Channa Masala / Chole

Ingredients:

1 cup Channa / Kabul Kadle

1 medium sized Onion

2 medium sized Tomato

1 Green Chilly

4-5 Coriander leaves

1/2 inch sized Ginger

2 flakes of Garlic

Pinch of Turmeric powder

1 - 1 1/2 tsp MTR Channa Masala powder

1/2 tsp Chilly powder

Salt to taste

2-3 tsp Oil

Recipe:

Soak chana in water for about 8-10 hrs. Wash it twice, cook it in a pressure cooker(6-7 whistles) by adding little amount of water and salt. Once the pressure goes off, smash it little bit.

Remove outer cover of garlic and smash it properly put it in a bowl. Smash the ginger and add it to the vessel containing smashed garlic. Mix well and keep it aside.

Chop onion, green chilly and tomato into small pieces as shown in the picture below.

Put oil in a cooker. Add ginger garlic mix and fry them for about 2-3 mins in medium flame. Add chopped onion, green chilly, pinch of turmeric powder and fry them for about 4-5 mins in medium flame, until onion turns golden in color. Add chopped tomato, salt and fry them until oil is separated. Add cooked chana, chilly powder, MTR channa masala and mix well. Add salt and required amount of water and cook it. (1 whistle) Once the pressure goes off, add chopped coriander leaves and serve hot. It goes well with chapathi/poori.

Mixed Veg Kurma

Ingredients:
1 medium sized Potato
5-6 Beans
1 medium sized Carrot
2 florets of Cauliflower
Small piece of Cabbage
20-25 Green Peas
Salt to taste
Small grape sized Tamarind
1 small Onion
2 flakes of Garlic
Small piece of Ginger
4-5 Red Chillies
1/3 cup grated Coconut
5-6 Coriander leaves
5-6 Cumnin seeds
8-10 Coriander seeds
3-4 tsp Oil

Recipe:
Chop all the vegrtables except onion into small pieces as shown in the picture below. Add little amount of water, salt and pressure cook. (1-2 whistles)

Put grated coconut, coriander seeds, cumin seeds, garlic, onion, red chillies, coriander leaves, ginger into smooth paste by adding little amount of water.
Put 3-4 tsp oil in a thick bottommed vessel/pan. Once it is heated, add ground coconut masala and fry them in medium flame for about 4-5 mins.
Add cooked vegetables, tamarind water and keep the kurma in low falme for about 3-4 mins. It goes well with chapathi/poori.