Cooking web notes

                                      Could any one believe that this is the first time I am trying channa masala and bhatura at home? But its true, today is the big day ! I tried this combo at home!!  I though have a contribution recipe here.I dint followed any authentic channa masala recipe,but I just made of my own like I do my usual kurma. But I just loved it, I love it always too,but only coz of my husband,who doesn't like channa at all.. Also I was bit hesitant to try out the bhatura- the full and full maida deep fried thing… But today I overcame everything and made this for dinner. For a change, from the usual dinner menu, we enjoyed this much!

One can call this Kondakadalai Kurma and Maida poori too…

CHANNA MASALA

Ingredients

To grind

To Temper

To garnish

Method:

1. Soak Chick peas overnight and pressure cook directly ina pressure cooker,with water just enough to immerse the chick peas,upto 4 or 5 whistles.
2. Chop onion and tomatoes. Heat a heavy bottomed pan with oil and temper with jeera. Add the chopped onion and fry till transparent. Add the ginger garlic paste and fry till raw smell vanishes.
3. Add the chopped tomatoes and salt. Add the masala powder,red chilli powder and turmeric.
4. Cook in medium low flame till raw smell disappears.
5. Grind the coconut with fennel and add the paste to the cooked gravy and fry in low flame for 5 minutes or still raw smell goes off.I added little chopped coriander at this stage.
6. Add water(I added 1 & 1/2 cups)and the cooked chick peas and mix well. Simmer for 10-12 minutes,or till you get your desired consistency. Remove from fire and transfer to the serving bowl.
7. Garnish with little chopped coriander leaves and squeeze the lemon juice and mix well. Add chopped raw onions on top while you serve,add more lime juice on top if desired. Enjoy with Bhatura or roti !

BHATURA

Just followed the recipe from Mallika Badrinath’s cook book.

Took this picture in Night,so the colour may vary.

Ingredients

Method:

1. Mix flour,salt,cooking soda and oil together well.
2. Then add the curd and milk and knead well. Add more milk if needed while kneading.
3. Keep covered for 3 hours.
4. Make equal size balls,of desired size, out of the smooth pliable dough.
5. Roll double the thickness of our regular pooris we roll. Deep fry in really hot oil,both sides to ensure even cooking! Serve hot! It was just like the one we get in restaurant! Do try it out!