Category Archives: Without Coconut

Punjabi Chole | Chana Masala Recipe

Punjabi Chole Masala

My family loves channa/konda kadalai a lot. Whatever dishes I make using Channa, my family loves it. Usually, I make Sundal and Mochai Kara Kuzhambu. I make Bhature once in a month.


Chana Masala goes well with Bhature. My husband loves the combination. Unfortunately, we don’t get the authentic or tasty Channa Masala or Bhature here. So, I learned the recipe from my mom when she was here few months ago. It came out well and Gj asked me to follow the same recipe throughout. I made this Channa Masala for my North Indian friends and they applauded that the taste is very similar to the restaurants. I am so happy that I could share this tasty Channa Masala with you all…

Preparation Time. 10 minutes
Soak Time. 9 hours
Cook Time. 40 minutes
Recipe Cuisine. North Indian
Recipe Category. Side dish
Serves. 3


Chick peas – 1 cup
Onions (finely chopped) – 2 nos.
Tomatoes (finely chopped) – 3 nos.
Ginger Paste – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri chilli powder – 1 teaspoon
Garam Masala Powder – 1/4 teaspoon
Amchur powder/Dry Mango Powder – 1 teaspoon
Coriander Leaves – to garnish
Oil – 3 tablespoon
Salt – as desired

To Roast and Grind
Cumin Seeds – 1 teaspoon
Fennel Seeds – 1 teaspoon
Cardamoms – 3 nos.
Cinnamon – 1/2 inch
Peppercorns – 5 nos.
Cloves – 3 nos.
Bay Leaf – 1 no.
Coriander Seeds – 1 teaspoon
Red Chillies – 2 nos.

Note. The ingredients shown will vary with the original quantity.


1. Wash and soak the chickpeas overnight or at least for 8 hours in 3 cups of water. After 8 hours, the chickpeas should have doubled in size. Now, pressure cook chick peas using 3 cups of water and little salt for 5-6 whistles or until soft. Drain the chickpeas and reserve its stock.

2. On medium low flame, dry roast bay leaves, red chillies, coriander seeds, cardamom pods, cinnamon, peppercorns, cumin seeds and fennel seeds (I have added cumin and fennel seeds powder) until brown. Keep stirring often. Make sure you don’t burn them. Once they cool down, transfer them to a blender.

3. Grind them to a fine powder. In a non stick pan, heat oil and add ginger paste. Fry for a minute or so, and then add the chopped onions.

4. Once the onions turn transparent and the raw smell of ginger garlic paste leaves, add the ground spice powder. Stir well for 2 to 3 minutes. Then add the chopped tomatoes and sauté till the tomatoes turn mushy. Then add turmeric powder, chilli powder and garam masala powder.

5. Stir well and cook for 2 to 3 minutes. Then add the boiled chickpeas. Stir well and then add the reserved stock. If you want more gravy, you can add more stock.

6. Boil until the masala thickens and add little salt (remember you have already added salt when you cooked the chickpeas). Now add curd and simmer the flame.

7. Stir well and then add more stock say another cup. Close the pan and cook until the masala thicken further.

8. Once the masala thickens, add the amchur powder and stir well. Garnis with chopped onions and coriander leaves.

Now, Punjabi Chole/Channa Masala is ready!

Serve hot with Chappathi, Kulchas, Bhature, Pooris along with lime wedges.


  • Add the stock based on what consistency you want the garvy to be.
  • Instead of channa masala powder, add homemade garam masala powder.
  • You can also add water instead of stock.

Dal Makhani Recipe | How To Make Punjabi Dal Makhani

Punjabi Dal Makhani

Dal Makhani is a popular recipe of Punjab made with rajma and whole urad dal. It has a rich flavor because of ghee and cream and goes well with Rotis, Parathas and Naan. Usually Dal Makhani dish is made on occasions like birthdays, anniversary celebration, weddings etc. because of it rich flavor.

Gj and myself like Dal Makhani so much, but it should have less ghee and cream. Whenever I am lazy or busy, I make Dal Makhani  and keep it for the next day also. It taste even more better on the second day. I add just 2 teaspoons of ghee, and I omit the cream. Gj is not a big fan of cream. He likes Dal Makhani just because it is healthy so he would not want me to add ghee or cream. I added cream just for the pictures. When you make Dal Makhani, just mash the dal well. It is very easy to make just that you have to plan beforehand to soak the lentils.


Preparation Time. 5 minutes
Soak Time. 8 hours or overnight
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Main
Serves. 4


Whole Urad Dal (black gram) – 1 cup
Red Kidney Beans (Rajma) – 1/2 cup
Onion (chopped) – 1 no.
Green Chillies – 4 to 5 nos. (increase/decrease as per your taste)
Ginger (chopped) – 1 inch
Cumin Powder – 1 teaspoon
Chilli Powder – 2 teaspoon
Garm Masala – 1 teaspoon
Coriander Leaves – 2 tablespoon
ghee/Oil –  2 tablespoon
Full Fat Cream – 3 tablespoon (optional)
Salt – as desired

Note. The ingredients shown will vary with the original quantity.


1. Wash and soak the lentils in 6 cups of water for 8 hours/overnight. If you are making Dal Makhani in the morning, soak it overnight. If you are making it for the dinner, then soak it in the morning. Cook the lentils in an open vessel with 4 cups of water and little salt until rajma and urad dal are very soft. You can pressure cook them by adding 4 cups of water with little salt for 3 to 4 whistles. Strain it and reserve the stock.

2. Now using a ladle, mash the cooked rajma and urad dal well.  Keep it aside.

3. Heat oil/ghee in a pan and add cumin powder. Then add chopped onion, ginger and green chillies. Saute well until onion turns transparent.

4. Add chilli powder and salt (remember you have added salt whie boiling rajma and urad dal). Stir well and then add the mashed rajma and urad dal along with its stock.

5. Now add garam masala powder, and cook for three to four minutes. Simmer the flame and add cream (optional). Cook for two minutes and then add a teaspoon of lemon juice and coriander leaves. Give a quick stir and switch off the flame.

Now Dal Makhani is ready!

Serve hot with Naans, Parathas, Kulchas and Chappathi.



  • You can add cumin seeds instead of cumin powder.
  • Dal Makhani taste better on the second day. Make sure you reheat it.
  • Adding ghee and cream is optional.


Egg Masala

Egg Masala


Must say - Egg Masala is a treat!


Boiled eggs – 4 nos.

Chopped onion – 1 no.

Chopped tomatoes – 2 nos.

Ginger garlic paste (inji poondu vizhudhu) – 1 tablespoon

Slitted green chillies – 2 nos.

Turmeric powder – 1/2 teaspoon

Chilli powder – 2 teaspoons

Coriander powder – 2.5 teaspoons

Curry leaves (karuvepillai) – 2 sprigs

Coriander leaves – 3 sprigs

Pepper powder – 1/2 teaspoon (optional)

Curd – 1/2 cup (optional)

Salt – as desired

To Season

Oil – 2 tablespoons

Cinnamon (lavangam) – 2 nos.

Cardamom (elakka) – 1 no.

Bay leaf (brinji ilai) – 1 no.

Cumin seeds (seeragam) – 1 teaspoon


1. Heat oil in a pan and add cinnamon, cardamom, bay leaf and cumin seeds. When the cumin seeds sizzle, add the chopped onions.

When onions are fried 3/4th, add the ginger garlic paste, green chillies, and curry leaves. Saute till the raw smell of the ginger garlic paste goes away. Add salt.

Egg MasalaEgg Masala

2. Now, add the tomatoes and saute for 3-4 minutes.

When tomatoes are almost cooked, add the turmeric powder, chilli powder, coriander powder and pepper powder (optional).  Saute well until the raw smell of the masala powders go away.

Egg MasalaEgg Masala
3. Now, add little water say 1/2 cup to 1 cup and stir well.

Then, add the boiled eggs to the masala and keep boiling. Take care not to stir hard and break the eggs.

Egg MasalaEgg Masala

4. You are almost done. At this point, you can add curd (optional) and saute for 2 minutes in low-medium flame.  Sprinkle coriander leaves to the masala. Boil for 2 more minutes and the Egg Masala is ready!

Egg MasalaEgg Masala

 Serve. Rotis,Parathas & Puris, RICE VARIETIES

Masala Capsicum

Capsicum Subzi

Masala Capsicum

An easy dish used for making many plates!
I make Masala Capsicum in batches and store it in an airtight container. Whenever I have lot of work to do, I consider this Masala Capsicum recipe to be a blessing. If I have bread at home, then bread sandwich is ready! It also goes well with parathas, chappathi, and even with hot rice. Masala Capsicum can be used as a stuffing for parathas also. So, making this one dish helps to complete many plates. Wonderful right??? If you are a lover of tomato ketchup and you happen to add tomato ketchup more than required, then this recipe would turn out to be very sweet. So, taste of this dish is in the hands of the tomato ketchup holders…

Chopped Capsicum (Kodamolaga) – 3 nos.

Chopped Onion – 2 nos.

Chopped Tomatoes – 3 nos.

Garlic – 5 pods

Red Chillies – 2 nos.

Coriander Leaves – a handful

Tomato Ketchup – 2 tablespoons

Salt – as desired

Oil – as desired


1. Boil red chillies in hot water for few minutes. Then, keep it aside. Now, grind the garlic pods and boiled red chillies into a smooth paste.

2. In a pan, heat oil. Add the ground smooth paste and fry for few minutes. Then add onion, salt, tomato, coriander leaves, and tomato ketchup. Finally,  add capsicum and fry well.

Now, Masala Capsicum is ready!!!

Note. You can used this recipe as an accompaniment for rice, sidedish, as a pizza base and also as a stuffing for breads, Rotis, Idly.

Serve: Bread, rotis, chappathi, and hot rice items(KUZHAMBU, SAMBAR & RASAM) etc.

Methi Moong Dal

Pasiparuppu Methi Dal

Methi Moong Dal

Healthy and Yummy!
I cook dal everyday for my little one. So, I try a lot of recipes using moong dal. One such tried recipe is this Methi Moong Dal.I do not remember from where I learned this recipe, but this is definitely a tasty and healthy dish. I have it along with hot rice, chappathi, rotis etc.

Chopped fenugreek/Methi leaves – 1 bunch

Cooked moong dal (pasiparuppu) – 1/2 cup

Chopped onion – 1 no.

Chopped tomatoes – 2 nos.

Minced green chillies – 3 nos.

Grated Ginger – 1 tablespoon

Cumin seeds (seeragam) – 1.5 teaspoons

Turmeric powder – 1/4 teaspoon

Oil – 2 tablespoons

Salt – as desired


Beginners, you may refer “How to buy, store and cook moong dal?” as a quick reference.

1. In a pan, heat oil. Add the cumin seeds. When the seeds pop out, add ginger, turmeric powder, and green chillies.

2. Add the chopped onions and fry until they turn translucent. Now, add the tomatoes and saute for few minutes.

3. Add methi leaves and fry for 3 minutes. Do not overcook the leaves. Now, add the cooked moong dal, 2 cups of water, salt and mix well. Boil well for 5 more minutes.

Now, Methi Moong Dal is ready!

Serve: Rice and Chappathi

Mushroom Tikka Masala

Mushroom Masala

Mushroom Tikka Masala

An innovative tikka masala different from the usual chicken or paneer tikka masala!
I had few mushrooms in my refrigerator and did not know what to do with it. I have made several recipes with mushroom – kuzhambu, kuruma, curry etc. I wanted to try something different this time that too with only few mushrooms at hand. Looked for a lot of recipes….Voila…here I go….Got a less spicy and tasty Mushroom Tikka Masala recipe from rasamalaysia. Initially, I thought…what…Mushroom Tikka Masala…with mushroom? OhOhOhhhhhh!!!!
Wanted to try it out right away. I thought it would be similar to that of other tikka masalas. I was wrong. The other tikka masalas would have a creamy and bland taste, but this Mushroom Tikka Masala is less spicy and tasty as I said before. One of my friends tried it out and said her three year old son liked it very much. Why not give it a try, and you’ll also like it!

Mushrooms – 20 nos.

Chopped capsicum – 1 no. (Optional)

Cumin seeds – 1 teaspoon

Chopped large onion – 1 no.

Ginger garlic paste – 2 teaspoons

Ripe tomatoes puree – 3 nos.

Turmeric powder – 1 teaspoon

Chilli powder – 2 teaspoon

Coriander powder (daniya thool) – 1 teaspoon

Cumin powder (seeraga thool) – 1/2 teaspoon

Heavy cream – 2 tablespoon (Optional)

Yogurt (Thayir)- 1/4 cup

Oil – 2 tablespoons

Salt – as desired

Mushroom Masala

Mushroom Tikka Masala Served With Paratha


1. Cut mushrooms into half if they are large. Combine the mushrooms, capsicum, 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder, and yogurt and set aside.

2. In a pan, heat oil. When the oil is hot, add the mushrooms and capsicum. Fry the mushrooms till they become little brown. Remove from the stove top and set aside.

3. In the same pan, heat oil. When oil is hot, add the cumin seeds. When cumin seeds pop up, add the onion. Fry for 2 minutes and then add ginger garlic paste. Fry till the raw smell goes off.

4. Now add the tomato puree and then add coriander powder, cumin powder, turmeric powder, and chilli powder. Boil well. Now, sim the fire  and let the masala cook for about 10-15 minutes or till the oil separates from the masala. If the masala become too thick, add water.

5. Now, add the mushrooms and capsicum to the masala and fry for 3 more minutes. Finally, add salt and heavy cream. Garnish with chopped coriander leaves.

Now, Mushroom Tikka Masala is ready!!!

Serve. Rotis,Parathas & Puris,Pulao,Biriyani & Friedrice

Navaratna Kuruma

Mughal Mixed Vegetable Curry                                                                                                Navaratna Kuruma

A royal and tasty kuruma!
Navaratna Kuruma goes well with hot rice, pulao, and even rotis. So, I make this royal Navaratna Kuruma whenever I have surprise guests at home. All my friends love it. Sometimes, I add apples and pineapples and rest of the time, I would make using only veggies. I am not a big fan of brussel sprouts (very good for health) but when I make this kuruma, I use it and it tastes well too. If you have a variety of veggies, just try this recipe and you would love it. Thanks to Chef Menu Rani Chellam for sharing this tasty kuruma.


To Grind

Coriander seeds (Kothamalli vidhai) – 2 teaspoons

Cumin seeds (Seeragam) – 1.5 teaspoons

Fennel seeds (Sombu) – 1 teaspoon

Red chillies – 2 nos.

Green chillies – 1 no.

Cinnamon – 1″

Ginger – 1″

Garlic – 8-10 pods

For Gravy

Bay leaves (Brinji ilai) – 3 nos.

Chopped onions – 1 no.

Vegetables – Peas, Potato, Beans, Carrot, Cauliflower, Capsicum etc. If you want, you can also add apple and pineapple.

Chopped tomato – 1 no.

Paneer cubes – 1/2 cup (Optional)

Turmeric powder – 1/2 teaspoon

Coriander powder (Kothamalli thool) – 2 teaspoons

Garam masala – 1 teaspoon

Almond/Cashew/Pistachios – 3 tablespoons

Raisins – Few

Cream – 2 tablespoon

Coriander leaves – as desired

Salt – as desired

Ghee/Oil – as desired

Mughal Navaratna Kuruma

Navaratna Kuruma With Apples


1. Ground Masala Paste: Grind the items that are listed under “To Grind”.

2. Ground Nuts Paste: Grind the cashews, Almond and pistachios to fine powder.

3. Fry Paneer cubes in Ghee.

4. In a pan, heat oil/Ghee. When the oil/Ghee is hot, add bay leaves and onions. When onions become transparent in color, add the ground masala  paste.

5. Saute for some time and then add vegetables. Fry well for few minutes. Then, add turmeric powder, coriander powder, garam masala powder and fry for 2-3 minutes.

6. Now, add tomatoes, ground nuts paste, and raisins.  Fry for a while.

7. Finally, sim the fire and add cream, Paneer cubes, and coriander leaves.

Now, Navaratna Kuruma is ready!!!

Serve: Rotis,Parathas & Puris, Pulao,Biriyani & Friedrice