Potato Masal

Long back when my cousins used to tell Poori kizhangu I used to think poori accompanied with some exotic side dish or poori made with some kizhangu. Later I came to know poori kizhangu is nothing but Poori+Potato masala. Here in Bangalore whenever you order Poori they give saagu as side dish and not the potato masala, my mom used to order poori and she would ask the server please give potato masala instead of saagu(side dish served with poori in bangalore).
After my marriage my husband along with his family used to pronounce it as "masal" instead of "masala" even that was very surprising to me as the time passed even I started to pronounce it as "Uralai kizhangu masal"

Its a very easy recipe to make and whenever you have unexpected guests you can make it in a jiffy.
I know this is not a unique recipe and I bet almost all of Tamilnadu is aware of this, but still posting this. 2 Big potatoes and 3-5 Tbsp of Besan/Kalla maavu will be sufficient to make potato masal 
for 10-15 chapathi.

Potato Masal

Here is the recipe

Ingredients
Potatoes 2 Big boiled and mashed
Onion 2 medium sized cut in to thin stripes
Carrot 1 medium sized cut in to thin stripes(Optional)
Green Chilli 3-4 Cut length wise
Coriander few
Curry leaves few
Chickpea flour/besan/kalla maavu 3-5 Tbsp
Turmeric Powder
Salt as Required

To Temper
Oil
Mustard seeds 1Tsp
Black gram 1Tbsp
Bengal gram 1Tbsp




Method
1.Heat Oil in a Kadai, add mustard seeds and let it splutter.
2.Now add black gram,bengal gram and saute till gets golden brown in colour.
3.Add Curry leaves, green chilli, Onion, and carrot, saute for 3-4 min 
  mean while make a thin liquid by mixing Chick pea flour, turmeric powder and water
4.Once the onion turns pink in colour pour the chick pea flour and water mixture by 
continious stirring(To avoid lumps)
5.Once small bubbles appear on the edge of the kadai add the mashed potatoes and salt.
6.Mix everything nicely and boil for 2-3 min.
7.Add freshly chopped coriander leaves and turn off the flame.
8.Transfer it to a bowl and serve hot with chapathi/Poori.

Note
*To get evenly mashed potato grate the potatoes.

Easy Channa Masala

Come new year every one has a set of new year resolution..Yes I too have few things planned One among the resolution is to plan my food menu for whole week. I had planned for chapati and Channa masala for today's dinner. 

So I was searching for a Channa masala recipe and to my surprise I bumped into a very easy recipe in Indusladies website today(here is the original link "easy Channa masala")

I made slight variations to suit my taste buds but came out very well.

Every one should try this.

Easy Channa masala recipe

Ingredients

White Channa (Chick Peas) - 1 cup

Fresh coriander leaves - 2 tbsp

Oil plus Ghee - 2 tbsp.

Fresh cream

Thinly sliced onions 1/2 cup

To Grind

Big Onion - 2 (cubed)

Tomatoes - 2 (cubed)

Garlic - 10 cloves

Ginger - 1/2 inch piece

Garam masala powder- 1/2 tsp

Cumin seeds - 1/2 tsp

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Salt - to taste

Sugar - a pinch

Cardamom - one

Turmeric powder - 1/4 tsp

PREPARATION 

Soak the chick peas for 5-7 hours

Wash the chick peas and pressure cook till it becomes soft.

In a mixer jar grind all the ingredients mentioned in "to Grind" and keep it aside.

TO PROCEED

Heat oil plus ghee in a pan, put the thinly sliced onion and saute for 3-5 Min's

Now pour the ground mixture and saute well.

Add the boiled chick pea along with the water in which it was cooked and saute for a few minutes.

Boil for 10 to 12 Min's or till the gravy thickens.

Turn off the flame and add some fresh cream(2-3 Tbsp)

Transfer it to a serving bowl and garnish with chopped coriander leaves and fresh cream.

Can be served with any Indian bread/poori

Sweet Corn Kurma

Sweet Corn Kurma

Sweet corn being one of my favourite, I have tried  n number of recipes using sweet corn ....like sweet corn salad, soup, paratha, upma pulao and the list goes on. Thanks to the super markets and sometimes road side vendors who sell the whole corn cob for just rupees 12-15. So lets make a spicy kurma with a sweet ingredient.

Serves: 8-12 chapati/Poori

Ingredient

Boiled Sweet corn kernels 1 Cup

Finely chopped Onion 1 cup

Finely chopped Capsicum 1/2 Cup

Ginger Garlic Paste 1 Tbsp

Oil 2 Tbsp

Salt as per taste

Water as required

Coriander leaves(for Garnishing)

Spice powders

Red chilli powder 1Tsp

Turmeric powder 1/2 Tsp

Garam masala Powder 1 Tsp

To Grind

Fennel seed 1/2 Tsp

Cinnamon 1 small stick

cloves 2-3 

Tomato cubes 1 cup

Green chillies 2

Poppy seed(Soaked in water for 30 Min's)

Dry roasted grated coconut 1/2 cup

For Tempering

Cumin seeds 1 Tsp

Method 

Heat 1 Tbsp oil in a pan and add all ingredients in To grind(Till dry roasted coconut) one by one in the order mentioned.

Turn off the flame and add Dry roasted coconut, Once it becomes cool, grind it in to  fine paste and keep aside.

Take another pan Add the remaining oil, once it becomes hot add cumin seeds, Onion, capsicum, ginger garlic paste and sweet corn kernels. saute for 3-5 min's(don't over cook capsicum). 

Now add the ground paste along with some water and spice powders.

Add salt and let the gravy boil for 2-3 Min's so that all the raw smell of spice powder goes off completely.

Remove from flame ,Transfer it to a serving bowl and garnish with coriander leaves.

Serve with any Indian Bread/poori of your choice.

Note

Sweet corn kernels can be either precooked in cooker or can be added after onions since it does not take much time to cook.

Spiciness of the whole gravy should be taken care of since we are adding green chilli, red chilli powder and also ginger.(Adjust as per your taste)

If you want a thick or dry gravy just sprinkle some water.

Beetroot Kabuli Channa Kurma

Beetroot Kabuli channa Kurma is a a typical south Indian style of kurma made using coconut.
The sweetness of beetroot adds a different taste to the kurma.

Makes: 6-8 Servings
Ingredients

2 Medium sized Beetroot(Peeled and chopped)
1 cup Kabuli channa
1 Medium sized Onion thinly sliced juliennes
2 small Tomatoes finely chopped
1/2 Tablespoon Saunf/Fennel seed
1 Table spoon Red chillie powder
1/2 Tablespoon Garam masala powder
Salt as per Taste

Grind in to a wet Paste
1 cup shredded coconut
1/2 cup Fried Gram/Pottu Kadalai
A small piece of Ginger
10-12 Garlic Pod

For Garnishing
Finely chopped Coriander Leaves

Method
Soak Kabuli channa overnight
Pressure cook Kabuli channa and Beetroot with 1 cup of water and little salt.
Heat oil in a Kadai add saunf, Onion and fry for 2-4 minutes.
Add Tomatoes and fry for another 2-4 minutes.
Now add Kabuli channa and beetroot(along with the water in which its been cooked)
Now add the ground masala, red chillie powder, garam masala powder, salt and boil for 5-10 minutes(if the kurma becomes too thick another cup of water can be added)
Switch off the flame transfer to serving bowl.
Garnish with coriander and serve with chapati/Poori.