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Wednesday, September 14, 2011

Channa Masala in Chinese Sauce

Yesterday I did this Channa Masala for Chapati in Chinese style- with a little twist in its original preparation and it tasted awesome.Try this recipe at home and see how some untouchable Curry or Masala can be made a great success or ur family's favourite with a little twist in its preparation.U can try this recipe with Soy granules,Meat balls,Fried Paneer,boiled Green Peas,Capsicum,fried Mushrooms,fried Cauliflower(dipped in corn flour coating), Brinjal,Sprouted Green Moongdal,boiled Tapioca,fried or Ladies-fingers,boiled or fried Yam and Chopped Egg whites.U can replace the Channa masala with Subji Masala or any mutton or chicken masala(which suits ur taste) in this recipe and try the same.This needs little more than 15 mins cooking time.Enjoy ur Cooking at home!.Bon Appetit!.

Channa Masala in Chinese Sauce
    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 fennel seeds
    1 tsp channa masala powder
    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

    1.Heat oil in a non-stick pan,saute the chopped garlic,ginger and saunf(this add a fine flavor to the dish), chopped onions(take 2 tbsp of onions and keep it away) and then tomato Garlic sauce and saute for 2 mins.
    3.Add channamasala powder and Soy sauce.Stir-cook for 2 mins.
    4.Add 100ml water,3/4th cooked chickpeas and needed salt and cook for 3-4 mins till it becomes semi-dry or till oil separates on top.
    5.Add the crushed jaggery or sugar and stir it for 30 secs.Turn off the flame.
    6. Garnish with chopped coriander and sprinkle lemon juice and chopped onions on top.
    7.Serve it hot with Bread or Indian Breads or Curd Rice or Plain rice.

U can add 50 ml coconut milk powder(2 tsp) dissolved lukewarm water or 1/2 tsp corn flour dissolved lukewarm water in Step 5 to improve the thickness and quantity of the Gravy.

Submitting this post to  'Flavors of China'Event hosted by Kalyani's Sizzling Tastebuds


All Talk and No Action said...

Thank you for stopping by on my blog.

I am glad to find another foodie, that too one from the South :-)

Would love to keep visiting and reading (and hopefully, cooking) South Indian delicacies :-)

Anonymous said...

I don't think there is anything you have made that doesn't look and sound delicious!!

Saru Singhal said...

This is different and thanks for sharing...

MyKitchen Flavors-BonAppetit!. said...

Hi All Talk!,nice to hear from U.Thanks.
@ Alice! - Thanks again for dropping in.I'm delighted.
@Saru! - Happy to hear from U again and Thanks again.