Monday, October 4, 2010

Tomato Kuska And Veg Chalna

Tomato Kuska  and Chalna  makes a wonderful combination i love this  recipe and it is also a crowd pleasing recipe.

Serving for 2


Tomatoes --4 nos( Chopped to small pieces)
Basmathi rice --1 1/2 cups
Onion( chopped) --1 cup( 1 small size onion)              
Ginger garlic paste -- 4 tsp
Greenchili--  5 nos
Bay leaf -- 3 nos
Cinnamon  --1 stick
Cloves -- 3 nos
Star anise --2 nos
Cardomom- 2 nos
Fennel seeds -- 1 tsp
Lemon juice  -- 1 tsp
Turmeric -- 1 pinch
Cumin powder -- 1/2 tsp
Corrinder powder-- 1/2 tsp 
Garam masala -- a pinch
Chicken masala  -- a pinch
Red chili powder -- 1/4 tsp
Coconut milk --1 cups
Mint -- few
Corrinder leaves -- few
Oil -- 3 tsp
Salt -- 1 tsp

To Grind
Ginger garlic paste ( 8 garlic+1 inch ginger)

  • Add oil in  a pan, when hot add cloves,cinnamon, Star anise, cardomom fennel seeds and bay leaves.
  • Add Onions, Chili, mint  and grounded paste stir untill raw smell disappear.
  • Add tomatoes  and saute for few min.
  • Add  coriander powder ,cumin powder ,turmeric powder ,red chili powder, gram masala, chicken masala and salt  then saute until tomatoes are fully cooked.( it takes 15 min to cook.)
  • Saute until  u find the oil leaking out of gravy.(we can store the gravy and use it as a paste to mix with rice.) 
  • Add basmathi rice  ( soaked for 10 min and fry with ghee in a pan to take out the moisture).
  • Add lemon juice and mix well.
  • Water for any basmathi cooking is 1:11/2.  1 cup of rice with 11/2 cup of water .So add 1 cup of coconut milk with 2 cups of water
  • Pressure cook for  one whistle.
  • Serve hot with Raita. 

Veg chalna:

Chalna is made generally with mutton since iam vegetarian i like to make in my way so i substituted with mango  and brinjal. Try this with any Briyani its easy and tasty.

Serving  for 2


Toordal --  3 tsp
Cut Onion into slices --   1/2 cup
Ginger garlic paste -- 2 tsp
Mango cubes --4 nos( cut with seeds)
Brinjal -- 2 nos(sliced)
Green chili -- 3 nos
Tomato -- 1 nos(optional)
Turmeric --A pinch
Chili  powder -- 1/2tsp
Jeera powder -- 1/2 tsp
Dhania powder -- 1/2 tsp
Bay leaf -- 3 nos
Cinnamon  --1 stick
Cloves -- 3 nos
Fennel seeds -- 1 tsp
Curry leaves  -- few
Coriander leaves -- few 
Salt  --  1 1/2 tsp
Oil                             3 tsp
Water                       2 cups

  • Pressure cook the toor dal with turmeric  and asafoetida.
  • In a hot pan add masalas then onion ,ginger garlic paste and green chili with curry leaves saute for a while.
  • Add chopped  veg,saute till it becomes translucent, add red chili powder , jeera powder, dhania and water.
  • Add cooked toor  dal and boil for few min. 
  • Add corrinder leaves  and serve hot.

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