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Thursday, December 01, 2011

Chinese Channa Masala

It is true that a simple gravy can be made a great delight by tweaking its preparation. I tried this Channa Masala few months back in Indo-Chinese style with a little twist in its original preparation. It tasted awesome and the dish got finished quickly. Try this recipe at home and see how some untouchable Curry or Masala can be made a great success or ur family's favourite by fusion cooking. U can try this recipe with Soya Granules, Meat balls, Fried Paneer, boiled Green Peas,Capsicum, fried Mushrooms, fried Cauliflower florets(dipped in corn flour coating), Brinjal slices,Sprouted Green Mungdal, boiled Tapioca, fried Ladies-fingers, boiled Yam and Chopped Egg whites.U can replace the Channa masala powder with Subji Masala or any mutton or chicken masala (which suits ur taste) and try the same if you need another variation. This needs little more than 15 mins cooking time and serves 4 nos. Enjoy Cooking at home!.Enjoy Ur Meal!.Bon Appetit!.

Chinese Channa Masala - Fusion Makes a Good Difference
Ingredients:
    60 gms white Chickpeas -soaked for 3 hours and 3/4th cooked with required water(upto 3 whistles)
    1/2 cup finely chopped onions
    3 tbsp tomato garlic sauce or tomato sauce
    1 tsp Soy Sauce
    1 garlic clove - chopped finely
    1 cm size grated ginger piece
    1/2 tsp crushed fennel seeds
    1 tsp channa masala powder
    a pinch of ajinomotto
    1 tbsp chopped spring onion
    3/4 tsp salt
    1 tsp crushed jaggery or sugar
    1/2 tsp lemon juice
    1 tbsp refined oil
    few coriander leaves
    100 ml water

Directions:
    1.Heat oil in a non-stick pan,saute the chopped garlic,ginger and crushed saunf(this add a fine flavor to the dish), chopped onions and then tomato Garlic sauce and chopped spring onions and saute for 2 mins.
    2.Add channamasala powder and Soy sauce.Stir-cook for 2 mins.
    3.Add 100ml water,3/4th cooked chickpeas,pinch of ajinomotto and needed salt and cook for 3-4 mins till it becomes semi-dry or till oil separates on top.
    4.Add the crushed jaggery or sugar and stir it for 30 secs.Turn off the flame.
    5. Garnish with chopped coriander and sprinkle lemon juice on top.
    6.Serve it hot with Bread or Indian Breads or Curd Rice or Steamed rice.
Note:
U can also add 50 ml coconut milk powder(2 tsp) dissolved lukewarm water or 1/2 tsp corn flour dissolved lukewarm water in Step 4 to improve the thickness and quantity of the Gravy.

14 comments:

Manju said...

Really interesting preparation...I'll definitely giv this a try!! Thanks a lot for sharing!

Regads,
Manju
http://manjuseatingdelights.blogspot.com

Aakash Kokz said...

Hi Christy,

Beautiful dish, quite delicious.

Peace,
Aakash Kokz
www.unexpressedthoughts.com

sangee vijay said...

very interesting...always crave for some Indo-Chinese recipe and this looks super tempting...lovely preparation...

Uma said...

Mouthwatering here. Chinese version is very yummy!!!

Puja said...

A fusion food heaven! :)
USMasala

Kalyani's Platter said...

looks delicious and yummy ......

asiya omar said...

wow! looks colourful and delicious.

Balakrishna Saraswathy said...

Addition of soy sauce would enriched the flavor the masala dear..yummy yum yum:)

Priti said...

That's wonderful twist ...loved it

Subhorup Dasgupta said...

Another cool one from you!! The crushed saunf trick is really good, for those who might not have tried it. A small pinch of crushed saunf thrown in the heated oil before frying the other stuff can add a great twist to chinese cooking. Unless of course, you are using regular chinese five spice mix.

Prathibha said...

very interesting twist 2 chana masala...yummm

Kaveri said...

That's a great fusion recipe..looks awesome.

Herbs & Flowers: Spring Onions

Sushma Mallya said...

Lovely recipe, looks so delicious :)

Amar said...

nice dish. would definitely give it a try
http://amarnaik.wordpress.com/2011/12/06/bisi-bele-bath/