Indian Channa Masala

Ingredients


200 grams channa
25 grams channa masala pdr
2 Onions

2 tomatoes
1 tbsp ginger garlic paste

1 springs coriander leaves
1 pinch cumin
2 numbers gr chillies
1 pinch turmeric

few pieces whole garam masala (1 small piece of cinnamon, 2-3 cloves, others if you wish to add more)

1 lime



Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6 hrs
Pressure cook chole and Drain them.  Keep the liquid.

Chop onions, tomatoes
Heat oil in a deep saucepan and whole garam masala, add cumin seeds.
Add chopped onions to it and saute till brown, (sprinkle pinch of salt with the onions)

Add the Ginger-garlic paste to it and saute for couple of minutes
Add the tomatoes, channa and tumeric powders to it and saute add salt

Saute the tomatoes till they are soft and mushed up.
Add the chole to the mixture and mix gently so that chole are properly coated.
Add the drained water from the Channa, depending on the required gravy or liquid,
Check and adjust the salt.

Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro / coriander leaves
Serve it with Indian bhature, Puri or Chapatti or Paratha or Naan with sliced onion and lemon wedge by the side.

You can also try with White Bread as a spread.   Yummy.  
Or Cook Biryani Rice with a tsp of Ghee (clarified butter).   Serve Channa with Hot Rice.

Chole is best with bautre and is awesome, with a dash of lemon and the onion slices.  You'll love it.  
Enjoy Indian Yummy Masala.

Naani's (Grandma's) Pepper Chicken

Chicken leg pieces 8

Grind the Following:
2 tsp full pepper, 1 to 2 dry red chilli (if you like less spice just 1 will do)
1 and 1/2 tsp Fennel seeds (Sauf)
2 tsp Ginger Garlic Paste
1 onion small size
Pinch of tumeric powder
1 small Cinnamon stick
2 Cloves
1 Cardamom

Apply over Chicken (slit with knife couple of them over the chicken legs across, for the masala to spread within) the grinded mixture, add salt to taste and lime juice (1 small sized lime).

If you can wait, you can soak for half an hour in the fridge to get the above masala to soak in the chicken.
In a Non-Stick Pan, add 2 tbsp oil, add the chicken mixture, and fry covered in medium flame turning occassionaly until chicken is cooked and roasted red.   

Yum Yum as usual.   Goes very well with Roti's, Chappati's, other Indian Breads like Naan, the masala is very well as a spread on a bread sandwith with some shredded pieces of chicken.     This is my mom and her mother's receipe, presenting it to my daughter.     It also tastes great with hot rice, rasam (Indian pepper soup) with this Chicken Masala or Hot rice with Sambar/ Daal and the Pepper Chicken Masala.    It's a splendid memory of this wonderful yummy dish all along my family.  Enjoy your Pepper Chicken..