Add in the masalas and saute for a couple of minutes. I love to add coconutmilkinto my curries as it gives a different flavor altogether and was mighty pleased with this curry, which went down so well with some chappathis
Today's recipe is an easy, spicy, flavor rich and healthy side dish prepared usingchickpeas/kabulichanna and freshly ground spices with lots of onion, in other words its a south Indian Style ChannaMasala with Pepper Flavor
On my last visit to my family in Romania, I brought from India some bottles of pure cold pressed coconut oil and almost drove my sister crazy trying to convince her about its benefits for cosmetic, as well for cooking use
It is a combination of variety of vegetables and roasted coconut & masala powder. Crab Masala Roast / Masala Crab Roast (Njandu Masala purattiyathu) is a tasty and exceptional seafood delicacy of Kerala, India
Rani's Kitchen Magic - Experience the magic, magic in the making...
Makes 3 servings. Soak 1 or 2 cups of Channa (Chick Peas) in water overnightCook them till they are doneAlternatively you can use canned Channa (I use canned channas)Mix the following powders to make the channamasala powder. 25 Tbsp Red chilly powder (for less spicier version)a pinch of Amchur (Mango) powdera pinch of Garam masala powdera pinch of Pomogranate powder (optional)a pinch of Cumin powder (optional. if adding, skip the cumin seeds while tempering)Set this channamasala powder asideHeat little oil in a pan and temper it with cloves, cinnamon, 1 tsp of cumin seeds, 0. 5tsp of fennel seeds, curry leavesFry finely chopped onions (1 medium) until onions turn light brownAdd salt and a pinch of turmericAdd 1 Tbsp of ginger-garlic-cilantro paste (cilantro is optional)Fry the paste until the raw smell goes awayAdd 1 chopped green chilly and fry againTossinfinely chopped 1 large tomato (well ripen)Fry until the oil leaves by the sidesSprinkle few drops of water to prevent the spices from burningAdd the ChannaMasala powder and fry for 2 minsAdd 1. 5 cups of water and let it cook on medium heat for 5 minsMash 10 or 15 Channas to a fine paste and mix with the curryAdd the Channa. Cook for 10 to 15 mins until the desired consistencyDrizzle few drops of lemon juice (Optional)Garnish with CilantroServe hot with Chapathi or Pulka or Roti 1 or. 5 cups of water and let it cook on medium heat for 5 mins. 15 mins un