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CHANA MASALA RECIPE

Chana Masala/Chole Masala is a popular dish from Punjabi Cuisine. It is usually called along with its counterpart Batura - 'Chole Bature'. White Chana/Kabuli Chana/Chick Peas are colloquially called 'Chole'. This Spicy dish goes well with Batura a fluffy deep fried Indian bread. Chana Masala is a dish rich with Proteins and has a wonderful combination of flavours and tastes. Freshly ground spices add more flavour to the dish. It is prepared with White Chick Peas otherwise called as Kabuli Channa, which is a good source of Protein and Carbohydrate. It is also rich in Cholesterol lowering fibre and totally a fat-free food.
I usually prepare Channa Masala along with Batura, which is Chef Damodar's recipe. I have been preparing this recipe for more than 12 years since I watched it on a TV cooking show. This Chana Masala recipe was combined with Batura recipe in the show. The curry goes well not only with Batura, but also it suits along with Rotis, Chapatis and Dosa too. At home, we all prefer a gravy version of curries for Rotis. So at times for a change, I prepare Punjabi Chole/Amristari Chole along with Baturas, which is a dry version.

White Chick Peas - Kabuli Chana

Soaked and cooked White Chick Peas are added to well sauteed Masala Mix and the addition of Chana Masala Powder, Chaat Masala and Black Salt adds an extra zing to the curry. This Chana Masala recipe with freshly ground spices and flavour enhancers caters a perfect balance of tastes. This curry is equally spicy with a note of tanginess and sweetness in it. Chana Masala goes well with Tandoori Rotis, Chapatis, Parotta, Kulchas, Parathas, Pooris, Baturas and Naans. Also, it can be served along with Pulaos, Jeera Rice or steamed Basmati Rice.

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM

Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK CHANA MASALA RECIPE

CHANA MASALA RECIPE

INGREDIENTS :

White Chick Peas/White Chana/Kabuli Chana - 1 Cup
Onions - 2 Nos(Big)
Tomatoes - 2 Nos(Big)
Green Chillies - 4-5 Nos.
Ginger-Garlic Paste - 2 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 3 Tspn
Chat Masala Powder - 1 Tspn
Chana/Chole Masala Powder - 1 Tspn
Curd/Yoghurt - 1/2 Cup
Tamarind Paste - 1/2 Tspn(Optional)
Oil - 2-3 Tbspn
Salt - To Taste
Black Salt - a Pinch (Optional)
Sugar - 2 Tspn(Optional)

Spices :

Cinnamon 1" Stick - 2 Nos.
Cloves - 3-4 Nos.
Cardamoms - 3 Pods
Star Anise -1 Flower

To Garnish :

Coriander Leaves - few

Serving Suggestion :

Finely Sliced Onions
A Drizzle of Lemon Juice

CHANA MASALA RECIPE

METHOD :

To Soak & Cook White Chick Peas/Chana :

Clean, Wash and Soak White Chick Peas/Chana Overnight or for at least 8-10 hours.
Alternatively can soak the White Chick Peas/Chana in Boiling Water for 3-5 Hours.
Once soaked, drain the water used for soaking.
Add 3 Cups of Water to the White Chick Peas/Chana & Pressure cook.
Pressure cook on high flame for 2 Whistles, reduce the flame and cook for other 4-5 whistles.
Adjust the cooking time to suit your cooking preference.

For White Chick Peas/Chana Masala :

Grind Onions to a fine paste and keep it aside.
Puree the Tomatoes and keep it aside.
Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
Pour in the Tomato Puree and cook for few minutes.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
Add Chaat Masala & Chana Masala powders to the above and mix well.
Fry the above Masalas on a low flame and saute them until oil separates from the mix.
Pour in the Curd/Yoghurt and mix well.
Add the cooked White Chana to the Masala along with Salt and cook on a low flame for few minutes.
Add Tamarind Paste to the Chana Masala and mix well.
Cook this until Chana Masala reaches the desired consistency.
Finally, sprinkle Black Salt and Sugar to the Chana Masala and give a quick stir.
Garnish Chana Masala with finely chopped Coriander Leaves.
Serve Chana Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.
Goes well with rice dishes like Pulaos, Jeera Rice and steamed Basmati Rice too.
Can Serve Chana Masala with Raw Onion Slices and with a drizzle of Lemon Juice.

For detailed recipe on how to make Channa/Chole Masala Powder, Click here ...

NOTES :

Adjust the amount of spices to suit your taste preference.
Can substitute Tamarind with Aamchur Powder.
Adding Tamarind, Black Salt & Sugar to this Chana Masala Recipe is purely optional.
For Cooking Tips for Beans, Lentils & Pulses, Click here...

CHANA DAL MASALA

If there is a dish my husband would fall head over heels then it is this Chana Dal Masala. Even a small leftover amount would catch his eye and he would say, save it for me I will have it along with rice/roti the next day. He loves curries and dishes prepared with Dhals, least to mention his love for Paruppu Pradhaman. His favourite being Paruppu Thalichathu a simple curry prepared with tuvar dhal. Everyone in the family likes the dish right from my husband, his Grandfather, his Father and our Son all are fanatically in love for this dish. I always call it as a heirloom dish inherited and inhibited within the family. And I say that it shows that you all truly belong to the same bloodline just from the liking for this Paruppu Thalichathu.

Bengal Gram Dal/Chana Dal

This wonderful Chana Dal Masala is a spicy curry prepared with Chana Dal/Bengal Gram Dhal. This is one of the recipes prepared on a daily basis which goes along well with both Roti & Rice. Soft and nutty Bengal Gram Dhal in a gloriously aromatic spicy Curry is not only a tasty side dish but also a complete comfort and nutritious food.

Cuisine : North Indian
Course : Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 5 -10 Minutes
Soaking Time : 15 -30 Minutes
Cooking Time : 15-20 Minutes

INGREDIENTS :

Chana Dhal/Bengal Gram Dhal - 1 Cup

Water - 3 Cups

To Season :

Oil - 2-3 Tbspn

Asafoetida Powder - a Pinch

Cumin Seeds - 1 Tspn

To Saute :

Onions - 1 No.(Big)

Tomato - 1 No(Medium Sized)

Garlic - 4-5 Cloves

Ginger - a Small Piece

Green Chillies - 2 Nos.

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tbspn

Coriander Powder - 1 Tbspn

Garam Masala Powder - 1/2 Tspn

Cumin Powder - 1/2 Tspn

Amchoor Powder(Dried Mango Powder) - 1/2 Tspn(Optional)

Kasuri Methi(Dried Fenugreek Leaves) - 2 Tbspn

Ghee - 1 Tbspn

Salt - To Taste

For Garnishing :

Coriander Leaves - Few
Mint Leaves - Few

For more details on How to cook Beans Lentils and Pulses, click here ...

METHOD:

Clean, Wash and Soak Bengal Gram Dhal in ample of water for about 20-30 Minutes.
Discard the water used for soaking the Dhal.
Add 3 Cups of water and cook the Bengal Gram Dhal until soft.
Heat Oil in a pan, splutter Cumin seeds on a very low flame.
Immediately add Asafoetida powder and give a quick stir.
Saute finely chopped Onions, along with Garlic cloves, Ginger and Green Chillies, until onions, turn translucent.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder and fry on a low flame until the raw flavour goes.
Add finely chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
Add Kasuri Methi to the above Masala and mix well.
Pour in the cooked Bengal Gram Dhal to the masala along with a dash of Salt and Amchoor Powder.
Add water if necessary at this stage.
Leave the Chana Dal Masala on a low flame until you get the desired consistency.
Garnish Chan Dal Masala with finely chopped Coriander Leaves and serve hot with a drizzle of Ghee.
Goes well with Chapatis, Rotis, Parathas, Naans, Kulchas and Pulkas and with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,

NOTES :

Can use any variety of Dhal and prepare the same recipe.
Soaking Bengal Gram Dhal makes cooking faster.
If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking.
Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish.

POORI/PURI RECIPE

      Poori/Puri as we call this deep-fried Indian Bread is a simple recipe prepared with Whole Wheat Flour, Semolina and Salt. It is an unleavened bread which can be combined with Savoury side dishes like Bhaji/Curries/Kheema. Poori can also be served with sweet side dishes like Aamras(Mango Purée), Shrikhand, Basundhi or Sweet Boondhi. It is also eaten with Rice Kheer or Halwa. You can find a default combination of Poori served with Poori Masala/Potato Masala a simple side dish prepared with Potatoes. I would say the combination is made in heaven, and no South Indian restaurant dares to separate the combo. Some restaurant even serves Coconut Chutney along with this above combination, which is my husband's favourite. Poori and Potato Masala along with Coconut Chutney is a must-have at our home.
     This is how my Mother makes Poori/Puri and it is a foolproof recipe. The story of Poori has a long-forgotten connection with my MOM. The story dates back to 1972, the year my MOM & DAD got married. My Dad, who was working in Kotagiri (a small town near Ooty in Tamil Nadu), took my Mom there after their wedding. On their way home, my dad took her to a restaurant in Mettupalayam. He ordered Poori and Potato Masala for both of them. My Mom, a naive teenager from a small village in Palakkad (Palakkaadu - Kukkrammam!!!) got dumbstruck seeing Poori(she thought it was Pappadam) in her plate, she asked my Dad how can anyone eat Pappadam with this curry. My dad convinced her, saying that the dish is called Poori and would taste good. As sceptical as ever, she tried the dish. I am not sure whether she was convinced/liked the dish then. But to obviously contradict the lore, she makes the best Poori. My husband is a big fan of her Pooris, and it is one dish he asks her to prepare when we are home.
    My Mom's Poori has become a benchmark for perfect Pooris at home that whenever I prepare Pooris, my husband and kids would comment, it is not as perfect as Ammamma's Pooris. The recipe I have given here is how my Mom makes. She adds Samba Gothuma Rava instead of White Semolina along with whole wheat flour for the dough. And all the more, a few knacks like rolling the Pooris into slightly thicker circles, the right temperature of Oil (for deep-frying) and gently pressing the Pooris while frying them, all help you to yield soft, puffy Poori/Puri.

For more recipes on INDIAN BREADS, Click here...

Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 2 -3

Author - SM

Preparation Time - 5-10 Minutes
Leavening Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE POORI/PURI

POORI/PURI RECIPE

INGREDIENTS:

For the Dough:

Whole Wheat Flour/Aatta - 2 Cups

Samba Gothuma Ravai/Cracked Wheat - 2 Tablespoons

Oil - 2 Teaspoons

Salt - To Taste

Water - 1 Cup (approximately)

For Deep Frying:

Oil

METHOD:

KNEADING THE DOUGH :

Add Whole Wheat Flour, Samba Gothuma Ravai along with salt in a wide bowl.
Mix the Flour and Samba Gothuma Ravai.
Make a hole at the centre of the flour mix, pour the oil into it.
After adding the oil to the flour, mix & combine the ingredients before kneading.
Knead the dough, adding a little water at a time.
Knead it into a stiff dough.
Cover the bowl and let it rest for 15- 20 Minutes.

NOTES:

You will need approximately 1 Cup of Water for 2 Cups of Flour.
Amount of water totally depends on the type of Whole Wheat Flour used. Adjust Accordingly.
If you need more water, do not add directly to the flour mix.
Instead, dip your fist into the water and apply to the mix & then knead it.
The longer you knead the dough, it tends to become soft and pliable.
The dough should be stiff, but soft and without any cracks.

RESTING THE DOUGH:

Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
Leave the dough aside, for at least 15–20 minutes.
Covering the dough traps moisture, otherwise, it will dry out forming a crust.
And keep the dough covered all the time.
Leavening the dough for a long time can make the Poori oily.

ROLLING THE DOUGH:

METHOD:

Divide the dough into equal portions.
Roll out each portion into medium-sized, slightly thick circles.
Roll them with even thickness.
Dust the rolling board with dry flour while rolling the dough.
Do not use too much flour while you roll the dough.

DEEP FRYING THE POORI/PURI:

Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
Lower the flame to medium-high.
Gently drop the rolled Poori/Puri, one at a time, into the hot oil.
Carefully and gently press the Poori/Puri with the slotted spoon until it fluffs up.
Flip the Poori/Puri and cook the other side.
Fry the Poori/Puri until it turns into slightly golden yellow in colour.
Do not fry the Poori/Puri on a high flame or allow it to burn.
Once fried, remove the Poori/Puri from the oil with a slotted spoon
Allow it to drain on clean Paper towels.
Follow the suit for rest of the Poori/Puri.
Serve Poori/Puri hot with Poori Masala/Potato Masala and Coconut Chutney/Mint Chutney/ Coriander Chutney.
Can serve Poori/Puri with Potato Curry, Chana/Chole Masala, Punjabi Chole, Chana Dal Masala, Kheema Fry or any other side dish of your choice.
Poori/Puri also goes well with Sweet Side Dishes like Aamras, Shrikhand, Basundhi, Sweet Boondhi, Kheer, Halwa etc.,

For POORI MASALA/POTATO MASALA Recipe, Click here...

NOTES:

Commonly, White Semolina is used along with Wheat Flour for Poori/Puri recipe.
But, I have used Samba Gothumai Ravai/Cracked Wheat instead of White Semolina, which is my Mom's secret behind puffy Pooris.
This helps you to get soft, puffy Pooris.
Can use All-purpose flour instead of Whole Wheat Flour too.
Do not overheat the Oil while frying the Poori/Puri.
Deep-fry the Poori/Puri on a medium-high flame.
Serve Poori/Puri hot or at room temperature.

BUTTER NAAN

Naan has made its mark in South Asian Cuisine through centuries. History says it originated in the Imperial courts of Delhi. It flourished and spread during the reign of Moguls. Though commonly related to Indian Cuisine, it's found in Northern Area of India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flat breads are commonly known as NAAN.

Basic Ingredients for Naan is usually All-Purpose Flour, Milk, Butter/Ghee, Sugar, Salt and Dry Yeast. Some recipes call for Baking Powder. Adding Milk to knead the dough gives a perfect volume and thickness to the bread. Traditionally Naan is cooked in a 'TANDOOR'. But it can be baked in an electric oven or it can be cooked on a hot griddle. It is served hot with a blob of butter over it or ghee brushed over the bread.

This is Butter Naan recipe and what makes it different from Plain Naan is the amount of BUTTER added while kneading the dough and how the Butter Naan is served. Obviously, it is served with a hearty blob of Butter or served hot, brushed with ample of Butter. The fresh aroma of Butter makes this Naan a delicacy of its own.

Though believed to have originated in India, it has found its place in most of the South Asian restaurants and homes around the globe. From a basic Flat Bread, it has taken different variations by experimental chefs and food enthusiasts. Transformed into more flavourful creations with innovative fillings to suit the palate.

There are many variations of Naan, such as :

Plain Naan – the simplest form served as such.
Butter Naan – which is brushed with ghee or butter.
Garlic Naan – topped with crushed garlic and butter.
Kulcha – topped with onions/scallions.
Keema/Afghani Naan – filled with minced lamb.
Roghani Naan – sprinkled with sesame seeds.
Peshawari Naan and Kashmiri Naan – slightly sweeter version, filled with a mixture of nuts and raisins/dates.
Paneer Naan – stuffed with a Paneer and flavoured with mild condiments.
Amritsari/Aloo Naan – stuffed with mashed potatoes and spices from Amritsar, India.

Cuisine : North India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, TajikistanCourse : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 24 Pieces of Naan
Author : SM

Preparation Time : 15-20 Minutes
Leavening Time : 3-4 Hours
Cooking Time : 20 - 30 Minutes

HOW TO MAKE BUTTER NAAN

INGREDIENTS :

For Butter Naan:

All Purpose Flour/Maida - 3 Cups

Baking Powder - 2 Tspns

Curd / Yogurt - 1/2 Cup
Milk - 1/2 Cup

Butter - 4 Tspns

Sugar - 2 Tspns

Ghee/Oil - 4 Tspns

Yeast Mixture :

Yeast - 1/2 Tspn
Warm Water - 1/4 Cup
Sugar - 2-3 Tspns.

METHOD:

Activate the Yeast in 1/4 a cup of Warm Water along with 2-3 teaspoons of Sugar and leave it aside to ferment.
Sieve the Flour along with Baking Powder and Salt once.
Add Sugar and Butter to the flour and mix well.
Make a well in the centre and pour the Curd and Yeast mixture.
Make a soft dough by adding the required amount of milk, little by little.
Add melted Ghee/Oil to the dough and knead it again for 3-4 minutes until the dough is pliable.
Cover the dough with a wet cloth and keep it aside for 4 hours or until the dough doubles up.
Once the dough has doubled up, knead it again. Keep it aside for an hour(if time permits).
Take one big orange sized amount of dough and roll it out, as for chapatis, but a little thicker.
Cut it into half or you can roll it out into triangles, or into teardrop/oval shape.
It can be rolled into a circle and then cut it into two/four or roll it out into any desired shape.

Cooking on a Griddle :

* On Direct Flame :

Heat the griddle.
Roll Naans into oval/teardrop shape or cut them it into two/four from a circle or roll it out into any desired shape.
Brush water over one side of the Naan and carefully press it to the griddle.
Invert the griddle and cook one side of Naan over the direct flame to give it a Tandoor effect.
Flip up the griddle and then brush water over to the other side of the Naan.
Now cook the other side of the Naan over direct flame briefly.

* Over a Griddle:

Heat the griddle.
Roll Naans into oval/teardrop shape or cut it into two/four from a circle or roll it out into any desired shape.
Placed the rolled Naans over the griddle. Let the flame be at the high.
Wait until the bubbles start to form over the Naans.
Now lower the flame, flip and cook the other side of the Naan for few minutes.
Serve hot as such or brush Ghee over the Naan or serve it along with a blob of butter.

*Baking in an Oven :

Preheat the oven to 180 Degree Celsius.
Place the rolled Naans on the baking tray.
Bake them in the preheated oven for about 4-5 minutes.
Flip and bake them again for about 3-5 minutes.
Remove the Naans from oven and then brush butter/ghee over it.

Side dishes for Butter Naan:

Naan can be served with a wide combination of Vegetarian/Non-Vegetarian Side dishes. All taste great with Naan. Can also serve Butter Naan along with dry side dishes like Tandoori Chicken, Chicken/Veg/Paneer Tikka or Koftas.

Butter Chicken/Murg Makhani,

Chicken Tikka Masala,

Chicken Shahi Korma,

Zafrani Chicken Korma,

Dahiwala Chicken,

Tomato Chicken,

Chicken Kurma,

Mutton Rogan Josh,

Lamb Korma,

Mutton-Do-Piyaza,

Green Peas Masala,

Paneer Makhani,

Matar Paneer Masala,

Kofta Curries,

Kashmiri Dum Aloo,

Dhal Makhani,

Rajma Masala,

Dhal Tadka,

Chana Masala,

Amristari Chole,

Moong Dhal Fry

NOTES:

Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
This also helps you to get a soft & pliable dough.
Can use water or milk to knead the dough. Add little at a time.
Iron griddles work best to make Naans rather than Non-Stick griddles.
Smear some fresh butter/ghee over hot Naans before serving.
Goes well with Vegetarian and Non-Vegetarian Gravies.

HOW TO COOK CHANA MASALA RECIPE

INGREDIENTS :

Spices :

To Garnish :

Serving Suggestion :

METHOD :

To Soak & Cook White Chick Peas/Chana :

For White Chick Peas/Chana Masala :

NOTES :

INGREDIENTS :

To Season :

To Saute :

For Garnishing :

METHOD:

NOTES :

HOW TO MAKE BATURA

INGREDIENTS:

For the Dough :

To Deep Fry:

METHOD:

KNEADING THE DOUGH:

NOTES:

RESTING THE DOUGH :

ROLLING THE DOUGH :

METHOD:

DEEP FRYING THE BATURA

NOTES :

LUNCH MENU # 1 :

1) RICE:

2) CHAPATI

For a detailed Recipe on HOW TO COOK CHAPATI, Click here...

3) CHANA DHAL MASALA

INGREDIENTS :

METHOD :

4) MINT & CORIANDER THOGAYAL

INGREDIENTS :

METHOD :

NOTES :

5) MORU(YOGURT) CURRY

INGREDIENTS :

To Grind :

For Tempering :

METHOD :

NOTES :

6) CARROT PORIYAL(STIR-FRY) :

INGREDIENTS :

For Tempering :

METHOD :

NOTES:

7) LADY'S FINGER/OKRA STIR FRY:

INGREDIENTS :

METHOD :

8) CABBAGE AND GREEN GRAM DHAL KOOTU:

INGREDIENTS:

METHOD:

NOTES:

HOW TO SERVE:

HOW TO MAKE POORI/PURI

INGREDIENTS:

For the Dough:

For Deep Frying:

METHOD:

KNEADING THE DOUGH :

NOTES:

RESTING THE DOUGH:

ROLLING THE DOUGH:

METHOD:

DEEP FRYING THE POORI/PURI:

NOTES:

HOW TO COOK JEERA RICE

METHOD 1:

INGREDIENTS:

To Cook Basmati Rice:

For Tempering:

METHOD:

To Cook Basmati Rice:

For Jeera Rice:

METHOD 2(ONE POT METHOD):

JEERA RICE

INGREDIENTS: