Goda masala is a traditional marathi spice that my friend Ashwini shared with me. This is usually available in desi stores and the ingredients are dry coconut, coriander seeds, cumin, sesame, star anise, cloves, pepper, cinnamon and cardamom. In this recipe I have used this spice and was pleasantly surprised by the results.
Ingredients:
1 cup of black chickpeas 1 large onion 1 cup of crushed tomatoes can 2 green chillies 1/2 tsp of red chilly powder 1 tbsp of goda (kaala) powder 1 tsp of cumin powder 1 inch of ginger 2 cloves of garlic 1 tbsp of chopped coriander leaves salt as required
Seasoning:
3 cloves 1 cinnamon stick 1 tsp of cumin seeds
Preparation:
1.Soak chickpeas overnight and pressure cook with 2 cups of water and salt till 90% done. 2.Heat butter in the pan and add the seasoning. As the nice aroma comes add the chopped onions, garlic ,green chillies and chopped ginger and saute well till the raw smell disappears. 3.Now add the crushed tomatoes. Saute well till the oil separates, then add the spices(goda powder, red chilly powder, cumin powder and salt). Cook for 2 minutes. Add the cooked chickpeas and close the lid. 4.Pressure cook for 1 whistle so the spices permeate in to the chickpeas.Then add coriander leaves and bring it to boil. Serve with rice, roti/ bhatura.
Chole masala is a popular dish mainly in the Punjab region of Northern-India. In India, it is often eaten with a type of fried bread and is known as bhatura. This is my husband's recipe. He is an exceptional cook. He made this channa masala for our daughter's birthday party.
Ingredients:
1 cup of chickpeas
1 cup of crushed tomatoes can 1 tsp of aniseeds 1 tsp of kasoori methi 1 tbsp of channa masala powder 1 tsp of cumin powder 1 tbsp of butter 1 bay leaf salt as required
Grinding:
2 Elaichi (cardamom) 4 cloves 1 cinnamon stick 1 tbsp of cumin seeds 3-4 green chillies 2 inches of ginger 2 cloves of garlic 2 tbsp of chopped coriander leaves 1 onion
Preparation:
1.Soak chickpeas overnight and pressure cook chickpeas with 2 cups of water till 90% done. Grind the ingredients mentioned in grinding together in to a paste. 2.Heat butter in the pan and add the bay leaf and aniseeds. As the nice aroma comes add the ground paste and saute well till the raw smell disappears. 3.Now add the crushed tomatoes. Saute well till the oil separates, then add the spices(channa masala powder, cumin powder and salt). Cook for 10 minutes. Add the cooked chickpeas and close the lid. 4.Pressure cook for 1 whistle so the spices permeate in to the chickpeas.Then add kasoori methi and bring it to boil. Serve with rice, roti/ bhatura.
