Learn how to make Red chilli chicken masala

Lets see how to make the thick and spicy Red chilli chicken masala at home with simple step by step instructions and video for your easy understanding.

What is Red Chilli Chicken Masala

If you’re craving a properly spicy, deeply flavored chicken masala that pairs with almost anything—rice, roti, dosa, idli—this Red Chilli Chicken Masala delivers. The key is a sautéed, blended masala paste made with shallots, Kashmiri red chilies, tomatoes, garlic, ginger, cloves, and nuts, then slow-cooked with chicken until thick and restaurant-style. This thick and spicy Red Chilli Chicken Masala is perfect for rice. It is a simple South Indian style chicken recipe with bold flavors and rich roasted masala.

Why You Will Love This Recipe

• Thick and flavorful
• Perfect for rice
• Easy to make
• Simple ingredients
• Spicy and satisfying

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Below is the video of Red chilli chicken masala in Tamil with English description

Lets now see the Ingredients needed and step by step procedure to make this recipe

Ingredients

For the masala paste

– 3 tbsp sesame oil / gingelly oil (Sesame oil)
– 15–20 small onions / shallots
– 7–8 Kashmiri dried red chilies (Kashmiri chili)
– 2 tomatoes, roughly chopped
– 8 almonds (or substitute cashews)
– 1-inch ginger
– 5–6 garlic cloves
– 5–6 cloves
– A little water, for grinding (as needed) Source

For the chicken masala

– ½ kg chicken, cut into pieces
– 1 large onion, sliced lengthwise
– 1 tsp ginger-garlic paste
– ¼ tsp turmeric powder
– 1½ tsp chicken masala powder
– 2 tsp Kashmiri red chili powder (adjust to taste)
– Salt, to taste
– Curry leaves, a handful
– Coriander leaves, a handful (chopped)
– Lemon juice, a squeeze (about ½ lemon) Source

Step-by-step Procedure

1) Sauté the base for the paste
Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

2) Add aromatics + spices + nuts
Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

3) Cool and grind
Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

4) Build the chicken base
In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

5) Add chicken + spice powders
Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.
6) Add the ground paste and slow cook
Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

7) Finish with herbs
When chicken is tender and masala turns thick, add curry leaves + coriander leaves

8) Final touch

Squeeze little lemon juice and Turn off the heat.

Your tasty red chilli chicken masala is ready to be served hot hot with rice or roti or chappathi.

Tips for Best Taste

– Go low and slow: The 40–45 minute low-flame cook is what makes the masala clingy and intense.
– Cool before grinding: Grinding hot sautéed mix can turn bitter and may also pressure-build in the jar—cool it fully first.
– Adjust spice smartly: Keep the dried chilies for flavor, but reduce Kashmiri chili powder if you want a milder version.
– Use a heavy pan/clay pot: Helps prevent burning during slow cooking and gives better body.

Notes & Variations

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

Storage & Reheating

Here are safe, practical guidelines:
– Refrigerator: Store in an airtight container for up to 2–3 days. 
– Freezer: Freeze up to 1 month for best flavor (thaw overnight in the fridge). 
– Reheat: Reheat until piping hot; add a splash of water if the masala has thickened too much. 
It is always good to eat the cooked meal within a day.

Printable recipe for Red chilli chicken masala

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Red Chilli Chicken Masala

Red Chilli Chicken Masala is a bold, spicy and thick chicken recipe perfect for rice. The masala is roasted until oil separates, giving the dish a rich taste and deep colour. This home-style chicken curry is easy to prepare and ideal for a comforting lunch or dinner.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword chicken masala for rice, clay pot chicken curry, home made chicken masala, hotel style chicken masala, kashmiri chilli chicken, red chilli chicken masala, slow cooked chicken curry, spicy chicken masala

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Cost 10

Equipment

• kadai
• bowl for mixing

Ingredients

For the masala paste

• – 3 tbsp sesame oil / gingelly oil Sesame oil
• – 15–20 small onions / shallots
• – 7–8 Kashmiri dried red chilies Kashmiri chili
• – 2 tomatoes roughly chopped
• – 8 almonds or substitute cashews
• – 1-inch ginger
• – 5–6 garlic cloves
• – 5–6 cloves
• – A little water for grinding (as needed) Source

For the chicken masala

• – ½ kg chicken cut into pieces
• – 1 large onion sliced lengthwise
• – 1 tsp ginger-garlic paste
• – ¼ tsp turmeric powder
• – 1½ tsp chicken masala powder
• – 2 tsp Kashmiri red chili powder adjust to taste
• – Salt to taste
• – Curry leaves a handful
• – Coriander leaves a handful (chopped)
• – Lemon juice a squeeze (about ½ lemon) Source

Instructions

Sauté the base for the paste

• Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

Add aromatics + spices + nuts

• Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

Cool and grind

• Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

Build the chicken base

• In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

Add chicken + spice powders

• Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.

Add the ground paste and slow cook

• Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

Finish with herbs

• When chicken is tender and masala turns thick, add curry leaves + coriander leaves

Final touch

• Squeeze little lemon juice and Turn off the heat.

Video

Notes

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

FAQ

1) Is this dish very spicy?
It’s meant to be spicy. To reduce heat, cut down the Kashmiri chili powder and/or reduce the number of dried chilies in the paste.

2) Can I make it without almonds?
Yes—cashews are a mentioned substitute and will still give a thick, rich masala.

3) Do I need to add water while cooking?
Typically no, because chicken releases moisture; only the jar-rinse water is added with the paste. Source

4) What goes best with Red Chilli Chicken Masala?
It’s shown as a side for rice & roti, and also works with dosa/idli.

5) How do I know it’s done?
When the chicken is tender and the masala becomes thick and well-coated, it’s ready for herbs + lemon finishing.

6. Why is my red chilli chicken masala not thick?
If the masala is watery, it means:
Tomatoes were not cooked properly.
Masala was not roasted until oil separated.
Too much water was added.
Cook on medium flame and roast well until oil separates for thick consistency.

7. Can I use boneless chicken?
Yes, you can use boneless chicken.
But bone-in chicken gives:
More flavour
Better texture
Juicier result
For authentic taste, bone-in is recommended.

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The post Red Chilli Chicken Masala (Spicy) | Side dish for Rice & Roti appeared first on Learning-to-cook.

How to make Moringa leaves chappathi | drumstick leaves chapathi

Moringa leaves chappatthi | murungai keerai chappathi | drumstick leaves roti – Today we learn how to make healthy moringa leaves chappathi or drumstick leaves chapathi or the murungai keerai chappathi. Murungai keerai or the moringa leaves is very rich in iron content and helps to get the immunity power.

The drumstick leaves or the moringa Leaves is very good for health since it has a lot of iron content and calcium and other essential minerals and vitamins. It also improves the body immunity power.

What are the Health benefits of Drumstick leaves or the Moringa leaves

Drumstick leaves which is also called as Moringa leaves is very rich in iron content. Below are some of its health benefits

• Moringa leaves contains proteins, Calcium, Magnesium which helps to improve your stamina and boosts your immunity
• it is an excellent source of anti oxidants
• helps to keep the diabetes under control
• lowers cholesterol level and hyoer tension
• very good source of iron content
• Helps in loosing weight
• Controls constipation
• improves lactation and helps to meet the nutrient requirements during pregnancy and breast feeding period

you can check the other benefits of moringa leaves here.

With pleanty of benefits, you should try different recipes made with moringa leaves. Some are below

• Moringa soup
• Moringa leaves Pakoda
• Drumstick leaves rasam
• Moringa leaves masal vadai

If you love snack recipes, then do check the other below recipes

• Idli pakoda
• Rice pakoda
• Egg cutlet
• cabbage pakoda
• Potato rava fingers

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Ingredients used

Moringa leaves – 1 cup
Whole whear flour – 2 cups
Chilli flakes or chilli powder – 1 tsp
Turmeric – 1/4 tsp
Salt – as req
Ginger paste – 1 tsp
Asafoetida – little
Cumin seeds – 1 tsp
Ajwain seeds – 1/2 tsp (optional)
Water – as required
Oil – as required

Step by step instructions to prepare this Moringa leaves chappathi recipe

Lets see the step wise pictures to make the Moringa leaves chappathi.

Take the moringa leaves and the whole wheat flour in a big bowl.

To this add the chilli flakes, turmeric and the asafoetida

Include the salt, cumin seeds and the ginger paste or grated ginger

Mix well adding water little by little

add 1 or 2 tsp of oil and knead nicely to form a soft and smooth dough.

Cover and allow to rest for 20 to 30 minutes for a soft chappathi.

Make the chappathi

After 30 minutes, take a lemon sized ball from the dough and dust with little flour.

Dust the chappathi plate with some flour and keep the ball in the middle. Using a rolling pin, flatten the balls nicely to form a round shaped chappathi.

Now heat a tawa in medium flame and place the chappathi.

add little oil and spread slightly on chappathi. if you are making a roti, then do not add any oil.

Cook them for 2 min on both the sides until the colour of the chappathi turns light brown and you can see the bubbles.

Once both sides are well cooked, remove from tawa and serve them hot.

Before serving, if you want you can add little butter or desi ghee for extra flavor.

A simple side dish like curd/dahi and a pickle goes well with this taste and healthy Moringa leaves chappathi.

Recipe for making the Moring leaves chappathi

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Moringa leaves chappathi | Drumstick leaves chapathi recipe

Moringa leaves chappathi | Drumstick leaves chapathi recipe with easy step by step instructions and a video for your easy understanding and learning of the recipe.

Course Breakfast, dinner

Cuisine Indian

Keyword drumstick leaves chappthi, drumstick leaves roti, moringa leaves chappathi, moringa leaves recipes, moringa leaves roti, murungai keerai recipes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Calories 150kcal

Author Akila

Ingredients

• Moringa leaves – 1 cup
• Whole whear flour – 2 cups
• Chilli flakes or chilli powder – 1 tsp
• Turmeric – 1/4 tsp
• Salt – as req
• Ginger paste – 1 tsp
• Asafoetida – little
• Cumin seeds – 1 tsp
• Ajwain seeds – 1/2 tsp optional
• Water – as required
• Oil – as required

Instructions

• Take the moringa leaves and the whole wheat flour in a big bowl.
• To this add the chilli flakes, turmeric and the asafoetida
• Include the salt, cumin seeds and the ginger paste or grated ginger
• Mix well adding water little by little
• add 1 or 2 tsp of oil and knead nicely to form a soft and smooth dough.
• Cover and allow to rest for 20 to 30 minutes for a soft chappathi.

Make the chappathi

• After 30 minutes, take a lemon sized ball from the dough and dust with little flour.
• Dust the chappathi plate with some flour and keep the ball in the middle. Using a rolling pin, flatten the balls nicely to form a round shaped chappathi.
• Now heat a tawa in medium flame and place the chappathi.
• add little oil and spread slightly on chappathi. if you are making a roti, then do not add any oil.
• Cook them for 2 min on both the sides until the colour of the chappathi turns light brown and you can see the bubbles.
• Once both sides are well cooked, remove from tawa and serve them hot.
• Before serving, if you want you can add little butter or desi ghee for extra flavor.

Video

Notes

see the below notes

Notes

1. if you are making roti, do not add oil while cooking
2. instead of chilli flakes you can add chilli powder or green chillies.

Who should avoid moringa leaves

Moringa leaves are highly nutritious, but should be avoided or limited by 

1. pregnant women

2. people on blood pressure

3. People on diabetes medication (risk of excessive lowering),

4. individuals with hypothyroidism and

5. those with kidney issues due to high potassium/calcium

The post Moringa leaves chappathi | Drumstick leaves chapathi appeared first on Learning-to-cook.

How to make Mushroom Pepper Fry

This mushroom pepper fry can be make in just 10 minutes and can be used in making the wraps or rolls with chappathi or roti. If you are giving to kids, reduce the amount of pepper.

In this fry the the onion as well as the capsicum needs to be cooked 75% only so that they can retain the crunchiness when the recipe is done.

Here I have also added the red chillies as well as the green chillies, which also increases the spiciness of this dish. If you feel, more spiciness, then you can avoid the green chillies.

If you like this recipe, then do have a look at the other pepper flavored recipes below.

• Cauliflower pepper fry
• Baby corn pepper fry
• Mutton pepper fry

Lets see how to make the Mushroom pepper fry with step by step instructions and a video for your easy understanding.

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make Kaalan Pepper fry

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Mushroom Pepper Fry

Mushroom Pepper Fry | Kaalan Milagu varuval is an easy and spicy dish which goes well with the chappathi, roti or even pulao. The spiciness of the pepper, the softness of the mushroom and the crunchiness of the capsicum makes this dish more tastier.

Course Side Dish

Cuisine Indian

Keyword kaalan milagu varuval, mushroom pepper fry

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 3

Calories 50kcal

Author Akila

Ingredients

Tempering

• Oil – 3 tbsp
• Mustard seeds – 1/4 tsp
• urud dal – 1 tsp
• Cumin seeds – 1/2 tsp
• dry red chilli – 1
• curry leaves – little

Main ingredients

• Mushroom – 150 gms
• onion – 1 med size cut lengthwise
• capsicum – 1/2 cup
• black pepper powder – 1/2 tbsp
• green chilli – 2 cut lengthwise
• coriander leaves – for garnishing

Instructions

• To prepare this mushroom fry, add oil, and when oil is hot prepare the tempering. For this, add mustard and urud dal.
• also add cumin, dry red chillies
• and add the curry leaves.
• Fry them till the lentils becomes light brown. (fry for about 1 to 2 min in low to med flame). Now add the onion and the chopped capsicum.
• Add the required salt and saute the onions and capsicum till they are 75% cooked. Do not over cook them, as they need to retain their crunchiness till the end.
• Give a stir.
• Include the washed and chopped mushrooms now along with the green chilli. If you feel the spiciness is more, then you can avoid the green chilli.
• Cook the mushrooms just for 3 to 4 min. Mushroom gets cooked easily and also no need to add any water. The water content in mushroom is enough to cook the vegetable.
• So after about 3 min, add the freshly ground pepper and give a stir.
• Just cook for another 1 minute and switch off the stove.
• Garnish with coriander leave.
• Spicy Mushroom pepper fry | Kalan milagu varuval is ready to be served.

Video

Notes

check the below notes

Ingredients

Tempering

• Oil – 3 tbsp
• Mustard seeds – 1/4 tsp
• urud dal – 1 tsp
• Cumin seeds – 1/2 tsp
• dry red chilli – 2 to 3
• curry leaves – little

Main ingredients

• Mushroom – 150 gms
• onion – 1 med size (cut lengthwise)
• capsicum – 1/2 cup
• black pepper powder – 1/2 tbsp
• green chilli – 2 cut lengthwise
• coriander leaves – for garnishing

Step by step instructions to prepare the Mushroom Pepper Fry

To prepare this mushroom fry, add oil, and when oil is hot prepare the tempering. For this, add mustard and urud dal.

also add cumin, dry red chillies

and add the curry leaves.

Fry them till the lentils becomes light brown. (fry for about 1 to 2 min in low to med flame). Now add the onion and the chopped capsicum.

Add the required salt and saute the onions and capsicum till they are 75% cooked. Do not over cook them, as they need to retain their crunchiness till the end.

Give a stir.

Include the washed and chopped mushrooms now along with the green chilli. If you feel the spiciness is more, then you can avoid the green chilli.

Cook the mushrooms just for 3 to 4 min. Mushroom gets cooked easily and also no need to add any water. The water content in mushroom is enough to cook the vegetable.

So after about 3 min, add the freshly ground pepper and give a stir.

Just cook for another 1 minute and switch off the stove.

Garnish with coriander leave.

Spicy Mushroom pepper fry | Kalan milagu varuval is ready to be served.

The post Mushroom Pepper Fry | Kalaan milagu varuval appeared first on Learning-to-cook.

Aloo samosa | potato samosa | urulaikizhangu samosa recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Aloo Samosa | potato samosa | Urulaikizhangu samosa recipe

Who can’t resist tasting this hot hot spicy potato masala stuffed samosas??.. i am a samosa lover and love to have it with any kind of chutneys. Normally samosa are served with dates chutney or the green chutney ( mint chutney ) or even with chilli sauce.

These home made samosa are always best and i feel they taste better than the store bought ones and it also saves our money.

If you have not tried making samosa at home, then I must tell you, its time for you to try it at home, as it is very simple and easy. Also it gives a full satisfaction to you as you prepare them as a healthier version.

These samosas are the best tea time snack or the evening snack or great for any kind of party too. Also if you are a snack love, then do check the below snack recipes from my website.

• Vegetable Cutlet
• Veg cheese balls
• Masala corn
• Cauliflower fry
• Crispy baby corn fry

You can check my full collection of evening snacks recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Some frequently asked questions before preparing the samosas

Here I have given some frequently asked questions regarding the aloo samosa | potato samosa | urulaikizhangu samosa. If you have any other questions, then do ask in comment section.

Which flour is best for making Samosa?

This aloo samosa | potato samosa | urulaikizhangu samosa is actually made with all purpose flour ( maida flour ), but you can also make the dough with wheat flour, the difference being the wheat flour dough makes a denser pastry sheets compared to the maida flour. But both gives a great taste to the samosas.

Can the samosa be made in advance?

Yes definitely you can make them well in advance. Prepare the dough, make the pastry sheets and prepare the filling. Stuff the filling and keep them in a zip lock back or a freezer safe container. Whenever you need them, thaw for about 15 min and fry them. Like this, you can keep them refrigerated for about 15 to 20 days.

How long can i keep the cooked samosa?

I personally prefer not to keep the cooked samosa for more than two days. Actually we finish them when as and when we prepare it.

Can the samosa be baked?

Yes, samosa can be baked. But you need to increase the oil in the dough if you need to get the best result as that of the fried ones. I personally prefer that frying the samosa in oil gives a best result.

Recipe to make Aloo Samosa | Potato Samosa

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Aloo Samosa | potato samosa | urulaikizhangu samosa recipe

Aloo Samosa | potato samosa | urulaikizhangu samosa recipe is the potato masala stuffing in the home made wrapping sheets.

Course Snack

Cuisine North Indian

Keyword Aloo samosa, potato samosa, samosa recipes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 5

Calories 500kcal

Author Akila

Ingredients

• To prepare dough
• All purpose flour/maida – 2 cups
• Carom or cumin seeds – 1/4 tsp
• Salt as per taste
• Ghee or oil – 2 tbsp + 1/ 2 tsp
• Water – 1/2 cup
• To prepare filling
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Fennel seeds- 1 tsp
• Ginger paste- 1 tsp
• Garlic paste- 1 tsp
• Green chilli- 1 or 2 finely chopped
• Frozen green peas- 1 cup
• Boiled potato- 3 med size
• Salt – as per taste
• Chilli powder- 1 tsp
• Coriander powder- 1/2 tsp
• Garam masala- 1 tsp
• Dry mango powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Coriander leaves- for garnishing
• To fry
• Oil – enough to fry the samosas

Instructions

Prepare the dough

• In a bowl add 2 cups of maida ( all purpose flour).
• To this add the carom seeds or the ajwain (omam in tamiand if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.
• Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.
• Mix the dough with the oil or the ghee adding half a cup of water little by little.
• Prepare a smooth and thick dough.
• Thick and firm dough is formed.
• Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.
• While the dough is resting, you can start preparing the masala.

Masala (Potato StuffinPreparation

• Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.
• Also add the finely chopped green chilies and ginger garlic paste.
• Sun Temple under the rock smell of the ginger garlic paste goes off.
• Now add the frozen green peas and the boiled and smashed potatoes.
• After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.
• Also add the little bit of turmeric, dry mango powder and the Garam masala.
• Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.
• Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.

Prepare the cone

• Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.
• Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.
• The pastry sheet should neither be too thick nor too thin.
• Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.
• Fold.the lower corner of the pastry sheet so that it forms a cone shape.
• Fill in the masala or the prepared stuffing inside the cone.
• Close the edges firmly with little water so that no stuffings comes outside.

Frying the samosa

• Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.
• Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.
• Filter oil and remove them.
• Tasty Aloo samosa or the potato samosa is ready to be served.
• Serve it with tomato sauce or the green chutney.

Video

Notes

Check the below notes

Ingredients to make the samosa

Lets see the list of ingredients for the aloo samosa or the potato samosa.

To prepare dough

• All purpose flour/maida – 2 cups
• Carom or cumin seeds – 1/4 tsp
• Salt as per taste
• Ghee or oil – 2 tbsp + 1/ 2 tsp
• Water – 1/2 cup

To prepare filling

• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Fennel seeds- 1 tsp
• Ginger paste- 1 tsp
• Garlic paste- 1 tsp
• Green chilli- 1 or 2 finely chopped
• Frozen green peas- 1 cup
• Boiled potato- 3 med size
• Salt – as per taste
• Chilli powder- 1 tsp
• Coriander powder- 1/2 tsp
• Garam masala- 1 tsp
• Dry mango powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Coriander leaves- for garnishing

To fry

• Oil – enough to fry the samosas

Step by step instructions to make the Samosa

Lets see the step by step instructions

Prepare the dough

In a bowl add 2 cups of maida ( all purpose flour).

To this add the carom seeds or the ajwain (omam in tamil) and if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.

Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.

Mix the dough with the oil or the ghee adding half a cup of water little by little.

Prepare a smooth and thick dough.

Thick and firm dough is formed.

Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.

While the dough is resting, you can start preparing the masala.

Masala (Potato Stuffing) Preparation

Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.

Also add the finely chopped green chilies and ginger garlic paste.

Sun Temple under the rock smell of the ginger garlic paste goes off.

Now add the frozen green peas and the boiled and smashed potatoes.

After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.

Also add the little bit of turmeric, dry mango powder and the Garam masala.

Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.

Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.

Prepare the cone

Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.

Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.

The pastry sheet should neither be too thick nor too thin.

Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.

Fold.the lower corner of the pastry sheet so that it forms a cone shape.

Fill in the masala or the prepared stuffing inside the cone.

Close the edges firmly with little water so that no stuffings comes outside.

Frying the samosa

Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.

Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.

Filter oil and remove them.

Tasty Aloo samosa or the potato samosa is ready to be served.

Serve it with tomato sauce or the green chutney.

Notes

• For a healthier version of samosa, you can use wheat flour instead of maida. But the crust would be little bit thicker than the maida one.
• You can use chicken or egg for a non Vegetarian stuffing along with the potatoes.
• Also you can bake the samosa, but i prefer frying for a crispier crust.

Pin it

The post Aloo Samosa | Potato Samosa | Urulaikizhangu Samosa appeared first on Learning-to-cook.

Dahi bhindi | dahi wali bhindi | okra in yoghurt gravy recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Dahi Bhindi | Dahi Wali Bhindi

This Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy can be made with onion and garlic or with out them as like a saatvic dish. So today I have prepared this as a saatvic dish and have not added garlic, ginger and onion. If you want to add, you can very well add them.

Also we can make this Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy as a spicy dish or less spicy dish and alternate as per your family taste buds.

This goes very well with roti, phulka or paratha or even with plain rice or jeera pulao. In simple words we can say it is a North Indian style Vendakkai Mor kuzhambu as it tastes delicious and similar to that of our Mor kuzhambu recipe.

You can check other North Indian Recipes below

1. Mushroom pepper gravy
2. Meal maker gravy
3. Mushroom masala
4. Matar paneer

You can check some other collections below

• Collection of Tasty pulao recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make Dahi Bhindi

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Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy

Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy is a sort of gravy in which Bhindi, the so called okra or ladies finger in english, is saute in light spice mixture and cooked with yoghurt.

Course Side Dish

Cuisine North Indian

Keyword dahi bhindi, dahi wali bhindi, okra in yoghurt gravy

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

• Fry ladies finger
• Ladies finger – 10 to 12 cut 2 inch size
• Salt – 1/4 tsp
• Oil – 2 to 3 tbsp
• Prepare Curd/Yoghurt mixture
• Curd / Yoghurt – 1/2 cup
• Gram flour/Besan – 1 tbsp
• Water – 1 cup
• To prepare gravy
• Oil – 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Kasoori methi – 1/4 tsp optional
• Asafoetida – little
• Curry leaves – little
• Chilli powder – 1/2 tsp can increase as per your spice level
• Garam masala – 1/2 tsp
• Coriander powder – 1/2 to 1 tsp
• Turmeric – 1/4 tsp
• Salt as per taste

Instructions

• check the below instructions

Video

Notes

Check the below notes 

Ingredients

Fry ladies finger

• Ladies finger – 10 to 12 (cut 2 inch size)
• Salt – 1/4 tsp
• Oil – 2 to 3 tbsp

Prepare Curd/Yoghurt mixture

• Curd / Yoghurt – 1/2 cup
• Gram flour/Besan – 1 tbsp
• Water – 1 cup

To prepare gravy

• Oil – 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Kasoori methi – 1/4 tsp (optional)
• Asafoetida – little
• Curry leaves – little
• Chilli powder – 1/2 tsp (can increase as per your spice level)
• Garam masala – 1/2 tsp
• Coriander powder – 1/2 to 1 tsp
• Turmeric – 1/4 tsp
• Salt as per taste

Step by step Instructions to make Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy

Now let us see the instructions

Fry the Okra

Wash the fresh okara and pat dry them and cut both ends. Cut them in about 2 inch pieces. I have used about 10 to 12 medium size ladies finger.

Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender, ie., Add required salt.

Fry until They turn to dark green in colour as shown. This should take about 7-8 minutes. Remove them and keep aside.

Prepare yoghurt gram flour mixture

In a bowl, add the yoghurt, gram flour and water.

Mix them thoroughly without any lumps. Keep aside

Prepare the gravy

In a kadai or wok, add oil and when oil is hot, add the mustard seeds, cumin, fenugreek seeds.

When they splutter, add in the fenugreek leaves and curry leaves. Adding fenugreek leaves (kasoori methi) is purely optional, but it gives a very nice taste to this gravy.

Here i have not added onion, garlic and ginger as I prepare this recipe as the no onion no garlic recipe. But if you like to add them, you can very well add them at this stage and saute them for a while or until the raw smell of ginger garlic goes off.

Now add the chilli powder, coriander powder, turmeric powder and garam masala powders.

Fry them for 30 sec in low flame

and add in the fried okra now. Again saute them for about 2 min in low to medium flame so then okra is well coated with the spice powders.

Slowly add the yoghurt gram flour mixture now and stir slowly, keeping the flame low. (Do not keep in medium or high flame, as the yoghurt may tend to curdle)

Allow this mixture to cook for about 3 to 4 min only in low flame.

Adjust the salt now if you need. Allow the gravy to to cook and it starts to thicken nicely and switch off the stove.

Garnish with coriander leaves and serve hot with roti, phulka or paratha. It tastes great even with plain rice.

Tasty Dahi Bhindi Gravy is ready.

The post Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy appeared first on Learning-to-cook.

Paneer Popcorn recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Paneer Popcorn Recipe

There are so many paneer recipes of which most kids love this crispy and tasty paneer Popcorn recipe because of its crunchy and tasty nature. This makes a great appetizers for kids.

The good thing about this recipe is that, you can even make them s way ahead, and keep them in fridge and just fry and serve as you need. The crispness and crunchy nature remains for more than 2 hours. So if you are preparing this for a birthday party you can very well make this hours before serving.

Also I have made this recipe for kids and added less spices only. If you are making this for adults, you can double the quantity of spice powders. Also I have cut the bigger paneer cubes into 4 smaller cubes ( bite sized ones ) for kids.

This paneer Popcorn can be simply served with just a chilli sauce or tomato sauce or even mayonnaise. In all the way it tastes simple great.

If you like snacks then do check my other snacks like below

• Veg cheese balls
• Sweet maids biscuits
• Baby corn golden fry
• Crispy prawn fry
• Crispy cauliflower fry

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe to make the kids friendly snack

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Paneer Popcorn | Kids Paneer Recipe

Paneer Popcorn is an kids friendly evening snack or a party snack which can be prepared easily and tastes great with just a tomato sauce or a chilli sauce.

Course Snack

Cuisine Indian

Keyword paneer Popcorn

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 500kcal

Author Akila

Ingredients

• Paneer cubes – 250 gms cut into small cubes
• chilli powder – 1 tsp
• turmeric powder – 1/4 tsp
• salt – as per taste
• black pepper – 1/4 tsp
• italian mixed herbs – 1/2 tsp optional
• oregano – little optional
• chilli flakes – 1/2 tsp
• corn flour – 1/2 tbsp
• apf / maida flour – 2 tbsp
• ginger paste – 1 tsp
• garlic paste – 1 tsp
• water – 1/4 cup to 1/2 cup
• bread crumbs – 1 cup or as needed for coating the paneer cubes
• oil – for frying

Instructions

• take250 gms of paneer and cut into small cubes.

Prepare the Masala

• In a bowl, add chilli powder, turmeric, salt, black pepper mixed herbs, oregan, chilli flakes, corn flour, maida flour, ginger and garlic paste
• To this add required water and mix to form a batter.
• The batter should not be thick or very watery. The consistency should be of dosa batter consistency.

Prepare the coating

• Now take all the other ingredients and keep it ready. Take bread crumps as required or 1 cup and spread on a plate.
• Now dip the paneer cubes in the batter nicely so that batter is coated well. Then remove from the batter and immediately roll over the bread crumbs, till all sides of the paneer is coated well with the bread crumbs.
• You can do this in batches of 15 to 20 paneer cubes at a time.
• Once you have done with the coating, allow the paneer to rest for about 15 to 20 minutes.

Fry the Paneer cubes

• After about 15 to 20 minutes, In another kadai or pan, add enough oil for frying and heat it in medium flame. Once oil is hot enough to fry, add the bread crumps coated paneer cubes one by one slowly in the oil.
• Again fry them in batches stirring occasionally. Also fry them in medium flame only.
• Fry all the paneer cubes are evenly fried, so that it turns nice golden in colour, remove them from oil. Filter the extra oil using a kitchen tissue.
• Repeat the same with the other paneer cubes.
• Your tasty and very crispy paneer popcorn is ready to be served.

Video

Notes

Check the below notes 

Ingredients

• Paneer cubes – 250 gms (cut into small cubes)
• chilli powder – 1 tsp
• turmeric powder – 1/4 tsp
• salt – as per taste
• black pepper – 1/4 tsp
• italian mixed herbs – 1/2 tsp (optional)
• oregano – little (optional)
• chilli flakes – 1/2 tsp
• corn flour – 1/2 tbsp
• apf / maida flour – 2 tbsp
• ginger paste – 1 tsp
• garlic paste – 1 tsp
• water – 1/4 cup to 1/2 cup
• bread crumbs – 1 cup or as needed for coating the paneer cubes
• oil – for frying

Step by step instructions to prepare paneer Popcorn

I have taken 250 gms of paneer and cut into small cubes. If you want you can use it as it is. You can either use the store bought paneer or the home made paneer cubes.

Learn how to make the paneer cubes

Prepare the Masala

In a bowl, add chilli powder, turmeric, salt,

black pepper, italian mixed herbs, oregano, (italian herbs and oregano are optional. But they guve nice flavour to the snack. So try to add them too)

chilli flakes, corn flour,

all purpose flour (maida flour), ginger psste and garlic paste.

To this add required water and mix to form a batter.

The batter should not be thick or very watery. The consistency should be of dosa batter consistency.

Prepare the coating

Now take all the other ingredients and keep it ready. Take bread crumps as required or 1 cup and spread on a plate.

Now dip the paneer cubes in the batter nicely so that batter is coated well. Then remove from the batter and immediately roll over the bread crumbs, till all sides of the paneer is coated well with the bread crumbs so that it will be very crispy while frying.

You can do this in batches of 15 to 20 paneer cubes at a time.

Once you have done with the coating, allow the paneer to rest for about 15 to 20 minutes.

Fry the Paneer cubes

After about 15 to 20 minutes, In another kadai or pan, add enough oil for frying and heat it in medium flame. Once oil is hot enough to fry, add the bread crumps coated paneer cubes one by one slowly in the oil.

Again fry them in batches stirring occasionally. Also fry them in medium flame only.

Fry all the paneer cubes are evenly fried, so that it turns nice golden in colour, remove them from oil. Filter the extra oil using a kitchen tissue.

Repeat the same with the other paneer cubes. Your tasty and very crispy paneer popcorn is ready to be served.

Serve them with tomato sauce or chilli sauce. I have served with chilli sauce.

Notes

1. You can cut the paneer in to small cubes or use as it is. But I feel making them into bite sized ones, doubles the quantity as well as tastes great.
2. Instead of maida and corn flour you can use egg white too.
3. Adding the Italian herbs are purely optional
4. You can prepare these in bulk and can freeze for more than a month as well in a ziplock bag. Just thaw them and fry as and when needed.

The post Paneer Popcorn | crispy paneer snack | Kids Paneer Recipes appeared first on Learning-to-cook.

 

Method

 

1. Grate the Panner and keep it ready. Fry the nuts and raisins adding 1 tsp ghee in a small pan and keep it aside.

 

2. In a wide vessel, add the milk and start boiling it. Let it reduce to atleast 3/4 in quantity. You can add condensed milk at this stage. Add the saffron strands. 

 

3. Crush some cardamom seeds and add to the milk. When the milk is boiling, add the panner and allow to boil for 5 min. Add a pinch of salt. 

 

4. Add the fried nuts and raisins. Switch off the stove.

 

5. Garnish with remaining nuts and Serve it hot or cold.

 

Yummy, easy and tasty paneer payasam is ready to be served.

 

Notes:

1. Adding condensed milk is optional, but it makes the payasam richer in taste.

2. When adding sweetened condensed milk, reduce the sugar, accordingly.

3. Adding pinch of salt to payasam always makes the kheer, more tastier. 

4. Saffron strands can be soaked in separate milk and you can add that milk also. 

 

 

Recipe to make the Paneer payasam | paneer kheer

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Paneer Payasam | How to make Paneer Kheer

Paneer Payasam aka Paneer Kheer is a delicious kheer recipe which tastes similar to Basandhi. This is a quickest recipe which can be made within 10 min, if all the ingredients are in hand. Now let’s see how to prepare this Paneer Kheer.

Course Dessert

Cuisine Indian

Keyword paneer kheer, paneer payasam, paneer payesh

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Grated Paneer – 1.5 cup
• Milk – 2.5 cups
• Condensed milk – 1 cup optional
• Sugar – as needed
• Raisins – 2 tsp
• Cashews – few
• Pista – few
• Ghee – 2 tsp
• Salt – a pinch
• Saffron strands – a pinch
• Cardamom – 2 crushed

Instructions

• Grate the Panner and keep it ready. Fry the nuts and raisins adding 1 tsp ghee in a small pan and keep it aside.
• In a wide vessel, add the milk and start boiling it. Let it reduce to atleast 3/4 in quantity. You can add condensed milk at this stage. Add the saffron strands.
• Crush some cardamom seeds and add to the milk. When the milk is boiling, add the panner and allow to boil for 5 min. Add a pinch of salt.
• Add the fried nuts and raisins. Switch off the stove.
• Garnish with remaining nuts and Serve it hot or cold.

Notes

• Adding condensed milk is optional, but it makes the payasam richer in taste.
• When adding sweetened condensed milk, reduce the sugar, accordingly. 
• Adding pinch of salt to payasam always makes the kheer, more tastier.
• Saffron strands can be soaked in separate milk and you can add that milk also.

*Post first published on June 5, 2015. Updated with recipe.

The post Paneer Payasam | Paneer Kheer | Payasam Recipes appeared first on Learning-to-cook.

I did not prepare any chicken dish for many days and my hubby asked me for a yummy chicken dish. So I prepared this Karaikudi Chicken Fry taken from here. Though it is a fry, I tried it as a gravy one as we can have it for chappathi or roti at night. So for a fry, add less onions and tomatoes. You can also try different Chicken recipes below. 

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

 

 

 

Step by step instructions to make karaikudi chicken fry

Ingredients

Marination
Chicken – 1/2 kg
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Lemon Juice – 1 tbsp
Salt – 1/2 tsp

To grind
Red Chillies – 3
Coriander seeds – 1 tbsp
Pepper – 1 tsp
Cloves – 3 to 4
Cinnamon stick – 2 ( inch – crushed )
Fennel seeds – 1 tsp
Bay leaves – 2
Curry leaves – 1 spring
Grated Coconut –  2tbsp

For Gravy
Oil – 2 tbsp
Mustard seeds – a pinch
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Onion – 2 (chopped finely)
Tomato – 2 (chopped finely)
Garlic – 4 cloves
Ginger paste – 1 tsp
Chilli powder – 1 tsp (check for the spiciness before adding)
Coriander powder – 1 tsp
Coriander leaves – few
Water – as required
Salt – as required

Method

1. Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one. 

6. Add required water and allow it to cook.

7. Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).

8. When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

 

9. Serve it with hot rice or any roti or naan.

 

 

 

Notes:
1. This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

 

Recipe to make the fry

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Karaikudi Chicken Fry | Chicken fry in Karaikudi Style

Karaikudi chicken fry is a special chicken fry recipe of Karaikudi district and tastes delicious with the freshly ground masalas and Indian spices.

Course Side Dish

Cuisine Indian, tamil nadu

Keyword chicken fry in karaikudi style, karaikudi chicken fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

marination 45 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Ingredients

Marination

• Chicken – 1/2 kg
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Lemon Juice – 1 tbsp
• Salt – 1/2 tsp

To grind

• Red Chillies – 3
• Coriander seeds – 1 tbsp
• Pepper – 1 tsp
• Cloves – 3 to 4
• Cinnamon stick – 2 inch – crushed
• Fennel seeds – 1 tsp
• Bay leaves – 2
• Curry leaves – 1 spring
• Grated Coconut – 2tbsp

For Gravy

• Oil – 2 tbsp
• Mustard seeds – a pinch
• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• Onion – 2 chopped finely
• Tomato – 2 chopped finely
• Garlic – 4 cloves
• Ginger paste – 1 tsp
• Chilli powder – 1 tsp check for the spiciness before adding
• Coriander powder – 1 tsp
• Coriander leaves – few
• Water – as required
• Salt – as required

Instructions

• Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one.
• Finally add the grated coconut and fry for a min. Allow to cool and grind to a smooth paste adding little water.
• In the same kadai, add the oil and when hot, add the mustard seeds and when it got splutters, add the fennel seeds and cumin seeds. Add the onion and saute well.
• Add the garlic and tomato and ginger paste. Saute till the tomato becomes mushy.
• Add the coriander powder and saute again. Now add the ground paste from step 2.
• Add required water and allow it to cook.
• Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).
• When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

Notes

This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

*post first published on Feb 8th 2015. Updated with recipe.

The post Karaikudi Chicken Fry | Chicken fry in Karaikudi Style appeared first on Learning-to-cook.

Step by step instructions

Ingredients

 

• Babycorn – 10 (chop as you like)
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup (cream – 1/2 cup)
• Salt as per taste 
• Water – as needed for the gravy

 

To Temper

 

• Cloves – 3 to 4
• Cinnamon stick – 1 (crushed nicely)
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

 

To grind I

 

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

 

To grind II

 

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp (optional)
  
  

 

 

Method

 

1. Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready. 

 

 

9. Garnish with Coriander leaves and serve hot with chappathi or Vegetable Pulao. 

 

 

Notes:
1. Adding ghee is purely optional. But I feel, it enhances the taste.
2. Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.
3. Water can be adjusted according your required consistency. 

 

Recipe for Baby corn Masala

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Baby corn Masala

Baby corn masala recipe is a yummy masala recipe in which baby corn are cooked with Indian spices and tangy tomato and the cashews to give a rice taste.

Course Side Dish

Cuisine North Indian

Keyword baby corn masala

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 450kcal

Author Akila

Ingredients

Ingredients

• Babycorn – 10 chop as you like
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup cream – 1/2 cup
• Salt as per taste
• Water – as needed for the gravy

To Temper

• Cloves – 3 to 4
• Cinnamon stick – 1 crushed nicely
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

To grind I

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

To grind II

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp optional

Instructions

• Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready.
• Wash and cut the Babycorn to your desired shape. Pressure cook it for 3 whistles adding little salt.
• In a kadai or wok, add 1 tbsp oil and sauté the onion first. Then add the ginger garlic paste, green chilli and when raw smell of ginger goes, add the tomato and again sauté it well.
• Cool the contents and grind to a coarse paste in a food processor.
• In the same vessel, add the oil and ghee and add the tempering items one by one. Now add the onion tomato paste and saute them well.
• Add the chilli powder, turmeric powder, garam masala and salt. Sauté them nicely till the oil oozes out. This might take around 10 min.
• Add the cashew paste and little water. When it starts boiling add the Babycorn. Let the masala gets coated on the babycorn.
• Add the cream or milk and allow to cook for another 2 min and switch off the stove.
• Garnish with Coriander leaves and serve hot

Notes

Adding ghee is purely optional. But I feel, it enhances the taste.

Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.

Water can be adjusted according your required consistency.

*Post first published on April 13th 2015. Updated with Recipe

The post Baby corn Masala | Baby corn recipes appeared first on Learning-to-cook.

Chana masala step by step or the channa masala needs no introduction if you are from India. It is generally prepared with onion, tomato, garlic, ginger, green chillies, blended with Indian spices and masala.

Chana masala step by step recipe with pictorial instructions for your easy understanding and learning.

How to make Channa Masala

Two years ago I was crazy on channa masala and I used to prepare it once a week at least. But suddenly I don’t know why I stopped cooking it. Last week when we went for shopping, while having dinner in saravanabhavan hotel I ordered samosa channa and suddenly I started craving for channa masala. So again went to Mustafa and bought the channa and the very next day prepared the channa masala. .  I already have posted channa masala with different version.

 

If you like, you could view some North Indian Side Dishes for Chappathi

 

Soya chunks thick gravy
Lima bean curry
Mushroom Masala
Babycorn Mushroom Masala
Soya Balls Gravy

 

Step by step instructions of Chana Masala

Ingredients

• Soaked channa – 2 cups
• Cloves – 5 to 6
• Fennel seeds – 1/2 tsp
• Cardamom – 2
• Cinnamon stick – 3 (1 inch sized)
• Bay leaves – 2
• Black Pepper Corns – 1/5 tsp ( or  around 6 to 7 )
• Oil  – 1 tbsp
• Onion -1 small chopped finely 
• Green chillies – 2 slit lengthwise
• Chilli powder – 1 tsp
• Cumin powder – 1/2 tsp
• Channa masala – 1 tsp
• Turmeric powder – 1/5 tsp
• Water – as needed ( or around 1.5 cups )
• Coriander leaves – few
• Salt – as needed

 

To grind

• Oil – 1 tsp
• Onion – 1 cup (2 medium sized) chopped finely 
• Tomato – 1 cup ( 2 tomatoes ) chopped finely 
• Ginger paste – 1tsp
• Garlic paste – 1 tsp

 

To Garnish

• Onion – little 
• Ginger – little 
• Coriander leaves – few

 

 

 

 

Method to prepare Channa Masala step by step

1. Soak channa overnight or 8 hrs at least. Pressure cook it with 2 cups water + 1/2 tsp salt. ( as my cooker is old it took 7 whistles but normally it will take 3 whistles ). 

 

6. Add the coriander leaves, give a stir and switch off the flame.

 

7. Garnish with onion, ginger and coriander leaves and serve. 

 

 

 

 

Delicious channa masala is ready to be eaten with chappathi. 

 

Notes:

1. Instead of normal water which we add in the channa, you can use the water used for pressure cooking the channa. But keep in mind to reduce the salt, while adding as the water has salt already.
2. You can adjust the spiciness as per your taste.
3. If you do not have channa masala, you can go with normal garam masala also.

 

Recipe of Chana Masala Step by step

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Chana Masala – step by step | How to make channa masala

Chana masala step by step or the channa masala needs no introduction if you are from India. It is generally prepared with onion, tomato, garlic, ginger, green chillies, blended with Indian spices and masala.

Course Side Dish

Cuisine Indian

Keyword chana masala, channa masala

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

Ingredients

• Soaked channa – 2 cups
• Cloves – 5 to 6
• Fennel seeds – 1/2 tsp
• Cardamom – 2
• Cinnamon stick – 3 1 inch sized
• Bay leaves – 2
• Black Pepper Corns – 1/5 tsp or around 6 to 7
• Oil – 1 tbsp
• Onion -1 small chopped finely
• Green chillies – 2 slit lengthwise
• Chilli powder – 1 tsp
• Cumin powder – 1/2 tsp
• Channa masala – 1 tsp
• Turmeric powder – 1/5 tsp
• Water – as needed or around 1.5 cups
• Coriander leaves – few
• Salt – as needed

To grind

• Oil – 1 tsp
• Onion – 1 cup 2 medium sized chopped finely
• Tomato – 1 cup 2 tomatoes chopped finely
• Ginger paste – 1tsp
• Garlic paste – 1 tsp

To Garnish

• Onion – little
• Ginger – little
• Coriander leaves – few

Instructions

• Soak channa overnight or 8 hrs at least. Pressure cook it with 2 cups water + 1/2 tsp salt. ( as my cooker is old it took 7 whistles but normally it will take 3 whistles ).
• In a pan or kadai, add oil and when it is hot add the ingredients under To Grind one by one. Sauté them well or till the raw smell of ginger garlic goes off. Cool it down. Transfer to food processor or mixer grinder and make a smooth paste.
• In the same kadai or pan, add the oil and when it is medium hot add the spices – cloves, cardamom, cinnamon stick, bay leaves, pepper, fennel seeds. Add the onions and the green chillies.
• Sauté them nicely till onions are soft. Add the tomato onion paste now and add the chilli powder, turmeric powder, salt, cumin powder and chana masala powder.
• If the gravy is thick add the water now. Allow to boil. Add the cooked channa and let it cook for another 5 min.
• Add the coriander leaves, give a stir and switch off the flame.
• Garnish with onion, ginger and coriander leaves and serve.

Notes

• Instead of normal water which we add in the channa, you can use the water used for pressure cooking the channa. But keep in mind to reduce the salt, while adding as the water has salt already.
• You can adjust the spiciness as per your taste.
• If you do not have channa masala, you can go with normal garam masala also.

*Post first published April 29th 2014. Updated with recipe.

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