Chole Masala / Channa Masala - Chickpeas Curry (vegan)

Who doesn't love the spicy tangy flavored channa/chole with hot hot Puris,bhatoora,naan or simple phulka rotis.. Ohh..just heavenly !!! I am no exception either. I love to enjoy chole any day.  This is one recipe you can never go wrong ! 

Channa / chole/ chick peas are used widely across South Indian , North Indian Cuisine as well as globally too .At our home we enjoy all delicacies made from chick peas .

You can check out the collection of recipes on my blog where I have used chickpeas in various ways.

Coming to this delicious channa masala or chole masala ,call it the way you like , there are so many different recipes to follow and enjoy the preparation. The channa masala is a classic accompaniment for hot pooris or bhaturas . 

If you are preparing channa or chole masala during Navratri or some festive meal as prasad ,you would want to try my Jain Chole Masala or Chataka chole - both of which are recipes sans Onion and garlic. 

During the mango season , pair some piping hot puris with chole and chilled Aam Ras which is a heavenly combination.  

Just like Poori Bhaji Aamras , Poori Chole and Aamras is another match made in heaven . 

Preparation Time : 10 hours
Cooking time : 45 mins
Serves : 3-4

Ingredients

100 grams kabuli channa/chick peas/garbanzo beans
2-3 tomatoes
1 medium sized onion finely chopped
2 tbsp channa/chole masala (Everest,Badshah,MDH ..any brand)
1 tsp ginger garlic paste
2 cardamoms/elaichi
2 lavang / cloves
1 tsp saunf
1 tsp jeera/cumin seeds
2-3 green chillies
pinch of turmeric
corriander/cilantro - garnish

Method

• Soak the chick peas/kabuli channa overnight
• Pressure cook the soaked beans with a pinch of salt until soft.
• Make a puree of the tomatoes,green chillies and saunf.
• Heat oil in a wok,add the jeera,cardamoms and elaichi.
• Saute the onion until light pink.
• Add the ginger garlic paste and saute until the raw smell is lost.
• Pour in the tomato puree,turmeric,salt,chole masala and cook until oil separates from the gravy.
• Add the cooked chole into the gravy,if the gravy feels too thick,you may add some water.
• Allow it to boil ,till you get very good aroma.
• Turn off the stove,garnish with cilantro,raw onions and serve with rotis,naan,puri,flavored rice or bhatoora.
• If you like a little tangy flavor,you may squeeze a dash of lime juice.

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Channa Masala was one of the initially recipes I had posted when I started blogging in 2013. Over the years,the recipe got made several times but sadly the post never got a face-lift.  As the mango season is drawing to a close, we at home enjoyed this lipsmacking dinner and also the old post got a makeover in terms of photos and write up. Do check out this recipe and share your views and thoughts!! 

Cheesy Bread Bites

This recipe ended up as a substitute for sumptuous Bread Upma .I had less number of bread slices in my fridge which would not be enough for making bread upma.Hence I cooked up this tasty yummy bread bites.
Can be a very good starter for any get together, kid's birthday parties or even a lunch box menu for school :)
Do try this and impress your friends or kids at the next upcoming  party.

Preparation Time : 15 mins
Cooking Time : 15 mins
Serves : 3-4

Cheesy Bread Bites

Potato Vada / Potato Dumplings

Just as Mango is the king of fruits , I always feel that POTATO is the king of Vegetables.
There will hardly be anyone who dislikes the taste of potato and items made out of potato.
Here comes one such yummy recipe made out of the KING of VEGGIES.

Preparation Time : 30 mins
Cooking Time : 30 mins
Serves : 3-4

Potato vadas / Potato dumplings

Peas Pulav / Matar Pulav / मटर पुलाव

Peas Pulao/ Matar Pulao is a classic and yet simple recipe . A perfect menu item for all sorts of parties ,get together and festive days.

A rice preparation that is absolutely mildly spiced, it is a crowd pleaser and also pairs well with any type of spicy gravy like Chole , Matar Paneer , Gujarati Kadhi ,Kaju Matar Masala etc etc.

Matar pulao was one of the recipes I learnt on my own when I was experimenting in the kitchen with flavors, taste and textures.I very vividly remember the surprised and happy look on my mom's face when I served her Matar pulao with raita as a surprise when she came back after completing some errands.

Peas pulav can be easily prepared to pack for lunch box as well . Kids and elderly would love to enjoy this yummy preparation during their lunch time. 

Matar pulao is one of our family favorites and go to recipes when I want to whip up a quick lunch or dinner . I normally pair it with Gujarati Kadhi as it compliments the flavors well . At times  I also serve it with some crispy papad to add up to the crunch.

Masala Matar Pulao is another classic recipe which we like at home but that is reserved for days when we crave for something spicy ,masaledar but at the same time a light and filling meal . Do check out recipe by clicking on the link above .

I had actually forgotten to update my pics on the blog with better pics for Peas Pulao. Each time I make Matar pulao ,the urge to immediately have it piping hot kept delaying my activity of clicking some decent pics, but this time I was determined to click decent pics and update the post which was published in 2013 with amateur pics during early blogging days.  So here it is a revamped post (7/10/23) with  better pics and extra anecdotes from my memories. Recipe is now suited to cater to Vegans,  No Onion No garlic and Jain patrons as well. 

Preparation Time : 10 mins
Cooking Time : 30 mins

Complexity - simple 
Serves : 2

Jain Version : Omit  the ginger garlic paste and follow the recipe as is.

No Onion No garlic version : Use grated ginger or ginger paste and skip the GARLIC

Vegan version can use cooking oil instead of ghee /butter.

Ingredients 

1 measure rice (preferably basmati rice )
ghee / clarified butter - 2 tbsp (or)

Oil 2tbsp ( vegan version) 
1 tbsp cumin /jeera seeds

1 bay leaf 
1 stick cinnamon
2-3 cardamom /elaichi
1-2 cloves/lavang

1 green chilli slit vertically 
1 tsp ginger garlic paste (optional) 
1 cup fresh/frozen green peas
Salt as per taste

Method

• Heat the ghee/oil in a pressure cooker/heavy bottomed vessel.
• Add the cumin seeds and let it crackle.
• Add the ginger garlic paste , green chilli, bay leaf ,cinnamon,cardamom,cloves and saute well.
• Now add the washed and drained rice and peas to this with 2 measures of water.
• Close the lid and allow the rice to cook until all the water is absorbed if cooking in a pan . If cooking in pressure cooker, cook on medium flame for 1 whistle.  Let the pressure release naturally .
• Allow the rice to set for about 10 -15 mins.
• garnish with corriander leaves.
• Serve hot with any kind of dhaall , kadhi, gravy or raita. 

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Paruppu Adai /Lentil Crepes - Protein Rich Recipe

Paruppu Adai / Lentil Crepes is a very famous dish of Tamil Nadu. Made out of a mixture of various lentils and rice.

Makes a very healthy breakfast or dinner option which  is relished by most people . Adai can be given to kids in their lunch box or even served as an after school snack .When served as lunch box option ,it keeps the children fill till such time they get back home . 

Adai Avial is a very famous combination and it is understood that if aviyal is made for lunch,then it has to be Adai for dinner . As much as aviyal is a sought after combination for Adai; jaggery ,coconut chutney and Idli Molagapudi are just as perfect to enjoy the crisp and piping hot Adais with a dollop of butter .

If following vegan diet , then butter and avial combination can be avoided ,instead it can be had with coconut chutney or tomato chutney. 

Adai is made as a prasadam/Neivedhiyam for Karthigai Deepam . In Tirunelveli side Karuppu Ulundhu Adai is made while most of the households offer this Paruppu Adai along with Neiappam and Sweet Pori . Nei appam and sweet pori recipes will be uploaded soon.

I had posted this recipe in my early days of blogging, with just a simple write up and recipe. After almost 10 yrs ,I brought up this post from deep slumber and editted it with some good pictures , extra information and some tips and tricks which I have learnt over the years . Hope you all like this recipe . (24/5/25)

Also,if you have no time to soak and grind ,I have a ready Adai Premix available on my online store for you to purchase.  It is travel friendly and also bachelor friendly. You can satisfy your Adai cravings anytime , make  a batter using water +the required quantity of premix , season it with salt,  finely chopped curry leaves,  corriander, onions etc and you are good to go ! 

Preparation Time : 4-5 hours
Cooking Time : 15 mins
Serves : 4-5 
Complexity  : Simple 

Ingredients 

1 measure / 1 cup raw rice ( I have used sona masuri)
3/4 cup Bengal gram dhall /channa dhall
1/4 cup thoor dhall / pigeon peas/ thuvaram paruppu 
1/4 cup moong dhall / split yellow lentil / paasi paruppu

7-8 byadgi or Kashmiri dry red chillies 
2-3 gunturu / pandi dry red chillies 

2 tsp pepper 
Few curry leaves 
Finely chopped coriander 
Salt to taste 
Asafoetida as needed.

**Skip onions if following Jain /No Onion No Garlic diet and also if making for Karthigai Deepam 

Method

• Wash the rice and lentils under running water and soak the red chillies  and pepper along with the rice and lentils for 4 -5 hrs

• Grind them well in a blender / mixie to a slighlty coarse batter. While grinding add the curry leaves as well . You can add one or 2 green chillies for extra taste and flavor.

• Add salt and asafoetida as needed.

• Transfer the batter to a wide mixing bowl and add the chopped coriander and mix well.

•  Consistency of the batter should be slightly thicker than dosa batter . Adai batter doesn't have to ferment like dosa/idli batter . It can be made instantly. 

• You can add some finely chopped onions or cabbage or grated carrots for a healthier version. 

• Now heat a griddle / dosa tava .
• Take a ladle full of the batter  and spread on the tava like dosa. Remember Adai is a little thick and not as thin as a dosa.

• Cook on one side and then flip it over to cook the under side as well.

• Serve hot with an accompaniment of your choice like jaggery , avial , chutney or even some thick curd.  
• Avoid butter ,curd and avial if you follow Vegan diet.
• Butter and Idli Molagapudi are a classic accompaniment for Adai. 
• Instead of adding onions to the adai batter ,you can top the adai with finely chopped onions like how you would for onion uthappam.This way spreading the batter becomes easy and the taste of caramelized onions gives a nice feel .

 Note

1. Donot keep this batter for more than one day in the fridge..consume as quickly as possible. 
2. Soaking time for the rice and lentils should be maximum of 3 to 4 hrs . If you soak for longer period , the lentils will start giving out foul smell which is not  good for health. 
3. Incase you happen to soak and forget to grind, drain all water, wash it once or twice until the smell is gone and keep it in the fridge without the water.Grind it the next morning without fail.  
4. The color of the batter will depend on how much Kashmiri chillies/ Byadgi chillies are being used.                                                      

  

Peas (matar) Masala / Pattani Masala - Vegan Curry

Green peas are frequently used in Indian Cooking and in various ways ranging from starters to main course . I have also read about Green peas halwa and Green peas kheer also being prepared ,which makes it a part of dessert recipes too.

I have eaten and prepared various types of gravy using Green Peas,but this is an entirely different recipe that was roughly told to me by my hubby . He loves to have this Peas Masala or pattani masala as we call in Tamil with his favorite Tomato rice a.k.a Thakali Saadham.

It seems during his initial days of work Vj would carry this for lunch very frequently. 

Once he migrated to Bangalore for work, the dabba culture vanished and this recipe was long forgotten .

One day all of a sudden ,when we were discussing about our favorite food ,Vj spoke about this pattani masala and vaguely told me how it would taste.  Basis that, I prepared a gravy my style and he was super elated to relish as it took him down the memory lane .

I use peas a lot in my day today cooking and some of my favorite recipes with Peas as the star ingredient are 

• Peas Pulao / Matar Pulao
• Masala Peas Pulao
• Kaju Mattar Gravy / Cashew Peas Curry
• Mattar Paneer
• Matar Poha 
• Chooda Matar

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2

Ingredients

2 Ripe tomatoes - cut into cubes
1 medium sized onion - cut into big slices (optional) 
250 gms fresh/frozen green peas.
3-4 green chillies
2 tsps red chilli powder
1 tsp dhania / corriander powder
1/4 tsp haldi / turmeric powder
1/2 tsp garam masala
1 tsp cumin/jeera seeds.
chopped ginger
1 stick of cinnamon
1/4 tsp saunf
4 tbsp cooking oil
salt to taste.

Notes : 

• If fresh/frozen peas is not available you can soak the green peas overnight and then pressure cook.
• Skip the onions and follow the recipe as is for a No Onion No Garlic version
• Skip the Ginger and onions for a pure Jain version. 

Method

• Take a kadai with 2 tbsp cooking oil and heat on medium flame.
• When the oil is hot,add the jeera and allow it to crackle.
• Add the cinnamon stick,chopped onions,green chilli,chooped ginger,haldi and saute until onion turns light pink.
• Add the chopped tomatoes and red chilli powder and cook until the tomato turns mushy.
• Allow this to cool and then grind this in the blender into a smooth paste.While grinding add the saunf also.
• Heat the kadai with some oil and crackle the cumin seeds.
• Add the tomato paste ,salt , dhania powder and cook the paste.
• When the paste starts boiling,add the fresh peas or the cooked peas to this mixture.
• Close with a lid and cook until peas is nicely cooked and the paste starts leaving the sides of the oil is seen floating on the top of the gravy.
• Garnish with corriander leaves and serve hot with any flavored rice,chapathi,poori ,naan etc.

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