CHANNA MASALA

                  In my college days,when we go to restaurants, I would like to have Bhatura with Channa Masala. At that time I would think it cannot be prepared at home. My mom will not do this for chappati. She will make kurma or any other side dish only. After marriage I tried to do it at home after watching Cookery show. My first attempt of making it was like Channa in Onion,Tomato gravy. Then my second attempt was like Channa Kurma with coconut milk. One of my friend told me to use MTR Channa masala Powder. Finally by using it I got the actual taste.Then I understood the trick was in Channa masala powder.

INGREDIENTS

CHANNA	1 Cup
ONION	1 No
TOMATO	1 No
CHANNA MASALA POWDER	1 Tsp
RED CHILLY POWDER	1 Tsp
TURMERIC POWDER	¼ Tsp
SALT	To Taste
OIL	1 Tbsp

To Sauté & Grind

ONION	1 No
TOMATO	1 No
GREEN CHILLY	1 No
GINGER/GARLIC	1 Inch/1 No
FENNEL/SOAMBU	1 tsp
CINNAMON	1 Inch
CLOVES	1 No

STEP BY STEP PICTURES

Soak channa overnight and pressure cook it for 2 whistles

After the pressure is released,open it drain it.

Now again put the channa in cooker & add salt.Pressure cook it for 1 or 2 whistles.The reason for cooking it again is to get soft channas.

In a kadai saute the items given in the table.

Allow it to cool & transfer it to a mixie jar.

Grind it to smooth paste.

In a kadai add oil,Then add onion followed by tomato.Fry till it is mushy. 


Now pour the grounded mixture.Pour a splash of water.


Add Salt,Red chilly powder,Turmeric powder,Channa masala
powder /garam masala powder.

Allow it to boil.Keep in medium flame.

Now add the boiled Channa. Keep 2 Tbsp of Channa which is to be smashed up and used for thickening it.

When oil separates add the smashed channa.Granish with 

coriander leaves.

Transfer it to the Bowl

Top up with raw onions.You can add lemon juice(optional)

Ready to taste it!!!!!!!!!!!

CAULIFLOWER PEAS RICE

        Cauliflower rice has become my favourite recipe. I followed Jeyashri recipe.It came out well. Those whose love cauliflower will surely say no to this recipe. It can be packed for lunch box with raita.

INGREDIENTS

CAUIFLOWER FLORETS	1/2 Cup
BASMATHI RICE	1 Cup
OIL	1 Tblsp
RED CHILLI POWDER	1/2 Tsp
ONION	1 No
TOMATO	1 No
GARLIC	1 No
ELACHI	1 No
CLOVES	2 No
SALT	To Taste

STEP BY STEP PROCEDURES

Wash & soak the rice for 20 mins. Pressure cook the rice by adding little oil,salt to it. Allow it to cool.

Boil water and immerse the cauliflower florets by adding a pinch of salt. After 5 mins discard the water by using strainer.

In a kadai add oil and saute the Cauliflower.

Add Red chilly powder,Salt to it. Keep it in medium flame and roast it , till it turns golden brown.Keep it aside.

In a kadai add oil & saute the onion

In a mixie jar add tomato,elachi,cloves,garlic along with the sauted onion.

Grind it to a smooth paste

In a Pressure cooker/Kadai add oil. Pour the grounded mixture and fry till the raw smell goes off in a medium flame.

Now add the cauliflower florets and mix well.If you like  frozen peas it can be added here.Add Salt.

Mix rice with the cauliflower,peas gravy.

Transfer it to serving bowl.

It goes well with Tomato raita

Tomato raita

• Boil tomatoes in hot water for 10 mins and remove the skin
• Chop it into medium pieces.
• Heat oil in kadai & add the green chilly, chopped tomatoes. Fry till water goes off in tomatoes.Leave it to cool.
• Then add finely chopped raw onions,corainder leaves,salt to the tomato mixture.
• Add the whipped curd to the above mixture.Serve chill.It goes well with Biryani/Variety rice.

ADAI

                                  
   I WILL DEFINITELY ASSURE YOU THAT ADAI WILL BE A WHOLESOME BREAKFAST OR DINNER . ACCORDING TO ME I WILL LIKE TO HAVE ADAI WITH SUGAR/CHUTNEY, BUT MY HUBBY LIKES TO HAVE WITH CURD RICE/TOMATO CHUTNEY. BUT IN RESTAURANTS I HAVE SEEN ADAI WITH AVIYAL. I KNOW EVERY ONE HAS DIFFERENT VERSIONS OF MAKING IT. SOME MAY USE URAD DHAL,MOONG DHAL ALSO. I FOLLOW MY MOM'S WAY BUT MY MOTHER IN LAW USES ONLY EQUAL AMOUNT OF TOOR DHAL & IDLY RICE. IT ALSO TASTES GOOD .I LIKE THIN VERSION OF ADAI ONLY. YOU CAN MAKE THICK ADAI'S IF YOUR BATTER IS THICK. BOTH THIN/THICK ADAI WILL TASTE GOOD. THE MAIN ADVANTAGE OF THIS ADAI IS IT DOES NOT NEED FERMENTATION. AFTER GRINDING LEAVE 30 MINS AND YOU CAN USE THE BATTER FOR PREPARING ADAI. I MADE THIS ADAI NOW FOR KARTHIGAI DEEPAM.

INGREDIENTS

RAW RICE	½ Cup
IDLY RICE	½ Cup
CHANNA DHAL	½ Cup
TOOR DHAL	½ Cup
SMALL /BIG ONION	1 Cup
FENNEL SEEDS	1 Tsp
RED CHILLY	2 To 3
GINGER	1 Inch
ASAFOETIDA/HING	A Pinch
SALT	To Taste
OIL	1 Tbsp

STEP BY STEP PICTURES

Wash and Soak the Rice, Dhal separately for 2 Hrs

Take Asafoetida,Red chilly,Ginger and Fennel Seeds(I forgot take that pic) in a mixie. Grind it coarsely.

Along with that add the dhal mixture,grind it to a coarse paste,by adding little water.

Then add the rice and grind it to coarse paste by adding little water.

Now the batter is ready.It should be slightly thicker than the dosa batter.

In a kadai add oil. If you like to temper with mustard ,urad dhal,curry leaves  you can use it or you can directly fry the onions. Small onions taste good.Mix this in the batter.

Heat up the dosa pan. Pour one laddle full and spread the batter like dosa. 

Drizzle oil and when it is cooked one side ,turn to the other side till it turns golden brown

Serve hot with  any Chutney

NOTES

• The batter should not be smooth.
• You can use shredded coconut, along with onions also
• You can use drum stick leaves mixed with the batter and have an healthy version of it.
• Be generous in pouring the oil
• The iron skillet works good for adai