Chole or chana masala is garbanzo beans or chick peas (kabuli chana in Hindi) cooked in a luscious tomato onion sauce and served generally with bature, a Indian bread deep fried or rotis, steamed rice, naan etc.,
In total it’s the best of its kind and is full of flavor! This is a classic north Indian dish. There are so many different recipes to prepare this classic dish. I learnt this recipe from my sister, it’s simple and easy. I have few more recipes for chole or chana masala, but almost all came very close in terms of taste. But of all I have sticked to this recipe, it’s easy and effortless to make and the spice level can be fine tuned to suit your taste buds.
Here’s a list of ingredients
1 cup garbanzo beans or kabuli chana (can use canned ones too)
3 to 4 fresh ripe tomatoes finely chopped
1 medium onion chopped
½ inch ginger minced
2 cloves of garlic minced
¼ tsp turmeric powder
½ tsp garam masala powder
1 tsp red chilli powder (add more if you want it spicy)
½ tsp chana masala powder
1 bay leaf
2 to 3 cloves
½ tsp saunf or fennel seeds
½ inch cinnamon
¼ tsp sugar
2 to 3 tbsp Coriander leaves chopped for garnish
Salt to taste
Oil or ghee/clarified butter for cooking (I combine both)
1. Soak kabuli chana or garbanzo beans (if using dried ones) for at least 6 to 8 hours or overnight, wash well, and pressure cook it using about 2 to 3 cups water for about 5 to 6 whistles or till done.
2. Meanwhile heat up oil & ghee in a kadai or a wide pan, add the saunf, cardamom, cloves, cinnamon, bay leaf and fry for a minute.
3. Add the chopped onions, ginger and garlic & fry till they are light and golden.
4. Now add the finely chopped tomatoes & fry till they melt and look mushy and pulpy.
Add all the powders namely turmeric, red chilli powder, garam masala powder and the chana masala powder and fry further till the gravy starts leaving oil on the sides.
5. Now add the cooked chana or garbanzo beans along with the water. Lightly mash the chana, the mashed chana makes the gravy starchy and thick. Season with salt and add sugar and mix well, at this point check the spice level and adjust everything accordingly.
6. Now cover and cook for about 10 to 15 minutes on simmer. Finally garnish with coriander leaves and switch off the heat.
7. Serve hot with hot pooris, rotis/chapattis with few sliced onions and a lime wedge.
Today I was reading Asha’s food blog and came to know that Sharmi from Neivedyam is hosting the JFI or Jhiva For Ingredients for September. And to my surprise the ingredient is Rice, now who cannot like Rice or dishes prepared with rice.
Rice is my favorite, yes pulao, biryanis, fried rice etc., I can go on and on here!
This recipe that I have here doesn’t have the apt ingredients that you will find otherwise in a conventional Fried rice recipe. And when you say fried recipe the first thing pops up is the Chinese fried rice which has soy sauce, scrambled eggs etc. Today while I was in the kitchen I wasn’t focused and really didn’t know what I wanted to cook! Yes it happens with me again not sometimes, in fact most of the times! Completely clueless! Mind you sometimes this clueless action brings out the best recipe!
I had some cooked basmati rice and when I opened my refrigerator I found some scallions, Savoy cabbage, bell peppers/capsicum, carrots etc., you know the basic veggies that go into a fried rice recipe! So I was all set to prepare this fried rice! Since I was out of soy sauce I didn’t stop myself here, I saw some chilli vinegar sitting there and proceeded myself with the prep work, cutting veggies etc., the whole dish took about 20 to 30 minutes approximately! The final outcome was good and the fried rice was really tasty! I loved it and I hope you like it too..!
I am immensely happy to present this recipe for JFI-Rice!
2 to 3 cups cooked basmati rice (completely cooled & not over cooked)
1 medium onion thinly sliced
3 to 4 scallions/green onions chopped
1 ½ cups vegetables chopped thinly such as capsicum, carrots, cabbage, peas etc.
½ inch ginger finely chopped
1 garlic clove finely chopped
1 or 2 green chilli cut into rings
½ tsp chilli vinegar (you can add soy sauce if you want instead of chili vinegar)
2 to 3 tbsp olive oil
½ to 1 tsp cracked pepper
Salt to taste
1. First up heat olive oil in a wide non-stick pan preferably, and add the chopped onions, ginger & garlic and sauté them till golden.
2. In goes the carrots first, since they take a bit extra cooking time to cook, fry well for about 4 to 5 minutes, and now add the capsicum, scallions, green chillies and fry well on a moderately high heat till the capsicum fades out its color. Lastly add the cabbage and stir fry it till the leaves starts wilting.
3. Add in the salt and cracked pepper (I use a pepper mill), you can use a mortar and pestle. Mix everything together.
4. Now reduce the heat to low & add the rice, combine the rice and vegetables together with a flat spatula and add the chilli vinegar or soy sauce and gently fold everything.
Check the salt at this point.
5. Finally crank up the heat to medium to medium high, cover & cook for about 5 minutes.
6. Serve hot with your choice of side dish, best would be Cauliflower Manchurian.
Now talking about potatoes, they are versatile & they taste yummy in any form. It is one of my favorite vegetable. This recipe is very simple and easy to make, and it’s just tasty and appetizing with hot steamed rice with a dash of pickle or any stir fry/upkari.
Unlike any other dish, here we drizzle few tsps of oil and there is no traditional tempering as such. The raw oil & the asafoetida draw the most impeccable aroma and it’s truly one of the best.
So here’s the list
2 cups of potatoes cubed
1 cup Fresh coconut
7 to 8 Fried red chillies preferably byadgi (You can add more depending on the spiciness you desire)
Marble sized tamarind
Asafoetida ¼ tsp
Salt to taste
4 to 5 tsps Coconut oil or any cooking oil
1. Firstly peel the potatoes and cube them, wash well and drain off the water.
2. In a saucepan pour about 2 cups of water and add the cubed potatoes and cook till done.
3. Blend the coconut, red chillies and tamarind into very fine paste with little water.
4. Now add this grounded masala to the potatoes and season with salt bring it to a good rolling boil.
5. Lastly add in the asafoetida and drizzle the oil, mix one last time and close the lid and also switch off the heat. Don’t cook once you have added the oil.
Serve hot with rice.
When Asha from Foodie’s Hope invited me to participate in the RCI:Karnataka Cuisine
I was pleased to participate, this is my first Food Event participation and I am really thrilled and happy to be part of this event! Thanks Asha!!
More over being from Karnataka the whole event & the participation makes extra special for me. When it came to the recipe for this event I thought what could be better than the authentic konkani style Kichidi.
We make kichidi using chana dal, cracked wheat, sugar, fresh grated coconut and a good amount of cashews and raisins fried in ghee. The nutty flavor from roasted chana dal and the starchy and smooth cracked wheat makes a rich and nice aromatic dish.Sakkar in konkani means sugar,we also prepare using jaggery or gud. Both taste equally good and have their own true flavors.This is a regular dish at my place and was prepared during most of the festivities. Everyone loved it and we served it with a spoonful of ghee & thinly sliced fresh and ripe bananas, oh I tell ya’ll the experience is just delightful in every bite!!
¼ cup chana dal
½ cup cracked wheat
¾ cup sugar (add more if you want it very sweet and vice versa)
1 tsp cardamom powder (2 to 3 cardamom pods)
½ cup freshly grated coconut (can use frozen too)
4 tbsp ghee or clarified butter (more the merrier)
1 tbsp raisins
1 tbsp cashew halves
1. To start with, heat a pan and dry roast the chana dal on a medium heat till you feel the roasted aromas from the chana dal.
2. In the same pan add about 1 tbsp ghee and roast the cracked wheat till its fried well, about 4 to 5 minutes on medium heat.
3. Take pressure cooker and add both the chana dal as well as the cracked wheat, add water (about 2 to 3 cups) and cook for up to 4 to 5 whistles or till done.
If you are cooking the dal and cracked wheat in a saucepan then cook the dal first, when its half way through done add the cracked wheat and cook till soft and mushy.( add water if needed)
4. Heat a heavy kadai or a deep skillet, pour the cooked chana dal & cracked wheat (the texture should be very soft and mushy just like pongal or kichidi), add little water about ¼ to ½ cups during this step depending on how thick it is.
5. Add sugar, freshly grated coconut, mix well and cook further on a medium flame for about 5 to 10 minutes.
6. Heat a small tadka pan; add ghee (clarified butter) and fry cashew halves and raisins till the cashews turn golden brown and the raisins fluff up.
7. To the kichidi now add the cardamom powder, the fried cashews and raisins and combine all together.
While serving drizzle a tsp of ghee!
Note: Don’t worry if the kichidi is a little watery, because as time goes by it thickens and regains its texture.
Tomato rice is a simple and easy to prepare dish. There are endless recipes to make this tangy and wholesome dish. Using fresh juicy tomatoes will help enhance the taste of the dish. The sweetness and tanginess from the tomatoes makes the whole dish delectable and sharp. It’s a substantial meal in itself and can be served with raita & chips or pappads.
I prepare this quite often since hubby just loves it. I cook rice ahead of time and then completely cool it before mixing it to the tomato onion gravy. This helps the rice from becoming mushy in texture. It’s great for picnics, pot lucks or any parties!
Here’s the recipe
1 cups basmati rice
3 to 4 ripe tomatoes finely chopped
1 medium thinly sliced onion
1 tsp minced garlic
1 tsp minced ginger
½ tsp garam masala powder
¼ tsp turmeric powder
1 tsp red chilli powder (add more if you want spicy)
2 tbsp finely chopped coriander seeds
¼ cup water
¼ tsp sugar
Salt to taste
4 tsp ghee/butter
1 tbsp cooking oil
½ tsp cumin seeds or jeera
½ tsp mustard seeds (optional)
1 small bay leaf
½ inch cinnamon
½ tsp fennel seeds or saunf
3 tsp cashew halves (optional)
4 to 5 curry leaves or kadi patta
1. First up wash the basmati rice in 1 or 2 changes of water and cook till done. Make sure it’s not over cooked and the grains are separated. Cool it completely.
2. In a deep skillet heat ghee and oil, when hot add mustard seeds (optional), when it starts to sputter add cumin seeds or jeera, saunf or fennel seeds, cloves, bay leaf, cinnamon, cardamom, curry leaves, cashew halves and fry for a minute.
3. Add sliced onions and sauté till they start to sweat. Add minced ginger & garlic and fry further for about 3 minutes or till the raw smell fades.
4. Now add finely chopped tomatoes and fry till soft & mushy. Add turmeric powder, chilli powder & garam masala powder, fry well on a medium flame.
5. Now add the salt, sugar & water, cover and cook for about 3 minutes. Let the water evaporate.
6. Finally add the cooked rice and mix carefully with a flat spatula. Check the salt and adjust accordingly. (I turn off the heat while I mix the rice) Make sure the rice and the tomato-onion mixture is blended well with rice.
7. Turn on the heat back, cover the lid and cook further for about 2 to 3 minutes. Finally garnish with coriander leaves
8. Serve along side cucumber & onion raita.
Potato Masala or in konkani Batate masala is nothing but a dry version of saung, at least to me, Why because ingredients are same except that there is no water added to make a rich gravy consistency instead here boiled potatoes are chopped to bite sized pieces and then added to the sautéed onions and mixed with all the spices viz., chilli powder, Sāmbhar powder and tamarind. My bapma(grandma) used to add a tsp of Sāmbhar powder and it really made it tastier!Goes very well with Rice and Daalitoy combo yet with rotis too! It’s easy to prepare and quick too, if you have boiled potatoes handy in your fridge this dish can be set in no time!
So here’s the recipe
3 to 4 medium sized poatoes
1 big or 2 small (nos) onion finely chopped
1 to 2 tsp red chilli powder
1 tsp Sāmbhar powder
¼ to ½ tsp tamarinds concentrate
Salt to taste
3 tbsp cooking oil
Less than ¼ cups of water
1. Peel the potatoes & boil them till cooked. When cooled roughly chop them into pieces.(You can make bigger pieces too because when you mix them all together they will get slightly mushy).Meanwhile when the potatoes are getting cooked chop the onions finely.
2. Heat oil in a kadai or a heavy bottomed pan (you can use non-stick pan as well) and add the chopped onions and sauté them till golden brown.
3. Now add the chilli powder, Sāmbhar powder and the tamarind concentrate and sprinkle (may be a tbsp) just about very little water and mix well. (Don’t add too much water).
4. Now add the boiled and chopped potatoes, salt and mix well till all of it is very well combined. Once mixed check for the salt & spice level & adjust accordingly.
5. Cook it for some 5 to 10 minutes covered on a medium low heat and check in between so that the potatoes don’t stick to the bottom.
6. Serve with rice along side daalitoy or chapathis/rotis.