Chana Masala Rice Recipe

Chana Masala rice is a little twist for Chana Pulao and Chana Biryani. Here Chana Masala is made first with flavourful spices, then Rice is added to this Masala to make Chana masala Rice. It tastes different from normal Pulao. Kala Chana has numerous health benefits, so it is essential to add in our Food Menu.

Ingredients:

1. Cooked Basmati Rice - 1 Cup
2. Kala Chana / Black Chana - 1/2 Cup
3. Onion - 1 no
4. Tomato - 1 no
5. Green Chilli - 1 no
6. Ginger Garlic Paste - 1 tsp
7. Bay leaf - 1
8. Cinnamon -1/4 inch
9. Clove - 2 no
10. Cardamom - 1 no
11. Red Chilli Powder - 1 tsp
12. Coriander Powder - 1 tsp
13. Garam Masala Powder - 1 tsp
14. Chana Masala Powder - 1 tsp
15. Cumin seeds - 1/2 tsp
16. Amchur Powder - 1/4 tsp
17. Ghee - 1 tbsp
18. Cooking Oil - 2 tbsp
19. Salt as per taste

Cooking Directions:

In a pan add Oil followed by Cumin, Bay leaf, Cinnamon, Cardamom, Clove. 

Next add Onion, green chillies. 

Add Ginger Garlic Paste. After a quick saute add chopped Tomatoes

After tomatoes become soft add Red Chilli powder, Garam Masala, Coriander powder, Channa Masala Powder. Saute for a minute.

Add cooked Channa along with the water in it. cook for some time until all the masalas get incorporated with the Channa.

After all the water has absorbed, add cooked rice and gently mix with the channa masala.

Finally add Amchur powder and chopped coriander leaves. Also spread enough ghee to get a nice flavour. Give a quick saute and turn off the flame.

Now your delicious channa Masala rice is ready and it goes well with Onion Raita

Notes:

• The above prepared Chana Masala can also be served as a side dish for Chapati, Roti, Kulcha etc. before adding Rice to it.
• The Masala Ingredients can be reduced if you are packing as lunch for your child.
• For variations you can use kabuli chana, Mushroom instead of Kala Chana.

Tea Masala Powder Recipe

Indian Masala Tea Made with Home Made Tea Masala Powder !!!

Masala Tea is a stronger version compared to normal tea that is flavored with real aromatic Indian spices. Masala Chai is famous all around India. It a special beverage during the monsoon and cold winters. It is believed that it keeps the body warm and gives an energy during those seasons.

A bit of this and a bit of that, roasted and blended together to make an aromatic and flavourful chai, that can pep you up and comfort you like a good friend would...

Many people take it as a regular drink during the evenings. If you wish to enjoy Masala tea regularly then we will be making Tea Masala powder first, stock it to use as and when needed. I got this recipe from my Mom. She makes this tea masala powder in Large quantity and distribute to all of us. Here I have given the exact measuring of spices to make the tea masala powder. 

Ingredients:

1. Dry ginger - 215 grams (approx)
2. Black Pepper - 200 grams (approx)
3. Cardamom - 40 grams
4. Cinnamon - 20 grams
5. Clove - 5 grams

Totally 500 grams of spices approximately

Directions to make the Tea Masala Powder:

First dry roast dry ginger separately and all the remaining ingredients separately for few mins on a medium low flame in a pan. Just heating of ingredients is enough. No need to roast for long time. (pics not taken)

Add dry ginger in a mixie. Grind it to a fine powder. transfer to a bowl.

Add cloves, cinnamon, cardamom and Pepper. Grind it to a fine powder.

Add the already grounded dry ginger powder along with this spice mix. Mix  everything through the mixie. Now the Tea Masala Powder is ready to make Masala Chai.

Transfer it to an Air tight Container and keep in a dry place.

Notes:

• You can decrease black pepper according to your taste, since it is too Hot.
• You can also prepare this powder in small quantity and use as and when needed according to the mesurings given above.
• You can refrigerate this tea masala powder and use it for a year. Take a small quantity in a bottle and keep it outside and you can use everyday for your tea. 

Masala Tea / Masala Chai Recipe

Authentic Indian spiced Tea with Traditional Ingredients !

Chai is black tea brewed with spices and milk. A cup of chai gives a wonderful sense of warmth and has a soothing effect.

A dash of spices always makes chai a lot more interesting, especially on cold winter days and wet monsoon ones! 

Although there are many chai blends available in supermarkets, making your own is quick and satisfying, and the results are much better.The Chai ka Masala is the secret behind making the perfect Masala Chai , and here I have given you the entire detailed recipe of making this magic ingredient Tea Masala Powder and Masala Chai. 

Ingredients:

1. Milk - 1/2 cup
2. Water - 1/2 cup
3. Grated Ginger - 1/4 tsp
4. Tea leaves - 1/2 tsp
5. Tea masala Powder - 1/8 tsp
6. Sugar - 1 and 1/2 tsp

Directions:

Through a mortar and pestle i crushed the Ginger.

In a tea making pan add the water followed by ginger and tea leaves.

Let it boil for some time. Then add sugar.

You can add Milk and boil for about few seconds. 

Now add the tea masala powder and boil for few seconds. If you wish you can add this masala powder along with the tea leaves. 

Filter the tea using a tea filter and serve hot.

Enjoy Masala Tea with your Breakfast , invite friends for a cup of tea with yummy Evening Tea Snacks and make a lovely friendship bonding.

Notes :

• You can add milk at the end. 
• Just a quarter teaspoon is enough for 1 cup of tea. If it is added more the taste differs.

Vazhaipoo Adai Recipe

Ingredients:

1. Idly Rice - 1 Cup
2. Toor Dal -  3/4 cup
3. Channa Dal - 1/4 Cup
4. Vazhaipoo / Banana Florets - 1 Cup 
5. Onion - 1 medium size
6. Ginger - 1 small piece
7. Garlic - 2 nos
8. Fennel Seeds - 1 tsp
9. Cumin seeds - 1 tsp
10. Red Chilli - 4 nos
11. Turmeric powder - 1 tsp
12. Curry leaves few
13. Coriander Leaves few
14. Cooking Oil - 2 tbsp
15. Salt as per taste

Cooking Method:

Soak the Rice, Tooe Dal and Channa Dal for about 3 to 4 hours.

Finely chop the florets like this as shown below. Please refer my Vazhaipoo Poriyal recipe for "How to clean Vazhaipoo with step by step pictures"

Add soaked Rice, both the dals, ginger, Garlic, Fennel, Red Chilli, curry leaves in a mixie and grind it to a fine batter.

In a Wok add oil, Onion and chopped Florets, Saute for about 5 mins till the florets are cooked

Add the sauted florets, coriander leaves, salt and turmeric in the grounded batter. stir well.

In a Dosa Pan add the batter and spread slowly and cook in medium flame. After few seconds flip it to the other side and cook for another few seconds.

Now it is ready to serve hot with coconut chutney or simply you can have it. Yummy !

20 minutes Crispy Babycorn Fries

Baby Corn Fry is a delicious vegetarian recipe best relished in the monsoons. It is a delightful snack made from baby corns. Baby corns are loved by continental food lovers and are also used widely in Chinese recipes. Baby corn fry is a great starter recipe which can be made at home for any lunch or dinner party. Want to know how to make this scrumptious delight from baby corn at home? Simply follow my step by step recipe guide with a detailed description. 

Ingredients:

1. Baby corn - Around 20 pieces   
2. Maida / Refined Flour - 200 gms 
3. Corn flour - 2 tbsp
4. Bread crumbs - 100 gms
5. Red Chilli Flakes - 1 tbsp
6. Crushed Black pepper - 1 tbsp
7. Mexican seasoning - 1 tsp
8. Oregano - 1 tsp
9. Ginger Garlic paste - 1 tbsp
10. Salt as per taste
11. Cooking Oil

Directions to make Baby corn Fries:

Cut the baby corn lengthwise

In a cup add Maida and corn flour.

Add red chilli flakes and crushed pepper

Add Ginger Garlic paste and salt. Add water and make a batter without any lumps.

Add Mexican seasoning and oregano. You can add this before adding water.

The batter should not be too thin or too thick. It must be in pouring consistency as shown below. Dip the baby corn in the batter.

Gently drop it in the bread crumbs and coat it gently

Dip all the baby corns in Maida batter and coat in bread crumbs.

Place the coated babycorns in a seperate plate.

Drop the coated baby corns one by one slowly and deep fry it in a medium flame. After one minute flip to the other side and slightly increase the flame and fry for few seconds. 

when it is golden brown in colour remove it from the Oil and place it in the tissue paper plate.

Now our crispy tasty and yummy baby corn fries are ready to serve hot with Tomato Ketchup.

Notes:

• Always select fresh and small baby corns else the fries will not be crunchy and also it may break sometimes.
• You may increase the chilli flakes and pepper.
• Addition of Mexican seasoning and Oregano gives an extra flavour to the baby corn fries.
• You can substitute any other seasoning or herbs instead of mexican seasoning.
• Be patient in every step of making baby corn fries.
• For variations you can make paneer or potato crispy fries.