cookies 
Day 4 - Microwave Apple Crisp
Day 5 - Blackberry Cobbler
Day 6 - Dates - Coconut Kheer
Day 7 - Eggless Banana - Semolina Cake

Under "Delicious Dals" theme
Day 1 - Masoor Dal Khichdi (Masoordal)
Day 2 - Dalia - Cilantro Chutney Podi (Dalia & Urad)
Day 3 - Chayote Kootu (Chana dal)
Day 4 - Alasanda - Vankaya Pulusu (Chori beans)
Day 5 - Dry Sweet Pongal (Moong Dal)
Day 6 - Moong Sprouts - Aloo Tikki (Green gram)

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Baked Methi Muthias

Today happens to be Day 7 - the last day of BM#4. And here I am with baked muthias, a guilt free snack for everyone including diabetics.
Traditionally the fist shaped methi muthias are steamed / fried and are served as an evening snack or used in Gujarati style vegetable dishes like undhiyu. However this version I found over Ashwini's blog requires baking and is almost fat free. If you prefer some spicy and non-greasy snacks with your evening coffee /tea, then these are a perfect choice. Though these look like cookies, they do not need the traditional baking ingredients like the flour, butter, sugar or eggs. They are spicy cookies with Indian flavors written all over them. Dried fenugreek leaves, cumin and ginger assert their presence in these whole some cookies made with wheat - chickpea flour combo. Try them and I promise that you would not be disappointed.

And my other posts during this marathon have been
1. Bread Semolina Sandwich
2. Multi Grain - Legume Crepes
3. Quinoa Upma and Who am I
4. Two minute Ragi Drink
5. Panchmel / Panchratan Dal
6. Diabetes Basics

Ingredients to make 6: (I usually double the ingredients)
5 tbsp whole wheat flour
5 tbsp chickpea flour
1 1/2 tbsp dried fenugreek (kasoori methi)
1-2 tsp ginger-green chilli paste (I made a paste with 1 green chilli + 1 inch piece of ginger. Can reduce / omit if serving kids.)
1 tsp cumin, crushed coarsely
1/4 tsp pepper
Asafoetida (a pinch)
1.5 tbsp oil
salt to taste

Note: I have seen the baked version using the fresh fenugreek leaves in other websites but I haven't tried.

Method:
* Combine all ingredients in a mixing bowl and adding a few Tbsp of water, knead into soft dough.
* Preheat oven to 400°F.
* Divide the dough into six portions. Roll each portion between your palms to a ball and shape into a flat circle.
* Place on a greased baking dish.

 * Bake for about 10 minutes or until the muthias slightly brown on top. Turn over and bake for 4 -5 minutes, if preferred.

Another look at the muthias. They were spicy enough to be served alone along with some bounvita (my favorite drink :)) in the evening.

The other bloggers who are participating in this marathon are
Diabetes Diet/Management: Kamalika, Smitha
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

This goes to Design a Menu - 2nd Edition as an appetizer using whole wheat flour.

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Bhindi Masala ~ Spicy Okra in Cashew - Almond Sauce

The bhindi masala or the spicy version of okra in cashew - almond sauce is here, as a continuation of my previous post. Okra happens to be one of the unanimously favored veggies at my home and the favorite version is the fried one - done until crispy and crunchy. However this time, I wanted to try another version that would go well with rotis / tortillas. When planning for the 'Design a Menu' event, I thought of adding new flavors subtly to all the dishes I am going to present and hence the addition of cashew - almonds here. The nut - milk mixture lends a rich, creamy flavor and base to the veggies. If the spices are used mildly, then kids enjoy it too.

Ingredients for 4 servings:
2 cups okra (I used 12 oz frozen, chopped okra)
2 onions, chopped
3 tomatoes, chopped
2 Tbsp kasuri methi (optional)
1 Tbsp cashews + 2 Tbsp almonds (or substitute cashews)
1/4 cup milk (at room temperature)
Salt & Chili powder to taste
1 tsp cumin seeds
3 - 4 Tbsp oil
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala
1/8 tsp turmeric powder

Method:
* Fry okra adding 2 Tbsp oil in a pan till done.
* Grind the cashews and almonds into a paste adding milk.
* Heat 1 - 2 Tbsp oil and add cumin seeds. When they turn brownish, add onions and turmeric powder. Fry till the onion turns translucent. Next add the tomatoes and cook until mushy. Then add the fried okra.
*  Now, add the cashew - almond paste, coriander powder, cumin powder, chili powder, salt, garam masala and crushed kasuri methi. Taste and adjust the seasonings if needed. Also add water if necessary. Simmer for a few minutes and turn off the stove.
Serve with warm rotis.

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Guilt Free Snacks ~ Wheat - Methi Chips

Inspiration: Tortilla Chips

I should say these crispy, yummy wheat - methi chips happened in my kitchen when I was looking for a guilt free snack yesterday. These chips are baked and so are a healthier option over the greasy stuff. Kids asked for a second and third serving and my husband also praised them. What does that mean? It is going to be a part of my repertoire to avoid the store bought chips.

I added chili powder and dried fenugreek leaves to the dough so that the chips would be spicy and flavorful. They are completely optional ingredients and can be substituted with any other flavors. Here is how I made wheat - methi chips / roti chips, an ideal candidate for guilt free snacking for the entire family. 

Ingredients: (Yields about 12 rotis / 96 chips)

2 cups wheat flour
Chili powder to taste
Salt to taste
2 Tbsp kasuri methi / dried fenugreek leaves (optional)
1/4 tsp turmeric powder (optional)
2 tsp oil + some extra for brushing the chips

Method:
Combine all the ingredients (except the extra oil) in a mixing bowl. Add water gradually and make firm dough like the roti dough. Allow it to rest for 30 minutes.
Pinch about a lime sized dough, flatten it and roll it into a circle as thin as possible.

Toast it lightly without oil on a tawa / shallow pan. Repeat the process with the remaining dough. Cut each roti into about 8 wedges.

Preheat the oven to 400 deg F. In the meanwhile, lightly brush each wedge with oil and place them on a baking tray. Bake them for about 3 - 4 minutes each side, taking care not to burn them. For the first batch I baked for about 4 minutes, flipped them over and again baked for 4 minutes. For the next batches, I did 3 + 3 minutes. It is therefore better to keep an eye while baking to determine the timings for baking. 

Cool and store in a sealed bag or container.

This goes to my Cooking with Seeds - Wheat event, Priya being the creator of this event.

Celebrating Poori - Bhaji

Celebrating Poori Bhaji

Anita of A Mad Tea Party has asked us to enjoy poori - bhaji declaring it as the national favorite. I second that, with no guilt. In spite of being a greasy item, the puffed, fried bread tempts every Indian from little tykes to old ones. (If you do avoid pooris, to be healthy, then GOOD for you).

Poori has been a favorite food, all my life. From my student days - to this day, my love for these puffed balls has remained unchanged. During my student days, I used to eagerly wait with my mouth watering for the lunch period when I had a box of pooris and also remember very well how I hated to share that yummy stuff with my friends. Now, my little one shares the same enthusiasm. When I am preparing the pooris, my little one peeks into the kitchen and asks with an anticipation 'Mama, what are you doing? Pooris ?'. When I give answer affirmatively, she goes with the next one 'For me, mama?'. I nod and she immediately hugs me and thanks me, which she really means. :)

My kasoori methi pooris and potato bhaji are ready for the party.

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Kasoori Methi Poori

Note: Indian wheat flour sold under the name chapathi / roti atta at Indian grocery shops works best for most of the Indian breads including this poori. We generally knead dough by hand, but a food processor can also be used. The quantity of water added to make the dough also depends upon the flour used. While making the dough, never add the water to the flour at once. Instead go adding water little by little till you reach the required consistency. Also allow the dough to rest at least for half an hour. Pooris are generally smaller in size compared to rotis. They are deep fried in hot oil till they puff up into small balls. They are quite soft when eaten and taste best when hot. They are usually fried in a karhai - Indian version of a wok. If you don't have one, use a deep sauce pan.

Ingredients:
Atta (wheat flour) - 2 cups
Kasoori methi (Dried, crushed fenugreek leaves)- 1 Tbsp
Salt - 1/2 tsp
Oil - 1 Tbsp (Optional)
About a cup of water (for an idea)
Oil to fry the pooris

Preparing dough and cooking:
Combine the flour, kasoori methi, salt and oil in a mixing bowl and rub together well. Then gradually add the water and form a firm dough. Knead the dough for a couple of minutes more until it springs back when touched lightly. Cover it and let it rest for at least 30 minutes.
Divide the dough into equal portions and shape each into a small ball. Work with each portion at a time, keeping the rest covered. Take a ball, flatten it a little with your fingers and roll it into a thin circle, 4 -6 inches in diameter. To prevent sticking while rolling, lightly dust the circle with flour. I usually keep rolling and frying at the same time. Beginners can roll all the circles, spread them on a work surface / counter and cover them and then fry them.
Heat sufficient oil in a deep frying pan. Drop a pea sized dough into the oil and if it sizzles and immediately comes to the surface of the oil, then the temperature of the oil is the right one to fry the pooris. Carefully slide a circle into the oil and keep submerged lightly with a slotted spoon until the circle puffs well, rises to surface of the oil and is golden brown underneath. Gently turn the circle without piercing surface and cook second side until it turns golden brown as well. Remove them with a slotted spoon and drain on paper towels. Repeat with the remaining circles.

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Potato Koora
This is one of my favorite versions of potato curry which goes well with pooris and as stuffing for masala dosas as well. There used to be a fast food center in my husband's hometown Kadapa (formerly Cuddapah in Andhrapradesh) near the main bus stand. That was a new establishment then and those fellows used to serve this koora (Telugu word for bhaji) when you ordered poori, masaladosa or ravadosa. I liked this new version, flavored with tomatoes, carrots and peas more than the poori palya (kannada poori bhaji) served at the Bangalore restaurants and started to prepare at home.

Ingredients for the potato koora:
4-5 large potatoes
Chopped onions and tomatoes - One cup each
Green peas (Fresh or frozen) - 1/4 cup
Carrot peeled and grated - 1/4 cup
Mustard seeds and Chanadal - One Tsp each
Turmeric powder - 1/2 tsp
Green chillies - 6 ( I used Serrano peppers. Depending upon the spiciness preferred and the chillies used, this quantity need to be adjusted).
Salt
Oil - 2-3 Tbsp
Cilantro for garnish (Optional)

Cooking:
Peel the potatoes. Cut each potato lengthwise into four pieces and then chop them crosswise twice or thrice so that you end up with big chunks of potatoes. Put them in a pressure cooker with turmeric powder and sufficient water and cook them till you hear two or three whistles. When the valve pressure is gone, drain all the water and keep aside the potatoes.
Mean while, heat the oil in a pan and add mustard seeds and chanadal. When chanadal turns red, add green chillies and curry leaves. Saute the green chillies for 30 seconds and add the onions. Fry them till they turn translucent and then add tomatoes, carrot and peas. Cook till the tomatoes turn almost into a mush. Then add the potatoes, lightly mash them with back of the spoon and add the required amount of salt and mix well. If the curry appears to be very dry, you can add one or two Tbsp of water. Let it remain for a couple of minutes more on the flame and then turn off the stove. Garnish with cilantro.

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Paneer Methi Pulao

This fragrant pulao is a well balanced meal and a perfect dish when you are under time crunches. Including the preparatory work, this dish can be put together in less than 30 minutes. Melt in your mouth kind of home made paneer and peas give you the protein punch needed where as the veggies tomato, kasoori methi and onion adequately contribute their flavor and fragrance to this simple yet delicious dish.

Ingredients to serve at least three:
Cooked rice - 3 cups
Paneer cubes - 1 cup
Tomato - 2
Chopped onion - 1 cup
Frozen green peas - 1/2 cup
Kasoori methi - one heaped Tbsp
Cashews - 1 Tbsp
Clove, Bay leaf, whole cardamom, one inch cinnamon stick - one each
Cumin powder, Coriander powder - 1/2 tsp each
Pepper powder, Turmeric powder - 1/4 tsp each
Chili powder - 1 tsp
Salt - 2 tsp
Oil - 2 -3 Tbsp

The Cooking part:
Heat the oil in a skillet and add paneer cubes to it. Fry them till they get just brown specs and remove them with a slotted spoon and keep them aside.
Add cashews, cumin seeds. clove, cardamom, cinnamon and bay leaf in this order to the same oil. When cashews turn golden brown, add chopped onion and saute them till they turn translucent. It would take around 5 minutes.
Mean while, cook the frozen peas with little water in a MW for a minute. Chop the tomatoes into big chunks and puree them in a blender.
Add the puree to the sauteed onions and fry on medium heat for a couple of minutes. Then add kasoori methi, cumin powder, coriander powder, chili powder, pepper powder, turmeric powder and salt to the onion and tomato mixture. Cook for few more minutes till all the moisture has evaporated from the tomatoes and the oil appears on the sides. (You can cook on high to speed up the process but be around and keep stirring the mixture so that tomato mixture doesn't stick to the bottom of the skillet). Turn off the stove.
Now add the cooked peas, fried panner and rice to the above mixture and stir well so that rice is properly coated with the spices.
Serve this yummy pulao with a cup of yogurt and some chips.

Note:
You can either use basmati rice or the sona masuri variety. 3/4 cup of sona masuri rice will give you 3 cups of cooked rice. Cook rice while the vegetables are frying or use any left over rice. You can add garlic to the above recipe.

This one goes to Mallugirl's Summer Express Cooking event and to Jihva - Rice, hosted by Sharmi of Neivedyam.

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