Channa Dhal Curry

Channa Dhal Curry is a main course recipe were channa dhal balls are cooked along with tamarind juice. I'm sure you will definitely like this recipe.  Let's see the process for channa dhal curry.

Channa Dhal Curry

Ingredients: Serve - 4

• Channa dhal – 1glass
• Tamarind juice – 2 glass
• Fennel seeds – 1tspn
• Garlic -  5 pieces
• Ginger – small piece
• Green chilly – 6
• Onion – 2 (medium size)
• Tomato – 2 (medium size)
• Oil - 8tspn
• Mustard seeds – 1/2tspn
• Urad dhal – 1/2tspn
• Curry leaves – as required
• Coriander leaves – as required
• Salt – 2tspn (adjust to taste)
• Turmeric powder – 1/4tspn
•  Red chilly powder – 4tspn

The following picture shows the step by step process for Channa Dhal Curry:

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Method:

1. Wash and soak channa dhal for 1 hour (figure 1)
2. In a mixer, add green chillies, garlic pieces, ginger pieces, 1/2tspn fennel seeds and grind them soft paste as shown in figure 3. (figure 2 & 3)
3. In a mixer add channa dhal make little rough paste by adding very little amount of water.(figure 4)
4. In a mixing bowl add chilly paste which has been prepared in step 2, channa paste , 1 onion piece, chopped curry-coriander leaves, 1tspn salt and mix well. (figure 5)
5. Take 2 glass of tamarind juice, add 1/2 tomato and mash it. (figure 6 & 7)
6. In tamarind juice add red chili powder, turmeric powder, salt and mix well. Taste the juice and if you feel like the taste is not as expected then add necessary ingredients to suit your taste and mix well. (figure 8)
7. Take wide mouth pan, heat oil in medium flame, add 1/2tspn mustard seeds wait for crackle and then add 1/2tspn urad dhal, 1/2tspn fennel seeds, few curry leaves. Saute for few seconds.
8. Add remaining onion and saute until onions become soft. (figure 9)
9. Add tomato and saute until tomatoes are smashed. (figure 10)
10. Add Tamarind juice which is prepared in step 6 and mix well. Close with lid and cook until tamarind juice become thick, which takes 10 - 15 minutes.(figure 11 & 12)
11. Mean while make channa dhal paste into equal small balls.
12. After tamarind juice become thick then add channa dhal balls. Close with lid and cook for 10 minutes or until channa dhal balls are cooked well in medium flame. (figure 13 & 14)
13. Garnish with coriander leaves. (figure 15)

Channa Dhal Curry is ready to serve !

Additional Tips:-

• In step3, make channa dhal paste little rough not in smooth by adding little water.

Prawn Briyani

For the Briyani lovers, here is my next recipe Prawn Briyani. In general prawns has high proteins and less fat. Yap, a normal size prawn contains about 2 grams of fat but it contains almost 30 grams of proteins. This ideal combination makes prawn as most preferred option than its competitors.  Today lets see the making process of prawn briyani.

Prawn Briyani

Ingredients: Serve - 2

• Basmati rice – 1 glass
• Prawn – 1/2kg
• Oil – 4tspn
• Onion – 2
• Green chilly – 4
• Mint leaves – as required
• Coriander leaves – as required
• Curry leaves – as required
• Cinnamon – small inch
• Cardamom – 3
• Cloves – 4
• Fennel seeds – 1/4tspn
• Bay leaf – 2
• Cashew nuts - 4
• Food color – few drops
• Ginger- garlic paste – 1tspn
• Thick curd – 2tspn
• Lemon – 1
• Cumin seeds – 1/4tspn
• Salt – 2tspn (adjust to taste)
• Turmeric powder – 1/4tspn
• Red chilli powder – 1tspn (adjust to taste)
• Everest briyani masala – 2tspn
• Ghee – 2tspn

The following picture shows the step by step process for Prawn Briyani:

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 Method:

1. Clean the prawn with turmeric powder and cook for 5 minutes in bowl by closing the lid. Cook in medium flame (figure 1 & 2)
2. After prawns are cooked add 1/2tspn red chilly powder, 1/2tspn salt, ½ lemon, mix well and soak for 15 minutes. (figure 3)
3. Soak the basmati rice for 1 hour.
4. Take a bowl add water, cumin seeds, bay leaf, ½ tspn salt, 1 drop oil, boil for 5 minutes. Add soaked basmati rice and cook the rice only 80%. (figure 4)
5. Take a pan, heat oil in medium flame add cloves,cinnamon , cardamom, fennel seeds, bay leaf, cashew nuts and saute for 1 minute. (figure 5)
6. Add sliced onions, salt, ginger-garlic paste and saute until onion color changes to golden brown. (figure 6)
7. Add green chilly saute for 5 seconds then add mint leaves, coriander leaves, curry leaves and saute for 1 minute. (figure 7 & 8)
8. Add prawn and saute for 2 minute. (figure 9)
9. Add red chilly powder, Everest briyani masala, curd and saute for 1 minute. (figure 10)
10. Now spread the curry evenly and then add cooked rice evenly.(figure 11)
11. Add mint leaves, food color, ghee and close the lid and cook for 10 minutes in medium flame. (figure 12 & 13)
12. After 10 minutes open the lid and mix the briyani carefully without breaking the rice. (figure 14)
13. Serve in bowl. (figure 15)

Tasty and Healthy Prawn Briyani is ready to serve !

Additional Tips:-

• In step 1, cook the prawn without adding any water.
• In step 2, we can soak the prawn masala more than 15 minutes also.

Gooseberry Rice

Gooseberry are also known as Amla. Amla has many healthy benefits like control hair fall,  prevent cold and cough. So friends ensure you take Amla frequently. Today lets see the steps involved in preparing Gooseberry rice. 

Gooseberry Rice

Ingredients: Serve - 2

• Amla – 3 big size
• Boiled rice  - 2 cups
• Coconut – small piece
• Green chilly – 3
• Red chilly – 2
• Mustard seeds – 1/2tspn
• Urad dhal  - 12tspn
• Channa dhal – 1tspn
• Peanuts – 2tspn
• Cumin seeds – 1/2tspn
• Salt – 1tspn (adjust to taste)
• Turmeric powder – 1/4tspn
• Oil – 3tspn
• Curry leaves – as required

The following picture shows the step by step process for Gooseberry Rice:

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Method: 

1. First cool the boiled rice in a plate. (figure 1)
2. Wash the amla, coconut and cut them in small pieces. (figure 2)
3. In a mixer, add amla, coconut pieces, green chilly and make a smooth paste by adding little water. (figure 3)
4. Take a pan, heat oil in medium flame add mustard seeds wait for crackle then add urad dhal, channa dhal, peanuts, red chilly, curry leaves and saute for 2 minutes. (figure 4)
5. Now add grinded amla paste and saute for 1 minute. (figure 5)
6. Add turmeric powder, salt and saute for 5 minutes. (figure 6)
7. Add cooked rice, mix well slowly and saute for 3 more minutes. (figure 7 & 8)
8. Serve in a bowl. (figure 9)

Tasty and yummy Gooseberry Rice is ready to serve !

Additional Tips:-

• In step 2, do not add more water  while making the paste.  Let the paste be thick.
• If do not have coconut then we can make this recipe in another method  i.e, grate the amla and add to the step 5, saute for 5 minutes then add rice, mix well. For more spicy add grated ginger. This method is similar to Lemon rice.

Carrot Halwa

Carrot Halwa is one of the most popular Indian dessert for any occasion. Friends, just make a note that there are various varieties of carrot and only red carrot's are most preferred choice for making carrot halwa. Let's directly jump into the making process.  

Carrot Halwa

 Ingredients: Serve - 6 

• Fresh carrot – 1/2 kg
• Milk- 1/4 liter
• Sugar- 1/4 kg
• Ghee- 10tbspn
• Cashew nuts - 15
• Kishmish – 10
• Badam - 8
• Cardamom powder – 1tspn

The following picture shows the step by step process for Carrot Halwa:

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Method:

1. First wash, peel and grate the carrot.
2. Take a wide-mouthed vessel, heat 5tbspn ghee in medium flame.
3. Add grated carrot and stir continuously for few minutes until raw smell leaves. i.e. you will be able to smell some sweet favor from carrot. This process takes around 10 minutes.(figure 1 & 2)
4. Add milk and mix well. (figure3)
5. Now close with lid and cook for 10 to 15 minutes in medium flame. On frequent intervals open the lid & stir the mixture well so that scorching can be prevented. (figure 4)
6. Open the lid and continue stir until milk is completely evaporated in carrot. 
7. Once the milk is completely evaporated then reduce the flame to low. Add sugar and mix well.(figure 5 )
8. Once sugar is added, the mixture tends to liquefy. cook until mixture gets thick. This will take around 10 minutes.(figure 6)
9. Mean while take a pan, heat 5tspn ghee add cashews, kishmish, roast until its color changes to golden and switch off the flame. (figure 7)
10. After the carrot mixture gets thick in step 8, then add roasted cashews, kishmish along with ghee. Add cardamom powder and mix them well.(figure 8)
11. Garnish with badam slices and transfer into the bowl.(figure 9)

Wow !! Yummy Carrot Halwa is ready to Serve !

Additional Tips:-

• In step2, taking of wide-mouthed vessel so that carrot get cooked fast and uniform. This way you can save gas, time and energy.

Chicken Pakoda

Chicken Pakoda does not need much introduction. This deliciously crunchy recipy is very easy to prepare. It just takes hardly 15 minutes.

Chicken Pakoda

Ingredients: Serve - 2

• Chicken – 1/2kg
• Oil – for deep frying
• Gram flour – 3tspn
• Corn four -1tspn
• Onion – 1 (medium size)
• Green chilly  - 2
• Curry leaves – as required
• Coriander leaves – as required
• Salt – 1tspn(adjust to taste)
• Red chilly powder – 1/2tspn
• Turmeric powder – 1/4tspn
• Ginger- garlic paste – 1/2tspn

The following picture shows the step by step process for Chicken Pakoda:

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Method:

1. Clean the chicken and cut into small pieces. (figure 1)
2. Take a bowl, add chicken pieces, red chilly powder, turmeric powder, ginger-garlic paste, salt, green chilly pieces, sliced onion pieces, corn flour, gram flour, chopped curry leaves, coriander leaves and mix well. (figure 2 & 3)
3. Heat oil in medium flame for deep frying, add chicken pieces and fry until its color changes to golden brown. (figure 4 & 5)
4. Continue same process for remaining chicken pieces and serve in paper towel to remove excess oil.
5. That’s it, serve in a plate. (figure 6)

Chicken pakoda is ready to serve !

Additional Tips:-

• In step 3, don’t fry the pakoda to dark brown then pakoda taste will get spoiled.