This is one of the famous chat item specially prepared in and around coimbatore area,India. The main ingredient in this dish is mushroom. My husband and my brother who are staying out of coimbatore city, likes to have it whenever they come to hometown.From my childhood i don't eat mushroom,So i am not fond of this dish but the craziness about this dish by youngsters made me to prepare it at home. After coming to US, my husband missed it so much. Through net, i learned this recipe and tried it. I didn't taste this dish but the aroma indirectly tells me ,it is perfect.Without tasting , i can't give a good feedback, so i prepared this dish using cauliflower too . Finally tasted it, i can feel the taste of the aroma which i felt in kaalan in this dish too.Happy that i could recreate the famous chat food in my kitchen.
Ingredients:
For mushroom bhajji:
Mushroom - 1 pack( I used button mushroom)
All purpose flour - 1/2 cup
Maida - 1/2 cup
Ginger garlic paste - 1/2 tbsp
Food color - a pinch( Use orange color, i don't have so mixed red and yellow color)
Egg - 1 (Veg can use baking soda)
Salt - as per taste
Oil - 1 tbsp( for mixing)
Oil - For frying
For powder:
Bay leaf - 1
Cinnamon - 1
Cardamon - 1
Cloves - 2
Anise - 1/2
Saunf - 1 tsp
Coriander seed - 1 tbsp
Black peppercorn - 1 tsp
Nutmeg powder - a pinch
Jeera - 1/4 tsp
Salt - 1/2 tsp
Other:
Onion - 1 big
Oil - 2 tbsp
Chilli powder - 2 tbsp
Spice powder - 2 tbsp( Garam masala or chicken masala )
Salt - as per taste
Ginger garlic paste - 1/2 tbsp
Recipe:
* Chop onion into fine pieces.
For powder:
1.Grind all the ingredients into fine powder.
For kaalan liquid:
1.In kadai,add oil and fry 1/4 th of chopped oinion and fry till they are soft. Now add ginger garlic paste and fry till raw smell fades away.
2.Now add 4 cups of water , 2 tsp of prepared powder and salt.Bring to boil. Once it boiled for 10 mintues,switch off the stove and Cover the kadai and keep aside.
For kaalan bhajji:
1.Chop kaalan lengthwise into thin slices.
2.In a bowl, mix all purpose flour,corn flour,ginger garlic paste,food color,salt and egg.If needed add little water and mix.The batter should be thin so that the bhajji coating should't be too thick.
3.Fry all the bhajji and keep aside.
Final preparation:
(* Heat the liquid which was prepared using powder, before starting this process)
1.In big wok or kadai, add oil . Once it is hot ,add kaalan bhajji .Fry for 3 minutes.
2.Add 1 1/2 cup of liquid (Prepared earlier) and cover the wok and cook for 10 minutes in slow flame.
3.After 10 minutes, add chilli powder,chicken masala powder or garam masala,salt.Smash the bhajji along with added powder and bring to gravy consistency. Now add 1 more cup and cover the lid and cook for 5 more minutes.
4.After 5 mintutes,check the consistency.Add more liquid according to the consistency needed. The final consistency should be little bit thick and mushy.
5.Finally add chopped onion and coriander leaves and mix well.
While serving,serve it in a small wide plate topped with onion and crushed poori's.
Note:
* I have used salt in different levels,so be cautious while adding.
* Same way we can prepare using cauliflower,
Boil the cauliflower in salt water ,drain and keep it in a plate. Marinate using same mixer and fry it in oil. Follow same procedure.But before tasting it ,i just poured some pani poori water on top and little bit of lemon juice . It gives a awesome taste. You can prepare gobi 65 and prepare this dish. (who don't like the raw smell of cauliflower in the dish).
* You can prepare the powder and store it in refrigerator for long time.
* Prepare this dish in a thick pan,else the kaalan will stick to it's bottom.
* This dish is prepared in four steps.Powder preparation,Liquid preparation,kaalan bhajji preparation and final mixing.It sounds difficult, if we prepare this powder and store it in fridge. We can prepare liquid and bhajji simultaneously.Just half and hour before serving, we can finally mix it.
* We can add any masala powder at last. Garam masala or chicken masala or muttun masala.
Ingredients:
For mushroom bhajji:
Mushroom - 1 pack( I used button mushroom)
All purpose flour - 1/2 cup
Maida - 1/2 cup
Ginger garlic paste - 1/2 tbsp
Food color - a pinch( Use orange color, i don't have so mixed red and yellow color)
Egg - 1 (Veg can use baking soda)
Salt - as per taste
Oil - 1 tbsp( for mixing)
Oil - For frying
For powder:
Bay leaf - 1
Cinnamon - 1
Cardamon - 1
Cloves - 2
Anise - 1/2
Saunf - 1 tsp
Coriander seed - 1 tbsp
Black peppercorn - 1 tsp
Nutmeg powder - a pinch
Jeera - 1/4 tsp
Salt - 1/2 tsp
Other:
Onion - 1 big
Oil - 2 tbsp
Chilli powder - 2 tbsp
Spice powder - 2 tbsp( Garam masala or chicken masala )
Salt - as per taste
Ginger garlic paste - 1/2 tbsp
Recipe:
* Chop onion into fine pieces.
For powder:
1.Grind all the ingredients into fine powder.
For kaalan liquid:
1.In kadai,add oil and fry 1/4 th of chopped oinion and fry till they are soft. Now add ginger garlic paste and fry till raw smell fades away.
2.Now add 4 cups of water , 2 tsp of prepared powder and salt.Bring to boil. Once it boiled for 10 mintues,switch off the stove and Cover the kadai and keep aside.
For kaalan bhajji:
1.Chop kaalan lengthwise into thin slices.
2.In a bowl, mix all purpose flour,corn flour,ginger garlic paste,food color,salt and egg.If needed add little water and mix.The batter should be thin so that the bhajji coating should't be too thick.
3.Fry all the bhajji and keep aside.
Final preparation:
(* Heat the liquid which was prepared using powder, before starting this process)
1.In big wok or kadai, add oil . Once it is hot ,add kaalan bhajji .Fry for 3 minutes.
2.Add 1 1/2 cup of liquid (Prepared earlier) and cover the wok and cook for 10 minutes in slow flame.
3.After 10 minutes, add chilli powder,chicken masala powder or garam masala,salt.Smash the bhajji along with added powder and bring to gravy consistency. Now add 1 more cup and cover the lid and cook for 5 more minutes.
4.After 5 mintutes,check the consistency.Add more liquid according to the consistency needed. The final consistency should be little bit thick and mushy.
5.Finally add chopped onion and coriander leaves and mix well.
While serving,serve it in a small wide plate topped with onion and crushed poori's.
Note:
* I have used salt in different levels,so be cautious while adding.
* Same way we can prepare using cauliflower,
Boil the cauliflower in salt water ,drain and keep it in a plate. Marinate using same mixer and fry it in oil. Follow same procedure.But before tasting it ,i just poured some pani poori water on top and little bit of lemon juice . It gives a awesome taste. You can prepare gobi 65 and prepare this dish. (who don't like the raw smell of cauliflower in the dish).
* You can prepare the powder and store it in refrigerator for long time.
* Prepare this dish in a thick pan,else the kaalan will stick to it's bottom.
* This dish is prepared in four steps.Powder preparation,Liquid preparation,kaalan bhajji preparation and final mixing.It sounds difficult, if we prepare this powder and store it in fridge. We can prepare liquid and bhajji simultaneously.Just half and hour before serving, we can finally mix it.
* We can add any masala powder at last. Garam masala or chicken masala or muttun masala.
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Can you please add the back link to the blog from where you have learned the recipe(blog ethic) or remove it. Thanks
ReplyDeletehttp://www.ramyaacooks.com/2012/01/coimbatore-roadside-kaalan-recipe.html
kiruthika, your preparation for chatshop kaalan was excellent, i tried as per your instructions and it tastes great, your note was very useful
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