Black Chickpeas Curry

Black chickpeas curry

Ingredients:

Black channa- 1 cup
Potatoes 2 into 4 pieces
Onions 4 thin sliced
Tomato 2 chopped
Tomato 2 into 4 pieces
Ginger garlic paste-1 tsp
Curry powder ½tsp
Red chilly powder ½ Tsp
Garam masala ½ tsp
Homemade mutton masala 1 tsp
Salt-to taste
Desi ghee

Preparations....

Soak channa in water for 10 hours.
Wash and boil along with salt. Rinsed and keep aside.
Heat ghee in pressure cooker fry potato pieces remove keep on kitchen towel.

Add ghee if needed add onions fry till brown add all dry spices except garam masala powder, sprinkle water to avoid burning add GG pastes saute till it spread nice aromatic smells.

Add chopped tomato and saute for a while.Add mutton masala fry well add soaked & drained channa stir nicely.
Add 4 cups of water, tomatoes, fried potatoes and salt stir nicely. Close the cooker lid and cook for up to 3 whistles.

Cool down, open the cooker sprinkle garam masala powder again close the lid.
No need to add any garnishing.
Garnishing may change the real taste of curry. Garnish always on plating time.

Serve for any Indian Main meals.

Black chickpeas curry 2

MIX VEGETABLE CURRY WITH COCONUT PASTE

Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish all vegetables equally cut into small cubes 250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup Cloves – 3, Cardamom – 3, Black pepper –5/6 Bay leaf– 1 Asfoitida – 1 pinch Green chilies – 2 Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat. Splutter mustard seeds,Cumin seeds,whole spices with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned and cooked through. Give them a good shake or stir every so often to keep them from sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt. Cook covered for abo...

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...

Sattu puri

Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls.... Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small balls. Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes. Deep-fry the puris until they turn golden brown and crispy.

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