NLCI Bhunna Channa

You can have this with chappati, naan, puri, rumali roti, pulav etc.

• Kabuli Channa - 2 cup (Boiled)
• Coriander seeds - 2tbsp
• Cloves - 3 no.
• Bay leaves - 2 no.
• Cardamom - 3 no.
• Cashewnuts - 6-7 no.
• Sesame - 2 tsp
• Cinnamon - 2 pieces
• Black pepper - 1 tsp
• Aniseed - 1tsp
• Coconut powder - 2 tsp
• Onion - 4 no.
• Mint leaves - ½ cup
• Coriander leaves - ½cup
• Ginger-garlic paste - 2 tsp
• Tomato - 2 no. (Chopped)
• Red chilly powder - 1 tsp
• Termaric powder - ½ tsp
• Garam masala - ½ tsp
• Salt - to taste
• Oil - As required

1. In a pan dry roast Coriander seeds, clove, bay leaves, cardamom, cashew nuts, sesame, cinnamon, black pepper and  aniseeds.
2. Saute'e  1 onion julians  in 1tsp oil.
3. Now make a paste of dry roast items, fried onion, mint leaves and Coriander leaves.
4. In another wok add oil, chopped onion soute it nicely and add ginger-garlic paste.
5. After 2-3 mins. add tomato saute'e it till oil comes out.
6. Now add red chilly powder, termaric powder, garam masala powder and boiled channa, fry for some time then add the grind paste. Let it boil till the raw smell goes and when the oil comes out it is ready to serve.

Note: If you want it more spicy you can increase the quantity of red chilly powder.

Curd Rice

• Rice - 1cup
• Water - 3 cup
• Milk - 2 cup
• Curd - 1/2 cup
• Green chilly - 2 (Chopped)
• Ginger - 1 small piece (Chopped nicely)
• Dry chilly - 2
• Oil - 1 tsp
• Butter - 2 tsp
• Mustard seed - 1/2 tsp
• Salt - To taste
• Coriander leaves - As required
• Curry leaves - As required

1. In the cooker put water, rice and salt. Let 3 whistle come and simmer the flame for another 5 min.
2. In the above cooked rice add milk, butter, curd, green chilly and ginger.
3. Heat the oil in the wok and add mustard seeds, let it spluter then add dry chilly,curry leaves and coriander leaves.
4. Now add this above mixture to the rice mixture.
5. It is ready to serve now.

NOTE: If you want to make it rich you can add cashewnuts, rasins in 3rd step.

Hot and Sour Sauce

• Tomatoes - 3 no.(ripe)


• Sugar - 1 tbsp


• Vinegar (brown) - 1 tbsp


• Soya sauce - 1 tsp


• Chilli sauce - 1tsp


• Ginger - ½ tsp(finely grated)


• Cornflour - 1 tsp


• Salt - to taste

1. Wash and wipe the tomatoes, make sure it is dry.
   


2. Now chop and boil it but without adding water. Take care to stir frequently.


3. When tomatoes get soft, blend it to a smooth puree. Strain and discard seeds, skins,etc.


4. Now add all other ingredients.


5. Add 2 tbsp. hot water. Mix well, again keep it in the stove to boill, till sauce is thick enough. Check taste for salt.


6. Now ready to store in the bottles.

Chinese Schezwan Sauce

• Red chillies - 25 no.(dried long)


• Garlic - 3 bulbs (flaked and peeled)


• Garlic - 10-15flakes(finely chopped)


• Green chillies - 3 no.(finely chopped)


• Ginger - 2" piece(peeled and grated)


• White onions - 2no.(finely chopped)


• Celery - 1 stalk (finely chopped)


• Cornflour - 2tsp
  


• Brown vinegar - 1 tbsp
  


• Sugar - 1 tbsp
  


• Ajinomoto - 2 pinch(optional)


• Oil - 1 tbsp
  

1. Boil the garlic bulb and red chillies in 2 cups water, for 5 minutes. Drain water, keep it aside.


2. Grind the chillies and garlic to a fine paste.


3. Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir it well.
   


4. Now add celery, onions, stir fry till onions are transparent.


5. Add the ground paste, stir fry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other ingredients, and drained water from chillies.


6. Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and smooth.


7. Now fill in the clean bottle after it is cool and refrigerate, use in Chinese cooking as required.

Spicy Mint Sauce or Herb Sauce

• Red chilli - 1 no.(finely chopped)


• Garlic - 10 flakes (finely chopped)


• Ginger - 1 tbsp (grated)


• Celery - 1 stalk (finely chopped)


• Mint leaves - 1 stalk (finely chopped)


• Spring onion - 2 no.
  


• Cornflour - 1 tbsp


• Choice of herb (basil, thyme, rosemary) - 1 stalk


• Water - 1½cups


• Soya sauce - 1 tsp


• Black pepper - ¼tsp (crushed)
  


• Sugar - ½ tsp


• salt - to taste


• Oil - 1 tsp

1. Chop the  herb very fine & keep aside.


2. Dissolve cornflour in ½ cup water & keep aside.


3. Heat oil, add ginger, garlic, chillies, stir fry.


4. Now add chopped onions, celery, stir fry it for some time. Add remaining 1 cup water. Bring to a boil.
   


5. Add sugar, salt, soya sauce, mint, herb and pepper.


6. Add cornflour, stir and cook till sauce becomes transparent.


7. Now it is ready eat.


8. Serve hot, with steamed rice, bhajias, snacks and soups.

Tomato Sauce

• Tomatoes ripe - 1 kg (Red, Bangalore variety)
  


• Onion - 50 g
  


• Ginger - 25 gms (peeled)


• Garlic - 10 gms (peeled)


• Chilli powder - 2 tsp
  


• Salt - 3 tsp


• Sugar - 100 gms
  


• Vinegar - 3 tbsp
  


• Citric acid - 1/5 tsp (dissolved in vinegar)
  


• Sodium benzoate  - 1/5 tsp (dissolved in 2 tsp. warm water)
  


• Cloves - 5 no.
  


• Cinnamon stick - 2"
  


• Bay leaf - 1 no.
  


• Cardamoms - 2 pods
  


• Cumin seeds - ½ tsp

1. Clean the tomatoes and wipe it and chop the  onion and tomatoes roughly.
   


2. Crush the garlic and ginger and mix with tomatoes and onions. Put in a large, heavy pan, drop in spice pouch i.e . cloves, cinnamon stick, bay leaf, cardamoms and cumin seeds.


3. Heat while stirring frequently. Do not allow to burn at the bottom.


4. When the tomatoes are very soft, take off fire. Remove pouch, blend smooth, sieve to remove skins, seeds, etc.
   


5. Add chilli powder,salt and sugar. Boil till consistency achieve plate test i.e put some in the plate and test it.


6. Add vinegar, boil for 5 minutes. Remove from stove, add sodium benzoate immediately. Stir and fill in sterilized bottles while still hot.


7. Cap immediately.


8. Now it is ready to have.

Onion Masala Paste

• Onions - 2 no.(large & cut in length wise)
  


• Chillies - 3 no. (green or red)
  


• Garlic - 5 flakes
  


• Ginger - 1" piece (chopped coarsely)


• Oil - 1tbsp
  


• Salt - ½ tbsp

1. Fry the onions in hot oil till tender.


2. ow add all other ingredients and stir for 2 minutes.


3. Let it cool and grind to a thick paste.


4. Store in refrigerator or freeze in plastic freezer-ware to last long
   

Spicy Shahi Paste

This shahi paste is used for many dishes. It will make the dish more rich in taste. You can use this for shahi panner,shahi chicken,shahi mutton etc.

• Onions, sliced - 2 no.(large)


• Red chillies - 10 no.


• Garlic flakes - 8 to 10 no.


• Ginger  - 1" piece (grated)


• Oil - 1 tbsp

soak all  this ingredients together for 30 minutes in ½cup water:

• Poppy seeds or khuskhus - 1 tbsp


• Cashews - 1 tbsp


• Sesame seeds - 1 tbsp


• Watermelon seeds or Magaz - 1tbsp(peeled)

1. Grind  the soaked ingredients in their water, till fine paste.


2. Fry onions in hot oil till tender.


3. Add ginger, garlic and chillies, stir for 2 minutes.


4. Take off fire, add to grind ingredients.


5. Grind into smooth paste.


6. Store in the refrigerate.
   

Ginger Garlic Paste

• Garlic - 100 gms (peeled)
• Ginger - 100 gms (peeled)
• Salt - 1 tsp
  
• Oil - 1 tbsp

1. Heat the oil in the wok and  add Garlic and Ginger. Cover and switch off the flame.
2. Allow it to cool down to warm.
3. Now add salt and pound in a mortar and pestle till a coarse paste is got or use a small wet grinder, but do not use water.
4. Store in a clean and airtight glass bottle.

(or)

1. Take Ginger and Garlic and clean or peel it nicely and grind by adding salt and make a fine paste, but don't use water, use vinegar. Store it into a bottle in airtight jar.
2. Use it as required.

Ginger (Or Garlic) Paste

• Ginger (or) garlic - 250 gms
  
• Salt - 1 tsp
  
• Oil - 1 tsp
• Vinegar - 2tsp

1. Take Ginger/Garlic and clean or peel it nicely and grind by adding salt and make a fine paste, but use minimum or no water.
2. Heat oil in a wok, add Ginger/Garlic paste, stir for 30 seconds.
3. Switch off  stove and keep this paste to cool and transfer into a bottle in airtight jar.
4. Use it as required.

(OR)

1. Take Ginger/Garlic and clean or peel it nicely and grind by adding salt and make a fine paste, but use minimum or no water or use vinegar. Store it into a bottle in airtight jar.
2. Use it as required.