SEMIYA /VERMICELLI PAYASAM

 

     Semiya Payasam is one of the Classical Indian Dessert/Pudding prepared with roasted Vermicelli, Milk and Sugar. Semiya Payasam as it is called in South India and as Seviyan Kheer in North India and Sheer Khurma in Pakistan, Afghanistan and Arabian countries, are the same versions of Vermicelli pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
     If there is one quickest dessert, then Semiya/Vermicelli Payasam comes into mind. This is most frequented Payasam at home.  This recipe is from the Milkmaid cook book, which comes as a freebie, I got during my school days.  Since then, I have made this Vermicelli Payasam innumerable times and this is a foolproof recipe. I have not tried any other variation whatsoever.

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Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK SEMIYA /VERMICELLI PAYASAM

SEMIYA /VERMICELLI PAYASAM

 

INGREDIENTS :

Vermicelli/Semiya - 1/4 Cup
Milk - 2 Cups
Milkmaid/Condensed Milk - 1/2 Cup
Cashew nuts -10-12 Nos.
Raisins - 10–12 Nos.
Ghee - 11/2 - 2 Tablespoons
Cardamoms - 3–4 Pods
Sugar - 1 Tablespoon

METHOD:

• Heat 1 Tablespoons of Ghee in a pan and roast the Cashew nuts on a low flame until they turn into a slight golden brown colour.
• Remove it with slotted spoons and keep it aside.
• Fry the Raisins in the remaining Ghee on a low flame until they fluff-up. Remove it and keep it aside.
• Break the Vermicelli strands into small Pieces.
• Heat the remaining 1 Tablespoon of Ghee in a non-stick/heavy bottomed pan.
• Roast the small strands of Vermicelli pieces on a low flame until it becomes golden colour.
• Pour the milk to the roasted vermicelli and allow it to boil, stirring frequently.
• Once the Vermicelli is cooked, pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the above Vermicelli mix.
• Allow it to boil on a very low flame for about 5–10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish it with Cashew nuts and Raisins or any dry fruits and nuts of your choice.
• Serve hot or cold.

NOTES:

• Care should be taken not to burn or brown the Vermicelli strands.
• Stir continuously while roasting the vermicelli to get an even colour.
• Roast Vermicelli on a low flame.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Payasam mix frequently while cooking.  
• Can garnish the Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• This Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Payasam and serve it chilled too.

KUNG PAO CHICKEN

      This is a dish which was bought into our home by my daughter.  She always frets that I never allow her to cook, i.e cook all on her own from the scratch without any help or advice. My daughter tried this recipe for the first time with Mushrooms.  She had prepared Singapore Mee and Kung Pao Mushrooms as a side dish, all on her own.  She doesn't like Peanuts and so she used Cashews instead of Peanuts in the recipe.  For a first timer, I should say it was really good.
     I said we will try this out with Chicken and since then I should say that I have made this dish quite a number of times at home. Simple and quick fix recipes are always a hit with me.  Small cubes of boneless chicken pieces are seared to perfection in hot oil, which develops an intense flavour and also gives a crunchy texture to the chicken pieces.
     The best reason for this dish to be popular is that it has a perfect balance of flavours - it is equally sweet and tangy and all the more slightly underlined with a note of spiciness.  To get the right taste is to come up with the right combination, to suit your taste preference.

Cuisine : Chinese, Southeast Asian
Course : Side Dish
Spice Level : Low - Medium
Difficulty : Easy
Serves : 2-3
Author : SM

Preparation Time : 15 - 30 Minutes
Marination Time : 20 - 30 Minutes
Cooking Time : 10 - 15 Minutes

INGREDIENTS :

For the Marinade :

Boneless Chicken - 250 Gms
Salt - To Taste
Oil - 1 Tspn
Shaoxing Wine - 1 Tspn
White Pepper - A Pinch
Cornstarch - 1 Tspn

For The Sauce :

Light Soy Sauce - 1 Tbspn
Dark Soy Sauce - 1 Tspn
Rice Wine Vinegar - 1 Tbspn
Sugar - 1 Tspn
Cornstarch - 1 Tspn
Water - 3 Tbspn

To Roast Cashewnuts/Peanuts :

Cashew nuts/Peanuts - 1/2 Cup
Oil - 3 Tspn

To Saute :

Garlic - 4 Cloves
Garlic - 1" Piece
Dry Red Chillies - 3-4 Nos.
Bird's Eye Chillies - 2 Nos.(Optional)
Oil - 2 Tbspn

To Garnish :

Spring Onion - Few

METHOD :

• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 Minutes.
• Mix all the ingredients mentioned under ' For the Sauce' and keep it aside. Make sure there are no lumps,
• Heat 3 Tspns of Oil in a wok and Shallow fry the Cashew nuts/Peanuts until they turn golden brown in colour.
• Remove them from oil and drain them on a Paper towel.
• In the same wok add 2 Tbspns of Oil, Sear the marinated chicken in hot oil for few minutes until the colour changes.
• Remove it from oil and keep it aside.
• In the remaining Oil, saute finely chopped Garlic, Ginger and Bird's Eye Chillies along with Dry Red Chillies until they turn aromatic.
• Add the seared Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for few minutes.
• Finally, add shallow fried Cashew nuts/Peanuts and give a quick stir.
• Garnish with Spring Onions.
• Serve hot with any dish of your choice.
• Goes well with Fried Rice, Noodles or just pair it up with fragrant Jasmine Rice/White Rice.

NOTES :

• Can also prepare the same recipe with Mushrooms, Chicken Wings etc.,
• Adjust the spice level to your taste preference.

A Quick Tip :

SEARING A CHICKEN:

     Searing a Chicken/Meat is a simple cooking technique where the meat is tossed in hot oil(a little amount just to coat the pan) until the colour changes or for some recipes Brown/caramelize them.  This method changes the chemical composition in the meat and create an intense flavour and develop a perfect texture.  The main point is that they are not deep fried.

To sear a Chicken/Meat :

• Clean, wash and cut the Chicken/Meat into pieces.
• Pat dry with a paper towel.
• Heat a pan in high flame, add oil into the pan and spread it, so that the pan is well coated with oil.
• Toss in the Chicken/Meat pieces to the pan.
• If the oil is hot you can hear a sizzling sound.
• Allow the meat pieces for 2-3 minutes, then toss it up so that the other side of the pieces are also well seared. 
• Let the pieces turn into slight brown colour.
• If you are searing big pieces, adjust the timing accordingly.
• Searing the meat/chicken pieces yields crispy and flavourful meat.

CHILLI JERUK / PICKLED GREEN CHILLIES

     If a recipe calls for fewer ingredients, less cooking time and above all if it is a Pickle, which could be eaten within 3-4 hours of preparation then I am sure to try it.  All the more if it catches my tastes, I am sure to stock up a readily available batch of it in my Pantry.  Chilli Jeruk or Pickled Green Chillies is one pickle which goes well with Soupy/Fried Noodles, Fried Rice or Barbequed Meats.
    Whenever you buy food from any hawker centre in Malaysia, most of the dishes would be accompanied with finely minced Chilli Padi/Garlic in Light Soy Sauce or Green Chillies in White Vinegar which is colloquially called Chilli Jeruk/Chilli Hijau in Malaysia. If you are a spice person then, you would surely need these condiments to spice up the dish.
      Big variety of Green/Red Chillies is used for the recipe which is less spicy compared to Bird's-Eye Chilli (Chilli Padi).  You can opt to remove the seeds for a less spicy version.  A good quality Rice Wine Vinegar or any other white vinegar without any flavours suits best for the recipe.  The best thing about this pickle is that it can be served within 3-4 hours of preparation.

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Cuisine - Peranakan (Malaysian, Southeast Asian)
Recipe Type - Pickle
Spice Level  - Medium-High
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 5 - 10 Minutes
Maturing Time - 3-4 Hours or 1 Day
Cooking Time -: 15 - 20 Minutes

HOW TO MAKE CHILLI JERUK / PICKLED GREEN CHILLIES

 

INGREDIENTS :

Green Chillies (Big Variety ) - 12 Nos.
Rice Wine Vinegar - 1 Cup
Salt - 1 Tspn
Sugar - 3 Tbspn
Hot Water - 1 Cup
Lime Juice - 1 Tbspn

METHOD :

• Clean, wash and pat dry the Green Chillies with clean kitchen towels.
• Trim the ends and cut them into thin slices.
• You can remove the seeds for less spicy Pickle.
• Boil the Water and pour it into the Chilli Slices, add Lime Juice and mix well.
• Keep it aside for about 10 Minutes.
• Drain the Chillies in a Colander, discard the water and seeds.
• Boil the Rice Wine Vinegar along with Salt and Sugar for about 5-8 minutes.
• Pour the Vinegar mixture into the Chilli slices and Mix well.
• Allow it to cool.
• Store it in a clean and dry Porcelain/Glass/Ceramic Jars.
• For a longer shelf life, store it in the refrigerator.

NOTES :

• Big Variety of Green/Red Chillies which are less spicy, suits well for the Pickle. 
• If you prefer a spicy version do not discard the seeds.
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.

CRISPY BITTER GOURD FRY

    Bitter Gourd/Bitter Melon/ Bitter Squash is one of the vegetables which regulates blood sugar, so it is highly diabetic friendly food. All the more it has many health benefits loaded in it. The irony is that it is one vegetable mostly avoided due to its bitterness. But, this Bitter Gourd recipe can really cheat your taste buds. Thinly sliced Bitter gourds are marinated with spices and flours.  Then they are deep fried.
   These Crispy Bitter Gourd Fries are great with any type of rice dish, especially it is compatible with Curd Rice, Sambar or Rasam.  It even goes well with variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham, these Crispy and Spicy Bitter Gourd Fries goes hand in hand to spice up the menu.


Cuisine : South Indian
Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 - 10 Minutes
Marination Time - 20 - 30 MInutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

Bitter Gourd - 4-5 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Garam Masala - 1/2 Tspn
Rice Flour - 3 Tbspn
Corn Flour/Rice Flour - 1 Tbspn
Salt - To Taste.
Oil - To Deep Fry

METHOD :

• Wash and trim the ends of the Bitter Gourd.
• Slice them into thin Pieces and remove the seeds.
• Mix the Flours and Spices along with a dash of salt.
• Add Bitter Gourd slices to the above and mix well.
• Leave it aside for about 5 -10 minutes, the mix would have become slightly moist now.
• If not sprinkle few drops of water and mix it well until each slice is well coated with the flour-spice mix.
• Again leave it aside for about 10-20 Minutes.
• Heat Oil in a Pan on a high flame.
• Carefully drop the Bitter Gourd slices to the oil and deep fry them on a medium flame.
• Make sure that the slices do not get stuck to each other.
• Carefully toss them up in oil once.
• Deep fry them until the sizzling sound stops and it turns into golden brown colour.
• Once done remove from oil and allow it to drain on a paper towel.
• Serve hot.

NOTES :

• Sprinkle water to the flour and spice mix only if necessary.
• The moistness from the vegetable would do the job.
• Fry them in medium flame until golden brown colour.
• Above method helps in getting crispy fries.
• Remove the seeds from the slices. 
• Adjust the amount of spiciness to your preference.

Important : Food Safety

• Though this vegetable is loaded with health benefits. Use this vegetable in moderation. 
• Bitter gourd can regulate blood sugar so it can be helpful for diabetic people. Otherwise, it can lower the blood sugar in a normal person.
• It is better to avoid this vegetable during pregnancy.
• Bitter gourd seeds are said to be toxic, so remove them before cooking.

 

NENDHRA PAZHA PRADHAMAN

     Nendhra Pazha Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) prepared with Banana as a base.  Nendhra Pazham or Etha Pazham is a variety of Banana commonly found in South India and Tropical Countries of South East Asia and Oceania.  It is a crowned possession in Kerala Cuisine due to its wide usage.  Raw Bananas are used to prepare snacks like Banana Chips, Sarkkara Upperi.  It is also used in dishes like Mezhukkupuratti(Stir Fry), Mor Curry, Kalan, Pachadi, Erissery etc., Ripe Bananas are used to prepare Banana Fritters(Pazham Pori), Unda Pori, Appam, Halwa and Pradhaman.  Steam-cooked plantains are considered a nutritious food for infants and the elderly, but make sure to remove the seeds before feeding it to an infant.
     This variety of Banana has a slightly firmer pulp and a deep yellow colour compared to other varieties .  Nendhra Pazham is steam cooked and mashed before adding it into the Jaggery Concoction. There are numerous varieties of Pradhamans like, Parippu Pradhaman, Palada Pradhaman, Ada Pradhaman, Gothambu Pradhaman, Mambazha(Mango) Pradhman, Nendhra Pazha Pradhaman, Chakka/Jackfruit Pradhaman etc.,  But Pradhamans prepared with fruits like Nendhra Pazham, Jackfruit or Mango, has a wonderful note of that fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic dessert of GOD'S OWN COUNTRY.

For more SADHYA Recipes, click here...


Cuisine : Kerala (India)
Recipe Type : Pradhaman/Payasam, Dessert
Difficulty : Easy
Serves : 4- 6
Author : SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

INGREDIENTS :

Ripe Nendhra Banana - 1 No (Big)
Jaggery - 200 - 250 Gms
Water - 3/4 Cup
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Remove from fire and strain for any impurities.
• Cut Nendhra Bananas into two or three or just draw lines on both the sides of the Banana and Steam cook them until soft.
• Allow it to cool and scoop out the seeds from the centre portion.
• Mash the steam cooked bananas into a smooth paste without any lumps.
• Heat Ghee in a heavy bottomed pan/Uruli.
• Add mashed Bananas and saute well.
• Cook this on a low flame until fragrant & the banana mix turns slightly dry.
  
• Gradually pour in the Jaggery Syrup and boil it on a low flame for about 8-10 Minutes.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add these to the Pazha Pradhaman and mix well.
• Serve Nendhra Pazha Pradhaman, hot or cold.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Can cook Nendhra Bananas in Pressure Cooker or in a Steamer.
• Alternatively and for fast cooking Microwave the Bananas in a microwave safe bowl for about 2-3 minutes.(Depending on the size of the Bananas).
• Sauteing the mashed Nendhra banana in Ghee makes this Pradhaman extra flavourful.
  
• Adjust the amount of Jaggery to suit your taste preference.

CHICKEN STEW - KERALA STYLE

      Stew is a combination of Vegetables and Meat slow cooked in a liquid, particularly on a very low flame.  The Stew is usually not allowed to boil, but simmered to perfection, that the essence of Meat, Vegetables, Seasoning and flavouring gets infused into the dish.  Stews are thickened with flour, but Kerala style of preparation add Coconut Milk in the dish which results in a creamy, rich textured stews.
     Basically, a vegetarian dish slowly adapted into using Chicken, Lamb, Beef or Duck in it.  The base for a Kerala Stew is Coconut Milk. The mild usage of local spices and condiments enhances the flavours with only a subtle note of the ingredients and all the more perfectly retaining the white colour which is synonymous to Kerala stew. The basic norm of a dish from God's Own Country is that it should be prepared with Coconut in some form or the other, and mainly it would be tempered or prepared in Coconut Oil, sometimes garnished with grated Coconut and so on.  Kerala is synonymous to Coconut literally and all more even in Culinary basics.
     Stew is usually served along with Appam, Idiyappam or Puttu.  It goes well with Bread too.  It is one of the most frequented dishes in a Kerala household. And especially, on the day of Christmas and Easter, it is an unavoidable breakfast dish in our household, a tradition picked up from my MIL.


Cuisine - Kerala
Recipe Type - Stew
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 15-20 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO MAKE CHICKEN STEW IN KERALA STYLE

INGREDIENTS:

For Chicken Stew:

Chicken - 500 Gms
Carrot - 1 Cup
Green Peas - 1/2-3/4 Cup
Potatoes - 1 Cup
Onions - 1 No.
Ginger 1" Piece - 1 No.
Green Chillies - 5-6 No's.
Garam Masala - 1 Teaspoon
Thick Coconut Milk - 1 Cup
Thin Coconut Milk -  2 - 21/2 Cups
Curry Leaves - 2 Sprigs
Salt - To Taste
Coconut Oil - 2 Tablespoons
Coriander Leaves - To Garnish

Spices:

Cinnamon 1" Stick - 1 No.
Cloves - 2 No's.
Cardamom - 2 No's.

METHOD:

• Clean, Peel and dice Carrots and Potatoes.
• Clean, wash and cut chicken into medium-sized pieces.
• Extract Coconut Milk and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant.
• Add Chicken Pieces and sauté it until the colour changes into white.
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of Sugar.
• Add enough water for the Vegetables and Chicken to cook.
• Once the Vegetables and Chicken pieces are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Chicken Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

NOTES:

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking the Chicken pieces and Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.
  

PUNJABI CHOLE/AMRITSARI CHOLE

     Punjabi Chole / Amritsari Chole is a popular dish from Punjabi Cuisine.  It is usually called along with its counterpart Batura - 'Chole Bature'. This dish is a wonderful combination of flavours and tastes.Freshly ground spices add more flavour to the dish. It is prepared with White Chick Peas otherwise called as Kabuli Channa, which is a good source of Protein and Carbohydrate.  It is also rich in Cholesterol lowering fibre and totally a fat-free food.
     My most frequented recipe is Channa Masala along with Batura, which is Chef Damodar's recipe. The curry goes well not only with Batura, but also it suits along with Rotis, Chapatis and Dosa too.  We at home prefer a gravy version of curries for Rotis. But I have always liked this Punjabi Chole since Winnie Aunty (My MIL's Sister) had prepared this when she visited us in Coimbatore.  She had added Tea Bags while cooking Chick Peas and I had immediately asked why it's done so.  She said that the flavour gets infused into the Chick Peas and also gives a dark colour to the dish which is one authentic style how the dish is prepared. The curry was slightly a dry version, and she had asked me to mash few cooked Chick Peas if we need a thicker gravy.
     But my liking for this curry strengthened during our trip to Hong Kong.  As usual, the very first thing we did was to search for an Indian restaurant in the city. Though we could eat local cuisine, I and my husband are a kind of people who crave for Indian food.  After a tiresome day and elaborate search in vain, I came across an Indian lady in the street, who suggested us a restaurant called 'Branto'. Thanks to the lady I should say, the food was great and especially their Batura and Punjabi Chole served along with fresh Onions and Mango Pickle was so good that we made sure to visit the place all four days we stayed there for dinner.
      Soaked and cooked White Chick Peas are added to well sauteed Masala Mix and the addition of Amchur, Anardhana Powder and Black Salt adds an extra zing to the curry.  Punjabi Chole with freshly ground spices and flavour enhancers caters a perfect balance of tastes. This curry is equally spicy with a note of tanginess and sweetness in it.  Punjabi Chole goes well with Tandoori Rotis, Chapatis, Kulchas, Parathas, Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed rice.

Cuisine - Punjabi (North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM

Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

 

INGREDIENTS :

Chick Peas/White Channa(Kabuli Channa) - 1 Cup
Tea Bag - 2 Nos.
Black Cardamom - 1 No.

 

To Puree :

Onions - 2 Nos.
Tomato - 2 Nos.

 

For Masala Mix:

Onions - 1 No
Ginger Garlic Paste - 2 Tbspn
Ginger 1" Piece - 1 No.
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Coriander Powder - 1 Tbspn
Chole Masala Powder - 2 Tbspn
Bay Leaves - 2 Nos.
Black Cumin Seeds/Shah Jeera - 1 Tbspn
Ghee/Oil - 3 Tbspn
Salt - To Taste
Sugar - 1 Tbspn
Lime Juice - 1 Tspn
Amchur (Dried Mango) Powder - 1/2 Tspn
Aradhana (Dried Pomegranate) Powder - 1 Tbspn
Black Salt - a Pinch

For Garnishing :

Onion - 1 No
Coriander Leaves - Few
Ginger Strips - Few
Lime Wedges

METHOD :

• Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
• Remove the water used for soaking the Chickpeas, add 4 Cups of Water along with 2 Tea Bags and 1 Black Cardamom.
• Pressure Cook the Chick peas for 2 Whistles on a high flame and for about 4-5 Whistles on a low flame.
• Wait until the pressure is fully released.
• Discard the Tea Bags.

For more tips on How to cook Beans, Lentils & Pulses, Click here...

For Chole Masala :

• Puree the Onions and Tomatoes separately and keep it aside.
• Grind Ginger and Garlic into a fine paste and keep it aside.
• Mash few Cooked Chick peas and keep it aside. 
• Heat Ghee in a pan, splutter Bay Leaves and Shah Jeera on a low flame.
• Add Ginger-Garlic Paste along with Ginger cut into thin strips and saute it until fragrant.
• Follow it with finely chopped Onions and saute it until onions turn translucent.
• Add Onion Puree to the above and saute until fragrant.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while.
• Follow it with freshly ground Chole Masala Powder and fry until raw flavour goes on a low flame.
• Pour in the Tomato Puree and mix well.
• Leave this on a low flame and cook until oil separate from the masala mix.
• Add cooked Chick Peas to the Masala along with Salt, Sugar and mix well.
  
• Add mashed Chick Peas to the above mix and give a quick stir.
• Leave this on low flame for about 4-5 minutes, if needed, can sprinkle some water at this stage.
• Sprinkle Amchur Powder, Anardhana Powder, Black Salt to the Chole and mix well.
• Leave this on a low flame for another 2-3 minutes.
• Switch off the flame, drizzle Lime Juice.
• Garnish with Coriander Leaves and serve hot with any dish of your choice. 
• Serve sliced Raw Onions along with the curry.

For detailed recipe on how to make Channa/Chole Masala Powder, Click here ...

NOTES :

• Adding tea bags while cooking Chickpeas gives a dark colour to the Curry.
• Adjust the number of Spices and Chillies to your taste preference.
• Amchur Powder adds a tanginess to the curry, so adjust the amount of lime juice accordingly.
• For a dry version, avoid adding mashed Chickpeas to the curry.

CHANNA/CHOLE MASALA POWDER

     Channa Masala and Punjabi Chole are two dishes I frequent at home.  While I was in India it was very easy to buy ready to use Channa Masala Powders.  After coming down to Malaysia, I had a tough time to get all these Indian products around.  There were a lot of things which were not available here, that I started trying out recipes, which I thought was very difficult to make. Whenever I used to travel back home for holidays, I had a long to buy-list which included all kinds of Spices & Spice Powders. My dad takes much patience to do the chores, he would always ask me even before I start from Malaysia for the list of things I needed to buy.  He would buy and pack them up so perfectly for me.
      When I had all kinds of spices, I thought it would always be a good idea to prepare fresh spice powders.  But the best thing about preparing fresh spice powders, is they have a great ability to enhance the flavour of the dish it is added into.  And above all, once you get into the habit of fresh spice powders it will be very difficult to turn back to store-bought ones. Also with an added advantage of using the substances with a knowledge of what kind of things are added into it and these homemade spice powders have NO ARTIFICIAL FLAVOURS, ENHANCERS, COLOURANTS AND PRESERVATIVES.

For more HOMEMADE SPICE POWDERS, Click here...


Cuisine: Punjabi (North Indian) 
Recipe Type: Spice Powder
Spice Level: Medium
Difficulty: Easy
Yields:100-150 Gms
Author: SM

Preparation Time: 5-10 Minutes
Cooking & Grinding: 5-10 Minutes

INGREDIENTS :

Dry Red Chillies - 5 Nos.
Coriander Seeds - 1/2 Cup
Cinnamon  (1" Piece) - 8-10 Pieces
Cloves - 10 Nos.
Star anise - 1 Flower
Green Cardamoms - 10 Pods
Black Cardamom - 4 Pods
Peppercorns -1/2 Tbspn
Mace(Javitri) - Few Strands
Bay Leaf - 10 Leaves
Cumin Seeds - 2 Tbspn
Black Cumin Seeds(Shah Jeera) - 1 Tbspn
White Sesame Seeds - 1 Tbspn

Do Not Roast:

Dry Ginger (1" Piece) - 2 Nos.
Nutmeg - 1/2 Tspn
Rock Salt - 1/2 Tbspn
Turmeric Powder - 1 Tspn
Amchur Powder (Dry Mango) - 1 Tbspn

METHOD :

• Dry roast all the ingredients one by one (starting from bigger ones followed by the next in size) in a very low flame until they are totally dry and fragrant.
• Roast Cumin Seeds and White Sesame Seeds until they pop, on a very low flame.
• Roast all the spices until they turn aromatic and keep them aside.
• Allow the ingredients to cool.
• Do not roast Dry Ginger, Turmeric Powder, Amchur Powder and Nutmeg.
• Finally, add Turmeric Powder, Amchur Powder, Dry Ginger, Nutmeg and Rock Salt to the above ingredients.
• Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.
  

NOTES :

• Can dry the ingredients in sun, but it is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the spice powder.
• Roast all the ingredients in a very low flame starting from bigger ones followed by the next in size.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them together finally.
• Store the ground Masala in an airtight container in a dry place away from heat and sunlight.
• Do not use a wet spoon or wet hand while using the powder.
• Proper storage and handling will increase the shelf life of the Masala.
• Channa/Chole Masala Powder can be used in dishes like Channa Masala, Punjabi Chole and in the preparation of Indian Subzis too.