Tuesday, December 31, 2013


 As all of us know the health benefits of  chana, I would like to refresh it once more.
Kabuli chana also known as Garbanzo beans  belongs to legume family or pulses. They are excellent source of  Fiber, Iron, Folate, Protein, Copper, manganese and Phosphorous.A high intake of these minerals will surely keep u away from osteoporosis, diabetes, anemia, and arthritis.

Adult women need 46 grams of protein each day, while men should have 56 grams. A 1-cup serving of kala chana has 14.5 grams of protein, which would supply a woman with 31 percent of her daily protein needs and a man with 26 percent of his daily protein needs.

Kala chana is a good source of  Vitamin b6 and 1 cup of  kala chana meets more than 50% of  the daily requirement of  Iron, Copper, Protein, and Minerals. They are excellent for weight loss diet. Salad with chickpeas are tasty and keeps u full longer.

Kabuli Chana                        1 cup
Chopped Onion                    2 medium
Chopped Green Chillies        6 to 7
Grated Fresh Coconut          1 cup
Chopped Fresh Coriander 

Mustard Seeds                      1 tsp 
Curry Leaves                         6 to 7

Boil Kabuli Chana with 1tbsp of  salt in a pressure cooker for 2 to 3 whistle. Allow it to cool and drain all the excess water in a vessel. Heat a oil in a kadai, when oil is hot add mustard seeds, when it starts spluttering add curry leaves,a pinch of hing (Asafoetida),  urad dal. fry a bit and add chopped chillies, fry a bit and now add onion and fry till the onion gets light red colour. Mix in the kabuli chana, grated coconut and a pinch of salt if required. cook for 2 to 3 mins. Garnish with coriander leaves and is ready to serve.


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Saturday, September 1, 2012


 One of my favorite dishes is AKKI ROTI, I  especially love this roti with mouth watering pickle than any curry. This roti can be had with any curry. There are many varieties of this recipe. This can be prepared with plain Rice flour or we can add dill leaves, coriander leaves, curry leaves.  My Elder daughter is very fond of pickles. Any thing with pickle, she loves to have it. Even Green leafy veggies. Only thing is the recipe should be well presented.

Here's  the recipe

2 cups Rice Flour
1 tbsp chopped coriander
1 tbsp chopped curry leaves
1 tbsp chopped dill leaves
2 tbsp chopped green chillies
1 tsp Salt
1/2 cup grated fresh coconut
1 tsp jeera powder
1/2 cup finely chopped onion

Heat 1 1/2 cup of water in a deep kadai. Add salt when the water starts boiling, Now add rice flour. Just stir it once and leave it cook for 5mins. Allow it to cool in big mixing bowl. Remove all the lumps, and Add all the above chopped items in the rice flour. let the rice flour be luke warm, so that  the dough will be smooth and fluffy.  you can add hot water if required to the mix. Mix this to make dough and Roll out like chapatis and fry with oil on both sides on tava. Serve with coriander chutney or pickle.

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Tuesday, August 28, 2012


 Hello Friends, I am back after a long gap of 2 years.
I was busy in my office work, I apologize, This time there will be new recipes that I relish in preparing. Today I am preparing Carrot Paratha. My younger daughter doesn't  like carrots. School Principal insists us ie parents to sends carrots daily as they have regular Educomp classes. and they are in front of visual screen for long hrs.

Let me tell you some important facts about carrots,

Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.

Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties.

Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating mice.

The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism.  It help slows down the aging of cells.

Vitamin A in carrots prevents premature wrinkling, acne , dry skin, etc. it also cleanse the body.

 As every one knows children are sometimes stubborn, my younger daughter refused  to eat Carrots. So I had to find a new way of  Serving her. Carrot paratha is the result of my effort. Now she eats without complaining.

I would like share recipe with you all.

Grated carrot   1cup
Red chilli Powder 1 tsp
Jeera Powder       1 tsp
Whole wheat atta  1 cup
Maida                   1 cup ( Optional ) As I am health conscious I do not use maida, you can take 2 cups of wheat flr instead of maida.

Mix all the above ingredients in wheat flr and prepare like a chapati dough. Cover and leave for 15 mins, Roll out like chapatis and fry with oil or ghee on hot tava. I like to use oil. While Serving Hot Carrot Parathas put 1 tsp of  ghee on the chapati, it will taste very good. Serve with Tomato sauce or any curry.

My children loves CARROT PARATHA with TOMATO SAUCE.

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Saturday, November 13, 2010



Raw banana 1
2 cup Gram Flour
2 tsp Red Chilli Powder
A pinch of Hing( asafoetida)
A pinch of Baking powder
A pinch of turmeric
Red food Colour (choice is ours)

Make thin slices of raw banana with cutter. wash and dry them. mix gram flour, salt, turmeric, red chilli powder, soda, baking powder. make a soft thick batter like idli with water. I prefer not to add food colours. Heat oil in deep kadai. Dip banana slices and fry in oil till golden brown. Heat oil on a medium flame. this will enhance the even frying. Serve Hot and Crispy Bhaji with tomato sauce or mint chutney.

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Saturday, August 7, 2010



2 Cups Chana Dal
2 inch ginger
2 Whole Garlic
1/2 tsp Turmeric
1 tsp Garam Masala Powder
1 pinch jaggery
10 to 11 Green Chillies

1 cup Chopped Dill Leaves
1/2 cup Chopped Mint Leaves
1/4 cup chopped Coriander Leaves and Curry Leaves

Soak Chana Dal for 2 hrs.Drain off excess water and allow it to dry for 10 to 15 mins. Grind Ginger, Garlic, Turmeric, Salt, Green Chillies, jaggery to make a fine paste. Now Grind Chana Dal without adding water. We need to be careful in this step. Grind chana dal to a 3/4 th powder. Now mix the chana dal, Green Chilli paste and chopped Green Leaf. Add a pinch of Sodium bicarbonate to this mixture and mix throughly. Heat oil in deep Kadai and Roll out this mixture like tiny small puris with hand on Betal leaf and deep fry in oil.

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Monday, May 24, 2010



2 cups Rice

1 cup toor dal

2 cups  chopped vegetables

like beans, carrot, peas

1 tsp turmeric

2 chopped  onions

2 tbsp Red Chilli Powder


Tamarind pulp 1/2 cup


Bisebelebhath powder 3 tbsp

For Seasoning:

1 tsp Mustard seeds
Curry leaves
1 tsp Hing ( asafoetdia )
2 to 3 Red Chillies

Bisibele Powder

1 cup chana dal
1/2 cup Urad dal
1/4 cup Moong Dal
1 tsp Jeera
1/2 tsp Pepper
1/4 tsp Methi seeds
1/4 tsp Mustard seeds
2 to 3 pieces of cinnamon
a pinch of hing

Roast above all items separately and powder.

Wash and soak the rice for 1/2 hrs. Boil Rice and dal, chopped vegetables, salt as per required, Red chilli powder, 2 tsp oil, a pinch of turmeric in a pressur cooker for 2 Whistle. Take another Vessel and heat oil. Add mustard seeds, curry leaves, red chillies one by one. Add 2 chopped onions and fry it in oil, now add 2 chopped tomatoes and fry in oil, Add required salt and red chilly powder. Add tamarind pulp and jaggery as per required sweetness and 3 tbsp of bisibelebath powder.keep stirring. Add little water and allow it to cook for 5 to 10 mins untill the raw smell of tamarind wards off. Powder 1/2 dry coconut and keep aside. now add this mixture to the boiled rice. Add coconut powder to this and mix throughly. The conistency of boiled rice should be semi liquid so that while mixing it does not form any lumps. that means you need add 1 glass of water extra to your rice.
keep the cooker on stove and bring it to boil for 5 mins, yours bisi bisi ( means hot) bisiselebath is ready to serve.
Serve Bisibelebath with ghee or khara bhoondi.

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Friday, April 30, 2010



2 cup Fresh green peas
1 inch Ginger
1 medium size whole Garlic flakes
1 cup fresh grated Coconut
1 tbsp Garam masala powder
1/2 cup Fresh coriander
2 chopped tomatoes
1 onion sliced
2 tbsp Red chilli powder
1 cup 1 inch chopped Potato
1/4 cup Methi Leaves

Take a pan, and fry 1 onion sliced, ginger, garlic flakes. Fry till golden brown and allow it to cool. Grind this with coconut and coriander with little water to a fine paste. Heat 2 tbsp oil in a pan. when hot add methi leaves and fry till it loses its raw flavour. Now add chopped potatoes and fry. Add green peas, Salt, Red chilly powder, turmeric and allow it fry for 2 to 3 min.

To this add chopped tomatoes, garam masala and the grinded paste. We can also add cashew nut paste to this. This enhances the flavour. Pour 1 cup of water and cook till done. Serve hot with chapathi or puri.

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