Subru Uncles Channa Masaladelicious Chickpea Curry We All Love Food
THE PERFECT GINGER-GARLIC PASTE SUBRU UNCLE HAS TAUGHT ME!
I'm about to leave for USA in 2 days from today. I have been a pampered chef all these past 2+ years. I have been so dependent for small jobs like chopping veggies, chopping corriander leaves, putting together all the basic ingredients I need for making my recipes and most of all, for making ginger-garlic paste which we use alot in our Indian cooking for stir-frying alongwith onions in several veg and non-veg recipes. Now that I am going on a holiday to the US, I will be cooking for my dad and bro and ofcourse, for myself too. I'm SO EXCITED and SO NERVOUS! Independently, this is going to be the FIRST time in my life, that I will be actually cooking solo so to speak! Right from washing veggies, to chopping/slicing, to mixing, to cooking till the dish is ready to serve and ofcourse, that perfect finish you call 'garnish' -I have to do it ALL completely ON MY OWN and it has to taste EXACTLY like Subru uncle's cooking! I'm REALLY THANKFUL to Subru uncle, the man who has been cooking in my house for the last 13 years! He is the one who I owe alot more to, than words can ever express. I will MISS him alot while I'm gone and the speed with which he cooks! He was really sweet today and when I requested him, he taught me how he makes the ginger-garlic paste that my family simply ADORES! This is the recipe that I will be using FOREVER! I can swear by this because it really is the perfect consistency and it's PERFECT! Whenever a recipe calls for ginger-garlic paste, please use this and look nowhere else - this is simply too good! Try it, please! Recipe can be easily doubled!
Provided by Charishma_Ramchanda
Categories Vegetable
Time 15m
Yield 4 tbsps
Number Of Ingredients 3
Steps:
- Put everything in a blender bowl, cover and process until smooth.
- Use in any recipe that calls for ginger-garlic paste.
Nutrition Facts : Calories 6.7, Sodium 1, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.3
CHANNA MASALA
Make and share this Channa Masala recipe from Food.com.
Provided by Harel G.
Categories Indian
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet.
- Add 2 teaspoons Garam Masala and roast till aromatic.
- Add 1/4 teaspoons mace.
- Add 2 tablespoon Cumin seeds till splutter.
- Add chopped Onion till brown.
- Add salt.
- Add 1 teaspoons tumeric.
- Add 2 tablespoons of Garlic & Ginger paste till slightly cooked.
- Add chopped tomatoes.
- Add 1 fresh, hot green chili pepper (minced).
- After tomatoes are cooked add 2 tablespoons Everest Kitchen King Masala.
- while tomatoes are cooking add Chicken Stock (Optional).
- add chickpeas cooking water.
- add Tahini and let your souce thicken.
- add 5 cups Chickpeas.
- Add Lemon to taste.
- Add fresh coriander.
Nutrition Facts : Calories 280.2, Fat 9.9, SaturatedFat 1.3, Sodium 1039.9, Carbohydrate 40.7, Fiber 8.4, Sugar 3.3, Protein 9.1
CHANNA MASALA
This variation on the Indian classic is cooked long and slow for maximum flavor development. Adapted from a recipe by Shiv at Pithy and Cleaver. http://bit.ly/2kb6og (My slow cooker variation will take about 9 hours total.)
Provided by DrGaellon
Categories Curries
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large, heavy Dutch oven, heat oil over medium heat until shimmering. Reduce heat to low and add star anise, cinnamon, cloves, mustard seed, peppercorns and cardamom pods. Cook slowly, stirring occasionally, 30-45 minutes, until the mustard seeds are nearly burnt. Using a slotted spoon, scoop out and discard the spices, leaving the oil in the pan.
- Add onion to oil and continue to cook very slowly, stirring occasionally, 2-3 hours, or until onions are completely limp and dark mahogany brown. (Slow cooker variation: strain the oil from step 1 into a slow cooker. Add the onions and cook on low 6-8 hours, stirring every 2 hours. Leave the lid ajar to allow steam to escape or your onions will stew instead of browning.).
- Add tomato paste and water (or stock) and simmer 10 minutes. Add chickpeas and simmer 20 minutes more. (Slow cooker variation: add tomato paste, water and chickpeas to onions and cook 1 hour on high.).
- Add yogurt and garam masala; simmer a final 10 minutes, then serve with steamed basmati or jasmine rice.
Nutrition Facts : Calories 480, Fat 17.6, SaturatedFat 1.9, Cholesterol 4, Sodium 786.4, Carbohydrate 69.8, Fiber 12.7, Sugar 10.6, Protein 14
CHANNA MASALA
Make and share this Channa Masala recipe from Food.com.
Provided by Zeke Koch
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet.
- Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
- Turn heat to medium-low.
- Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
- Stir for a few seconds.
- Add the tomatoes.
- Cook the tomatoes until browned lightly.
- Add chickpeas and a cup of water and stir.
- Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
- Cook covered for 10 minutes.
- Remove the cover add the minced chili and ginger.
- Stir and cook uncovered for 30 seconds.
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