Black chana masala gravy

The Desi (meaning 'country' or 'local' in Hindi) is also known as Bengal gram or kala chana,Chickpeas are a source of zinc, folate and protein. Chickpeas are low in fat and most of this is polyun saturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety.

Pressure cooking the chickpeas:

. 1 cup dried black chana
. 3 cups water for pressure cooking the chana
. 1 tsp salt
Roasting the masala
. ¾ to 1 cup fresh grated coconut
. 1 inch cinnamon
. ½ tbsp fennel
. ½ tbsp cumin seeds
. 1 tbsp coriander seeds
. 1-2 dry red chilies (3 or 4 chilies would make the dish very spicy)
. 2-3 cloves
. 1 black cardamom
. 2-3 green cardamom

. 1 small piece of stone flower/dagad phool (optional)

other ingredients:
. 3 tbsp oil
. 1 small bay leaf
. ½ tsp mustard seeds
. 10-12 curry leaves
. 1 green chilli, slit
. 1 medium onion, chopped
. 1 medium tomato, chopped
. ¼ or ½ tsp turmeric powder
. a pinch of asafoetida
. ½ inch ginger + 2-3 garlic – crushed or made into a

paste in mortar-pestle
. 1.5 to 2 cups of the chickpea stock or water
salt as required
. some coriander leaves for garnishing

Instructions

. soak the chana/chickpeas overnight or for 8-9 hours.

. pressure cook the chanas, water and salt till they have completely cooked.
. drain the chanas and keep the stock aside.
in a frying pan, add all the whole spices mentioned under “roasting the masala” list, except coconut
. roast till the spices start emanating their aroma.
. then add the freshly grated coconut, roast till the coconut gets browned.
. keep on stirring so that the coconut does not get burned.
. once this mixture has cooled, grind in a chutney grinder with 1 cup water,grind to a smooth paste.
. heat oil in a pot or kadai, first splutter the mustard add the bayleaf
. then add onions and fry till they are softened and become translucent.
. add curry leaves, asafoetida and ginger-garlic paste.
. stir and fry till the raw aroma of ginger-garlic disappears, add chopped tomatoes.saute for 2-3 minutes, stirring in between.
. add the ground masala paste and stir, add the drained chanas and slit green chili.
stir and saute for 1-2 minutes.
. now add the stock or water, give a boil and then simmer for 5-6 minutes or more till the gravy thickens a bit.
. mash a few chanas with the sides of the spoon, this will help in thickening the gravy.
. check the seasoning and add more salt as per your taste.
. garnish chana masala with coriander leaves.
. serve chana masala hot with pooris, chapatis, bread or steamed rice accompanied with lemon & onion slices.

malai methi mattar

Methi Malai Muttar is a very popular Punjabi dish made with fresh fenugreek leaves (methi leaves), green peas, cream and spices. Its slightly sweet, but nice:)

Ingredients:-------------

methi :----------------1 punch 
muttar:------------------1 cup. 
malai:--------------------1cup.(should be homemade) 
onion:----------------------1/2 cup(grated) 
chilli powder:---------------1tsp. 
sugar:------------------------1/2tsp.(optional) 
garlic:-----------------1tsp(grated) 
oil:----------------1tbsp. 
salt ot taste. 

Method:-------------------

Wash the methi, in a big kadai add oil.

As the oil became hot add grated onion.

as the onion became pink in colour add garlic and methi.

satue till it became soft then add muttar.

after 5mins add cream, chilli powder and salt and give a stir.

stir it till methi and muttar are done it will take abt 8-10mins.

(If necessary add milk) 

Kokani fish curry.

 This is a Kokani Thali.
In kokan usually they eat rice and fish. Kokan is a very beautiful place.

Ingredient for Fish curry.

1. 1kg :------- white promfret.

2. 1 :------- Coconut.
3. 7-9 :------- Dry red chili's(soaked in warm water)
4. 1bowl:------- Coriander.
5. 1tsp :------- Turmeric.
6. 2tsp :------- Coriander powder.
7. 12-15:------- Curry leaves.
8. 4tps :------- Oil.(coconut oil if u like)
9. 1tsp :------- Mustard seeds.
10.1bowl:------- Thick coconut milk.
11. 5 cups water.
11. Salt to taste.

 How to make:---

1) Wash you fish with tap water, and marinate it with salt and 1/2 tsp turmeric,and keep aside.
2) In a mixer add grated coconut, 1/2 tsp turmeric,coriander powder,soaked red chill's,and blend it with 4tsp of water.
3) In a kadai(pan), add oil make it hot then add sesame seeds, it will start to poop,then add curry leaves,2tsp fresh coriander,and add coconut mixture,and 1/2 cup water.
4) stir it continually,for 5mins then add the remaining water and salt.
5) let the curry boil for 10-15mins on medium flame,then add fish and low the flame and cover it.
6) After 10mins,check if the fish is cooked,add coconut milk,and cover it another for 10mins.
7) Take out from flame add chopped coriander and serve with hot rice.

 Tip:-------- 1)Alwage use fresh fish, first Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded brick.

2)Look for bright, clear eyes. The eyes are the window to a truly fresh fish, for they fade quickly into gray dullness. Dull-eyed fish may be safe to eat, but they are past their prime.

Spicy Misal.

Misal is basically a Maharashtrian snack. Its very spicy but yummy. You get misal anywhere in Maharashtra

Ingredients:------------

For Curry:----------

3 Cup Boiled Matki / Mothbeans
2 Cup Boiled Potato's
2 1/2 cup Onion finely chopped
2 cup Tomato finely chopped
2 tsp Kasmiri Chilli Powder
3 tbsp Tomato Paste
1 tsp Cumin Powder
4 tbsp Maggi bhuna masala
2 tsp Goda Masala
2 tsp Coriander Powder
3 tsp Ginger Garlic Paste
2 tsp Garam Masala
1 tsp Turmeric Powder
6 tbsp Oil
4 cups Water
For Garnish
Farsan / Hot Mix
Sev
Onion finely chopped
Tomato finely chopped
Coriander leaves

Method:---------------

Sprouting Moth Beans
Wash matki well under cold water and soak in enough water overnight.
Second day morning, drain off excess water from the soaked beans.
Put the soaked beans in the cheesecloth and wrap well.
Then leave it to sprout on the counter for 2 to 3 days.
In between add a splash of water over cheesecloth to keep the beans moist.
After sprouting is done, boil sprouts in pressure cooker until 1 whistle.


To make kat/tarri/rassa:----------------

Heat oil in a pan.
Once oil is hot add onion, mix and saute till onion gets light golden color.
Once onion turns light brown, add turmeric powder, ginger garlic paste, cumin powder, coriander powder, garam masala.
Mix and cook for 2 mts.
After 2 mts of cooking, add tomatoes.
Add red chilli powder, goda masala mix and cook until tomato breaks down.
Add tomato paste and maggi bhuna masala and mix well.
Now add boiled matki, and boiled potatoes water and mix well.
Add salt to taste.
And simmer the curry over medium heat fr 10 mts.
Matki Rassa is all ready.
To assemble Misal Pav
First take a heaping spoon of just moth beans from curry and layer them in to bowl.
Top that up with farsan, then chopped onion, tomatoes, coriander leaves.
Put good amount of curry over layers of matki and farsan.
Finish it off with sev and coriander leaves.
Serve hot with bread!

Tips:-----------------

Skip adding Goda Masala if you don't have it.
Assemble misal just right before serving only.
You can substitute moth sprouts with watana or green gram.