Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Wednesday, September 15, 2010

Black Channa/ Chickpea Curry (Karutha Kadala Curry)

Recipe No: 74
Black Chick pea is said to have more nutrients than the white ones. Growing up this was the regular Chick pea at ours and goes well with Puttu and Orotti. Even though this takes more time to cook than the white ones, it is more nutritious and very easy to make.
Ingredients                                             Serves 4-5
For cooking in Pressure Cooker
  • Black Channa……………………...1 Cup (Washed and soaked for at least 6 hours)
  • Coconut pieces…………………….2 Tablespoons
  • Curry leaves………………………..1 sprig
  • Turmeric Powder…………………1/2 Teaspoon
  • Red Chilly Powder……………….3/4 Teaspoon
  • Coriander Powder………………..1 ½ Teaspoons
  • Garam Masala Powder………….3/4 Teaspoon
  • Water………………………………...3 Cups
  • Salt………………………………….…as needed
For Tempering
  • Coconut Oil………………………...2 Tablespoons
  • Mustard Seeds…………………….1/2 Teaspoon
  • Shallots sliced thinly…………….1/4 Cup
  • Curry Leaves……………………….1 Sprig
Method of Preparation
  1. Mix all the ingredients to pressure cook in a cooker and cook till done. The time varies according to the Pressure cooker. For me it took about 20 minutes on medium flame after the first whistle to cook. The Channa should be soft yet not mushy.
  2. In a pan heat coconut oil and crack the mustard seeds. Add sliced Shallots and Curry leaves and let it become golden brown.
  3. Add the cooked Channa to this and let the gravy reduce to a desired consistency. Don’t forget to mash a couple of Channa during this time to get some thickness for the gravy.
  4. Serve hot with Puttu or Orotti.
 




Make it, enjoy the deliciousness and 
serve it to your family with love…

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