Chana Masala | Chole Masala (with coconut)

Chana Masala

Chickpeas in spicy coconut-tomato gravy.Perfect with batura,roti or poori .
Prep Time: 30 minutes + Soaking time
Cooking Time: 30 to 45 minutes
Serves: 3 to 4
Ingredients:

1. Dry Chickpeas - 1 cup
2. Mustard seeds- 1/4 tsp
3. Cumin seeds - 1/2 tsp
4. Ginger,finely chopped - 2 tsp
5. Garlic,finely chopped - 2 tsp
6. Green Chilies,chopped - 1 or 2( according to taste)
7. Curryleaves - 1 sprig
8. Onion,finely chopped - 1.5 cups(2 large)
9. Turmeric powder - 1/2 tsp 
10. Kashmiri chili powder  - 3 to 4 tsp ( or according to taste)
11. Coriander powder - 1 tbsp
12. Water - as required 
13. Tomato,chopped - 1/2 cup (1 medium)
14. Sugar - 1 generous pinch
15. Salt - to taste
16. Coriander leaves,chopped - 1/4 cup
17. Oil - as required

To Roast and grind:

1. Grated coconut - 5 tbsp
2. Fennel seeds- 1 tsp
3. Cumin seeds - 1 tsp
4. Cinnamon - 3/4" piece
5. Cardamom - 2
6. Cloves-3 to 4
7. Star anise-4 petals or 1 small
8. Oil - 1 tsp

Instructions:

Soak chickpeas in plenty of water for about 8 hours or overnight.Drain and pressure cook until it turns soft,adding sufficient quantity of water.

Heat 1 tsp oil in a pan,add all the ingredients listed under ' To roast and grind'.Fry till it turns golden brown.Transfer it to a tray and allow to cool completely.Grind this to a smooth paste adding sufficient quantity of water.Keep aside until required.

Heat oil in a pan,add mustard seeds and let it splutter.Add cumin seeds and saute for few seconds.Next add ginger,garlic,green chilies and curry leaves.Saute for few seconds..

Now add onion and saute until it turns soft and golden brown in colour.

Reduce flame to low and add turmeric powder,kashmiri chili powder and coriander powder.Add 1 tbsp water and mix well.Stir well and fry until oil starts to separate.

Add tomato and salt to taste.Cook over medium heat until tomato turns mushy and oil starts to separate.

Add the prepared coconut masala paste ,sugar and  1/4 cup water,mix well and bring it to a boil.

Next add the cooked chickpeas along with the stock.Mash some of the chickpeas with the back of the ladle to thicken the gravy.Add more salt if required.

Cover and cook over medium heat for about 10 minutes or until the gravy turns thick.Add coriander leaves.Cook for few more minutes and serve with roti /batura.

NOTES

• Adjust the quantity of green chilies and kashmiri chili powder according to your taste.
• 

14 Gluten-Free Christmas Recipes

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14 Gluten-Free Christmas Recipe - Click on the below pictures for the recipes

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Rice Flour Jam Cookies

Persian Rice Flour Cookies

Flourless Peanut Butter Cookies

Rice Flour Brownie

Chocolate Pudding

Oat and Date Balls

Achappam / Rose Cookies

Jowar /Sorghum Flour Fudge

No Cook Double Layer fudge

Spiced Date Truffle

Eggless Red Millet Chocolate Cake

Ragi / Red Millet Cookies

Rice Flour Banana Muffins

Easy Chocolate Pudding

Kerala Plum Cake | Christmas Fruit Cake

Christmas Fruit Cake

Learn how to make rich and delicious Kerala Fruit Cake.
Prep Time: 30 minutes + Soaking time
Baking Time: 45 to 50 minutes
Makes: 9" cake ( or two 7" loaves)
Ingredients:
To prepare dry fruits:

1. Dry fruits - 1 to 1.5 cups( use sultanas,raisins,dried currants,dates,dried cherries,cashew nuts,almonds,etc,see notes)
2. Red wine - 1 cup( see notes for non alcoholic version)
3. All purpose flour - 2 tbsp

To prepare caramel syrup:

1. Sugar - 1/2 cup
2. Water- 1 tbsp + 1/2 cup

Other ingredients:

1. All purpose flour - 1 cup
2. Baking powder- 3/4 tsp
3. Baking soda - 1/4 tsp
4. Salt - 1 pinch
5. Cloves - 1( powdered)
6. Cinnamon -  1/4" piece( powdered)
7. Ginger powder - 1/4 tsp
8. Nutmeg powder - 1/8 tsp
9. Orange zest - 1 tsp
10. Butter,at room temperature - 125 gms (1/2 cup +1 tbsp)
11. Sugar - 1 cup
12. Egg yolk - 2 medium
13. Vanilla extract - 1 tsp
14. Egg White - 2 medium

Instructions:

Soak the dry fruits and nuts in red wine ,in a glass container /jar .Cover and keep away for atleast 24 hours.For best results soaks them for 1 or 2 weeks or upto 1 month.

To prepare caramel syrup melt 1/2 cup sugar and 1 tbsp water in a heavy bottomed,deep pan.As you cook the colour will change from pale golden to brown.

Swirl the pan once or twice in between( do not use a spoon /spatula).When the color changes to dark golden brown,switch off the stove.

Carefully  add 1/2 cup water and stir to mix well.Switch on the stove and boil the syrup over medium heat for 2 to 3 minutes.Allow this to cool completely.( this can be made a day ahead.)

In a mixing bowl combine together all purpose flour ,baking powder,baking soda,salt,clove,cinnamon,ginger and nutmeg powder using a fork.

Add the orange zest and mix well.Keep aside until required.

In a bowl beat egg white until soft peaks form.Keep aside until required.

In a bowl beat together softened butter and sugar until soft and fluffy.

Add one yolk at a time and mix well.Add vanilla extract.Mix well until combined.Add 2 tbsp flour mixture and mix to combine.

Add the cooled caramel syrup into the egg mixture in 3 batches alternating with the flour mixture.

Mix everything just enough to blend.

Drain the soaked fruits well and keep the liquid/red wine aside.

Add 2 tbsp all purpose flour and mix well until combined.

Fold in the prepared dry fruits and nuts. 

Add 1/2 or 1 tbsp of  red wine ( drained from soaked fruit/nuts) to the batter,if desired.Gently fold the beaten egg whites into the batter in two or three batches. 

Preheat oven to 180 Deg C.Transfer the batter to a cake tin /loaf pan lined with parchment paper.Bake for about 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Cool in pan for about 10 minutes.Remove from pan ,peel off the parchment paper and cool completely.For best results allow the fruit cake to mature for 2 to 3 days before serving.

NOTES

• I used 3/4 cups sultanas and  raisins and 1/4 cup cashew nuts.
• As you can see in the picture the fruits and nuts sank to the bottom of the cake ,as i did not drain them well.So make sure you drain the fruits well and toss it well in 2 tbsp flour ,it will act like a glue and prevent the fruits from sinking.
• For alcohol free version,soak the dry fruits and nuts in 1 cup orange /apple or grape juice overnight at room temperature.
• If the top of the cake browns too quickly while baking, loosely cover it with foil.
• Prick holes on top of the cake using a skewer and drizzle one or two tsp of red wine over the cake,for extra flavor.
• Cover the cake with parchment paper and then with foil and store in an airtight container for upto 2 weeks.
  

Thakkali Dosa | Tomato Dosa | Easy Breakfast Recipes

Thakkali dosa

Healthy South Indian Tomato pancake.

Prep Time: 20 minutes
Cooking Time: 25 minutes
Makes: 6 to 8 dosas
Recipe source: Dosai by Chandra Padmanabhan.
Ingredients:

1. Dosa batter - 2 cups
2. Asafoetida ( hing) - 1/4 tsp
3. Cumin seeds- 1/2 tsp
4. Curry leaves,roughly chopped - 1 sprig
5. Salt - to taste
6. Oil /ghee - as required

Grind to a paste:

1. Tomato,roughly chopped - 2 medium
2. Fresh grated coconut- 3 tbsp
3. Green chilies - 1 or 2 ( according to taste)
4. Coriander leaves,chopped - 1 tbsp

Instructions:

In a blender combine together all the ingredients listed under 'Grind to a paste' to form a smooth paste.

Transfer the prepared tomato-coconut paste into a mixing bowl.Next add dosa batter,asafoetida,cumin,curry leaves and salt to taste.

Mix well until combined.Heat a tawa /dosa pan.Lightly brush it with oil..Spread a ladle full of batter on the tawa to form a thin and large circle.Drizzle oil or ghee over the dosa.

When it is cooked and the edges starts to brown ,turn the dosa over to the other side using a spatula.Cook for few more seconds and transfer onto a serving plate.Serve with chutney /sambar.

NOTES

• Adjust the quantity of green chilies according to your taste.