Channa/Chickpea Pulao

What do you do when you have some channa but not enough to make sufficient chole masala? I decided to make channa pulao. Usually, I'd make this from the leftover chole masala. This is a simple crockpot meal with most of the ingredients found around the kitchen.

Time taken :
Preparation : 10 minutes + time for soaking
Cooking time : 30 minutes(for chickpeas) + 15 minutes

Difficulty : Easy

Ingredients (Serves 2) :

1. 1/2 cup chickpeas soaked overnight
2. 1 cup rice washed
3. 1 large onion sliced finely
4. 2 medium tomatoes finely chopped
5. 1 tbsp ginger garlic paste
6. 1 tbsp oil
7. 1inch cinnamon stick
8. 4 cloves
9. 1 bay leaf
10. 2 tbsp chole masala
11. 1/2 tsp red chilli powder
12. 1 tsp lime juice
13. Salt to taste
14. Water - 2 cups for the rice + 4 cups to boil the chickpeas
15. Chopped coriander

How I made it :

1. In a pressure cooker, boil chickpeas with 4 cups of water with salt. Give one whistle on high and about 5-6 whistles on low or about 20 minutes on low. This ensures that they are well cooked and soft. Drain any remaining water.
2. In another the pressure cooker, heat oil.
3. Add the cinnamon stick, cloves and bay leaf.
4. Once the cloves start bursting, add the onions.
5. Fry the onions till dark golden brown. This is what gives the colour as well as imparts some taste.
6. Add the ginger garlic paste and fry till raw smell goes away, about 2 minutes. 
7. Add the tomatoes and fry till soft.
8. Add the red chilly powder, chole masala, salt. Fry for a minute.
9. Now, add the rice and fry for a minute.
10. Add the water and the boiled chickpeas.
11. Adjust salt. Add lime juice.
12. Let it come to a boil.
13. Cover the cooker and when the steam starts to build, lower the flame and cook on low flame for 8 to 10 minutes. 
14. Garnish with chopped coriander and serve hot.

Bhindi In Tomato Gravy

One of the first dishes that my sister in law made post marriage is this really simple ladies finger in a tomato based gravy and it was an instant hit amongst the entire family. It is such a hit that it has been added to the Gujrati thali sold at C-Store Cafe. I did sample it when I visited home this time and when I saw fresh bhindi at the grocery store, I just had to try the recipe out myself. It was over in a matter of minutes.

This picture is a capture of what was made to be served as part of the thali. The poor customers had to make do with just one helping. They loved it and came back for more but there was none left.

Ingredients (serves 1):

1. 15 bhindi/okra cut into 1 inch pieces
2. 4 cloves of garlic
3. 1/2 inch piece of ginger
4. 3 tomatoes - medium sized, preferably the country variety
5. 1/2 tsp cumin powder
6. 1/2 tsp coriander powder
7. 1/2 tsp red chilli powder
8. 1/2 tsp garam masala powder
9. 1/4 tsp turmeric powder
10. Salt to taste
11. 1 tbsp oil

How I made it :

1. Puree the tomatoes, ginger and garlic.
2. Zap the chopped okra in the microwave on high for 4 minutes
3. Heat oil in a pan.
4. Add the puree made in 1.
5. Fry till the fat separates.
6. Add the cumin, red chilli, coriander, turmeric and garam masala powders.
7. Add salt and throw in the okra/bhindi. Mix well. Garnish with Coriander and serve with rotis.