Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

You can also request for any recipe you want. Just leave a note in a comment box.

Happy cooking!


Saturday, July 5, 2008

Express channa masala

Kadala (chickpeas/channa) is a popular ingredient in Indian cuisine. The keralite way of preparing kadala curry is quite a long process but well worth the effort. We will be talking about that in the days to come. But for now, here is a quick, yummy recipe to the very Indian channa masala. I owe this tasty treat to my neighbour 'akka' during my 'spinster' days at Chennai. I and an aunt of my mother shared an apartment at Shenoy Nagar, in Chennai. Our neighbour was a shy lady who took great pains to cook newer and newer recipes for her kids and husband. Somehow her placid nature seemed to find an interesting companion in my exhuberant temperament. The result...occasional yummy treats that found their way to my dining table ;-)

Chick peas (channa/vella kadala) - 100gms
Onions - 2 big ones
Tomatoes - 2 big ones
Garlic - 4 cloves
Ginger - 1" piece
Cinnamon stick - 1"piece
Cloves - 2 Nos
Cardamom - 2 Nos
Fennel - 1 teaspoon
Red chilli powder (cayenne pepper) - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander leaves (cilantro) - 5 stalks
Salt to taste
Lemon juice for garnish
Soak the chick peas overnight and pressure cook for 5 whistles. Roughly chop the onions and tomatoes, peel garlic and ginger. Put all ingredients except boiled chickpeas into a mixer bowl and grind to make a thick masala.
Heat a teaspoon of oil in a skillet, add the masala and saute till the raw smell of onions and garlic goes and a flavorful aroma emanates. Add the cooked chickpeas and saute till the masala becomes a thick gravy coating for the chickpeas. Add salt to taste. Add a dash of lemon juice before serving.
Lovely accompaniment to appams (see label 'Appam' for recipe),chappathis, and pooris.

No comments:

Blog Blog