CHANNA MASALA IN CASHNEW GRAVY

Its true that addition of Cashews in any recipe makes the dish tastes royal, rich and a creamy one. This is the first time I tried adding cashews into channa masala for a change. It was truly awesome and was appreciated by my family memebers. Its simple and easy, flavored with a mild blend of spices. It turned out too good. Perfect to have with chappaties or phulkas.

INGREDIENTS.

1 1/2 Cup Boiled Chickpeas.

1/2 Cup Cashews.

2 Onions.

1 Tomato.

4 to 5 Cloves.

3 Cinnamon stick.

2 Cardamom.

1 Star anise.

3 Peppercorns.

1 tsp Tomato paste.

1 tbsp Chopped Ginger.

1 tbsp Chopped Garlic.

2 tsp Red chilli pd.

1 tsp Turmeic pd.

1 tsp Coriander pd.

1/2 Cup Milk.

1 tsp Oil.

Salt to taste.

Coriander leaves for garnish.

METHOD.

Soak the cashews in milk and keep aside.

In a pan heat oil. Add whole garam masala. Fry them for a sec. Then drop ginger-garlic and onions. Saute onions till they become translucent. Now add tomatoes, tomato paste, red chilli pdr, coriander pdr, turmeric pdr,and salt. Later add only the cashews. [Make sure you use the milk for the grinding purpose.] Saute till u get a nice aroma and all the ingredients are well fried in oil. Remove from flame and let it cool.

Now grind the mixture into smooth paste adding adequate milk. In a pan add oil and drop in the smooth cashew masala paste and saute. Add boiled chickpeas with adjusted salt. Add water or milk if neccessary. Depends upon the consistency u need.

Lastly garnish with coriander leaves and serve hot with chappaties.

Sending this recipe to '' CWF - LB:CHICKPEAS HOSTED BY NITHUBALA ''

Enjoy!!

GREEN PEAS TOMATO CURRY

This curry peas with tomato is quick comfort food that I offen prepare at home. It goes very well with chappati. This is soo yummy when its seasoned with fried garlic and with a dollop of ghee. Woo its just heavenly. Do try this simple and easy nutritious recipe.



INGREDIENTS.

1 Cup Frozen Peas.

2 Medium Tomato.

2 tsp Jeera.

1 tbsp Chopped Ginger.

1 tsp Chilli Powder.

1/4 tsp Turmeric Powder.

2 tsp Coriander Powder.

1 tsp Garam masala.

1 tsp Oil.

Salt to taste.

Coriander leaves for garnish.

METHOD.

Heat oil in a pan. Add jeera and ginger. Fry them for a while. Add tomatoes with salt and cover them with a lid for about 5 min. When tomatoes becomes tender and start releasing its juice add the chilli pd, turmeric pd, garam masala, and coriander pd and stir. The gravy comes into thick consistency. Now add frozen peas with limited amout of water and cook them closing with a lid for about 5 to 6 min under low flame.

Garnish with coriander leaves and serve hot.

Enjoy !!

PEPPERY BABYCORN FRY

Corns, corns, corns. Its corn season these days. My kiddo is very fond of it. So whenever we go for shopping, corn is surly there on our buying list. This time my hubby suggested to take baby corns which was in a bundle. Its freshness made me take over those babies. I had no idea what to do with this as I was taking them for the first time. Thus my hubby came out with a unique and lips smacking dish from an amazing blog. I dont know from which site but I really thank and appreciate that blog for sharing with us.

INGREDIENTS FOR PEPPER MASALA.

1 Small Onion.

2 no Dry Red Chilli.

2 tbsp Black Pepper Corns.

1 tsp Oil.

METHOD.

Heat oil in a pan. Add all the ingredients and fry till the onions turns translucent.

Cool them and grind them into a fine paste adding enough water. Keep it aside.

INGREDIENTS FOR CORN PEPPERY FRY.

10 to 11 no Baby corns.

1 Big Onion.

1 tsp Ginger Garlic paste.

2 springs of Curry leaves.

1 Tsp Turmeric pd.

2 tsp Chilli powder.

1 tsp White pepper pd.

2 tsp Coriander pd.

2 tsp Oil.

2 Cups Water.

Coriander leaves for garnish.

METHOD.

In a pan, bring 2 cups of water to boil. Add salt and a pinch of turmeric pd. Put all the corns and remove from flame. Let it sit for 15 min. Now as the corns are half cooked, slit them into medium thin slice. Keep it aside.

Heat oil in a pan. Fry onions, curry leaves with ginger garlic paste. Add turmeric pd, chilli pd, coriander pd, white pepper pd and stir till the raw smell gets off. Now add the grounded peppery masala with enough water. Finally add the corns and saute well.

Garnish with coriander leaves and serve hot.

Enjoy!!

TAIKILE CHUTNEY FROM APS KITCHEN PLUS AN AWARD.

I was not able to sit in a place when I had a glance at taikile chutney in ''Aparna's blog from aps kitchen''. It remind me the day when I went to her place with my daughter. I must surly appreciate her mom making tikile vada (tikile ambado) , mangalore buns, halwa and few more goodies. I enjoyed to my fullest having those and remaining I packed to my home :) I was not aware of what tikile is. She gave me its chutney for taste which also I loved it and my smera ohhhh boy, she just adore having it as it is and I guess she had almost finished it off :)

I have come acrossed many chutney but the one that really popped my eyes was this chutney. This was entirly new to me. Thus I decided to make them for sure because this is somewhat unique chutney I haven't prepared nor seen. When my loving, talented sweet pal aparna posted this recipe along with the picture of tikilo leaves (cassia tora), I immediatly showed the pic to my fatherinlaw and the very next day he bought it for me. Thats so nice of him na? I prepared this chutney that day itself for dinner with onion dosa. It was just outstanding. The changes I made here is I added grated ginger and lime juice for tangy flavour as the additional of tamarind was less. But this did not compromise the flavour. We enjoyed it so much.

INGREDIENTS.

1 cup washed and drained taikilo leaves.

1/2 cup Grated Coconut.

2 tsp Jeera.

1 tbsp Grated Ginger.

Tamarind (as per needed)

3 Dried Red chillies.

1 tbsp Oil.

Salt to taste.

Lime juice (optional )

METHOD.

Heat oil in a pan. Add jeera, grated ginger, red chillies and coconut and fry till the coconut is semi roasted. Now add the taikilo leaves and fry until leaves have changed their color. Lastly drop in the tamarind and saute for another 2 min.

Transfer it into a bowl add salt and mix well. Add lime juice if u prefer more tanginess.

Serve with idlies or dosa.

AWARDS TIME:

One of my lovly blogger friends ''AIPI'' AND ''ASHA MERNEDI'' has honoured me with this amazing award ''THE VERSATILE BLOGGER AWARD'' . Thanks for making my day so special friends. I am soo happy to recieve from both of u.

To accept this award the guidelines are --

Thank the person/people who gave it to you-

Tell 7 things about yourself.-

Pass the award on to 15 bloggers who you think are fantastic.

I have already posted my 7 Facts so please click here.

I would like to pass on this award to all my blogger friends because you all deserve this. Love u all friends :)

Enjoy!!