YOUTUBE - Chickpea Potato Curry

YOUTUBE - Chickpea Potato Curry

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Chhole biriyani(କାବୁଲି ଚଣା ବିରିୟାନୀ)

Chhole biriyani(କାବୁଲି ଚଣା ବିରିୟାନୀ)

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Ingredients:

• Chhole - 1 cup(soaked for 5-6 hr)(କାବୁଲି ଚଣା)
• Rice - 2 cup(ଚାଉଳ)
• Green chilli - 2(ଲଙ୍କାମରିଚ)
• Whole garam masala(bayleaf(ତେଜ ପତ୍ର) -1,Cardamom(ଗୁଜୁରାତି) -2,Cinnamon stick (ଡାଲଚିନି)-1inch,clove(ଲବଙ୍ଗ)-2)
• Onion(slice) - 2(ପିଆଜ) 
• Coriander power - 1 tsp(ଧନିଆ ଗୁଣ୍ଡ )
• Tomato paste - 1/2 cup(ଟମାଟର)
• Biriyani masala powder - 2 tsp(ବିରିୟାନୀ ମସଲା ଗୁଣ୍ଡ)
• Ginger garlic paste - 1 tbsp(ଅଦା ରସୁଣ ବଟା)
• Ghee - 3 - 4 tbsp(ଘିଅ)
• Jeera - 1 tsp(ଜିରା)
• Curd - 1/2 cup(ଦହି) 
• Coriander leaves -1 tbsp(ଧନିଆ ପତ୍ର)
• Mint leaf - 1 tbsp(ପୋଦିନାପତ୍ର)
• Salt to taste(ଲୁଣ)

Method:

• Boil water in a deep vessel.
• Now add rice along with ghee(1 tbsp), salt, whole spices, salt and cook it to the perfect consistency.Drain the water and allow the rice to cool.
• In a pressure cooker boil the chhole with adding salt(atleast 3 whistle) and drain the excess water and keep a side.
• Heat 2 tbsp ghee in a heavy-bottomed pan. Add the whole spices,jeera and stir for a few seconds until fragrant. Next add the sliced onion, green chilly and saute until it turns transparent. Add in the ground ginger-garlic paste, tomato paste and saute everything until masala cooked properly(oil separates). Add coriander powder, biriyani masala power, chilly powder and saute for a few seconds until their raw smell is gone (sprinkle little water to prevent them from burning). Add the pressure-cooked chana and curd. Mix everything well and cook for a few minutes until the gravy reaches a thick consistency. Add in chopped mint leaves and cilantro. Mix well. Switch off.
• In a deep vassel non stick pan Smear the base of the cookware with ghee. Arrange the chana masala and cooked rice in two or three layers. You can sprinkle some ghee on each layer. The top most layer should be that of rice.
• Sprinkle fried onion, mint leaf and coriander leaf Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and cook it 20 mins in low flame.
• Serve hot with  raita.

white peas and palak curry

white peas and palak curry

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Ingredients: 

White peas - 250 grm
Spinach (palak) - 3 cup(chopped)
Potato -2  medium
Tomatoes - 2 medium(chopped)
Ginger garlic paste - 2 tbsp
Onion – 2 medium(chopped)
Oil - 3 tbsp
Cumin powder- 1 tsp
Coriander powder (dhania) -1 tsp
Turmeric (haldi) – 1 tsp
Salt to taste
Garam masala – 1 tsp
Chilli powder – 1 tsp

Method:

Boil the chickpeas and potato with adding water, salt and turmeric powder.
Drain the chickpeas and potato and rinse well.
Cut the potato into cube size by knife.
Blend the tomatoes to make a puree.
Heat the oil in a pan. Put chopped onion and sauté it till it looks light brown color,add ginger garlic paste,coriander powder, Cumin powder, turmeric, and red chili powder. Cook three to four minutes on medium heat, then add the tomato puree,salt and sauté it till the tomato mixture will separate from the oil and reduce to about half in quantity.
Add spinach and one-half cup of water. Cook, covered, four to five minutes on medium heat.
Add the chickpeas and garam masala.
Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes.
Server hot with rice/paratha.

 

Papeya and white peas curry

Papeya and white peas curry

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Ingredients:

• Papeya(cube size) - 1(medium)
• white peas - 200 grm
• Potato(cube size) - 2 medium
• Ginger - 1 inch
• Garlic - 10  pods
• Onion(chopped) - 2 medium
• Cumin seeds - 2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1 1/2 tsp
• Chilli powder - 1 1/2 tsp
• Bay leaf - 1
• Cinnamon - 1 inch
• Cardamom - 2
• Tomato(chopped)- 1 medium
• Garam masala - 1 tsp
• Chicken / curry masala - 1 tsp
• Refined oil - 3 tbsp
• water as required

Method:

• Soak the white peas for 5-6 hours.
• Boil the white peas and cube size papeya in a pressure cooker.
• Make the paste of ginger, garlic and cumin seeds.
• Heat the oil in a pan and fry potato till it becames golder color and keep a side.
• In the same pan add bay leaf, cinnamon, cardamom and chopped onion and saute it till it became golden color.
• Add paste and saute it for some time.
• Put turmeric powder, chilli powder and salt into the paste and mix it properly.
• Add chopped tomato and fry it for 5 mins(till tomato became soft).
• Then, add fried potato and saute it.
• Add little bit water and cover it for 10 mins(till potato became soft).
• Finally add boiled papeya and white peas and mix it well.
• Put garam masala and chicken/curry masala in to pan and cook it for 10 mins.
• server hot with rice.

Chhole (ଚଣା ମସଲା)

Chhole (ଚଣା ମସଲା)

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Ingredients:

• 1 1/2 cup chick peas (କାବୁଲି ଚଣା)
• 2-3black cardamoms (ଗୁଜୁରାତି)
• 1 inch cinnamon (ଡାଲଚିନି)
• 5-6 peppercorns (ଗୋଲ୍ ମରିଚ)
• 3 cloves
• 1 bay leaf (ତେଜ ପତ୍ର)
• 1 and half tsp cumin seeds (ଜିରା)
• 1 and half tsp coriander seeds (ଧନିଆ)
• 2 red chillies
• 3 tbsp oil (ତେଲ)
• 2 small onions (finely chopped) (ପିଆଜ)
• 2 tsp ginger garlic paste (ଅଦା ରସୁଣ ବଟା)
• 1 green finger chilli (chopped)
• 3 medium tamato(chopped) (ଟମାଟର)
• ½ tsp turmeric (ହଳଦୀ ଗୁଣ୍ଡ)
• ½ tsp chilli powder
• salt (ଲୁଣ)
• ½ tsp garam masala (ଗରମ ମସଲା)
• chopped fresh coriander (ଧନିଆ ପତ୍ର)
  

Method:            

• Wash and soak the chole (chickpeas) in enough water overnight.
• Add enough amount of water as the chole increase in size after soaking it.
• In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles. The chole should be soft when you mash it with a spoon.
• Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
• Now add the ginger paste.
• Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
• Add the powdered spices, red chili powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.
• Now add the boiled chole with a little quantity of its broth. You can add more broth if you want more gravy.
• Check the salt first as the while boiling the chickpeas we added salt and we are using the same broth.
• Simmer for 5-7 minutes.
• Garnish with chopped onions and cilantro leaves.
• Serve the chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Its tastes good with rice too.