Soya Mirchi Saag

Recipe for Soya Mirchi Saag

By Chef Swaminatha Sharma on 06/03/2020

Soak 2 handful of soya chunks in hot water until soft, squeeze and drain water. Keep aside. Chop 2 onion and 2 tomato to fine pieces and saute in 50ml oil. Add 1 slitted green chilly, 2 tsp of GG paste and mix well. Add the soya chunks, add Aaharam's Red Chilly powder, turmeric powder, coriander and cumin powders one by one and mix well. Add required salt and 100ml of fresh milk and keep cooked in lower flame for 5 mins. Once oil oozes out on the sides, add fresh coriander leaves and 1/2 tsp of Garam Masala topping over it and mix well and serve hot with your main course. Your Soya Mirchi Saag is ready to serve.

Aalu Handi - ஆலு ஹண்டி

Aalu Handi - ஆலு ஹண்டி 

A Typical road side food being served in north India especially for vegetarians at Dhaba.  This food is always served hot with Roti (Tandoori) / Naan and tastes yummy.  One of my Chef friend from Rajasthan, during his visit to south India tour, shared this recipe to me and today thought of doing this.  Recipe is very simple, authentic and traditional.  In star hotels, Potato is replaced with non-veg items and the entire procedure is same.  

Ingredients, 15 ml Oil and 15 ml ghee.  Finely chopped onions 2 nos, Tomato Puree (2 nos), 1 nos slitted Green chilly, 1/2 inch Julienne Ginger (Cut into short, thin strips) Aaharam Chilly powder 1 and 1/2 TSP, turmeric powder 1/2 tsp, Freshly grounded Coriander seeds 1 & 1/2 tsp, Cumin Powder 1 tsp, Yoghurt 1 cup, fresh cream 1/2 cup and Potato diced 1 cup, 1 tsp kasuri methi and 1 tsp garam masala.

Heat Oil in kadai, add ghee and onions. Add salt and fry till golden brown.  Now add slit chilly, ginger, ginger garlic paste and mix well.  Add tomato puree, tomatoes mix will, cook in medium flame with closed lid for 5 mins.  Remove lid, mix well, add all the spices, yogurt and cover again for 2 mins in medium flame.  Once potatoes are cooked, add Fresh cream, kasuri methi and stir well.  Now top up with 1 tsp of Garam Masala  mix well and serve hot with Roti / Naan of your choice.  This goes good with Steamed basmathi rice too.  Serve with Pride...!!! Serve with Joy....!!!

Channa Masala Chat

Channa Masala Chat.

Recipe by Chef. Swaminatha Sharma

Posted on 20/01/2019

Soak 200gms of White Channa (Vellai Konda Kadalai) for 5 hours.  Pressure cook for 4 whistles with salt, strain water and keep ready.  Remove 1/4th of it, mash and keep ready.  In a kadai, add oil, 1 big onion and 1 tomato, 2 green chilly, 1 piece of ginger, little turmeric and 1/2 tsp of Garam masala.  Remove and allow to cool.  Grind to a fine paste, remove and mix water and keep ready.  In the same kadai, add 1 tsp of oil, temper mustard seeds, Jeera 1 tsp, 1 tsp of Asafoetida and pour the grinded mixture.  Cook well.  Add the boiled channa and mashed channa together, add little Chilly powder, 1/s tsp coriander powder, 1/2 tsp jeera powder and mix well.  Check for salt, add if required.  Sprinkle some Curry leaves, close with a lid for 5 mins and cook in medium flame.  Once all are mixed, it would be liquid gravy consistency.  Now sprinkle 1/4 tsp of Garam masala over the  gravy, mix and remove from flame

In a serving tray, pour the gravy, Sprinkle a bit of chat masala, Finely chopped onion, Papdis or Mixture or Ompodi of your choice, and chopped coriander leaves and serve hot.

Your Channa Masala Chat is reqdy to serve.

Serve with Joy and Serve with Pride.