INGREDIENTS:
serves 4
rajma(red kidney beans) - 1 cup (soaked overnight)
salt - 1 teaspoon. (or to taste)
for grinding together:
onion - 1 medium (chopped)
tomato - 1 medium (chopped)
green chilli - 1 (chopped)
chilly powder - 1/2 tablespoon
turmeric powder - 1 teaspoon
corriander powder - 1 tablespoon
garam masala - 1/2 teaspoon
ginger garlic paste - 1/2 tablespoon
for seasoning:
jeera/seeragam - 1 teaspoon
oil - 1 tablespoon
for garnishing:
chopped corriander leaves
PROCEDURE:
1. Pressure cook the soaked rajma with a pinch of salt for three whistle.Keep it aside.
2. Grind together the ingredients mentioned for grinding without adding water and keep.
3. Place a pan in the stove and add oil.When oil is hot,add the jeera.
4. After 15 sec add the grinded mixture into it and stir well.
5. Add some salt ant saute the mixture until the oil gets seperates.(it will take some 2 to 3 min)
6. Now add the cooked rajma,add little water and mix well.
7. Keep it in medium flame for an another 5 mins,garnish and serve.
Note: u can also add boiled potatoes in the gravy with rajma.
can serve with chappathis,pulkas and hot rice
INGREDIENTS:
tomato - 1 medium
garlic - 4 pods
seeragam/cumin seeds - 1 teaspoon
peppercorns - 1 teaspoon
green chilly - 1 big
turmeric powder - 1 teaspoon
tamarind water - from a small lemon sized ball
corriander leaves - for garnishing
TEMPERING/THALIPPU INGREDIENTS:
poppy/mustard seeds - 1/2 teaspoon
urad dal/uluntham paruppu - 1/2 teaspoon
curry leaves - 1 spring
asofoetida - a pinch
oil - 1 tablespoon
PROCEDURE :
1. Roughly(onnum renduma) grind together garlic pod,cumin seeds,peppercorns and green chilly and keep.
2. Squeeze the tomato in the tamarind water.Add turmeric powder,salt.
mix and keep aside.
3. Place a pan in the stove and add oil.
4. When oil is hot,add the tempering ingredients and saute for few sec.
5. Add the grinded garlic,pepper,cumin and green chilly mixture and saute for a min.
6. Add the tomato tamarind water and mix well.
7. Keep it in full flame and off the stove when it is about to boil by adding quarter cup water to it.
8. Garnish with corriander leaves.
INGREDIENTS:
serves - 2 to 3
channa(kadalai) - 1 cup (soaked overnight/minimum 5 hrs)
salt - 1 teaspoon
turmeric powder - 1 teaspoon
onion - 1 medium (sliced)
ginger garlic paste - 1 1/2 tablespoon
oil - 1 tablespoon
corriamder leaves - for garnishing
FOR GRINDING:
onion - 1 medium (chopped)
tomato - 1 medium (chopped)
green chilly - 1 small (chopped)
turmeric powder 1/2 teaspoon
chilli powder - 1/2 tablespoon
corriander powder - 2 tablespoon
salt - 1/2 tablespoon
cinnamon - small stick (broken)
cloves - 2 pieces
star anise - 1 piece (broken)
fennel seed(sombu) - 1 1/2 teaspoon
seeragam(cumin) - 1/2 teaspoon
coconut grated - 2 tablespoon (optional)
PROCEDURE:
1. Pressure cook the channa with salt and turmeric powder for 4 to 5 whistle.
Drain the water and keep the channa aside.
2. Grind together all the grinding ingredients with little water and keep aside.
3. Place a kadai in stove and add 1 tablespoon oil.When oil is hot,add the sliced onion and saute nicely for 3
min.
4. Add the ginger garlic paste and saute for 2 mins.
5. Add the grinded mixture,mix nicely and let it boil for 2 min.
6. Now add the channa to it,mix nicely and half close the vessel.(If u wish the masala to be gravy,u can add
some water to it.)
7. After 10 mins u can serve your tangy channa masala by garnishing with corriander leaves.
VEGETABLE KORMA:
INGREDIENTS:
serves - 3 to 4
bay leaves - 1 or 2
cinnamon - small piece
fennel seed(perum seeragam/sombu) - 1 teaspoon (optional)
carrot - 1/2 cup
beans - 1/2 cup
brocoli/cauliflower - 1/2 cup
green peas - handfull
onion - 1 large(chopped finely)
tomato - 1 medium
green chilly - 1
ginger garlic paste - 1 tablespoon
curd - 2 tablespoon
chilli powder - 1/2 tablespoon(according to ur taste)
turmeric powder - 1/2 teaspoon
coriander powder - 2 tablespoon
garam masala - 1/2 tablespoon
water - as required(i used 1/2 cup)
oil - 1 tablespoon
salt - to taste
PROCEDURE:
1. cut and keep the vegetables as shown in the picture.
2. grind together tomato,curd,fennel seeds and coriander powder and keep it aside.
3. Now place a pan in the stove and add oil..when oil is hot,put cinnamon n bay leaves n saute fr few secs.Then add the chopped onion and green chillies. saute nicely.
4. Then add turmeric powder,chilli powder and ginger garlic paste and saute nicely for 2 mins.
Add the veggies and mix well.
5. Now add the tomato,curd,fennel seeds and coriander mixture and saute nicely.
6. Finally add the garam masala and salt. add some water and mix it well.(if u wish you can add
1/2 cup coconut milk at this stage)
7. Close and keep the pan in low flame for 10 to 15 mins until the veggies are cooked well..
Now the tangy veg korma is ready to be served
