Vegetarian Side dishes

Channa Masala


Ingredients:

Chick peas (kabuli chana) - 1 cup
Onion - 125 gms
Tomato - 75gms
Green chilli - 02 nos
Garlic - 4 to 5
Ginger - 20 gms
Bay leaves - 2
Red chilli powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Tea - 02 bags
Vegetable oil - 3 tbsp.
Salt as required
Coriander leaves for garnishing

Method:


Soak chick peas  overnight.
In a small piece of white cloth Place the tea pack  in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. 
Keep this in the pressure cooker along with chick peas. 
Pressure cook until tender. Tea adds brown color to the chick peas.
Cut onion, tomato and green chilli. Grind it in a food processor along with ginger and garlic and make paste.
Heat oil in a pan and  bay leaves 
 Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. cook it  for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.

Kadai Bhindi 

Ingredients:

Lady finger (okra / bhindi) - 250 gms.
Gram flour - 1 tbsp.
Thinly sliced onion - 02 nos
Thinly sliced green chilli - 02
Coriander powder - 1/2 tsp.
Red chilli powder - 1 tsp.
Garam masala powder - 1/2 tsp.
Cumin seeds - 1 tsp.
Turmeric Powder - 1/4 tsp.
Vegetable oil as required
Salt to taste

Method:

• Cut lady finger into thin long slices.

• • • Heat oil in a kadai.

• • • • Deep fry lady finger until crisp and light golden brown.

• • • • • Keep the fried lady finger aside.

• • • • • • Just leave 2 tbsp oil in kadhai, remove the rest.

• • • • • • • Add cumin seeds and green chilli and fry for 30 seconds. 

• • • • • • • • Add sliced onion and fry until golden brown.

• • • • • • • • • Add gram flour, and saute for 3-4 minutes. 

• • • • • • • • • • Add lady finger and the remaining ingredients. Mix well. 

• • • • • • • • • • Heat for a few seconds and then remove from heat.

Garnish with green coriander leaves and serve

 Dum Aloo

Ingredients:

Baby potatoes - 1/2 kg
Coriander seeds - 1 tbsp.
Cardamoms  - 4
Cloves - 4 to 5
Black pepper - 7 to 8
Cinnamon - 1 small piece
Caraway seeds - 1/4 tsp.
Cardamom (green) - 2
Asafoetida - a pinch
Bay Leaves - 4 to 5
Ginger garlic paste - 1 tsp.
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.
Medium size onion  - 1
 curd - 1 cup
Ghee/oil - 4 tbsp.
Salt to taste

Method:

• Dry roast the coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and then grind it in a blender to make fine powder.
• Peel off the potatoes and prick it.
• Heat oil in a pan for about one minute. 
• Saute the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
• Add bay leaves, asafoetida, ginger-garlic paste, chopped onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
• Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes.
• Add turmeric powder, chilli powder and salt. Fry it about a minute.
•  Then add curd and continuously stir it.
• If you find the gravy too thick, you can add some water.
• Finally add pricked fried potaoes to the gravy and cook it. Switch off the gas after 4-5 minutes (before first whistle).

Garnish  with  coriander leaves and serve hot.