Chole Curry Andhra Style(Chick Pea Curry)

Chole Masala Curry / Chana Masala Curry:

Chole curry is very popular dish that is served with roti,naan,poori in INDIA.
It is popular in indian restaurants in other countries like USA, LONDON.
Main ingredient is chick peas.Different variations of this dish are available.
This is my recipe that goes well with any kind of bread(roti/poori/naan).
Hope you enjoy making it and serving it.



INGREDIENTS:

Chick peas/Pedda Senagalu- 1cup(soaked overnight/canned)
Onion-1small
Tomatoe-2
Garam Masala powder-1tspn
Red Chilli powder-1tspn
Cumin powder-1tspn
Coriander powder-
Amchur powder-1/4tspn(or 1/2 tspn tamarind paste)
Kasoori Methi-1tspn
Mint-10leaves
Turmeric powder-1/8tspn
Salt to taste.
Water-1cup

Cilantro for garnish

Popu/Tadka ingredients:

Oil-2tbspn
Mustard seeds-1/2tspn
Cumin seeds-1/2 tspn
Curry leaves-10
Bay leaf-1

PROCESS:

First pressure cook the chana daal/senagalu for 4whistles and keep them aside.
If using canned you can directly use them while cooking.
If all the spices are not available and if you have store bought chole masala powder
can add that too.

Slice the onion and grind to rough paste, keep it aside
Dice tomatoes and grind to paste ,keep it aside.
Take a pan/kadai  add oil and once its warm  add popu/tadka and as they splutter
add onion paste and fry the paste in medium heat till the raw flavour goes away,by
stirring it so it doesnt stick.It will be about 10-15min on low heat.
Add tomatoe paste and fry for 5min by stirring it on med-high flame, till the water
evaporates and oil leaves out.
Now add turmeric powder and all other spices,mint and fry for a min.
Now add cooked chana daal/senagalu and salt if needed and a cup of water and cook
on medium heat covered for 15min.
When it has reached desired consistency , add kasoori methi (acc to taste) and stir and
turn off .Add cilantro for garnish and serve warm with roti/poori.
It can also be served with pav bread.

For creamy consistency can add 2tbspn of cream and turn off.

I hope you will enjoy this recipe with family and friends.

Vegetable Biryani/Pulav(flavoured rice)

Vegetable Biryani:

Vegetable biryani also called as pulav in telugu is very delicious rice dish flavoured with biryani masala , which i learned to make from my mom.One can add ready made biryani masala too.This is the main dish in any lunch or dinner party for telugu people.It goes well with raita ,sambar or gravy curry.

INGREDIENTS:

Raw Basmati Rice--4cups(serves 3-4 adults)
Water-7.5cups
Oil-2tbspn
Onion sliced-1/2 cup
Green chilli-8(acc to taste)
Ginger Garlic paste-2tspn
Cashew nuts -1/4 cup
Peas-1/4cup
Tomatoes diced-2 small/1large
Beans chopped-1/2 cup
Potatoes diced into 1/2 inch-1/2 cup
Mint leaves chopped-4tspn
biryani masala-1tspn
Red chilli powder-1/4 tspn
Bay leaves-2
Whole Pepper-6
Ghee/Butter-1tspn
Lemon Juice-2tspn

PROCESS:

I usually cook in electric rice cooker.One can use pressure cooker also.
First make everything ready with vegies chopped and rice washed and kept aside.
Take a wide pan, add oil .
Add diced potatoes, saute for 3min till light brown.Take them out in separate plate.
Fry bay leaves ,whole peppers,onion, green chilli saute for 3min.
Add beans ,carrot fry till half done, add peas , ginder garlic paste,mint and saute for a min.
Add  biryani masala powder, chilli powder at this time and washed rice and fry for 3-4min.
If cooking in electric cooker transfer this content into it and set the cooker in cooking mode.
If using pressure cooker start the process in it and cook the rice for 4 whistles and remove from gas
and allow it cool down.
Once the lid comes off , add chopped cilantro for garnish and serve it warm with onion or cucumber raita.
Enjoy the dish with your family.!

NIMMAKYA PULIHORA(LEMON RICE)

This is a traditional rice dish usually prepared on auspicious occasions for pujas or vratams.Its an easy dish and takes less time to make compared to chintapandu pulihora or tamarind rice. You can make this for kids lunch box.Kids will love this dish and its taste. INGREDIENTS:

white rice raw-2 cups
water-4cups
oil for tadka-4tbspn
lemon juice from 2 medium sized
turmeric-1-2tspn
green chilli-10
red chilli-4-6
mustard seeds-2tspn
cumin seeds-2tspn
urad daal-2tspn
chana daal(soaked)-2tspn
roasted peanuts-4spn
curry leaves-2tspn
hing
salt
cilantro-4tspn

COOKING PROCESS:
First wash the rice add water and cook in a rice cooker or pressure cooker by adding 1spoon oil or ghee so that rice when cooked comes out dry not mushy. Then after rice is done add lemon juice and salt and let it cool down meanwhile make preparations for tadka or popu.
Take a kadai and add oil to it. Once it is warm add remaining ingedients except cilantro to kadai and once they start spluttering switch off the gas and add hing and turmeric.(add spices acc to your taste)
Add this tadka to the rice and stir well till all the rice gets coated evenly and taste for salt and lemon juice and add accordingly.
Finally add cilantro and serve hot with coconut chutney or curd.