Saturday, February 4, 2012

kadai chole

Kadhai chole

No. of Portions

100

Ingredients

QTY

Unit

Kabuli chana

3.5

KGS

Cinnamon

10

Gms

Cardamom

10

Gms

Onion

3

Kgs

Ginger paste

100

Gms

Garlic paste

100

Gms

Tomato

3

Kgs

Ginger fresh

250

Gms

Refined oil

1

Lt

Salt

To taste

Kadai masala:

Red chilly

75

Gm

Coriander seeds

50

Gm

Fennel (saunf)

25

Gm

Peppercorns

20

Gm

Cinnamon

15

Gm

Cardamom

15

Gm

Cloves

15

Gm

Preprepartions

1.

Soak chana overnight. Boil in water till soft. Mash ¼ th of the chana. Keep aside.

Slice onions.

Prepare tomato puree.

Slice ginger into juliennes.

Steps

1.

Heat oil add cinnamon, cardamom. Add onions sauté till golden brown.

Add ginger garlic paste fry well. Add kadhai masala powder and bhunao.

Now add tomato puree. Cook till thick.

Add the chana ( mashed and whole). Add salt.

For garnish

Saute the ginger juliennes and sprinkle over the chana masala.

Standard: Orange red in colour. Chana must be well flavoured with aromatic spices. Medium thick consistency. Served hot garnished with ginger juliennes.

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