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Top 5 dishes made from Prepared masala paste
1 . Chole masala
Chole masala
This is a flavoursome chole masala.
Very versatile!!!
So do try this recipe when you are planning to make your main course meal.
#cookpad #chole #masala #curry #ChooseToCook #FM #W2
Ingredient
as per taste
Salt to taste
200 ml water + 1 tsp tea dust
Tea decoction
1
bay leaf
1-2
green cardamoms
2-3
cloves
1/2 tsp
garam masala
as required
Water covering 1 inch above the chole
1 tbsp
ginger garlic paste
as needed
Salt
as per taste
Red chilli powder
1/2 tbsp
coriander powder
1/2 tsp
cumin powder
1/2 tsp
sugar
1/2 tsp
chole masala
as required
Water/ Preferably add preserved chole Water
1 tbsp
ginger (grated)
as required
Coriander leaves (finely chopped)
as required
Salt if required
1/4 tsp
turmeric powder (optional)
1 tbsp
ghee
1 tbsp
oil
as required
Prepared masala paste
as required
Marinated chickpeas
as required
Preserved chole Water
as required
Coriander leaves for garnish
Cooking instructions
* Step 1
Boil soaked chickpeas with the above-mentioned ingredients for 6-7 whistles.
Let it come to room temperature and release pressure.
* Step 2
Next prepare masala with the above-mentioned ingredients and keep aside.
* Step 3
Next take the boiled chickpeas. Strain and preserve the flavoured water for later use.
Now in a mixing bowl take the strained chickpeas, add onion slices, tomato slices, slit green chillies, grated ginger and chopped coriander leaves.
Next add salt as needed, turmeric powder, red chilli powder and chole masala.
Mix well and keep aside.
* Step 4
Next heat kadhai with ghee and oil. Add the prepared masala and cook it.
* Step 5
As masala leaves oil, add the marinated chickpeas and give a nice mix.
* Step 6
Let it be on medium heat for some time. Then cover and cook in slow heat for some time so that all flavours combine well with each other.
Next open cover and add the flavoured water that you had preserved gradually and cook for some time.
* Step 7
Next add some more water.
Put some more coriander leaves, mix well and cook to maintain the consistency you prefer.
Cover and let it settle for some time till you serve it hot.
* Step 8
This flavoursome chole masala goes well with rice/ roti/ paratha/ poori
Enjoy!!
* Step 9
NB: If you like a darker shade of the chole masala then omit the use of turmeric powder.
Note: if there is a photo you can click to enlarge it
2 . Spicy Chicken meatballs curry
Spicy Chicken meatballs curry
Flavoured chicken meatballs cooked with Indian spices is delicious!!
It's easy to prepare and tasty to eat:)
Goes well with rice.
#cookpad #meat #meatballs #chicken #TheChefStory #ATW3 #curry #indian
Ingredient
250 g
minced chicken
as needed
Salt
1/4 tsp
turmeric powder
1/2 tsp
red chilli powder
1/2 tbsp
coriander powder
1/2 tsp
cumin powder
1/2 tsp
chicken masala
1 tbsp
ginger garlic paste
1 tbsp
mustard oil
1.5 tbsp
cornflour
as required
Oil for shallow frying
1
tomato
1
cardamom
2
cloves
1/4 tsp
cinnamon powder
as needed
Water
2 tbsp
oil
as required
Prepared masala paste
as per taste
Red chilli powder
1/2 tsp
garam masala
as required
Coriander leaves and green chillies for garnish
Cooking instructions
* Step 1
In a mixing bowl, put minced chicken and rest all the ingredients as mentioned to make meatballs.
Mix well and keep it for marination for 1 to 2 hours in fridge.
Then take the marinated minced chicken, add cornflour.
* Step 2
Give a nice mix.
Side by side heat oil for frying the meatballs.
Now grease your palms so that meat doesn't stick to your hand.
Take small portions from the marinated minced chicken and make them into small balls.
In medium to slow heat fry the meatballs till they are golden brown colour.
* Step 3
Drain extra oil and take the meatballs out on to a plate.
Next prepare masala paste with the above-mentioned ingredients.
Next heat oil. Add onion and saute them till they are brownish.
* Step 4
Next add the prepared tomato masala paste.
Add salt, turmeric powder, red chilli powder, coriander powder, cumin powder and chicken masala.
* Step 5
Cook till masala leaves oil. Next add water. As it comes to a nice boil, put garam masala. Mix and let it be on medium heat for some time.
Next add the prepared juicy meatballs.
* Step 6
Mix. Cover and cook all together for some time so that meatballs absorb the flavours of the prepared gravy. Add some more water. Cook in slow heat.
As you find the preferred consistency. Switch the flame off.
Transfer to a serving dish.
Put chopped coriander leaves and slit fresh green chillies for garnish.
(My kids don't much like it so I didn't put, but certainly add it, it uplifts the taste)
* Step 7
Now... ready to serve!!
* Step 8
Note: if there is a photo you can click to enlarge it
3 . Eggplant curry with rich creamy gravy
Eggplant curry with rich creamy gravy
Brinjal / aubergine/ eggplant as you may call it, is a very nutritious vegetable rich in antioxidants.
All varieties of brinjals are very good for our health, specially the green brinjals, it is beneficial against diabetes.
This recipe of brinjal curry, is creamy having a rich gravy.
So on special occasions you can certainly add it in your menu.
Surely try this recipe!!
#cookpad #ATW3 #TheChefStory #vegetables #brinjal #eggplant #curry #indian #gravy
Ingredient
as per taste
Salt
1/4 tsp
turmeric powder
1/2 tsp
red chilli powder
as per requirement
Oil for shallow frying
1
cardamom
2
cloves
1/4 tsp
cinnamon powder
1 tbsp
ginger garlic paste
1.5 tbsp
cashewnuts powder
2 tbsp
oil
1 tsp
cumin seeds
as required
Prepared masala paste
as required
Salt for masala
1/2 tbsp
coriander powder
1/2 tsp
cumin powder
1/2 tsp
garam masala
1/2 tsp
sugar
as required
Prepared cashew and charmagaz paste
250-300 ml
Water
as required
Prepared fried brinjals
as required
Kasuri methi
Cooking instructions
* Step 1
Wash the brinjals lengthwise. Then in a vessel put salt to taste, turmeric powder and red chilli powder. Mix. On it put the brinjals and coat them all well with the masala. Keep aside for 15 to 20 minutes.
* Step 2
Next heat oil for shallow frying the brinjals.
Put the marinated brinjals into medium hot oil.
* Step 3
Fry them till they are cooked and golden brown.
Drain the extra oil and take the brinjals out. Keep them aside.
* Step 4
Next prepare the masala with the above-mentioned ingredients.
* Step 5
Keep aside.
* Step 6
Next make a smooth paste of charmagaz and cashewnut powder with water and keep aside.
* Step 7
Next heat oil in the pan.
Splutter cumin seeds. Next add the prepared masala paste. Add salt, turmeric powder, red chilli powder, coriander powder, cumin powder and meat masala/ curry powder.
* Step 8
Mix all the dry masalas well and cook the masala till it leaves oil.
Next add water. Mix. Let it nicely come to a boil.
* Step 9
Next add kasuri methi and garam masala powder. Mix and let it be in medium heat.
Next add the prepared charmagaz and cashewnut powder paste.
* Step 10
Stir it continuously. Continue cooking at medium heat and go for occasional stirring and mixing. Gradually the gravy will become thick. Add little more water, mix and cook it to the perfect creamy consistency.
Then add the fried brinjals.
* Step 11
Give a gentle mix. Let it cook for some time.
Next add sugar. Keep the heat slow. When you attain the preferred gravy consistency, switch the flame off. Let it be for some time so that the brinjals absorb the flavours of the gravy.
* Step 12
It's ready!! Transfer into a serving dish. Put kasuri methi on top.
Ready to serve medium hot with roti/ rice
* Step 13
Note: if there is a photo you can click to enlarge it
4 . Parwal ki sabzi
Parwal ki sabzi
This sabzi will make your parwal taste awesome.
Do try!!
#cookpad #WM3
Ingredient
1.5 tbsp
oil
1/2 tsp
cumin seeds
as required
Small cinnamon stick
2
cloves
as required
Few black peppercorns
1 tbsp
ginger garlic paste
2 tsp
char magaz
to taste
Salt
1/4 tsp
turmeric powder
1/2 tsp
red chilli powder
1/2 tbsp
coriander powder
1 tsp
cumin powder
1 tsp
curry powder
as needed
Water
as required
Prepared masala paste
as required
Coriander leaves (chopped)
as required
Water to maintain consistency
Cooking instructions
* Step 1
In a kadhai heat oil. Put whole spices. Next add onion. Saute for some time.
Next add ginger garlic paste. Saute together.
Next add tomato. Mix. Add little water and continue sauteing. Next add char magaz.
Next add salt, turmeric powder, red chilli powder, coriander powder, cumin powder and curry powder.
Add little water and mix all.
* Step 2
Cook the above mentioned ingredients till the flavours combine well. Onion must be translucent and tomato must be mushy. Then switch off and let it come to room temperature.
As it happens, add water and grind it into a smooth paste and keep aside.
* Step 3
Next in the kadhai take oil. As it heats up, add bay leaves and splutter cumin seeds. Add chopped onion. Saute till brownish. Next add parwal and potato.
Saute by stirring and mixing for some time at medium heat. Next add salt and turmeric powder.
Mix. Cook these are low to medium heat till parwal and potato are softened. Add little little water whenever needed.
* Step 4
Next add the prepared masala paste into the parwal and potato. Add little water and give a nice mix.
Cook this at medium heat. As all flavours well combined, adjust consistency as per your preference by adding water. Mix and let it be on medium heat.
* Step 5
Finally add chopped coriander leaves and mix.
Parwal sabzi is ready!!
Delicious....rich... and flavoursome..
Serve with rice/ roti/ paratha
Note: if there is a photo you can click to enlarge it
5 . Macha jholo (Rohu fish curry)
Macha jholo (Rohu fish curry)
This is one of my favourites..Hot steaming rice, the rohu fish curry and green salad goes very well and is very comforting..
Do try this simple yet tasty macha jholo
#cookpad #fish #curry #SC4
Ingredient
as needed
Salt
1/4 tsp
turmeric powder
3/4 tsp
red chilli powder
1 tbsp
mustard oil
2
cloves
as required
Small cinnamon stick
as required
Few black peppercorns
as needed
Water
40 ml
oil
1/4 tsp
mustard seeds
1/2 tsp
cumin seeds
1/4 tsp
fennel seeds
1 tbsp
ginger garlic paste
as per required
Prepared masala paste
1 tsp
fish masala
1/2 tsp
garam masala
as required
Hot water as per your preferred consistency
as per required
Fried Fish(Deep fried in mustard oil, strained and kept aside)
as per need
Finely chopped coriander leaves for garnish
Cooking instructions
* Step 1
In a mixing bowl, put cleaned fish. Add the above-mentioned ingredients for marination.
Coat the fish pieces well, cover and keep aside at least for 30 minutes.
* Step 2
Next as per the above-mentioned ingredients make the masala paste.
* Step 3
Next heat mustard oil. Fry the fish pieces, strain the oil and keep them aside.
* Step 4
Next heat a kadhai with mustard oil. Splutter mustard seeds, cumin seeds and fennel seeds. Add chopped onion. Saute till brownish.
Next add ginger garlic paste. Saute for some time.
* Step 5
Next add the prepared masala paste. Mix. Add salt, turmeric powder, red chilli powder. Mix and cook till masala leaves oil
* Step 6
Next add hot water to make the gravy. Put fish masala. Let it come to boil.
Then mash a small boiled potato very nicely and add it into the gravy. This makes the gravy thick.
* Step 7
Continue cooking in medium heat.
As it comes to boil, add garam masala. As it comes to boil, add the fried fish pieces. Give a gentle mix.
As fish gets nicely combined with the gravy, add finely chopped coriander leaves and slit green chillies.
* Step 8
Do not cook anymore. Switch the flame off.
Serve immediately..
Enjoy with hot steamy rice and salad..
* Step 9
Note: if there is a photo you can click to enlarge it
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