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.

The post Chana Masala step by step | How to make channa masala appeared first on Learning-to-cook.

This spicy soya chunks gravy | meal maker gravy  is easy to make ans as the name indicates, it is spicy, tangy and tasty, which goes very well with anything goes North Indian dishes like chapati roti, Nan, etc. This also goes very well with the pulaos, vegetable biryani and even dosa and idli.

I have already posted a different version of soya chunks gravy and a meal maker masala and this spicy meal maker gravy is referred by my friend and this also super delicious like before. If you want to make this spicy meal maker gravy to be more rich then you can add a little amount of cashew nut paste or cream.

If you like this gravy of meal maker then you can try the different recipes in my website like below

• Soya balls fry
• Soya balls masala different version
• Soya chunks cutlet
• Soya chunks biryani
• Spicy soya chunks fry
• Simple Soya chunks gravy 

Video recipe of spicy soya chunks gravy | meal maker gravy

Printable recipe of spicy soya chunks gravy | meal maker gravy

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Spicy meal maker gravy

This spicy meal maker gravy is easy to make ans as the name indicates, it is spicy, tangy and tasty, which goes very well with anything goes North Indian dishes like chapati roti, Nan, etc. This also goes very well with the pulaos, vegetable biryani and even dosa and idli.

Course Side Dish

Cuisine Indian

Keyword Spicy meal maker gravy

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

15 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akila

Ingredients

• Soya chunks / meal maker - 2 cups i used small variety
• Onion - 1 big
• Tomatoes - 3 big
• Ginger - 2 i ch
• Garlic - 4 to 5 cloves
• Chilli powder - 1 tsp adjust as per your spice level
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Garam masala - 1/4 to 1/2 tsp
• Kasoori methi - 2 tsp
• Thick Curd - 1tbsp
• Salt - as per taste
• Oil - 7 tbsp
• Cardamom - 1
• Cinnamon stick - 3
• Bay leaf - 1
• Cloves - 3 to 4
• Star anise - 1
• Fennel seeds - 1/4 tsp

Instructions

• Take 2 cups of soya chunks and soak in water for about 8 to 10 minutes.
• After the aboat 10 minutes check if the soya balls are soaked well. Then squeeze the balls nicely.
• Now add one tablespoon of curd or yogurt to this balls and mix them nicely. Allow to soak it for another 10 to 15 minutes.
• add 2 tbsp of oil in a pan and add onion, ginger garlic and saute them nicely.
• once the onions are a nicely saute, then add the tomatoes and again saute them well. Once the tomatoes have become mushy, now switch off the flame.
• Let it rest for about 5 minutes
• transfer the content to a Mixie jar or a food processor and grind them to a smooth paste.
• Now in the same pan add 5 tablespoons of oil and the mentioned spices. Fry the spices for about a minute.
• Now add the spice powders like chili powder, turmeric powder, coriander powder, cumin powder.
• Again fry the spice powders for a minute. Now add the onion Tomatoes paste that you have grounded and cook them for about 10 min.
• Add the soaked soya balls to this and cover and cook for about 10 min.
• the oil in the gravy would start to release oil.
• Now add the garam Masala and the kasoori methi and again cook for about 5 to 7 min.
• The gravy thickens nicely.
• Serve the spicy hot hot spicy  meal maker gravy.

Step by step instructions of spicy soya chunks gravy | Meal maker gravy

Ingredients

• Soya chunks / meal maker – 2 cups ( i used small variety )
• Onion – 1 big
• Tomatoes – 3 big
• Ginger – 2 i ch
• Garlic – 4 to 5 cloves
• Chilli powder – 1 tsp ( adjust as per your spice level)
• Turmeric powder – 1/4 tsp
• Coriander powder – 1/2 tsp
• Cumin powder – 1/4 tsp
• Garam masala – 1/4 to 1/2 tsp
• Kasoori methi – 2 tsp
• Thick Curd – 1tbsp
• Salt – as per taste
• Oil – 7 tbsp

Spices

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

Method to prepare spicy soya chunks gravy

Take 2 cups of soya chunks

soak in water for about 8 to 10 minutes. Here I have taken the smaller variety which I used to get it here. If you get the bigger variety, then soak it for about 15 to 20 minutes to make it softer.

After the about 10 minutes check if the soya balls are soaked well. Then squeeze the balls nicely.

Now add one tablespoon of curd or yogurt to this balls and mix them nicely.

Allow to soak it for another 10 to 15 minutes. Adding curd Makes the balls to be very soft and gives a nice Tangy taste to the soya chunks gravy.

Prepare Onion Tomato paste

When the soya chunks are being soaked,  let us prepare the gravy. For this add 2 tbsp of oil in a pan.

add onion, ginger garlic and saute them nicely.

once the onions are a nicely saute, then add the tomatoes and again saute them well. Once the tomatoes have become mushy, now switch off the flame.

Let it rest for about 5 minutes. after 5 minutes  transfer the content to a Mixie jar or a food processor and grind them to a smooth paste. Grinding them to your very smooth taste is very very important step for any kind of north indian gravy.

Prepare Gravy

In the same pan add 5 tablespoons of oil and the mentioned spices. Fry the spices for about a minute.

Now add the spice powders like chili powder, turmeric powder, coriander powder, cumin powder.

Again fry the spice powders for a minute.

Now add the onion Tomatoes paste that you have grounded and cook them for about 10 min.

Add the soaked soya balls to this and cover and cook for about 10 min.

Cover and cook for 10 min.

At this stage, the oil in the gravy would start to release oil. Now add the garam Masala and the kasoori methi.

again cook for about 5 to 7 min.

The gravy thickens nicely. Serve the spicy hot hot spicy meal maker gravy.

Yummy yummy soya chunks gravy | meal maker gravy is ready to be eaten.

Notes

1. Use Kashmiri chilli powder for bright red color to the gravies.

2. Always grind the onion tomato paste very nicely.

3. Add cashew nut paste or little cream to make it more healthier.

The post Soya chunks gravy | Spicy Meal maker gravy appeared first on Learning-to-cook.