Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts

Friday, December 20, 2019

Chana Masala | Chole Masala | How To Make Dhaba Style Chana Masala

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Chana Masala also known as channay, chole masala, chole or chholay, is a dish originating from the Indian subcontinent. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in India.

Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled amchoor), crushed pomegranate seed (anardana), and garam masala.

Chana Masala | Chole
In India, it is sold by street vendors and restaurants, and may be eaten with puri, bhatoora or kulcha.


Cuisine: Indian
Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hr


Ingredients:

Pressure Cook
  • Kabuli Chana / Chick Peas - 2 Cups Soaked 6 hrs
  • Cinnamon Stick - 1
  • Cloves - 6
  • Black Cardamon - 3
  • Black Tea - 2 Tsp
  • Dried Amla - 6 Pieces
  • Salt - 2 Tsp
  • Baking Soda - 1/2 Tsp
  • Water - 2 Cups
Spice Mix
  • Coriander Powder - 3 Tbsp
  • Ginger Powder - 1.5 Tsp
  • Red Chili Powder - 2 Tsp
  • Garam Masala - 1 Tbsp
  • Aamchur / Dried Mango Powder - 1/2 Tsp
  • Turmeric Powder - 1 Tsp
  • Cumin Powder - 1 Tsp
  • Salt - 1 Tsp
Masala Mix
  • Ghee - 3 Tbsp
  • Hing / Asafoetida
  • Onion - 1 Big
  • Ginger - 1 inch
  • Green Chilies - 5
  • Yogurt / Curd Strained- 1/2 Cup
  • Tomato Puree - 1 Cup
  • Ginger Garlic Paste - 1 Tbsp
  • Kasoori Methi / Dried Fenugreek Leaves - 1 Tbsp
  • Water - 1 Cup


How To Make Chana masala/Chole in Dhaba Style:

Pressure Cook
  1. In a Pressure cooker, Add Chana (Soaked for 6 hours in water).
  2. In a cotton muslin cloth bag add Cinnamon Stick, Cloves, Black Cardamom, Black Tea, Dried Amla.
  3. Close the bag and add to pressure cooker.
  4. Add Baking Soda, Salt, Water to the cooker and mix everything well.
  5. Close the cooker lid, On Low - Med flame cook for 6 whistles. Do not depressurize the cooker.
  6. In between the whistles, lift the cooker and shake gently so that the ingredients inside move around and Chana doesn't get burnt on the bottom.
Spice Mix
  1. Mix all the spices listed in Spice mix ingredients and keep aside.
Chole / Chana Masala
  1. In a pan on med flame, add ghee, hing and onion. Cook till onions turn pink.
  2. Add ginger-garlic paste. Cook till the raw aroma of ginger and garlic disappears.
  3. Add the Spice Mix. Cook for 2 to 3 minutes.
  4. Add strained yogurt. Cook for 5 to 7 minutes. Yogurt should be properly cooked.
  5. Add pureed tomato's. Mix well. Cover the pan with a lid and cook for 12 to 15 minutes, till the raw taste of tomato's is gone.
  6. Remove the lid, Add salt and water. Mix well. Cover the pan with a lid again and cook for another 10 to 15 minutes on med to low flame.
  7. Open the pressure cooker and move the Chole to the pan.
  8. Add green chillies, julienned ginger, kasoori methi and mix well.
  9. Garnish with slit green chillies, julienned ginger and cilantro.
Try this Chole Recipe with Bhature for best combination ever.

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Sunday, November 10, 2019

Kadai Chicken recipe | Chicken Karahi Recipe With Ingredients

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Chicken kadahi, also known as gosht kadahi (when prepared with goat or lamb meat instead of chicken), and kadai chicken, is a dish from the Indian subcontinent noted for its spicy taste; it is notable in Pakistani and North Indian cuisine. The Pakistani version does not have capsicum or onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi. It can take between 30 and 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. Kadai chicken is a delicious, spicy & flavorful dish made with chicken, onions, tomatoes, ginger, garlic & fresh ground spices known as kadai masala.


Kadahi Chicken




Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3

INGREDIENTS :

  • 400 grams chicken
  • ¾ cup capsicums (or bell peppers cubed) (optional)
  • ½ cup onions (cubed & layers separated) (optional)
  • ¾ cup tomatoes (chopped & pureed) (about 2 large)
  • 1 ½ tablespoons oil (divided, adjust as needed)
  • 1 red chili broken
  • ½ teaspoon cumin or jeera (optional)
  • ½ cup onions chopped finely
  • 2 teaspoons ginger garlic paste
  • ½ teaspoon Salt or as needed
  • ¼ to ½ teaspoon red chilli powder Kashmiri (optional)
  • 1/8 to ¼ teaspoon turmeric
  • 10 cashew nuts (or 3 tablespoon cream)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 2 tablespoons coriander leaves or cilantro finely chopped

For kadai masala

  • 1 ½ tablespoons coriander seeds (or daniya)
  • 4 red chilies
  • 1 to 1½ teaspoons garam masala powder
  • ¾ teaspoon fennel seeds (optional)


HOW TO MAKE THE RECIPE:

Preparation:

  • Dry roast 1 ½ tablespoons coriander seeds, ¾ teaspoon fennel seeds and 4 red chilies until crisp & aromatic.
  • Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.
  • Add ¾ cup chopped tomatoes to a blender and puree them. You can skip this step if u don’t mind using tomatoes directly.

Optional : Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water.


How to make chicken karahi or kadai chicken:


  1. Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add ¾ cup cubed capsicum and ½ cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.
  2. Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin.
  3. Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.
  4. Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it.
  5. Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.
  6. Add kadai masala, turmeric and ¼ to ½ teaspoon red chili powder (optional).
  7. Mix and fry well for just 2 to 3 minutes.
  8. Next pour tomato puree, cashew paste and add salt.
  9. Mix and cook till the raw smell of the tomatoes goes away.
  10. The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.
  11. Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
  12. Cook till the gravy thickens to your desired consistency.
  13. If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well.
  14. Do not overcook kadai chicken. Capsicum and onions should be crunchy.
  15. Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.
  16. Serve kadai chicken with rice or roti.

Tips to make kadai chicken:

  • Bone-in chicken tastes best in this recipe as the juices from the bones seep to the curry and make it more flavorful & delicious. However if you do not have bone-in chicken just use boneless chicken like the way I have used.
  • Kadai chicken is made with fresh ground kadai masala. This recipe also details on making it. You can however use readymade kadai masala powder. If you are accessible then just use a regular garam masala. You really cannot get the flavors of kadai chicken but it will still be a very good dish.
  • Most restaurants use cubed onions and bell peppers. However you can also skip them as it is not used in the authentic kadai recipes.
  • Frying the cubed onions & bell peppers on the highest flame will give a smoky aroma to the kadai chicken. You can skip them and just smoke the dish with a charcoal.
  • Optionally to smoke the kadai chicken, just light a charcoal until hot and place it in a small bowl. Keep this bowl in the kadai. Pour 1 tsp ghee. Immediately the charcoal begins to release smoke. Cover the kadai and allow the cooked chicken to be smoked for about 2 to 3 mins.

NUTRITION

Serving: 1g | Calories: 362kcal | Carbohydrates: 21g | Protein: 20g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 149mg | Potassium: 786mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2125IU | Vitamin C: 166.6mg | Calcium: 68mg | Iron: 3.3mg
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Thursday, November 7, 2019

Anda Bhurji | Spicy Indian Scrambled Eggs Recipe | Egg Bhurji Recipe With Ingredients

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Anda Bhurji can be found at highway rest stops and street food stalls across India, served in to-go containers alongside slices of white bread. Heavy with tomatoes, chilies, onion, and fragrant spices, these ambled eggs make for a substantial and satisfying meal, in a matter of minutes
ANDA BHURJI

Prep Time: 5 minutes
Cooking Time:10 minutes
Total Time: 15 minutes
Servings: 2

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped finely
  • 2 medium tomatoes chopped finely
  • 3 green chilli peppers slit lengthwise
  • 2 teaspoons ginger-garlic paste (see note)
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 4 large eggs, whisked lightly
  • Salt
  • 2 teaspoons unsalted butter, divided
  • 1/4 cup chopped cilantro leaves, divided 

Instructions:

1.In a 10-inch nonstick skillet, heat oil over medium-high heat, until shimmering. Add onions and stir until softened, about 1 minute. Add tomatoes, mix well, and cook until most of the excess moisture has evaporates, about 1 minute.
2.Add green chillies and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chili powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
3.Tun the heat to low. Add eggs and salt, and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high, and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining coriander and a teaspoon of butter. Serve with lightly toasted bread.

Notes:

To make ginger-garlic paste, very finely mince, grate, or process equal parts peeled fresh ginger and peeled garlic.
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