Chana kurma recipe | Hotel style channa kurma recipe

Chana kurma recipe a rich hotel style kurma made in one pot.

Chana kurma recipe with step by step pictures and video.Easy chana kurma recipe  perfect to go with roti, jeera, rice, pulao,parotta etc.

I first tasted this kurma at my sil’s place in Chennai and loved it so much.She made it with black chana and it was soo good.So asked her the recipe, came back to Coimbatore and immediately tried it.It came out good but was not tasting the same as hers , something was missing.Though everyone at home loved it, I was still looking for that exact taste.In that process I started improvising the recipe and that’s how this hotel style channa kurma recipe came into existence.Hotel style kurma is thickish, rich and creamy.

I have tasted kurma at Saravana Bhavan,Adyar Ananda Bhavan,Annapoorna etc but I usually find the whole garam masala flavours a bit dominating so mostly stick with usual poori masala combo.So I was on the look out for a perfect kurma that would suit both my tastebuds and mittus.As mittu recently has started to love hotel kurmas very much,I am so happy that this kurma has become her most favorite now.And am relieved atleast she has another favorite sidedish for chapathi apart from the regular PB masala.

I have made this kurma several times for parties, to serve for guests and this kurma has gaained me so much of appreciations and when I shared a pic of mittus bday party dinner in Insta, many readers asked for the chana kurma recipe and finally here it is.

Variations:

• You can replace half and half of fried gram dal with cashews if you are looking for a diet friendly kurma.
• Also you can add 1/4 cup coconut instead of 1/2 cup coconut and add more of fried gram dal say  2 to 3 tbsp.
• Adding kasoori methi at the end gives a nice flavour.

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Chana kurma recipe

Chana kurma recipe hotel style kurma tastes so good with chapathi,parotta etc

Course Side Dish

Cuisine Indian

Prep Time 8 hours

Cook Time 30 minutes

Total Time 8 hours 30 minutes

Servings 4 people

Author Sharmilee J

Ingredients

• 1 cup chana
• 1 cup onion finely chopped
• 1/2 cup tomato roughly chopped
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala powder
• 1 tsp ginger garlic paste
• 1 tbsp coriander leaves
• 1 tsp kasoori methi
• salt to taste
• water as needed

To temper:

• 2 tbsp oil
• one 1/4 inch cinnamon
• 1 small clove
• 1 small cardamom
• 1 small star anise
• few nos curry leaves

To grind together:

• 1/2 cup coconut
• 1/2 inch piece ginger
• 1 small cardamom
• 1/4 inch cinnamon
• 1 small clove
• 1 small garlic
• 1/2 tsp cumin seeds
• 1 tsp fennel seeds
• 10 nos pepper
• 1 no green chilli
• 10 nos cashews

Instructions

• Soak chana overnight, pressure cook along with enough water for 5 whistles.
• Chana should be soft but not mushy.First to a mixer jar - add all the ingredients listed under 'to grind together' along with little water, grind to a paste, set aside.
• To a pot - heat oil add items listed under 'to temper' let it splutter.Then add onion,salt, ginger garlic paste.Saute until golden.
• Then add tomato, saute until mushy and raw smell leaves.Add turmeric,red chilli,coriander and garam masala powders.Give a quick saute then add coconut paste.
• Mix well, add 1 cup water.Mix well.Slightly mash chana here and there, do not overdo.
• Cook covered for around 10 mins or until oil floats on top.Garnish with coriander leaves,kasoori methi.Give a quick mix and switch off.

Notes

• Adjust spice level according to your taste.This is mildy spicy suitable for kids too.
• Make sure chana is cooked soft else it will not blend well with kurma well.
• Do not skip cashews it adds richness and thickness to the kurma.

Hotel Style Chana Kurma Video

Method:

1. Soak chana overnight, pressure cook along with enough water for 5 whistles.
2. Chana should be soft but not mushy.First to a mixer jar – add all the ingredients listed under ‘to grind together’ along with little water, grind to a paste, set aside.
3. To a pot – heat oil add items listed under ‘to temper’ let it splutter.Then add onion,salt, ginger garlic paste.Saute until golden.
4. Then add tomato, saute until mushy and raw smell leaves.Add turmeric,red chilli,coriander and garam masala powders.Give a quick saute then add coconut paste.
5. Mix well, add 1 cup water.Mix well.Slightly mash chana here and there, do not overdo.
6. Cook covered for around 10 mins or until oil floats on top.Garnish with coriander leaves,kasoori methi.Give a quick mix and switch off.
7. Serve hot with chapathi,pulao etc.

My tips while making chana kurma recipe:

• Adjust spice level according to your taste.This is mildy spicy suitable for kids too.
• Make sure chana is cooked soft else it will not blend well with kurma well.
• Do not skip cashews it adds richness and thickness to the kurma.

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Is it Possible to Eat Healthily when you are Abroad?

International travelling can give you so many new experiences. It even comes with new tastes too. For so many people, one of the best parts of travelling isn’t going sightseeing. It’s about trying the new cuisine and flavours, while also taking in the new culture. The problem is that if you end up eating out every single night then you may end up experiencing some major side effects. When you find yourself walking past a patisserie on the streets of Paris, you may pop in even though you have been on a strict diet for months on end. Eating healthily while you are out travelling does require some degree of self-control, but that being said, it can be done. Your diet shouldn’t dictate your direction, and with a bit of preparation you can be sure to come out on top.

IMAGE SOURCE: Pexels.com

Prepare your Own Food

This trick does require some additional planning. It’s important that you look at what your accommodation is able to provide. You will have way more flexibility when you do this, and you may even find that you are able to save money too. Some hotels would be more than happy to provide you with a  microwave, a small fridge or a hot plate if required. If you have not got much time when you are travelling then you may find it impossible to pack food for your entire trip, but that being said, you can easily pack some snacks if you want. If you are worried about eating too much when leaving the hotel for entertainment then click on  this site so you can bet from home.

Keep TSA in Mind

Consider packing a knife, forks, spoons, some dish soap, containers and dishes. That being said, you do have to make sure that you keep  TSA regulations in mind when you do this. If you bring the basics then this will help you to cook at least a standard meal when you are out and on the go, even if it is just a salad. On top of this, you will also be able to clean up after yourself too.

Buy the Right Food

Pack foods that actually travel well. It’s wise for you to buy food when you have arrived in the foreign destination. At the end of the day, local markets and grocery stores are able to provide you with everything you need and they provide the norm when it comes to food as well. Of course, cooking abroad can be an exciting learning experience in itself, but you do need to try and do it as much as possible. Ask the locals what they think their favourite regional dish is and then try and recreate it with your own ingredients.

Eat Smaller Portions and more Often

Eating smaller portions during the day will send a signal to your brain that there is a lot of food available so you don’t need to eat those extra calories. If you eat smaller portions, then this will help your body to burn more calories as well so keep that in mind if you can.

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Ada pradhaman recipe, Onam recipes

Ada pradhaman recipe with store bought rice ada, jaggery, coconut milk as main ingredients. Quick video, step by step pictures recipe.

When I made chakka pradhaman, I loved it a lot and it was so different from the payasam we make in Tamil Nadu. Made ada payasam once and badly wanting to try another pradhaman. My favorite game changing ingredients are the extras we add – fried cashews, mainly the dry ginger powder, jeera powder and cardamom combo. Love this along with jaggery as it takes it to another level.

Vj got these ribbon ada once and I had no idea what to do with it. Then found it is used just like the other readymade ada they sell in shops. Just the long shape. So you can adapt this recipe with any ada shape they sell in shop. Just we are going to cook it and add to make pradhaman.

Pradhaman is made with jaggery and along with nuts and raisins, coconut bits fried in ghee. Where as palada payasam is supposed to be left alone without cashews, raisin or coconut bits. I made with homemade coconut milk and recommend the same. If you want to save time, you can use some good quality coconut milk. Recipe adapted form here.

Wishing all my follower friends a Very Happy Onam

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Ada pradhaman recipe

Ada pradhaman recipe with store bought rice ada, jaggery, coconut milk as main ingredients. Quick video, step by step pictures recipe.

Prep Time 20 minutes

Cook Time 30 minutes

Servings 4

Cup measurements

Ingredients

• 1/2 cup rice ada readymade
• 1 cup jaggery crushed
• 2 cups grated coconut heaped
• 1/8 tsp salt
• 2 tbsp ghee
• 6 cashews
• 12 raisins
• 2 tbsp chopped coconut
• 2 cardamom powdered
• 1/8 tsp dry ginger powder sukku podi
• 1/8 tsp roasted cumin seeds powder

Instructions

• I used ribbon ada, so broke into small pieces. Measure 1/2 cup.
• Soak in water for 15 mins.

Extract coconut milk

• Take 2 cups heaped fresh grated coconut. Add 1/4 cup water. Blend well.
• Transfer over metal strainer to squeeze out thick coconut milk (1st extract – 1/2 cup approx).
• Do not add excess water other than the 1/4 cup we add while blending.
• Again take the remains of coconut in mixie, add 1 cup luke warm water.
• Blend well. Extract the second coconut milk. Collect 1 cup 2nd extract coconut milk approx.

Cook rice ada:

• Bring to boil, 2 cups water. Add soaked rice ada.Cook for 4-5 mins. Keep stirring now and then. Cook until really soft.
• Drain water. Wash it well to prevent sticking.

Prepare Jaggery syrup:

• Heat jaggery with 1/4 cup to 1/2 cup water until jaggery gets dissolved.
• No need to boil once the jaggery is completely dissolved.
• Strain over a metal strainer. Set aside.
• Heat a heavy bottomed pan with ghee. Roast cashews until pale pink in medium flame and add raisin. Roast until it bloats. drain from ghee and keep aside.
• In the same ghee, roast chopped coconut bits. Let it turn golden and crisp.
• Drain from ghee, keep aside.Add cooked rice ada to the ghee and give it a quick stir.
• Pour the jaggery syrup. Boil for 2-3 mins.
• Lower the flame and slowly add 2nd extract coconut milk as you mix.
• Simmer for 4 mins. Add 1st extract in low flame same way and mix.
• Boil in low flame for 4 mins more. Switch off the flame.
• Add cardamom, cumin seeds powder, dry ginger powder.
• Finally add roasted cashew, raisins, coconut and serve.

Video

Notes

• While cooking ada, it may over flow, so keep an eye and stir to prevent over flowing.
• Cook the ada well, otherwise, if you cook along jaggery syrup, it will become chewier.
• I measured jaggery crushed, loosely packed. I felt it was slightly on sweeter side. If you want you can reduce 3/4th cup too.

Ada pradhaman method

1. I used ribbon ada, so broke into small pieces. Measure 1/2 cup. Soak in water for 15 mins.
   
2. Extract coconut milk: Take 2 cups heaped fresh grated coconut. Add 1/4 cup water. Blend well.
   
3. Transfer over metal strainer to squeeze out thick coconut milk (1st extract – 1/2 cup approx).
4. Do not add excess water other than the 1/4 cup we add while blending.
   
5. Again take the remains of coconut in mixie, add 1 cup luke warm water. Blend well. Extract the second coconut milk. Collect 1 cup 2nd extract coconut milk approx.
   
6. Cook rice ada: Bring to boil, 2 cups water. Add soaked rice ada.
7. Cook for 4-5 mins. Keep stirring now and then. Cook until really soft.
   
8. Drain water. Wash it well to prevent sticking.
   
9. Prepare Jaggery syrup: Heat jaggery with 1/4 cup to 1/2 cup water until jaggery gets dissolved. No need to boil once the jaggery is completely dissolved. Strain over a metal strainer. Set aside.
   
10. Heat a heavy bottomed pan with ghee. Roast cashews until pale pink in medium flame and add raisin. Roast until it bloats. drain from ghee and keep aside.
    
11. In the same ghee, roast chopped coconut bits. Let it turn golden and crisp. Drain from ghee, keep aside.
    
12. Add cooked rice ada to the ghee and give it a quick stir.
    
13. Pour the jaggery syrup. Boil for 2-3 mins.
    
14. Lower the flame and slowly add 2nd extract coconut milk as you mix.
    
15. Simmer for 4 mins. Add 1st extract in low flame same way and mix.
    
16. Boil in low flame for 4 mins more. Switch off the flame. Add cardamom, cumin seeds powder, dry ginger powder. Finally add roasted cashew, raisins, coconut and serve.
    

Serve warm and enjoy!

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Rainbow Cupcakes

“Rainbow Unicorn Cupcakes is a vibrant colourful cupcake which makes any party special. You will get a blast of happiness when you dig into the cake.”

This rainbow cupcake just makes me feel so happy. I absolutely LOVED enjoying into it to see all those gorgeous colorful layers! The best part is, this rainbow cupcake isn’t just for looks, it tastes absolutely amazing. You won’t have a crumb leftover.

The sweetest mini celebration cupcake!  layers of colorful, moist cake with vanilla flavour and a vibrant whipped cream frosting. Simple and suitable for small crowds, this little cupcake is delicious and fun for all ages!

I made this cake for my daughter maha’s 7th birthday. She wanted a rainbow theme so i incorporated rainbow and her favourite unicorn in one little cupcake. The cake looked super cool and colourful and the frosting is just awesome.

I coloured whipped cream with different food colours. Then i took a huge piping bag and added dollops of the cream into the bag. When i started to pipe around the cupcake, each layers got different colours and pattern. It created a lovely unicorn colour.

I have shared a different version of rainbow cake in this blog before. It has buttercream frosting in them.

• 6 Layer Rainbow Cake Recipe
• Rainbow Zebra Cake Recipe
• Tri Colour Rainbow Cake Recipe

I made this rainbow cake for my girl and she 
thought I was the coolest mom EVERRRRR!

Important Things To Note Before You Start

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

3. Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish.

5.All purpose flour is a plain flour(maida) with no rising agents.

Hope you will give this a try and let me know how it turns out for you.

TRENDING VIDEO:

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.

Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

Rainbow Cupcakes

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Rainbow Cupcake, A colourful vibrant cupcake which brightens your day even you look at it. Make this for special occasions and make the day even more brighter.

Author: Aarthi

Recipe type: Dessert

Cuisine: American

Serves: 20 muffins

Ingredients

FOR CUPCAKE:

• All Purpose Flour / Maida – 11/2 cups / 180 grams
• Sugar - 11/2 cups / 300 grams Powdered (I used granulated sugar which i powdered)
• Eggs - 2
• Oil - ½ cup / 120 ml (I used refined oil)
• Milk - ½ cup / 120 ml
• Vanilla Essence - 2 tsp
• Baking Powder - 1 tsp
• Salt - ¼ tsp
• Food Colours as needed

FOR WHIPPED CREAM

• Whipped cream as needed
• Food Colours as needed

Instructions

1. Preheat oven to 180 degree C.
2. Take flour, salt, baking powder in a bowl. Use a whisk to mix. Set aside.
3. Take sugar and eggs in a bowl. Use a electric beater to whip it for 1 min or so till combined.
4. Add vanilla and mix well.
5. Add in oil and mix well.
6. Add in half of the flour mix, half of the milk and mix.
7. Add remaining flour and remaining milk and mix well.
8. Now divide the batter between 7 bowls.
9. Add food colour into each bowl and mix gently.
10. Line muffin pan with cupcake cases.
11. Pour different colour batter into the muffin cases.
12. Place the cake pan in a preheated oven and bake the cake for 15 to 20 mins.
13. Don't over bake the cake.
14. Remove and cool completely.
15. Meanwhile whip the cream. Take cream powder and water in a large cold bowl. Whip it till stiff peaks form.
16. Now decorate the cupcake with the cream as you wish.
17. Chill the cake for few hours.
18. serve.

3.5.3251

Pictorial:

1)Collect all your ingredients

2)Take flour in a bowl.

3)Add in salt

3)Add in baking powder

4)Mix well and set aside.

5)Take powdered sugar in a bowl

6)Add in eggs

7)Use a beater to whip this till combined

8)Add in vanilla extract

9)Add in oil

11)Add in half of the flour in

12)Add in milk and keep mixing.

13)Alternate between flour and milk and keep mixing.

14)Don’t over mix the batter.

15)Divide the batter between bowls.

16)Add food colours.

17)Mix gently.

33)Take cupcake liners

34)Spoon the batter into the cupcake liners one by one.

35)Keep doing this

36)Bake till done.

37)Whip some cream

38)Divide the cream into small bowls

39)Add food colours and mix well.

40)I spooned all the cream into a large single piping bag to create rainbow pattern when piped.

41)Pipe it over the cake.

42)Slice the top of the cupcake.

43)Pipe on top

44)Like this

45)Done

46)Serve

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