Aroma From My Kitchen

Wednesday, December 9, 2009

Masala Rice with Channa Masala Powder

I have picked up this recipe from Show Me The Curry. It's really quite simple to make and tasty to eat either. It tastes similar to tamarind rice.

Serves:

As a main course: 2 people.
As one of items in the menu: 4-5 people.

Ingredients:

1 1/2 cups of basmati rice
2 1/4 cups of water
3-4 Tblsn of Channa Masala (I used store-bought channa masala)
2 tblsn of oil
2 tsp of mustard seeds
1/4 cup of peanuts
1 Tblsn of finely chopped green chilies (around 10 small in no.)
a few curry leaves
a handful of chopped coriander leaves
and finally enough salt

Process:

Wash and soak basmati rice for 30 minutes in water. Drain the water from the rice and add 2 1/4 cups of water to it. Allow it cook till done.

Mix 3-4 Tblsn of channa masala when the rice is hot itself and keep aside.

Note: If you are going to make with left-over rice just mix the powder into it and sprinkle little water on the top of it and cover it with a wet tissue paper and microwave it for a minute. Give a turn nicely and sprinkle little water and cover it with a wet tissue paper and microwave it for 1 more minute.

Take a big pan and heat 2 Tblsn of oil to it. Add 2 tps of mustard seeds and let them crackle. Then add 1/4 cup of peanuts to it and fry nicely till done.

Add 1 Tblsn of finely chopped green chilies and a few curry leaves to the pan. Let them fry till the green chilies turn slightly white in colour or wrinkle.

Add in cooked rice which is mixed with channa masala to the pan. Add in enough salt to it. Stir continuously for 3-4 minutes on medium-high.

Add a handful of chopped coriander leaves and mix well.

Transfer the rice to a serving bowl.

Serve with or without curd of ones choices.

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Sunday, December 6, 2009

Alasandala Vada / Black Eyed Peas Vada

I came to know about these vadas from Indira. I liked them very much. I felt they are much more easier and better than regular medu vadas.

Makes: 30-32 Vadas

Ingredients:

• 2 cups of Black Eyed Peas /Alasandalu
• 2 cups of chopped onions / 1 big onon
• 1 Tblsn of roughly chopped green chilies
• 1 ½ Tblsn of roughly chopped ginger
• Salt to taste
• Oil to deep fry

Pre-requisite:

Clean and soak 2 cups of black eyed peas in plenty water for 4 - 6 hrs.

Process:

1. Drain the water from soaked black-eyed peas and grind it to a coarse paste by adding green chilies, ginger & salt without adding water. (If you are not able to grind just sprinkle little water / 1 tsp – Tblsn of water) (But grinding this is much more easier than normal regular vada.) Mix the ground batter well.

2. Add chopped onions and mix well.

3. Heat oil for deep frying the vadas.

4. (Wash both of your hands and wipe them with a dry cloth.) Take a small amount of ground batter. Flip over lightly in air to make smooth round ball. Put that smooth round ball on your left palm. Pat on it gently to make it flatten. Make a hole at the center of it. And drop gently in the heat oil.