One of the best side dishes for the Chapathi is the Channa Masala. I always wonder, why people call it as Channa Masala although they use Chickpeas for it.
Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.
Ingredients:
- Cooked Chickpeas(Bengal gram/Kondakadalai)-1 can (400g)
- Large Onion-1
- Tomato-2
- Garlic-4,5
- Ginger-1 inch
- Fennel(Sombu)-1 teaspoon
- Turmeric Powder-1/4 teaspoon
- Chilli Powder-1/2 teaspoon
- Coriander Powder-1/2 teaspoon
- Cloves-2
- Cinnamon-small piece
- Oil-2 tablespoon
- Lemon juice-few drops
- Salt
Method:
- Boil the tomatoes and make into a paste after peeling off the skin.
- Tomato Puree can also be used instead of this paste.
- Fry Fennel, ginger garlic paste and onion in small amount of oil and make into a paste without adding much water.
- Now heat the remaining oil in pan and add cloves and cinnamon.
- Then add the paste and Tomato paste or puree (add very little water, only if needed) and cook it till oil comes in the sides.
- Finally add the cooked Chickpeas and required amount of salt to the gravy and cook it for another two minutes.
- Garnish with coriander leaves and add a few drops of lemon juice during serving.
- Suits with Chapathi, poori, Samosa, Rice.
Ridge guard(Peerkangai) is one of the most commonly available vegetables. Kohlrabi which is often called as German turnip(Nool kol in Tamil) has more nutritive values. Though it seems to be small it is rich in potassium and vitamins. Here is one of the recipes with the perfect combination of both. (Can be prepared with either one or both together in the same method.)
Ingredients:
- Ridge guard-1
- Kohlrabi-1/2
- Large Onion-1
- Garlic-4
- Turmeric powder-1/4 spoon
- Masala/Sambar powder(or Chilli powder)-1/2 spoon
- Asafoetida-1/4 spoon
- Toor dhal-50 g
- Coconut(grated)-2 tablespoons
- Cumin seeds(jeera)-1 spoon
- Salt
For seasoning:
Mustard, Cumin seeds, Red chillies, Curry leaves
Method:
- Wash the toor dhal and soak it in water for 10 minutes.
- Peel off the skin of ridge guard and kohlrabi and make into pieces.
- Cut kohl rabi into smaller pieces than that of ridge guard as it takes longer time to be cooked.
- Grind the onion , coconut,and jeera into a paste.
- Now add the soaked dhal, cut pieces of ridge guard, kohl rabi in required amount of water.
- Add garlic,asafoetida,turmeric powder, masala/chilli powder, grinded paste to the it and cook in a pressure cooker.
- Allow it for one or two whistles according to the cooker type.
- Finally heat oil in a pan and add mustards. When it start to splutter, just add one red chilli (for flavour),cumin seeds and the curry leaves.
- Mix it with the cooked kootu with required amount of salt.
- Serve it with plain rice or chappathi.
Cumin Rice is the most simplest and fastest flavoured rice, I have ever known.
I learnt from my hostel canteen Cook. He used to prepare this for the late comers, whenever there is hardly any food left.So quick and simple..
Ingredients:
- Basmathi rice-1 cup
- Water-1 1/2 cup
- Butter-1 1/2 tablespoon
- Cumin seeds- 2 tablespoon
- (Powdered cumin-1/2 tablespoon, if more flavour is desired)
- Green chilli/red chilli -3
- Onion(large)-2
- Salt
- Curry leaves and Coriander leaves for garnishing.
Method:
- Cook 1 cup of Basmathi rice in 1 1/2 cup of water. Add required amount of salt while cooking rice.
- Heat butter in a pan ( oil can also be used) and add the cumin seeds (and the powdered cumin).
- When the cumin seeds start spluttering, add the chillies and then the onions.
- Add a pinch of salt and fry till the onion is cooked.
- Mix it with the cooked rice and garnish it with curry leaves and coriander leaves.
- Suits with all kind of kuzhambu or gravies.
Sambar powder is very essential in most of the South Indian recipes. Nowadays there are many brands of ready- made sambar powder available. But still they cannot compete with the home-made ones.
Only the ratio should be right enough to make it perfect. So here is my mother's ratio which makes my sambar always perfect and tasty.
Ingredients:
- Red chilli-1/4 kg
- Coriander seeds-1/4 kg
- Channa dal-100g
- Toor dal-100g
- Urad dal-25g
- Cumin Seeds(jeeragam)-75g
- Pepper-50g
- Mustard-25g
- Rice- 40 g
- Turmeric powder-40 g
- Fenugreek(vendhayam)-50g
- Asafoetida-1 & 1/2 spoon
Methods:
- Fry all the ingredients individually in a pan without oil in medium flame.
- Take care that the ingredients are roasted evenly.
- Powder it after allowing to cool.
- Store in an air-tight container.
I got this recipe from my aunt who is a specialist in karaikudi chettinadu samaiyal.
Ingredients:
- Sea Fish - 4 pieces (400gms)
- Onion - 2(large size chopped)
- Tomato - 2(chopped)
- Garlic - 4/5
- Turmeric powder - 1/4 teaspoon
- Red chilli powder - 1/4 teaspoon
- Coriander powder - 1/4 teaspoon
- Coriander seeds (dhaniya) - 1 tablespoon
- Red chilli - 3
- Coconut(grated) - 1 tablespoon
- Tamarind - lemon size
- Oil - 1 tablespoon
- Salt
For seasoning:
Mustard,Urad dhal,Fenugreek,cumin seeds
To grind:
Fry red chillies and coriander seeds in little oil and add 1 onion, 1 tomato,and grated coconut.
Grind it into a paste.
Method:- Soak tamarind in hot water and make juice by squeezing it.
- Heat oil and add mustard. When it crackles, add fenugreek, urad dal,and cumin seeds.
- Add the remaining chopped onion. When the onion turns transparent, add garlic and tomato pieces
- Add turmeric powder, chilli powder, and coriander powder.
- Add the paste with little water and salt. Allow it to boil.
- When the oil comes out in the sides,add the fish and allow it cook again with closed lid.
- Finally when the fish is cooked, add tamarind juice and allow it boil for 3 minutes.
- Garnish with coriander leaves after removing from flame.
- Tastes good with plain rice, jeera rice, idli and dosa.
Hello Everybody,
I welcome you all to the world of Curry - The taste of the World. In the coming days, I am going to write here about some delicious vegetarian and non-vegetarian food.
Are you ready to try and taste? Don't forget to write me your comments, suggestions.
