Channa Masala

1 medium onion, diced fine
1 inch piece of ginger, grated
2 fat garlic cloves, grated
2 hot green chillies chopped
1 cup ripe red tomato puree *see notes 
2 tins of chickpeas *see notes
Around ½ cup hot water
1 tbsp oil (don't use extra virgin olive oil) 

Spice Mix:

½ tbsp ground coriander
1½ tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp dried mango powder (amchur)
1/2 tsp (or to taste) hot chilli powder
½ tsp ground cinnamon
½ tsp ground cloves 

Garnish:
 
1/4 - ½ tbsp chaat masala
Big handful chopped fresh coriander 

Method:

In a heavy pot, heat the oil, then add the diced onions. Cook, stirring for about 7 - 8 minutes on a medium heat, until the onions soften and just start to colour.

Add the grated ginger, garlic and chopped chillies. Stir.

Add the spice mix to the above mixture, then cook on a gentle heat, stirring constantly for about 5 minutes.
 (Be careful not to burn this mixture!!! Always have some hot water at hand and splash the mixture a little if it becomes too dry to prevent spices from burning!!!)

 Add the tomato puree and about ½ cup of hot water and the chickpeas.

Stir together, then cook on a low heat for about 15 - 20 minutes, until you can no longer feel the rawness of the spices.

Take off the heat, and whisk in the chaat masala and sprinkle over the chopped coriander to serve.

This chhole masala goes well with rice, naan, puri,bhatura, kulcha or aloo tikkis. 

Notes:

• You can make tomato puree by blanching about 2 large, ripe tomatoes in hot water, then peeling the skins off and seeding them. Blend in a blender till pureed. The amount of puree depends on the size of your tomatoes, so you may have to add one more tomato, if necessary.
• For convenience, you can substitute 1 cup strained tomatoes  (passata) or 1 cup plain tomato sauce instead of the fresh pureed tomatoes.
• You can use just one tin of chickpeas and add 4 small potatoes (quartered and partly cooked before adding to the dish together with chickpeas) .Mushrooms are also a nice addition! 
• Using dried chickpeas: Best way is to first soak 3/4 cup of chickpeas overnight and than cook in pressure cooker with 3 cups of water for 20 minutes and let the steam release naturally.

Recipe from: http://foodfootballandababy.blogspot.com/   
for pesronal use only!!!
























2  passaty (3 hrnky stavy)- 30 kc
1.5 cups chickpeas 45 kc
3 cibule 
6 strouzku cesneku


100 kc - 9 porci (1 porce cca 11 kc)

Sweet tomato chutney

Blend an entire head of garlic (peeled and coarsely chopped), a fresh piece of ginger (2 inches long, 1 inch by inch wide, peeled and coarsely chopped) and 1/2 cup of red wine vinegar in a blender until smooth. In a large, heavy-bottomed pot, bring to a boil the entire contents of a 12-ounce can of tomatoes, 1 cup of red wine vinegar, 1 1/2 cups white sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon hot chili powder . Add the puree from the blender. Lower heat and simmer gently for 1 1/2 – 2 hours or until the chutney becomes thick. Stir occasionally during this time. Finally, add two tablespoons golden raisins and two tablespoons blanched, slivered almonds. Simmer, stirring, for 5 more minutes. Allow to cool, decant into glass jars, and refrigerate. Once chilled, the chutney should have the consistency of honey. It will keep for months.

Chicken Biryani by Madhur Jaffrey

Chicken Biryani

serves 6-8

Biryani is perhaps one of our most elaborate rice dishes. Of Moghul origin, it is cooked with lam or chicken, streaked with saffron, and garnished with raisins and nuts. The chicken is first marinated for at least 2 hours in a delicious paste of ginger, garlic, onions, yogurt, lemon juice, and spices. It is then cooked briefly. Partially cooked rice is placed over it, and the chicken and rice are allowed to steam for about an hour.

6 onions, medium sized
4 garlic cloves, peeled and coarsely chopped
1 piece ginger, 2 inches long, peeled and chopped
10 cloves, whole
20 peppercorns, black, whole
seeds from 8 whole cardamom pods
1/4 tsp ground cinnamon
1 tsp coriander, ground (heaped)
1 tsp cumin ground       (heaped)
1 tsp poppy seeds, whole (optional)
1/4 tsp mace, ground
1 tsp red chilli powder (optional)
4 1/2 tsp salt
3 Tbsp lemon juice
250 ml (8oz) plain yogurt
8 Tbsp vegetable oil
2 bay leaves
4 black cardamoms
900g chicken legs and breasts
1 tsp saffron, roasted and crumbled
2 Tbsp milk
2 cup long-grain rice

2 Tbsp golden raisins, fried
2 Tbsp blanched almonds
2 eggs, hard-boiled, sliced or quartered

First you have to make the marinade for the chicken.

Peel and coarsely chop 3 of the onions. Place chopped onion, garlic, and ginger in an electric blender, along with the cloves, peppercorns, the seeds only from the 8 cardamoms, cinnamon, coriander, cumin, poppy seeds, mace,chilli powder, 1 1/2 teaspoons salt, and the lemon juice.
Blend all of these at high speed until you have a smooth paste. Place this paste in a large bowl. Add the yogurt and mix well.

Now peel the 3 remaining onions. Slice them into very fine rings, and halve all the rings.
In a 10-inch heavy-bottomed skillet, heat the oil over medium flame.
When hot, add 2 bay leaves and 4 black cardamoms. Fry for about 10 to 15 seconds. Now put in the onions and fry them, stirring, for about 10 minutes or until they get brown and crisp (but not burned). Remove them carefully with a slotted spoon, squeezing out as much of the oil as possible. Reserve all the onion-flavored
oil, the black cardamoms, and the bay leaves. You will need them later. Mix in two-thirds of the fried onions with the marinade paste. Place the rest on a paper towel to drain. Set aside for
garnishing.
Remove skin from the chicken legs and breasts. Cut
the legs into two pieces each (drumstick and thigh), and quarter all the breasts. Pierce the chicken pieces with a fork and place
in the bowl with the marinade paste. Mix well. Cover the bowl and refrigerate for at least 2 hours. Turn occasionally.

After 2 hours (or more), remove the bowl from the refrigerator and place all its contents in a 3-4-quart heavy-bottomed pot. Bring slowly to a boil, cover, lower heat, and simmer for 15 minutes.
Remove only the chicken pieces, place them in a 5-quart casserole dish, and cover. Set aside. On a medium flame, boil down the marinade paste, stirring, until you have about 9 to 10 tablespoons
left. Spoon the paste over the chicken. Cover again.

Preheat oven to 150 C.

Soak the saffron in 2 tablespoons hot (not boiling) milk. Bring
about 13 cups water with 3 teaspoons of salt to a boil in a 4-quart pot, then add the rice. After it has come to a boil again, cook 5 minutes, timing very carefully (the rice must not cook through). Drain the rice in a colander, then place it on top of the chicken in the casserole. Pour the saffron milk over the rice, streaking
it with orange lines. Spoon out the onion-flavored oil from the pan, reserving a level tablespoon to fry the raisins if you like.
Sprinkle the oil, cardamom, and bay leaves over the rice. Cover the casserole dish with aluminum foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protuding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake 1 hour.

Pile the rice over the partially cooked chicken in a slight “mountain”, higher in the center, and, using the handle of a wooden spoon, I created a hole in the centre of the rice “mountain” before spilling the saffron milk and onion-flavoured oil over it.

Garnishes: There are several garnishes that can be used for biryani; you can use them all, or only what you like, but the fried onions are a must. If you wish to use raisins, you can fry them in a tablespoon of the onion-flavored oil just after you have fried the onions.

To serve: As you lift the cover off your casserole dish, you will see beautiful saffron streaks on the white rice. Spoon the rice and chicken out onto a large platter. Sprinkle fried onions and other garnishes of your choice over, and serve hot. With Biryani, serve Koftas and some yogurt dish-Yogurt with tiny dumplings, or Yogurt with Potatoes. If you wish to serve a vegetable, Cauliflower with Ginger and Chinese Parsley would be very good.

Biryani is quite definitely not an every day dish. It is served at weddings and important dinners. Try serving it at a late summer party. It was, and is, a dish worthy of a king.

Click here to view: http://www.recipelink.com/cgi/msgbrd/msg_script.pl?getmsg=1&board=3&thread=7225