Chicken Chickpeas Curry

You’ll Need…
1 lb boneless chicken breast
1 can chick peas (about 2 cups)
1 1/2 tablespoon curry powder
1/2 scotch bonnet(i tried for the first time)
1/4 teaspoon salt
1 tomato
1 teaspoon garam masala(optional)
2 tablespoon veg oil
1/4 teaspoon black pepper
3 cloves garlic
1/2 small onion
2 tablespoon cilantro
2 cups water
1 large potato
2 slices ginger

Place the cubed (1 inch pieces) chicken in a bowl and season with the chopped tomato, salt, black pepper, garam masala, chopped scotch bonnet (no seeds) and diced tomato. Mix well and allow to marinate for 30 minutes. Remember to wash your hands with soap and water after handling such hot peppers.

In a deep saucepan heat the oil on a low heat, then add the diced onion and garlic and cook (low heat) for about 3 minutes. Then add the curry powder (your fav) and cook for another 3-4 minutes on low. This step we’re cooking the rawness of the curry and highlighting the spices which make up the curry blend.

Turn the heat to med/high and add the seasoned chicken pieces to the pot and stir well. The idea is to deglaze the bottom of the pan to pick up all the curry goodness. Cook for about 5-7 minutes, stirring often. the chicken will spring it’s own juices.. that’s natural.

Chickpeas Coconut Rice

Ingredients:

1 tsp - ginger-garlic paste

1 - chopped Onion

3 - Green chillies (coarsely ground)

2 cup - Brown Chickpeas

10 - Mint leaves

2 cup - Coconut Milk extract 

1/2 cup - Shredded Coconut

2 tbsp - Coriander leaves

1 cup - Rice

1. Soak rice for 15 mins and drain it
2. Fry the rice in a vessel after adding a few spoons of ghee and keep aside.
3. In a cooker pour oil, add the ginger garlic paste and saute it until the raw smell goes.
4. Add the onion and coarsely ground green chilli and saute and add the shredded coconut, salt, mint leaves and mix for mins.
5. Then add the rice and coconut milk (in the ratio 1 rice : 2 milk extract) and cook till done

Masala Paniyaram with Channa Kurma

Masala Paniyaram

masala paniyaram are spiced dumplings made from left over idli batter. paniyarams can be made plain, spiced or sweet. they are crisp from out and soft from within. they are vegan and gluten free as well. i have already posted the recipe of sweet paniyaram.
my first introduction to paniyarams were when a friend would get these in her tiffin box sprinkled with idli podi (dry idli chutney powder). one bite and i was hooked.
they were so much like idlis and unlike idlis for me. soft like idlis from within but crisp from out. thats what i like about paniyarams.
paniyarams are a south indian tiffin or breakfast snack… and they are healthy like most south indian food – idli, poha dosa, masala dosa, uttapam, upma.
these are made in a special utensil or cookware called paniyaram chatti which have moulds in it. in the market one gets both non stick as well metal versions.
you will see in the pics below, the paniyaram chatti i use at home. i have a traditional one and i got it from an antique shop in goa. its very heavy and the batter does not stick at all in this one. i have made paniyarams many times in this traditional chatti.
you will see in the pics below, the paniyaram chatti i use at home. i have a traditional one and i got it from an antique shop in goa. its very heavy and the batter does not stick at all in this one. i have made paniyarams many times in this traditional chatti.
masala paniyaram is very easy to make, if you leftover idli batter at home. i just add the onions, spices etc in the batter and make the paniyarams with the left over idli batter. also there are versions where the spices are tempered and then added to the idli batter.
from the leftover batter i had, i made these masala paniyaram as well as sweet paniyarams. given a choice, i liked the sweet paniyarams more than the masala ones.

masala paniyaram - crisp & soft spiced dumplings made from leftover idli batter

Author: dassana

Recipe type: breakfast

Cuisine: south indian

Serves: 2-3

Masala Paniyaram with Channa Kurma

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 2 cups idli batter
• 1 medium size onion, finely chopped or minced
• 1 or 2 green chilies, finely chopped
• ½ inch ginger, finely chopped or grated
• a pinch of asafoetida/hing (optional)
• ½ tsp crushed black pepper (optional)
• ¼ tsp red chili powder/lal mirch powder
• 2 tbsp chopped curry leaves
• ½ cup grated coconut
• salt if required

Instructions

1. mix all the ingredients in the idli batter.
2. add salt if the idli batter does not have salt previously added to it. stir well.
3. heat the paniyaram chatti. add a few drops of oil.
4. pour spoonful of the batter ¾ of the paniyaram mould.
5. allow the batter to cook for 2-3 minutes on a low or medium flame.
6. turn each paniyaram with the help of a wooden skewer or spoon.
7. now allow the other side to get cooked and crisp.
8. turn once or twice for uniform cooking.
9. remove and keep in a casserole so that they stay warm.
10. these masala paniyaram are also good as tiffin box snack or picnic snack.
11. serve masala paniyaram with coconut chutney or sambar.you can serve masala paniyaram hot or warm with idli podi or coconut chutney. i served these with a channa kurma(White Chickpeas kurma).
    
     

    CHICKPEAS / CHANNA KURMA RECIPE

    In Indian cooking, chickpeas is often used to make chole or chickpeas potato curry and pulao. But it does get boring to make these same curries every time. One of my favorite side dish to roti,dosa,paniyaram that I get never bored is kurma/korma. I often make mixed vegetable kurma or kurma with just one or two vegetables. Chickpeas is one of my favorite legumes, so I thought why not try a kurma with chickpeas. This kurma has turned out our family favorite now.

    Chickpeas are a good source of protein and iron. Due to high fiber content and low GI, chickpeas are excellent for weight loss diets. Also regular intake of chickpeas can lower cholesterol. This kurma goes well with chapathi, poori, dosa and mildly spiced pulao. You can also serve this kurma with rice and pappad. always serve this kurma with chapathi and fresh kachumber salad.

    Serves 3

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    White chickpeas cooked in aromatic coconut masala with onion and tomato

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    Ingredients:
    

    ¾ cup white chickpeas

    1 large onion, chopped

    1 tsp ginger-garlic paste

    

    CHANNA KURMA RECIPE

    2-3 green chillies, finely chopped

    1 large tomato, chopped

    1 tbsp oil

    Salt to taste

    3-4 sprigs coriander leaves, finely chopped

    For the masala:

    1/3 cup grated coconut

    1 tbsp roasted gram / pottu kadalai

    2 tsp coriander seeds

    1 tsp cumin seeds / jeera

    1 tsp fennel seeds / sombu

    2-3 cashews

    ½ tsp turmeric powder

    ½ inch cinnamon

    2 cloves

    1 cardamom

    Method:

    1. Wash and soak chickpeas overnight. Drain the water and add fresh water enough to immerse the chickpeas and pressure cook until soft.

    2. Grind the ingredients for the masala to a smooth paste adding little water.

    3. In a pan heat oil and add onions. Fry till the onions become soft. Add ginger-garlic paste, green chillies and fry for 2-3 minutes.

    3. Add the tomatoes and fry till it turns soft and mushy.

    4. Add the ground paste, salt and saute the masala for 3-4 minutes. Then add 1½ cup water and bring to boil. Let it boil for 2-3 minutes.

    5. Add the cooked chickpeas and gently combine. Reduce the heat to low. Close and simmer for 5-6 minutes. Stir in the coriander leaves and remove from heat.