Kala Chana Hara Masala - 1

Few months back when my parents were here, my friend had invited us for dinner. She is one of the few Konkani friends I have here in KS and we always have a great time when we meet. Our kids love to play with each other while we talk about everything under the sun. She made a delicious spread for us and there was one dish – this black chana hara masala, (which is what I have named it by the way) that my aayi particularly liked a lot. She even got the recipe from my friend.

Then in January, my entire family was down with flu and my friend brought me a few dishes as care package. This dish was one of the 4 dishes she brought. That was the week we all had lost our sense of taste because of fever and we did not like anything we ate. But then my husband, who does not care much for any beans/chickpeas, really enjoyed this. I asked my friend for the recipe again and I have made it few times since then.

Also try chane ghashi , chane-kele upkari , chana chaat .

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Pictorial: Cook soaked chana with a pinch of turmeric. Then make the spice paste.

Black Chickpeas in Green Masasla(Black Chana Hara Masala)

Ingredients

  • 1 cup black chickpeas
  • A pinch turmeric
  • 1/2 cup onion
  • 1 tea spn garam masala optional
  • Oil
  • Salt
  • For the paste:
  • 1/2 cup coriander leaves Along with thick stems
  • 3 green chillies
  • 1 tea spn ginger pieces
  • 3-4 cloves
  • 1/2 tea spn cumin seeds
  • 1 tbl spn dried or desiccated coconut
  • 1/2 cup tomato optional

Instructions

  • Soak chickpeas in water for 6-8hrs.
  • Pressure cook them with a pinch of turmeric (about 4 whistles).
  • Make a paste of coriander leaves, ginger, green chillies, cloves, cumin seeds, coconut, tomato(optional).
  • Heat a little oil in the pressure cooked pan and fry onions.
  • When they are translucent, add chana, garam masala and the paste, salt.
  • Mix everything well and pressure cook again for 2 whistles.
  • Serve with rice or chapatis.

Notes

Black Chickpeas in Green Masasla(Black Chana Hara Masala)

Ingredients

  • 1 cup black chickpeas
  • A pinch turmeric
  • 1/2 cup onion
  • 1 tea spn garam masala optional
  • Oil
  • Salt
  • For the paste:
  • 1/2 cup coriander leaves Along with thick stems
  • 3 green chillies
  • 1 tea spn ginger pieces
  • 3-4 cloves
  • 1/2 tea spn cumin seeds
  • 1 tbl spn dried or desiccated coconut
  • 1/2 cup tomato optional

Instructions

  • Soak chickpeas in water for 6-8hrs.
  • Pressure cook them with a pinch of turmeric (about 4 whistles).
  • Make a paste of coriander leaves, ginger, green chillies, cloves, cumin seeds, coconut, tomato(optional).
  • Heat a little oil in the pressure cooked pan and fry onions.
  • When they are translucent, add chana, garam masala and the paste, salt.
  • Mix everything well and pressure cook again for 2 whistles.
  • Serve with rice or chapatis.

Notes

Vegetable Chicken Curry - 12

I always look for more ways to include both protein and vegetables into our meals. When I make chicken curry, I make a paste of cooked vegetables and add it to chapati dough or add vegetables to rice that is served with curry. But sometimes I make a curry with both chicken and vegetables. This vegetable-chicken curry is one such dish that my family really enjoyed.

Vegetable Chicken Curry Puffs - 13

The next day, I used the same curry to make puffs. My 7 year old loves puffs. This was a perfect way to get some interesting dish in his lunchbox. He even asked if there were leftovers after school.

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Pictorial: Marinate chicken. F ry the spices. Fry tomatoes in spices and grind. Then fry onions. Add chicken and fry. Then add vegetables followed by spice paste. Cook till done.

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Vegetable-Chicken Curry and Puffs

Ingredients

  • 1 lb about 1/2 kg boneless chicken
  • 1/2 cup each green peas carrot, corn
  • 1/4 cup spinach
  • 1/4 cup tightly packed along with thick stems coriander leaves
  • 3 green chillies
  • 1 tea spn fresh ginger-garlic paste
  • 1 tbl spn lemon juice
  • A pinch turmeric
  • 1/2 cup tomatoes
  • 1 tbl spn fresh/frozen or desiccated coconut
  • 2 black cardamom moti elaichi
  • 1/2 cup onion
  • Oil
  • Salt
  • Spices for the paste:
  • 3 cloves
  • 2 " cinnamon
  • 1 tea spn coriander seeds
  • 1 tea spn cumin seeds
  • 1 tea spn poppy seeds khas khas
  • 1 tea spn ani seeds saunf/badishep
  • For Puffs
  • 2 puff pastry sheets

Instructions

  • Make a paste of coriander leaves, green chillies, ginger-garlic and lemon juice.
  • Marinate chicken in that paste with salt and turmeric.
  • In a little oil, fry cloves, cinnamon, coriander seeds, cumin seeds, poppy seeds, aniseeds.
  • Then fry tomatoes and coconut.
  • Make a paste and keep aside.
  • Heat oil and fry black cardamom, onions.
  • Then add chicken, fry for few minutes.
  • Add peas, carrot, corn, spinach.
  • Then add the paste, salt, water and cook till done.
  • For Puffs:
  • Preheat oven at 400F for 10mins.
  • Heat the curry till all the water is absorbed.
  • Cut pastry sheets into required size pieces.
  • Keep a small portion of the dry curry on it.
  • Seal the edges with water and press them down.
  • Bake for about 15mins (or according to packet instructions).
  • Serve hot with ketchup.