This one is for Jessie!
Ingredients
Kabuli/ Safed Channey (chick peas) - 250 gms
Tej Patta (bay leaves) - 4
Badi Elaichi (brown cardamom) - 4
Daal Chini (cinnamon) - 2 inch piece
Channa Masala - 2 tablespoons (any chana masala like mdh or everest brands etc)
Anardana (dry pomegrante seeds) powder - 1 tablespoon
Bhuna zeera powder (roasted cumin powder) - 1 tablespoon
Salt as per taste ( I usually put 1/2 a teaspoon)
Onions - 2 medium sized sliced fine
Tomato - 2 medium sized sliced fine
Ginger - 2 inch piece julienned
Green chillies - 4 chopped fine (optional)
Coriander leaves - chopped fine (optional)
Method
Wash and soak the chickpeas overnight. If you dont have the time to do that then soak them in hot water and leave aside for 2 hours.
Pressure cook the chickpeas for 15 minutes along with the bay leaves, cardamom and cinnamon. If you dont have a pressure cooker - boil the chickpeas till they are soft.
Drain the water and reserve (should be about 500ml).
Mash 1/4 of the boiled chickpeas. Add the dry masala and oil to the balance chickpeas and mix well.
Bring the reserved water to a boil and add the chickpeas. Mix well. Add half of the onions, tomatoes and green chillies and cook uncovered over a low flame for 10 minutes. Garnish with coriander leaves and the balance onions, tomatoes and green chillies.
Tuesday, January 8, 2008
Garlic Methi Chicken
Ingredients
Chicken - 700 to 800 gms (cut in to medium sized peices)
Yoghurt - 200 gms
Garlic paste - 3 tablespoons
Red chilli flake - 1 teaspoon (adjust according to personal preference)
Kasuri Methi (dry fenugreek leaves) - 2 tablespoons
Onion - 2 medium sized (sliced fine)
Green Chillies - 2-3 slit into half (adjust according to personal preference)
Garam Masala - 1 Bay leaf, 2 Cardamoms, 4 Clove, 1 inch peice Cinamom
Oil - 2 tablespoons
Coriander leaves - for granishing (optional)
Method
Mix together the yoghurt, garlic paste, kasuri methi and red chilly flakes. Marinate the chicken in this for atleast 1 hour (longer if possible)
Heat oil in a pan or kadhai. Add the gram masala, then the onions and green chillies. Add salt as per taste. Fry till the onions turn light brown.
Add the chicken along with the marinade and stir fry till the chicken changes colour. Then cover cooked (stir occasionally). Add a little water if needed (use as little water as possible). Garnish with coriander leave before serving.
Variation
You can uses 2 table spoons of tomato puree in the marinade. Use ghee or butter to fry the onions. (turns out kind of like a butter chicken preparation).
Chicken - 700 to 800 gms (cut in to medium sized peices)
Yoghurt - 200 gms
Garlic paste - 3 tablespoons
Red chilli flake - 1 teaspoon (adjust according to personal preference)
Kasuri Methi (dry fenugreek leaves) - 2 tablespoons
Onion - 2 medium sized (sliced fine)
Green Chillies - 2-3 slit into half (adjust according to personal preference)
Garam Masala - 1 Bay leaf, 2 Cardamoms, 4 Clove, 1 inch peice Cinamom
Oil - 2 tablespoons
Coriander leaves - for granishing (optional)
Method
Mix together the yoghurt, garlic paste, kasuri methi and red chilly flakes. Marinate the chicken in this for atleast 1 hour (longer if possible)
Heat oil in a pan or kadhai. Add the gram masala, then the onions and green chillies. Add salt as per taste. Fry till the onions turn light brown.
Add the chicken along with the marinade and stir fry till the chicken changes colour. Then cover cooked (stir occasionally). Add a little water if needed (use as little water as possible). Garnish with coriander leave before serving.
Variation
You can uses 2 table spoons of tomato puree in the marinade. Use ghee or butter to fry the onions. (turns out kind of like a butter chicken preparation).
Monday, January 7, 2008
French Beans with Garlic
This one came from a dear friend Uma
Ingredients
French Beans - 250 gms (chopped as finely as possible)
Garlic - 4 large cloves (crushed)
Whole Red Chillies - 4
Oil - 2 tablespoons
Salt as per taste
Method
Heat oil in a wok. Reduce heat and add the red chillies and garlic. Stir fry till the garlic is light brown. Add the beans & salt and stir fry on a high flame (stir constantly) for 3 minutes.
PS: Do not cook covered as the beans get really soggy!
Ingredients
French Beans - 250 gms (chopped as finely as possible)
Garlic - 4 large cloves (crushed)
Whole Red Chillies - 4
Oil - 2 tablespoons
Salt as per taste
Method
Heat oil in a wok. Reduce heat and add the red chillies and garlic. Stir fry till the garlic is light brown. Add the beans & salt and stir fry on a high flame (stir constantly) for 3 minutes.
PS: Do not cook covered as the beans get really soggy!
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