Cauliflower Kurma

I am a great fan of cauliflower and this Kurma taste great with chapathis or pooris. It has good flavor blended well with spices.

Ingredients:

Cauliflower – 1 medium
Potato - 1medium
Onion – 2no
Tomato -1no
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Turmeric powder - 1/4 tsp
Fresh cream or milk - 2tbsp
Salt to tsate
Oil

Grind to fine paste:

Garlic – 4
Ginger – 1’’
Green chili – 2 nos
Black pepper – 4nos
Fennel seed – 1/4 tsp
Cardamom – 1 nos
Clove – 2 nos
Cinnamon – 1”
Coconut – 2 tbsp
Cashew – 6 nos

Method:

• Chop and clean the florets and soak in hot water by adding a pinch of salt and leave for 5 minutes. Drain water and keep the florets aside.





• Peel and chop the potatoes into small cubes and leave in water until use.
• Make a fine paste of the given ingredients.





• Heat oil in a pan and saute the onions till translucent then add tomatoes and fry until it get soft and tender.
• Now add red chili powder, coriander powder, florets, potato and add salt(remember we already added salt in cauliflower) and fry for 2 minutes.





• Add ground paste and enough water till the florets sink and cover with lid and cook in low flame till the cauliflower and potato gets cooked in the masala and the raw sell goes.





• Finally add the milk or fresh cream and cook for 2 minutes and garnish with coriander leaves.

Serve hot with Rotis, Poori or Dosa.

Note:

• Can reduce the quantity of coconut and add poppy seeds for rich in taste.
• Add your choice of veggie with cauliflower.
• Towards the end i added milk instead you could aso fresh cream.

Channa Masala

This resturants style, a tastier and super easy to make reciepe can be made at home . It is perfect combo with puris or bhatura. I use to prepare Channa Masala in two different ways, but method used here is most liked by my husband, so I decided to share this reciepe to my blogger friends.

Ingredients:

White Chickpeas – 150 ml
Tomato puree – 1cup
Onion – 2 medium
Ginger & Garlic paste – 1tsp
Green chillies – 2
Cumin seeds – 1/4 tsp
Turmeric powder – 1/4 tsp
Everest channa Masala powder or garam masala powder – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Salt to taste
Coriander leaves few
Lemon juice – 1tsp
Oil – 1tblsp


Method:

• Wash and soak chickpeas for overnight.
• Chop the onion and green chillies.
• Heat oil in a pressure pan and add cumin seeds, when it starts to popup add onions, green chillies, g&g paste and sauté until the raw smell goes away.





• Now add the tomato puree and red chilli powder, turmeric powder, coriander powder, salt and channa masala powder and fry for some time till oil starts separating.
• To this add soaked chickpeas along with water and adjust the salt level and mix well.





• Cover with a lid and pressure cook for 5 whistles or till chickpeas get soft.
• Once the pressure releases open the lid and garnish with chopped coriander leaves and lemon juice.

Sprinkle some chopped onions on top and serve hot with puris, bhatura or chapathi.

Note:

• Even can cook the channa separately and follow the same method but cooking channa in the masala, it will blend well and tastes delicious and more over you could save time in preparation.