Celebrate Thiruvadarai with Kali and Kootu (Tamil Iyers Special) - Reposting with new photos

Thiruvadarai is on 22nd December 2010. It is also called Aarudra Darisanam. Thiruvadarai is Lord Shiva's star which falls on full moon day in the tamil month of Margazhi. Speacial prayers are performed at 9th January night in various Shiva temples all over India.

courtesy - http://www.templenet.com/

Celebrate Thiruvadarai with Kali and Ezhukari Kootu.

Here goes the recipe for Thiruvadarai Kali.

 

Ingredients

Rice Rava - 1 cup

Jaggery - 1 cup

Moong dal - 1/2 cup

Cardamom - 1 tspn (powdered)

Grated coconut - 1 cup

Ghee - 4 tspns

ashews - 6 nos

Water - 3 cups

Preparation Method

Preparation of rice rava Fry 1 cup of normal rice untill it turns light brown. Transfer it to a bowl and cool it. Grind to coarse powder in mixie(Like rava/semolina/sooji)

Fry 1 cup of moong dal till light brown and transfer it to a separate bowl.

Preparation of Thiruvathirai Kali:
In a kadai, add jaggery, add 1 1/2cup water to dissolve. Strain it prior to boiling to remove muddy particles generally present in Jaggery.

Boil moong dal with 1 1/2cup water separately and once ready add it to the jaggery water and boil it. When the desired consistency is achieved add rice rava little by little and keep stirring to avoid formation of lumps.

Add ghee and stir to make kali rich.

Add grated coconut and cardamom powder for taste and flavour.

Make the flame low and close the lid for few mins till rava is well cooked.

Heat ghee and fry the cashews (If you wish add more ghee to get good taste) mix well.

Kali is ready to serve with Ezhukari Kootu.

Here goes recipe for Kootu

Ingredients
Sweet Potato(Large) - 1 no
Potato - 2 nos
Yam (senai Kizhangu) - 1 small piece
Koorkai(Siru Kizhangu) - 6 nos
Arbi (Cheppankizhangu) - 2 nos
Chow Chow(Chayote) - 1no
Avarakai - 50gms
Mochaka - 50gms
Turmeric - a pinch
Grated coconut - 2 cups
Green chilli - 3 nos
Curry leaves - 2 tspns
Coconut oil - 2 tspns
Salt to taste
Preparation Method
Wash all the vegetables and cut them into medium size pieces.
In a Kadai, put all the vegetables with little water, salt and turmeric and cook.
Grind in mixie grated coconut and green chillies.
Once its 3/4th cooked add this mixture and mix well (do not over cook then vegetables will be mashed)
Keep it in medium flame, add little water if required.
Add 2 tspns coconut oil and curry leaves.Kootu is a side dish gravy for the Kali. It is called Ezhukari Kootu because we use 5 rooted vegetables and 2 any other vegetables. If you dont get rooted vegetables you can do with other vegetables also.

Allow it to boil.

From my mom's kitchen Kootu is ready to serve with Kali.

Murungakai Vatha Kuzhambu/Kolambu

Murungakai Vatha Kozhambu is a gravy prepared with tamarind and spice. This is popular in South India.

Ingredients
Murungakai/Drumstick - 2 nos
Chinna Vengayam/Small onions - 10 nos
Nalla Yennai/Gingely Oil - 4 tspns
Kadag/Mustard - 1/2 tspn
Curry leaves - few
Toor Dal - 1/2 tspn
Methi seeds - a pinch
Sambar Powder - 2 tspns(As per your taste)
Dhaniya Powder - 1/2 tspn
Vellam/Jaggery - a small piece
Manjal/Karuvepillai - few
Tamarind water - 3 cups
Salt

Preparation Method
In a Kadai, heat oil, add mustard wait till it splutters. Then add toor dal, methi seeds and curry leaves.
Add onion and fry till its brown and transparent.
Add Drumsticks and tamarind water.
Add salt, turmeric and boil well till the raw smell goes.
Add masala powders and boil well.
It has to condense a bit and become thick.
Finally add jaggery and boil for 5 mins.

Serve hot with steamed rice and chapathi.


Tip - If it becomes too watery,mix 1tspn of rice flour in 1/4 cup water, make a paste and add. This will make the dish slightly thick. 

Keerai Kootu with Moong Dal

Keerai Kootu is a traditional recipe of Tamil Brahmin. You can use any type of greens. The Kootu which I posted before is also different from this.

Ingredients
Spinach/Greens - 1 bunch
Paasi Paruppu/Moong Dal - 1 cup
Fresh Grated Coconut - 1 cup
Dry Red Chilli - 3 nos (As per your taste)
Jeera/Cumin seeds - 1 tspn
Salt

For Seasoning/Tempering
Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal - 1/2 tspn
Dry Red chilli - 1no

Preparation Method

Wash and chop spinach into small pieces.
Cook Moong Dal in pressure cooker for 3 to 4 whistles with water.
Cook spinach in a vessel with salt and turmeric.
Grind Grated coconut, jeera and chilli to a fine paste.
Once spinach is well cooked(You will know by the colour) add grounded mixture and dal. Add salt if required.

Mix well and until it boils. If its too thick add little water while boiling.

Can also add 1/2 tspn of coconut oil.

Now season with above ingredients in a hot pan and add to the Keerai Kootu.

This is a good sidedish for Chapathis or also with plain rice.

This recipe is going off to Healing Foods Spinach by Divya event started by Siri.

Navaratna Kurma/Korma

Mixed Vegetables Kurma is a very tasty sidedish. This a mixture of all veggie cooked with dry fruits and pineapple.

Today I cooked this for my hubby's lunch box with chapathi.

This is mine and my hubby's favourite dish. Usually had at an restuarant. Thought of giving an surprise to him and cooked with love today.

Ingredients
Carrot - 1 no
Beans - 15 nos
Green Peas - 1/2 cup
Potato - 1 no
Cauliflower- few florets
Brocolli - few florets
Onion - 1no
Tomato - 1no
Green chilli - 2nos
Paneer/Cottage Cheese - 6 cubes
Pineapple - few pieces(Can or fresh)
Raisins - 1tspn
Cashewnuts - 6nos
Garam Masala - 1 tspn
Dhania/Coriander powder - 1 tspn
Red Chilli powder - 1 tspn
Oil and ghee - 1 tspn
spices - 1 no each
Milk - 1 cup
Cream - 3 tspns
Salt as per taste

Preparation Method
Chop all the vegetables to 1"piece. Cook them in pressure cooker without whistle for 15minutes with little salt and turmeric.
In a thick bottom kadai, add little oil, spices onion and tomato cook till its soft. Grind them to paste or you can also chop them and put.
In the same kadai add ghee and spices add this mixture and boil for sometime. Add all masala powders and mix well. Cook till raw smell goes.
Now add the cooked vegetables and boil.
Once its thick add milk and cream. Mix well. Allow it to boil.
Now add paneer cubes, raisins and cashews. Cook for 2mins and off the stove.
Garnish with chopped coriander/cilatro.

Navaratna Kurma or Korma is ready to serve. This can be served with chapathi/roti/naan. My Father-in-law tried with Bread and he liked a lot.

This recipe is going off to Served with Love by Arundhati Rama.

My other entries participating are:
Bisibelebath its my family favourite.
Channa Masala my hubby's favourite.

Dal Fry !

Dal Fry is a tasty gravy. I have prepared with Paytham Paruppu also called Paasi Paruppu(Moong Dal). Wanted to do with toor dal which is usually done just for a change tried with this.

Ingredients
Paytham Paruppu/split green gram/yellow dal - 2 cups
Onion - 2 nos (sliced)
Green chilli - 2 nos (slit)
Mustard - 1/2 tspn
Jeera (Cumin seeds) - 1/2 tspn
Chopped Kothamalli (Coriander/Cilantro - 2 tspns
Cooking oil  +ghee - 2 tblspns
Salt


Preparation Method

Soak paytham paruppu for 1/2 hour in hot water and then cook in pressure cooker with enough water for 3-4 whistles or on stove with water. Keep it in medium flame as it will overflow and stir occasionally.

Heat a Kadai, add 2 tspns oil add 1/2 quantity sliced onion and fry till brown.Take and keep it separately in plate.

In the same pan/kadai add ghee and oil and mustard. Wait till its splutters. then add balance chopped onion,green chilli and pinch of salt. Fry for 2 minutes. Then add tomato and saute till its soft. now take cooked dal mash it well . Add cooked dal and stir well. Add salt and stir well. can add if water required.

In a sauce pan put jeera and roast for 2 minutes and add to the gravy.

You can also tadka at end or at beginning 
Tadka - add little oil in sauce pan, add jeera and fry till onion till brown and garnish with chopped coriander leaves.

Dal Fry is ready. This is a very good combination with Jeera rice which I made for weekend lunch today.

Tips - While cooking any dal do not add salt, if you add salt dal will not cook. Always add salt finally.
Dal should be watery semi liquid, once its cool it becomes thick.

Kadai Mixed Vegetable

Kadai Mixed Vegetable is a very tasty gravy prepared with vegetables and spices. A side dish for chapathi, naan, rotis….

Ingredients
Beans – 6 nos
Potato – 2nos
Carrot – 1no
Capsicum – 1no
Onion – 1 no
Garam masala – 1 tspn (as per your taste)
Red chilli powder – 1 tspn (as per your taste)
Turmeric – ¼ tspn
Coriander(Cilantro) - 2 tspns
Water
Salt
For masala/grinding
Onion - 1no
Tomato – 2nos
Cashews – 6 nos
Pattai (Cinamon) – 1 piece
Elakka(Cardamom) – 2 nos
Anasipoo(Black Cardamom) – 1 piece
Oil – 4 tspns

Garlic - 2 nos(Optional)
Preparation Method
Soak Cashews in water for 2- 3 hours and grind to a fine paste.
Cut tomato and onion into small cubes.
In a Kadai, put 2 tspns oil, put pattai (cinnamon), fry for a minute.Add onion and tomato fry for 2 mins then grind all in mixie to a fine paste.
Wash thoroughly and cut vegetables into medium size. Steam in cooker without putting whistle for 15mins. So its almost half boiled.
In a kadai, Add 2 tspns oil, add pattai, elakka and anasipoo (spices) fry for a minute now add paste of onions and tomato keep stirring for sometime. Now add chilli powder, turmeric, garam masala and stir well. Add cashew nut paste and allow it to boil well.
Add vegetables, salt and mix well. Add water if required and boil till all masala gets into vegetables.

Garnish with chopped coriander leaves.


Kadai Mixed Vegetable is ready to serve.

Vengaya VathaKuzhambu - Erulli Gojju

Vengaya VathaKozhambu(Erulli Gojju in Kannada language) is a thick spicy gravy of onion mixed with tamarind water. This is one of my mom's best recipe. This is very simple and sweet. This is popular and frequently prepared in Karnataka, India.

Ingredients

Onion - 2 nos
Tamarind - Lemon size
Sambar or vathakuzhambu powder - 1 tspn(according to ur taste)
Asafotida - 1 pinch or small piece
Jaggery - small piece(If u like more sweet can add little more)
Oil - 2 tspns
Mustard - 1 tspn
Kadala paruppu/uzhatham paruppu - 1 tspn
Curry leaves - few
Salt

Preparation method
Soak tamarind in hot water and squeeze it. Filter and keep the water.
Cut onions into small pieces.
Heat kadai, put oil, mustard wait till it splutters. Add asafotida and kadala paruppu/uzhatham paruppu saute till brown. Now add chopped onions, little salt and saute till soft.
Add tamarind water and allow it to boil.
Add sambar or vathakuzhambu powderand boil well till raw smell goes.
Now add curry leaves and jaggery and stir well.
Keep it in medium flame till it becomes thick in consistency. Taste and see add salt if required.

Yummy Erulli Gojju is ready to serve. This is a good combination for chapathi or rice.

Tips - If it becomes too watery, mix 1 or 2 tspns of rice flour in little water, add this to vathakuzhambu and allow it to boil till you get the desired consistency.

Pachai Payaru and Karamani Sambar

Pachai Payaru (Green gram) and Karamani (Black eyed beans) sambar is very tasty. It is very good for health. Its rich in proteins, so I make sure to use these once a week in my kitchen.

Ingredients

Pachai Payaru - 1 cup

Karamani (Brown or white) - 1cup

Curry leaves - 2 tspns

Oil - 2 tspns

Tamarind - 1 lemon size
Asafotida - 1 pinch

Salt

For masala(grinding)

Coriander seeds (daniya) - 1/4 cup

Dry red chilli - 4 nos

Kadala parap(Bengal gram) - 2 tspn

Uzhatamparap(Urad dal) - 2 tspn

Venthayam(Methi seeds) - 1/2 tspn

Grated coconut - 2 cups

Preparation methodSoak tamarind in hot water for few mins and squeeze it.
Cook Pachai Payaru and Karamani in pressure cooker for 3 whistles with water.
In a kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Allow it to cool. Add coconut while grinding in mixie and grind it to a fine paste with little water.
Keep a vessel on stove and add tamarind water. Now add cooked grams to this and allow it to boil.
Add the grinded masala to it and boil.
Heat oil with little ghee or only oil and add mustard wait till it splutters, off the stove add asafotida and curry leaves.

MIx it with the sambar.

Pachai Payaru Karamani sambar is ready to serve. It can be served with rice.

Notes - You can reduce the masala as per the quantity you are cooking.
If it becomes thick, add water and salt and warm it.
Adding of toor dal is not necessary, if required you can add very little.

Chowchow Carrot Kootu

Chowchow is also called Seemakathrika in tamil and Chayote in Spanish is been a routine vegetable in my house. So thought of this kootu with carrot. This combination learnt from my mother in law. Its apopular in Tamilnadu and Kerala.

Ingredients
Chowchow (medium size) - 1no
Carrot - 1 no
Toor dal - 3/4 cup
Grated coconut - 1 cup
Green chilli - 3 nos(as per ur taste)
Jeeragam(Cumin) - 1 tspn
Curry leaves - 1o nos
Salt
For seasoning
Oil - 1 tspn
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Coconut oil - 1 tspn
Preparation Method
Cook toor dal in pressure cooker and keep aside.
Wash and cut chowchow and carrot into small cubes.
In a vessel add this vegetables with little water, salt and turmeric allow it to cook.
Grind coconut, green chilli and jeeragam to a fine paste
Once chowchow and carrot is cooked add this mixture and allow it to boil.
Add curry leaves and salt.
Then add toor dal and mix well.
Season it with oil, mustard and urad dal.
Add coconut oil and mix well.


Delicious Chowchow kootu is ready to eat. This can be had with rice or chapathis.

POTATO SAGU

POTATO SAGU IS VERY TASTY DISH. HERE GOES THE RECIPE......

REQUIRED INGREDIENTS

POTATOES - 4 NOS

TOMATO - 2 NOS
FOR GRINDING
CORIANDER LEAVES(CILANTRO) - 2 TSPNS(CHOPPED)
CORIANDER SEEDS - 3 TSP
GREEN CHILLIES - 3 NOS
FRIED GRAM - 4 TSPS
PEPPER - 6NOS
CUMIN(JEERA) - 1TSP
GINGER - 1 SMALL PIECE
CLOVE - 2 NOS
CINNAMON - 1 PIECE
PREPARATION METHOD
WASH AND PEEL POTATO, BOIL THEM WITH TOMATO AND KEEP ASIDE
THEN GRID THE ABOVE INGREDIENTS WITH LITTLE WATER LIKE PASTE
MIX WITH THE POTATOES AND COOK.
ADD SALT AND MIX WELL
ALLOW IT TO BOIL.

SERVE WITH HOT PURIS OR CHAPATHIS OR RICE.
PS - Can also add carrot, beans and green peas to this.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Pacha Kozhambu

Pacha Kozhambu (Raw sambar) is a traditional sambar done without dal. It is very simple and tasty. It can be prepared quickly without use of gas stove.

Ingredients
Cucumber - 1no
Grated coconut - 1 cup
Urad dal - 1/2 cup
Red chilli(dry) - 2 nos
Tamarind - 1/2 tspn
Asafotida - 1 pinch
Mustard - 1 tspn
Oil - 2 tspns
Salt to taste
Preparation Method
Wash, remove skin and chop cucumber into small pieces.
In a kadai, add 1tspn oil and fry urad dal and dry red chilli till brown.
Now add fried urad dal, red chilli, tamarind, grated coconut and grind to fine paste in mixie.
In a vessel add the chopped cucumber and this grinded paste and mix well.
If its too thick add little water.
In a pan, add oil and mustard wait till it splutters and add asafotida.
Mix it with Kozhambu.

Pacha Kozhambu is ready it can be served with rice.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Vengaya Sambar(Onion Sambar)

A yummy mouth watering Vengaya sambar(onion sambar) with vendakka poriyal or beans poriyal combination is very tasty.

Ingredients

Onion - 2nos (Big)

Toor dal - 1 cup

Curry leaves - 2 tspns

Oil - 5 tspns

Tamarind - 1 lemon size

Jaggery - 1 small piece
Salt

For masala(grinding)

Coriander seeds (daniya) - 2 tablespoon

Dry red chilli - 4 nos

Kadala parap(Bengal gram) - 2 tspn

Urad dal - 1 tspn

Venthayam(Methi seeds) - 1/4 tspn

Grated coconut - 2 cups
Cinamon (pattai) - 1 small piece
Preparation methodSoak tamarind in hot water for few mins and squeeze it.
Chop onions to medium size pieces.
In a Kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Add coconut while grinding in mixie and grind it to a fine paste with little water.
In the same kadai, add 2 tspns of oil add onion and saute till soft. Add little salt.
Cook the toor dal and keep ready.
Keep a vessel on stove and add tamarind water. Now add onion to this and allow it to boil.
Add the grinded masala to it and boil.
Add curry leaves
Add dal mix well and allow it to boil. Add water if necessary.
Add salt
Add jaggery for taste. Stir well and boil.
Season it with mustard.

Vengaya Sambar is ready to serve. It can be served with idlis, dosai or rice.

MIXED DAL

This is a gravy and side dish cooked with Bengal gram, Moong dal and Tor dal (Lentils)

INGREDIENTS
Bengal gram - 1/2 cup
Moong dal and Toor dal - 1 1/2 cups(Mixed)
Onion - 2 nos
Tomato - 2 nos
Red chilli powder - 2 tspns
Oil- 2 tsps
Mustard - 1 tspn
Cumin(jeera) - 1 tspn

Coriander leaves (cilantro) - 2 tspns
Green chillies - 2nos (optional)

Salt

PREPARATION METHOD

Wash and cook dal together in cooker.

Chop onion and tomato to medium size.

Heat a kadai, add oil, mustard and jeera. Saute for few mins.

Add onion and saute until soft.

Add tomato and saute until it cooks.

Add salt.

Now add ready dal and mix well.

Add chilli powder.

Add little water if required.(Do not add more water as it should be semi-liquid)

Allow it to boil (check for salt and add if required)

Garnish with coriander leaves.

Also can squeeze a lemon(optional).

Dal is ready to serve.

Serve hot with chapathi or rice.

DAL WITH CABBAGE

MOONG DHAL WITH CABBAGE

INGREDIENTS

MOONG DAL - 1 CUP
CABBAGE - 4 CUPS
TOMATO - 1 NO
GRATED COCONUT - 4 TSPNS
CURRY LEAVES - 1 TSPN
JEERA - 1 TSPN
HING - 1 PINCH
GREEN CHILLI - 2 NOS
CORIANDER LEAVES (CILANTRO)
SALT AS REQD

PREPARATION METHOD

SOAK DAL 1/2 AN HOUR BEFORE IN WATER
THEN COOK THE DAL IN MEDIUM FLAME AS IT BOILS
CUT THE CABBAGE INTO SMALL PIECES
WASH AND RINSE THOROUGHLY
ONCE THE DAL IS 80% COOKED THEN ADD CABBAGE AND CHOPPED TOMATO
AFTER ITS COOKED WELL NOW ADD GREEN CHILLIES, CURRY LEAVES AND GRATED COCONUT
ADD SALT
ALLOW IT TO BOIL KEEP STIRRING

NOW FOR SEASONING

OIL - 2 TSPN
MUSTARD - 1/2 TSPN
HING - 1 PINCH
JEERA - 1 TSPN


SEASON WITH THE ABOVE AND GARNISH WITH CHOPPED CORIANDER LEAVES(CILANTRO)
This can be made in pressure cooker for 2 to 3 whistles also.


SERVE HOT WITH CHAPATI.

MOONG DHAL HAS VERY COOLING EFFECT AND GOOD FOR HEALTH.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you. 

KEERAI KOOTU

KEERAI KOOTU
(SPINACH MIXED WITH SPICES N DHAL)

From my mom's kitchen

Ingredients

Keerai(spinach) chopped – 4 cups
Dhal – 1 cup
Red Chilli – 2 nos
Grated Coconut – 1 cup
Jeera – 2 tspns
Pepper – ½ tspn
Salt to taste

Preparation Method

Wash Keerai (spinach), rinse off thoroughly and drain in strainer.

Chop the Keerai (spinach) in small pieces

Cook Keerai (spinach)with water, salt and turmeric
Cook dhal and keep separately
Grind Red chilli, jeera, pepper and grated coconut in mixie into fine paste
Now mix with Keerai this paste and boil well. Keep stirring occasionally
Now add dhal and boil once
If reqd add little salt to taste

Serve hot with RICE OR CHAPATI.

Aviyal | Authentic Kerala Recipe!!!

AN AUTHENTIC KERALA DISH

ALSO POPULAR IN TAMIL NADU

INGREDIENTS


BEANS
CARROT
MURUNGAKA/DRUMSTICK
CHENAI/YAM
VAZHAKKA/RAW PLANTAIN
POTATO
POOSHANI/WHITE PUMPKIN
MATHAN/SWEET PUMPKIN

FOR 2 PEOPLE PUT 50GMS OF EACH VEGETABLE

FRESH GRATED COCONUT – 1 CUP

GREEN CHILLI – 3 NOS

COCONUT OIL – 2 TSPNS

CURDS – 100 GMS

CURRY LEAVES FEW

SALT

PREPARATION METHOD

CHOP ALL THE VEGETABLES IN SMALL LENGTH (1 1/2INCH) AND PRESSURE COOK THEM WITH 1 TSPN SALT FOR 3 WHISLTES. WAIT FOR PRESSURE TO GO.

GRIND COCONUT AND GREEN CHILLIES TO FINE PASTE

NOW MIX THE PASTE WITH THE VEGETABLES AND BOIL. ADD LITTLE WATER IF REQUIRED

ADD CURRY LEAVES

ADD SALT

ADD COCONUT OIL AND MIX ON THE SIDES SO THE VEGETABLES DONT BREAK. OFF THE STOVE.ALLOW IT TO COOL A BIT.

ADD CURDS, MIX WELL.

AFTER ADDING CURDS DO NOT BOIL.

SERVE HOT WITH ADAI, RICE AND CHAPATHI. ITS VERY TASTY AND HEALTHY.

CHANNA MASALA

Channa Masala is very tasty gravy for Bhaturas, Puris or chapathi. Its a North Indian dish.

REQUIRED INGREDIENTS

KABUL CHANNA(CHICKPEA) - 1 CUP
ONION - 2 NOS
TOMATO - 2 NOS
GINGER GARLIC PASTE - 1 TSPN
SPICES - CLOVES, CINAMON, BLACK CARDAMOM - 2NOS
OIL
SALT

PREPARATION METHOD

SOAK KABUL CHANNA OVERNITE AND COOK TILL SOFT.
IN A KADAI, PUT LITTLE OIL ADD SPICES, 1 CHOPPED ONION, 1 CHOPPED TOMATO AND FRY TILL ITS SOFT. THEN GRIND IN MIXIE.
HEAT OIL IN PAN
ADD GINGER GARLIC PASTE
ADD THE GRINDED MIXTURE AND COOK FOR FEW MINS.
ADD CHANNA MASALA POWDER AND RED CHILLI POWDER ACCORDING TO TASTE
NOW ADD COOKED CHANNA, LITTLE WATER, SALT AND MIX WELL. ALLOW IT TO BOIL FOR 10MINS.

CHANNA MASALA IS READY TO SERVE.

NOTES - IF REQUIRED YOU CAN ALSO ADD CHOPPED ONION, TOMATO AND BOIL.